Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Danish stuffed duckling
Date: April 10, 2006
1 (4 to 5 pound) duckling
3 normal cups rye bread crumbs
1 apple, chopped
1 little onion, chopped
1/2 normal cup cut-up prunes or raisins
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1 chicken egg, beaten
Fasten neck skin of duckling to back with skewers Lift wing tips up and over back for natural brace. Mix remaining ingredients. Fill body cavity of duckling lightly with stuffing. Fasten opening with skewers. Place remaining stuffing in little greased baking dish. Cover and refrigerate, place in oven with duckling during last 30 minutes of roasting. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork.
Roast duckling uncovered at 350 degrees F until done, about 3 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Place duckling on heated platter. Let stand 10 minutes for easier carving. Serve with stuffing.
Yields 4 servings.