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100g (4 oz) cooked long grain rice 25g (1 oz) currants 25g (1 oz) nib almonds 25g (1 oz) onion, finely chopped 1 level tblsp chopped parsley duck or goose liver, chopped (optional) 100g (4 oz) canned apricot halves 25g (1 oz) butter |
Gluten-free Egg-free |
This stuffing goes well with roast duck or roast goose, or indeed any fatty meat. Obviously, if using the stuffing with, for example, pork, you should omit the liver.
Mix rice, currants, almonds, onion, parsley and liver. Chop the apricots (the remainder of the can contents and the juice can be reserved to put into the gravy, if liked), and add with the butter. Mix well.
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