Marinated Muscovy Duck Stuffed with Figs

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Marinated Muscovy Duck Stuffed with Figs
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Difficulty:
advanced
Difficulty
Preparation:
3 h.
Preparation
Calories:
960
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories960 kcal(46 %)
Protein65 g(66 %)
Fat57 g(49 %)
Carbohydrates25 g(17 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1 teaspoon
1 teaspoon
stalk
1 teaspoon
1 pinch
teaspoon
3
1 organic, zested and juiced Oranges
1
Barbary duck (About 2.5 kg)
200 milliliters
400 grams
4
4
fresh Figs
2 tablespoons
(20 grams) Butter
bunch
flat-leaf Parsley
1 kilogram
100 grams
1

Preparation steps

1.

Crush spices in a mortar or blender finely. Grate orange zest and combine with spices. 

2.

Rinse and pat dry duck, trim off any fat, if desired, and rub with the spice mixture. Soak towel with red wine and wrap duck into it. Place into a freezer bag and refrigerate for 2 days.

3.

Peel and chop carrots. Peel onions and cut into rings. Cut figs into the wedges. Heat 1 tablespoon of butter in a pan and saute carrots and onions for a few minutes, season with salt and pepper.

4.

Chop parsley and combine half of parsley with figs. Combine with carrot and onion mixture. Season duck with salt outside and inside and stuff with the fig mixture. Secure the opening with wooden skewers and tie with a kitchen twine. Place into a roasting pan and roast in preheated oven at 175°C (convection oven 150°C; gas mark 2) (approximately 350°F) for about 2 ¾ hours or until crispy. If necessary, roast for 20 minutes more on a wire rack.

5.

Peel and dice celery. Combine 150 ml  (approximately 3/5 cup) of salted water and orange juice, add celery and simmer for about 30 minutes. Puree and whisk in cream and remaining butter. Season with salt, pepper and nutmeg. Sprinkle with parsley.

6.

Remove duck from the oven and carve into serving pieces. Arange on plates and serve acompanied by the filling and celery puree.