Walnut Stuffing for Roast Duck 60g walnuts chopped not too finely 25g duck dripping (saved from last time) or butter and bacon (see below) 1 medium onion finely chopped 60g pork & veal mince (you can use sausage meat instead) 70g stale white breadcrumbs 2 ½g dried mixed herbs (but vary this quantity to your personal taste) 1 medium granny smith apple, cored, peeled & finely chopped 1 large egg lightly beaten salt & seasoned pepper to taste Saute the onions in the duck dripping. If you do not have duck dripping use butter (15g) and add one rasher of finely chopped rindless bacon in addition to the onion. Saute slowly over low heat until the chopped onions are transparent. Do not brown the onions. I find it is a good idea to mix the salt (about ½ a teaspoon) and the seasoned pepper (about ¼ teaspoon) with the egg, then beat the mixture lightly with a whisk or fork and combine it with all the other ingredients in a large bowl. It does not hurt to use two small eggs but if you do, add another 10g or so of breadcrumbs. It is best to mix all the ingredients by hand or by using two wooden spoons. You will find this mixture is enough for a large (2 ½ kg) duck and even then there is usually some over. The mixture goes well as a stuffing for tomatoes, particularly if you add a bit more minced meat or finely chopped bacon. The uncooked stuffing mixture can be frozen, but do not compact it before freezing. You can (perhaps should) add a few chopped prunes or raisins to the mixture (if the walnuts are not freshly shelled) but if you have used freshly shelled walnuts then I think the resulting excellent stuffing looses some of the delicate walnut flavour that makes this stuffing special. You can also add one or two tablespoons of finely chopped fresh parsley to the mixture. This enhances, rather than diminishes, the walnut flavour. wellwood.au
Posted on: Tue, 15 Oct 2013 18:57:38 +0000
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