Roast Duck Stuffed with Pork and Ginger
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
Serves4
- Active time:30 min
- Start to finish:3 1/2 hr
November 2009
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- 1 (4- to 5-lb) Long Island duck (also known as Pekin), including giblets
- 4 slices slices white sandwich bread, crusts removed
- 1/4 cup milk
- 1/2 lb ground pork
- 1/2 lb ground pork
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped peeled fresh ginger
- 2 large garlic cloves, minced (1 Tbsp)
- 1 large egg
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 lemon
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Garnish
Chopped cilantro
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Preheat oven to 300°F with one rack in middle and one rack in lower third. Place a baking pan (larger than duck) on the lower rack.
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Remove giblets from duck and cut into 1/4 inch dice.
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Put milk in a flat 8-inch square dish and put bread in one layer, turning each slice once, to absorb all of milk.
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Tear bread into a bowl and add giblets, pork, cilantro, ginger, garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix together with hands to combine all ingredients evenly.
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Pat duck dry and rub outside with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill cavity with stuffing and close opening with toothpicks. Squeeze lemon half over duck.
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Place duck directly on upper oven rack positioning it directly over roasting pan (on lower rack beneath; this will allow air circulation for even browning and roasting pan will collect drippings). Roast duck until crisp and fork tender, 3 hours.
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Let duck rest 15 minutes, then remove stuffing, in one piece if possible, and slice. Arrange on a serving platter. Remove meat and skin from duck in large pieces with a fork and a spoon and arrange around stuffing. Sprinkle with cilantro and serve.
- Keywords
- adventures with ruth,
- enrica rocca,
- venice,
- italy,
- duck
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