All Easy Recipes. Cook all that you can cook. Roast Duck Stuffed With Apples And Prunes
 
What You Need:            (To Serve: 4 - 6)
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  • 1 duck
  • 4 oz prunes
  • ½ pound cooking apples
  • Salt and pepper
  • ¾ pint giblet stock
  • ½ oz butter
  • ½ oz flour

  • How To Cook:
    1. Put the giblets into a pan with 1 pint water and simmer for 1 hour.

    2. Wash and stone the prunes and cut each into 4; peel the apples and cut into quarters.

    3. Wash the duck well and dry with a clean cloth, then rub inside and outside with salt and pepper.

    4. Fill the inside with the prunes and apples, using enough to fill the duck completely, and sew up with string.

    5. Truss in the usual way, place in a tin without any fat, and cook in a hot oven (450°F) for 20 minutes.

    6. Take ¾ pint giblet stock and baste the duck, repeating every ¼ hour during the cooking.

    7. Reduce the heat to moderate (350°F) when basting is commenced and roast in all for about 1½ hours.

    8. Remove the strings and keep the duck hot while making gravy.

    9. Serve with sweet browned potatoes.

    10. Pour the stock from the roasting tin into a basin and carefully skim off all the fat from the top.

    11. Melt the butter in the roasting tin, mix in the flour and add the stock; bring to the boil, stirring well, and add some seasoning, also browning if necessary.


     
     
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