Meanwhile, I whipped up the Italian Stuffing Mixture from our Italian Stuffed Chicken recipe…
1 Cup Mozzarella
1 Cup Ricotta
1/2 Cup Fresh Grated Parm
1 Cup Sauteed Mushrooms
1/4 Cup Bread Crumbs
1/2 Cup Dried Parsley
Salt & Pepper to Taste
NOTE: Stuffing mixture is enough to do several ducks or sets of duck breasts.
Then I took each piece of duck and pull the skin gently away from the meat, leaving one side in tact.
NOTE: I should have scored the skin after this step to make it crisper.
And then tossed in a couple shallots that I coarsely chopped… because let’s be honest coarsely is the only way I chop… just sayin’
Once that got nice and tender, I threw in a jar of my canned crushed tomatoes from my canning stash 😉
Leah @ Beyer Beware says
Looks amazing!
Cranberry Morning says
What a fun, albeit embarrassing for you at the time, story that was. 🙂 The recipe looks amazing, but I'll leave it to you. Let me know when you're making a repeat and what time dinner is.
Lana says
Yum! Dang! This looks good to! I could choose between the breasts and whole duck at the Marsh in Lafayette. I went with the breasts, but if that is a hit, I may go back for the whole enchilada! QUACK! QUACK!
Ott, A. says
I never heard your fainting story before, but I'm very jealous that you got to tour maple leaf. i would love to see their barns and facilities.
So great to see you use a chicken recipe on a duck and make it more versatile!!!
Ott, A. says
I never heard your fainting story before, but I'm very jealous that you got to tour maple leaf. i would love to see their barns and facilities.
So great to see you use a chicken recipe on a duck and make it more versatile!!!
Cranberry Morning says
What a fun, albeit embarrassing for you at the time, story that was. 🙂 The recipe looks amazing, but I'll leave it to you. Let me know when you're making a repeat and what time dinner is.