Main Course

Rhubarb-stuffed duck

Name: Rhubarb-stuffed duck
Prep time: 30 min
Total time: 30 min
Yield: 6 portions
Cuisine: Française
Ingredients: 1 large duck or game bird (chapon, goose, or even a well-fattened chicken), preferably with the head; 700 g of rhubarb (preferably Cherry or Canada Red, avoid Victoria which is green); 150 g of brown sugar; 2 large shallots; A bunch of cilantro; Cayenne pepper; Coarse Guérande sea salt

For a special occasion, prepare this stuffed duck. Your guests will adore it!

Guillaume | 22/05/2017 67 vues

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30 min

Prep time

Servings

Intermediate

Difficulty

30 min

Total time

Ingredients

1 large duck or game bird (chapon, goose, or even a well-fattened chicken), preferably with the head
700 g of rhubarb (preferably Cherry or Canada Red, avoid Victoria which is green)
150 g of brown sugar
2 large shallots
A bunch of cilantro
Cayenne pepper
Coarse Guérande sea salt

Instructions

1

7) for 1 hour and 30 minutes to 3 hours, depending on the size of the meat.
2

Important: degrease 1 to 2 times with a tablespoon, depending on the poultry.
3

Service: the poultry should be well browned. Take it out of the oven, remove the stuffing, place it on a serving dish (it must rest for at least 5 minutes before being served).
4

Coarsely chop the remaining cilantro.
5

Empty all the fat from the frying pan, place it on high heat (or a maximum power grill), and add half a glass of water or beer. Use a wooden spatula to scrape.
6

Once the juices have released, add the rest of the stuffing and mix quickly. Remove from heat.
7

Arrange the plates by placing a piece of Duck in the center with the mixed stuffing with fresh cilantro.