Stuffed Duck with Orange & Cranberry Sauce

Ingredients

• 225g (8oz) fresh breadcrumbs
• 50g (2oz) shredded suet
• 1 tbs Schwartz Coriander Ground
• 2 tsp Schwartz Marjoram
• 1 tsp Schwartz Onion Salt
• 1/4 tsp Schwartz Ground Black Pepper
• Zest and juice of 1 orange
• 1.8kg (4lb) duck
• 1 medium egg, beaten
• Sauce:
• 15g (1/2oz) cornflour
• 300ml (1/2 pint) unsweetened orange juice
• 225g (8oz) cranberry sauce, sugar to taste (optinal)

Method

STEP 1Pre-heat the oven to 190°C, 375°F, Gas Mark 5.

STEP 2To make the stuffing, combine breadcrumbs, suet, Coriander, Marjoram, Onion Salt, Pepper, orange zest and juice. Mix in the egg until all ingredients are thoroughly combined. Use to stuff the duck at the tail end. Sprinkle breast with salt and Pepper. Weigh, place in a roasting tin with a little oil, cover with foil and cook for 30 minutes per 450g (1 lb). If necessary remove foil ½ hour before end of cooking time so that the skin becomes crisp and golden.

STEP 3Meanwhile, to make the sauce, place cornflour in a small saucepan. Blend in orange juice, cranberry sauce and sugar if required. Bring to the boil, stirring.

STEP 4Place duck on a carving dish, spoon over a little of the sauce and serve remainder separately.

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This recipe uses

Coriander Ground

Marjoram

Onion Salt

Ground Black Pepper