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Roast stuffed duck

    

Excellent roast duck with tasty and juicy filling from duck liver.

Cook

No. of servings

4

Ready in

3 h.

Difficulty

medium

 

Categories:   

 

Honey braised cabbage recipe-
chicken egg3pcs3pieces
duck0lb2
duck liver1.1lb500grams
parsley leaves1oz30grams
salt-
salt3tsp3teaspoon
semi skimmed milk 1,5%¼cup60milliliters
water10tbsp150milliliters
white roll10.5oz300grams

1. Preparation

duck  salt

We leave the frozen duck to defrost in the fridge. We wash it later, rub salt, pepper, and paprika inside and also into the skin of a duck and allow to rest in the fridge during night. We start to cook on the other day after rubing salt, 3 hours before serving. Fresh cooked duck tastes the best.

Preparation

2. Filling

white roll 10.5 oz (300 g)  duck liver 1.1 lb (500 g)  semi skimmed milk 1,5% ¼ cup (60 ml)  chicken egg 3 pcs  salt 1.5 tsp  parsley leaves 1 oz (30 g)

Cut the white bread rolls. Wash the duck liver, remove the membrane if needed, slice it gently and add to the bread rolls. Pour milk in, add eggs, salt and chopped parsley leaves. Use your hands to mix it thoroughly.

Filling

3. 

salt 1.5 tsp

Wash the salted duck and again season with salt the outside. Stuff it with the filling.

4. 

water 10 tbsp (150 ml)

Close the stuffed duck using trussing needle. Place the duck into baking tin, pour water in, cover and bake for one hour at 355°F (180°C). Then turn duck over and bake for the next one hour in the closed baking tin. Duck should be almost fully covered with gravy during baking.

5. 

Uncover the duck, pour some gravy out, turn the heat on to 390°F (200°C) and roast from both sides until it starts to turn red.

6. 

Take the roast duck out of the baking tin and cut it with poultry shears. Remove the filling ...

7. 

... and slice it.

8. 

Honey braised cabbage recipe

Cut duck into serving pieces and serve. It is delicious with honey braised cabbage.

Bon appetit!

 

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