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 pink. Baste frequently.
Remove the ducks to a warm place. Spoon the fat from the tin, then add the stock and vinegar and let it bubble on top of the stove. Meanwhile, spoon the fruit and shallots from inside the ducks and sieve, pressing through as much of the fruit as possible. Add the resulting purée to the stock mixture. Reduce, check the seasoning and pour over the carved duck.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.