Roast Duck with Mushroom and Hazelnut Filling
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Trim mushrooms, wipe with a damp paper towel and chop finely. Peel shallots and finely chop. Rinse scallions, trim, shake dry and cut into thin rings.
Melt butter in a large frying pan and fry shallots and scallions until soft. Add mushrooms and sauté for 4-5 minutes while stirring. Add hazelnut and bread crumbs, stir and season with salt, pepper and ground allspice. Add dill and stir.
Rinse duck inside and out, pat dry and rub inside and out with salt and pepper. Carefully pierce duck skin under the wings with a toothpick and place breast side down in a roasting pan. Pour about 400 ml (approximately 13 1/2 ounces) of water and roast in the preheated oven for about 60 minutes. Then turn duck so it is breast side up and cook another 60 minutes. Pour cooking liquid over the duck occasionally during cooking time.
Remove duck from the roasting pan and place on the oven grate (with drip pan underneath) under the preheated oven broiler, watching carefully, for about 10 minutes until golden brown. When the duck is done, skim fat from roasting liquids and season with salt and pepper. To serve, carve duck and serve on a warmed plate. Serve with roasting juices.
