Duck Roast with Mushroom-Hazelnut Filling
A duck roast featuring a fresh mushroom-hazelnut filling from the Duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g mixed mushrooms (e.g., oyster, porcini, chanterelle)
- 2 shallots
- 4 Spring Onions
- 50 g butter
- 100 g peeled hazelnuts
- 4 Tbsp breadcrumbs
- Salt
- black pepper (freshly ground)
- 0.5 tsp ground allspice
- 4 tbsp chopped dill
- 1 duck (about 2 kg)
Instructions
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1.
Preheat the oven to 180°C (350°F) with upper and lower heat. Clean the mushrooms, wipe them with a damp kitchen towel, then finely chop them. Peel the shallots and finely chop them. Wash the spring onions, dry them, shake off excess water, and slice into thin rings.
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2.
Heat the butter in a large pan and sauté the shallots with the spring onions until translucent. Add the mushrooms and cook for 4-5 minutes while stirring. Stir in the hazelnuts and breadcrumbs, then season with salt, pepper, and ground allspice. Fold in the dill.
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3.
Wash the duck inside and out, pat dry, and rub both sides with salt and pepper. Carefully pierce the skin under the wings with a toothpick, place the duck breast-side down in a roasting pan, and pour about 400 ml of water into the pan. Roast in the oven for approximately 60 minutes, then flip and roast another 60 minutes, basting with the liquid occasionally.
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4.
Remove the duck from the pan and place it on a rack (with a fat pan underneath) under the preheated grill for about 10 minutes to brown the skin golden brown. Once done, skim off the fat from the sauce and season with salt and pepper. Carve the duck and serve on a hot platter with the sauce on the side.
