Stuffed duck
10 servings
180 minutes
Stuffed duck is a refined dish of Italian cuisine rooted in festive traditions. In this recipe, the duck becomes tender and juicy due to marination, while the filling of veal, pork, and foie gras with spicy prunes and boiled eggs creates a rich flavor with subtle sweet notes. Baked in the oven, the duck acquires a golden crust, and the vegetables roasted alongside make the dish complete and balanced. A sauce made from white mushrooms, broth, wine, and Provençal herbs enriches the taste with sophistication. Served as a rolled slice cut into portions, it pairs perfectly with a glass of dry white wine. This dish is ideal for special occasions, impressing with its deep aroma and exquisite combination of ingredients.
1
Wash the duck, remove the bones, pound it, rub with salt and pepper, add bay leaf, wrap in film and leave in the fridge overnight.
- Duck: 1 piece
- Onion: 1 piece
2
Grind beef and pork into minced meat and add fried chopped onion, prunes, and grated boiled eggs.
- Pork: 300 g
- Veal: 300 g
- Red onion: 1 piece
- Prunes: 50 g
- Chicken egg: 3 pieces
3
Stuff the duck, sew it up, and bake for 2 hours at 200 degrees, constantly basting with the fat that forms.
- Duck: 1 piece
4
Add sliced potatoes one hour before readiness, and cabbage, beans, and onions 30 minutes before.
- Potato: 2 pieces
- Brussels sprouts: 200 g
- Green beans: 200 g
- Onion: 1 piece
5
For the sauce, chop and sauté the mushrooms, add broth, oil, wine, Provencal herbs and reduce by half.
- Porcini mushrooms: 100 g
- Meat broth: 200 g
- Butter: 50 g
- Dry white wine: 100 ml
6
Slice the cooked duck like a roll and serve with sauce and roasted vegetables.