2 duck breasts, each about 2 kg
1 1/2 cups white dry wine
1/4 cup freshly squeezed lemon juice
to taste salt
1 crushed garlic clove
1/4 cup chopped fresh parsley
1/4 cup finely chopped green onion
1 cup finely chopped onion
1/4 cup butter or margarine
1/4 teaspoon ground nutmeg
black pepper to taste
3 cups breaded and dried duck legs, cut into small cubes
1/4 cup all-purpose flour
2 duck breasts, each about 2 kg
1 1/2 cups white dry wine
1/4 cup freshly squeezed lemon juice
to taste salt
1 crushed garlic clove
1/4 cup chopped fresh parsley
1/4 cup finely chopped green onion
1 cup finely chopped onion
1/4 cup butter or margarine
1/4 teaspoon ground nutmeg
black pepper to taste
3 cups breaded and dried duck legs, cut into small cubes
1/4 cup all-purpose flour
Remove the giblets from the ducks and wash them with cold water
Arrange the ducks in a container with a lid
In a bowl, mix together the wine, lemon juice, salt, garlic, parsley, green onion, and butter or margarine
Brush the ducks with this mixture and let them marinate for 4 hours at room temperature (or overnight in the refrigerator)
Fry the chopped onion in butter or margarine until it's softened
Cut the duck breast into small pieces and add them to the bowl, cooking for 5 minutes while stirring frequently
Add the nutmeg and black pepper, and pour this mixture over the breaded duck legs in a large bowl
Stir until all the pieces are coated evenly
Remove the ducks from the marinade and pat them dry with paper towels
Reserve 2 cups of the wine sauce for making the glaze
Stuff the neck cavity of each duck, fold the breast under three times, and tuck in the wings to form a compact shape
Place the stuffed ducks in a roasting pan, breast side up, and roast in a low oven (150°C) uncovered for 2 1/2 hours, or until they're cooked through and golden brown
As the ducks roast, baste them occasionally with the pan juices to keep the meat moist and prevent burning
Remove the ducks from the oven and place them on a heated platter while making the glaze
In a saucepan, combine 1/4 cup of the duck fat, flour, and reserved wine sauce, and cook over low heat, stirring constantly until the glaze thickens
Serve the glaze separately and garnish with fresh parsley and lemon slices
Serve 8 portions.
