A seared duck is stuffed with sautéed apples and sultanas marinated in rum then roasted before being served with a white wine based gravy.
8 people made this
4 tablespoons rum
3 small apples, peeled, cored and diced
2 tablespoons butter
200g white bread, diced
1/4 teaspoon ground cardamom
1/4 teaspoon dried sage
1 pinch, salt and freshly ground pepper, to taste
1 young duck (about 2kg)
1 tablespoon clarified butter
250ml white wine
Directions Preparation:45min › Ready in:45min
Preheat the oven to 200 degrees C.
Rinse the sultanas under cold water and drain well. Soak in rum.
Remove the lid and continue to roast the duck for another 45 minutes basting it with its juices from time to time.
Heat butter in a large frying pan and fry the diced bread over a medium heat until they becomes golden in colour. Add cardamom, sage, salt and pepper. Place into a bowl.
Simmer the apple cubes in the same frying pan for 4 minutes turning them from time to time until they begin to soften. Add to the bread mixture. Mix in the sultanas and rum.
Wash the duck under cold water and dry off with paper towel. Rub the insides and outsides with salt and pepper.
Heat the clarified butter in the frying pan over medium high heat and sear the duck in it. Stuff the duck with the filling. Close the cavity with kitchen string. Lay the duck in a roasting dish with the breast side-up.
Deglaze the duck stock in the frying pan with water and pour it over the duck. Cover the roasting dish and roast for 30 minutes.
Pour out the juices and combine with white wine. Boil for a few minutes in a small saucepan. Season with salt and pepper.