Roast stuffed duck with beetroot

1 free range duck (1.8kg)

685g Piquant Beetroot

For the stuffing:

45g butter

85g onion, chopped

1 tbsp sage, finely chopped

100g soft white breadcrumbs

salt

freshly ground pepper

For the stock:

neck and giblets bouquet garni

1 onion, sliced

1 carrot, sliced

For the apple sauce: 

450g cooking apples

1-2 dessertspoons water

55g sugar (depending on tartness of apples)