3 Bird Roast

First de-bone your duck. I would Google “How To” – you will need a sharp knife and some patience! However, it is so worthwhile.
Take a large sheet of thick foil and lay it on your kitchen surface. Tear a sheet of baking parchment and place on top. Place the slices of ham overlapping slightly down the centre of the parchment.
Place the de-boned duck on top, open it out and season well with salt and pepper. Then make the stuffing.

Heat the butter add the onion and fry until soft using a little water to help. Add the thyme leaves, garlic and a sprinkle of salt and pepper. Turn up the heat and add the brandy, add the liver and hart and sauté quickly. Add the cream and allow to bubble until thickened- about 2 minutes. Transfer to a bowl or plate to cool. Spread all over the surface of the duck.

Lay the Guinea Fowl on top, season with salt and pepper then make the stuffing.

Place the nuts in a frying pan and roast them until aromatic. Add the zests and herbs and continue roasting, again until aromatic. Add the seasoning and garlic, then pour in the olive oil- don’t fry just gently heat now for 5 minutes.Place in a processor or mini blender , add the parmesan and process to a paste. Col and then spread over the Guinea Fowl.

Place the Poussin/chicken breast or partridge on top and season with salt and pepper. Make the stuffing.

To roll up, using the parchment hold at the edge nearest you and tightly rollup and forward so the seam is underneath. Carefully ease the meat to toward the edge of the foil nearest you. Now use the foil to roll up the ballotine, keep it really tight. Twist in the ends to form a large cylinder.
Weigh the ballotine and work out 20 minutes per 400g at gas5/190c/180c fan. Remove and snip away the foil,  the juices will run out so reserve these and add to your stock bones.
Turn up the heat to gas6/200c/190c fan. return the ballotine to the oven and roast until deep golden which will take about 25 minutes. Remove, loosely cover with foil and rest for 20 minutes before carving.


1 large duck about 2.5Kg – de-boned
1 guinea fowl or pheasant – de-boned
1 poussin or partridge breasts- filleted
6 slices of cured ham

The Duck Stuffing

25g butter
1 small onion, dice very finely
2 sprigs thyme- leaves only
1 clove garlic, pasted
½ teaspoon orange zest
Sea salt and pepper
1 tablespoon brandy
1 duck/chicken liver, finely chopped
1 duck heart, finely chopped- optional
4 tablespoons double cream

The Guinea Fowl Stuffing

75g walnuts
75g almonds
75g chestnuts
2 strips lemon zest
2 strips orange zest
1 sprig rosemary
2 sprigs sage
12 sprigs parsley
½ teaspoon sea salt
¼ teaspoon pepper
2 fat cloves garlic
100ml olive oil
75g Parmesan, grated

Poussin Stuffing

75g breadcrumbs
6 sprigs, parsley, chopped
½ teaspoon lemon zest
1 teaspoon lemon juice
A sprinkle of salt and pepper
1 walnut size ball of butter
3 boozy port soaked prunes