Stuffed Roast Wild Duck Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Wild Ducks with Hearts, Livers, and Gizzards
Salt & Pepper
Thyme
STUFFING
2 tbsp Olive oil
2 tbsp Butter
2 Duck livers, cubed
¼ cup Bacon, cubed
½ cup Onion, chopped
1 Apple, cubed
½ cup Carrot, chopped
2 tbsp Parsley, chopped
½ cup Celery, chopped
½ cup Walnuts or Pecans or a combination of both
½ cup Dried mushrooms, soaked in stock
1 tsp Salt
1 tsp Pepper
2 cloves Garlic, chopped
1 Egg
1 tbsp Dried marjoram
2 cups Bread, cut into cubes and dried in the oven
1-2 cups Stock
½ cup Whipping cream
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Directions: |
Directions:STEP 1
Wash and dry ducks. Place on rack and air dry in refrigerator for 24 hours.
STEP 2
Put the bread crumbs into a large bowl and set aside. Heat oil and butter in a large pan. Add the livers and bacon and cook for 2 minutes. Add the onions and celery and cook for 2 minutes. Add nuts, mushrooms, apples, parsley, and spices. Saute until soft then transfer to the bread bowl. Mix well. Add whipping cream, egg, and stock to moisten.
STEP 3
Sprinkle the inside of the ducks with salt, pepper, and thyme. Stuff the ducks. Seal the openings with string or toothpicks. Place on a rack in a roasting pan. In the bottom of the pan, add the stock, some water, the carrots, and celery. At 375º, roast each side for 20 minutes and 15 minutes on the breast and back.
Remove from pan and make sauce from the drippings. |
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