BONED AND STUFFED ROAST DUCK

1 duck (about 2kg - Ask the butcher at Scotts to bone it for you)

450 g pork and apricot sausage meat (The butcher at Scotts will prepare it for you)

1 small onion, finely chopped

1 green apple, cored and finely chopped

85 g dried apricots finely chopped

85 g walnuts, chopped

2 tbsp chopped fresh parsley

2 duck breasts, skin removed

salt and pepper to taste

- Wipe the duck with kitchen paper both inside and out; lay it skin-side down on a board and season well with salt and pepper

- Mix together the sausage, meat, onion, apple, apricots, walnuts and parsley and season well with salt and pepper, form into a large sausage shape

- Lay the duck breasts on the whole duck and cover with the stuffing; wrap the whole duck around the filling and tuck in any leg and neck flaps

- Preheat the oven to 190C/Gas5

- Sew the duck up the back and across both ends with fine string; try to use one piece of string so that you can remove it in one go; mould the duck into a good shape and place, sewn-side on a wire rack over a roasting dish

- Roast for 1 ½ -2 hours, basting occasionally, when it is cooked, the duck should be golden brown and crispy

- Carve the duck into thick slices and serve with a sauce of your choice

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