Duck with prune, thyme and lemon stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Fresh breadcrumbs; (4oz) |
| 125 | grams | Dried ready-to-eat prunes; chopped (4oz) |
| Grated rind and juice of 1 lemon | ||
| 2 | tablespoons | Freshly chopped thyme |
| Salt and freshly ground black pepper | ||
| 1 | Whole fresh duck; a 2kg (4 1/2lb) | |
| ; duck will serve 4 | ||
| 2 | tablespoons | Medium sherry |
| 250 | millilitres | Chicken stock; (8 fl oz) |
| 1 | tablespoon | Cornflour; blended with a |
| ; little cold water | ||
Directions
Mix together the breadcrumbs, prunes, lemon rind and juice, thyme and seasoning and use to stuff the cavity of the duck.
Prick skin all over with a fork and cook in a preheated oven at 200øC, 400 øF, Gas Mark 6 for 20 minutes per 0.5kg (1lb).
Remove the duck from the roasting tin and keep warm.
Add the sherry to the roasting tin and place over a moderate heat for 1 minute, stirring continuously to de-glaze the tin.
Add the stock, blended cornflour and seasoning to taste and bring to the boil.
Spoon a little gravy over the duck and serve the remaining in a gravy boat.
Garnish with fresh thyme and lemon slices.
Converted by MC_Buster.
NOTES : A delicious alternative to turkey over the festive period.
Converted by MM_Buster v2.0l.