Clarissa Dickson Wright
By Jennifer Paterson and Clarissa Dickson Wright
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. 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