1 duck
sage and onion stuffing
fat for basting
2 tbsp plain flour (All purpose)
275 ml stock
salt and pepper
sage and onion stuffing
fat for basting
2 tbsp plain flour (All purpose)
275 ml stock
salt and pepper
method
1. Fill the duck with sage and onion stuffing, and truss for roasting.
2. Heat the fat and baste the duck well.
3. Roast in a fairly hot oven, 190-200°C, Gas 5-6, covered with buttered paper, for 1 - 1 1/2 hours or until tender, basting frequently.
4. Uncover for the last 30 minutes.
5. Keep the duck hot. Pour off the fat from the roasting tin, sprinkle in the flour, and brown it.
6. Stir in the stock, simmer for 3-4 minutes, season, and strain.
7. Remove the trussing string from the duck.
8. Serve hot with traditional accompaniments (p213) and Fennel and Cucumber Salad (p316).
2. Heat the fat and baste the duck well.
3. Roast in a fairly hot oven, 190-200°C, Gas 5-6, covered with buttered paper, for 1 - 1 1/2 hours or until tender, basting frequently.
4. Uncover for the last 30 minutes.
5. Keep the duck hot. Pour off the fat from the roasting tin, sprinkle in the flour, and brown it.
6. Stir in the stock, simmer for 3-4 minutes, season, and strain.
7. Remove the trussing string from the duck.
8. Serve hot with traditional accompaniments (p213) and Fennel and Cucumber Salad (p316).
serving amount
serves 4
rate this recipe
8.6
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