Stuffed duck with hazelnut broccoli with orange filets

Name: Stuffed duck with hazelnut broccoli with orange filets
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 4
Ingredients: 8 Onions; 4 Branches of rosemary; 5 Oranges (about 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Cinnamon; 1 TEASPOON sugar + sugar; 1 (approx. 3 kg) ready-to-cook duck; 2 Carrots; 1 Cinnamon stick; 400 ml Duck fund; 200 ml freshly squeezed orange juice; 20 g Hazelnut kernels; 800 g Broccoli; 1-2 TABLESPOONS Oil; 3-4 Tbsp sauce thickener; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Servings: 4

8 Onions
4 Branches of rosemary
5 Oranges (about 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Cinnamon
1 TEASPOON sugar + sugar
1 (approx. 3 kg) ready-to-cook duck
2 Carrots
1 Cinnamon stick
400 ml Duck fund
200 ml freshly squeezed orange juice
20 g Hazelnut kernels
800 g Broccoli
1-2 TABLESPOONS Oil
3-4 Tbsp sauce thickener
7-10 Tbsp Kitchen yarn
7-10 Tbsp wooden skewers

Directions

1
Onions peel, 5 onions roughly chop. Quarter 3 onions. Wash the rosemary, shake dry, pluck the needles from the twigs. Peel 3 oranges so that the white skin is completely removed.
2
Roughly dice the flesh. Mix approx. 1/2 rosemary, diced onions, orange fillet pieces, 1 teaspoon salt, 1 teaspoon pepper, cinnamon and 1 teaspoon sugar.
3
Wash the duck, dab dry inside and out with kitchen paper. Rub the duck with salt and pepper. Tie wings on the back with kitchen string. Stuff the duck with orange and onion mixture, pin the opening with wooden skewers, tie with kitchen string.
4
Peel, wash and cut the carrots into pieces. Place the duck on a fat pan, quarter the onions, the remaining rosemary, the carrots and the cinnamon stick. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
5
manufacturer) fry for about 4 hours. After approx. 1 hour baking time, gradually add the duck stock. At the end add orange juice.
6
Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins.
7
Roughly chop the nuts. Clean and wash the broccoli, cut the florets from the stems, place in boiling salted water and cook for about 6 minutes. Pour into a sieve and drain. Heat oil in a pan, add orange fillets, toss briefly, add broccoli, deglaze with the orange juice from the parting skins.
8
Heat briefly, season with salt. Sprinkle with nuts and keep warm.
9
Remove the duck from the oven, lift it from the fat pan and keep it warm. Remove the duck stock from the fat pan, pour it through a sieve into a pot, degrease. Bring the stock to the boil, stir in the sauce thickener, bring to the boil briefly and simmer for about 1 minute.
10
Season to taste with salt, pepper and sugar.
11
Arrange duck and vegetables on a plate, garnish with rosemary. Add the sauce. Bread dumplings taste good with it.