Roasted Duck With Sage & Onion Stuffing & Applesauce
- Ready In:
- 60 g butter
- 1 onion (finely chopped)
- 1⁄2 cup fresh sage, chopped or 3 tablespoons dried sage
- 1 teaspoon salt (level)
- ground pepper (a few grindings)
- 1 - 1 1⁄2 cup breadcrumbs
- 1 egg
- 2 kg whole duck (from the supermarket, with neck, 1.8kg, 2kg or 2.2kg ducklings all suitable)
- 2 tablespoons melted butter
- ground pepper
Gravy (use the duckling neck)
- 1 teaspoon oil
- 1 carrot (roughly chopped)
- 1 onion (roughly chopped)
- 2 stalks celery (roughly chopped)
- 1 small leek (roughly chopped)
- 3 garlic cloves (roughly chopped)
- 10 -20 sprigs fresh thyme or 1 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 1 tablespoon peppercorn
- 1⁄2 teaspoon salt
- beef stock or chicken stock
- 2 tablespoons cornflour
- cold water
- 4 green apples
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons raw sugar
- 1 pinch salt
- 1⁄2 cup water
- 1⁄4 teaspoon nutmeg
- 2 tablespoons lemon juice
- Preheat oven to 220°C.
- 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.
- Cut neck off duckling, and put aside for future use in gravy (below).
- 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 (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.
- Add a little water to the bottom of the roasting tray to prevent burning.
- Place tray in oven. Cook at 220°C for 15 minutes.
- After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
- 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.
- Note: While duck is cooking, make your gravy and apple sauce.
- If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
- 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.
- Chop neck from (above) duckling into pieces with a meat cleaver.
- Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
- Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
- After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
- Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
- 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.
- 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!).
- In a clean pan, bring the strained gravy to the boil, stirring occasionally.
- 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.
- Season the gravy with salt and pepper according to your personal tastes.
- You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
- In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
- Peel and core the apples. Roughly chop them.
- Place apples in saucepan with all other ingredients (except lemon juice).
- 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.
- When cooking has finished, take off heat and add lemon juice. Stir.
- Place gravy in a sauce boat.
- Place apple sauce in a bowl/boat.
- Carve the duck.
- This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.
Questions & Replies
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Have not made it yet... looking at this recipe for Thanksgiving Duck! Anyway I just noticed that the temperatures are in Celsius, the duck wait in kg - but all the other measurements are cups, tablespoons, etc. Just wondering why - yes I can convert Celsius but it threw off my thoughts on preparation until I realized the disconnect.
Followed recipe with exception of browning skin in fry pan first to allow the fat to render and skin to become crisp.<br/>This the first time I've ever cooked duck (used it for a dinner party), and it was a fabulous success.<br/>The applesauce has a unique flavour and really sealed the deal. Everyone went back for seconds till there was none left.
Applesauce - well I can never actually follow a recipe, generally just look for guidance - here's the Mid-Atlantic tweak - local apples (not green - used Fuji) maple syrup instead of honey, turbinado sugar - made it with the Instant Pot pressure cooker on 10 minutes (no lemon) and voila - Chunky Applesauce the Hubby liked - will remember come Hannukah fo for the latkes.
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> I love cooking. I enjoy organic gardening and finding new ways to use my homegrown produce. I have a good knowledge of a number of regional cuisines, particularly australian, italian, german, american, chinese, indonesian, and japanese foods. I also have an extensive knowledge and experience in vegetarian cuisine. My partner and I absolutely love cooking together, and make a lot of our own jams, pickles, preserved fruit and vegetables, sauces, stocks, dried herbs, and icecream toppings!