Rich and succulent roast duck – Food & Home Magazine

Name: Rich and succulent roast duck – Food & Home Magazine
Ingredients: 3,5 – 4kg trussed and oven-ready fresh duck; coarse salt; fresh mint leaves, to garnish; Stuffing; 30ml (2 tbsp) olive oil; 1 medium onion, finely chopped; 1 stick celery, finely chopped; 5ml (1 tsp) ground coriander; 250g lean pork or beef mince; 250ml (1 cup) fresh brown breadcrumbs; 45ml (3 tbsp) fresh flat-leaf parsley, chopped; 30ml (2 tbsp) fresh mint, chopped; zest of 1 orange; salt and freshly ground black pepper, to taste; Gravy; 30ml (2 tbsp) flour; 500ml (2 cups) chicken stock; juice of 1 orange; 60ml (¼ cup) port, optional; 15ml (1 tbsp) redcurrant jelly; roasted apples, to serve; roasted red onions, to serve

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Rich and succulent roast duck is a delicious main course for entertaining or Christmas. Indulge in thick, juicy, delectable duck meat.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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