Bikers wild roast duck with cherry apple stuffing recipe on Saturday Kitchen

Bikers Si and Dave served up wild roast duck with cherry apple stuffing on Saturday Kitchen.

The ingredients for the stuffing: 4 tbsp sunflower oil, 3 white bread slices, crusts removed, 1 fresh rosemary stalk, leaves finely chopped, plus 3 stalks for roasting, 50g blanched hazelnuts (or cobnuts), roughly chopped, 50g softened butter, 2 onions, 1 finely chopped, 1 sliced thickly, 1 garlic clove, crushed, 200g cooking apples (such as Bramley), peeled, cored and cut into 1cm dice, 2 tsp caster sugar, ½ orange, zest only, 20g chopped fresh parsley and flaked sea salt and freshly ground black pepper.

For the wild duck: 3 mallards (wild ducks), rinsed with cold water and patted dry with kitchen paper
6 rindless streaky bacon rashers and fresh rosemary stalks, for garnish.

For the sherry sauce: 2 tsp plain flour, 100ml cream sherry and 250ml chicken stock.