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Ginger-apple Stuffed Duck https://www.metro.ca/userfiles/image/recipes/canard-pommes-gingembre-1733.jpg PT15M PT2H30M PT2H45M
Preheat oven to 300°F (150°C). Remove giblets from duck's cavity. Cut onions and apples into chunks and mix with ginger, pepper, maple syrup and salt. Stuff cavity with mixture. Salt and pepper duck, place it on a rack in roaster and add duck bouillon or water. Roast uncovered for 2 1/2 hours. Duck should be basted regularly with cooking juices as it roasts. Add water if necessary to keep bouillon from drying up. Remove duck and strain fat from bouillon. Thicken gravy with cornstarch
3
5 lb (2 1/2 kg) brome lake duck 2 medium onions 3 mcintosh apples 4 Tbsp. (60 mL) grated fresh ginger 1 Tbsp. (15 mL) coarse black pepper 6 Tbsp. (90 mL) Maple syrup 1 Tbsp. (15 mL) Salt To taste Salt and pepper 4 cups (1 L) duck bouillon or water 1 Tbsp. (15 mL) cornstarch mixed with 2 Tbsp. (30 mL) cold water
Ginger-apple Stuffed Duck

Ginger-apple Stuffed Duck

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
3
servings
0:15
Preparation
2:30
COOKING
2:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 lb
    (2 1/2 kg)
    brome lake duck
  • 2
    medium onions
  • 3
    mcintosh apples
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    GALA APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE, EXTRA FANCY GRADE EXTRA LARGE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 2.18/kg

    GALA APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE, EXTRA FANCY GRADE EXTRA LARGE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 2.18/kg

    $0.99 /lb

  • 4 Tbsp.
    (60 mL)
    grated fresh ginger
  • 1 Tbsp.
    (15 mL)
    coarse black pepper
  • 6 Tbsp.
    (90 mL)
    Maple syrup
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    SAVE $2.50
    SHADY MAPLE FARMS OR CITADELLE MAPLE SYRUP

    SHADY MAPLE FARMS OR CITADELLE MAPLE SYRUP

    $8.99 ea.

    375 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Salt
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES


  • To taste Salt and pepper
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

  • 4 cups
    (1 L)
    duck bouillon or water
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    SAVE $1.40
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    $1.29 ea.

    480 - 900 ml SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    cornstarch mixed with 2 Tbsp. (30 mL) cold water
Imprimer ma sélection

Preparation

Preheat oven to 300°F (150°C).

Remove giblets from duck's cavity.

Cut onions and apples into chunks and mix with ginger, pepper, maple syrup and salt. Stuff cavity with mixture.

Salt and pepper duck, place it on a rack in roaster and add duck bouillon or water.

Roast uncovered for 2 1/2 hours.

Duck should be basted regularly with cooking juices as it roasts. Add water if necessary to keep bouillon from drying up.

Remove duck and strain fat from bouillon. Thicken gravy with cornstarch

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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