Elaines Fruit and Walnut-stuffed Duck With Fruit Juice and Wine Reduction
From chefelaine 15 years ago
- 120 minutes to make
- Serves 4
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.
Ingredients
- 1 young duck, approx 3 lb shopping list
- ½ large red onion, finely chopped shopping list
- 1 ½ cups light rye bread, broken shopping list
- 1 large bunch fresh chives, finely chopped shopping list
- a few sprigs fresh parsley shopping list
- approx 8 oz crushed pineapple shopping list
- 8 oz mandarin sections shopping list
- 8 oz peaches, cut into bite-sized pieces shopping list
- ½ cup crushed walnuts shopping list
- 1 tsp lemon zest for the stuffing shopping list
- salt and pepper to taste (may also use whole peppercorns) shopping list
- potatoes – for roasting around the duck shopping list
- ================================= shopping list
- For the Reduction: shopping list
- juice of 1 whole lemon shopping list
- 1 tsp zest of lemon shopping list
- 2 oz dry red wine shopping list
- 3 oz pineapple juice shopping list
- 3 oz peach juice shopping list
- 3 oz mandarin juice shopping list
- 1 tbsp honey shopping list
How to make it
- 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.
- =================================
- 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.
Thawing
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light rye bread
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stuffing ingredients
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herbs
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ready to roast
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FINISHED DUCK!
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The Rating
Reviewed by 12 people-
Lovely presentation! ^ ^ ^ ^ ^5
lanacountry
in Macon loved it
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Fabu..Laine!! ^ ^ ^ ^ ^5
lanacountry
in Macon loved it
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Decadently delicious duck!
elgab89
in Toronto loved it
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