Roast duck stuffed with apricot and orange

25/12/2012

I have prepped the duck, stuffed it and trussed it. It is now roasting very slowly on a bed of onion, garlic and white wine in an earthenware crock.

2 Comments

Fabian Franco

25/12/2012 09:21:01 am

Sounds great! At what temperature and for how long will this fine bird cook.
We are cooking a pheasant for the fisrt time, wrapping it with bacon and using some Port.

Cheers and happy holidays!
Fabian Franco
Flagstaff, Arizona USA

HistoryNeedsYou

25/12/2012 10:00:17 am

Hi Fabian, I cooked the duck for two hours in a covered earthenware pot at 170C. Pheasant is very low in fat so is best stewed or pot roast. I like to east pheasant Normandy style with apple and cidre.

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Roast duck stuffed with apricot and orange

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