Duck with pistachio stuffing and warm kipfler salad

1.Using hand, combine both minces, liver, breadcrumbs, herbs, nuts, berries, five-spice and eggs in medium bowl.

2.Place duck, skin-side down, on board, using hand, mound stuffing lengthways along centre of duck. Fold one long side of duck over mixture, then overlap with the other. Skewer duck at intervals to hold securely together, tie with kitchen string around duck between each skewer to secure tightly. Place duck in lightly oiled large baking dish, rub all over with oil then salt. Roast, uncovered, in moderate oven about 1 hour or until duck is cooked as desired. Cover, stand 15 minutes before slicing. Discard skewers and string.

3.Meanwhile, make warm kipfler salad. Boil, steam or microwave unpeeled potatoes until almost tender, drain. Rinse under cold water, drain, peel. Combine potatoes and 2 tablespoons of the oil in large bowl, place potatoes, in single layer, on oven tray. Roast, uncovered, in moderate oven about 20 minutes or until potatoes are browned lightly. Meanwhile, heat remaining oil in medium frying pan, cook onion and bacon, stirring, until onion softens. Add wine; cook until liquid reduces by half. Stir in stock; bring to a boil. Reduce heat, simmer, uncovered, 2 minutes. Place potatoes in large bowl with bacon mixture and parsley, toss gently to combine.

4.Boil, steam or microwave beans until tender, drain.

5.Divide beans and salad among serving plates, top with slices of duck.