Jamie Oliver's Stuffed Duck with Gravy

Votes: 2

Time: 3 hours.
Complexity: easily
Servings: 4

This duck recipe involves stuffing it with a savory mixture of chopped ginger, rhubarb, sage, and garlic and roasting it for nearly three hours in a low oven until the fat has rendered and the skin is thin, golden brown, and crispy. The meat, meanwhile, is infused with the spicy flavors of the stuffing, resulting in a juicy, melt-in-your-mouth filling. The stuffing is then removed from the duck's cavity and simmered in red wine to create a delicious sauce. When serving, drizzle with the spicy ginger sauce and sprinkle with toasted ginger, rhubarb, and sage.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 Aylesbury ducks (1.5 kg each), can be replaced with Peking ducks
255 g fresh ginger
2 long stalks of rhubarb
2 handfuls of fresh sage
1 head of garlic, cloves separated and cut in half
2 red onions, coarsely chopped
2 glasses of Marsala or Vin Santo
1 cup (285 ml) vegetable, chicken, or duck broth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: duck breast, duck legs, duck, rhubarb, ginger root, sage

Cooking the dish according to the recipe:

Preheat oven to 180°C.
Generously salt the outside of the ducks, as well as the cavities. Don't forget to set aside the trimmed fat and giblets for gravy.

Coarsely grate half the ginger and rhubarb. Mix in a bowl with half the sage, all the garlic, and onion. Fill the duck cavities with the mixture, leaving a little air space.
Place the ducks in a roasting pan on top of the chopped giblets and roast in the oven for an hour. Then reduce the temperature to 150°C (300°F) and roast for another 1.5 hours until the skin is crisp and the meat is tender. The ducks are ready when the skin is crisp and the leg bones are easily removed.
During baking, you'll need to drain the fat, perhaps up to three times, into a bowl. This will ensure you'll end up with clear fat that you can save for later use.
After roasting, let the ducks rest on a warm plate while you prepare the sauce. Drain any remaining fat from the roasting pan.
Remove all the stuffing and juices from the ducks, place them in a roasting pan and heat over low heat.
Add the Marsala and scrape the bottom of the pan to remove any browned bits. Reduce the sauce. Add the stock and reduce until it reaches the desired consistency and is flavorful.

Strain the sauce through a coarse sieve.
Use a knife to cut the duck breasts off and separate the thighs by hand. Arrange the breasts and thighs on a large plate.
Finely chop the remaining ginger and fry it in a small amount of hot oil (or duck fat) in a nonstick frying pan. When the ginger begins to darken, add the remaining finely chopped rhubarb and the remaining sage. Fry until crisp. Sprinkle the topping over the duck and drizzle with the sauce.