Roast stuffed duck with beetroot

Method

1. To make the stock, put the neck, gizzard, heart and feet into a saucepan with a sliced carrot and onion. 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, skim and simmer for 2-3 hours. This will make a delicious broth which will be the basis of the gravy.

2. Meanwhile, singe the duck and make the stuffing: sweat the chopped onion on a gentle heat for 5-10 minutes until soft but not coloured, remove from the heat, add the breadcrumbs and freshly chopped sage. Season with salt and freshly ground pepper to taste. Unless you are cooking the duck immediately, allow to get cold. When the stuffing is quite cold, season the cavity of the duck and stuff.

3. Roast in a moderate oven 180°C for 1¼ hours approx. When the duck is cooked, allow to rest while you make the gravy. Degrease the cooking juices (keep the duck fat for roast or fried potatoes). Add stock to the juices in the roasting pan, bring to the boil, taste and season if necessary. Strain gravy into a sauceboat and serve with the duck.

4. For the apple sauce, peel, quarter and core the apple, cut pieces into 2 and put in a stainless steel or cast-iron saucepan, with sugar and water, cover and put over a low heat. As soon as the apple has broken down, stir and taste for sweetness. Serve warm with the duck, beetroot and gravy.