Duck with Apple & Rosemary Stuffing with Port Jus
This is a great dish for a celebration meal.
200°c/180°c fan – 400°f – Reg 6
Season duck breast and score skins cover with bacon and rosemary stalks and leave for at least an hour to marinate.
Prepare vegetables and make stuffing- Remove crusts from bread, chop rosemary, parsley, hazelnuts, onions and garlic. Peel, core and chop apples. Zest orange
Heat 3 tabs of oil in frying pan, tear bread into small cubes and fry for 4 mins until golden brown, add rosemary and cook for further minute. Remove from pan
Add nuts to pan and toast for 2 minutes take out and put with bread
Melt 25g butter & 1 tab of oil in pan and gently fry onion until translucent add garlic for 1 minute.
Add prepared apple to pan with sugar and fry for 4 minutes until softened and just browning.
Take off heat and combine all ingredients together, leave to cool
Shape stuffing into balls – you can add an egg here to help bind everything together
Slice onion and place on base of roasting tray add oil and heat for 5 minutes in oven
Put prepared breasts in pan with stuffing balls and cook for 20 minutes take out breast and let rest covered with foil.
At this stage if the stuffing not cooked leave in oven but keep an eye on them so they don’t dry out.
Melt butter in pan and add flour stir and cook for 1 minute add Port and stock slowly make sure no lumps simmer for 5 minutes add seasoning and any juices from roasting tray.
Serve make sure jus is piping hot.
Stuffing and jus can be made in advance so no fuss on the evening!
4 tabs oil
3 slices white bread
200g cooking apples
1tsp caster sugar
Orange – small
20g fresh parsley
6 duck breast
6 slices bacon rasher
2tab plain flour
250ml chicken stock