Boned Stuffed Duck Recipe
(serves 4-6)

Ingredients:

60 g/ 1/2 cup
60 g/ 1/2 cup
125 ml
90 g
2 tbsp
6
2
75 g
500 g
3 tbsp

4 tbsp

1
1.75 kg

dried apricots, chopped
dried cherries
orange juice
wild rice
vegetable oil
spring onions, sliced
cloves garlic, chopped
dark flat mushrooms, roughly chopped
pork or veal, finely minced
chopped fresh thyme and parsley
A pinch of ground allspice
brandy
salt and black pepper
egg, beaten
oven-ready duck, boned, and its liver chopped

A tasty boned duck stuffed with a delicious combination of dried apricots and cherries soaked in orange juice.

Method:

1. Soak apricots & cherries in orange juice for 1 hour. Cook wild rice for 45 minutes or until tender. Drain, rinse and let cool.

2. Heat oil in a small saucepan, put in spring onions, garlic and cook for 4 minutes, until soft. Add mushrooms and duck liver, cook 3 minutes or until soft, then cool.

3. Preheat the oven to 180 ^oC. Combine the mushroom mixture with the soaked dried fruit, orange juice, rice, minced pork or veal, herbs, allspice and brandy.

4. Add salt and pepper to taste and just enough egg to bind the mixture.

5. Place the boned duck skin side down and place the stuffing down the centre of the bird. Fold over the sides of the bird to form a neat roll and sew with a trussing needle and string or strong thread.

6. Wrap the duck tightly in butter soaked muslin, trying both ends so that it looks like a Christmas cracker. Place the duck on a wire rack over a baking dish and roast for 1 1/2 hours, basting often. After 1 1/4 hours, you can remove the cloth to help brown the skin.

7. Rest the duck for 15 minutes then serve hot, carved into thick slices, or allow the duck to cool, chill in the refrigerator, and then slice.

PREPARATION TIME:     20 minutes, plus 1 hour soaking fruit                               COOKING TIME:    2 1/2 hours

 

Recipes by Country  Soups & Starters Salads BBQ & Roasts  Italian food Indian food  Fish & Seafood Poultry & Game Meat  Chinese food Vietnamese food  Snacks & Sandwiches Casseroles & Stews Rice & Pasta  Japanese food Thai food  Sauces, Stocks & Stuffing Cajun & Creole Drinks Desserts      Jams, Pickles, Preserves Breads, Biscuits & Cakes Vegetables      Drinks Vegetarian food