Recipe for Duck with Prune, Thyme and Lemon Stuffing 
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Yield:
4 servings
Ingredients:
Amount Ingredient
125 gm Fresh breadcrumbs, (4oz)
125 gm Dried ready-to-eat prunes, chopped (4oz)
Grated rind and juice of 1 lemon
2 tbl Freshly chopped thyme
Salt and freshly ground black pepper
1 whl fresh duck, a 2kg (4 1/2lb) duck will serve 4
2 tbl Medium sherry
250 ml Chicken stock, (8 fl oz)
Instructions:
Instructions: Mix together the breadcrumbs, prunes, lemon rind and juice, thyme and seasoning and use to stuff the cavity of the duck.

Prick skin all over with a fork and cook in a preheated oven at 200 C, 400 F, Gas Mark 6 for 20 minutes per 0.5kg (1lb).

Remove the duck from the roasting tin and keep warm.

Add the sherry to the roasting tin and place over a moderate heat for 1 minute, stirring continuously to de-glaze the tin.

Add the stock, blended cornflour and seasoning to taste and bring to the boil.

Spoon a little gravy over the duck and serve the remaining in a gravy boat.

Garnish with fresh thyme and lemon slices.

NOTES : A delicious alternative to turkey over the festive period.

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