Ingredients:
Duck legs:
2 duck legs
Salt and pepper to taste
2 tbsp olive oil

Dumplings:
4 stale bread rolls
1 onion, finely chopped
2 eggs
200 ml milk
Salt, pepper, nutmeg to taste
Parsley, chopped

Baked carrots:
500 g carrots, peeled and cut into strips
2 tbsp olive oil
Salt and pepper to taste
1 tsp honey

Preparation:
Duck legs:
Preheat the oven to 180°C.
Season the duck legs with salt and pepper.
Heat a pan and add olive oil. Fry the duck legs well on all sides.
Place the fried duck legs in a casserole dish and roast in the preheated oven for about 1.5 hours until they are nice and crispy and cooked through.

Dumplings:
Cut the stale bread rolls into small cubes.
Sauté the chopped onion in a little oil until translucent.

Heat the milk (do not let it boil) and pour it over the bread roll cubes. Leave to swell briefly.
Add the sautéed onions, eggs, salt, pepper, nutmeg and chopped parsley. Mix everything well.
Form the mixture into dumplings and leave to soak in boiling salted water for about 15-20 minutes until they rise and are cooked through.

Baked carrots:
Mix the carrot strips with olive oil, salt, pepper and honey.
Spread the carrots on a baking tray lined with baking paper and bake in the oven at 200°C for about 20-25 minutes until they are golden brown and tender.

Serve:
Arrange the baked duck legs on a plate together with the dumplings and the baked carrots. Garnish with fresh parsley or thyme if desired. Enjoy!