Wild Duck, stuffed with carrots, ginger and brazils.

• 1 Wild Duck
• 1 small carrot
• 1″/2cm grated ginger
• 6 bashed up brazil nuts.
• Bacon, preferably streaky.

Serves 2.

1. Grate or spiralise the carrot and mix it up with the ginger and brazils.
2. Stuff into the duck.
3. Cover the duck with bacon.
4. Roast in an oven,  180°C/350°G/Gas mark 4 for 90 – 120 mins.
5. Take out of the oven and leave to rest in a warm place for about 10 minutes whilst the veg is prepared.
6. Serve.