Palewski’s shoot on the lakes outside Istanbul produced a decent bag and Marta, his housekeeper, would have known what to do with a brace of wild duck.
2wild or 1farmed duck, drawn and plucked
thyme small bunch
stale bread6 slices
Rub the butter over your ducks, with the thyme. Put a few sprigs inside, too.
Pound the bread in mortar, and soften it with olive oil. With wild duck be generous with the oil; farmed duck is fattier and you will want a drier mixture. Mix in the garlic and the oregano, and stuff the ducks.
Beat the honey with a little more oil and drizzle it over the ducks. Scatter the giblets and the almonds around the pan and roast the birds for 25 minutes in a hot oven (230°C/450°F/Gas 8), until the skin is brown.