12-02-2004, 05:59 AM
One 4 pound duck
Salt and pepper to taste
1/4 pound fatty bacon, chopped
1 duck liver
2 onions, chopped
2 stalks celery, chopped
1 cup of soft white bread crumbs
1/2 cup of milk
2 tablespoons of chopped parsley
1/4 teaspoon of sage
1/4 teaspoon of thyme
1 egg, beaten
Canned cherries for garnish
watercress for garnish
Preheat oven to 375º:F. Sprinkle inside of duck with salt and pepper. Fry bacon in saucepan until browned, add liver and cook for 3 minutes. Chop liver and return to pan. Add onions and celery, sauté until soft. Stir in bread crumbs, milk, herbs, salt and pepper. Add just enough beaten egg to bind stuffing together. Spoon stuffing together. Spoon stuffing into duck and truss. Roast for 15 minutes per pound plus 15 minutes more. To serve, place duck on large serving platter. Garnish with cherries and watercress.
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Salt and pepper to taste
1/4 pound fatty bacon, chopped
1 duck liver
2 onions, chopped
2 stalks celery, chopped
1 cup of soft white bread crumbs
1/2 cup of milk
2 tablespoons of chopped parsley
1/4 teaspoon of sage
1/4 teaspoon of thyme
1 egg, beaten
Canned cherries for garnish
watercress for garnish
Preheat oven to 375º:F. Sprinkle inside of duck with salt and pepper. Fry bacon in saucepan until browned, add liver and cook for 3 minutes. Chop liver and return to pan. Add onions and celery, sauté until soft. Stir in bread crumbs, milk, herbs, salt and pepper. Add just enough beaten egg to bind stuffing together. Spoon stuffing together. Spoon stuffing into duck and truss. Roast for 15 minutes per pound plus 15 minutes more. To serve, place duck on large serving platter. Garnish with cherries and watercress.
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