Wilde eend met farce van Brugge Prestige | Bruges cheese
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Wilde eend met farce van Brugge Prestige

 
 
4 pers.
100 min
  • 2 wild ducks
  • 10 strips of bacon
  • 300 g beech mushrooms
  • 60 g Bruges butter

    Stuffing:
  • 1 onion
  • 100 g bread crumb
  • 300 g mixed minced meat
  • 4 eggs
  • ½ Tsp zest of orange
  • 200 g ground Bruges prestige
  • ½ Tsp sambal
  • 1 Tsp mustard
  • 5 spring onions cut into small pieces
  • Pepper and salt
  • Prepare the stuffing by mixing all ingredients thoroughly
  • Rinse the ducks well to remove blood residue and fill them with stuffing
  • Spread out the strips of bacon on the bottom and sides of a bread bowl
  • and place the ducks in the bowl
  • Season the ducks well once more with pepper and salt and add a slice of Bruges butter on top
  • Then place the ducks in a preheated oven at 200°C
  • for 60 minutes. Turn off the oven
  • Leave in the oven for another 10 minutes
  • Fry the mushrooms briefly in butter and serve everything
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