Dumpode Duck (Eastern Way)

Ingredients

• 1 whole (about 5-6 lbs) Duck, whole, fat (Good quality, fat duck)
• 1 teaspoon Mustard, prepared (For cavity seasoning)
• 1 teaspoon Oil, vegetable or olive (Sweet oil for cavity)
• 1 teaspoon Worcestershire sauce (Mixed sauce substitute)
• 2.5 pounds Beef, ground, good quality (For stuffing)
• 0.5 pound Beef suet, finely chopped (Can substitute with butter or lard)
• 1 dessertspoon (2 teaspoons) Fresh herbs, mixed (parsley, thyme, sage), chopped (Garden herbs)
• 1 tablespoon Breadcrumbs, fresh, grated (For binding stuffing)
• 0.5 teaspoon Hot spices, mixed and ground (cayenne, black pepper, cloves) (Pounded hot spices)
• 1 teaspoon Black pepper, ground (For stuffing)
• 1 teaspoon Salt (For stuffing)
• 0.5 teaspoon Anchovy essence or paste (Optional, for those who like it)
• 3 ounces (6 tablespoons) Ghee or clarified butter (1.5 chittacks)
• 1 teaspoon Salt (For gravy, to taste)
• 0.5 teaspoon Black pepper, ground (For gravy)
• 2 tablespoons Soup herbs, mixed (parsley, thyme, celery leaves) (Fresh or dried)
• 3 leaves Bay leaves (For gravy)
• 3 cups Water (For giblet gravy)
• 4 cups Mixed vegetables (carrots, green beans, turnips), cut into pieces (For serving)
• 0.5 cup Hot pickle, West-Indian style or mango pickle (For serving)

Instructions

1. 1Pluck and clean the duck thoroughly. Remove the giblets (heart, gizzard, liver) and set aside, keeping the liver separate. Carefully debone the duck without tearing or cutting through the skin, leaving the skin intact as a pouch.
2. 2In a small bowl, mix together the mustard, sweet oil, and Worcestershire sauce. Pour this mixture into the cavity of the deboned duck, rubbing it around the inside.
3. 3Place the duck bones (from deboning) and giblets (except the liver) in a pot with 3 cups of water. Add salt, ground black pepper, soup herbs, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes to create a rich gravy. Strain and set aside.
4. 4Finely mince the duck liver. In a large bowl, combine the minced liver with ground beef, finely chopped beef suet, chopped garden herbs, breadcrumbs, mixed hot spices, black pepper, salt, and anchovy essence (if using). Mix thoroughly until all ingredients are well combined.
5. 5Fill the deboned duck cavity with the prepared stuffing mixture, packing it firmly but not too tightly. Sew up the opening with kitchen twine or secure with toothpicks to keep the stuffing inside.
6. 6In a large, heavy-bottomed pot or Dutch oven, melt the ghee over medium-high heat. Carefully place the stuffed duck in the pot and brown it on all sides, turning carefully, about 8-10 minutes total.
7. 7Pour the strained giblet gravy over the browned duck. Reduce heat to low, cover the pot, and allow the duck to cook gently until tender, about 1.5 to 2 hours. Check occasionally and baste with the gravy.
8. 8While the duck is cooking, bring a pot of salted water to a boil. Add the mixed vegetables and cook until just tender, about 8-10 minutes. Drain and set aside.
9. 9When the duck is tender, remove the lid and increase heat to medium-high. Baste the duck frequently with the pan juices, allowing the surface to become glossy and glazed, about 5-7 minutes. In a separate pan, quickly glaze the cooked vegetables with a little of the duck gravy over high heat, about 3 minutes.
10. 10Transfer the glazed duck to a serving platter. Arrange the glazed mixed vegetables around the duck. Serve hot with West-Indian pickle on the side and the remaining gravy in a sauce boat.