Ingredients
Roasted spatchcock
Duck money bags
Method
1.Preheat oven to moderate.
2.Wash spatchcocks under cold water; pat dry inside and out with absorbent paper.
3.Combine butter, berries and thyme in small bowl. Loosen spatchcock skin; rub butter mixture between skin and flesh and over outside of spatchcocks. Place 2 lemon quarters in cavity of each spatchcock.
4.Place spatchcocks on oiled wired rack over shallow flameproof baking dish; roast, uncovered, in moderate oven about 40 minutes or until browned and cooked through.
5.Meanwhile, make duck money bags. Melt butter in large frying pan; cook onion and garlic, stirring, until onion softens. Cool 5 minutes. Combine onion mixture in small bowl with mince, rind and thyme.
6.Brush 1 sheet of filo with extra melted butter; layer with second sheet. Cut layered filo sheets into eight 13cm squares. Place 1 level tablespoon of the duck mixture in centre of filo square, gather corners together to form money bag shape; secure with kitchen string.
7.Repeat process with remaining squares and duck mixture; place money bags on oven tray. Cook money bags, uncovered, in moderate oven about 10 minutes or until cooked through.
8.Remove spatchcocks from baking dish; cover to keep warm. Add lemon juice and stock to juices in dish; bring to a boil. Reduce heat; simmer sauce, uncovered, 5 minutes.
9.Halve spatchcocks; place one half on each serving plate along with two money bags, drizzle with sauce.
Juniper berries are the dried fruit of the juniper shrub, an evergreen from the Northern Hemisphere, and are found in specialty herb or health food shops.
Note
