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Name: Canard Farcis "Willy Stauffeur"
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: ; give another meal); (7 to 8); ; can be roasted to; 7 lb Fresh duck; (after the legs; ; removed the breast

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INGREDIENTS

; give another meal)
(7 to 8)
; can be roasted to
7 lb Fresh duck; (after the legs
; removed the breast

INSTRUCTIONS

MMMMM--------------------------STUFFING------------------------------- 300 g Lean pork; coarsely minced A pinch of all spice 1/4 ts Salt 1/2 ts Sugar 1/4 ts Thyme 1/4 ts Marjoram 1 tb Port 1/2 md Onion; chopped 1 Clove garlic; crushed 1 tb Vegetable oilMMMMM--------------------------GARNISH------------------------------- 1 md Cooking apple 1 tb Capers 1 tb Cider 1 l Stock 1 pn Thyme Heat the oil in a frying pan, add the chopped onion and garlic and cook until transparent. Set aside to cool. Bone the leg of duckling. Mix minced pork with the fried onion and garlic and add the other stuffing ingredients including seasoning. Divide the mixture into two and use to stuff each boned duck leg. Sew up with needle and string (or secure with large cocktail sticks) and roast in preheated oven, at gas 7 for 50 minutes. Peel and cut the apple into cubes. Put the cider in a pan with the chopped apple and thyme and cook until the cider has reduced by half (the apples should be tender but still firm). Add capers and stock to the pan. Remove duck from the oven, cut through string and remove. Slice across into 3/4 inch slices and arrange on a serving plate with sauce around.

NOTES

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Canard Farcis "Willy Stauffeur"

; give another meal)
 (7 to 8)
 ; can be roasted to
7 lb Fresh duck; (after the legs
 ; removed the breast

MMMMM--------------------------STUFFING-------------------------------    300 g  Lean pork; coarsely minced           A pinch of all spice    1/4 ts Salt    1/2 ts Sugar    1/4 ts Thyme    1/4 ts Marjoram      1 tb Port    1/2 md Onion; chopped      1    Clove garlic; crushed      1 tb Vegetable oilMMMMM--------------------------GARNISH-------------------------------      1 md Cooking apple      1 tb Capers      1 tb Cider      1 l  Stock      1 pn Thyme   Heat the oil in a frying pan, add the chopped onion and garlic and  cook until transparent. Set aside to cool. Bone the leg of duckling.    Mix minced pork with the fried onion and garlic and add the other  stuffing ingredients including seasoning.    Divide the mixture into two and use to stuff each boned duck leg. Sew  up with needle and string (or secure with large cocktail sticks) and  roast in preheated oven, at gas 7 for 50 minutes.    Peel and cut the apple into cubes.    Put the cider in a pan with the chopped apple and thyme and cook  until the cider has reduced by half (the apples should be tender but  still firm). Add capers and stock to the pan.    Remove duck from the oven, cut through string and remove.    Slice across into 3/4 inch slices and arrange on a serving plate with  sauce around.

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Nutrition

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Serving Size: 1 Serving (1588g)
Recipe Makes: 2 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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