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Thursday, November 5, 2015

Stuffed Duck

Course Main Dishes
Prep. Time 30 mins
Cooking Time 1 hr, 30 mins
Yields 8 servings

3 lb (1.5 Kg) 2 ducks, prepared and giblets reserved
4 slices of garlic sausage, chopped
8 oz (250 g) sausage meat
2 garlic cloves, chopped
2 rosemary sprigs
Sage leaves
2 fresh parsley bunches, chopped
2 eggs
4 oz (112 g) Canadian Parmesan cheese, grated
Pinch of nutmeg
2 dried small bread rolls, crumbled
1 cup (250 ml) milk
1/3 cup + 1 tbsp (90 mL) softened butter
5 oz (140 g) lard slices
1 cup (250 ml) olive oil
2 cups (500 ml) dry white wine
1/2 cup (125 ml) grappa

Chop giblets. In bowl, mix chopped giblets, garlic sausage, sausage meat, garlic, rosemary, sage, parsley, eggs, Canadian Parmesan cheese, nutmeg, crumbled bread, milk and butter. Season to taste with salt and pepper. Mix well. Stuff ducks with mixture. Secure cavities with thin string. Bard ducks with lard slices and sage, using string.

In large skillet, brown ducks, one at a time, in butter and olive oil, turning a few times. Place ducks in roasting pan. Pour wine in skillet while scraping bottom with a spatula and pour over ducks. Roast in oven for 1 hour 30 minutes, basting with cooking juices every 20 minutes. Remove strings. Carve ducks in pieces and arrange on a serving platter.

Remove stuffing, slice and arrange in centre of serving platter. Sprinkle duck meat and stuffing with cooking juices and flambé with grappa. Serve.

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