| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury5 |
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 |
tb |
Freshly chopped thyme |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Whole fresh duck; a 2kg (4 1/2lb) |
|
|
; duck will serve 4 |
| 2 |
tb |
Medium sherry |
| 250 |
ml |
Chicken stock; (8 fl oz) |
| 1 |
tb |
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 °C, 400
°F, 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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