Restaurant 1861

Fine food worth the extra mile!

Ballotine of Duck, Citrus Sauce

RDL 0055


4 duck legs
100g minced duck
100g minced pork
2 oranges
2 lemons
1 lime
100ml Double cream
2 eggs beaten
50g dried bread crumbs
200ml duck stock
Pinch of salt and pepper


Grate the zest from the citrus fruits, and mix into the minced pork and duck. Add the eggs and mix thoroughly. Beat in the cream, seasoning and breadcrumbs until the mix is combined to make your forcemeat. Remove the thigh bones from the duck legs and trim away any excess fat or sinews.

Open out the duck legs and fill the cavity where the thigh bone was with your forcemeat. Fold the flesh around to reform the leg. Place in a deep baking tray with the juice from the fruit and the duck stock. Cover with a lid or foil and bake in the oven at 140c or gas mark 4 for 1.5 to 2 hours.

Drain the cooking juices in to a saucepan and place over a high heat until reduced by half. Serve with a selection of seasonal vegetables.