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Aylesbury duck ballotine

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. 



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. 

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