Name: Duck with Gooseberry and Brazil Nut Stuffing
Yield: Serves 4-6
Ingredients: juice from the tin of gooseberries; salt, black pepper; 1 lightly whisked egg (size 4); 2 oz (50 g) melted butter; 2 oz (50 g) brazil nuts - chopped finely; heart and liver of the duck - chopped finely; approx. 2 level teaspoons (2 x 5 ml spoon) arrowroot or cornflour; juices from the duck; 1 small glass sweet vermouth or sherry; 2 oz (50 g) pearl barley; 1 4½-5½ lb (1.75-2.25 kg) duck; drained gooseberries from 1 small tin; coarsely grated rind and juice of 1 small orange

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

If you are a small family and decide to have duck at Christmas, this gooseberry and nut stuffing and sauce makes a nice change from the traditional orange sauce. Made in a slightly larger quantity it is also good for goose.

Ingredients

1 4½-5½ lb (1.75-2.25 kg) duck

Method

Boil the pearl barley in unsalted water, until tender but still slightly nutty. Rinse through with cold water and then mix thoroughly with the rest of the stuffing ingredients. Season well. Stuff the whole of the duck with this mixture and truss up or stick skewers in to keep down the loose skin of the neck and hold the legs together. Heat oven to Gas Mark 6/400°F/200°C. Rub

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