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)
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. 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.
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