Recipe - Roasted Duckling Wapple Cornbread Dressing Turned Red Blis

1 DUCKLING; 3 lbs
10 ounce CORNBREAD DRESSING
6 RED BLISS POTATOES
10 Stalks ASPARGUS
6 ounce THYME JUS

CORNBREAD DRESSING
1 Granny Smith apple small
minced
1 Macintosh apple small minced
4 ounce Spanish onion small minced
4 ounce Pork sausage
6 ounce Yellow cornbread
4 ounce Apple juice
To taste salt and pepper

THYME JUS
10 ounce Duck Stock
1 Bay leaf
5 Thyme sprigs
1 teaspoon Garlic and shallots
6 ounce White wine
Salt and pepper to taste
Dripping from duck
Cornstarch slurry to tighten

Complete title: ROASTED DUCKLING WITH APPLE CORNBREAD DRESSING, TURNED RED
BLISS POTATOS, ASPARAGUS AND THYME JUS

Duckling 3# Method: Split down middle (back bone) and place on sheet pan,
season with salt and pepper and fresh chopped thyme. Roast at 425 F For
3035 min.

Cornbread Dressing: Method: Saut sausage until cooked, toss with onions
,apples, juice, cornbread and salt and pepper

Red Bliss Potatoes: Turn and reserve peelings, place in oven and Roast with
Duckling until golden brown. Season with salt and pepper

Asparagus: Trim off wood end and blanch slightly. Saut with whole butter
and garlic, shallots, salt and pepper.

Thyme Jus: Method: White wine, thyme, bay leaf, garlic, shallots and reduce
to a sec. Then add stock and reduce by half, add drippings from duck, skim
fat and tighten.

Posted to TNT Recipes Digest by Joe & Linda Johnston jl@hancockinn.mv.com
on Apr 17, 1998