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.

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