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  • Roasted Duckling With Apple Cornbread Dressing, Turned Red Blis

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    Roasted Duckling With Apple Cornbread Dressing, Turned Red Blis
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x DUCKLING, 3 lbs
    • 10 ounce CORNBREAD DRESSING
    • 6 x RED BLISS POTATOES
    • 10 stalk ASPARGUS
    • 6 ounce THYME JUS
    • 1 x Granny Smith apple small diced
    • 1 x Macintosh apple small diced
    • 4 ounce Spanish onion small diced
    • 4 ounce Pork sausage
    • 6 ounce Yellow cornbread
    • 4 ounce Apple juice
    •     To taste salt and pepper
    • 10 ounce Duck Stock
    • 1 x Bay leaf
    • 5 x Thyme sprigs
    • 1 tsp Garlic and shallots
    • 6 ounce White wine
    •     Salt and pepper to taste
    •     Dripping from duck
    •     Cornstarch slurry to tighten

    Directions

    1. Complete title: ROASTED DUCKLING WITH APPLE CORNBREAD DRESSING, TURNED RED BLISS POTATOS, ASPARAGUS AND THYME JUS
    2. Duckling 3# Method: Split down middle (back bone) and place on sheet pan, season with salt and pepper and fresh minced thyme. Roast at 425 F For 30-35 minutes.
    3. Cornbread Dressing: Method: Saut sausage till cooked, toss with onions ,apples, juice, cornbread and salt and pepper
    4. Red Bliss Potatoes: Turn and reserve peelings, place in oven and Roast with Duckling till golden. Season with salt and pepper
    5. Asparagus: Trim off wood end and blanch slightly. Saut with whole butter and garlic, shallots, salt and pepper.
    6. Thyme Jus: Method: White wine, thyme, bay leaf, garlic, shallots and reduce to a sec. Then add in stock and reduce by half, add in drippings from duck, skim fat and tighten.

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