Golden Game Birds with Stuffing
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
Product recommendation
The drier you can get the skin, the crispier.
Preparation steps
1.
Preheat the even to 180°C | 350F | gas 4.
2.
Gently brush the dirt of the mushrooms with a damp kitchen towel and finely chop.
3.
Peel and finely chop the shallots. Clean, wash and slice the spring onions into thing rings.
4.
Melt the butter in a large pan and saute the shallots and spring onions until transparent. Add the mushrooms and continue to saute, while stirring, for a further 4-5 minutes. Mix in the hazel nuts and bread crumbs. Season with salt, pepper and the ground allspice. Stir in the dill.
5.
Wash the duck thoroughly inside and out. Pat dry. Season inside and out with salt and pepper. Secure the duck skin carefully under the wings with a toothpick and lay breast side down in a roasting pan. Pour about 400 ml water over the top and roast about 60 minutes in the oven.
6.
Turn the duck over and continue roasting for another 60 minutes basting occasionally with the pan juices.
7.
To finish: remove the duck from the roasting pan and place on a rack with a drip pan underneath. Place under a preheated broiler and roast for approximately 10 minutes until the skin is golden brown. When the duck is done, skim the fat from the pan juices and season to taste with salt and pepper. Carve the duck and arrange the meat on a warm serving platter. Pass the pan juices separately.
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