Aylesbury duck ballotine
Serves five to six
A duck ballotine is a deboned Aylesbury duck; it's trussed and stuffed for a succulent bird that is simple to cook. Ours is flavoured with fig, hazelnuts and pork shoulder and made with a duck from the Macedon Ranges. Served with red wine jus, warmed potato gratin and a crisp leaf salad, this makes for a royal roast that six can share over the festive season.
One jar of red wine jus
Two servings of potato gratin
Preheat oven to 180C.
Sear the ballotine in a hot pan until light golden brown
Transfer to a wire rack and roast for 60min (alternatively – roast on a bed of vegetables).
Remove from oven when internal temperature reaches 60C and rest uncovered for 15min before carving.
Serve with warmed red wine jus, potato gratin and dressed leaves.