Stuffed Roast Duck served a with Clementine Jus
Christmas is just around the corner. Still don't know what to prepare for the Christmas Lunch? Food Passionista's meltingly soft and crispy skinned Roast Duck served with a silky clementine jus is the choice for you.
A whole duck of approximately 1 kg
200gr sausage meat
2 candied tangerines
100ml orange liqueur
50gr of bread (the crumb, or as we call it in Maltese 'il-qalba')
100ml fresh cream
50ml sherry vinegar
2 tbsp sugar
1 tbsp olive oil
Salt & pepper
Preheat the oven to 210 degrees Celcius.
- Butter¬†the baking dish using 20gr of the butter.
- Soak the bread in the milk.
- Chop the candied tangerines and let them marinade in a bowl together with the orange liqueur.
- Peel 2 shallots and chop them finely. Fry them in 20gr of butter until soft and nicely browned.
- In a bowl, mix together the sausage meat, shallots, the drained bread, the egg, half of the candied tangerines and a bit of the marinade juice. Season with salt and pepper.
- Stuff the duck with the mixture and close the opening with cooking string.
- Put the duck on the baking dish. Rub it with 30gr of butter and put it in the oven for 1 hour.
- Cut 4 clementines into two and press out their juice.¬†Reserve.
- Peel the 4 remaining clementines and cut them into quarters. Chop the 2 remaining shallots. In a small pan, fry the shallots in butter and olive oil. Add the clementines. Season with salt and pepper. Add the sugar and let the mixture caramelise. Pass the mixture through a skimmer, in order to remove the clementines.
- Place the reserved clementine juice and the rest of the marinade juice in a pan (orange liqueur). Add the sherry vinegar and the caramelised clementine juice. Bring to a boiling point.
- Once the duck is cooked through, put it on a rack and let it rest for some minutes.
- In the meantime, add the juices released from the duck, to the sauce mixture. Add the fresh cream.
To bring it all together:
Carve the duck. Place the¬†duck¬†pieces on individual plates. Dress with sliced clementines and drizzle over the clementine sauce.
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