1½ cups walnuts, roughly chopped
1 large sourdough loaf, crust removed
2 teaspoons caraway seeds
3 cloves black garlic, peeled and finely sliced
2–3 tablespoons thyme leaves
6 duck legs
250ml chicken stock
½ cup pearl farro or barley
1 small red onion or 1 shallot
3 tablespoons lemon juice
2 teaspoons mustard
5 tablespoons extra virgin olive oil
3 cups finely sliced red cabbage
10 baby cucumbers or ½ cucumber, sliced
1 cup grapes, halved and seeds removed
½ cup mint leaves, chopped
1 cup flat-leafed parsley leaves, chopped

A traditional European Christmas feast wouldn’t be complete without a gamey roast such as duck, goose or even rabbit. I’m using duck legs here so everyone gets one each, and the ‘stuffing’ is served as a side dish. You need a roasting dish that fits the duck relatively snugly in one layer so the stuffing is contained underneath and soaks up all the yummy juices.

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1.Heat the oven to 190°C/170°C fan bake.
2.Put ½ cup walnuts on a tray and toast in the oven for 5 minutes. Set aside.
3.Cut or tear the sourdough into bite-sized pieces and arrange over the bottom of a roasting dish.
4.Crush the caraway seeds roughly in a mortar and pestle and sprinkle half over the bread and set the rest aside.
5.Scatter over the black garlic, thyme and the remaining 1 cup of walnuts.
6.Dry the duck well, then season the skin with salt.
7.Place skin-side down in a frying pan, then turn on the heat to medium-high and cook for about 5 minutes until browned (use a mesh splatter guard as it does spit).
8.Arrange the duck on top of the bread stuffing, skin-side up.
9.Carefully pour the chicken stock into the pan and bring to the boil, scraping up any browned bits from the bottom.
10.Pour evenly over the duck and bread.
11.Place the duck into the oven and cook for 20 minutes, then reduce the temperature to 170°C/150°C fan bake, cover and cook for a further 40 minutes.
12.Cook the farro or barley in boiling, salted water for 20 minutes or until just tender.
13.Refresh with cold water and drain well.
14.Grate or finely chop the onion into a large bowl and mix with the lemon juice, mustard and remaining caraway seeds, then whisk in the olive oil.
15.Add the farro and cabbage, mix and season with salt and pepper.
16.Put the cucumber, grapes, mint and parsley on top but do not toss until just before serving. Cover and refrigerate.
17.Toss through the toasted walnuts just before serving with the duck and stuffing.

Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles

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