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Poultry and Game Recipes -
Roast Heather
Honey Duck with Walnut Stuffing
Recipe
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Poultry and Game
Recipes
-
Roast Heather
Honey Duck with Walnut Stuffing Recipe
Ingredients
Serve
4
-
2.5 kg/5 lb oven-ready duckling
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2 tablespoons lemon juice
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2 tablespoons clear heather honey
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2 tablespoons plain flour
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300 ml/1/2 pint Chicken Stock
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salt
and pepper
Stuffing:
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1 tablespoon vegetable oil or duck fat
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1 onion, finely
chopped
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125 g/4
oz walnuts, chopped
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125 g/4
oz fresh white breadcrumbs
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grated rind of
1 lemon
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1 tablespoon chopped parsley
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1 teaspoon chopped marjoram
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1 egg, beaten
To serve:
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roasted root vegetables
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boiled cabbage
Method:
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First, make the stuffing. Heat the oil in a pan. Add
the onion and fry until soft. Stir in the walnuts,
breadcrumbs, lemon rind, parsley and marjoram and
season to taste with salt and pepper. Bind with the
egg.
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Prick the duck all over with a fine skewer.
Fill the body cavity with the stuffing. Truss the
duck, and set on a wire rack in a roasting tin.
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Mix
the lemon juice and honey together and brush over
the duck. Season to taste with salt and pepper.
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Cook
in a preheated oven, 220°C
(425°F), Gas Mark 7, for 10 minutes, then reduce the
temperature to 190°C (375°F), Gas Mark 5 and cook
for 25 minutes per 500 g/1 lb, allowing 10-15 minutes
resting time at the end.
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Baste frequently during the
cooking, brushing with any remaining lemon and honey
mixture. Remove from the oven and drain off all but
1 tablespoon of fat from the pan.
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Stir in the flour,
blending with the cooking juices, add the stock and
boil to thicken for the gravy. Serve with roasted
root vegetables and boiled cabbage.
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