My friend Annie has made this beautiful duck roll for a number of years as part of our family Christmas feast and this year I noted down the recipe and took photos as we went.
It is stunning addition to the table and can of course be enjoyed at anytime of the year. The combination of duck, chicken mince, pistachios, cranberries and sour cherries is delicious and looks festive and is quite delicious.
1 duck skin-on deboned by your butcher
450g chicken mince
250g unsalted peeled pistachio nuts
100g cranberries chopped
1 can (400g) sour cherries drained
Salt and pepper
1 teaspoon dried oregano
2 tablespoons finely chopped parsley
Skewers and kitchen twine
Pre-heat oven to 180 degrees celcius
Lay duck flat on a board skin-side down, season skin with slat and pepper
Mix chicken mince with oregano, pistachios, chopped cranberries, season with salt and pepper
Spread chicken over inside (middle part) of duck in an even layer
Stud chicken with sour cherries, about four across, laying evenly in rows “down” the duck.
Roll the duck and secure pulling “skin” across the duck and through the wing holes on the other side
Tie the duck together with kitchen string.
Rub duck sparingly with olive oil. Sprinkle with salt, pepper and a dusting of dried oregano.
Put duck roll in roasting tin, along with wings and leftover chicken mixture formed into a patty.
Roast for an hour (about 40 minutes a kilogram) and until duck is golden brown.
Allow to rest for 20 minutes then slice into thin slices and place on a serving tray.
Serve with glazed carrots and a green salad for a lovely summer meal.