Molly's Stuffed Muscovy Duck

Featured by Chappellet Winery in the Gold Wine Club.
Molly's Stuffed Muscovy Duck

Description

Tender and flavorful, this stuffed duck would pair wonderfully with a complex Cabernet Sauvignon.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 90 Minutes

Ingredients


• 1 Muscovy Duck (5-6lbs.)

Marinade:
• 1 tablespoon Napa Valley Herbs-Dip Blend (A dried combination of sweet basil, chervil, thyme, and marjoram)
• 1/4 cup soy sauce
• 1/4 cup grated ginger
• 1 tablespoon sesame oil
• pepper to taste

Stuffing:
• 2 tablespoons canola oil
• 1/2 medium golden onion, chopped
• 2 shiitake mushrooms, cut in chunks
• 4 brown mushrooms, cut in chunks
• 2 stalks of celery, chopped
• 1/3 cup ea.: quinoa, brown rice & white rice
• 1/3 cup vegetable or chicken broth
• 1/2 cup chopped dried apricots
• kosher salt and freshly ground pepper to taste

Instructions

Rinse duck and pat dry. In a large, zip-top plastic bag, combine marinade ingredients with duck. Spoon some marinade into cavity and refrigerate for a few hours or overnight, turning occasionally.

In a non-stick pan, sauté onion in hot oil until golden. Add mushrooms and cook until they begin to brown. Stir in celery and shallots and cook for another minute or two. Add quinoa and brown rice and stir well to coat mixture. Lower heat, add stock, cover and cook for 5 minutes. Next, stir in white rice and simmer for another 5 minutes. Add apricots and season with salt and pepper. Remove from heat and let cool slightly before stuffing marinated duck.

Preheat oven to 425º. Remove duck from plastic bag, adding 1-1 1/2 tablespoons of the marinade to stuffing mixture. Fill cavity loosely. Place on rack in backing dish. After 10 minutes in oven, turn down to 375º. Total baking time is approximately 1-1 1/2 hours, depending on size of bird.

Note: For the first 40 minutes, the bird may be baked in one of two ways: either bake breast down uncovered, then turn breast up for rest of cooking; or place breast up and cover loosely with foil tent for first 40 minutes.

Allow duck to stand 15 minutes before carving. Serve sliced duck with stuffing, green beans and carrots with sesame seeds.



Recommended Pairings