Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Roast duck with hazelnut stuffing

Serves 6-8

Ingredients

2 free range ducks
Sea salt
50g/2 oz soft butter
2 tsp. freshly grated ginger
2 tbsp. Port

For the stuffing:

1 onion, finely chopped
50g/2 oz butter
2 potatoes, peeled and finely chopped
2 slices of bread, toasted, cooled and processed into crumbs
2 leek and pork sausages, roughly chopped
1 cooking apple, peeled, cored and cut into small cubes
2 cloves garlic, finely chopped
50g/2 oz toasted hazelnuts, roughly chopped
1 tbsp. Flat leaf parsley

Method

• Start by making the stuffing. Bring a pan of salted water to the boil and cook the potatoes cubes for 2-3 minutes or untill almost tender. Drain well.
• Melt the butter and gently sauté the onions with the sausage pieces. Transfer to a bowl and stir in the potatoes and the rest of the stuffing ingredients, mixing and seasoning the stuffing well with salt and pepper. Allow to cool.
• Preheat the oven to 200C/400F/Gas 6.
• Place the stuffing inside the cavity of the ducks.
• Mash the butter and ginger together. Rub the surface of the ducks all over with sea salt, taking care not to go down through the flesh. Spread the ginger butter all over the ducks.
• Place the ducks on a rack over a large roasting tin. Roast for 1 hour 20 minutes and then Pour off any fat from the pan and pour the port over the ducks. Cook for another 5 minutes or untill the duck legs come easily away from the bird when gently pulled apart.
• Allow the ducks to rest for at least ten minutes once it comes out of the oven. To serve, slice the breasts with a sharp knife and remove the legs. Serve hot with a spoonful of stuffing and a giblet gravy or cranberry sauce.

N.B. To make a tasty gravy, sauté a chopped onion with the giblets and some celery in a little butter. Add ½ bottle good red wine and reduce by half. Add the same amount of chicken stock and reduce by half. Strain into a clean pan. Stir in 2 tbsp. apple or red currant jelly and 50g/2 oz cold butter. Add the port from the roasting tin.