John Myers
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Stuffed Duck Italian Way
The perfect stuffed duck italian way recipe with a picture and simple step-by-step instructions.
filling
- Salt
- 400 ml Water
- 100 ml Orange juice
- 120 g Risotto rice
- 40 g Pine nuts
- 75 g Shallots
- 300 g Minced veal
- 2 Eggs
- Sea salt from the mill
- Pepper from the grinder
- Cayenne pepper
- 2 tsp Oregano
- 75 g Lardo, Tuscan fat bacon
- 1 tbsp Olive oil
sauce
- 200 g Carrots
- 150 g Celeriac fresh
- 200 g Onions
- 1 tbsp Tomato paste
- 200 ml Port red
- 200 ml Red wine
- 400 ml Duck stock
- 1 Bay leaf
- 8 Allspice grains
- 8 Juniper berries
- 8 Stems Thyme
- 1 tsp Food starch
- 1 tbsp Olive oil
- For the filling, roast the pine nuts in a pan without fat, let them cool down and roughly chop. Cook the risotto rice in boiling salted water for 8 minutes, pour into a colander, quench and drain well. Finely dice shallots and sauté in 1 tablespoon oil in a non-stick pan until translucent. Finely dice the lardo. Mix the minced veal with pine nuts, risotto rice, shallots, lardo, eggs and oregano, season with salt, pepper and cayenne pepper.
- Clean the duck, cut off the neck and wing tips, chop and set aside. Season the inside of the duck with salt. Pour the filling into the abdominal cavity, close the opening with a wooden skewer. Season the duck all over with salt. Slide a juice pan into the bottom rail of the oven and pour 300 ml of water into it. Slide the duck breast up on a grid on the rail above and cook in the preheated oven at 180 ° C for about 3:15 hours, gradually pouring about 300 ml of water over it. At the end of the cooking time, mix 100 ml of water and orange juice and pour over the duck.
sauce
- Press down the allspice and juniper berries. Roast the ducklings (neck, wings, heart and stomach) in a saucepan in hot oil over medium to high heat for 10 minutes. Clean the celery, carrots and onions, dice finely and fry with the ducklings for another 10 minutes. Stir in tomato paste and roast for 30 seconds. Deglaze with port wine and reduce very strongly. Add red wine and reduce strongly. Add the stock and 500 ml of water and spices and reduce to half the boil in 30-40 minutes. Pour the stock through a fine sieve and allow to drain (makes approx. 500 ml).
- Carefully take the juice pan with the stock out of the oven, keep the duck warm. Loosen the stock with a brush and pour through a fine sieve to the sauce stock. Possibly lightly season with salt. Mix the cornstarch with a little water, bind the sauce with it and cook for 2-3 minutes over a mild heat.
Duck step 2
- Remove the legs and breasts from the duck and keep them warm in the switched off oven. Cut open the ribs with poultry shears, remove the filling. Serve the duck with the filling and the sauce. This goes well with red cabbage (see cookbook) and potato dumplings.
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