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

Recipe by: Darina Allen

What’s not to love about a crispy roast duck with all the trimmings?

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

SERVES

4

PEOPLE

PREP TIME

120

MINUTES

COOKING TIME

90

MINUTES

Ingredients

  • 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

Method

  1. To make the stock: Put the neck, gizzard, heart and any other trimmings into a saucepan with 1 medium carrot cut into slices and the onion cut in quarters. Add a bouquet garni of parsley stalks, small stalk of celery and a sprig of thyme. Cover with cold water and add 2 or 3 peppercorns but no salt. Bring slowly to the boil and simmer for 2-3 hours. This will make a delicious stock which will be the basis of the gravy.

  2. Meanwhile, singe the duck and make the stuffing.

  3. To make the stuffing: Melt the butter and sweat the onion on a gentle heat for 5-10 minutes until soft but not coloured, add the breadcrumbs and sage. Season with salt and pepper to taste. Unless you plan to cook the duck immediately allow the stuffing to get cold.

  4. When the stuffing is quite cold, season the cavity of the duck and spoon in the stuffing. Truss the duck loosely.

  5. Roast in a moderate oven 180˚C/Gas Mark 4 for 1 ½ hours approx.

  6. To make the bramley apple sauce: Peel, quarter and core the apples, cut pieces in two and put in a small stainless steel or cast-iron saucepan, with the sugar and water, cover and put over a low heat, as soon as the apple has broken down, stir and taste for sweetness.

  7. When the duck is cooked, remove to a serving dish, allow to rest while you make the gravy. Degrease the cooking juices (keep the duck fat for roast or sauté potatoes). Add stock to the juices in the roasting pan, bring to the boil, taste and season if necessary. Strain gravy into a sauceboat. Serve warm with the duck and bramley apple sauce.

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