Classic Roast Stuffed Skeaghanore Duck with Sage and Onion Stuffing, Bramley Apple Sauce and Gravy

1 free range Skeaghanore duck, 1.8kg approx.

Sage and Onion Stuffing

45g butter

75g onion, finely chopped

100g soft white breadcrumbs

1 tbsp fresh sage, freshly chopped

Salt and pepper

Stock

Neck and giblets from duck

1 carrot, sliced

1 onion

Bouquet garni

2-3 peppercorns

Bramley Apple Sauce

450g cooking apples, (Bramley Seedling)

50g sugar approx. depending on tartness of the apples

1-2 tbsp water