Ingredients

  • 4 lbs. Duck, whole deboned
  • 1 lb. Cornish hens, whole deboned
  • Wheat Berry Stuffing for 4
  • 170 grams bread cubed, dried
  • 170 grams wheatberries cooked
  • 450 grams shallots blanched
  • 55 grams butter, unsalted
  • 30 grams parsley chopped
  • 180 milliliters chicken stock

Directions

1. Debone duck and cornish hen. Cut off the last two bones of the wing for each bird. Make stock with bones using carrots, celery, onion, bay leaf, peppercorns, blade mace.
2. Stuffing: Cook wheatberries in unsalted boiling water, uncovered, until tender, about 1 hour. Drain in a large sieve. Transfer to a large bowl.
3. While wheatberries are cooking, blanch shallots. Peel. Sauté onion until golden. Combine wheatberries, onions and parsley. May be made 1 day ahead and chilled, covered.
4. Add bread and broth to wheatberry mixture and toss to combine well.
5. NOTE: Make sure mixture is at room temperature or lower if you are going to stuff the birds and let them sit around for more than 1 hour before cooking.
6. "Duckin": Stuff Cornish hen and wrap hen around stuffing as best as you can. Place a layer of stuffing on the duck. Place Cornish hen in center and fold duck around. Add more stuffing if room allows. Sew duck up. Oil, salt and pepper outside of duck. Weigh "Duckin". "Duckin" will require 12 minutes per pound to cook.
7. Preheat oven to 425*F/220*C/GM 7.
8. Place "Duckin" in oven and bake for 15 minutes. Turn down oven to 350*F/175*C/GM 4. Continue baking until skewer inserted into the center of the birds comes out wrist hot to the touch. About 1 hour plus of time.
9. Let "Duckin" rest for 15 minutes, remove string, slice and serve.

Notes
Serving Ideas:Original seres 8.


Categories
Game, main course, main courseChicken
Keywords
Game, main courseChicken, main course
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