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Paleo Duck Stuffing

Answered on October 19, 2014
Created December 15, 2010 at 3:59 AM

OK. I'm cooking duck for my family on Christmas, and I'd really like to show them how tasty paleo can be. Any ideas for a paleo stuffing? I'm serving with broccolini and mashed sweet potatoes. Any ideas would be appreciated!

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 16, 2010
at 10:20 AM

Also, those apples will soak up a lot of the fat. They won't look too yummy afterwards but they taste like roast apple on steroids. Kind of...

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 16, 2010
at 10:19 AM

Interesting. I planned to use a different stuffing for one of my next ducks. That's a nice list, I heard that a friend uses a stuffing with a similar concept.

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 16, 2010
at 10:17 AM

Oh sure, thanks for poniting that out, you are right: 120°C = 250°F and 200°C = 390°F

47a42b6be94caf700fce9509e38bb6a4

(9647)

on December 16, 2010
at 12:24 AM

Make sure you convert those Celsius figures to Fahrenheit! I was thinking: "120? So just leave it outside on a hot day in Arizona?"

1568416ef28477d1fa29046218d83ddd

(6235)

on December 15, 2010
at 07:19 PM

Ah, I am not used to cooking stuff inside birds (other then additional foul) so I would do the duck and the dressing separately

A8d95f3744a7a0885894ee0731c9744c

(3761)

on December 15, 2010
at 04:47 PM

I'm a little worried that sausage inside a fatty duck might make it greasy. What do you think?

A8d95f3744a7a0885894ee0731c9744c

(3761)

on December 15, 2010
at 02:13 PM

Sounds brilliant. Thanks!

A8d95f3744a7a0885894ee0731c9744c

(3761)

on December 15, 2010
at 02:12 PM

How do you stuff the duck when it's butterflied? How do you make the apple sausage stuffing? I am afraid that the fat from the sausage would make the duck even more greasy than it can be.

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6 Answers

1
5672b2d190891342389e764cc4056ca9

(1304)

on December 16, 2010
at 12:17 AM

Would a chunk of foie gras be too decadent?

One way to think about stuffing is to mix one ingredient from each (or most) category, and cook them in good fats:

(1) Meat: bacon, sausages, mince meat... (foie gras again: can we consider it "meat"?)

(2) Vegetables: chestnuts, carrots, squash, mushrooms... or Fruits: figs, blueberries, kiwi, apples, pears...

(3) Veggies from the allium family: garlic, onions, shallots, leeks...

(4) Herbs: parsley, rosemary, oregano, sage...

(5) Nuts: hazelnuts, walnuts, almonds, macadamia...

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 16, 2010
at 10:19 AM

Interesting. I planned to use a different stuffing for one of my next ducks. That's a nice list, I heard that a friend uses a stuffing with a similar concept.

1
3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 15, 2010
at 10:21 AM

We usually stuff our ducks just with apples (most preferably Boskoop because of their acidity and consistency). Ducks are so awesome you don't really need more than that (maybe some salt and pepper). For cooking, I tend to slow-cook them for about 4 hours at 120??C. Souse it with its fat every 30-60 minutes. Then, 30 minutes before serving turn up the heat to 200??C to get a nice crispy skin.

We usually serve it with green cabbage and potatoes (past)/pumpkin (present). Pure paleo bliss!

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 16, 2010
at 10:17 AM

Oh sure, thanks for poniting that out, you are right: 120°C = 250°F and 200°C = 390°F

A8d95f3744a7a0885894ee0731c9744c

(3761)

on December 15, 2010
at 02:13 PM

Sounds brilliant. Thanks!

47a42b6be94caf700fce9509e38bb6a4

(9647)

on December 16, 2010
at 12:24 AM

Make sure you convert those Celsius figures to Fahrenheit! I was thinking: "120? So just leave it outside on a hot day in Arizona?"

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on December 16, 2010
at 10:20 AM

Also, those apples will soak up a lot of the fat. They won't look too yummy afterwards but they taste like roast apple on steroids. Kind of...

0
2b294e366b1be564bed0fb9e38903b01

on October 19, 2014
at 03:31 AM

I've had good luck stuffing chickens with cabbage, onions, and olives.  Considering the variety of cabbage you actually have a lot you can do there - red, savoy, napa, green, etc.  I'm planning to do Thanksgiving turkey with red cabbage this year.  But if you don't like it I think other greens would be good too, like kale or spinach.  I don't cook the veg before I stuff unless one component takes really long cooking, like mushrooms. Just shred it, add oil and herbs, and mix thoroughly.  I recommend not using any bread of any kind in the stuffing because that's what leads to dried-out bird meat, in my opinion.  Doing it this way means you don't need to use broth or anything, because you have put a lot of water in the form of vegetables inside the bird.  So it kinda steams the meat from the inside.  Bread, on the other hand, sucks up juices.  Potato or other tuber would be the best way to make a more starchy stuffing, if you ask me - has its own water still inside.  Duck is a super fatty bird though with a smallish body cavity so using really flavorful stuff like onion as a base might make it really good. 

0
Medium avatar

(0)

on December 15, 2010
at 03:36 PM

I made this stuffing for Turkey on Thanksgiving - but I think that it would work very well with duck as well here's the link -

http://pickupmymat.wordpress.com/2010/07/12/sausage-and-apple-stuffing/

My husband and I were the only paleo eaters in the group of 10 and everyone was super satisfied with the whole dinner. I made roasted brussel sprouts with pecans (that was a huge hit too!)

Good luck!

A8d95f3744a7a0885894ee0731c9744c

(3761)

on December 15, 2010
at 04:47 PM

I'm a little worried that sausage inside a fatty duck might make it greasy. What do you think?

0
E393d80bd9ad40217976e2a5253456de

(30)

on December 15, 2010
at 04:33 AM

I substituted baked acorn squash for the bread cubes in our traditional recipe and baked it. You just have to decrease the broth or other liquids slightly. It was better (as all Paleo tweeked recipes are ;) than the original.

0
1568416ef28477d1fa29046218d83ddd

(6235)

on December 15, 2010
at 04:21 AM

I would probably butterfly the duck to make the skin crispy and awesome. Then do an apple sasuage stuffing for the side.

A8d95f3744a7a0885894ee0731c9744c

(3761)

on December 15, 2010
at 02:12 PM

How do you stuff the duck when it's butterflied? How do you make the apple sausage stuffing? I am afraid that the fat from the sausage would make the duck even more greasy than it can be.

1568416ef28477d1fa29046218d83ddd

(6235)

on December 15, 2010
at 07:19 PM

Ah, I am not used to cooking stuff inside birds (other then additional foul) so I would do the duck and the dressing separately

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