Crispy Oven Roasted Duck with Stuffing

Ingredients

• 1 young duck (about 2 kg deboned)
• Salt
• Pepper
• 1 duck liver
• 3 slices of toast bread (breadcrumbs)
• 1 egg
• 0.25 l white wine
• 4 Garlic cloves
• 2 tbsp oyster sauce
• 3 sour apples
• 1 tbsp duck fat
• Salt
• 1 tsp cardamom
• 1 tsp sage
• 1 tsp cinnamon
• 3 tbsp white wine
• 1 red apple
• 5 fresh garlic cloves (with skin)
• 1 tbsp butter
• 1 tsp sugar
• bay leaf

Instructions

1. 1.

   Soak the toast bread in white wine, squeeze out excess liquid. Peel and press the garlic, mix with oyster sauce and let sit. Peel the apples, quarter them, remove cores, grate. Chop the duck liver finely. Heat duck fat in a pan, sauté apple grates with liver, season with salt and other spices, add garlic. While stirring pour 2 tbsp white wine, add squeezed toast, beat with 1 egg, optionally add breadcrumbs.

2. 2.

   Wash and dry the duck, rub inside and outside with salt and pepper. Fill the duck with stuffing. Sew the opening closed with a cotton thread. Preheat oven to 200°C. Heat butter in an iron pot, brown the duck on all sides, seal the pot and place in the oven. Roast duck for about 30 minutes, remove lid and roast breast side up for another 45 minutes, basting frequently with pan juices. Remove finished duck from pot and keep warm. Wash apple for garnish, slice it, clean garlic, sauté in a pan with butter, add 1 tbsp pan juice, sprinkle sugar, lightly caramelize. Slice crispy duck and serve on a warmed plate with stuffing, garnished with apples, garlic and bay leaf.