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; seasoning 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