Peking duck with stuffing

Instructions

1. 1

   Flamb and par the duck.

2. 2

   Reserve its liver.

3. 3

   Peel the apples, cut them into thick slices.

4. 4

   Peel the onions.

5. 5

   Blend together the duck liver, rice, onions, herbs, cloves, spices, and whole egg.

6. 6

   Stuff the duck with this mixture, adding apple quarters as you go.

7. 7

   Sew up the openings and place the duck on a dish fitted with a rack.

8. 8

   Pour some water at the bottom of the dish.

9. 9

   Prepare the glaze: dissolve honey in vinegar and broth.

10. 10

    Salt lightly and Cayenne pepper to taste.

11. 11

    Brush the duck with this mixture, then bake it in an oven set to low heat for about two hours (for a 3kg duck, allow 1h45 of cooking at room temperature and thermostat at 180°C).

12. 12

    Monitor the cooking and every fifteen minutes, brush the duck with the honey mixture using a pastry brush.

13. 13

    Also turn it over from time to time so that it browns on all sides.

14. 14

    Remove the duck from the oven, cut into small pieces.

15. 15

    Pour its cooking juices into a small saucepan with the Hol-sen sauce and heat for three minutes on low flame, stirring two or three times.

16. 16

    Serve this sauce separately.