| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | 1 | Servings | |
INGREDIENTS
| 1 | DUCKLING; 3 lbs | |
| 10 | oz | CORNBREAD DRESSING |
| 6 | RED BLISS POTATOES | |
| 10 | Stalks ASPARGUS | |
| 6 | oz | THYME JUS |
| 1 | Granny Smith apple small diced | |
| 1 | Macintosh apple small diced | |
| 4 | oz | Spanish onion small diced |
| 4 | oz | Pork sausage |
| 6 | oz | Yellow cornbread |
| 4 | oz | Apple juice |
| To taste salt and pepper | ||
| 10 | oz | Duck Stock |
| 1 | Bay leaf | |
| 5 | Thyme sprigs | |
| 1 | ts | Garlic and shallots |
| 6 | oz | White wine |
| Salt and pepper to taste | ||
| Dripping from duck | ||
| Cornstarch slurry to tighten |
INSTRUCTIONS
CORNBREAD DRESSING THYME JUS Complete title: ROASTED DUCKLING WITH APPLE CORNBREAD DRESSING, TURNED RED BLISS POTATOS, ASPARAGUS AND THYME JUS Duckling 3# Method: Split down middle (back bone) and place on sheet pan, season with salt and pepper and fresh chopped thyme. Roast at 425 F For 30-35 min. Cornbread Dressing: Method: Saut sausage until cooked, toss with onions ,apples, juice, cornbread and salt and pepper Red Bliss Potatoes: Turn and reserve peelings, place in oven and Roast with Duckling until golden brown. Season with salt and pepper Asparagus: Trim off wood end and blanch slightly. Saut with whole butter and garlic, shallots, salt and pepper. Thyme Jus: Method: White wine, thyme, bay leaf, garlic, shallots and reduce to a sec. Then add stock and reduce by half, add drippings from duck, skim fat and tighten. Posted to TNT Recipes Digest by Joe & Linda Johnston <jl@hancockinn.mv.com> on Apr 17, 1998
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