Recipe

Roasted Duck With Sage & Onion Stuffing & Apple Sauce Recipe

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Ingredients

4 green apples .
Gravy (use the duckling neck) .
1 egg .
1 pinch salt .
1 small leek (roughly sliced) .
2 tbsps cornflour .
pepper .
1 onion (roughly sliced) .
toothpicks .
water or beef stock or chicken stock .
1 carrot (roughly sliced) .
1/2 c water .
ground pepper .
cold water .
1 tbsp peppercorns .
2 tbsps honey .
1/2 tsp salt .
2 stalks celery (roughly sliced) .
3 garlic cloves (roughly sliced) .
salt .
1/4 tsp nutmeg .
1-1 1/2 c breadcrumbs .
2 tbsps raw sugar .
1 onion (finely sliced) .
2 tbsps lemon juice .
2 tbsps butter .
Stuffing .
ground pepper (a few grindings) .
1 tsp salt (level) .
10-20 sprigs fresh thyme or 1 tsp dried thyme .
1 bay leaf .
3 parsley sprigs .
1/2 c fresh sage, sliced or 3 tbsps dried sage .
1 tsp oil .
Duck .
salt .
Apple Sauce .
2 tbsps melted butter .
2 kg whole duck (from the supermarket, with neck, 1.8kg, 2kg or 2.2kg ducklings all suitable) .
60 g butter

Directions

Step #1 Preheat oven to 220°C.
Step #2 Stuffing:.
Step #3 Melt the butter in a saucepan.
Step #4 When the foaming subsides, add the sliced onion.
Step #5 Saute on a gentle heat for around 10 mins.
Step #6 Cook until translucent, avoid browning.
Step #7 Take pan off heat & add all remaining ingredients.
Step #8 Mix well with your hands to incorporate the egg.
Step #9 If the mixture seems a little too dry, add a touch of water.
Step #10 If too moist, add some more breadcrumbs.
Step #11 It should hold its shape easily.
Step #12 Duck:.
Step #13 Cut neck off duckling, & put aside for future use in gravy (below).
Step #14 Put the stuffing inside the cavity of the duck.
Step #15 Close up the flaps of the cavity, securing them with toothpicks.
Step #16 Cover up the duck with melted butter, & season generously with salt & pepper.
Step #17 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.
Step #18 Then place rack & duck in a roasting tray.
Step #19 Add a little water to the bottom of the roasting tray to prevent burning.
Step #20 Place tray in oven.
Step #21 Cook at 220C for 15 mins.
Step #22 After the 15 mins, reduce the heat to 180C, & cook for a further 30 mins.
Step #23 After the 30 mins, turn duck breast-side up & continue cooking for another 60-70 mins (still on 180C), checking on occasion that it does not burn/is not browning too much.
Step #24 Note: While duck is cooking, make your gravy & apple sauce.
Step #25 If duck is getting too brown/dark, reduce heat to 160C, or cover the extremities of the duck with aluminum foil wrap.
Step #26 At the end of the cooking time, remove duck from oven.
Step #27 Place in a warm spot (perhaps atop an unused part of the stove) & cover with aluminum foil wrap until serving time.
Step #28 Gravy:.
Step #29 Chop neck from (above) duckling into pieces with a meat cleaver.
Step #30 Put the pieces of neck & oil in a saucepan over the heat & allow some of the duck fat to render.
Step #31 Add roughly sliced vegetables, peppercorns, & salt & fry for 20 mins on medium heat, herbs, bay leaf, stirring regularly.
Step #32 After the vegetables & duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
Step #33 Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
Step #34 When gravy has come to the boil, reduce to a gentle simmer, & continue to skim scum from time to time.
Step #35 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.
Step #36 When the duck (above) gets close to being cooked, herbs, strain the gravy through a fine sieve to remove the vegetables, etc.
Step #37 Push down hard using the back of a spoon so as to extract as much juice as possible.
Step #38 Discard vegetables (or feed to your chickens/compost heap!).
Step #39 In a clean pan, bring the strained gravy to the boil, stirring every once in awhile.
Step #40 When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tbsps).
Step #41 Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
Step #42 Spice up the gravy with salt & pepper according to your personal tastes.
Step #43 You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in the well.
Step #44 Apple Sauce:.
Step #45 In spaces where duck & gravy are cooking & able to be left alone for a bit, prepare apple sauce.
Step #46 Peel & core the apples.
Step #47 Roughly chop them.
Step #48 Place apples in saucepan with all other ingredients (except lemon juice).
Step #49 Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 mins).
Step #50 Stir frequently to prevent burning/sticking.
Step #51 When cooking has finished, take off heat & add lemon juice.
Step #52 Stir.
Step #53 Serving:.
Step #54 Place gravy in a sauce boat.
Step #55 Place apple sauce in a bowl/boat.
Step #56 Carve the duck.
Step #57 Enjoy! This dish is excellent when served with extra accompaniments like roasted new potatoes, honeyed carrots, pumpkin, blanched green beans, minted peas, etc.
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Roasted Duck With Sage & Onion Stuffing & Apple Sauce Recipe

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