BONED AND STUFFED ROAST DUCK

Yields6 Servings

1 duck about 2kg

Ask the butcher at Scotts to bone it for you

450 g pork and apricot sausage meat

The butcher at Scotts will prepare it for you

1 small onion, finely chopped

1 green apple, cored and finely chopped

85 g dried apricots, finely chopped

85 g walnuts, chopped

2 tbsp chopped fresh parsley

2 duck breasts, skin removed

Salt and pepper to taste

Wipe the duck with kitchen paper both inside and out; lay it skin-side down on a board and season well with salt and pepper

Mix together the sausage, meat, onion, apple, apricots, walnuts and parsley and season well with salt and pepper, form into a large sausage shape

Lay the duck breasts on the whole duck and cover with the stuffing; wrap the whole duck around the filling and tuck in any leg and neck flaps

Preheat the oven to 190C/Gas5

Sew the duck up the back and across both ends with fine string; try to use one piece of string so that you can remove it in one go; mould the duck into a good shape and place, sewn-side on a wire rack over a roasting dish

Roast for 1 ½ -2 hours, basting occasionally, when it is cooked, the duck should be golden brown and crispy

Carve the duck into thick slices and serve with a sauce of your choice

BONED AND STUFFED ROAST DUCK

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