In a mixing bowl add the garlic, onion, mayonnaise, salt, pepper and parsley and stir to combine thoroughly.
1 large onion, 6 cloves garlic, 8 oz mayonnaise, 1 tsp ground black pepper, 1 tsp salt, ¼ bunch parsley
Using a soft plastic spatula, spread the mixture over the duck and then wrap in clingfilm/plastic wrap. Pop in the fridge for the night to marinade.
1 large duck
When about to cook, remove the duck from the fridge and unwrap. I tend to give it another gentle wipe as ideally a dry skin will turn lovely and crispy.
Preheat the oven to 175C/350F/Gas Mark 4.
I another mixing bowl, add the cooked rice, diced apples, scallions/spring onions, diced carrots and sweetcorn, parsley and stir to combine. Once mixed fully, stuff the duck making sure you get it all of the way through.
20 oz rice, 2 medium carrots, 7 oz sweetcorn, 3 large scallions, 1 large apple, ¼ bunch parsley
Place the duck into a lightly oiled baking tray and place in the preheated oven for 90 minutes or until the skin turns a lovely golden brown. I use the juices from the duck to baste several times during cooking for that extra colour and flavour.