Stuffed duck on Brussels sprouts

Name: Stuffed duck on Brussels sprouts
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Bread roll (from the previous day); 4 medium-sized onions; 1 potty fresh or 1-2 tsp dried marjoram; 150 g Poultry liver (use duck liver with); 4 TABLESPOONS butter, 1 egg; 7-10 Tbsp salt, pepper, possibly nutmeg; 1 duck ready for roasting (1,8-2 kg); 1 l Chicken broth; 750 g Brussels sprouts; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Apricot halves, cranberries and marjoram; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Bread roll (from the previous day)
4 medium-sized onions
1 potty fresh or 1-2 tsp dried marjoram
150 g Poultry liver (use duck liver with)
4 TABLESPOONS butter, 1 egg
7-10 Tbsp salt, pepper, possibly nutmeg
1 duck ready for roasting (1,8-2 kg)
1 l Chicken broth
750 g Brussels sprouts
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Apricot halves, cranberries and marjoram
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Dice the buns. Peel and chop the onions. Wash and chop the marjoram. Liver clean, wash, dry and chop
2
Roast the rolls in 2 tablespoons of hot butter while turning. Take out. Heat 1 tbsp. butter. Fry 3/4 onions lightly. Add liver and fry for 4-5 minutes. Add marjoram. Let everything cool down. Add with egg to the roll. Season with salt and pepper and knead gently. Let it stand for about 10 minutes.
3
Wash the duck, pat dry. Rub with salt and pepper. Pour liver mixture into the duck. Close the opening, tie up with kitchen string. Put the duck on the coldly rinsed fat pan of the oven. Roast in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 hours. Gradually add 1 l chicken stock. Soak the duck more often with the stock
4
Clean the Brussels sprouts, cut them crosswise and wash them. Heat 1 tablespoon of butter. Sauté the rest of the onions in it. Add sprouts, season with salt and pepper. Add about 1/4 l water and bring to the boil. Cover and cook for about 20 minutes.
5
Take the duck out and keep it warm. Sieve the stock and degrease most of it. If necessary, fill up to 600 ml with stock. Bring to the boil and thicken. Season the sauce with salt and pepper
6
Drain the cabbage and possibly season with nutmeg. Serve with the duck. Garnish with the apricots and marjoram filled with cranberries. Serve with croquettes or boiled potatoes