This is a wonderful recipe that makes the duck wonderfully tender.
The long cooking method means that it is not essential to decarboxylate the cannabis used beforehand, as most of this happens during cooking. The cannabis flowers used will be noticeable both taste-wise and effectively in the duck meat and filling, as well as in the sauce later on. If you want to make sure that the flowers are 100% decarboxylated, you can of course do this in advance.
- 1 Barbarie duck 1.5 kg – preferably with neck, liver, heart and stomach
- 2 apples (Boskop)
- 1 orange
- 1 onion
- 1 cinnamon stick
- 1/2 bunch parsley
- 5 cl orange cognac
- 2 cloves garlic
- 1,5g “California Orange” cannabis flowers fermented
Prepare by washing the duck in cold water, patting it dry and rubbing it with about 3cl orange cognac from the inside, outside and as far as possible between the skin and the meat. Any cognac that drips off should be collected again and added to the stuffing later.
For the stuffing, now peel 1 apple, onion and orange and roughly dice them into about 2.5 cm cubes and put them in a bowl. The parsley, cannabis flowers and garlic are finely chopped, the giblets (heart, liver, stomach) are also diced and added to the stuffing together with the remaining (and possibly collected) cognac in the bowl, salted and peppered and mixed well.
The bird can now be stuffed with the mixture, including the cinnamon stick, and if possible all the liquid should be put in with the stuffing. Ideally, the stuffed bird can be vacuum-packed in a vacuum bag and stored overnight in a cool place so that the flavours develop and the alcohol marinates the meat. The stuffed duck can also be put directly into the oven.
To do this, preheat the oven to 230°c. In the meantime, cut the second apple into slices about 2 cm thick, which we place on the bottom of the baking dish so that the skin does not stick to the bottom. The bird is first placed breast side down on the apple slices, the neck next to it, both sprinkled with salt and placed in the preheated oven for 30 minutes. When the time is up, the temperature is lowered to 80°c and left to cook for 7 hours. When the time is up, the duck is turned over and placed in the oven again, breast side up, for about 30 minutes at 230°c until the top is crispy brown.
The duck can now be served.
To make gravy from the collected liquid, it should first be drained through a sieve and left to rest for a few minutes so that the fat settles, which can then be carefully poured off or skimmed off with a spoon. The dark gravy can now be thickened with a little cornflour stirred smooth in cold liquid, brought to the boil and seasoned.
If you want to keep the collected fat for later use, for example for cabbage dishes, you should be aware that it also contains cannabinoids such as THC.
We enjoyed the duck accompanied by red apple cabbage, sautéed Brussels sprouts with peeled hemp seeds and potato dumplings.