2 kg 4 1/2 lb) duck (approx.)
2 onions, finely chopped
herb forcemeat
3 sage leaves, chopped
120 ml (4 fl oz) port wine
juice of 1 lemon
fried bread triangles to garnish
2 onions, finely chopped
herb forcemeat
3 sage leaves, chopped
120 ml (4 fl oz) port wine
juice of 1 lemon
fried bread triangles to garnish
method
1. Put the duck giblets in a saucepan, cover with water and bring to the boil.
2. Add the onions and simmer to make about 300 ml (1/2 pint) stock.
3. Mix the forcemeat with the sage leaves and stuff the duck.
4. Truss and place in a flameproof casserole or heavy saucepan.
5. Pour around the giblet stock, cover and simmer for about 2 hours, adding the port wine just before the duck is ready.
6. Transfer the duck to a warmed serving dish and sprinkle with the lemon juice.
7. Strain the cooking liquid around it and garnish with fried bread triangles.
2. Add the onions and simmer to make about 300 ml (1/2 pint) stock.
3. Mix the forcemeat with the sage leaves and stuff the duck.
4. Truss and place in a flameproof casserole or heavy saucepan.
5. Pour around the giblet stock, cover and simmer for about 2 hours, adding the port wine just before the duck is ready.
6. Transfer the duck to a warmed serving dish and sprinkle with the lemon juice.
7. Strain the cooking liquid around it and garnish with fried bread triangles.
serving amount
serves 5 - 6
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