Description
This is an old Scottish recipe for roast duck stuffed with traditional stuffing Scarli, with a sauce of gooseberry, recipe from lady Clark of Tillydrone (1860 ). The filling consists of Scarli dried in the oven rolled oats mixed with butter, onions, herbs and whiskey (whiskey is a festive version of the recipe, in ordinary days of whiskey you can substitute regular broth).
Ingredients
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Duck
2 kg
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Juice
1 piece
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Vegetable oil
2 Tbsp
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Oat flakes
125 g
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Butter
3 Tbsp
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Onion
1 piece
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Greens
2 tsp
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Whiskey
2 Tbsp
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Spinach
300 ml
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Dry white wine
150 ml
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Gooseberry
225 g
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Sugar
50 g
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Salt
-
Black pepper
Cooking
Dry the duck inside and out, sprinkle with lemon juice, salt and pepper.
Oatmeal dried in the oven heated to 150-160 °C, 10-15 minutes.
Mix all the ingredients for scarle (stuffing).
Stuff the duck scarli.
To seal thoroughly all openings of the "skewers" (toothpicks). Covered the fat duck place in the baking dish. Bake in heated 200 °C oven based 20-25 minutes 1/2 kg duck (approx 1 hour 30 minutes 1 hour 40 minutes), from time to time pouring juice that collects at the bottom of the form. After about 50 minutes of baking with a fork, lightly prick the duck breast.
The spinach cook for 15 minutes in 150 ml of water. Strain the broth, previously well wrung out spinach. Received spinach juice mixed with wine, gooseberries, sugar and butter. Cook until until the gooseberries are soft. Blend all in a blender. Add sugar to taste.
To get a duck from the oven and place them on a dish.
Cut the duck into 4 pieces (along with stuffing).
Serve with a sauce of gooseberries.
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