Great-Grandpa Bartholomew’s Smoked Goose With Chestnut And Fig Stuffing

Name: Great-Grandpa Bartholomew’s Smoked Goose with Chestnut and Fig Stuffing (Elevated)
Total time: 9 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Moulard Duck; 2 tbsp Fleur de Sel; 1 tsp Tellicherry Peppercorns-freshly ground; 1 gallon Water; 1 cup Kosher Salt; 1/2 cup Dark Maple Syrup-Grade B; 6 Black Truffle Bay Leaves; 1 tbsp Pink Peppercorns; 1/4 cup Sherry Vinegar; 2 Star Anise; 1 1/2 cups Chestnuts-Italian, roasted and peeled; 1 cup Black Mission Figs-dried, chopped; 1/2 cup Shallots-finely diced; 1/4 cup Duck Fat; 2 cups Brioche Bread-cubed; 3/4 cup Duck Stock; 2 tbsp Sage-freshly chopped; 1 tbsp Thyme-freshly chopped; 1/4 cup Pecans-toasted and chopped; 2 tbsp Port Wine

⏱9h

👥6

🔥850 cal

Expert

🍽️Holiday

A luxurious rendition of the family recipe, utilizing Moulard duck, premium ingredients, and advanced techniques for an unforgettable dining experience.

1 Moulard Duck

2 tbsp Fleur de Sel

1 tsp Tellicherry Peppercorns-freshly ground

1 gallon Water

1 cup Kosher Salt

See all 20 ingredients ↓

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⏱9h

👥6

🔥850 cal

Expert

🍽️Holiday

A luxurious rendition of the family recipe, utilizing Moulard duck, premium ingredients, and advanced techniques for an unforgettable dining experience.

#Smoked #Duck #Stuffing #Gourmet #Holiday

Instructions

Brine the Duck: Combine all Brine ingredients in a large pot and bring to a simmer. Cool completely. Submerge the Duck in the brine and refrigerate for 36-48 hours.
Prepare the Stuffing: Heat Duck Fat in a skillet and sauté Shallots until translucent. Add Chestnuts, Figs, Sage, and Thyme. Deglaze with Port Wine. Cook for 5 minutes. Combine with Brioche, Pecans and Duck Stock. Mix well.
Stuff the Duck: Remove the Duck from the brine and pat dry. Loosely stuff the cavity with the Stuffing.
Smoke the Duck: Season the Duck with Fleur de Sel and Tellicherry Peppercorns. Smoke at 225°F (107°C) for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Use a blend of apple and cherry wood for smoking. Rest for 20 minutes before carving.

Ingredients

1 1 Moulard Duck
2 tbsp 30 mL Fleur de Sel
1 tsp 5 mL Tellicherry Peppercorns-freshly ground
1 gallon 3.8 L Water
1 cup 240 mL Kosher Salt
1/2 cup 120 mL Dark Maple Syrup-Grade B
6 6 Black Truffle Bay Leaves
1 tbsp 15 mL Pink Peppercorns
1/4 cup 60 mL Sherry Vinegar
2 2 Star Anise
1 1/2 cups 180 g Chestnuts-Italian, roasted and peeled
1 cup 150 g Black Mission Figs-dried, chopped
1/2 cup 60 g Shallots-finely diced
1/4 cup 30 g Duck Fat
2 cups 240 g Brioche Bread-cubed
3/4 cup 180 mL Duck Stock
2 tbsp 30 mL Sage-freshly chopped
1 tbsp 15 mL Thyme-freshly chopped
1/4 cup 30 g Pecans-toasted and chopped
2 tbsp 30 mL Port Wine

Equipment

Large Pot
Smoker
Skillet
Meat Thermometer
Butcher's Twine

Instructions

Brine the Duck: Combine all Brine ingredients in a large pot and bring to a simmer. Cool completely. Submerge the Duck in the brine and refrigerate for 36-48 hours.
Prepare the Stuffing: Heat Duck Fat in a skillet and sauté Shallots until translucent. Add Chestnuts, Figs, Sage, and Thyme. Deglaze with Port Wine. Cook for 5 minutes. Combine with Brioche, Pecans and Duck Stock. Mix well.
Stuff the Duck: Remove the Duck from the brine and pat dry. Loosely stuff the cavity with the Stuffing.
Smoke the Duck: Season the Duck with Fleur de Sel and Tellicherry Peppercorns. Smoke at 225°F (107°C) for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Use a blend of apple and cherry wood for smoking. Rest for 20 minutes before carving.

Nutrition per serving

Calories 850