Roast Duck with Stuffing
Cook Time 1 hour + resting
1 x 2kg whole duck, air-dried overnight in the fridge & brought to room temperature at least 1 hour before cooking
Good pinch of salt
1 medium onion, chopped
4 good quality pork and fennel sausages
50g walnuts, chopped
1 tsp each of chopped sage and parsley
1 orange, zest and juice of ½ an orange
1 cup white breadcrumbs
pinch of salt
Preheat the oven to 190°C.
Remove the wing tips so they don’t burn.
Add all the stuffing ingredients together in a bowl and combine well.
Place the stuffing into the cavity, place the duck onto a tray, season with salt and put into the preheated oven for 1 hour 20 minutes or until cooked through.
Rest for 20 minutes before serving.