CookEat Recipe
English Duck Stuffed with Giblets and Celery
Whole duck roasted with a giblet, celery, parsley, breadcrumb and egg stuffing, finished in sherry pan juices.
Method
Steps
Step 1
Cook inspected giblets thoroughly, cool promptly and chop. Mix with onion, celery, parsley, breadcrumbs, egg, salt and pepper.
Step 2
Fill cleaned duck loosely just before roasting. Set in a pan with hot water, sherry and butter; dust with flour and roast at 190 °C.
Step 3
Continue until thickest duck part reaches 82 °C and stuffing centre at least 74 °C. Rest, carve, remove stuffing and serve with pan juices and optional separate apple sauce.
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