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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 220°C. | 2. Stuffing: | 3. 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. | 4. Take pan off heat and add all remaining ingredients. | 5. 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. | 6. Duck: | 7. Cut neck off duckling, and put aside for future use in gravy (below). | 8. Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks. | 9. Cover the duck with melted butter, and season generously with salt and pepper. | 10. Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray. | 11. Add a little water to the bottom of the roasting tray to prevent burning. | 12. Place tray in oven. Cook at 220°C for 15 minutes. | 13. After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes. | 14. After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much. | 15. Note: While duck is cooking, make your gravy and apple sauce. | 16. If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil. | 17. At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time. | 18. Gravy: | 19. Chop neck from (above) duckling into pieces with a meat cleaver. | 20. Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render. | 21. Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly. | 22. After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot. | 23. Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears. | 24. When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed. | 25. When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!). | 26. In a clean pan, bring the strained gravy to the boil, stirring occasionally. | 27. When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency. | 28. Season the gravy with salt and pepper according to your personal tastes. | 29. You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well. | 30. Apple Sauce: | 31. In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce. | 32. Peel and core the apples. Roughly chop them. | 33. Place apples in saucepan with all other ingredients (except lemon juice). | 34. Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking. | 35. When cooking has finished, take off heat and add lemon juice. Stir. | 36. Serving: | 37. Place gravy in a sauce boat. | 38. Place apple sauce in a bowl/boat. | 39. Carve the duck. | 40. Enjoy! | 41. This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	60			5130.0	235.71	160.29	432.0
onion	1		chopped	64.0	14.944	1.76	0.16
sage	1/2	cup	chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
breadcrumb	1 - 1 1/2	1/2		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
duck	2	kg		8075.3944	0.0	229.669	786.3515
toothpick				-	-	-	-
butter	2	tablespoons	melted	5130.0	235.71	160.29	432.0
salt				-	-	-	-
pepper			ground	-	-	-	-
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
onion	1		chopped	64.0	14.944	1.76	0.16
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
leek	1		chopped	-	-	-	-
garlic clove	3		chopped	-	-	-	-
thyme	10 -20	sprigs		-	-	-	-
parsley sprig	3			-	-	-	-
bay leaf	1			-	-	-	-
peppercorn	1	tablespoon		75.57600000000001	0.469	0.1608	8.2276
salt	1/2	teaspoon		-	-	-	-
beef stock chicken				-	-	-	-
cornflour	2	tablespoons		-	-	-	-
cold water				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
green apple	4			-	-	-	-
butter	2	tablespoons		5130.0	235.71	160.29	432.0
honey	2	tablespoons		-	-	-	-
sugar	2	tablespoons	raw	39.975	7.501	1.2512	0.624
salt	1	pinch		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.