Hello All!
If you have been collecting these elsewhere, I'm afraid they're duplicates. 
If not - here you are most of them are a bit more useful than the last one.
All the Best
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Ballotine of Duckling
 Categories: Main dish, Poultry, British
      Yield: 6 servings
      1 lg Duckling
MMMMM--------------------------STUFFING-------------------------------
      3    Chicken supremes
      8 tb Port
      1    Seville orange -=OR=-
      1    Lemon
      2 oz Butter
      2    Shallots; finely chopped
      1    Duck liver
  1 1/2 lb Pork, lean AND fat
      4 oz Fresh white breadcrumbs
      1    Egg
      6 tb Parsley; finely chopped
      4 sm Sage leaves; finely chopped
           Salt & pepper
MMMMM-----------------------FOR THE GRAVY----------------------------
      5 fl Good duck stock
           Port -=OR=-
           Orange or lemon juice
           Salt & pepper
  Wipe the duck, remove wingtips and next section of wing. Bone the
  duck, either through the neck end, or by slitting the skin along the
  backbone (in this case, the ballotine will have to be sewn together
  again, and unstrung after roasting). In either case, the duck
  drumsticks should be left in place and the thighs removed. Use the
  carcass and giblets to make a good duck stock. Set the boned duck
  aside while preparing the stuffing.
     Cut the skin and bone free chicken breasts onto long strips about
  1 cm wide. Put them in a dish with the port and juice of the orange
  or lemon (grate zest first, and put aside for later) to marinate.
  Melt half the butter in a small pan and add the chopped shallots.
  Cook them over medium heat until tender but not brown. Transfer them
  to a large bowl and add the remaining butter to the pan. When it is
  good and hot, add the duck liver and cook it lightly to stiffen it so
  that it may be chopped. Do so, and add it to the bowl.
    Chop half the pork very coarsely (1 cm cubes are a good target) and
  mince the remainder (once) not too finely. If using a food processor,
  beware not to convert to a lump. Put both lots of pork into the bowl,
  together with the breadcrumbs, grated citrus zest, herbs, egg and a
  good dollop of salt and pepper. Mix throughly and fry a dollop to
  check seasoning. Correct if need be.
    Lay the duck breast down on a board and spoon half the forcemeat
  into/onto it. Form into a thick duck shaped layer on the bird. Drain
  the slivers of chicken and press them lengthwise into the first layer
  of stuffing. Spread the remaining stuffing over and sew up either
  along the whole of the back, or just neck and tail vents. Use a
  trussing needle and thread or fine string. Pin the wings and legs in
  position close to the body with skewers or trussing. Pat the bird
  back into shape.
    Do not prick the bird, but roast it in a preheated (180øC, 350øF Mk
  4) oven for about 2 hours, basting once or twice with the port and
  juice marinade.
    Rest the duck 10 minutes before carving. Make a thin gravy from the
  skimmed pan juices, if they are not too darkly  caramelized, adding
  the stock, port, juice and seasonings to taste.
    To serve the duck, start at the neck end, Cut off the wings neatly
  and cut across the body in thick confident slices.
  Recipe by Shona Crawford Poole - The Times Cookbook
  MMed by IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
Ian
--- GoldED 2.50+
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