SLOW-ROASTED DUCK WITH PRUNE AND PROSCIUTTO STUFFING
SERVES: 6 // PREP + COOKING TIME: 3HRS 30 MINUTES
INGREDIENTS
1 tbsp unsalted butter100 g chicken livers, cleaned100 ml extra virgin olive oil2 medium brown onions, chopped1 orange rind, finely grated and juiced⅓ cup parsley, finely chopped2 tbsps rosemary, finely chopped1 tbsp thyme, finely chopped⅓ cup (60 g) pitted prunes, chopped1 ½ cups (110 g) coarse stale breadcrumbs, toasted 65 g prosciutto, chopped2 tbsps pistachios2.1 kg fresh duck, rinsed, dried1 tbsp sea salt flakes
METHOD
1. Preheat the oven to 170 °C.2. Melt butter in a frying pan over medium heat. Add livers and sear until golden brown on the outside, but still very pink in the middle. Transfer the livers to a large bowl, and leave to rest. When cool, cut…