Meat Stuffing for Roasted Poultry – Morgane Recipes

Meat Stuffing for Roasted Poultry – Morgane Recipes


I show you how to make a poultry stuffing including different meats: pork meat and fat, bacon and chicken liver. It is flavored with aromatics, Armagnac and walnut oil. It also contains chestnuts. It is really delicious. To stuff a 3kg duck, cut into chunks:
200g of pork throat, 200g of pork shoulder, 70g of bacon. Mix them with 15g of salt. Let them rest while continuing the preparation. Cut 70g of bread into pieces. Mix them with 70g of milk. Mince 1 onion, 1 shallot And 25g of parsley. Chop the meat not too finely, Put it in a mixing bowl, Also chop very briefly 100g of chicken liver, Knead the bread, Then add:
The onion and the shallot, The parsley, Some ground pepper, Mix all together. Then add:
2 eggs, 4cl of Armagnac, Finally add:
250g of chestnuts, And 3cl of walnut oil. The oven is preheated to 180 ° C. Stuff the duck. Close it with wooden sticks, and put it in a baking dish. Salt and brush with olive oil. For the cooking, count 25 minutes per 500g of poultry. My duck weighs exactly 3.3kg, it needs 2:45. Add 15 minutes for the stuffing, so the total baking time is 3 hours. To have an even cooking, bake the duck on four sides. Start the cooking by putting it on a leg for ¼ of the time, that is 45 minutes, then on the other leg for 45 minutes then the breast below for 45 minutes and end up with the breast up. Each time you flip the duck, water it. If necessary cover with aluminum foil to prevent some parts from grilling too much. When you remove the poultry from the oven, leave it under aluminum foil for 15 minutes. Bon appétit! Thank you for watching and sharing my video. See you at the next homemade dish.

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