Recipe Sections
4 - 6 as an accompaniment
If you remove the neck from the duck and remove the bone you can use the neck skin to place the stuffing in.
This is a great stuffing which stays nice and moist and goes very well with duck. When preparing a stuffing to go with duck, it is best to cook it separately. Always leave the cavity of the duck open, so the heat can circulate inside the duck and cook it from both the inside and outside.
1 cup dried apricots
1/2 cup wine vinegar
1 cinnamon stick
1 medium onion, chopped
1 tsp parsley, chopped
1 tsp rosemary, chopped
1 tsp oil
1/2 cup flaked almonds
1/2 cup breadcrumbs
Salt and freshly ground black pepper
Put the apricots, vingear and cinnamon stick into a small pan and heat slowly on a low heat until the apricots are moist and the vinegar is absorbed.
Lightly cook the onion until transparent in the oil, and then add the herbs.
Discard the cinnamon stick, chop the apricots roughly and add to the onions, then add the almonds, breadcrumbs, and seasoning, mix well.
Form into a log in tin foil and cook alongside the duck for 20 to 30 minutes.