Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the mushrooms in a small heatproof bowl and pour over 100ml of just-boiled water. Set aside for 10 minutes to rehydrate.
2. Finely chop 1 shallot and halve the remaining ones; set aside. In a small frying pan, heat the oil and gently fry the chopped shallot for 4-5 minutes until soft but not coloured. Add the herbs and 3 tablespoons of the port and bubble until the port has almost evaporated. Remove from the heat and leave to cool.
3. Drain the mushrooms, reserving the liquid, and roughly chop. Put them in a mixing bowl with the sausagemeat, breadcrumbs, chestnuts, cranberries and the cooled shallot. Mix together well with your hands, then season.
4. Place the duck on a rack on a roasting tray and remove the giblets (reserve them for the gravy). Stuff the cavity with the sausagemeat mixture, rolling any remaining mixture into balls to cook separately. Pierce the thick fatty part of the duck skin between the leg and breast and sprinkle all over with the sea salt flakes. Roast for 40 minutes, then remove from the oven and transfer the duck to a board. Remove the rack from the roasting tray and pour off the duck fat (reserve it for another use), then add the remaining halved shallots to the tray. Sit the duck on top and return to the oven for another hour.
5. Meanwhile, put the stuffing balls on a baking tray and roast alongside the duck for the final 30 minutes of cooking time.
6. When the duck and stuffing balls have just 10 minutes left of cooking time, increase the oven temperature to 200°C, fan 180°C, gas 6. Brush the duck with the maple syrup and roast for a final 10 minutes, until sticky and golden. Remove the duck and stuffing balls from the oven and trays and leave to rest on a platter, covered with foil, while you make the gravy.
7. To make the gravy, place the oven tray over the hob and add the giblets. Fry for a few minutes, scraping up any bits from the base of the tray. Add the remaining port and reserved mushroom liquid and let bubble until it has reduced slightly, then add the chicken stock. Bubble for 4-5 minutes, stirring constantly. Slake the cornflour with a little water, then add this to the gravy. Continue to bubble until the gravy has thickened to your desired consistency. Season well, then strain into a warm gravy boat or jug.
8. Serve the duck with the stuffing balls, gravy and seasonal vegetables of your choice.