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Ingredientes
- 2 x Ducklings, with giblets
- 1 med Onion, minced
- 1 med Carrot, minced
- 2 c. Demi-glace
- 4 ounce Veal, shoulder, minced
- 4 ounce Pork, tenderloin, minced
- 1 lrg Egg Salt (to taste) Pepper (to taste)
- 2 ounce Cognac
- 2 ounce Wine, port
- 1/4 c. Sugar
- 1/4 c. Water
- 2 ounce Vinegar, wine, red
- 1 pt Blueberries
- 2 Tbsp. Oil, peanut
Direcciones
- Remove the duck giblets and set aside.
- Cut off each leg and thigh in one piece.
- Remove breasts whole from the bone.
- Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 min at 400 F or possibly till the bones are brown.
- Put browned bones and vegetables in a pot and add in the demi-glace.
- Bring to a boil and simmer gently for an hour or possibly more.
- Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add in egg (2 Large eggs if they are medium sized or possibly smaller).
- Season with salt and pepper and continue to process.
- Add in cognac and port and blend to a smooth texture.
- Carefully cut open the thigh of the duck and cut out the thigh bone.
- Fill the pocket created with the stuffing and fold the skin around it.
- Wrap the leg in buttered foil and bake in a 375 F oven for an hour or possibly till the internal temperature is 165 F.
- Caramelize the sugar and water carefully and add in vinegar. Cook till syrupy and strain in the duck-enriched brown sauce.
- Stir and simmer for 5 min and add in blueberries.
- Heat oil and brown reserved breasts, skin side first.
- Remove from pan, cut off skin, and brown the breast again.
- Slice the browned breasts into strips and serve with the stuffed legs and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 113 | 34% |
| Total Fat 12.67g | 16% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.18g | |
| Cholesterol 64mg | 21% |
| Sodium 74mg | 3% |
| Potassium 312mg | 9% |
| Total Carbs 26.81g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 21.35g | 14% |
| Protein 17.96g | 29% |
