Stuffed roasted duck

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Fried hake & Red bean salad

Baked pork chops with pumpkin & oyster mushrooms

Enchiladas

Fried chicken drumsticks, oyster mushrooms, mashed potatoes & tartar sauce

Oven baked gnocchi with chicken in vegetable sauce

 

It’s been almost a year and a half since I started this blog, and it’s been a time filled with delicious food and recipes. From simple fresh salads with tasty dressings to stunning desserts and mouth-watering cakes. From recipes I’ve shared to recipes published by other bloggers I’ve stumbled upon while looking for yummy lunch or dinner ideas. And so much has happened in my life, ups and downs, but mostly ups and amazing times shared with friends. As 2018 started I’ve decided to pick out a few recipes I’ve posted so far and I recommend trying them in the amazing year that’s ahead!

First time I made stuffed roasted duck, must admit I was a bit anxious how it was going to turn out, but by the third or fourth time it actually got on my top 10 Christmas or holiday dinner list. Even though to some stuffed duck or turkey might be a family dinner classic, here it’s actually the opposite, many of the people I’ve talked to about preparing it were surprised but after tasting the richness in flavor and the amazing stuffing they changed their opinion. Roasted duck is a great option for a Sunday dinner, or even on a big occasion, so hope you like the recipe. 🙂

Any feedback is appreciated!!

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Enjoy & happy cooking!

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Preparation: 35 min

Cook time: 1 h 30 min

Servings: 6

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Ingredients

• 2,5 kg duck
• 1 tbsp duck fat, melted
• 1 tsp garlic powder
• 1/2 tbsp honey
• 1 tbsp Teriyaki sauce
• 1/2 tbsp soy sauce
• 2 tsp smoked red paprika
• 1/2 tsp chili pepper
• 1 tsp thyme
• Salt & pepper to taste

Stuffing:

• 300 g duck liver, sliced
• 1 carrot, chopped
• 1 parsley root, chopped
• 1 celery root, chopped
• 1 onion, chopped
• 2 tsp vegetable oil
• 3 tbsp milk
• 2 slices bread
• Salt & pepper to taste

How to

1. Season the duck with salt one day prior to cooking.
2. Heat vegetable oil in a small sauce pan. Add chopped onion for the stuffing and let it simmer until soft. Stir in chopped carrot, parsley root and celery root, simmer for 5 to 10 min over low heat. Add sliced duck liver to the sauce pan and cook for a few more minutes before removing from heat. Season with a bit of salt and pepper.
3. In a small bowl place 2 slices of bread and pour milk over them. Break the bread in pieces and combine with the cooked liver and root vegetables. Stuff the duck with the stuffing.
4. In a small bowl whisk together melted duck fat, garlic powder, honey, Teriyaki sauce, soy sauce, smoked red paprika, chili pepper, thyme and ground pepper. Place the stuffed duck in a large baking tray and spread the seasoning mixture over the duck.
5. Preheat the oven to 180° C. Roast the duck covered in the preheated oven for about 1 h and then uncovered for 30 min until crispy and cooked all the way through. Enjoy!