Apricot and Almond Stuffing

This is a great stuffing which stays nice and moist and goes very well with duck.

1 cup dry apricots

½ cup wine vinegar

1 cinnamon stick

1 medium onion, chopped

1 tsp. chopped parsley

1 tsp. chopped rosemary

1 tsp oil

½ cup flaked almonds

½ cup breadcrumbs

Salt and freshly ground black pepper

• Put the apricots, vinegar and cinnamon stick into a small pan and heat slowly on a low heat until the apricots are moist and the vinegar is absorbed.

• Lightly cook the onion until transparent in the oil, and then add the herbs.

• Discard the cinnamon stick, chop apricots roughly and add to the onions, then add the almonds, breadcrumbs and seasoning, mix well.

• Form into a log in tin foil and cook alongside the duck for 20 to 30 minutes.

• Hint: If you remove the neck from the duck and remove the bone, you can use the neck skin to place the stuffing in.