Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

Again my thanks to Prue Coates for this recipe. In all the years of my alcoholic indulgence, I wept as I threw away the sloes from my sloe gin. Now that I no longer make it, I have found this recipe, so I offer it to you with affection.


  • 2 mallard ducks
  • salt and freshly ground pepper
  • 4 tbsp gin-soaked sloes or damsons from


Salt and pepper the ducks well and stuff with the fruit and the shallots.

Melt the butter in a roasting tin and add the ducks. Roast in a preheated oven at 220°C/425°F/Gas 7 for 45 minutes, or longer if the ducks are large or you don’t like them