Roasted duckling w/apple cornbread dressing, turned red blis

Yield: 1 Servings

Measure Ingredient
1 \N DUCKLING; 3 lbs
10 ounces CORNBREAD DRESSING
6 \N RED BLISS POTATOES
10 \N Stalks ASPARGUS
6 ounces THYME JUS
1 \N Granny Smith apple small diced
1 \N Macintosh apple small diced
4 ounces Spanish onion small diced
4 ounces Pork sausage
6 ounces Yellow cornbread
4 ounces Apple juice
\N \N To taste salt and pepper
10 ounces Duck Stock
1 \N Bay leaf
5 \N Thyme sprigs
1 teaspoon Garlic and shallots
6 ounces White wine
\N \N Salt and pepper to taste
\N \N Dripping from duck
\N \N Cornstarch slurry to tighten

CORNBREAD DRESSING

THYME JUS

Complete title: ROASTED DUCKLING WITH APPLE CORNBREAD DRESSING, TURNED RED BLISS POTATOS, ASPARAGUS AND THYME JUS Duckling 3# Method: Split down middle (back bone) and place on sheet pan, season with salt and pepper and fresh chopped thyme. Roast at 425 F For 30-35 min.

Cornbread Dressing: Method: Saut sausage until cooked, toss with onions ,apples, juice, cornbread and salt and pepper Red Bliss Potatoes: Turn and reserve peelings, place in oven and Roast with Duckling until golden brown. Season with salt and pepper Asparagus: Trim off wood end and blanch slightly. Saut with whole butter and garlic, shallots, salt and pepper.

Thyme Jus: Method: White wine, thyme, bay leaf, garlic, shallots and reduce to a sec. Then add stock and reduce by half, add drippings from duck, skim fat and tighten.

Posted to TNT Recipes Digest by Joe & Linda Johnston <jl@...> on Apr 17, 1998

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