Roast Sliced Duck With Pecan Stuffing Recipe
Ingredients
1 4 1/2-5-pound duck
2 cups Chicken Stock
1 clove garlic, halved
1 1/4-inch slice fresh ginger
2 cups hot Pecan Stuffing
Italian Parsley sprigs (garnish)
Directions
Remove all of the skin and underlying fat from the duck.
Wrap the duck in three layers of cheesecloth that have been rinsed and squeezed dry.
Place the duck breast side up in a roasting pan and pour the stock over it.
Place the garlic and ginger in the roasting pan, along with the duck neck.
Bake at 350° for 2 hours, basting frequently with the pan juices to keep the cheesecloth moist.
When the duck is done, slice the meat thinly and keep it warm.
Mound the stuffing on a round serving plate and arrange the sliced duck around the outside edge.
Garnish the plate with parsley, if desired.
Wrap the duck in three layers of cheesecloth that have been rinsed and squeezed dry.
Place the duck breast side up in a roasting pan and pour the stock over it.
Place the garlic and ginger in the roasting pan, along with the duck neck.
Bake at 350° for 2 hours, basting frequently with the pan juices to keep the cheesecloth moist.
When the duck is done, slice the meat thinly and keep it warm.
Mound the stuffing on a round serving plate and arrange the sliced duck around the outside edge.
Garnish the plate with parsley, if desired.
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