Bird, Fire, Vegetables, Garlic, Meat, Pork, Mushrooms, Veal, Brussels sprouts, Sauce

Stuffed duck with Perigo sauce and fried vegetables

This duck stuffed with minced meat will become a real "nail" of any holiday table. And the Perigot sauce, with which it must be served, will give the duck a bright mushroom flavor and aroma.

Ingredients

  • 300 g minced veal
  • 300 g minced pork
  • 3 eggs
  • 4 bulbs
  • ground leaves of 2-3 sprigs of dried thyme
  • 300 g Brussels sprouts
  • vegetable oil
  • duck weighing 1.5 kg (without bones)
  • 200 g white mushrooms
  • butter - 50 g
  • 250 ml beef broth
  • 50 ml dry red wine

Cooking

Step 1

Combine veal and pork mince, eggs, 1 finely chopped onion and thyme. Coarsely chop the remaining onion and cabbage.

Step 2

Stuff the duck with the prepared minced meat, put it in a heat-resistant form, season, pour over with oil and bake for 1 hour at 175˚С. 40 minutes before the end, put the vegetables on a tray around the duck.

Step 3

For the sauce, chop the mushrooms and fry with butter.

Step 4

Bring the broth to a boil. Pour the broth into the pan with the mushrooms, then simmer on a weak sauce for 10 minutes, stirring all the time. Season. Pour in the wine and simmer for 3-4 minutes.

Step 5

Take the duck out of the oven, let it rest, cut into pieces. Serve with sauce.

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