Muscovy Duck with Semolina Cakes
Ingredients
- Ingredients
- 1 Muscovy duck (about 1.6 kg or 3.5 pounds)
- 500 grams Fruit cereal
- 1 Savoy cabbage (about 800 grams or 1.8 pounds)
- 2 eggs
- 2 egg whites
- 2 White rolls
- 1 bunch Soup vegetables
- 1 onion
- 1 jar chicken stock
- ¼ l Red wine
- ¼ l milk
- 90 grams Semolina flour
- 2 Tbsps clarified butter
- 30 grams cold butter
- 1 parsley
- salt
- white peppers
- grated Nutmeg
Preparation steps
Rinse duck inside and out. Remove liver and set aside, pat duck dry. Season inside of duck with salt and pepper.
Combine fruit cereal, 2 eggs, diced bread, 1 tablespoon brown sugar and 2 tablespoons butter. Mince liver and stir into mixture. Season with salt and pepper. Stuff duck with liver mixture and secure with kitchen twine. Melt remaining butter in a pan and sear duck on both sides. Place duck on the lowest rack in an oven preheated to 200°C (approximately 400°F) for 90 minutes. Flip duck after 1 hour and pierce skin with a fork. Add greens, quartered onion stock and red wine to pan.
Boil milk, season with pepper and salt, add semolina and briefly boil. Beat 2 egg whites until stiff, add chopped parsley and fold into semolina. Pour into 4-6 buttered ramekins and bake in an oven preheated to 220°C (approximately 425°F) for 20 minutes. Cover with parchment paper after 10 minutes of baking time. Remove ramekins from oven, let cool, release from ramekins and cut in half horizontally. Heat butter in a pan and brown semolina cakes on both sides.
Carve duck and remove filling. Plate duck, filling, cabbage and semolina cakes. Serve drizzled with pan juices.