Roast Stuffed Duck Recipe
Ingredients
| Duck | 1 Pound | |
| Ground black pepper | 1 To taste | |
| Garlic | 2 Clove (5gm), pressed | |
| Mustard | 3 Tablespoon (For Stuffing) | |
| Vinegar | 2 Tablespoon (For Stuffing) | |
| Bread crumbs | 1 Cup (16 tbs), dried (For Stuffing) | |
| Garlic | 6 Clove (5gm), chopped (For Stuffing) | |
| 1 apple, peeled, cored, and sliced | ||
| Salt | 1/2 Teaspoon (For Stuffing) | |
| Salt | To Taste | |
Directions
Heat the oven to 350°F.
Prepare the stuffing: Combine the mustard and vinegar, and stir in the bread crumbs.
Add the chile, garlic, apple, and salt.
Wash the giblets and set them to simmer in water to cover for 20-30 minutes to make a rich stock.
Meanwhile, wash duck thoroughly, then dry it.
Remove any visible fat from the neck and rear cavity.
Sprinkle salt inside the cavity, then fill it with stuffing and truss the duck.
Rub with the pressed garlic and 1 teaspoon or more pepper.
Prick the breasts with a fork to release the fat during cooking.
Place the bird on a trivet or rack in a roasting pan and roast for 2 hours, until the duck juices run clear.
Baste often with the drippings and some of the giblet stock.
Serve the duck and stuffing with the rest of the warmed stock served separately.
Serve with Watercress, Celeriac, and Chicory Salad and roast potatoes.
Prepare the stuffing: Combine the mustard and vinegar, and stir in the bread crumbs.
Add the chile, garlic, apple, and salt.
Wash the giblets and set them to simmer in water to cover for 20-30 minutes to make a rich stock.
Meanwhile, wash duck thoroughly, then dry it.
Remove any visible fat from the neck and rear cavity.
Sprinkle salt inside the cavity, then fill it with stuffing and truss the duck.
Rub with the pressed garlic and 1 teaspoon or more pepper.
Prick the breasts with a fork to release the fat during cooking.
Place the bird on a trivet or rack in a roasting pan and roast for 2 hours, until the duck juices run clear.
Baste often with the drippings and some of the giblet stock.
Serve the duck and stuffing with the rest of the warmed stock served separately.
Serve with Watercress, Celeriac, and Chicory Salad and roast potatoes.
Chef
