Duck Stuffed With Candied Orange And Pears



3 Cups Sugar

2-2/3 Cups Water

2 Oranges, Ends Trimmed, Cut Into 5 Pieces

6 Tbsp Olive Oil

1 Pound Chicken Livers, Fat Trimmed

1 Tsp Sage

2 Cloves Garlic, Thinly Sliced

2 Cups Peeled Pears (About 2 Medium)


2 Cups Dry Red Wine

2 (4-1/2 To 5 Pound) Ducks, Thawed If Frozen, Rinsed, Patted Dry

2 Tbsp Honey


 Combine sugar and water in a heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain about 15 minutes. Dice slices into ˝” pieces. (can be made ahead of time & refrigerated)

Heat 4 tablespoons olive oil in large non-stick skillet over medium high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat and cut into a ˝” dice; return to skillet. Mix in pears and diced candied oranges. Season to taste with salt and pepper.

Preheat oven to 400F degrees. Boil wine in a small saucepan for 3 minutes. Set aside Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Clove cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining olive oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with a fork, about 1 hour 10 minutes longer.

Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.



6 servings


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