Thankfully, just myself and SWMBO, so easy time ahead !
Mallard, boned out ( from the back ), with fresh Lemon Thyme, zest from two Clementines, and black pepper.
Spread inside with homemade Rabbit liver Pate
Add two Pheasant breasts.
Re-form to ' Duck shape ' and sew up.
Place on a rack,over a tray containing parsnip, carrots and shallots.
Baste with honey, and fan assist grill for an hour or so, basting several times.
Banoffee ice cream pie afterwards . Made locally:
http://www.google.co.uk/url?sa=t&rct=j&q=portsoy%20ice%20cream%20shop&source=web&cd=4&ved=0CE8QFjAD&url=http%3A%2F%2Fwww.portsoyicecream.co.uk%2F&ei=nE3zTof0K9TO4QT_xtCNCA&usg=AFQjCNFCXhMBTJaemZnLG1i2CdZxX_RqaQ&sig2=1JooA1F31BQqHQN25mizZQ
Ribeye on the BBQ for Boxing Day.
Steve