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This stuffing is fabulous to stuff a duck neck with, as an accompaniment to roast duck.
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 flaked almonds toasted
1/2 cup breadcrumbs
salt & pepper
Put the apricots, verjuice 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 greased tin foil or stuff the neck of the duck to form a sausage using a cocktail stick at each end to secure.
Cook alongside your roast duck for 20 to 30 minutes.