Recipe Sections
4 - 6 as an accompaniment
Serve with Duck Fat Roasted Potatoes and Bitton Red Wine Sauce
A Great addition to the Christmas table this year.
1 cup dried apricots
1/2 cup verjuice
1 cinnamon stick
1 medium onion, chopped
1 tsp parsley chopped
1 tsp rosemary, chopped
1 tsp oil
1/2 cup shiraz
1/2 cup pinenuts
1/2 cup breadcrumbs
Salt and freshly ground black pepper
Unwrap the Duck and pat dry with kitchen paper
Season with Murray river sea salt and fresh cracked pepper
Place onto rack and into a pre-heated oven
Bake on 180 for 30 minutes per kg
Once cooked remove from the oven and allow to rest for 15 minutes
Remove string and carve