Roasted Duck With Sage Onion Stuffing Applesauce Food

STUFFED DUCKLING

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.

SIMPLE SAGE DRESSING/STUFFING

Steps:

• Preheat oven to 350 degrees.
• In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
• In the meantime, cube the bread and set aside in a large, deep mixing bowl.
• Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
• Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
• Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
• Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
• Serve hot.

APPLESAUCE STUFFING RECIPE

Steps:

• In a large frying pan, combine butter, onion, and celery and cook over medium heat until the onions and celery are soft. Add applesauce and chicken broth. Remove from heat.
• Add butter mixture to dry bread crumbs and combine. Add additional chicken broth if stuffing is dry. Add seasoning, if desired. Mix in apples and/or coconut, if desired.
• Bake at 350F for 20 to 25 minutes, or until top is golden brown.

CHUNKY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

THE HIRSHON VICTORIAN ROAST GOOSE WITH SAGE, ONION & APPLE STUFFING

Steps:

• Prepare the goose by thoroughly rubbing the body cavity with the salt. Leave uncovered in the refrigerator overnight to dry out the skin for ultimate crispiness!
• The next day, chop the onion and shallot very finely then combine with the chopped apples, sage, pepper and butter. Use this mixture to stuff both the neck and body cavities of the goose. Sew or skewer the openings close and truss the bird.
• Preheat oven to 450 degrees Fahrenheit.
• The goose is best cooked by placing it on a rack fitted in a deep baking dish, where the juices drip off. Prick the breast of the goose all over with a fork to allow fat to escape, which in turn will also help in crisping the skin as the fat escapes. Sprinkle kosher salt and freshly ground black pepper over the skin.
• Roast the goose at 450 Fahrenheit for 15 minutes, then reduce heat to 350 degrees and turn the goose onto its side. After 1 hour, turn goose onto its other side. For the final 15 minutes, roast goose on its back.
• Drain off the dripping fat from the roasting tin at least twice during the cooking, and use these drippings to baste the goose as it cooks. This prevents extra dryness of the breast while the rest of the goose cooks. Save the fat for the future, it makes the best roast potatoes on earth!
• Baste the goose every 20 minutes during entire roasting time. (Allow approximately 15 minutes per pound for the total weight of the stuffed goose, or 2 ½ hours for a 9 pound stuffed goose. The legs should move up and down freely, and the juices should run a pale yellow - do NOT overcook!
• Prepare the gravy while goose is roasting. In a large saucepan, brown the goose parts, onion and carrot in the fat. When they are nicely browned, add the stock and seasonings. Simmer, partially covered, for about 1 hour, skimming occasionally. Strain, degrease and pour into a warmed sauce-boat for serving.
• For the optional port wine sauce, combine the ingredients in a small saucepan. Just before serving the goose, slit open the breast and pour the sauce on top.
• Serve with potatoes roasted In goose fat with herbs, garlic, salt and pepper and all the garnishes and appropriate trimmings.

ROAST GOOSE WITH SAGE AND ONION STUFFING AND PORT WINE CHERRY SAUCE

Steps:

