Clean, wash and thinly slice ceps. Chop bacon, peel onion and chop finely.

Melt butter. Saute chopped bacon to remove fat, then onion until transparent, and finally mushrooms. Season with tarragon, brandy, 1 tsp salt and 1/2 tsp pepper.

Combine this mixture with minced beef and breadcrumbs for stuffing.

Preheat oven to 200°C (400°F) Gas Mark 6. Wash, dry and stuff duck, then sew up and truss.

Heat oil in roasting pan. Sear duck thoroughly, then place on bottom shelf of oven and roast for 1 1/2 hours.

Peel, core and cut apples in eighths, adding them to roasting pan, together with chicken stock, after first 30 minutes. Pour in white wine after 1 hour and baste duck frequently with juices.

Switch off oven and leave duck in it to keep warm. Remove apple slices with slotted spoon and serve with duck together with strained gravy.