23 December 2012,20:40 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • If frozen, thaw the duckling completely. Leave it in its bag and thaw at room temperature. Remove the giblets as soon as possible.
  • Wash and pat the carcass dry both inside and out. A duckling that is not thoroughly dried will not crisp as easily.
  • To make the stuffing, melt half the butter in a medium saucepan and cook the onion gently until softened, but not browned.
  • Stir in the breadcrumbs, sage, eating apple and egg and season to taste. Shape the stuffing into small balls and place in a roasting tin.
  • Weigh the duckling, prick the skin all over with a skewer or sharp fork and sprinkle with salt.
  • Place the duckling on a wire rack or trivet in a roasting tin. Roast at 180°C (350°F) mark 4 for 30 - 35 minutes per 450 grams. Cook the stuffing balls for the last 30 minutes of the calculated time.
  • Meanwhile, make the apple sauce. Put the sliced apples in a heavy-based saucepan together with 15 ml water.
  • Cover tightly and cook for about 10 minutes, until the apples are tender, shaking the pan occasionally.
  • Stir in the remaining butter and beat with a wooden spoon until smooth. Stir in a little sugar, if liked.
  • Serve the duckling with the apple sauce and thin gravy.


  • 1 oven-ready duckling 
  • 25 grams butter
  • 1 medium onion, skinned and finely chopped
  • 100 grams fresh wholemeal breadcrumbs
  • 15 ml chopped fresh sage or 5 ml dried
  • 1 small eating apple, peeled, cored and grated
  • 1 egg
  • Salt and pepper
  • 450 grams cooking apples, peeled, cored and sliced
  • Sugar

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