Ingredients
- whole Duck 3 kg
- Chicken & Duck minced 700 gm
- chopped Onions sauteed 100 gm
- cream 100 ml
- truffle puree 10 gm
- Cognac 30 ml
- Salt to taste
- Crushed black pepper to taste
- cherry sauce
- sour cherries 200 gm
- sugar 75 gm
- red wine 150 gm
- Honey 30 gm
- Rosemary sprig 2 gm
- Red wine vinegar 15 ml
- mustard dijon 15 gm
- Salt to taste
- Crushed black pepper to taste
- butter 30 gm
- Polenta or Mashed potato as an accompaniment
Instructions
method
- Debone the whole Duck keeping the skin intact from the back side .
- flatten the breast and the legs , some of the excess meat can be added to be minced , season the bird well.
- add sauteed onions, truffle cream and cognac and mix well. Set aside
- Open up the duck skin side down , spread the poultry mix .and then roll it like a roulade
- Roll it with Plastic Wrap , atleast 3-4 times , then in aluminium foil and tighten the roll
- put it in a Roasting pan with hot stock or water , an roast in an oven covered for 70 minutes , till done
- internal temperature has to be 68 C
- Rest for atleast 30 mins , then slice as needed
- In a sauce pan add sugar and caramelise it add red wine , rosemary , simmer ,
- Remove the rosemary sprig , add mustard, honey mix well,
- lastly add cherries , seasoning , reduce and soft butter , whisk well, take off heat.
- serve with polenta or Mashed potato