Roasted duck breast with English Bramley apple stuffing

 This recipe from Rosemary Shrager, featured in the December 2020 edition of Kent Life magazine. Serves six generously

4 duck breasts (approx. 680g)
14 rashers smoked streaky bacon
Salt and pepper
For the stuffing 
400g sausage meat
2 Bramley apples. peeled and finely diced (200g finished weight)
Juice of½ lemon
75g onion, very finely chopped
2 tbsp breadcrumbs
30g butter
50g dried cranberries, chopped finely
l egg yolk
2 tbsp of parsley, finely chopped
Salt and pepper

First trim the four duck breasts by removing any sinews and skin. Now brown in butter for 30 seconds on each side and leave to one side.

In a frying pan over a medium heat. melt the butter and soften the onions, making sure you do not brown them. Now add the diced apple and lemon juice; this will take about four minutes. You should end up with half of the apple still in cubes and half broken down to a puree consistency. This needs to be drained and transferred into a large bowl and allowed to cool.

Now add and mix together the sausagemeat. cranberries, parsley, egg yolk, salt and pepper. This can be done by hand or in a processor to make it finer, depending how fine you want it.

Take the streaky bacon and roll very thinly between two sheets of greaseproof paper. This will make them longer. Place the bacon vertically onto some clingwrap, then spread 300g of the stuffing over the bacon. Place two duck breasts on the stuffing, cut a shallow slit lengthways, season well and put the other two breasts on top. Wrap tightly with the clingwrap. Once wrapped, make sure you tie and knot the end making sure it is sealed. Leave to rest in the fridge for a couple of hours or overnight.

Place the wrapped duck into a large saucepan of just simmering water for approximately lS minutes, the temperature of the meat should reach 150c. Now remove, make a hole in the clingwrap to allow the juices to drain out. Allow to get cold.

Carefully remove the clingwrap and to make it even more secure, tie five pieces of string around the meat. Take a large frying pan and brown on all sides. Finish in the oven for 25 minutes. The inside temperature should reach 165c to 170c. It will continue to cook, allow it to rest on a grid for 25 minutes covered with tin foil.

The rest of the stuffing can be used to make little sausage roll-shaped chips to have with the duck or serve as a tasty canape.