Poultry and Game Recipes - Roast Heather Honey Duck with Walnut Stuffing Recipe

  
 

Poultry and Game Recipes - Roast Heather Honey Duck with Walnut Stuffing Recipe

Ingredients

Serve 4

  • 2.5 kg/5 lb oven-ready duckling

  • 2 tablespoons lemon juice

  • 2 tablespoons clear heather honey

  • 2 tablespoons plain flour

  • 300 ml/1/2 pint Chicken Stock

  • salt and pepper

Stuffing:

  • 1 tablespoon vegetable oil or duck fat

  • 1 onion, finely chopped

  • 125 g/4 oz walnuts, chopped

  • 125 g/4 oz fresh white breadcrumbs

  • grated rind of 1 lemon

  • 1 tablespoon chopped parsley

  • 1 teaspoon chopped marjoram

  • 1 egg, beaten 

To serve:

  • roasted root vegetables

  • boiled cabbage

Method:

  1. 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.

  2. 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.

  3. Mix the lemon juice and honey together and brush over the duck. Season to taste with salt and pepper.

  4. 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.

  5. 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.

  6. 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.