Stuffed canard with baked apples
easy
210 mins
210 mins
Ingredients
- 7-10 Tbsp 1 (approx. 2.5 kg) ready-to-cook duck
- 1 can(s) (425 ml) Chestnuts
- 7-10 Tbsp (sweet chestnuts)
- 2 (approx. 300 g) big
- 7-10 Tbsp Potatoes
- 200 g Poultry liver
- 40 g Butter or margarine
- 8 small apples (about 100 g each; e.g. Cox Orange)
- 2 Eggs (size M)
- 2 TABLESPOONS Breadcrumbs
- 2 TEASPOONS dried
- 7-10 Tbsp Marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TABLESPOON Oil
- 3 Onions
- 1 Carrot
- 1/2 l clear chicken stock (instant)
- 750 g Brussels sprouts
- 7-10 Tbsp Juice of 1 orange
- 3-4 Tbsp sauce thickener
- 7-10 Tbsp fresher
- 7-10 Tbsp Marjoram
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the duck thoroughly inside and out and pat dry. Drain the chestnuts on a sieve. Wash, peel and chop the potatoes. Wash liver, dab dry, dice finely and steam briefly in 20 g fat. Add potato cubes and let everything braise for about 5 minutes. Let cool off. Peel 4 apples and remove the core.
- 2
Dice the apples. Mix chestnuts, liver-potato mixture, apple cubes, eggs, breadcrumbs and marjoram and season with salt and pepper. Season duck from the inside with salt and pepper. Close the neck opening with a wooden skewer and tie up with kitchen string. Stuff the duck with the potato and chestnut mixture, cover with a wooden skewer and close with kitchen string. Tie the wings with kitchen string on the back so that they do not stick out and burn in the oven. Place the duck on a grill with the breast side up and brush with oil. Peel and coarsely chop the onions. Peel and wash the carrot and cut into coarse cubes. Put both in a fat pan. Place the duck on top and roast in the oven (electric cooker: 200 °C/ gas: level 3) for about 3 hours. From time to time pour some hot chicken soup over it. Wash the remaining apples, dab dry and place them on the duck in the rack about 40 minutes before the end of the roasting time. In the meantime, clean and wash the Brussels sprouts and cook in a little salted water for 15-20 minutes.
- 3
Peel and wash the carrot and cut into coarse cubes. Put both in a fat pan. Place the duck on top and roast in the oven (electric cooker: 200 °C/ gas: level 3) for about 3 hours. From time to time pour some hot chicken soup over it. Wash the remaining apples, dab dry and place them on the duck in the rack about 40 minutes before the end of the roasting time. In the meantime, clean and wash the Brussels sprouts and cook in a little salted water for 15-20 minutes. The duck is done when no more bloody meat juice escapes after a puncture. Take the duck out and keep it warm. Pour the roast stock through a sieve, degrease a little if necessary. Add orange juice and bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange the duck on a preheated plate with baked apples, Brussels sprouts and garnish with marjoram if desired. Heat the remaining fat in a pan and pour over the Brussels sprouts
- 4
Take the duck out and keep it warm. Pour the roast stock through a sieve, degrease a little if necessary. Add orange juice and bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange the duck on a preheated plate with baked apples, Brussels sprouts and garnish with marjoram if desired. Heat the remaining fat in a pan and pour over the Brussels sprouts
- 5
Per serving (with 6 portions) approx. 5380 kJ/ 1280 kcal
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