Muscovy Duck with Semolina Cakes
Ingredients
- Ingredients
- 1 Muscovy duck (about 1.6 kg or 3.5 pounds)
- 500 grams Fruit cereal
- 1 Savoy cabbage (about 800 grams or 1.8 pounds)
- 2 eggs
- 2 egg whites
- 2 White rolls
- 1 bunch Soup vegetables
- 1 onion
- 1 jar chicken stock
- ¼ l Red wine
- ¼ l milk
- 90 grams Semolina flour
- 2 Tbsps clarified butter
- 30 grams cold butter
- 1 parsley
- salt
- white peppers
- grated Nutmeg
Preparation steps
Rinse duck inside and out. Remove liver and set aside, pat duck dry. Season inside of duck with salt and pepper.
Combine fruit cereal, 2 eggs, diced bread, 1 tablespoon brown sugar and 2 tablespoons butter. Mince liver and stir into mixture. Season with salt and pepper. Stuff duck with liver mixture and secure with kitchen twine. Melt remaining butter in a pan and sear duck on both sides. Place duck on the lowest rack in an oven preheated to 200°C (approximately 400°F) for 90 minutes. Flip duck after 1 hour and pierce skin with a fork. Add greens, quartered onion stock and red wine to pan.
Rinse cabbage, cut into quarters and blanch in boiling salted water. Rinse cabbage under cold water and add to duck when 15 minutes of cooking time remains.
Remove pan from oven. Remove duck and cabbage from pan. Thicken pan juices with butter and season with pepper and salt.
Boil milk, season with pepper and salt, add semolina and briefly boil. Beat 2 egg whites until stiff, add chopped parsley and fold into semolina. Pour into 4-6 buttered ramekins and bake in an oven preheated to 220°C (approximately 425°F) for 20 minutes. Cover with parchment paper after 10 minutes of baking time. Remove ramekins from oven, let cool, release from ramekins and cut in half horizontally. Heat butter in a pan and brown semolina cakes on both sides.
Carve duck and remove filling. Plate duck, filling, cabbage and semolina cakes. Serve drizzled with pan juices.
