Christmas Duck with Mushrooms and Nuts
Description
The dish is prepared without unnecessary complications. Duck stuffed with a mixture of minced meat, mushrooms, and nuts, then baked in the oven, turns out juicy, tender, and with a delicious crispy crust. This dish is quite filling and looks impressive on a festive table. I'm sure your guests will be delighted. Merry Christmas! The dish is ready to serve.
Instructions
- 1
Step 1
Wash the eviscerated and singed duck under cold water, then dry it with paper towels. Mix together salt, freshly ground black pepper, rosemary, and sage. Rub the mixture all over the outside and inside of the duck.
- 2
Step 2
Prepare the remaining ingredients. Wash the mushrooms and dry them.
- 3
Step 3
In a bowl, combine the ground beef, egg, chopped nuts, breadcrumbs, finely chopped mushrooms, salt, and pepper to taste. Mix until uniform.
- 4
Step 4
Stuff the duck with the filling and sew the skin closed with kitchen twine. Place the duck on a baking tray, breast side down, and put it in a preheated oven at 220°C for 20 minutes. Then reduce the temperature to 200°C and continue roasting for another 20 minutes.
- 5
Step 5
Turn the duck breast-side up, reduce the temperature to 180°C, and roast for 50–60 minutes. Remember to periodically baste the duck with the rendered fat.
- 6
Step 6
Check the doneness of the bird with a skewer. Pierce it in the thickest part; the juice that comes out should be clear, not pink. Turn off the oven and leave the duck in the oven with the door closed for another 15 minutes.