Duck stuffed with sausage
Instructions
Saute with a little less than half the butter and a little oil the duck liver cut into small pieces, add the mushrooms soaked and squeezed, moisten with a little broth and cook on open flame for a few minutes.
Add salt, pepper, remove from heat and add chopped sausages, the bun soaked in milk and wrung out, parmesan, egg and chopped truffle lamellas.
Stir, season with salt, and fill with the mixture in the belly of the duck; cucirne opening and tie it so that the wings and thighs to move the body.
Saute duck, a high flame, with the remaining butter, a little oil and Rosemary, add salt, pepper and continue to cook in hot oven, adding, halfway through the cooking, wine.
Brown before putting the meat in the pan to heat a little olive oil so that it creates a crust that does not allow juices to escape, by doing so you get a soft meat baking Bring the oven to high temperature before you enter the meat.
Add a small bowl with a little water to prevent the food from drying out too much.
Ingredients and dosing for 6 persons
- 1 boneless duck of 1500 g
- 100 g of butter
- 1 truffles
- 20 g of dried mushrooms
- 2 tablespoons of grated parmesan cheese
- 2 sausages
- 1 stale sandwich
- 1 egg
- 1 sprig of rosemary
- 1 glass of broth
- 1 glass of milk
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper