Stuffed Leg of Duck with Red Wine Sauce
| Yield: | 2 Servings |
| Categories: | Poultry |
| SAUCE AND ASSEMBLY | ||
| 1 | Duck, whole, (4 to 5 lbs) | |
| DIVIDER | -- OR | |
| 2 | Duck, legs | |
| 6 | tb | Oil, olive |
| 1 | md | Onion |
| 1 | lg | Carrot |
| 1 | md | Tomato |
| 1 | pn | Thyme |
| 1 | Bay leaf | |
| 6 | Peppercorns, black | |
| 14 | oz | Wine, red (Volnay) |
| 1 | c | Stock, duck, OR |
| 1 | c | Stock, veal |
| 1 | lb | Turnips, white |
| 2 | oz | Butter |
| 3 | oz | Caul fat |
| STUFFING | ||
| 2 | oz | Pork |
| 2 | oz | Bacon |
| 1 | oz | Liver, chicken |
| 1 | md | Shallot, chopped |
| 1 | oz | Butter |
| 1 | lg | Egg yolk |
| 1 | Truffle | |
| 2 | tb | Cream, heavy - varies with |
| DIVIDER | -- the amount of fat in | |
| DIVIDER | -- the pork | |
| Salt | ||
| Pepper |
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