Ingredients
Ingredients For the stuffing4 tbsp sunflower oil
3 white bread slices, crusts removed
1 fresh rosemary stalk, leaves finely chopped, plus 3 stalks for roasting
50g/2oz blanched hazelnuts (or cobnuts), roughly chopped
50g/2oz softened butter
2 onions, 1 finely chopped, 1 sliced thickly
1 garlic clove, crushed
200g/7oz cooking apples (such as Bramley), peeled, cored and cut into 1cm/½in dice
2 tsp caster sugar
½ orange, zest only
20g/¾oz chopped fresh parsley
flaked sea salt and freshly ground black pepper
3 mallards (wild ducks), rinsed with cold water and patted dry with kitchen paper
6 rindless streaky bacon rashers
fresh rosemary stalks, for garnish
2 tsp plain flour
100ml/3½fl oz cream sherry
250ml/10fl oz chicken stock
Description
Cooking Wild Duck Does Not Require Advanced Cooking Skills, Just A Few Simple Steps To Ensure A Delicious, Gamey Dinner.
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