Canard entier aux dragées

• 1 Muscovy duck
• 4 French shallots, peeled and chopped
• 1 tablespoon rosemary leaves<

Preheat the oven to 160°C (315°F/gas 2 –3).

To make the stuffing, combine well the shallot, rosemary and thyme, and stuff the duck.

Mix the almond and honey together, then rub the mixture all over the duck.

Put the duck in a large flameproof roasting tin and