نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بطة محشية بكعك الزنجبيل مع صلصة القيقب

European 30 Mins Prep · 180 Mins Cook

Finely chop the leek. Grate the apple. Zest the orange.
Heat 30g butter and oil in a large pan placed over a medium heat.
Sauté the leeks and apples in the pan for approx. 10 minutes or until tender. Add the orange zest then remove from the heat and set aside to cool slightly. Roughly crush the gingernut biscuits and add to the leek-apple mixture. Whisk the egg and stir through the cooled mixture and season with 1/2 tsp of salt. Set aside.
Preheat the oven to 190°C, gas mark 5.
Place the duck on a clean work surface and fill the cavity with the stuffing. Generously season the duck with 1 tsp of salt.
Slice each apple into three thick slices. Peel and finely slice the garlic. Pick the thyme leaves. Place the apple slices, garlic and thyme at the base of an oven-proof dish and place the duck on top. Pour the stock in the pan and place in the oven for approx. 2 hours.
Meanwhile, melt the maple syrup, 50g of butter and 1/2 of salt together in a pan then remove from the heat.
Generously baste the duck after the first 15 minutes then return to the oven for a further 15-20 minutes before basting again. Repeat this process for the remaining cooking time. Once the skin is crispy, cover with foil and lower the heat, cooking for a further 45 minutes to 1 hour.
Once golden and cooked through, remove from the oven and rest for 5 minutes before carving and serving.