Stuffed duck with Brussels sprouts

Name: Stuffed duck with Brussels sprouts
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Bread roll (from the previous day); 3 Onions; 1 collar Marjoram; 150 g Duck and turkey liver; 50 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 1 duck ready to cook (1,8-2 kg); 1/2 l Chicken broth (instant); 750 g Brussels sprouts; 7-10 Tbsp grated nutmeg; 200 ml Vegetable broth (instant); 1-2 TABLESPOONS dark sauce thickener; 1 TABLESPOON Whipped cream; 7-10 Tbsp Apricot halves, cranberries and marjoram; 7-10 Tbsp wooden sticks and kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Bread roll (from the previous day)
3 Onions
1 collar Marjoram
150 g Duck and turkey liver
50 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
1 duck ready to cook (1,8-2 kg)
1/2 l Chicken broth (instant)
750 g Brussels sprouts
7-10 Tbsp grated nutmeg
200 ml Vegetable broth (instant)
1-2 TABLESPOONS dark sauce thickener
1 TABLESPOON Whipped cream
7-10 Tbsp Apricot halves, cranberries and marjoram
7-10 Tbsp wooden sticks and kitchen yarn

Directions

1
Cut the rolls into small cubes. Peel and finely dice onions. Wash marjoram, dab dry and chop leaves finely. Wash liver, dab dry and chop finely. Heat 30 g butter in a pan and fry the bread cubes in it until golden brown. Remove from the pan and allow to cool slightly. Heat 10 g butter in the frying fat.
2
Fry the onions. Add liver and fry for 4-5 minutes. Stir in marjoram and season with salt and pepper. Let cool down a little bit. Then add to the bread together with the egg and mix well. Cover and set aside for about 10 minutes. In the meantime, wash the duck thoroughly from the inside and outside and pat dry. Season with salt and pepper. Put the liver filling into the stomach opening. Close the opening with wooden sticks and tie up with kitchen string. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 2 hours. Add chicken stock little by little and pour over the meat. In the meantime clean and wash the Brussels sprouts and cut them crosswise. Heat the remaining butter in a pot and sauté the Brussels sprouts for about 5 minutes at medium heat.
3
Put the liver filling into the stomach opening. Close the opening with wooden sticks and tie up with kitchen string. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 2 hours. Add chicken stock little by little and pour over the meat. In the meantime clean and wash the Brussels sprouts and cut them crosswise. Heat the remaining butter in a pot and sauté the Brussels sprouts for about 5 minutes at medium heat. Season with salt, pepper and nutmeg. Deglaze with stock, bring to the boil and cook under closed lid at low heat for 20-25 minutes. Remove the duck from the fat pan. Pour frying stock through a sieve, allow fat to settle and skim off with a ladle. Fill up the remaining stock to 1/2 litre with water if necessary. Bring to the boil in a pot and thicken with sauce thickener. Stir in cream and season to taste with salt and pepper. Arrange the duck together with the Brussels sprouts on a plate and serve garnished with apricots, cranberries and marjoram.
4
Deglaze with stock, bring to the boil and cook under closed lid at low heat for 20-25 minutes. Remove the duck from the fat pan. Pour frying stock through a sieve, allow fat to settle and skim off with a ladle. Fill up the remaining stock to 1/2 litre with water if necessary. Bring to the boil in a pot and thicken with sauce thickener. Stir in cream and season to taste with salt and pepper. Arrange the duck together with the Brussels sprouts on a plate and serve garnished with apricots, cranberries and marjoram.
5
Note: 200 g of fat were skimmed from the duck and deducted in the nutritional value calculation