Duck Stuffed With Accom paniment

Duck Stuffed With Accom
paniment
ingredients:

1 large duck old

seasoning:

2% by weight of meat salt, or
1 spoon (soup) shallow for every pound of meat
1 teaspoon (tsp) ginger powder or
6 slices of fresh ginger
1 cup dry white wine
1 whole pepper without seeds lady finger prick
1 large onion, chopped
2 fresh bay leaves
2 sprigs of fresh oregano, or basil
2 sprigs of fresh rosemary
2 sprigs of fresh mint
1 bunch of parsley and chives integers
2 unpeeled oranges, sliced ​​thin
1 lemon juice only
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves

Orange Sauce:

1 The background of strained broth or pan
1 cup beef broth
1 cup of orange juice
1 spoon (soup) of lemon juice
2 spoons (soup) of wheat flour
2 tablespoons butter
½ cup orange peel cut into thin strips
½ liter of boiling water to throw over the orange peel


  How to Prepare:

Rinse the bird, loosen skin from the breast and thigh duck.
Do not pierce the skin of any bird if you want to drill beneath the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Let tempered for 24 hours in the refrigerator capped with a napkin or in a thick plastic bag.

The next day put the duck breast side up, in a large saucepan with the spices and water, bring fire to give a boiled for about half an hour.
Turn off the heat and let cool in the pan covered.
When cold, remove the strainer pot seasoning.
Place the duck in a roasting pan lined with foil, pour a cup of broth seasoned and strained.
Besunto under the skin, breast and thighs of duck with butter.
Cover with aluminum foil, so that, going slack over the bird, the bird not to stick.

Bake in preheated oven medium 180 º C for 40 to 60 minutes per pound, according to your stove.

How to Prepare the sauce:

Put in a pan with a little melted the bottom of the strained pan, being careful not to get too salty butter.

Then stir in the orange juice and lemon juice, boil well for 5 'to 10' minutes.

Dissolve the flour with a little cold water or orange juice, pour the sauce stirring constantly until the flour and cook the sauce becomes thick.
  Option-I:
Garnish:
Cut several orange peel into very thin strips, without the white part, playing boiling water, let the boil, strain through a fine sieve. Reinstall the water and repeat this operation 3 times.
Then put the peel coadas a syrup with sugar, cinnamon, cloves and ginger, simmer until a thick syrup and the shining shells.

Garnish:
II - Option:

1 pound of fresh Japanese laranjinha or compote.
Can substitute applesauce orange or orange slices.
Green leaves of curly lettuce, pitted prunes.

With rice with raisins, and green salad or mashed potato or carrot or parsnip

Note:
New duck does not need cooking before baking

Rice With Raisins:

ingredients:

2 cups of cooked rice with tea time
4 cup cold water shower
1 cup seedless raisins tea, or to taste
1 tablespoon butter
½ cup chopped parsley (optional) tea
1 tablespoon chopped fresh mint (optional)

How to Prepare:

Put the washed rice in a pan without frying, add the cold water, salt, 2 tablespoons of grated onion and 2 tablespoons of oil, let it cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, mix well, leave to dry in a fire.

How to Prepare Rice With Raisins:

In a large skillet, heat the butter over low heat, toss the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice mix well, remove from heat and add the parsley and lastly the chopped mint and choosy.

If you want you can add some chopped walnuts coarsely.
Arrange on a large platter and garnish stainless edges with dried fruit, fresh or minced. mango, orange and others.

For stuffing the duck:

ingredients:

2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter
2 tablespoons cream cheese cheese or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender

How to Prepare:

Mix pate with butter cream cheese the cheese, apples and shredded wafer, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing or model like a big cigar
place within the bird or sew with needle and thick thread or fasten with toothpick.
With the same recipe can substitute the duck for chester, turkey, chicken or other bird mallards.