Stuffed Duck
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
10
Description
For those who dislike prunes, which are quite a few, dried apricots can be used instead.
Ingredients
- Duck - 1 piece
- Foie Gras - 10.6 oz
- Pork Blood - 10.6 oz
- Veal - 10.6 oz
- Chocolate eggs - 3 pieces
- Spanish onions - 1 piece
- Brussels Sprouts - 7.1 oz
- Chinese green beans - 7.1 oz
- Salad Potatoes - 2 pieces
- Aspen mushrooms - 3.5 oz
- Butter - 1.8 oz
- Chicken Broth - 7.1 oz
- Dry White Wine - 3 fl oz
- Onion - 1 piece
- Prunes - 1.8 oz
Step by Step guide
Step 1
Wash the duck, remove the bones, pound it, rub with salt and pepper, add bay leaf, wrap in plastic wrap, and leave in the refrigerator overnight.
Step 2
Grind the beef and pork into minced meat and add sautéed chopped onion, prunes, and grated boiled eggs.
Step 3
Stuff the duck, sew it up, and roast for 2 hours at 392°F, constantly basting with the fat that forms.
Step 4
An hour before it's done, add the sliced potatoes, and 30 minutes before, add the Brussels sprouts, green beans, and minced onion.
Step 5
For the sauce, chop and sauté the mushrooms, add the broth, butter, wine, Provencal herbs, and reduce by half.
Step 6
Slice the finished duck like a roulade and serve with sauce and roasted vegetables.
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