Duck Bigarade

Duck Duck Duck

Duck Gallantine stuffed with mushrooms, apricots & wild rice

Ingredients:

• Fresh, whole duck
• 1/4 cup long grain brown rice
• 1/4 cup wild rice
• 1/2 cup of fry apricots
• 2 cups of amaretto liqueur (or brandy will do if you can't get the amaretto)
• 1 cup of orange juice
• 1 large red onion
• 1 large tsp of better than bouillon
• 1/4 lb of mushrooms
• 1.5 tsp mustard
• 1 tsp fresh or dry thyme
• 1 tsp fresh or dry oregano
• 1 tsp dry parsley
• 1 tsp dry tarragon
• 1/2 - 1 tsp salt
• 12' of chefs twine

Steps:

1. Debone duck - See Jack Pepin's masterful instruction here: https://youtu.be/nfY0lrdXar8
2. Marinate the dry apricots overnight in 1 cup of amaretto
3. Marinate the duck overnight in 1 cup of amaretto liqueur and 1 cup of orange juice
4. Cook the rice with the better than bouillon and water (per the packet's instructions)
5. Preheat the oven to 390F
6. Chop the onion and mushrooms
7. Sautee the onion and mushrooms until onions are transparent and tender
8. Combine cooked rice with the herbs, mustard, salt, onion and mushrooms
9. Add the soaked apricots and the amaretto they were soaked in.
10. Stir until mixed completely
11. Stuff the duck with the mixture
12. Then per Jack Pepin's instructions, truss the duck with about 10' - 12' of chef's twine.
13. Put the trussed duck into a roasting pan
14. Place in the oven for 50 - 60 minutes or until the meat is about 165F (interior stuffing may be as low as 130F but that's fine)
15. Remove from the oven and allow to rest for 15 - 20 mins, before serving.
16. I modified the stuffing in this one to include a whole deboned peking duck in addition to the rice and mushrooms, apricots and onions.