Ingredients:
1 to taste salt and pepper
1 to taste salt and pepper
|
Directions:
1 tsp gravy base
Thaw duckling overnight.
Stock:
Use neck to render stock. Place neck with 3 cups cold water, salt, thyme, pepper and savory in a small saucepan. Cover and simmer for 1 hour. Drain, reserving stock. Strip meat from neck and chop.
In a large saucepan, over medium heat, melt butter and sauté shallots, garlic, parsley and almonds until shallots become translucent, about 4 minutes.
Mix in chopped neck meat and bread, tossing lightly, until all moisture in the pan has been absorbed by the bread. Add salt and pepper.
Spoon mixture into duck cavity and truss legs.
Turn broiler to medium and broil duckling 15 minutes to render excess fat. Remove duckling from the oven. Skim away all fat from drippings. Salt and pepper the bird to taste.
Heat oven to 325 degrees and roast for 2 hours. Baste every half hour with stock. Ten minutes before duckling has finished cooking, pour 2 tablespoons Amaretto over it and finish roasting. Remove duckling to large serving platter and keep warm.
Remove excess fat from drippings in a roasting pan and stir in flour and remaining stock, along with gravy base and another tablespoon of Amaretto. Simmer on medium-high burner until gravy bubbles and thickens, about 4 minutes.
Pour into gravy boat, and serve at once with duckling, garnished with pineapple slices, if desired.
|