Force-meat for Roast Duck

Ingredients

• 1 pint stale bread crumbs
• 2 tablespoons chopped parsley
• 2 tablespoons chopped onion
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried sage
• 1 pint potatoes
• 2 tablespoons Cottolene
• 1 heaping teaspoon coarse sea salt
• 1/4 teaspoon black pepper
• 2 raw egg yolks

Directions

1. Soak the stale bread crumbs in cold water, then squeeze them dry using a clean towel.

2. Chop the parsley and onion finely, and measure out the thyme, marjoram, and sage.

3. Peel, slice, boil, and mash the potatoes through a colander.

4. In a frying pan, heat the Cottolene over medium heat.

5. Add the bread crumbs, herbs, and mashed potatoes to the pan, seasoning with salt and pepper.

6. Stir until the mixture is scalding hot, then remove from heat.

7. Quickly stir in the egg yolks and use the mixture to stuff the duck.