Stuffed Duck
Main Dishes • Italian
Description
For those who dislike prunes, which are quite a few, dried apricots can be used instead.
Ingredients
- Duck 1 piece
- Foie Gras 10 oz
- Pork Blood 10 oz
- Veal 10 oz
- Chocolate eggs 3 pieces
- Spanish onions 1 piece
- Brussels Sprouts 5 oz
- Chinese green beans 5 oz
- Salad Potatoes 2 pieces
- Aspen mushrooms 5 oz
- Butter 0 oz
- Chicken Broth 5 oz
- Dry White Wine 5 fl oz
- Onion 1 piece
- Prunes 0 oz
Step-by-Step Guide
Step 1
Wash the duck, remove the bones, pound it, rub with salt and pepper, add bay leaf, wrap in plastic wrap, and leave in the refrigerator overnight.
Step 2
Grind the beef and pork into minced meat and add sautéed chopped onion, prunes, and grated boiled eggs.
Step 3
Stuff the duck, sew it up, and roast for 2 hours at 390°F, constantly basting with the fat that forms.
Step 4
An hour before it's done, add the sliced potatoes, and 30 minutes before, add the Brussels sprouts, green beans, and minced onion.
Step 5
For the sauce, chop and sauté the mushrooms, add the broth, butter, wine, Provencal herbs, and reduce by half.
Step 6
Slice the finished duck like a roulade and serve with sauce and roasted vegetables.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!