For four people you need
1 plump duck,
about 4 1/2 lb. (after trussing)
OR 2 smaller ducks
Sage and onion stuffing :
2 large peeled onions
1/2 pint water;
1 oz. suet or butter
2 oz. breadcrumbs
1 egg, optional
1 teaspoon powdered sage
- Weigh the duck for cooking time depends on this include weight of stuffing unless cooking separately.
- Allow 15 minutes cooking time per lb.
and 15 minutes over, in oven above centre.
- After the duck has been cooking for 30 minutes, prick the skin gently with a fine skewer
to allow surplus fat to run out do not push skewer in too far or fat runs into flesh.
- Dish up and garnish with rings of orange and dessert apple as shown in picture,
which can be heated for a few minutes.
Oven temperature: hot, 425-450°F-Gas Mark 6-7