Elaines Fruit and Walnut-stuffed Duck With Fruit Juice and Wine Reduction
From chefelaine 16 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
Close
light rye bread
Close
stuffing ingredients
Close
herbs
Close
ready to roast
Close
FINISHED DUCK!
Close
The Rating
Reviewed by 12 people-
Lovely presentation! ^ ^ ^ ^ ^5
lanacountry
in Macon loved it
-
Fabu..Laine!! ^ ^ ^ ^ ^5
lanacountry
in Macon loved it
-
Decadently delicious duck!
elgab89
in Toronto loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "