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Duck with Prune, Thyme And Lemon Stuffing
Submitted by administrator, 1340 days 10 hours ago.
yield : 4 servings
ingridients :
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
directions :

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 øC, 400 øF, 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.

NOTES : A delicious alternative to turkey over the festive period.

 
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