Duck Porcini Stuffing
I love a good stuffing | dressing. This Duck Porcini Stuffing recipe uses duck legs, that are first braised in Allagash Brewing Co. Dubbel ale and dried porcini mushrooms. This first part of the recipe could be a entrée all by itself. Instead, the tender duck meat is shredded and mixed with the delicious braising liquid and toasted with artisan style bread cubes, caramelized onions, leeks and garlic, along with celery, thyme, sage and more butter. All the steps for this stuffing | dressing recipe can be made in advance and be ready for your guests or oven space at this point. The Duck Porcini Stuffing is then put back into the oven and baked until golden brown.
Serve this Duck Porcini Stuffing with a Beer Brined Turkey, Beer Brined Chicken or other roasted fowl | poultry.
Serves: 8 – 10 guests
Rich with beer braised duck meat and meaty porcini mushrooms, this Duck Porcini Stuffing is wonderful served alongside duck | turkey | chicken | Cornish game hens.
| Servings | Prep Time |
| 8 guests | 20 minute |
| Cook Time |
| 4 hours |
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Rich with beer braised duck meat and meaty porcini mushrooms, this Duck Porcini Stuffing is wonderful served alongside duck | turkey | chicken | Cornish game hens.
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Ingredients
Braised Duck Legs Ingredients:
- 2 cup Dubbel, such as Allagash Brewing Co. Dubbel or other Dubbel style ale
-
1 ounce
mushrooms, dried, porcini available here: Dried Imported Porcini Mushrooms
- 4 each duck legs, whole washed and patted dry (Chicken legs can be used if duck is not available)
- 1 each onion, yellow, large, peeled and sliced
- 1 each carrot, peeled and chopped
- 1 each celery stalk, chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and sliced
- 4 sprig thyme, fresh
- 2 each bay leaves, preferably fresh
- 4 cup chicken stock or duck stock, preferably homemade
Stuffing Ingredients:
- 1 each Artisanal Bread Round cubed, (I used a Pumpkin Seed Sourdough)
- 4 tablespoon butter, unsalted
- 1 each onion, yellow, large, peeled and diced
- 1 each celery washed and chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and minced
- 1 bunch thyme, fresh leaves only
- 1 bunch sage, fresh chopped fine
Servings: guests
Units:
Instructions
Braised Duck Leg Directions:
- Preheat an oven to 350°F | 177°C. Heat the Allagash Dubbel (or other Belgian Style beer) in a separate sauce pan and add porcini mushrooms and let sit for 10 minutes, to re-hydrate the mushrooms.
- Under cold water, rinse off the duck legs (check your local Asian Market for duck legs) and pat dry with paper towels. Season each with salt and pepper. Over medium heat, preheat a 6-8 quart oven proof sauté or dutch oven pan for 3 minutes.
- Add the duck legs and sear on each side for 4 minutes, or until evenly browned.
- Remove the duck legs from pan and set aside in a bowl or on a plate. Add the onion, celery, leek, garlic and thyme to the into the pan, seasoning with well with salt and pepper; using the duck fat that has rendered from the duck legs. Keep heat at medium and stir occasionally for 8 - 10 minutes or onions are transparent.
- Deglaze the pan with most of the beer (some dirt might be in the bottom of the pan, like yeast in a bottle and leave it behind) and mushrooms.
- Add bay leaves and chicken stock, browned duck legs and any juices from the searing. Bring to a simmer, cover with lid or aluminum foil and place in center of the oven for 3-4 hours or the duck is fork tender. This may be done a few days in advance, if oven space is an issue.
To Finish the Stuffing Directions:
- While the duck is cooking; prepare the remaining stuffing ingredients. Cube the bread of your choice (should have about 2 pound loaf size) and place onto a sheet tray, in a single layer. Place the tray into a preheated oven set to 350°F | 177°C. Toast the bread for about 20 - 25 minutes, or golden brown. This will help dry out the bread, making it absorb the duck braising liquid easier.
- In another sauté pan over medium heat, add butter and melt. Add onions, celery, leeks and garlic and cook for 6-8 minutes. Remove the pan from the heat and add pour it into the bread bowl. Add thyme and sage.
- Remove the duck legs from the oven when they are done. Take the cooked and slightly cooled duck legs out of the braising liquid and remove all the meat from the bones. Shred this meat into bit size pieces and add to the bread bowl. Strain the braising liquid through a strainer, into the bowl with the bread and vegetables. Stir to combine and check moisture of the mixture. The stuffing should be moist, not wet. If needed add more stock or beer to reach this consistence. Check for seasoning, adding more salt and pepper if needed.
- Take a rectangle casserole pan, and rub the inside with butter. Add the stuffing mix, distributing it evenly and bake in 350°F | 177°C oven for 30 - 45 minutes or golden brown on top. The stuffing is ready to be served.
Recipe Notes
Check out my other Thanksgiving Menu ideas and recipes.
More Stuffing Recipes:
Bacon, Pork and Beer Stuffing, in a Pumpkin
Chinese Style Rice Stuffing
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There is no Nutrition Label for this recipe yet.
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