| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Year, At, Ballymaloe |
4 |
servings |
INGREDIENTS
|
|
Duck stock |
| 1 |
|
Free range duck; (about 1.8kg) |
| 85 |
g |
Onions; finely chopped |
| 40 |
g |
Butter |
| 100 |
g |
Soft white breadcrumbs |
| 1 |
tb |
Sage; freshly chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
SAGE AND ONION STUFFING
Singe off any remaining whiskers from the duck using a taper or hold the
bird over the gas jet of the stove. To make the stuffing, sweat the onions
in the butter on a gentle heat for 5-10 minutes until soft but not
coloured. Add the breadcrumbs and sage. Season with salt and pepper to
taste. Unless you plan to cook the duck immediately, allow the stuffing to
get cold.
Preheat the oven to 180C/350F/gas 4.
When the stuffing is quite cold, season the cavity of the duck and spoon in
the stuffing. Roast in the preheated oven for about 11/2 hours.
When the duck is cooked, remove to a serving dish and allow to rest while
you make the gravy. Heat the stock. Degrease the cooking juices (keeping
the duck fat for roast or saut. potatoes). Add the stock to the juices in
the roasting pan, bring to the boil, taste and season if necessary. Strain
the gravy into a sauce boat.
Serve the duck warm with apple sauce and gravy.
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