Roasted duck with chestnut filling

Roasted duck with chestnut filling is traditionally prepared for the holiday of St.Martin but this delicious dish is perfect at any time, especially in autumn.

The best choice for filling is to use precooked maroons which can be store bought but it is also possible to use baked chestnuts.

Liver is completely optional so it can be left out for those who don't like it.
However, for those who do like it, it will make the dish more delicious.
It is best to use white or half white bread that is about 2 days old, but buns can be used as well.

An absolutely perfect accompaniment for this dish are mlinci mixed with duck fat left from roasting. Mlinci are a thin previously baked dough which are a popular poultry side dish in Croatia.



Category: Main Course, Poultry
Prep time: 30 mins
Cook time: 2 h
Serves 4

Ingredients
1 whole duck
1 duck liver
Half of onion
200g 2-3 days old bread 
50g bacon
100g pre cooked maroons 
1dcl milk
1 tsp dried parsley leaves 
1 egg


Instructions:
Wash and pat dry the duck. Make a few holes on the skin using a fork then rub the salt over and inside the duck.

Use the knife to grate the liver and remove any veins present.
Tear the bread into cubes and pour milk over it.
Let it soak in a bowl while dicing bacon and onion.

Heat up a little bit of cooking oil in a frying pan then add the diced onion and fry for 2-3 mins while stirring. Add the bacon and keep frying and stirring for about 2 minutes more, then add the liver and stir well. After a few minutes when the liver is done, add the maroons, mix everything and remove from heat, let it cool for about 10 minutes.


Squeeze and crush the soaked bread with your hands so the excess milk drains out. Add the prepared contents from the pan to the bowl with bread. Add egg, salt, plenty of pepper and parsley. Mix everything well and use the mixture to fill the duck. Seal the cavity using a kitchen thread or toothpicks.


Roast the duck in a preheated oven breast side down at 200C for 2hrs. Turn the duck after 1 hour.

Comments

Post a Comment

Popular posts from this blog

Zagreb style steak

Image
Zagreb style steak is a well known european dish which has different names in different countries or cities but uses the same preparation method though the filling may differ. In Serbia it is called Karađorđeva šnicla, there is also Osijek style steak which uses kulen, a cured sausage type delicacy. The proper meat to use for this dish is veal round but pork can be used instead. It is important that the meat is cleared of all the fat parts and veins. Ask the butcher to cut the meat in a way to form a large thin slice so its easily wrapped. Milk is not necessary but depending on the steak size you will have to use two eggs if milk is ommited. The cooking temperature should be medium low and during cooking meat should be turned so the whole surface becomes golden brown. Because of the shape of these steaks it will require some holding with a pair of kitchen thongs and frying on the edges and sides as well to get the best results. Side dishes can vary greatly and can involve rice, rice wi...
Read more

Gourmet pljeskavica

Image
Pljeskavica is a complicated dish to make. It has a similar shape to a hamburger and uses minced meat but that's where the similarities end. Pljeskavica contains more fat than a burger and has a different texture. Hot pepper and onion are also a must in every pljeskavica, and the gourmet version adds bacon, cheese and powdered paprika to the mix. The most important part in making this dish is the meat because without proper meat, even if the proper recipe is used the results won't be satisfactory. The ideal meat mix is 60% beef, 30% pork and 10% lard. Pljeskavica is best eaten with baked beans, somun (a type of bun) and young kajmak (sour cream). Prep time: 2 days Cooking time: 20 mins Portions : 2 Ingredients : 400g minced beef chuck 200g minced pork 100g lard 1 onion Fresh hot pepper 1tsp powdered sweet paprika 0,5dcl carbonated water 50g bacon 50g gauda cheese Instructions : In a large bowl squeeze and mix meat well using your hands, add salt to taste, cover with plastic wra...
Read more

Beef tenderloin fillet with cranberry sauce

Image
Beef tenderloin goes perfect with cranberries. This is an extremely simple recipe on how to pair the two delicious ingredients into a perfect steak dinner which will surprise your taste buds. All that is needed are few ingredients, good quality beef and about 10 minutes. My recommendation as a side dish with this recipe would be potato croquettes but it is possible to serve it with a wide range of side dishes.   Category: Main course Prep time: 0 min Cook time: 10 mins Serves 2 Ingredients: 500g beef tenderloin fillet 30g butter 1 tsp flour 1dl beef stock soup 0,3 dcl sherry wine 1 tbs wild cranberry jam Instructions: Season the beef steaks with salt and pepper. Melt a little bit of butter combined with oil in a frying pan until very hot. Fry the steaks for 2-3 minutes on each side depending on the thickness or more if you prefer. Remove to a plate and cover with tin foil. Add a bit more butter to the pan and then add flour. Lower the heat to medium and fry the flour a bi...
Read more