Roast duck with liver stuffing
(3)
1 day 2 hours 20 min
This roast duck with liver stuffing is a delightful and special alternative to the usual Sunday roast beef or chicken. Serve with seasonal vegetables.
Magpie
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Ingredients
Serves: 4
- 1 whole duck
- salt and pepper, to taste
- 1 tablespoon marjoram
- For the stuffing
- 300g minced pork shoulder or turkey
- 200g chicken liver, minced or chopped
- 1 medium onion, chopped
- 1 egg
- 1 bunch chopped fresh parsley
- 1 teaspoon groung nutmeg
- salt and pepper, to taste
- 350ml water
Method
Prep:20min ›
Cook:2hr ›
Extra time:1day marinating ›
Ready in:1day2hr20min
- Rub the duck inside and out with salt, pepper and marjoram. Chill overnight in the fridge.
- The next day, preheat the oven to 180 C / Gas 4.
- In a bowl, combine all ingredients for the stuffing. Fill the duck and secure with kitchen string or skewers.
- Place the duck in a roasting tin, then pour in 350ml water and cover.
- Roast for 2 to 3 hours, depending on the size of the duck (one hour for every kg). Cook until the meat is tender and the juices run clear (remove the cover for the last 15 to 20 minutes to allow the skin to get golden). Remove from the oven and serve.
