Pecking Ducks

Duck with Orange Hazelnut Stuffing🍗🍗🍗

-Duck with Orange Hazelnut Stuffing is a delightful and flavorful dish that combines succulent duck meat with a sweet and nutty stuffing.

Ingredients:

2 domestic ducklings (4 to 5 pounds each)
2 teaspoons salt
1 teaspoon grated orange zest
1/2 teaspoon seasoned salt

stuffing:

4 cups coarse soft bread crumbs
2 cups chopped peeled tart apples
2 cups chopped toasted hazelnuts
1 cup chopped celery
1/2 cup chopped onion
1/2 cup orange juice
2 large eggs, beaten
1/4 cup butter, melted
2 to 3 tablespoons lemon juice
2 teaspoons grated orange zest
1-1/2 teaspoons grated lemon zest
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg

gravy:

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/3 cup orange marmalade

Directions:

-Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine.

-Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning.

-For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.

The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

Peking duck is typically cooked by sewing the duck together during cooking to allow it inflate. Peking duck is typically a delicacy dish or one used for rare occasions and celebrations.

Peking duck has been served in China for centuries. (Beijing, which is the capital of China, was once called Peking.) The duck is roasted, sliced thinly, and topped with crispy skin.

Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven.

The Peking duck was once relegated to only emperors in the Forbidden City and it is said that chefs invented the dish during the Yuan Dynasty in the 12th century.

Peking duck food

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