Roast duckling with a richly flavoured apple and sausage stuffing, Caneton a PAlsacienne (kahn-tohn ah lahl-sahz-ycn) is traditionally served with turnips and wafer thin potatoes.
1×5 lb. duckling, with the giblets reserved
1 onion, chopped
2 carrots, scraped and sliced bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
3 tablespoons port
1 tablespoon butter, softened
½ tablespoons butter 8 oz. pork sausage meat
1 lb. tart apples, peeled, cored and sliced
½ teaspoon ground cinnamon
½ teaspoon’ salt
½ teaspoon dried sage
3 tablespoons brandy
2 fl. oz. port
3 oz. cooked ham, finely chopped
First make the stock. Place the duck giblets (excluding the liver), onion, carrots and bouquet garni in a saucepan. Pour
over 1 pint of water. Bring to the boil over moderate heat. Then reduce the heat to low and simmer the stock for 30
minutes. Strain and reserve 16 fluid ounces of the stock.
To make the stuffing, in a small frying-pan melt the butter over mod-crate heat. When the foam subsides, add the sausage
meat. Fry for 6 to 8 minutes, stirring occasionally.
With a slotted spoon, remove the sausage meat from the pan and put it in a medium-sized mixing bowl. Saute the apple
pieces in the butter remaining in the frying-pan over moderately high heat for 4 to 6 minutes, or until they are lightly
browned and tender.
With a slotted spoon, transfer the apple slices from the pan to a small bowl and sprinkle them with the cinnamon, salt, sage and brandy.
Pour the port and 2 fluid ounces of the duck stock into a saucepan. Boil the liquid over high heat until it has reduced to
2 tablespoons. Pour the liquid over the sausage meat and set the bowl aside to allow the mixture to cool.
Preheat the oven to hot 425’F (Gas Mark 7, 220°C).
When the sausage and apple mixture
has cooled, add the ham and mix it well together with a fork.
Loosely stuff the mixture into the duckling. Skewer or sew up the opening of the duckling and truss it by tying the drumsticks together and fastening the wings underneath the body. With a fork, prick the skin round the thighs, back and lower breast.
Place the duckling, breast side up in a roasting pan and put it in the oven. Roast the duckling for 15 minutes to brown
it, then reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and turn the duckling on one side.
Using a bulb baster or large spoon, occasionally remove the fat which ac-cumulates in the bottom of the pan.
After the duckling has been roasting for 45 minutes, turn it on to the other side. Roast for a further 15 minutes. Turn the duckling breast side up again. Continue to roast the duckling for a further 15 to 20 minutes.
To test if the duckling is cooked, prick the thigh with a skewer or the point of a sharp knife. The juices that run out
should be only faintly rosy.
Remove the duckling from the oven and place it on a serving dish. Untruss the duckling and cover it with aluminium foil to
keep it warm.
Remove and discard all except
1 tablespoon of the roasting juices from the pan. Add the remaining brown stock and over moderately high heat, boil the liquid, stirring constantly, until it has reduced by at least half.
Add the port to the sauce and simmer for 1 minute.
Remove the pan from the heat and stir in the butter. Strain the sauce into a warmed sauceboat. Pour a little of the sauce
over the duckling and serve it at once, accompanied by the rest of the sauce.