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