• Preheat oven to 425°F.
• Prepare stuffing and set aside. (See below.)
• Unwrap goose and remove giblets. Reserve neck to make bone broth with the goose carcass after you've finished eating your meal.
• Reserve the heart and the gizzard to include in the stuffing.
• Cooks Note: Sauté the liver in some butter and enjoy as a cook's treat!
• Remove wing tips, and reserve the tips with the neck to make bone broth with goose carcass after you've finished eating your meal.
• Remove the tail and reserve it with the neck and wing tips to make bone broth with carcass.
• Trim off any extra fat or skin from the goose. (See video.)
• Pierce the skin of the entire goose with the tines of a sharp fork. (See video.)
• Stuff the goose with all the stuffing, and place the goose, breast side up, on a rack in a roasting pan.
• Place the roasting pan into the oven and lower the oven temperature to 325°F.
• After 30 minutes, open the oven door, remove the roasting pan from the oven, and place the pan on a heatproof surface. Using a baster, remove the rendered goose fat from the bottom of the roasting pan. (See video.)
• Return the roasting pan to the oven and continue to roast the goose. Check the roasting pan every 30 minutes to remove rendered goose fat.
• A 9-10 pound stuffed goose will take approximately 3 1/2 hours to roast to an internal temperature of 170°F. (See the video where I discuss different internal temperatures based on how rare or how well done you want your goose meat to be.)
• If the goose browns too quickly, you can tent it with aluminum foil. Just remember to remove the foil at about the last 5 minutes of roasting time.
• Once the goose is finished roasting, remove the roasting pan to a heatproof surface and allow the goose to rest for at least 10 minutes.
• Remove the stuffing from the goose and place it in a serving dish.
• Carve the goose and serve it with Port Wine Cherry sauce on the side. (See recipe below.)
• Goose is best enjoyed when first cooked. However, you can store the leftovers well-wrapped in the refrigerator or freezer. If stored in the fridge, the goose will stay fresh for 3 days. If stored in the freezer, the goose will stay fresh for 2-3 months.
• Reheat the goose wrapped in aluminum foil at 325°F until warmed through. (If frozen, allow to thaw in the refrigerator before reheating.)
• Place stale bread cubes in a large bowl.
• Chop goose heart and gizzard into small pieces and add to melted butter. Stir well. Set aside.
• One at a time, add onions, ground sage, and then butter with giblets into the bowl with bread cubes. Mix well after each addition.
• Use this stuffing mixture to stuff the goose.
• Add butter, Port wine, and cherry jam or preserves to a small saucepan and bring up to a simmer on the stovetop, continuing to stir well. Once the mixture comes up to a simmer, turn the heat down to the lowest setting and allow the mixture to reduce by half. This process will take approximately 30 minutes. Once reduced, set aside and keep warm.
• Scrub the exterior of the potatoes and then cut each one in half.
• If you have an angled roasting rack, you can place the potatoes cut side down into the bottom of the roasting pan one hour before the goose has finished cooking. The potatoes will roast in the rendered goose fat.
• If you do not have an angled roasting rack or prefer not to roast your potatoes in the oven, take 1/4 cup of the goose fat and pour it into a large skillet set to medium-low heat on the stovetop.
• Once the goose fat has warmed, place the cut potatoes cut side down into the skillet until the skillet is full. You will need to do this in two batches if you are using 5 pounds of potatoes.
• Cover the skillet with a lid and allow the cut side of the potatoes to brown and each potato to cook through. Depending on the size of your potatoes, this process may take 15-20 minutes.
• Check the cut side of the potatoes periodically to make sure that they are not over-browning. If they begin to brown too quickly and are not cooked through, lower the heat setting from medium-low to low.
• The potatoes are done once a knife can pierce through them smoothly without any resistance.
• Repeat this process with the next batch of potatoes, adding an additional 1/4 cup of the rendered goose fat to the skillet.

ROASTED DUCK WITH SAGE & ONION STUFFING & APPLESAUCE

Steps:

• Preheat oven to 220°C.
• Stuffing:.
• Melt the butter in a saucepan. When the foaming subsides, add the chopped onion. Saute on a gentle heat for around 10 minutes. Cook until translucent, avoid browning.
• Take pan off heat and add all remaining ingredients.
• Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.
• Duck:.
• Cut neck off duckling, and put aside for future use in gravy (below).
• Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
• Cover the duck with melted butter, and season generously with salt and pepper.
• Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray.
• Add a little water to the bottom of the roasting tray to prevent burning.
• Place tray in oven. Cook at 220°C for 15 minutes.
• After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
• After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much.
• Note: While duck is cooking, make your gravy and apple sauce.
• If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
• At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time.
• Gravy:.
• Chop neck from (above) duckling into pieces with a meat cleaver.
• Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
• Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
• After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
• Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
• When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
• When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!).
• In a clean pan, bring the strained gravy to the boil, stirring occasionally.
• When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
• Season the gravy with salt and pepper according to your personal tastes.
• You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
• Apple Sauce:.
• In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
• Peel and core the apples. Roughly chop them.
• Place apples in saucepan with all other ingredients (except lemon juice).
• Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
• When cooking has finished, take off heat and add lemon juice. Stir.
• Serving:.
• Place gravy in a sauce boat.
• Place apple sauce in a bowl/boat.
• Carve the duck.
• Enjoy!
• This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.