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🍽️ Crispy Muscovy Duck with Fig Stuffing and Celery Cream

642 kcal · 30 min · 4 servings

Ingredients

• 1 tsp clove buds
• 1 tsp allspice berries
• cinnamon
• 1 tsp coriander seeds
• 1 pinch mace
• anise seeds
• 3 bay leaves
• peel and juice of one untreated orange
• 2.5 kg guinea fowl (1 guinea fowl)
• 200 ml dry red wine
• 400 g carrots
• 4 onions
• 4 fresh figs
• 2 tbsp (20 g) butter
• iodized salt
• black pepper from the mill
• flat-leaf parsley
• 1 kg celeriac
• 100 g whipping cream
• nutmeg

Instructions

1. 1. Grind the spices very finely in a mortar or blender.
2. 2. Fold the grated orange peel into the spice mixture.
3. 3. Rinse the duck thoroughly.
4. 4. Remove excess fat from the inside of the duck.
5. 5. Rub the meat inside and out with the spice mixture.
6. 6. Soak a piece of cheesecloth in red wine.
7. 7. Wrap the duck in the soaked cloth.
8. 8. Place the wrapped duck into a freezer bag.
9. 9. Marinate the duck in the refrigerator for about 2 days.
10. 10. Peel the carrots.
11. 11. Cut the carrots into small pieces.
12. 12. Peel the onions.
13. 13. Slice the onions into rings.
14. 14. Cut the figs into eighths.
15. 15. Heat one tablespoon of butter in a pan.
16. 16. Sauté the carrots and onions in the hot butter.
17. 17. Season the vegetables with salt and pepper.
18. 18. Finely chop the parsley.
19. 19. Mix half of the parsley with the figs.
20. 20. Salt the duck inside and out.
21. 21. Stuff the duck with the fig and parsley mixture.
22. 22. Close the opening of the duck with wooden skewers.
23. 23. Tie the opening securely with kitchen twine.
24. 24. Preheat the oven to 175 degrees (convection 150 degrees or gas level 2).
25. 25. Place the duck in a roasting pan.
26. 26. Roast the duck for about 2 hours and 45 minutes until crispy.
27. 27. Optionally place the duck on a rack for the last 20 minutes.
28. 28. Peel the celery stalks.
29. 29. Dice the celery stalks.
30. 30. Simmer the celery in 150 milliliters of salted water with orange juice.
31. 31. Cook the celery for about 30 minutes.
32. 32. Puree the celery mixture finely with an immersion blender.
33. 33. Stir cream and the remaining butter into the puree.
34. 34. Season the puree with salt, pepper, and nutmeg.
35. 35. Sprinkle the remaining parsley over the puree.
36. 36. Remove the duck from the oven.
37. 37. Slice the duck into portions.
38. 38. Serve the duck portions with the stuffing and the celery puree.

Nutrition per serving

• kcal: 642
• Protein: 50 g · Fett/Fat: 44 g · Carbs: 22 g