Stuffed Duckling Recipes

DUCK STUFFED WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter.
• Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan.
• Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.

STUFFED AND SEARED DUCK BREASTS

Steps:

• Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
• Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
• Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.