Score the duck from back side and remove carefully the skin with wings and legs.

Remove fillet from bones. Mince the fillet with bread soaked in milk, salt, pepper, add eggs, carrot cubes and soaked prunes, add nutmeg. Fill in the skin with prepared stuffing, combine the edges and sew.

Salt the duck, arrange in baking tray back down, brush with sour cream and fry in oven over 465°F until crust appears, the reduce the heat and cook until done.

Then remove threads and serve on heated platter, topping with prunes, marinated vegetables and greens.