Subj : 9/10 Nat'l Honey Day - 2
To   : All
From : Dave Drum
Date : Mon Sep 08 2025 10:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Mallard Duck w/Honey Butter-Chorizo Stuffing
 Categories: Game, Pork, Herbs, Breads
      Yield: 5 Servings
 
     40 g  (1 1/2 oz) spun honey spread
    110 g  (4 oz) bulk chorizo
    100 g  (3 1/2 oz) white breadcrumbs
      2 kg (4 1/2 lb) mallard duck
      2 tb Thyme; chopped
      1 tb Butter or olive oil
      1 lg Onion; peeled, chopped
      1 cl Garlic; peeled, fine chop'd
           Salt & ground pepper
 
  Set the oven @ 175ºC/350ºf/Gas mark 4.
  
  First make the stuffing, melt 25g of the spun honey
  spread in a saucepan with the butter, then add the
  onion, garlic and chorizo, cover with a lid and cook
  on a low heat for 8-10 minutes or until the onions are
  soft but not browned.
  
  Take off the heat, then stir in the thyme and bread
  crumbs. Season to taste with salt and pepper then
  allow to cool.
  
  Spoon the cooled stuffing into the duck's cavity and
  place the duck in a roasting tin. Smear the remaining
  spun honey over the skin of the bird and sprinkle with
  some salt and pepper.
  
  Place in the oven and roast for about 1 hour and 30-45
  minutes (allowing about 20 minutes per 450g/1 lb),
  until cooked, basting occasionally. If it begins to
  look quite dark while cooking, cover with some foil.
  
  To check whether the duck is fully cooked, stick a
  skewer into the thigh with a spoon placed underneath
  to catch the juices, the juices should run clear.
  Also, the legs should feel quite loose on the bird.
  
  When cooked, transfer the duck to a serving plate and
  leave to rest, covered with foil and in the oven at
  the lowest temperature. This will keep the duck warm
  while you make the gravy or sauce.
  
  Spoon the stuffing out of the duck into a serving bowl
  or onto a plate.
  
  Carve and serve.
  
  Serves 4-6
  
  Kerrygold and Rachel Allen Community Cookbook
  
  Adapted to use a duck rather than a chicken by Uncle
  Dirty Dave. Quite good. I was given a mallard duck but
  a canvasback, teal, or even a domestic duck would work
  
  From: http://blog.chilliupnorth.co.uk
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... It is the duty of an apple to be crisp and crunchable.
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