CHRISTMAS DUCK ROAST WITH STUFFING
Serves 6 Time required: 1 hour 30 minutes
Ingredients
1 whole dressed Duck with the skin
¼ cup vinegar
3 teaspoons pepper powder
2 cups bread crumbs
2 teaspoons dried mint or chopped fresh mint
2 eggs beaten
1 cup of boiled peas and carrot
½ teaspoon grated lemon rind
½ cup oil
Salt to taste
Cook the liver, heart, gizzards and other edible internal parts of the duck with a little water, salt and pepper powder till soft.
Remove and chop into very tiny bits. This is known as the Giblets mince.
Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.
Now slit the duck near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly.
When the duck is stuffed well, close the opening and rub oil well all over it.
Place the stuffed duck in a large pan and add sufficient water. Cook first on high heat then simmer on low heat till the duck is almost tender. Keep simmering till all the water dries up. Keep turning from side to side till the duck is well roasted and turns a lovely golden brown all over.
(The stuffed duck can also be roasted in an oven if desired).
Serve hot or cold with boiled vegetables and mash potatoes and Bread.
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