Stuffed Duck
This is the Stuffed Duck recipe.
- Prep: 30 min
- Cooking: 1 h 30
Ingredients
- 3 lb (1.5 Kg) 2 ducks prepared and giblets reserved
- 4 slices of garlic sausage chopped
- 8 oz (250 g) sausage meat
- 2 garlic cloves chopped
- 2 rosemary sprigs
- Sage leaves
- 2 fresh parsley bunches chopped
- 2 eggs
- 4 oz (125 g) Canadian Parmesan cheese grated
- of nutmeg
- 2 dried small bread rolls crumbled
- 1 cup (250 mL) Milk
- 1/3 cup + 1 tbsp (90 mL) softened butter
- Salt and pepper to taste
- 5 oz (150 g) lard slices
- 1 cup (250 mL) olive oil
- 2 cups (500 mL) dry white wine
- 1/2 cup (125 mL) grappa
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Chop giblets. In bowl, mix chopped giblets, garlic sausage, sausage meat, garlic, rosemary, sage, parsley, eggs, Canadian Parmesan cheese, nutmeg, crumbled bread, milk and butter. Season to taste with salt and pepper. Mix well. Stuff ducks with mixture. Secure cavities with thin string. Bard ducks with lard slices and sage, using string.
In large skillet, brown ducks, one at a time, in butter and olive oil, turning a few times. Place ducks in roasting pan. Pour wine in skillet while scraping bottom with a spatula and pour over ducks. Roast in oven for 1 hour 30 minutes, basting with cooking juices every 20 minutes. Remove strings. Carve ducks in pieces and arrange on a serving platter.
Remove stuffing, slice and arrange in centre of serving platter. Sprinkle duck meat and stuffing with cooking juices and flambé with grappa. Serve.
