Duck thighs dry with kitchen tissues.
Remove the upper bone and a knife to make a "pocket" in the meat.
Lightly slice the skin on the thigh and salt.
In a bowl mix milk, eggs, nutmeg.
Bagel or bun cut into small pieces.
Finely chop the parsley.
Add to the milk mixture and mix gently.
Fill the duck "pocket" stuffing. You can fasten the sides of the skin with a toothpick.
Baking dish lightly greased with sunflower oil.
Lay out stuffed duck thighs skin down. Sprinkle with cumin.
Bake in a preheated oven at 180* until tender.
During baking, periodically water the thighs with the released juice.