This stuffing is great for wild duck, if you’re lucky enough to have one. We’ve used a farmed one. This stuffing is just as good for chicken, pheasant or quail.
This will make a delicious stock which will be the basis of the gravy. Meanwhile, singe the duck and make the stuffing. To make the stuffing: Melt the butter and sweat the onion on a gentle heat ...
This duck recipe is a winner. The skin is crispy, it’s full of flavour and the sauce is magic (feel free to use sherry or just wine if you don’t have marsala).