Roast Duck Montmorency Recipe
Ingredients
| Duck | 1 5 pound | |
| Stuffing | ||
| Sausage meat | 1 pound | |
| Liver from the duck | ||
| 3 slices bread made into bread crumbs in the blender | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Small, finely chopped | |
| Parsley | 3 Tablespoon, finely chopped | |
| Apple sauce | 1 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Egg | 1 | |
| Glaze | ||
| Honey | 2 Tablespoon | |
| Butter | 2 Tablespoon, softened | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove the giblets from the duck and discard excess fat from the duck cavity.
The giblets will be used to make the foundation of the sauce for the duck.
Place the sausage meat on a ceramic plate and separate it into small pieces with a fork.
Cook the sausage meat for 5 minutes on the highest setting.
Chop the duck liver into small pieces and add to the sausage meat.
Transfer these ingredients to a bowl.
Stir in all the remaining stuffing ingredients and cook in the microwave oven for 3 minutes.
Place the stuffing in the duck cavity and truss the duck with string.
Prick the duck skin in several places to allow the fat to drain.
Place the duck on an inverted saucer in a 12 inch glass baking dish.
Cook the duck on "roast" setting for 20 minutes, rotating the dish one-quarter of a turn after 10 minutes.
Combine the honey and butter and spread over the surface of the duck.
Place the duck in a preheated moderate (350°F) oven for 20 minutes to complete the cooking.
Slice the duck meat or cut into quarters with poultry shears.
The giblets will be used to make the foundation of the sauce for the duck.
Place the sausage meat on a ceramic plate and separate it into small pieces with a fork.
Cook the sausage meat for 5 minutes on the highest setting.
Chop the duck liver into small pieces and add to the sausage meat.
Transfer these ingredients to a bowl.
Stir in all the remaining stuffing ingredients and cook in the microwave oven for 3 minutes.
Place the stuffing in the duck cavity and truss the duck with string.
Prick the duck skin in several places to allow the fat to drain.
Place the duck on an inverted saucer in a 12 inch glass baking dish.
Cook the duck on "roast" setting for 20 minutes, rotating the dish one-quarter of a turn after 10 minutes.
Combine the honey and butter and spread over the surface of the duck.
Place the duck in a preheated moderate (350°F) oven for 20 minutes to complete the cooking.
Slice the duck meat or cut into quarters with poultry shears.
Chef
