Herb And Red Currant Stuffed Duck Recipe
Ingredients
| 1.75 kg/4 lb oven ready duck | ||
| 1.25 kg/2 3/4 lb oven ready chicken | ||
| Breadcrumbs | 100 Gram (STUFFING:) | |
| Grated rind and juice of 1 orange | ||
| 45 ml/3 tbsp redcurrant jelly | ||
| 15 ml/1 tbsp chopped thyme | ||
| 15 ml/1 tbsp chopped parsley | ||
| 100 g/4 oz/1 cup pine nuts | ||
| Egg | 1 , beaten (STUFFING:) | |
| Ground black pepper | 1 To taste (STUFFING:) | |
| 2 large carrots, coarsely grated | ||
| 15 ml/1 tbsp olive oil | ||
| Orange slices | ||
| Sprigs of thyme | ||
| Potato Salad Speciality | ||
| Chicory, watercress and fresh, stoned cherries, dressed with French dressing | ||
| Salt | To Taste | |
Directions
Bone the duck.
Put it on a board with the neck towards you and cut off the wing and leg tips at the joint.
Place breast side down.
Using a sharp knife, slit through to the bone along its back.
Ease the flesh away from one side of the back and rib cage, then turn the bird round and repeat on the other side.
Continue easing and scraping the flesh away until you meet the leg and wing joints.
Cut through each joint at the socket.
Continue to scrape the flesh away.
Remove the wishbone and then carefully cut all the flesh from the breast bone, taking care not to cut through the skin.
Cut off the parson's nose.
Lift away the entire carcass (which you can use for stock).
Scrape the meat from the legs and wings, pushing back with a knife as you go.
Cut the bones free when you reach the ends and tuck any loose flesh inside.
Repeat with the chicken.
Mix together the stuffing ingredients except the carrots and the olive oil.
Season well.
Lay the duck skin side down on a board.
Carefully remove the skin from the chicken.
Lay the chicken on top of the duck with the leg meat at opposite ends from the duck leg meat.
Season.
Spread half the stuffing down the length of the chicken.
Cover with grated carrot.
Top with the remaining stuffing.
Wrap the duck up over the stuffing, tucking in the ends and overlapping along its back to form a neat parcel.
Sew up with a trussing needle and string.
Weigh and calculate the cooking time, allowing 25 minutes per 450 g/1 lb.
Place in a roasting tin (pan).
Brush with olive oil and sprinkle with salt.
Roast in a preheated oven at 190°C/375°F/gas mark 5 for the calculated cooking time.
Remove from the tin and leave to cool.
Remove the string and wrap in foil.
Cut into slices and garnish with orange slices and sprigs of thyme.
Put it on a board with the neck towards you and cut off the wing and leg tips at the joint.
Place breast side down.
Using a sharp knife, slit through to the bone along its back.
Ease the flesh away from one side of the back and rib cage, then turn the bird round and repeat on the other side.
Continue easing and scraping the flesh away until you meet the leg and wing joints.
Cut through each joint at the socket.
Continue to scrape the flesh away.
Remove the wishbone and then carefully cut all the flesh from the breast bone, taking care not to cut through the skin.
Cut off the parson's nose.
Lift away the entire carcass (which you can use for stock).
Scrape the meat from the legs and wings, pushing back with a knife as you go.
Cut the bones free when you reach the ends and tuck any loose flesh inside.
Repeat with the chicken.
Mix together the stuffing ingredients except the carrots and the olive oil.
Season well.
Lay the duck skin side down on a board.
Carefully remove the skin from the chicken.
Lay the chicken on top of the duck with the leg meat at opposite ends from the duck leg meat.
Season.
Spread half the stuffing down the length of the chicken.
Cover with grated carrot.
Top with the remaining stuffing.
Wrap the duck up over the stuffing, tucking in the ends and overlapping along its back to form a neat parcel.
Sew up with a trussing needle and string.
Weigh and calculate the cooking time, allowing 25 minutes per 450 g/1 lb.
Place in a roasting tin (pan).
Brush with olive oil and sprinkle with salt.
Roast in a preheated oven at 190°C/375°F/gas mark 5 for the calculated cooking time.
Remove from the tin and leave to cool.
Remove the string and wrap in foil.
Cut into slices and garnish with orange slices and sprigs of thyme.
Chef
