Stuffed Duck del Valle

Ingredients for 4 servings:

• 1 m.-sized duck(s)
• 3 apples
• 15 slices of rusk
• 3 tbsp raisins
• ½ tbsp cinnamon
• ½ tsp salt
• 2 tbsp sugar
• ½ cup apple juice
• 2 tsp sweet paprika powder
• 2 tsp pepper
• 3 tbsp salt
• 1 onion(s) , for the baking tray
• e.g. margarine, for frying
• 2 carrots
• 1 piece(s) celery (soup vegetables)
• 1 piece(s) leek (soup vegetables)
• 1 bay leaf
• 1 large onion(s)
• 1 ½ tbsp sauce powder, for dark sauce
• some roux, for dark sauce, to thicken
• n. B. water

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours

stuffed duck

Prepare the duck: First, cut off the wings (half wings), the neck, and the rump, and remove the plastic bag containing the giblets. Please do not throw them away, as you will need them later! Then wash the duck and sew up the neck. Stuffing: Peel and roughly dice the apples. Crush the rusk until coarsely chopped. Mix the diced apples, crushed rusk, raisins, cinnamon, salt, and sugar with the apple juice until it no longer looks dry. It is best to prepare the stuffing a day in advance so that it is nice and mushy. Stuffing the duck: Fill the duck with the stuffing, stuffing it with your hands. Then sew up the rump. Place the stuffed and sewn duck on a drip tray (deep baking sheet). Prepare the seasoning mix for the duck’s skin (mix sweet paprika, pepper, and salt). Season the duck with the seasoning mix (rub it in until the skin is covered – do not use all of it!). Quarter an onion and place it on the baking tray. Then roast in the oven for about 2-2.5 hours on the middle rack at 200°C fan-assisted oven (without preheating). After about 1 hour, brush the duck with the fat from the baking tray for the first time, repeating this every half hour or so. Test with a fork to see if the duck is cooked (tender). Sauce: Brown the duck giblets (fat and skin from the neck, half wings, heart, gizzard, neck) in hot margarine (not the rump and liver, which can be discarded). Add the large-chopped carrots, celery, leek, and onion, along with the bay leaf. Add the spice mix and 0.5 tbsp of gravy powder. Add water until the contents are covered. Bring to a boil and continue simmering on medium heat for another 1-1.5 hours. Strain through a sieve to leave only broth. Thicken with 1 tbsp of gravy powder and a little dark roux. Red cabbage, Brussels sprouts, and potatoes go very well with the duck. For sewing, you will need the following items: cotton yarn (for the neck), crochet yarn (for the back), and a large sewing needle.