Recipe Roast duck with prune and scented orange stuffing : Practical and Delicious

Recipe Roast duck with prune and scented orange stuffing : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roast duck with prune and scented orange stuffing. You are currently reading Recipe Roast duck with prune and scented orange stuffing : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Roast duck with prune and scented orange stuffing requires 20m, cook 1h 30m and serve 2. Caution: allergy Contains gluten, peanuts, tree nuts, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Turkey may be the staple Christmas roast but this delectable alternative is sure to tempt you to break with tradition this year.

Ingredients:

14 Ingredients

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  1 x 1.8kg duck
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  1 cup (70g) fresh breadcrumbs (made from day-old bread)
  
  
  


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  1/4 cup (55g) chopped prunes
  
  
  


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  1/4 cup (40g) toasted slivered almonds
  
  
  


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  1 tsp finely grated orange rind
  
  
  


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  1 tbsp finely chopped sage
  
  
  


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  1 orange
  
  
  


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  2 tbsp raw sugar
  
  
  


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  2 tbsp malt vinegar
  
  
  


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  1 cup (250ml) Massel chicken style liquid stock
  
  
  


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  2 tbsp Grand Marnier
  
  
  


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  2 tbsp flaked almonds
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
  
  
  


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  Step 2
  
  
  
  
  Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until onion softens. Remove from heat. Combine onion, breadcrumbs, prunes, almonds, orange rind and sage in a bowl. Season with salt and pepper. Spoon mixture into duck cavity. Tie legs together.
  
  
  


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  Step 3
  
  
  
  
  Place a wire rack in a roasting pan. Use a skewer to prick skin all over. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
  
  
  


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  Step 4
  
  
  
  
  Remove from oven and drain excess fat from pan. Turn the duck breast-side up and continue cooking for a further 1 hour, occasionally draining pan of excess fat.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind. Use a small, sharp knife to remove pith from rind. Cut rind into thin strips.) Juice orange. Combine sugar and vinegar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to medium; cook, without stirring, for 2-3 minutes or until sugar caramelises. Remove from heat. Carefully add chicken stock, orange rind, juice and Grand Marnier; return to heat. Cook, stirring, for 5 minutes or until caramel dissolves and sauce thickens.
  
  
  


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  Step 6
  
  
  
  
  Brush duck with a little sauce; sprinkle with almonds. Roast for a further 5-10 minutes or until almonds are toasted. Remove from oven. Place on a platter and drizzle with a little of the sauce. Serve immediately with remaining sauce.
  
  
  

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