Foil Roast Duck or Goose with Fruit Stuffing
- Bacofoil Non-Stick 45cm wide and 3 times the length of the poultry
- 1 onion, finely chopped
- 3 rashers smoked streaky bacon
- 85g / 3oz unsalted butter
- 1 teaspoon chopped thyme
- 2 teaspoon chopped sage
- 115g / 4oz chicken, duck or goose liver, chopped (optional)
- 375g gooseberries, quartered
- 1 Cox Apple, cored and diced
- Grated rind and juice of 1 unwaxed lemon
- 4 tablespoon chopped parsley
- 75g / 3oz white country breadcrumbs, soft
- 150ml chicken stock
- 1 large duck or small goose
- 2 tablespoon liquid honey
- Salt and ground black pepper
- Preheat the oven to 180°C/Gas 4.
- In a large frying pan cook the onion and bacon in butter over a medium heat until the onion has softened and the bacon is starting to crisp.
- Add the thyme, sage and liver and cook for a further 3 minutes, add the gooseberries, apple, lemon juice and rind, cook until the gooseberries start to soften, fold in the parsley.
- Place the breadcrumbs in a large bowl and combine with the gooseberry mix and the stock. Squidge with your hands thoroughly to combine.
- Stuff the duck or goose. Place a piece of Bacofoil Non-Stick foil 45cm wide and 3 times the length of the poultry. If not using non-stick lightly oil the inside of the foil, place the bird on the foil, season and brush with honey, gather up the sides and secure the edges by pinching them together to make a loose parcel.
- Place the parcel in an oven tray and bake in the oven for 2 hours, for the last ½ hour, fold back the foil and allow your duck to brown.
- Remove the duck carefully from the foil and allow to rest before carving. Pour the fats from the foil into a bowl and keep for other uses such as gorgeous roast potatoes.
- TIP – if Gooseberries aren’t in season you may find them in the freezer section or substitute dried apricots soaked in water for a few hours before hand.