Boudin Blanc Stuffed Duck with Chestnuts
recipe

Preparation Time: 2 hours
Serving Size: 4
This elegant dish features a whole duck stuffed with boudin blanc sausage and sweetened chestnuts, served alongside glazed vegetables and almond-crusted potatoes.

Ingredients:

- 1 whole duck
- 200 g boudin blanc sausage
- 100 g sweetened chestnuts
- 200 g fresh chestnuts
- 300 g glazed vegetables (e.g., carrots, beans)
- 500 g Jeanine potatoes
- 50 g almond flakes
- Salt and pepper to taste
- Oil for roasting

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Remove the innards from the duck and rinse it thoroughly. Pat dry with paper towels.
3. In a bowl, mix the boudin blanc sausage and sweetened chestnuts. Stuff this mixture into the duck.
4. Sew or secure the duck opening with a toothpick.
5. Season the duck with salt and pepper, then brush it with oil.
6. Place the duck in a roasting pan and roast in the oven for about 1.5 hours, until the meat is cooked and the skin is crispy.
7. Boil the Jeanine potatoes in salted water until tender. Drain and sauté with almond flakes in a pan until golden brown.
8. Heat the glazed vegetables separately.
9. Serve the stuffed duck with glazed vegetables and almond-crusted Jeanine potatoes. Garnish with sweetened chestnuts.

Nutritional Information (per serving):

- Calories: 650 kcal
- Protein: 45 g
- Carbohydrates: 50 g
- Fat: 35 g
- Fiber: 5 g
- Sodium: 250 mg

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