About this recipe:If there is a reason to celebrate, I usually make duck. This duck should be marinated for at least 12 hours before frying. We serve broccoli and duchess potatoes with it. The stuffing can also be used for other poultry.
For the marinade
1 carrot, peeled and cut roughly
1 parsley root, peeled and cut roughly
1 onion, peeled and cut roughly
500ml white wine
1 sprig rosemary
2 bay leaves
1 teaspoon white peppercorns
1 duck, cleaned and ready to cook
For the stuffing
250g pre-roasted chestnuts, finely chopped
2 slices of toast, diced
1 apple, cut into small pieces
dried tarragon to taste
salt and pepper to taste
1-2 tablespoons rapeseed oil
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Make the marinade the day before: mix the parsley root, carrot, onion and spices in a bowl and drizzle with white wine. Stir everything to combine. Place the duck in another bowl and the marinade over it. Cover with foil and and allow to marinade in the fridge for at least 12 hours.
For the stuffing: Mix the chestnuts, toast, apple pieces and egg, and season with salt, pepper and dried tarragon.
Preheat the oven to 220 C / Gas 7. Remove the duck from the marinade and pour the marinade through a sieve. Dry the duck inside and out with kitchen paper and rub with salt and pepper. Fill in the duck with the stuffing and close the cavity with skewers. Pour the rapeseed oil into a roasting dish, place the duck in it, breast up, and roast in the preheated oven for 20 minutes until golden-brown.
Heat the marinade in a pan and pour into the duck's roasting dish and then place a lid over the roasting dish (or cover with aluminium foil). Reduce the oven temperature to 180 C / Gas 4 and bake the duck for about 90 minutes. Then remove the duck from the dish and place on a baking tray. Grill it for a few minutes at a high temperature to make the skin is golden-brown. Remove from the oven, cover the duck with aluminium foil and keep warm.
Sieve the stock to remove any burnt bits and then skim off the fat. Heat the stock over high heat until 1/3 remains and season with salt and pepper. Carve the duck and serve with the gravy.