bohemianwanderer – This delicious duck leg and wild mushroom stuffing, served with crispy Yorkshire puddings, is a perfect dish for special occasions or a hearty dinner. The rich duck flavor, combined with the earthy mushrooms and savory stuffing, complements the airy, golden Yorkshire puddings. This recipe takes a bit of time but offers a truly satisfying and impressive result. With a crispy exterior and soft interior, the puddings pair wonderfully with the tender duck and mushrooms. Follow this recipe to create a memorable meal that’s sure to wow your guests.
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How to Make Yorkshire Puddings and Stuffing
The first step in preparing this dish is making the Yorkshire puddings. Begin by preheating your oven to 250°C (230°C fan)/480°F/gas 9. For the puddings, melt the duck fat and divide it evenly between two four-hole Yorkshire pudding tins or deep muffin tins. Place the trays in the hot oven to heat up while you prepare the batter.
To make the batter, whisk the plain flour and eggs in a bowl until smooth. Gradually add in the whole milk while continuing to beat the mixture, ensuring no lumps remain. Season the batter with salt and pepper, then stir in the melted butter. Once the batter is ready, carefully pour it into a jug for easy pouring. Remove the hot tins from the oven and evenly distribute the batter into each hole. Return the tins to the oven and bake for 20-25 minutes until the puddings are puffed up and golden brown. Set them aside once baked.
While the Yorkshire puddings are cooking, start preparing the duck stuffing. Take two duck legs and brown them in a large, ovenproof casserole over medium heat for 10-15 minutes. The duck will render its fat, so no oil is needed. Turn the duck legs to ensure they are evenly browned. Once done, remove the duck legs and set them aside on a plate, then remove all but one tablespoon of the rendered duck fat from the casserole.
Next, add the wild mushrooms to the hot casserole. Stir them for about four minutes until they start to brown. Then, add the finely chopped shallots and garlic, frying them for another 2-3 minutes to soften. Sprinkle in a tablespoon of plain flour and cook for a minute. Afterward, return the duck legs to the casserole, pouring in red wine, chicken stock, and adding rosemary sprigs. Bring this to a simmer, cover the pot, and transfer it to the oven, lowering the temperature to 180°C (160°C fan)/350°F/gas 4. Allow it to cook for about 90 minutes, until the duck is tender.
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Assembling the Dish and Serving
Once the duck is fully cooked, remove the legs from the casserole and shred the meat off the bones. Set the shredded duck aside. Place the casserole over medium heat and reduce the liquid for about four minutes until it thickens and becomes glossy. Stir the shredded duck back into the sauce, making sure it combines well with the mushrooms and other ingredients.
To serve, gently reheat the Yorkshire puddings in the oven before plating. Place two warm puddings on each plate. Add a generous tablespoon of duck liver parfait into the center of each pudding, then pile the duck and mushroom mixture on top. Serve immediately while everything is still warm, and enjoy the rich and comforting flavors of this dish.
This duck leg and mushroom stuffing with Yorkshire puddings makes for an indulgent meal that will leave your guests impressed with its depth of flavor. The crispy, fluffy Yorkshire puddings perfectly complement the savory duck and mushrooms, making this a must-try recipe for any special occasion.
