Stuffing: Heat a non-stick frying pan and add 20g of unsalted butter. When the butter is hot, gently saut, the Chanterelle's and season them. When the Chanterelle's are cooked, place in a small colander to drain and cool down. When the mushrooms have cooled, finely chop.

In a small saucepan heat up 30g of unsalted butter. Add the shallots and sweat for about 5 minutes until translucent. Add the mushrooms and apples and a few thyme leaves and sweat for a further 10 minutes.

Take the pan off the stove and stir in the breadcrumbs a few at a time with a fork until you have a fluffy stuffing mix. Adjust seasoning and keep in a place to cool.

Duck: Take the duck and check the insides for any giblets and remove. Season the inside of the duck with salt and pepper and fill with the stuffing. Tie the duck and season the outside.

In a saucepan heat up the vegetable oil and seal the duck on all sides. Place the duck on its back and place some knobs of butter on the duck.

Place the duck in a preheated oven at 150c for about 1 hour, basting regularly so the skin goes golden and crispy. Take the duck out when cooked and rest on a wire rack breast side down.

Cut the duck into portions and serve each portion with a spoonful of the stuffing on a silver flat.

Sauce: Heat up the duck jus and whisk in the butter. Spoon a little jus over the ducks and serve the rest in a sauceboat. Garnish with watercress.

Turnip mash: Boil the turnips and potatoes separately in salted water until tender. Drain the potatoes and turnips and dry out a little over the stove. Mash the potatoes and turnips with a potato ricer into a bowl.

Add the double cream and melted butter. Adjust seasoning and re-heat the puree on the stove. Serve the puree separately in a vegetable dish alongside the duck.

reserved.

Carlton Food Network http://www. Cfn. Co. Uk/