Excellent roast duck with tasty and juicy filling from duck liver.
recipe,white roll,duck liver,Duck,
No. of servings
|Honey braised cabbage recipe||-|
|semi skimmed milk 1,5%||¼||cup||60||milliliters|
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.
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.
salt 1.5 tsp
Wash the salted duck and again season with salt the outside. Stuff it with the filling.
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.
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.
Take the roast duck out of the baking tin and cut it with poultry shears. Remove the filling ...
... and slice it.
Cut duck into serving pieces and serve. It is delicious with honey braised cabbage.