Stuffed Boned Duck with Green Olives

Name: Stuffed Boned Duck with Green Olives
Yield: Serves Six
Ingredients: 225 g/8 oz belly of pork, minced; 4 large slices white bread, made into breadcrumbs; about 25 g/1 oz butter; 1 onion, finely chopped; 1 (2.25–2.75-kg/5–6-lb) fresh duck; salt and pepper; salt and pepper; 1 clove garlic, crushed; 2 tablespoons green olives, stoned and chopped; 1 whole egg and 1 egg yolk; 1 teaspoon chopped or rubbed sage; 4 large slices white bread, made into breadcrumbs; 1 whole egg and 1 egg yolk; 1 orange

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 (2.25–2.75-kg/5–6-lb) fresh duck
about 25 g/

Main course

Method

Bone the duck: cut through the skin all the way down the backbone. Work the flesh away from the carcase doing first one side and then the other. When you come to the legs, cut off the knobbly drumstick joint and work the bones out. Chop the pinions off the wings and work the wing bones out too. You should end up with a large uneven square of skin, with flesh attached. Put this, skin side down,