This is a print preview of "Roasted Duckling With Apple Cornbread Dressing, Turned Red Blis" recipe.

Roasted Duckling With Apple Cornbread Dressing, Turned Red Blis Recipe
by Global Cookbook

Roasted Duckling With Apple Cornbread Dressing, Turned Red Blis
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  Servings: 1

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.