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.
INGREDIENTS
One jar of red wine jus
Two servings of potato gratin
Technique
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.
Explore the technique
