MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Mallard Duck w/Honey Butter-Chorizo Stuffing
Categories: Game, Pork, Herbs, Breads
Yield: 5 Servings

40 g (1 1/2 oz) spun honey spread
110 g (4 oz) bulk chorizo
100 g (3 1/2 oz) white breadcrumbs
2 kg (4 1/2 lb) mallard duck
2 tb Thyme; chopped
1 tb Butter or olive oil
1 lg Onion; peeled, chopped
1 cl Garlic; peeled, fine chop'd
Salt & ground pepper

Set the oven @ 175oC/350of/Gas mark 4.

First make the stuffing, melt 25g of the spun honey
spread in a saucepan with the butter, then add the
onion, garlic and chorizo, cover with a lid and cook
on a low heat for 8-10 minutes or until the onions are
soft but not browned.

Take off the heat, then stir in the thyme and bread
crumbs. Season to taste with salt and pepper then
allow to cool.

Spoon the cooled stuffing into the duck's cavity and
place the duck in a roasting tin. Smear the remaining
spun honey over the skin of the bird and sprinkle with
some salt and pepper.

Place in the oven and roast for about 1 hour and 30-45
minutes (allowing about 20 minutes per 450g/1 lb),
until cooked, basting occasionally. If it begins to
look quite dark while cooking, cover with some foil.

To check whether the duck is fully cooked, stick a
skewer into the thigh with a spoon placed underneath
to catch the juices, the juices should run clear.
Also, the legs should feel quite loose on the bird.

When cooked, transfer the duck to a serving plate and
leave to rest, covered with foil and in the oven at
the lowest temperature. This will keep the duck warm
while you make the gravy or sauce.

Spoon the stuffing out of the duck into a serving bowl
or onto a plate.

Carve and serve.

Serves 4-6

Kerrygold and Rachel Allen Community Cookbook

Adapted to use a duck rather than a chicken by Uncle
Dirty Dave. Quite good. I was given a mallard duck but
a canvasback, teal, or even a domestic duck would work

From: http://blog.chilliupnorth.co.uk

Uncle Dirty Dave's Kitchen

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... "I cook with wine, sometimes I even add it to the food." -- W.C. Fields
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