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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.


 
Stuffed Roast Duck served a with Clementine Jus
Stuffed Roast Duck served a with Clementine Jus

Information

Main Ingredient Duck
Preparation Time 30 minutes
Cooking Time 1 hour
Course Main
Recipe Serves 4
Recipe Type Roast
Method

Method


You need:


A whole duck of approximately 1 kg


200gr sausage meat


12 clementines


2 candied tangerines


100ml orange liqueur


100gr butter


4 shallots


50gr of bread (the crumb, or as we call it in Maltese 'il-qalba')


100ml milk


1 egg


100ml fresh cream


50ml sherry vinegar


2 tbsp sugar


1 tbsp olive oil


Salt & pepper



How:


 


Preheat the oven to 210 degrees Celcius.


 



  1. Butter the baking dish using 20gr of the butter.

  2. Soak the bread in the milk.

  3. Chop the candied tangerines and let them marinade in a bowl together with the orange liqueur.

  4. Peel 2 shallots and chop them finely. Fry them in 20gr of butter until soft and nicely browned.

  5. 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.

  6. Stuff the duck with the mixture and close the opening with cooking string.

  7. Put the duck on the baking dish. Rub it with 30gr of butter and put it in the oven for 1 hour.

  8. Cut 4 clementines into two and press out their juice. Reserve.

  9. 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.

  10. 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.

  11. Once the duck is cooked through, put it on a rack and let it rest for some minutes.

  12. 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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