Roast Duck With Liver And Tarragon Stuffing
|Duckling||5 Pound, thawed (1 Piece)|
|Dried tarragon||1 Teaspoon|
|Tarragon leaves||2 Teaspoon|
|Canned liver paste||4 Ounce (1 Small Can)|
|Dry white wine/Light cream||1⁄2 Cup (8 tbs)|
|Dry bread cubes||3 Cup (48 tbs)|
|Salt drippings||1 (From Duck)|
|Stock||1 Cup (16 tbs) (Made From Cooking Duck Neck)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Seedless grapes||1 Cup (16 tbs)|
First prepare the following stuffing: Cook the duck liver and chicken livers in butter or margarine for 6 or 7 minutes; coarsely chop.
Mix tarragon with liver paste or pate de foie gras and the 1/2 cup dry white wine or light cream.
Combine with the chopped livers and stir in dry bread cubes.
Season with salt to taste, and if the dressing seems dry, add more wine or cream.
Stuff duck, close with needle and thread or with dressing nails, and lace opening with twine.
Trussing is not necessary.
Place breast side up on a rack in a shallow pan and roast in a moderately slow (325°) oven for 2 to 2 1/2 hours, or until a meat thermometer reads 165° when inserted in the middle of the stuffing.
For a crispy, brown skin, place the duck under the broiler for about 10 minutes before serving.
Remove to a warm platter and cover with foil.
Save drippings in pan.
If a sauce is desired, spoon off fat from the drippings.
To the drippings add flour and cook, stirring, until smooth.
Add the stock and the 1/2 cup dry white wine.
Cook until smooth, salt to aste, and add seedless grapes.