Spinach, Walnut and Cranberry Deboned Stuffed Duck

Serves:

Cooking Time:

< 60 min

Ingredients:

125 ml rice
uncooked, cooked according to the instructions on the packet (a mixture of brown and wild rice is also delicious)
15 ml oil
1 onion(s), finely chopped
300 g frozen spinach, chopped
100 g walnuts
or pecan nuts, chopped
50 g dried cranberries
230 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese
salt & freshly ground black pepper, to taste
stuffed duck

Method

Preheat the oven to 190 °C.
Season the deboned duck with salt and pepper on both sides, then place it skin-side down on a roasting rack set over a baking tray.
Heat the oil in a pan and fry the onion over medium heat until soft and golden. Add the spinach and cook until all the liquid has evaporated. Stir in the chopped nuts, cranberries, and cooked rice. Over low heat, blend in the LANCEWOOD® Medium Fat Spring Onion and Chives Cream Cheese until the mixture is creamy and well combined. Allow it to cool slightly before using.
Spread the cooled filling evenly inside the duck, then roll it up tightly and secure with string. Score the skin in a crisscross pattern, sprinkle with salt, and roast for 35 minutes until golden. Reduce the oven temperature to 160 °C and bake for a further 20–30 minutes, depending on how well done you prefer the duck.
Once cooked, let the duck rest for a few minutes before transferring to a serving platter. Slice and serve with seasonal vegetables of your choice for a festive main dish.

Tip: You can ask your butcher to debone the duck for convenience, or try this filling with chicken or turkey for equally festive results.