Baked Duck with Sage and Onion Stuffing (Irish)

This is the most traditional Irish preparation for domestically raised duck.

1 (4-5 lb) duck with neck and giblets (2-2.5 kg)
1 onion, quartered
1 onion, minced
1 carrot, sliced
bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 bay leaf, wrapped and tied in cheesecloth)
4 Tbsp. butter
2 Tbsp. fresh sage, minced
2 cups fresh breadcrumbs (120 g)
sea salt
black pepper, freshly ground

Remove the giblets, neck, and any other trimmings from the duck and put into a small pot. Add the quartered onion, carrot, and bouquet garni and enough water to cover the duck parts and vegetables. Bring to a boil over high heat, then reduce the heat and simmer for 3 hours. Strain the stock, discarding the solids.

Meanwhile, melt the butter in a medium saucepan over low heat. Add the minced onion and cook for 6-8 minutes or until just soft, then stir in the sage and breadcrumbs and season to taste with salt and pepper. Remove from the heat and set aside to cool to room temperature.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Wash and thoroughly dry the duck inside and out, then season it generously, inside and out, with salt and pepper. Fill the cavity with stuffing. Truss the duck loosely with kitchen twine, then roast on a rack in a roasting pan for 1¼-1½ hours. To test for doneness, stick a skewer into the thigh; if the juices run clear, the duck is done.

When the duck is cooked, remove the rack with the duck still on it and set aside to rest. Degrease the roasting pan, reserving the fat to cook with. Put the pan on the stove top over high heat and deglaze with the stock, stirring constantly, until the liquid reduces by about one-half.

Carve the duck and serve with the gravy on the side.

Makes 4 servings.