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Tamara West
This stuffing is great for wild duck, if you’re lucky enough to have one. We’ve used a farmed one. This stuffing is just as good for chicken, pheasant or quail.
Ingredients
| 1 | Duck, washed and dried (Main) |
| ½ loave | French bread, enough to make 2 cups rough crumbs |
| ½ | Onions, finely chopped |
| 1 | Celery stalk, finely chopped |
| ½ | Granny Smith apples, finely chopped |
| ½ cup | Pecans, or walnuts, chopped |
| ⅓ cup | Dried cranberries, chopped |
| 1 | Orange, zested and juiced |
| 1 Tbsp | Dry mixed herbs |
| 150 g | Chicken livers, finely chopped (Main) |
| 1 drizzle | Olive oil, and melted butter to coat duck |
| 1 sprinkle | Ground ginger |
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Directions
- Preheat oven to 175C. Remove any excess fat from duck and season the cavity.
- Add breadcrumbs to a mixing bowl with onion, celery, apple, chopped nuts, cranberries, the zest of half the orange and mixed dried herbs. Season with sea salt flakes and pepper. Mix together well, add chicken livers and half the orange juice and mix together.
- Stuff the duck (truss if you wish) and rub the outside with olive oil and a little butter. Season all over with pepper and salt, a sprinkle of ground ginger and another sprinkle of orange zest.
- Place into an oven bag, tie it up, pierce the bag in 2 or 3 places, and roast for 2 hours. Remove from oven. Open the bag, reserve the juices into a bowl, close bag and rest the duck for 5 minutes. Remove the fat from the juices and make a gravy, adding a little more orange juice as needed.
More of Warren's stuffed dishes
- Baked whole fish
- Stuffed pork schnitzels
- Buttercup gratin
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