Roasted Duck With Sage Onion Stuffing Applesauce
This recipe for duck makes for a very tender bird, with stacks of flavor. The apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. You'll be licking your chin eating this one! :)
Steps
Preheat oven to 220c.
Stuffing:.
Melt the butter in a saucepan.
When the foaming subsides , add the chopped onion.
Saute on a gentle heat for around 10 minutes.
Cook until translucent , avoid browning.
Take pan off heat and add all remaining ingredients.
Mix well with your hands to incorporate the egg.
If the mixture seems a little too dry , add a touch of water.
If too moist , add some more breadcrumbs.
It should hold its shape easily.
Duck:.
Cut neck off duckling , and put aside for future use in gravy.
Put the stuffing inside the cavity of the duck.
Close up the flaps of the cavity , securing them with toothpicks.
Cover the duck with melted butter , and season generously with salt and pepper.
Place the duck breast-side down on a rack.
Then place rack & duck in a roasting tray.
Add a little water to the bottom of the roasting tray to prevent burning.
Place tray in oven.
Cook at 220c for 15 minutes.
After the 15 minutes , reduce the heat to 180c , and cook for a.
Ingredients
butter, onion, fresh sage, salt, ground pepper, breadcrumbs, egg, whole duck, toothpick, oil, carrot, celery, leek, garlic cloves, fresh thyme, parsley sprigs, bay leaf, peppercorn, water, cornflour, cold water, pepper, green apples, honey, raw sugar, nutmeg, lemon juice