Penelope Premium Duck
Glazed Christmas Duck with Chestnuts and Apples

Glazed Christmas Duck with Chestnuts and Apples

Main dishes
190 minutes
for 4 portions
Difficult

Ingredients:

  • 1 whole peking duck "Penelope"
  • 1 tbsp salt
  • 3-4 sprigs rosemary
  • 1 tsp black pepper
  • zest of 1 orange
  • 2-3 orange slices
  • 3 garlic cloves
  • 400 ml pomegranate juice
  • 100 ml rum

    For the glaze:
  • 2 tbsp duck fat
  • 100 ml rum
  • 50 ml orange juice
  • 50 ml pomegranate molasses
    (thick syrup of brown sugar, a little water and pomegranate juice)

    For the stuffing:
  • 250 g toasted bread cubes
  • 3 tbsp olive oil
  • 200 g bacon
  • 2 apples, diced
  • 1 onion
  • 250 g canned chestnuts
  • 2 tbsp rosemary
  • 2 eggs
  • 150 ml chicken stock
  • 50 ml rum
  • 1 tsp salt
  • ½ tsp black pepper
Use for the recipe

Prepraration:

  1. Leave the duck for about 1 hour at room temperature before cooking. Remove the bag with giblets and save it for another recipe. Remove the fat from the inside and cut the skin off the neck.
     
  2. Salt and season the inside of the duck. Stuff with orange slices and a sprig of rosemary and tie the legs with cotton thread.
     
  3. In a mortar and pestle, combine the salt, finely chopped rosemary, black pepper and orange zest and crush until a paste is obtained.
     
  4. Pierce the skin with a sharp knife without touching the meat, spread the rosemary paste on all sides and place in a baking tray.
     
  5. Pour the rum and pomegranate juice on the bottom of the tray, add the remaining rosemary and bake for two and a half hours in a preheated oven to 200°C, basting the duck with the sauce collected in the tray on every 20 minutes.
     
  6. Place the glaze ingredients in a casserole dish and cook over medium heat for 12-15 minutes until thickened. Take out the tray from the oven, brush the duck with the glaze and bake for another 5-6 minutes.
     
  7. For the side dish, heat the olive oil in a frying pan and add the chopped bacon and sliced ​​onion and fry for 5-6 minutes. Add the apple and cook for another 5 minutes.
     
  8. In a large bowl, beat the eggs with the rum and chicken broth. Add the bread and stir to absorb the liquid.
     
  9. Add the chestnuts, finely chopped rosemary and the fried onions, bacon and apple, season with salt and pepper and mix well.
     
  10. Pour the mixture into a greased dish, sprinkle a little olive oil on top and bake for 30 minutes in a preheated oven to 190°C.
     
  11. Let the duck cool and rest for about 20 minutes before carving.
     
  12. Serve with the bread, chestnuts and apple garnish and sprinkle with a little orange zest, garnished with fresh rosemary.

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