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ingredients
2 kg (4 1/2 lb) duck
2 large cooking (tart) apples
1 small onion
2 tsp (10 ml) ground cinnamon
small pinch ground cloves
10 chopped sage leaves
1 tsp (5 ml) sea salt
1 1/4 cups (275 ml) 1/2 pt dry cider (apple cider or applejack)
1 large cooking (tart) apple for serving (optional)
method
1. Heat the oven to gas mark 6/200°C (400°F).
2. Peel, core and finely chop the apples and finely chop the onion.
3. Put them into a bowl and mix in the spices and sage.
4. Stuff the duck with the apple mixture and truss it.
5. Prick the duck all over with a fork and rub the salt into the skin.
6. Put the duck on a rack in a roasting tin (pan) and put it into the oven for 2 hours, basting it 30 minutes from the end.
7. Put the duck onto a serving dish and keep it warm.
8. Pour away all the fat from the roasting pan, keeping any residue.
9. Set the pan on top of the stove on a moderate heat and pour in the cider.
10. Bring it to the boil, stirring and simmer for 5 minutes.
11. If you are garnishing with apple, heat the grill (broiler). Then peel, core and thinly slice the remaining apple.
12. Put the apple rings onto a heatproof dish and brush them very lightly with a little duck fat.
13. Grill (broil) them under a high heat until they are golden brown and arrange them around the duck.
14. Carve the duck at the table and put a portion of the apple stuffing onto each plate.
15. Serve the cider gravy separately.
2 kg (4 1/2 lb) duck
2 large cooking (tart) apples
1 small onion
2 tsp (10 ml) ground cinnamon
small pinch ground cloves
10 chopped sage leaves
1 tsp (5 ml) sea salt
1 1/4 cups (275 ml) 1/2 pt dry cider (apple cider or applejack)
1 large cooking (tart) apple for serving (optional)
method
1. Heat the oven to gas mark 6/200°C (400°F).
2. Peel, core and finely chop the apples and finely chop the onion.
3. Put them into a bowl and mix in the spices and sage.
4. Stuff the duck with the apple mixture and truss it.
5. Prick the duck all over with a fork and rub the salt into the skin.
6. Put the duck on a rack in a roasting tin (pan) and put it into the oven for 2 hours, basting it 30 minutes from the end.
7. Put the duck onto a serving dish and keep it warm.
8. Pour away all the fat from the roasting pan, keeping any residue.
9. Set the pan on top of the stove on a moderate heat and pour in the cider.
10. Bring it to the boil, stirring and simmer for 5 minutes.
11. If you are garnishing with apple, heat the grill (broiler). Then peel, core and thinly slice the remaining apple.
12. Put the apple rings onto a heatproof dish and brush them very lightly with a little duck fat.
13. Grill (broil) them under a high heat until they are golden brown and arrange them around the duck.
14. Carve the duck at the table and put a portion of the apple stuffing onto each plate.
15. Serve the cider gravy separately.
