150 g pork or duck dripping
100 g chopped onion
10 g finely rubbed sage
5 g chopped parsley
250 g breadcrumbs
salt and pepper
100 g chopped onion
10 g finely rubbed sage
5 g chopped parsley
250 g breadcrumbs
salt and pepper
method
1. Heat the dripping in a shallow pan, add the onions and cook without coloration.
2. Add the sage, cook for a few minutes, then mix in the breadcrumbs, chopped parsley and seasoning.
Serve with roast duck, goose and pork.
Note
If this stuffing is to be cooked separately, moisten with extra dripping to bind or a little cold jus lie.
Jus Li - A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus lie is one that has been slightly thickened with cornstarch or flour.
2. Add the sage, cook for a few minutes, then mix in the breadcrumbs, chopped parsley and seasoning.
Serve with roast duck, goose and pork.
Note
If this stuffing is to be cooked separately, moisten with extra dripping to bind or a little cold jus lie.
Jus Li - A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus lie is one that has been slightly thickened with cornstarch or flour.
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