INGREDIENTS

INSTRUCTIONS

Stuffing: Heat a non-stick frying pan and add 20g of unsalted butter.
When the butter is hot, gently saut the Chanterelle's and season  them.
When the Chanterelle's are cooked, place in a small colander to  drain
and cool down. When the mushrooms have cooled, finely chop.  In a small
saucepan heat up 30g of unsalted butter. Add the shallots  and sweat
for about 5 minutes until translucent. Add the mushrooms  and apples
and a few thyme leaves and sweat for a further 10 minutes.  Take the
pan off the stove and stir in the breadcrumbs a few at a  time with a
fork until you have a fluffy stuffing mix. Adjust  seasoning and keep
in a place to cool.  Duck: Take the duck and check the insides for any
giblets and remove.  Season the inside of the duck with salt and pepper
and fill with the  stuffing. Tie the duck and season the outside.  In a
saucepan heat up the vegetable oil and seal the duck on all  sides.
Place the duck on its back and place some knobs of butter on  the duck.
Place the duck in a preheated oven at 150c for about 1 hour, basting
regularly so the skin goes golden and crispy. Take the duck out when
cooked and rest on a wire rack breast side down.  Cut the duck into
portions and serve each portion with a spoonful of  the stuffing on a
silver flat.  Sauce: Heat up the duck jus and whisk in the butter.
Spoon a little  jus over the ducks and serve the rest in a sauceboat.
Garnish with  watercress.  Turnip mash: Boil the turnips and potatoes
separately in salted water  until tender. Drain the potatoes and
turnips and dry out a little  over the stove. Mash the potatoes and
turnips with a potato ricer  into a bowl.  Add the double cream and
melted butter. Adjust seasoning and re-heat  the puree on the stove.
Serve the puree separately in a vegetable dish  alongside the duck.
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Nutrition (calculated from recipe ingredients)
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Calories: 1820
Calories From Fat: 1144
Total Fat: 130.1g
Cholesterol: 322.5mg
Sodium: 1358.2mg
Potassium: 1243.7mg
Carbohydrates: 143.2g
Fiber: 15.8g
Sugar: 28.2g
Protein: 26.3g