1 duck
100 g onion
2 tbsp (1 oz) 25 g butter or margarine
100 g long grain rice
275 ml chicken stock
1 bay leaf
salt and pepper
1 small red pepper
2 oz (50 g) peanuts
8 oz (225 g) ham
1/4 cup (1 3/4 oz) 50 g Seedless Raisins
2 tbsp corn oil
100 g onion
2 tbsp (1 oz) 25 g butter or margarine
100 g long grain rice
275 ml chicken stock
1 bay leaf
salt and pepper
1 small red pepper
2 oz (50 g) peanuts
8 oz (225 g) ham
1/4 cup (1 3/4 oz) 50 g Seedless Raisins
2 tbsp corn oil
method
1. Skin and chop the onion finely. Melt the butter or margarine, and fry the onion without browning. Stir in the rice and cook until it is translucent.
2. Pour on the stock, add the bay leaf, salt and pepper, and cook for 12-15 minutes or until the rice is tender and the stock has been absorbed. Drain if necessary, and remove the bay leaf.
3. Wash the pepper, remove the membranes and seeds. Place in cold water, bring to the boil, and cook for 5 minutes. Drain well and cool under cold water.
4. Beat the egg until liquid. Chop the peanuts coarsely.
5. Mince the ham, raisins, pepper, peanuts, and rice together, add the egg, and stir in. Add salt and pepper.
6. Remove any trussing string from the duck. Use a small pointed knife to loosen and remove the wishbone. Slit the skin right along the backbone.
7. Ease the flesh away from the bones either side of the backbone and down as far as the leg joints.
8. Place the breast meat flat, skin side down, on a board. At the leg joints, cut the sinew joining them to the body; then, holding the leg firmly, gradually scrape and push the flesh away from the bones. Remove the bones.
9. Repeat the process on the other leg.
10. Cut away the first 2 joints of the wing, scrape the flesh down so that the bones can be pulled out.
11. Repeat the process on the other wing.
12. Continue carefully cutting away the flesh from the breastbone, being careful not to puncture the skin. Carefully remove the breastbone.
13. If serving the duck hot, cover the bones with water, cook, and make stock for the gravy.
14. Put the stuffing in the body of the bird, make it a good shape, and sew the skin together.
15. Heat the oil in a roasting tin in a fairly hot oven, 190-200°C, Gas 5-6.
16. Place the duck in the tin, breast side up, and baste with the hot oil.
17. Cook for 1 - 1 1/2 hours.
2. Pour on the stock, add the bay leaf, salt and pepper, and cook for 12-15 minutes or until the rice is tender and the stock has been absorbed. Drain if necessary, and remove the bay leaf.
3. Wash the pepper, remove the membranes and seeds. Place in cold water, bring to the boil, and cook for 5 minutes. Drain well and cool under cold water.
4. Beat the egg until liquid. Chop the peanuts coarsely.
5. Mince the ham, raisins, pepper, peanuts, and rice together, add the egg, and stir in. Add salt and pepper.
6. Remove any trussing string from the duck. Use a small pointed knife to loosen and remove the wishbone. Slit the skin right along the backbone.
7. Ease the flesh away from the bones either side of the backbone and down as far as the leg joints.
8. Place the breast meat flat, skin side down, on a board. At the leg joints, cut the sinew joining them to the body; then, holding the leg firmly, gradually scrape and push the flesh away from the bones. Remove the bones.
9. Repeat the process on the other leg.
10. Cut away the first 2 joints of the wing, scrape the flesh down so that the bones can be pulled out.
11. Repeat the process on the other wing.
12. Continue carefully cutting away the flesh from the breastbone, being careful not to puncture the skin. Carefully remove the breastbone.
13. If serving the duck hot, cover the bones with water, cook, and make stock for the gravy.
14. Put the stuffing in the body of the bird, make it a good shape, and sew the skin together.
15. Heat the oil in a roasting tin in a fairly hot oven, 190-200°C, Gas 5-6.
16. Place the duck in the tin, breast side up, and baste with the hot oil.
17. Cook for 1 - 1 1/2 hours.
serving amount
serves 6 - 8
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