Roast Duckling Farci à la Grecque “White Tower”

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 aylesbury duckling (about 5 pounds)
  • 1 cup bourgourie (greek ground wheat)


Simmer bourgourie in chicken stock with 1 unpeeled Spanish onion until tender; drain. Peel onion and chop finely.

Chop liver, heart and gizzard, and sauté in butter with finely chopped shallots. Combine bourgourie, chopped onion, giblets and chopped almonds in a bowl, and mix well. Add sage, salt and freshly ground black pepper, to taste, and stir into bourgourie mi