Cherry and Walnut Stuffing
1 1/2 cups breadcrumbs
1 cup walnuts
1 cup pitted cherries
1/2 bunch spring onions, thinly sliced
1 or 2 cloves garlic, crushed
Finely grated rind of 1 Orange
Generous grind of black pepper and a little salt
Optional - 1 tablespoon glacé orange peel, finely chopped
Combine all the ingredients together and mix well.
Pack the stuffing into the duck cavity and secure. I sew the duck closed with string and then tie the legs together. Roast the chicken on a trivet although this time I used chicken thighs as a trivet and removed them when cooked.
It doesn't matter if you slightly overstuff the duck.
The duck neck can make a good sausage. Remove the skin in one piece and use it as a sausage casing. Tie one end with string, pack in the stuffing and then tie the other end. Bake with the duck. The stuffing could also be made from minced chicken or pork or a combination of meat and breadcrumbs.
Allow the sausage to cool and slice.