| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Surprise, Chefs |
2 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
STUFFING
GARNISH
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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