Stuffed Duck with Blanche de Chambly




- 1 medium duck

- 1 tbsp. sesame oil

- 1 tbsp. honey 

Cooking Broth

- Half a small (12 oz.) bottle Blanche de Chambly

- 1/2 cup water

- 1½ tbsp. cilantro (fresh or in a tube)

- 1 onion, coarsely chopped

- 3 cloves garlic, minced

- 1½ tbsp. liquid chicken bouillon (e.g., Bovril)

- 1/2 tsp. thyme 


- Salt and pepper to taste

- 1 egg

- Sausage meat (about 2 plain or vegetable-flavored sausages)

- 3 tbsp. strawberry jam

- 1/2 cup cooked white rice


- 1 cup strained cooking broth

- Salt and pepper to taste

- 1 tsp. chicken bouillon base

- Knorr® Veloutine brown sauce thickener to achieve desired consistency 


Clean duck. Combine honey and oil and brush duck with mixture. Combine beer, water, cilantro, chicken bouillon, thyme, onion, and garlic and place in a large roasting pan. Combine sausage meat, egg, rice, jam, salt, and pepper and use as stuffing for duck. Preheat oven to 350°F. Place duck in roasting pan and bake uncovered for approximately 15 minutes (until skin is golden). Remove duck from oven and cover with aluminum foil. Lower oven temperature to 300°F, then return duck to oven and bake for 2 hours. Remove duck from oven and turn heat up to broil. Remove broth from roasting pan and set aside. Place duck under broiler, uncovered, for 2 or 3 minutes. Strain the broth and combine 1 cup of it with Veloutine thickener and chicken bouillon base. Add salt and pepper to taste, and serve.

Source: Mario Biron