4 lb (1.8 kg) duckling
orange wedges, to garnish
orange wedges, to garnish
for the stuffing
2 cups (4 oz) 120g white breadcrumbs
duck liver, minced
juice and grated rind of 1 orange
1/2 tsp dried sage
1 shallot, finely chopped
1 small egg, beaten
salt and freshly ground black pepper
duck liver, minced
juice and grated rind of 1 orange
1/2 tsp dried sage
1 shallot, finely chopped
1 small egg, beaten
salt and freshly ground black pepper
method
1. Preheat the oven to 400°F (200°C) Gas Mk 6.
2. Mix together all the stuffing ingredients and place in the neck of the duckling.
3. Tuck up the flap and secure with a skewer or by sewing.
4. Prick the skin and place on a rack in a roasting tin.
5. Roast in the oven for 1 1/2 hours or until cooked.
6. Serve garnished with the orange wedges.
2. Mix together all the stuffing ingredients and place in the neck of the duckling.
3. Tuck up the flap and secure with a skewer or by sewing.
4. Prick the skin and place on a rack in a roasting tin.
5. Roast in the oven for 1 1/2 hours or until cooked.
6. Serve garnished with the orange wedges.
serving amount
serves 4
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