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Canard Farcis "willy Stauffeur"

7 lb Fresh duck; (after the legs are (7 to 8) ; removed the breast can be roasted to give another meal)

300 g Lean pork; coarsely minced
A pinch of all spice
1/4 ts Salt
1/2 ts Sugar
1/4 ts Thyme
1/4 ts Marjoram
1 tb Port
1/2 md Onion; chopped
1 Clove garlic; crushed
1 tb Vegetable oil

1 md Cooking apple
1 tb Capers
1 tb Cider
1 l Stock
1 pn Thyme

Heat the oil in a frying pan, add the chopped onion and garlic and cook until transparent. Set aside to cool. Bone the leg of duckling.

Mix minced pork with the fried onion and garlic and add the other stuffing ingredients including seasoning.

Divide the mixture into two and use to stuff each boned duck leg. Sew up with needle and string (or secure with large cocktail sticks) and roast in preheated oven, at gas 7 for 50 minutes.

Peel and cut the apple into cubes.

Put the cider in a pan with the chopped apple and thyme and cook until the cider has reduced by half (the apples should be tender but still firm). Add capers and stock to the pan.

Remove duck from the oven, cut through string and remove.

Slice across into 3/4 inch slices and arrange on a serving plate with sauce around.

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