Duck meatloaf with watercress sauce

• Préparation : 30 minutes
• Cuisson : 90 minutes
• Portions : 6

Ingrédients

• 1 kg ground Brome Lake duck
• 185 ml or 125 g (¾ cup) onions, chopped
• 2 egg yolks
• 495 ml or 125 g (2 cups) fresh breadcrumbs
• 150 ml (2/3 cup) 35% cream
• 60 ml (¼ cup) dried cranberries
• 1 bunch watercress, finely chopped
• 0.5 ml (1/8 tsp) nutmeg
• Salt and freshly ground pepper

Préparation

1. Preheat the oven to 175°C (350°F). Place the ground duck meat in a dish. Add all meatloaf ingredients and mix. Pour mixture into a greased 22 cm x 12 cm x 8 cm baking pan. Cover with parchment paper and the lid. Place in a double-boiler in the oven for one hour. Uncover and continue cooking for another 30 minutes.

Accompagnement

Watercress sauce ingredients:

• 130 ml or 90 g (½ cup) butter
• 60 ml (¼ cup) flour
• 600 ml (2¹/₃ cups) Brome Lake duck stock
• 1 bunch watercress
• 250 ml (1 cup) 35% cream
• Salt and freshly ground pepper
• Grated nutmeg

 

1. Make a roux with the butter and flour. Add the duck stock while whisking constantly. Cook for 15 to 20 minutes on medium heat, stirring constantly with the whisk.
2. Blanch the watercress in boiling water for 30 seconds. Drain, press and chop. Set aside. Pour the cream into the sauce. Add salt and pepper, and then the grated nutmeg. Cook for 10 minutes. Add the watercress and serve.