| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 125 | g | Fresh breadcrumbs, 4oz |
| 125 | g | Dried ready-to-eat prunes |
| chopped 4oz | ||
| Grated rind and juice of 1 | ||
| lemon | ||
| 2 | T | Freshly chopped thyme |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Whole fresh duck, a 2kg 4 | |
| 1/2lb | ||
| duck will serve 4 | ||
| 2 | T | Medium sherry |
| 250 | Chicken stock, 8 fl oz | |
| 1 | T | Cornflour, blended with a |
| little cold water |
INSTRUCTIONS
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 200 øC, 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 20.4mg
Sodium: 316.6mg
Potassium: 142.4mg
Carbohydrates: 28.5g
Fiber: 3.6g
Sugar: 2.3g
Protein: 8.5g