Whole duck Helena-style, stuffed with figs and Portuguese sausage

• Portions : 4

Ingrédients

• 1 whole duck from Canards du Lac Brome
• 1 kg (2.2 lb) baby potatoes or other varieties
• 250 ml (1 cup) carrots
• 180 ml (¾ cup) chestnuts (optional)
• 180 ml (¾ cup) Brussels sprouts
• 250 ml (1 cup) chanterelle mushrooms or other mushrooms of your choice
Softened butter
• 60 ml (¼ cup) salted butter
• 2 cloves garlic, minced
• 125 ml (½ cup) dry white wine
Stuffing
• 60 ml (¼ cup) bread crumbs (soft bread)
• 15 ml (1 tbsp) 35% heavy cream
• 310 ml (1¼ cups) sliced button mushrooms
• 3 French shallots, finely chopped
• 125 ml (½ cup) chorizo, cut into pieces
• 15 ml (1 tbsp) port wine
• 45 ml (3 tbsp) dried figs, soaked in port wine for 10 minutes
• 30 ml (2 tbsp) chopped fresh parsley
• Salt and pepper, to taste

Préparation

Softened butter

1. Remove the butter from the refrigerator 30 minutes before using. Once softened, place it in a bowl and beat vigorously with a spatula until it reaches a smooth, spreadable consistency.

2. Add the garlic and white wine.

Stuffing

3. Soak the bread crumbs in the cream.

4. Peel the mushrooms and shallots.

5. Add the mushrooms, shallots, chorizo, figs, parsley, and squeezed-out bread to a food processor. Season with salt and pepper, then blend until a stuffing mixture forms.

Whole duck

6. (If frozen, thaw in the refrigerator for approximately 48 hours.)

7. Preheat the oven to 190°C (375°F).

8. Stuff the cavity of the duck and truss it securely.

9. Place the duck in an oven-safe roasting dish and spread the softened butter evenly over the skin.

10. Roast in the oven for 2 hours, basting regularly with the butter mixture.
    A whole duck takes approximately 60 minutes per kg (30 minutes per lb) to cook, or until it reaches an internal temperature of 82°C (180°F). Check the internal temperature at the joint where the thigh meets the drumstick.

Recipe developed by Helena Loureiro.

Accompagnement

Side Vegetables

1. Clean the chanterelle mushrooms.

2. Cut the potatoes, carrots, and Brussels sprouts as desired, then cook in boiling water for approximately 20 minutes.

3. Fifteen minutes before the duck is done cooking, sauté the chanterelles, chestnuts, Brussels sprouts, carrots, and potatoes separately in butter.

To Serve

Arrange the duck on a large serving platter, surround it with the vegetables, and garnish with grilled clementine or orange slices. Carve and serve.

Wine Pairing

Colossal Reserva 2015, Casa Santos Lima.