WHOLE ROAST DUCK WITH SPICY PRUNE AND APRICOT STUFFING
Ingredients
1 whole duck cleaned
salt and freshly ground black pepper
2 red onions finely chopped
3 sticks of celery from the centre finely chopped
2 cloves of garlic finely chopped
200g dried apricots soaked in boiling water for 30 minutes
200g dried pitted prunes soaked in boiling water for 30 minutes
1 crisp eating apple peeled, cored and chopped into 1cm cubes
2 fresh bay leaves
1 teaspoon of cinnamon
1 teaspoon of powdered cloves
1 teaspoon of allspice
half a teaspoon of grated nutmeg
zest and juice of orange
100ml white wine
200g pistachio nuts unsalted and shelled
Description
Use this great vibrant stuffing for turkey, chicken or duck, or for the centre of a loin of pork, or with spring lamb. You could use any dried fruits and any nuts in combination.
Method
Mix the chopped vegetables and chop the garlic. Soak the prunes and apricots together in boiling water.
In a heavy bottomed pan, heat a little olive oil. Fry the garlic until golden. Add the chopped vegetables and sweat gently for 7-8 minutes. Add all the dried spices and cook until they are aromatic. Drain the soaked fruit, roughly chop and add to the pan. Mix together and add the soaking liquid from the fruit. Add the orange juice and the zest and white wine and cook to reduce.
Season to taste with salt and freshly ground black pepper. Continue to cook until all the liquid has been absorbed.
Add the diced apple and nuts. Add these at the end so they keep their texture.
Pre heat the oven 180°C.
Season the inside cavity of the duck and spoon in the stuffing. Any left over stuffing can be cooked in the oven or in a covered sauce pan.
Lay duck breast side down on a foil lined roasting tray. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes.
After that time tip off the excess fat and turn the bird over. Continue to roast until golden brown for another hour. Tip off any excess fat. Duck fat is great for roasting potatoes with and will keep well in the fridge.
Categories
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