STUFFED DUCKS RECIPE
STUFFED DUCKLING RECIPE: HOW TO MAKE IT
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 05 minutes
Prep Time 20 minutes
Cook Time 01 hours 45 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts : Calories 606 calories, FatContent 44g fat (14g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 589mg sodium, CarbohydrateContent 26g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 26g protein.
STUFFED DUCK - RECIPE |
Making a stuffed duck may turn out to be a culinary challenge for many but the result is impressively tasty!
Provided by Ivan
Total Time 160 minutes
Prep Time 40 minutes
Cook Time 120 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Clean the duck , take out its giblets and put them to boil a bit in water with 1 tablespoon vinegar. Then drain them and chop them finely.
- Rub the duck with salt and pepper on the outside and inside. Soak the inside with freshly squeezed lemon juice. In a little oil, fry the chopped onion, add the giblets and grated apples .
- A few minutes later, add the soaked in water or milk slices of bread , the rice and mix them with the chopped parsley, salt and pepper to taste. Once the rice swells, fill the duck with the stuffing.
- Sew the opening closed and carefully place the stuffed duck on a grill in a tray. The duck releases a lot of fat during roasting, so it is better not to have it sit directly on the bottom.
- Add 1 cup of water and a little wine into the tray, cover it with aluminum foil and put it to bake at 374°F (190 °C) for an hour and a half. Then remove the foil, add the previously soaked and cut potatoes to the tray, place the grill with the duck on top (you dont really need the grill anymore) and leave the duck to roast for another 40-odd minutes until ready.
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- Add 1 cup of water and a little wine into the tray, cover it with aluminum foil and put it to bake at 374°F (190 °C) for an hour and a half. Then remove the foil, add the previously soaked and cut potatoes to the tray, place the grill with the duck on top (you dont really need the grill anymore) and leave the duck to roast for another 40-odd minutes until ready.
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Duck is one of the traditional meals for Christmas or other special occasions in Germany. I often make it in the fall or winter when I have guests over. The duck needs to marinate for at least 12 hours before roasting. We serve broccoli and duchess potatoes with it. The stuffing can also be used for other poultry as well.
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Total Time 14 hours 23 minutes
Category World Cuisine, European, German
Cuisine European, German
Calories 302.2 calories per serving
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Category World Cuisine, European, German
Cuisine European, German
Calories 302.2 calories per serving
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Total Time 02 hours 30 minutes
Category Dinner
Calories 973 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 30 minutes
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Calories 973 calories per serving
- Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.
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From jamieoliver.com
Total Time 3 hours
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Calories 652 calories per serving
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
- Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
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- When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.
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