from Rose Murray’s Canadian Christmas Cooking
Browning the duck before stuffing it eliminates the grease in the dressing.
Ingredients
Duck:
5 lb (2.2 kg) duck
Salt and freshly ground black pepper to taste
½ cup (125 mL) chicken stock
½ cup (125 mL) dry white wine
Apricot-Rice Dressing:
¼ cup (60 mL) butter
¼ cup (60 mL) chopped onion
¼ cup (60 mL) chopped celery
²⁄ ³ cup (150 mL) brown rice
½ cup (125 mL) sliced mushrooms
½ tsp (2 mL) crumbled dried savory
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1½ cups (375 mL) chicken stock (approx.)
1 cup (250 mL) diced dried apricots
¼ cup (60 mL) chopped pecans
Pan Gravy:
2 Tbsp (30 mL) cold water
2 tsp (10 mL) cornstarch
Garnish:
Canned apricots, drained and sliced
Watercress
Directions
Preheat the oven to 450°F (230°C).
Wipe the duck and dry thoroughly inside and out. Rub the skin with salt and pepper, then place on a rack in a shallow roasting pan. Using a needle, prick the skin all over to allow the fat to escape. Roast, uncovered, for 30 minutes or until the skin is well browned.
Transfer to a large ovenproof casserole and set aside. Discard the fat from the roasting pan, keeping any browned bits in the pan. Reduce the oven temperature to 325°F (160°C).
To make the dressing, melt the butter in a large skillet. Add the onion and celery and sauté until the onion is translucent. Add the brown rice, mushrooms and seasonings and cook over low heat, stirring occasionally, until the rice starts to brown.
Add enough stock to just cover the rice and stir in the apricots. Cover and simmer for 35 to 40 minutes or until the stock has been absorbed. Add the pecans and cool.
Stuff the browned duck loosely with the dressing, then truss and tie securely. Return the duck to the casserole.
Add the chicken stock and wine to the reserved roasting pan. Bring to a boil, scraping up all the browned bits and pour the mixture over the duck. Cover the casserole and roast for 1½ hours or until a meat thermometer inserted in the thickest part of the thigh registers 180°F (82°C). Transfer the duck to a hot platter, cover loosely and keep warm.
To make the pan gravy, skim off the excess fat from the casserole. In a small bowl, stir together the cold water and cornstarch until smooth, then stir gradually into the pan drippings. Simmer, stirring often, for 5 minutes.
Serve the duck hot with the pan gravy and dressing garnished with apricots and watercress.
Makes 4 servings
Nada’s Tips & Tricks: Duck has dark meat and has a thick layer of fatty skin. Instead of browning the skin in the oven, score the fat and render it in a frying pan. You’ll still get enough drippings for the gravy when the duck is roasting. Use the duck fat instead of bacon fat for other uses like roasting vegetables. You can swap out the apricots if you prefer other fruit…peaches, apples and cranberries work great.
Recipe and cover reprinted with permission from Rose Murray’s Canadian Christmas Cooking by Rose Murray, published by Whitecap Books, © 1979,2013. Cover design by Andrew Bagatella and Michele Furbacher. https://www.whitecap.ca/Detail/1770501924
