Guinduck (a two-bird roast)

Being as how there’s only the two of us for Christmas dinner this year, only the two-bird roast, not five. 

A duck and a Guinea Fowl this year. 

Two kinds of stuffing, one fruity, one herby. Pre-prepared and cooled down. Bacon and some good sausages. Salt & Pepper. 

First, de-bone your birds. Easier said than done, I know, but YouTube is the place to learn. 

Season both birds with S&P. 

Spread a layer of the fruity stuffing, this was just a (good) packet stuffing, pimped with some butter and lemon zest. It already had bits of orange and cranberries in it. Aldi. Good stuff. 

Then the layer of de-boned Guinea Fowl and the herby, mushroom stuffing spread on there. I pimped the packet stuffing with butter and finely chopped shallots. Two nice, quality sausages form the core. 

Roll the sides in, tuck the ends under, form a duck-shaped loaf and tie it down before it all escapes again. Good luck with that. 

Prep the roasting pan, with a trivet of whatever. It’s just to keep the meat off the bottom, and give off a little flavour. Onions would be good, sprigs of woody herbs, lemon-halves, M&Ms. 

Ok, not M&Ms. 

All wrapped up and nowhere to go. The bacon is to protect the surface from burning, and add a little oil & flavour. I’ll probably remove it halfway through the oven-time. A double layer of aluminium foil over the top, in the fridge ready for tomorrow’s dinner. 

The bones don’t get wasted. Roasted in a very hot oven with the lid off for half an hour. Celery, carrots, garlic, some random spices, a lemon that was kicking around. (dry) roast again, with the lid on for another half hour. Two litres of boiling water, lid on, temperature down a bit (180) and simmer on in the oven for another hour. Fish out all the bones & veg, then pour the liquid through a sieve to catch the bits. Cooled down, portioned and frozen. Any time I need a chicken stock-cube, one of these out of the freezer and we’re done!

Eet smakelijk, and Merry Christmas!