Ask the butcher to cut the meat for stuffing so that it forms a large, approx. 3 cm thick rectangle.
Roughly chop the dried apricots, mix with the Grand Marnier, cover and marinate for approx. 20 mins. Cut the toast bread into cubes. Heat the butter in a frying pan, toast the bread cubes until golden brown, remove.
Finely chop the onion, garlic and thyme. Add a little butter to the frying pan, if necessary. Sauté the onion, garlic and thyme. Add the dried apricots. Crush the peppercorns, season the filling with salt and pepper. Cook for a further 5 mins., allow to cool in a bowl.
Finely chop the parsley, mix with the bread cubes.
Lay the meat flat, season with salt, spread the filling over the top. Roll up from a narrow end, tie with cooking string.
Heat the clarified butter in the casserole dish. Salt the meat, brown for approx. 10 mins., only turning when a crust has formed.
Pour in the white wine, stock and Grand Marnier. Cover the meat and cook in the lower half of an oven preheated to 180 °C for approx. 1 1/2 hrs., spooning over the liquid from time to time.
Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the cooking liquid into a small pan, bring to the boil and reduce to half the amount.
Bring the water to the boil with the butter, add salt. Stir in the sweetcorn, simmer for approx. 1 hr. over a very low heat, stirring occasionally to form a thick paste. Shape into balls using an ice cream scoop.