Stuffed duck with ginger, Sage and rhubarb lynstegt

Ingredients for Stuffed duck with ginger, Sage and rhubarb lynstegt

Instructions for Stuffed duck with ginger, Sage and rhubarb lynstegt

To prepare the Stuffed duck with ginger, Sage and rhubarb lynstegt recipe, please follow these instructions:

For the filling chop the onions, and the garlic roughly halved. Grate the most by salvien down to the onions and garlic. Grate ginger coarsely. Cut the bitter ends of the rhubarb and chop them roughly. Save the last third of the rhubarb. Season with salt and pepper and mix the ingredients well.

Fill ducks with the filling. Chop the necks into pieces. Excess fill necks and giblets are added together under the ducks. Rub the ducks with salt before it is made in the oven. They should roast in 2 ½ hour at 170 degrees. You can pour the fat from along the way.

After 2 ½ hour take the ducks out of the oven. Remote rump and take the stuffing out. Let the ducks rest while sauce and garnish is made.

Style baking pan with the filling on a hotplate and crank up. Boil baking pan with marsala. Add a little Fund. When the sauce is cooked in, pour it through a strainer.

Peel a piece of ginger and cut it into very thin slices. Put the slices in one layer on a hot frying pan with olive oil. Fry the ginger slices crispy. Chop finely and fry the pieces then rhubarb crisp. Sprinkle the last sage leaves over ginger and rhubarb. Put rhubarb, ginger and Sage to drain on a paper towel.

Tips:
The filling should not be eaten afterwards, it just has to give flavor to the ducks and the sauce.