Roast Duck Stuffed with Pork and Ginger

Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves4
  • Active time:30 min
  • Start to finish:3 1/2 hr
November 2009
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  • 1 (4- to 5-lb) Long Island duck (also known as Pekin), including giblets
  • 4 slices slices white sandwich bread, crusts removed
  • 1/4 cup milk
  • 1/2 lb ground pork
  • 1/2 lb ground pork
  • 1/4 cup chopped cilantro
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 large garlic cloves, minced (1 Tbsp)
  • 1 large egg
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 lemon
  • Garnish

    Chopped cilantro
  • Preheat oven to 300F with one rack in middle and one rack in lower third. Place a baking pan (larger than duck) on the lower rack.
  • Remove giblets from duck and cut into 1/4 inch dice.
  • Put milk in a flat 8-inch square dish and put bread in one layer, turning each slice once, to absorb all of milk.
  • Tear bread into a bowl and add giblets, pork, cilantro, ginger, garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix together with hands to combine all ingredients evenly.
  • Pat duck dry and rub outside with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill cavity with stuffing and close opening with toothpicks. Squeeze lemon half over duck.
  • Place duck directly on upper oven rack positioning it directly over roasting pan (on lower rack beneath; this will allow air circulation for even browning and roasting pan will collect drippings). Roast duck until crisp and fork tender, 3 hours.
  • Let duck rest 15 minutes, then remove stuffing, in one piece if possible, and slice. Arrange on a serving platter. Remove meat and skin from duck in large pieces with a fork and a spoon and arrange around stuffing. Sprinkle with cilantro and serve.
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