Roast Duck French Style
|Oven ready duck||6 Pound|
|Dried marjoram||1⁄2 Teaspoon|
|White bread slice||4|
|Golden raisins||5 Tablespoon|
|Canned artichoke hearts||3⁄4 Can (7.5 oz) (Or 1 Small)|
Rub the duck inside with salt and marjoram.
Coarsely chop the olives and anchovy fillets.
Peel and core the apple and cut into slices.
Soak the white bread in water, squeeze dry and mix with the olives, anchovies, apple slices and eggs.
Stuff the neck end of the duck with this mixture and secure the opening with a wooden skewer.
Place in a roasting pan and roast in a moderately hot oven (400° F) for If hours.
Transfer the duck to a serving dish.
Remove the fat from the roasting pan and stir in the Madeira and raisins.
Bring to the boil scraping up the sediment.
Heat the artichoke hearts, drain the liquid into the Madeira sauce.
Serve the duck garnished with artichoke hearts.
Serve the Madeira sauce separately.