Recipe Sections
Don't forget to roast your potatoes in duck fat for the best roast potatoes in the world.
Duck is always special! To make it more so for Christmas, serve it with this lovely stuffing but don't stuff it into the duck. It will cause the duck to cook unevenly. Roll the stuffing into small balls and cook on a separate tray while the duck is cooking, or you can wrap in tin foil and poke small holes in the bottem of the foil then place in the baking dish to cook with the Duck juices
1 medium onion, chopped
2 rashers bacon, chopped
100g pistachio nuts, shelled
100g pine nuts roasted
1 tbsp parsley, chopped
1/2 tbsp sage, chopped
1/2 tbsp thyme, chopped
1 lemon, zest and juice
1 cup white breadcrumbs
1 egg, Chicken or Duck
Salt and freshly ground black pepper
In a suitable pan cook the bacon for a moment. When a little fat appears add the onion and cook it without colour for a few minutes.
Mix all ingredients together.
Cool the onion and bacon and add them to the other ingredients. Add the egg and mix it together.
Stuff duck neck skin with mixture and secure at both ends with a cocktail stick.
Alternatively you can roll the mixture into well greased foil and make a sausage shape. Seal foil along top and at both edges.
Cook alongside roast duck for 20 - 30 minutes.