Duck with Apricot Stuffing HT
Poultry Game Pork Fruit Main Course
2.2kg/5lb Oven-ready Duck
Rashers Lean Bacon, chopped
Bread, crusts removed and cubed
Dried Apricots, chopped
1. Rinse the
duck inside and out with cold water. Pat dry, then sprinkle the body and cavity liberally with salt and pepper. Heat the
oven to 170C, 325F, Gas mark 3.
2. Make the
stuffing by heating half the oil in a frying-pan. Add the bacon and onion
and sauté until the onion is transparent. Transfer from the pan with a slotted spoon to a large mixing bowl.
3. Fry the bread cubes in
the remaining oil until golden, then add to the
onion mixture together with the apricots and nutmeg and
4. Beat together the melted butter and egg and stir into the stuffing mixture with salt and pepper to taste.
pack the stuffing into the neck and body cavity of the duck through the
tail end. Fold the neck skin over the opening and secure to the back with a skewer. Truss the duck and lightly prick the skin all
over with a fork to encourage the fat to run
6. Place the
duck on a rack in a roasting tin and pour over the stock. Roast for 2 hours,
frequently pouring off excess fat.
together the honey, soy sauce and 1 tbsp of the pan juices. Increase the oven
temperature to 200C, 40OF, Gas mark 6 and brush the duck with the honey glaze.
Roast for a further 30-60 minutes, basting the duck occasionally, until the juices run clear when the duck is pierced. Remove the trussings from the cooked duck, transfer to a
warmed serving dish and keep warm.
6. Pour off
all but 150ml/5 fl.oz. of the drippings in the roasting tin. Stir the port into the reserved juices. Blend the cornflour with
60ml/2 fl.oz. of this water and stir into the
sauce. Bring the sauce to the boil, reduce heat and simmer, stirring, until
7. To serve -
strain the sauce and pour over the duck.