Traditional Roast Duckling
- 1 oven-ready duckling about 5 lb
- salt and pepper
- 1 onion peeled and finely chopped
- 1 small eating apple peeled, cored and grated
- 4 oz fresh wholemeal breadcrumbs
- 1 tbsp fresh chopped sage or 1 tsp dried sage
- 1 medium egg beaten
- 1 lb cooking tart apples, peeled, cored and sliced
- 1 tbsp water
- 2 Tbsp sugar or to taste
- 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.
Calories: 662 kcal
Carbohydrates: 36 g
Protein: 18 g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 193 mg
Potassium: 420 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 331 IU
Vitamin C: 14 mg
Calcium: 34 mg
Iron: 5 mg