home Culinary recipes Meat dishes Duck Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)

Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)

Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)

Category: Meat dishes
Kitchen: german
Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)

Ingredients

Duck 2 kg and more
Bird liver 150-200 g
Conference pears 2-3 pcs.
Butter 30-50 g
Crushed rusks for filling 2 tbsp. l.
Carnation 2 pcs (heads)
Bay leaf and allspice, onions
Lime or lemon (my addition)
Broth, duck juice and sauce cream.

Cooking method

  • “The first benefit from birds is a lot of eggs.
  • Secondly, laying hens give down and feathers on pillows.
  • Thirdly, if there are chickens (ducks), you can fry them and eat them. "
  • Wilhelm Busch is a German humorist poet and draftsman. (translation by A. Usachev)
  • Another great German recipe for making stuffed duck goose.
  • The Germans are very fond of cooking and eating duck and, as I understand it, each land has its own specific recipe for cooking. Even Wilhelm Bush, in his poem, glorified poultry and listed the reasons for which it is worth breeding.
  • Why are ducks so fond of the Germans?
  • First, duck meat, properly cooked, tender and, if skinned, lean.
  • But the skin, fried to a crunch, is perhaps the most delicious in duck. In China, duck skin is served to guests, the owners get the breast and legs, which, on the contrary, are especially appreciated in Europe.
  • From meat breeds of ducks in Germany, white Peking ducks and muscovy ducks are bred, which are easy to recognize by the tubercle on the beak. Their meat is dark, very tender and rather lean.
  • A good roast duck doesn't have to be dry, so it is stuffed with a juicy filling and sprinkled with fat all the time. Sometimes the duck is wrapped in foil, which is unrolled 15-20 minutes before being cooked to make the bird brown.
  • Preparation
  • Rinse the duck, pat dry, rub inside and out with salt and pepper. (I also always water a duck or goose with lemon or kidney juice, as is customary in Southeast Asia, to discourage a specific flavor). Seal the duck and refrigerate overnight.
  • Cooking the filling
  • Peel the pears, halve and slice into semicircles. Saute some pears in butter, keeping them firm.
  • Pre-soak the liver in cold water, rinse well, salt and fry in butter for a few minutes. (I added a few small onions, one clove and 3 allspice as I roasted.)
  • Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung) Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)
  • Combine the liver, pears and breadcrumbs, fill the duck with the mixture, being careful not to injure the liver pieces, and sew up the hole with cooking thread. I couldn’t resist and added one sweet and sour apple for flavor. (I secured it with toothpicks dipped in water.)
  • Secure your legs and wings.
  • Make several punctures in the areas of the greatest accumulation of subcutaneous fat.
  • Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung) Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)
  • Place a wire rack on the bottom of the mold, pour a glass of water into the mold, put the duck and fry in an oven preheated to 175 degrees. My duck roasted for 2.5 hours. An hour after the start of frying, I covered the top with foil, and half an hour before the end, I removed the foil. Water the duck periodically with the fat from the frying.
  • Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung) Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)
  • It's time to cover with foil.
  • Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)
  • The Freeland duck is served with a sauce made from frying juice, mixed with cream and a pinch of sugar.
  • Freeland duck stuffed with pears and liver (Vierlaender Ente mit Birnen-Leber-Fuellung)

Note

Heinrich Christian Wilhelm Busch (German Heinrich Christian Wilhelm Busch; April 15, 1832, Wiedenzal - January 9, 1908, Mechthausen, now part of Seesen) - German humorist poet and draftsman, representative of the Dusseldorf Art School. Born into a family of a shopkeeper. He studied in Dusseldorf, as well as in Antwerp and Munich.For his popular satirical poems in pictures, he is considered one of the founders of comics. The author of popular books for children "Max and Moritz" and "Plikh and Plyukh", known in Russia by translations of Konstantin Ldov and Daniil Kharms, respectively.

The recipe for a delicious goose with dried fruits soaked in cognac, at the link below. Suitable for both duck and turkey. I highly recommend it!

Pomeranian baked Christmas goose (Gaensebraten Pommersch)

mur_myau
Thanks for the recipe! Something's buggy with the tags! I don't see the main picture, but I see br tags with quotes.
Rada-dms
mur_myau, but I just can't fix it, now I'll try
mur_myau
Maybe re-fill the drawing with a new one? I had this when I inserted the preview code instead of the usual picture into the main picture of the recipe.
Rada-dms
mur_myau, look like that's it! do you see the photo?

Vei
I love duck with apples for their sourness, but I also just love duck, and therefore I also bookmark this recipe with pears!
Olenka, thanks !!! : rose: You always have unusual dishes, I'll go see a goose too, there is one in the freezer)))
Rada-dms
Quote: Vei

I love duck with apples for their acidity, but I also just love duck,


Well, I could not resist and added an apple!

Thank you for stopping by the duck !!
Vei
I can't go past the duck))))
mur_myau
Rada-dms,
Yes I see! Everything is fine! Duck class, I love her. We need to cook.
Tumanchik
Well, never mind! Already drooling! Original - pears, duck, liver! Very tempting! Thanks for the beauty!
NataliARH
Well tanned and deliciously laid out
Seven-year plan
Olya! And this is mine !!!
I never did it with pears ... and would not have guessed ...
Always apples, oranges ... but already beaten ...
And then how will I cook it !!!! Yes, all fingers will lick!
Olya! You are a storehouse of ideas !!!
That’s strange ... it seems to be constantly on the forum, but I haven’t seen these recipes ... the Bermuda Triangle is straight, not the forum!
Bridge
Olya, how to determine the readiness of a duck?
Seven-year plan, so I agree about the Bermuda Triangle
Rada-dms
Quote: Seven-year

Olya! And this is mine !!!
I never did it with pears ... and would not have guessed ...
Always apples, oranges ... but already beaten ...
And then how will I cook it !!!! Yes, all fingers will lick!
Olya! You are a storehouse of ideas !!!
That’s strange ... it seems to be constantly on the forum, but I haven’t seen these recipes ... the Bermuda Triangle is straight, not the forum!

So this is a recipe for German cuisine, only they have forgotten almost all of their Coassian recipes with great regret, judging by their restaurants! And we are restoring!
Thank you, Svetochka, for not getting lost and visiting this remote corner of the Bermuda Triangle! We will not be lost here, but hanging at the table with this duck is fashionable for a long time!


Added on Friday 04 Nov 2016 7:31 pm

Quote: Bridge

Olya, how to determine the readiness of a duck?
Seven-year plan, so I agree about the Bermuda Triangle
I’m by sight, but I pierce in the area of ​​joints and thick places with a thin knife and I see if the food juice stands out, and not bloody, and the meat is soft, then it’s ready! Now it has become also a thermometer for meat to control.


Added on Friday 04 Nov 2016 7:33 pm

Quote: NataliARH

Well tanned and deliciously laid out
You came up with an advertising slogan, Natasha! : bravo: Thank you for such a nice compliment! Duck!


Added on Friday 04 Nov 2016 07:35 PM

Quote: Tumanchik

Well, never mind! Already drooling! Original - pears, duck, liver! Very tempting! Thanks for the beauty!
Thank you, Irish! The filling is really unbroken! Be tempted at least once, just put in some more spices, for you it may seem bland!

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