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.
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
Transfer the duck to a serving plate and keep warm. Then pour off the fat from the juices (keep the fat, as it is wonderful for fried and roast potatoes) and pour the juices into a saucepan. Add the gooseberry juice and vermouth. Blend the arrowroot (this will make a transparent, shiny sauce) or cornflour with
© 1978 Josceline Dimbleby. All rights reserved.