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Katie Stewart

Normandy Roast Duckling

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Times Cookery Book
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 1 (4 lb) (2 kg) oven-ready duckling
  • salt
  • 1

Method

This is a delicious way to serve roast duckling. Add 2 tablespoons of brandy to the gravy along with the cream for a special occasion.

Wipe the duckling and rub the skin over with salt. Set aside while preparing the stuffing.

Melt the butter in a heavy frying pan, add the breadcrumbs

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