A boned roast duck, 
filled with a luxurious
stuffing of veal, pork, 
and wine-soaked 
prunes, is a spectacular
centerpiece for a special
meal. Reserve the
bones and giblets for 
making the stock, which
will become a sauce for
the sliced duck. 


Wild rice, baby carrots,
and tiny green beans are
perfect accompaniments.
 Yield 6 to 8 servings
 
1 5 lb. duck, boned
6 cups brown duck or chicken stock
2 tsp. cornstarch mixed with 1 tbs.. Madeira
salt and freshly ground pepper
Stuffing
1/3 cup coarsely chopped prunes
1/3 cup Madeira or tawny port
1 tbs. unsalted butter
1/3 cup chopped shallots
1/2 cup fresh bread crumbs
1 large egg 
1 1/2 tsp. salt
2 tbs.. coarsely shopped pistachios
1 tbs. chopped fresh parsley
1/4 tsp. freshly ground pepper
12 ounces ground veal or turkey
12 ounces ground pork
  1. To make the stuffing, put the prunes and Madeira in a small bowl and let soak for at least 15 minutes, but up to an hour.
  2. In a medium frying pan, heat the butter over medium heat.
  3. Add the shallots and cook until they are lightly browned, about 4 minutes.
  4. Transfer to a bowl and let cool completely. 
  5. Add the prunes and the Madeira to the shallots, along with the bread crumbs, egg, pistachios, parsley, salt and pepper.
  6. Mix together, then add the ground pork and veal, and mix well.
  7. Place the duck, skin side down, on a work surface.
  8. Spread the stuffing inside the duck.  Use a sturdy needle and kitchen string to sew it up, pressing the stuffing inside the duck to help form it back into its original shape.
  9. Season the duck and prick the skin all over with a skewer (do not pierce into the meat).
  10. Preheat the oven to 400 degrees.
  11. Place the duck on a rack in a roasting pan. 
  12. Slowly pour 1 cup boiling water over the duck.
  13. Roast, basting occasionally with the pan juices, until a meat thermometer inserted in the center of the duck reads 165 degrees.  About 1 1/2 hours. 
  14. Transfer to a serving platter and let stand for 10 minutes.
  15. While the duck is roasting, bring the duck stock to a boil in a large saucepan, and boil until reduced to 2 cups, 30 to 40 minutes. 
  16. Stir in the cornstarch mixture, and cook until slightly thickened.
  17. Set the sauce aside; reheat when ready to serve.
  18. Remove the kitchen twine from the duck. 
  19. Slice the duck into 1/2 inch thick slices.
  20. Serve the duck, spooning a little of the sauce over each portion.