Roast duck with apricot stuffing

Step 1/4

• 2 whole duck
• 200 g dried apricots
• 600 g mixed mushrooms
• 12 slices sandwich bread
• 2 clove garlic
• 2 onion

• cutting board
• knife
• bowl

Wash and pat dry the whole duck. Roughly chop apricots, chop mushrooms, cube sandwich bread, and transfer to a bowl. Mince garlic and finely chop onion.

Step 2/4

• 4 tbsp vegetable oil
• salt
• pepper
• nutmeg

• frying pan
• spatula

Heat vegetable oil in a frying pan. Add mushrooms and sauté for approx. 5 min. Add onion and garlic, and fry until fragrant. Season with salt, pepper, and a pinch of nutmeg. Fry for a little longer, then transfer to the bowl with the bread and apricots.

Step 3/4

• 200 g smoked bacon
• 4 eggs

• kitchen twine

Cube bacon and add to bowl with mushrooms. Add eggs, then use your hands to mix the stuffing until just combined. Stuff the duck with the filling, then truss the duck with kitchen twine. Season all over with salt and pepper.

Step 4/4

• 800 ml water
• red cabbage (for serving)

• oven
• baking dish

Transfer duck to a baking dish. Add water to the dish, then cover and transfer to the oven. Roast at 180ºC/350ºF for approx. 2 hr., then remove the lid and increase temperature to 200ºC/400ºF and roast for 30 min. more. Serve with cooked red cabbage, and enjoy!

Enjoy your meal!