Saturday, December 16, 2006

After lunch - the day of the duck

Preparing the stuffing


A stuffing made from apple, onion, bacon and sage is absolutely perfect served with poultry. The same combination of tastes is perfect even for pork. This time I used a rather hot variety of chorizo - chorizo fort, produced by César Moroni and bought at Monoprix in Marseille.

I used Grevens Cider from Hansa Breweries in Bergen, but any apple cider will do. Grevens Cider is a quite sweet apple cider. If you use a similar cider, I do recommend to increase the amount of salt a little. But beware - the salt content in the different chorizos or types of bacon may vary, so do add salt at the end of the process, so it will not be oversalted.

1 1/2 oz / 45 gr butter
1 large / 2 small apples, diced
1 regular sized onion, diced
1 1/2 oz / 50 grs chorizo sausage, diced
4-5 leaves of sage or dry sage
2 oz / 60 gr croutons
3 fluid oz / 1 dl applecider
Salt and pepper

Allow to cool. Stuff the duck. Close with wooden toothpicks or string. And now the duck is in the oven and will roast for four hours.

Quack, quack!!

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