Duck with Liver Stuffing

Rating: 3.2727 / 5.00 (11 Votes)

Total time: 45 min

Servings: 3.0 (servings)



Rinse the duck inside and out, dry thoroughly.

Grate the crust from the rolls and cut into slices.

Heat 125 ml of poultry stock, pour over the sliced buns.

Cut the liver into small pieces, finely dice the onion, heat the oil in a frying pan, sauté the onions on 2 or automatic heat 7 to 9 until light, add the liver and sauté briefly. Add the mixture to the rolls form, mix with egg and spices.

Season the inside of the duck with salt and pepper, fill the liver mixture into the duck, close the opening with roulade sticks and cotton thread. Do not stuff too tightly, as the stuffing will still expand during braising. Place duck, breast side down, on roasting rack with fat pan or in roasting pan. Add 4 to 5 tbsp water, roast.


190 to 210 °C , 2nd slide rack v. U.

160 to 180 °C , convection oven

90 to 100 min.

Turn duck to other side after 50 min, skim off fat, add 1/2 cup water. 10 min before end of cooking time, brush duck with salt water and roast on high heat (220 degrees – 240 degrees ) until crispy.

Degrease the roast stock, add the rest of the poultry stock and boil it loose. Bind the stock with sauce thickener or stirred flour. Season with soy sauce and a little orange juice or red wine.

Cut the duck into pieces and arrange on a warm serving dish.

Serve with:

Potato dumplings, red cabbage, stewed apples and cranberries.

135 min.

the hamburgisc

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