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Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
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.
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.