Place cooled pork into a bowl, add egg yolks, roughly sliced apples (without cores but with the peel), brandy, salt, pepper, cream, large bacon cubes and fresh thyme. Mix carefully. Place the stuffing to cool in the refrigerator ...
Serves 4 people
|
Duck |
approx. 4 lbs. |
|
Minced pork shoulder |
1 lb. |
|
Apples |
2 |
|
Brandy |
½ cup |
|
Egg yolks |
4 |
|
Cream |
¾ cup |
|
Bacon |
1 cup |
|
Fresh thyme |
sprig |
|
Large onion |
1 |
|
Water |
2 cups |
|
Salt, pepper |
to taste |
Procedure
Stuffing: Place cooled pork into a bowl, add egg yolks, roughly sliced apples (without cores but with the peel), brandy, salt, pepper, cream, large bacon cubes and fresh thyme. Mix carefully. Place the stuffing to cool in the refrigerator.
Clean the duck and pluck away hairs. Place the boned duck on its skin. Carefully tenderize it using a mallet, especially the breasts. Salt, pepper and fill with the cooled stuffing and pack it into a roulade shape. Using kitchen twine, bind it together and tighten.
Roughly chop up the bones and skeleton from the boned duck and place on the baking tray. Add the coarsely diced onion and the duck roulade. Pour in half a liter of water and bake until tender in a preheated oven at 340°F for approximately 2 hours. Baste occasionally, do not rotate. Once it is baked, take it out and allow it to cool for a while (10 minutes), remove the kitchen twine. Carve into 1¼-inch slices.
Cooking techniques
- In this way we can cook a chicken roulade as well as a pork roulade.
- Dice the apples and bacon for the stuffing into larger pieces – ¼ inch square.
- You may smear the boned duck meat with quality mustard – Dijon or Pommery.
- You may also serve the duck roulade cold.
Difficulty – more complicated because the duck needs to be boned, otherwise intermediate
Preparation time – including baking 160 minut