Ballottine of Duck

• 1 large duck, boned out, liver reserved
• 450 g (1 lb) salted belly pork, rind reserved, cut into 5 mm (¼ inch

To make the stock, put the giblets, carcase and rind from the belly pork in a saucepan with the water and add the carrot, onion, celery, seasoning and bouquet garni. Bring to the boil, cover and simmer gently for 1 hour. Remove from the heat and strain. Set aside.

Lay out the boned duck on a flat surface, skin side down; it will form a rough triangle. Slice off about half the breast mea