Pull out and discard any fat in the body cavity, wipe with absorbent kitchen paper and sprinkle with salt and pepper.

Prick the skin of the duck all over with a skewer or sharp fork and sprinkle with salt to help draw out the fat and crisp the skin.

Make the stuffing by frying the chopped onion in half the butter for 5 minutes until softened but not browned.

Stir in the grated apple with the breadcrumbs, sage and seasoning to taste.

Mix to stiff consistency with the beaten egg. Shape into small balls and set aside.

Place the duck on a rack over a roasting tin and roast at 200°C (400°F/gas 6) for 1 1/4 - 1 1/2 hours until cooked.

Cook the stuffing balls in the roasting tin for the last 30 minutes of the cooking time, turning occasionally.

Meanwhile, make the apple sauce. Place the cooking apples in a heavy-based saucepan with 15 ml (1 tbsp) water. Cover tightly and cook for about 10 minutes until the apples are tender. Shake the pan occasionally.

Stir in the remaining butter and beat with a wooden spoon until smooth, then add sugar to taste and stir well.

Transfer the duck to a warmed serving plater, cover with tin foil and set aside to rest in a warmed place before serving with the stuffing balls, apple sauce, thin gravy and vegetables of your choice.