Duck with Gooseberry and Brazil Nut Stuffing

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

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

Main course
Christmas
December

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