2 kg (4 1/2 lb) young duck (approx.)
salt
pepper
salt
pepper
for the stuffing
2 thick slices of white bread, crumbled
milk
1 heaped teaspoon chopped fresh sage
1/2 small onion, chopped
salt
pepper
1/4 teaspoon grated orange rind (optional)
1 egg, beaten
milk
1 heaped teaspoon chopped fresh sage
1/2 small onion, chopped
salt
pepper
1/4 teaspoon grated orange rind (optional)
1 egg, beaten
method
1. To make the stuffing, sprinkle the breadcrumbs with a little milk to moisten them, then squeeze out the excess milk.
2. Mix in the remaining stuffing ingredients.
3. Stuff the inside of the duck and truss.
4. Rub the duck all over with salt and pepper, place in a roasting tin and prick all over with a fork.
5. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 10 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and roast for a further 15 minutes to each 450 g (1 lb).
6. Serve with apple sauce.
2. Mix in the remaining stuffing ingredients.
3. Stuff the inside of the duck and truss.
4. Rub the duck all over with salt and pepper, place in a roasting tin and prick all over with a fork.
5. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 10 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and roast for a further 15 minutes to each 450 g (1 lb).
6. Serve with apple sauce.
serving amount
serves 5 - 6
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7.5
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