Melt lard in a larger saucepan, fry finely chopped ducklings not too hot, but on all sides, pour in chicken soup or water and simmer covered on low heat for about 45 to 50 minutes. If too much liquid is lost, add more soup or water. Meanwhile, bring the salted water to a boil. Quickly pour the heidensterz into the liquid to form a large lump and cook for 20 minutes, turning once. When the heidsterz is cooked, pour off the water except for a small amount and let the heidsterz steam in it for a few more minutes. Meanwhile, gradually crumble it with a fork until it becomes nice and crumbly without being dry because of it. Carefully remove softly cooked duckling, if desired, and cut heart and gizzard into bite-sized pieces. Return everything to the casserole. Next, transfer the duckling to the casserole and continue to cook over low heat. In the meantime, heat the lard in a pan, roast the finely chopped onion in it until golden brown, and pour the onion lard over the duck fat. Season with salt and pepper, sprinkle with finely chopped lemon balm and serve hot.
Preparation Tip:
This dish will be especially delicious if you use rendered goose or duck lard instead of pork or butter lard.
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