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Ingredients

• For the marinade:
• 1 carrot, peeled and cut roughly
• 1 parsley root, peeled and cut roughly
• 1 onion, peeled and cut roughly
• 500ml white wine
• 1 sprig rosemary
• 2 bay leaves
• 1 teaspoon white peppercorns
• 1 duck, cleaned and ready to cook
• For the stuffing
• 250g pre-roasted chestnuts, finely chopped
• 2 slices of toast, diced
• 1 apple, cut into small pieces
• 1 egg
• dried tarragon to taste
• salt and pepper to taste
• wooden skewers
• 1-2 tablespoons rapeseed oil

Description

If There Is A Reason To Celebrate, I Usually Make Duck. This Duck Should Be Marinated For At Least 12 Hours Before Frying. We Serve Broccoli And Duchess Potatoes With It. The Stuffing Can Also Be Used For Other Poultry.

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