Sauce Sauge et Oignons (Sage and Onion Sauce, a Stuffing for Duck)

Ingredients

• 2 large onions
• 150 grammes breadcrumb
• 2 spoonfuls chopped sage
• Salt
• Pepper

Instructions

1. Bake 2 large onions in the oven and let them cool.
2. Peel and chop them.
3. Soak 150 grammes of breadcrumb in milk and press it to extract the liquid.
4. Mix the chopped onions with the breadcrumb.
5. Add the equivalent of 2 spoonfuls of chopped sage, and season with salt and pepper.
6. Use the preparation to stuff ducks.