Stuffed Stuffed Duck

Stuffed Stuffed Duck

Ingredients:

1 old big duck

Spices:

2% of the weight of the meat of
1 tablespoon (rasp) for each pound of meat
1 teaspoon of ginger powder or
6 slices fresh ginger
1 glass of dry white wine
1 finger whole seeded minced whole pepper
1 large chopped onion
2 fresh bay leaves
2 fresh oregano twigs, or basil
2 fresh rosemary sprigs
2 sprigs of fresh mint
1 bunch whole parsley and chives
2 oranges in peel, thinly sliced
1 lemon only the juice
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves

Orange Sauce:

1 The broth from the bottom of the
1 glass of beef broth
1 glass of orange juice
1 tablespoon lemon juice
2 tablespoons of wheat flour
2 spoons of butter
½ cup finely chopped orange peel
½ liter of boiling water to throw over the orange peel


 Way of preparing:

Wash the bird thoroughly, loosen the skin on the chest and thighs of the duck.
Do not pierce the skin of any bird if you want to stick under the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange juice and lemon and dry white wine.
Leave it tempered for 24 hours inside the refrigerator covered with a napkin or paper film, or inside a thick plastic bag.

The next day place the duck with the breast up, in a large saucepan with the seasonings and water, bring to the fire to boil for half an hour approximately.
Turn off the heat and let it cool inside the covered pan.
After cooling, remove the seasoning from the pan.
Put the duck in a baking sheet lined with foil, pour a cup of seasoning broth, strained.
Kiss under the skin, breast and duck thighs with plenty of butter.
Cover with foil, so that it is loose over the bird, so that it does not stick to the skin.

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

How to Prepare the Sauce:

Put two tablespoons of melted butter in a pan and add a little of the bottom of the baking dish, being careful not to get too salty.

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

Dissolve the wheat flour with a little cold water or with orange juice, pour in the sauce stirring constantly until the flour is cooked.
The sauce will get thick.
 I- Option:
Garrison:
Cut several peel of orange into thin strips, without the white part, throw boiling water, leave on the fire until boiling, strain into a fine sieve.
Replace water and repeat this operation 3 times.
Then place the fleshed shells in a syrup of sugar, cinnamon, cloves and ginger, cook until thick syrup and peels shine.

Garrison:
II - Option:

1 kilo of fresh oranges, or compote.
You can substitute for orange jam or orange slices.
Green leaves of crisp lettuce, black plums without the pits.
For Christmas decorate with half a peach over cherry or peach, figs in slices and over cherry.

It accompanies rice with raisins, and green salad, or mashed potato, or carrot, or mandioquinha

Note:
New duck does not need to cook before baking


Filling For The Duck:

Ingredients:

2 cans of ham pate
3 sour apples grated in thick coarse
2 tablespoons butter
2 tablespoons of catupiry cheese, or
2 tablespoons grated Parmesan cheese
1 cup of salt wafer crushed in processor or liqidifier

Way of preparing:

Mix the pate with the butter, the catupiry cheese, the apples and the crushed biscuit, if you want you can suspend the butter and use more catupiry cheese or grated Parmesan cheese.
Make a ball with the filling or model it as if it were a big cigar
Place inside the bird or sew with needle and thick thread or stick with toothpick.
With the same recipe you can replace the duck by chester, turkey, duck fowl or other bird.
Note:
It accompanies rice with raisins, it follows in the next publication. The text was very long.