Duck Stuffed with Ham and Olives

Name: Duck Stuffed with Ham and Olives
Yield: Serves 4–6
Ingredients: 16 pickling onions, skinned; 16 baby carrots; 25 g/1 oz duck fat or butter; 175 g/6 oz onions, chopped; 20 button mushrooms; 2 tablespoons brandy; 1 duck liver, chopped; 18 black olives, pitted; 175 g/6 oz cooked ham, finely chopped; 175 g/6 oz mushrooms, finely chopped; 1 duck, boned; freshly ground black pepper; 2 tablespoons Madeira; ¼ teaspoon ground allspice; 40 g/1½ oz duck fat or butter; salt; 300 ml/½ pint Brown Sauce

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is a very good rich winter dish for a small gathering of friends, or a family Sunday lunch. There’s a fair amount of work involved in the preparation, but all that boning and sewing means that it is easy to carve once it reaches the table.

Ingredients

1 duck, boned
salt

Lunch
Main course
Gluten-free
Winter

Method

To make the stuffing, melt the duck fat or butter in a pan and sweat the onions for 5 minutes, until tender, then mix well with all the other stuffing ingredients. Leave to cool.

Spread the duck out flat, skin side down, and season well with salt and pepper. Pile the stuffing on to the duck, and pat into a thick sausage shape. Enclose in the duck and sew up neatly, tucking the ends in a