ROAST DUCKLING

Preparation Method :

• If frozen, thaw the duckling completely. Leave it in its bag and thaw at room temperature. Remove the giblets as soon as possible.
• Wash and pat the carcass dry both inside and out. A duckling that is not thoroughly dried will not crisp as easily.
• To make the stuffing, melt half the butter in a medium saucepan and cook the onion gently until softened, but not browned.
• Stir in the breadcrumbs, sage, eating apple and egg and season to taste. Shape the stuffing into small balls and place in a roasting tin.
• Weigh the duckling, prick the skin all over with a skewer or sharp fork and sprinkle with salt.
• Place the duckling on a wire rack or trivet in a roasting tin. Roast at 180°C (350°F) mark 4 for 30 - 35 minutes per 450 grams. Cook the stuffing balls for the last 30 minutes of the calculated time.
• Meanwhile, make the apple sauce. Put the sliced apples in a heavy-based saucepan together with 15 ml water.
• Cover tightly and cook for about 10 minutes, until the apples are tender, shaking the pan occasionally.
• Stir in the remaining butter and beat with a wooden spoon until smooth. Stir in a little sugar, if liked.
• Serve the duckling with the apple sauce and thin gravy.