In testing this recipe I used a small spoonbill duck, one is just right for two servings, otherwise the mallard is fine.
The kaffir lime leaves are very aromatic and a great addition to the more traditional herbs we use. They can be bought fresh or frozen at most Asian specialty stores. Worth growing a potted tree for this actually, I say a pot as they are very frost tender and for most of New Zealand they will need to be under cover for the winter. Mine becomes a pot plant inside for 4 months.
INGREDIENTS:
1 spoonbill or mallard duck
½ a medium sized onion (75g)
5 kaffir lime leaves
2 slices wholegrain toast bread
50g shelled walnuts
30 ml olive oil
One fresh lime (small lemon okay)
1 teaspoon honey
50 ml cream
INSTRUCTIONS:
Dice the onion and fry in the olive oil, roll the lime leaves and slice into very thin strips, alternatively crush them in a mortar with a pestle, add to the onions.
Make fresh breadcrumbs in a food processor, when they are fine, add the walnuts and process until they are incorporated but not too fine. Add the onions and kaffir lime, season a little with salt and pepper.
Wipe out the inside of the duck with kitchen towel paper and stuff the duck with the mixture. Tie the legs together, rub in a little oil and seasoning.
Cook in an oven pre-heated to 160ºc for around 1½ hours, turning a few times.
Take the duck out of the roasting tray. To make a simple pan gravy, pour off any fat from the pan, place the roasting pan onto a direct heat, add the juice from the lime/lemon, 50mls water, and the cream, simmer to a nice consistency, this will only take a couple of minutes, season to taste, strain.
Carve the duck; serve with the stuffing and the pan sauce.
