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Roast Duck stuffed with Chicken Liver, Candied Orange and Pear

By
Real Estate Agent with Sotheby's International Realty Canada - Brokerage

It was my brother's BD on the weekend and we had a dinner party in his honour.  Wanting something that little bit different, I chose duck and it turned out beautifully!!!  (and the house smelled gorgeous!!)

  • 3 cups sugar
  • 2 2/3 cups water
  • 2 oranges, ends trimmed and discarded, each cut into 5 rounds

     
  • 6 tablespoons extra-virgin olive oil, divided
  • 14 ounces chicken livers, fat trimmed
  • 10 large fresh sage leaves
  • 2 garlic cloves, thinly sliced
  • 2 cups diced peeled pears (about 2 medium)

     
  • 2 cups dry red wine
  • 2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry
  • 2 tablespoons honey

 

Preparation

Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.)

Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper.

Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl (I used individual shot glasses for each person); season with salt and pepper. Serve ducks and stuffing with pan juices.

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 Susan Emo
Sales Representative,
Sotheby's International Realty Canada, Brokerage*
Kingston, Ontario

www.SusanEmoSellsHomes.com

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Comments (2)

Sylvie Conde
Sutton Group-Associates Realty Inc., Brokerage - Toronto, ON
Broker, Toronto Real Estate

That sounds delicious.  My sister makes great duck ... probably not very different from yours ... but I may have to try yours at Christmas. :)  We usually do something different (never a turkey).

I tried the meat sauce the other day, that I gave you the recipe for, and had a couple of people over for dinner, and they just LOVED IT.  They actually took a bowl full of the leftover sauce.

I hope you found great things to do with your tomatoes.  I thought about you today, when I was slow roasting/drying tomatoes in the oven. :)

 

Sep 30, 2009 01:14 PM
Susan Emo
Sotheby's International Realty Canada - Brokerage - Kingston, ON
Kingston and the 1000 Islands Area

Sylvie -  I think this duck recipe would be wonderful at Christmastime.   I too, try to have something different than turkey, usually goose or individual game hens.

I passed on your meat sauce recipe to my brother who owns a hair salon.  He in turn, passed it on to all of his clients and they decided it sounded so good they would have a 'throw down' with him being the judge.  Thanks so much for sharing.

I did end up with a few good salsa recipes as well as some chilli sauce recipes so we're set for the winter :0)

Happy October!

Sep 30, 2009 09:50 PM