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Wilde eend met farce van Brugge Prestige
Level
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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