Duck with banosh

Preheat oven to 180°C/350°F degrees.

Prepare the banosh. Mix cream, milk and water in a heavy saucepan, bring to a boil and cook for 3-5 minutes, whisking constantly.

Vegetables. Dice an onion, a carrot and a bell pepper. Fry them in an oiled pan until golden brown.

Add the vegetables to the cornmeal and mix well.

Rub the duck with salt and pepper (inside and out), sprinkle with lemon zest and juice and oil. Stuff crushed garlic cloves, sprigs of thyme and thin slices of a hot chili pepper inside the duck. Leave it to marinate for 1.5-2 hours.

Fill the duck with vegetable banosh and close the skin with toothpicks or kitchen twine.

Bake for 1.5 hours. Now and again baste the duck with its juices from the tray.

Serve the duck with banosh stuffing while still hot.