30 January, 2012
Stuffed Duck Galantine With Balsamic Plum Sauce
When I was at the Asian grocer the other day, I picked up a whole duck, with its head still attached, for a reasonable price. I always intended to prepare it for Sunday dinner, but it wasn’t until today that I decided how to prepare it. I had always wanted to learn how to debone a duck, so I set out to do a search on YouTube. Out of the various videos I watched, only the one by Pepin looked fairly easy. Of course, he was doing it with a chicken, but he said the technique could be applied to any bird. Because of my inexperience and the fact that ducks have more connective tissue than a chicken, I had to use my knife a bit more than Pepin, but in about 30 minutes, I had a nicely deboned duck.
While I was working on the duck, I was cooking my brown & wild rice. Once it was done, I mixed it with sauteed, chopped onion, rubbed sage, pecan bits, and salt & pepper. I first stuffed the leg cavities of the duck, then spread a layer of the rice mixture evenly on the spread-out, inside of the duck. Using Pepin’s technique with twine, I rolled up the duck and made my galantine.
I roasted the duck for 1.5 hours at 375°. While it was resting, I prepared the balsamic plum sauce.
I highly recommend that you watch Pepin’s video on how to debone a duck before attempting this recipe.
The duck tasted fabulous, especially with the plum sauce!
- 1 (6 lb) duck ( approx)
- garlic powder
- black pepper
- 4 cups cooked brown & wild rice
- 1 small chopped onions
- 1 tbsp. rubbed sage (or chop up 2 tbsp. of fresh sage leaves)
- 1 tbsp. olive oil
- 3/4 cup chopped pecans
- 1 teaspoon salt
- 1 can plums, drained
- 2 cups red wine
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- Preheat oven to 375ºF.
- Debone duck and lay out flat. Sprinkle the inside with salt and pepper.
- To prepare the stuffing: Sauté onion in olive oil until onion is transparent.
- Remove from heat.
- In a large bowl Add salt, pepper,rice, sage and pecans.
- Taste and adjust seasoning to your taste.
- Stuff the duck’s legs with the prepared rice stuffing, then spread an even layer on the inside of the duck.
- Roll duck and wrap with cooking twine to make the galantine.
- Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt, garlic powder, and pepper.
- Roast at 375ºF for about 1 1/2 hours, basting every 30 minutes.
- 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 plum sauce: In a medium size saucepan, combine the can of plums (you can cut the plums in quarters), honey, wine, and Balsamic vinegar.
- Heat over medium flame until the mixture is reduced by half.
- Transfer to a serving bowl with a ladle.
Place the bowl on table beside the carved Duck and everyone can spoon as much sauce as they like on their portion of duck.