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.