(cont)

1 tsp Crushed black peppercorns
2 Small eggs beaten
40g Butter semi melted
Qtr Tsp Ground mace
1 Tbsp Plain flour
Pinch of salt

It’s a good idea to prepare the stock a day in advance, this will allow you to cool and chill it and remove any solidified fat. Heat the oil in a saucepan and brown the duck gizzard and heart. Slowly add the water, vegetables, bay leaf and liver. Bring to the boil and simmer for around an hour.
Strain the stock into a clean saucepan and rapidly boil until reduced to around 150ml, skim cool and remove any fat from the surface. Keep in the fridge until needed.
To make the stuffing, discard the outer stalks of the celery, trim the rest and chop up very finely. Place in a bowl with the breadcrumbs, salt, crushed black peppercorns and mace. Stir in the eggs and the melted butter and mix well.
The mixture should be quite stiff to roll into small balls, further breadcrumbs can be added to achieve the consistency required. Place in the fridge until required.
Place the duck on a wire rack in a roasting tin and sprinkle with plenty of salt and pepper. Rub this well into the skin, this will help to create a nice crispy finish. Prick the skin all over with a sharp folk, this will aid the release any excess fat.
Roast in the oven at 375°f/190°c/gas5 and allow 20 minutes per 500g. Baste occasionally with the fat collected in the tin. Invert the bird half-way through the cooking period. The duck is cooked when a skewer pushed into the bird releases clear and not pink juices.
Transfer to a serving plate, remove any trussing and keep warm while the sauce is prepared.
Drain any fat from the roasting tin and place on the top of the cooker, add the stock made in advance and boil until reduced by half, stirring to remove any meat juices from the bottom of the roasting tin. Add the orange juice and rind, raspberry vinegar, and dark brown sugar and reduce again by half. Pass the content of the roasting tin through a sieve into a small saucepan and return to the heat. Slowly add the Grand Marnier mixed well with the cornflour to thicken the sauce, finally add the butter.
If the sauce is too thick add a little more orange juice or a little more cornflour may be added if too thin. Dust the stuffing balls with flour and deep fry in vegetable oil until golden brown. Drain on kitchen roll.
To serve garnish the duck with the stuffing balls, fresh orange segments and watercress and serve the sauce separately in a sauce boat… a classic dish from a new perspective!

Enjoy good eating - John Clark