Duck with liver thyme stuffing
easy
120 mins
120 mins
Ingredients
- 1 Duck (approx. 2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 discs Toast
- 300 g Poultry liver
- 1 medium onion
- 30 g Butter
- 1 potty Thyme
- 2 small balls
- 500 g Brussels sprouts
- 2 medium sized apples (e.g. Boskop)
- 2 TABLESPOONS chopped walnuts
- 1-2 TABLESPOONS dark sauce thickener
Directions
- 1
Wash the duck, dab dry and rub from the inside with salt and pepper. Dice bread and liver. Peel and finely chop the onion. Heat 10 g fat. Brown liver and onions in it.
- 2
Pluck the thyme leaves. Mix the bread, liver, onions, thyme and eggs. Season with salt and pepper. Put the filling into the duck and sew up. Place the duck on the fat pan of the oven and bake in the preheated oven (electric range: 200 °C/ gas: level 2) for about 1 1/2 hours.
- 3
After 1 hour, brush several times with a mixture of 4 tablespoons of water and 2 teaspoons of salt. Clean and wash the Brussels sprouts and cook in salted water for 20 minutes. Wash apples, quarter them, remove seeds and cut into pieces.
- 4
Heat butter. Add the walnuts and apples and fry them. Drain the Brussels sprouts and swivel them briefly. Remove the duck. Remove the fat from the meat with a spoon. Dissolve the meat with 1/4 litre of water, place in a pot, bring to the boil and sprinkle in sauce thickener while stirring.
- 5
Season to taste with salt, pepper and a little thyme. Arrange the duck with the vegetables on a plate. Garnish with thyme and add the sauce.
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