Duckling stuffed with clementines Recipe
Prep. time: 30 minutes
Cooking time: 50 to 60 minutes
Little extra: instead of using kitchen string to close up the stuffed duckling, you could use wooden skewers.
For 4 servings
- 1 kilo / 2 pounds duckling ready to cook
- 200 g sausage meat
- 12 clementines
- 80 g butter
- 2 shallots
- 100 ml / 2/5 cup crème fraîche
- 50 ml / 1/5 cup sherry vinegar
- 30 ml / 3 Tbsp. powdered sugar
- 15 ml / 1 Tbsp. oil
- fine salt and freshly ground pepper
- 2 candied mandarins
- 100 ml / 2/5 cup grand marnier or other orange liquor
- 100 g butter
- 4 shallots
- 50 g day-old white bread, crusts removed
- 100 ml / 2/5 cup milk
- 1 egg
- salt & pepper
- Preheat the oven to 210 °C / 425 °F.
- Butter a roasting pan with 20 g butter.
- Coarsely chop the candied mandarins and macerate them in the Grand Marnier.
- Peel 2 shallots, halve and chop them; cook slowly in 20 g butter in a skillet until soft.
- In a bowl, combine the sausage meat, drained chopped shallots, the bread crumb soaked in milk and drained, the egg, half the chopped candied mandarins and a little of the macerating juice, salt and pepper.
- Thoroughly mix the stuffing and pack into the cavity of the duckling. Tie up the opening with kitchen string.
- Place the duckling in the roasting pan, season with salt and pepper and sprinkle with 30 g butter in small pieces.
- Roast in the middle of the oven for 50-60 minutes, turning halfway.
- Meanwhile, halve 4 clementines and juice them. Reserve the juice.
- Peel the remaining clementines and cut into quarters. Mince the 2 remaining shallots.
- Place the remaining butter and oil in a sauté pan. Cook the shallots until lightly colored, then add the clementines. Season with salt and pepper, add the sugar, then mix gently to coat the clementines well.
- Caramelize lightly, then remove the clementines with a slotted spoon and set aside.
- Place the candied clementines and remaining macerating juices in the sauté pan with the vinegar and reserved clementine juice. Combine and boil briefly.
- Meanwhile, transfer the duckling to a hot platter. Degrease the juices from the roasting pan and pour into the sauté pan. Stir well with a spatula to dissolve all the browned bits.
- Immediately incorporate the crème fraîche and boil until slightly thickened.
- Carve the duckling and slice the stuffing. Place the clementines on one side of the platter and serve the sauce in a warmed sauce boat.
- Serve immediately.
More recipe ideas
Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce
Photo Rina NURRA/CEDUS
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