Duck boned, stuffed and glazed with honey

Duck boned, stuffed and glazed with honey is a very special way of preparing duck.  The flavour of the stuffing augments the flavour of the dusk magnificently.  It adds a hint of the brandy.  The honey goes extremely well with the duck.  Overall, it is a brilliant combination.  The dish can be eaten hot or cold.

Preparation Time: 30 Mins

Cooking Time: 70 Mins

Total Time: 2½ Hrs

Ingredients

For 6 servings…

1                    Duck  - boned         

2 tbs               Olive oil    

2 tbs               Honey  - runny        

For the stuffing

110 gms          Butter       

1 tbs               Onion  - grated       

1 clove            Garlic  - crushed      

60 gms            Pine nuts   

450 gms          Belly pork  - minced  

1 tsp               Nutmeg     

1 tsp               Oregano    

110 gms          Mushrooms  - chopped finely   

60 ml              Brandy      

60 ml              Sherry  - sweet        

2                    Eggs  - beaten        

110 gms          Breadcrumbs  - fresh white      

2 tsp               Salt          

                      Pepper  - freshly ground, black 

3 tbs               Parsley  - chopped    

Method

For the stuffing…

Melt the butter in a sauté pan and in it cook the onion, the garlic and pine nuts until the onion and garlic softened and the pine nuts are lightly golden.  Then add the pork.  Stir in the nutmeg, oregano and mushrooms, brandy and sherry.   Once the stuffing has browned, remove it from the heat and bind it with two beaten eggs.  Mix in the breadcrumbs, salt, pepper and parsley.  Let the stuffing cool.

To prepare and cook the duck…

Fill the duck with the stuffing and sew up carefully with twine.  Manipulate the duck to reform it to its original shape and then place it in a pan of hot oil and fry it until brown on all sides.  Place it on a rack in a roasting pan and cook for 1 hour 10 minutes at 200°C.  For the last half hour, brush with honey at 10-minute intervals.

Serve hot or cold with a green salad into which has been incorporated orange slices and prunes.

Wine recommendations

A red - ideally a Burgundy.

Conventional

     Bourgogne pinot noir

Interesting

     Moulin-à-Vent

Special

     Chambertin Grand Cru

     Nuits-Saint-Georges

Adventurous

     Saint Joseph