Orchard Roast Duck
1 Duckling
110g (4oz) Fresh Breadcrumbs
450g (1lb) Cooking Apples
25g (1oz) Butter
1 small Eating Apple
1 medium Onion
1 tbsp Fresh Sage
1 Egg
Water
1 tbsp Sugar
Pre-heat oven to 180°C; 350°F: Gas 4.
Melt half the butter in a medium saucepan and cook the finely chopped onion until transparent.
Stir in the breadcrumbs, sage, grated eating apple and egg.
Shape the stuffing into small balls and place in a roasting tin.
If using a frozen duckling ensure it is thoroughly thawed, then washed and well dried
Weigh the duckling, prick the skin all over with a sharp skewer or fork.
Place on a wire rack or trivet in separate roasting tin.
Roast for 30-35 minutes per 450g (1lb).
Cook the stuffing for the last 30 minutes of the cooking time.
To make the apple sauce place the sliced cooking apples in a saucepan with the water.
Cover and cook for 10 minutes or until the apples are tender, shaking the pan occasionally.
Stir in the remaining butter and beat until a smooth puree is produced, taste and add sugar to taste.
Serve the duckling with the apple sauce and the stuffing balls.
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