Recipe

Elaines Fruit And Walnut-stuffed Duck With Fruit Juice And Wine Reduction Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago Young duck, stuffed with fruit and walnut dressing, then roasted to perfection, drizzled with a tangy, natural fruit juice and wine reduction. A guaranteed winner for your dinner table! Simple to prepare, yet elegant enough to serve for any festive occasion.... More Prep:25m Cook:120m Servings:4	Chefelaine
	easy colorful delicious

Thawing

light rye bread

stuffing ingredients

herbs

ready to roast

FINISHED DUCK!

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Ingredients

1 young duck, approx 3 lb

½ large red onion, finely chopped

1 ½ cups light rye bread, broken

1 large bunch fresh Chives, finely chopped

a few sprigs fresh Parsley

approx 8 oz crushed pineapple

8 oz mandarin sections

8 oz peaches, cut into bite-sized pieces

½ cup crushed walnuts

1 tsp lemon zest for the stuffing

salt and pepper to taste (may also use whole peppercorns)

Potatoes – for roasting around the duck

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For the Reduction:

Juice of 1 whole lemon

1 tsp zest of lemon

2 oz dry red wine

3 oz pineapple juice

3 oz peach juice

3 oz mandarin juice

1 tbsp honey

Directions

Make the stuffing:

Combine the broken pieces of rye bread with the mandarin, peach, and pineapple

Add chopped onions and chives

Add the walnuts and lemon zest

Combine thoroughly.

Stuff the duck with this mixture, skewering the filled end closed

Add salt and pepper to your taste.

Roast at 375*F for about 1 ½ hours, then bring the heat up to 400*F for 30 minutes to finish browning the bird

After THE FIRST HOUR, add the potatoes to roast alongside the duck.

Allow the duck to rest , tented in tinfoil, 10 to 15 minutes before carving.

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To make the Reduction:

Combine all the reduction ingredients as listed

On HIGH heat, stirring constantly, cook until the mixture is reduced to ½ the original volume.

To serve:

Carve the bird, and drizzle the reduction over the meat.

Served with a side Chef’s Salad, this meal is guaranteed to satisfy the most finicky palette!

Garnish the plate with the fresh parsley.

HINT:

To avoid the duck literally ‘swimming’ in grease, elevate it on an aluminum pie plate, so the fat drains downwards.

Use a little of the grease to baste the potatoes as they cook.

As an alternate instead of using potatoes:

Steam some Basmati and wild rice, serving the dick on a bed of this, drizzled with the reduction, and include the side Chef’s Salad.

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Comments

lanacountry 1 year, 2 months ago said:
Lovely presentation! ^ ^ ^ ^ ^5

lanacountry 1 year, 2 months ago said:
Fabu..Laine!! ^ ^ ^ ^ ^5

elgab89 1 year, 2 months ago said:
Decadently delicious duck!

frodo 1 year, 2 months ago said:
Go go go elaine go elaine go elaine
and the winnner is ......elaine !!!!!!
5 pts darling

dagnabbit 1 year, 2 months ago said:
Hey, Cheffie Elaine! I KNOW how you roast duck, and it's to DIE for! FIVE FIVE FIVE but unfortunately I can only vote once. I should get Candy to get her own page up so she can vote too! What do you think
Pete :)

theoldrecluse 1 year, 2 months ago said:
CHEF ELAINE! Are you available? MARRY ME! What a great recipe for duck. Thanks. I sure am glad you're a cooking friend of mine!
REALLY!

Recluse 8}

annieamie 9 months, 4 weeks ago said:
This is the perfect duck recipe! Thanks, Elaine. This one is a winner!

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