Stuffed Duck w/ Cranberry Sauce
1 whole duck
150 gr. minced meat of turkey
150 gr. minced meat of chicken
150 gr. minced meat of pork
100 gr. walnuts
150 gr. wild mushrooms
1 onion chopped
Salt and Pepper
50 gr. butter
Cooking thread to rapped the duck
For the sauce
200 gr. cranberries
3 shallots
50 gr. butter
1 glass white wine
Stock from the duck bones & rest of the meat without fat
Thickener
Take the duck and “naked” it by taking the skin off with a very sharpen knife being careful not to break it (if it is difficult for you, ask your butcher with a nice smile!!??!!)
Trim off all the excess from fat.
Extend the skin on a flat tray or board and put it into the freezer for a few hours until it is harder.
Make a stock with 3 litters of water and half of the onion letting it boil for at least 1 ½ hours.
In the mean time, mix all the meat, walnuts, mushrooms, salt and pepper together and stuff the skin of the duck with it. Tight it with the thread making a long, fat “sausage”.
Sauté the “sausage” into a large frying pan with very hot oil until it is slightly brown.
Roast it in the oven on the rack with the tray underneath to keep all the fat that comes out of it until is cooked inside (for about 1 hour).
Making the sauce
Boil the berries into the glass of wine until reduced.
Sauté the shallots into the butter until transparent but not golden. Add the berries and two glasses of stock and boil for 5 minutes. Take a blender and puree all this. Pass the mixture through a strainer to take away all the seeds.
Boil it again and make it a bit thicker.
Slice the final “sausage” and serve it with some of the hot sauce on top. It is possible to eat it cold or warm.