Juleand

Method

1. Preheat the oven to 160 °C (conventional). Pat the duck dry inside and out and rub it well with salt and pepper.
2. Stuff the duck with the apples, prunes and thyme and close the opening with a wooden skewer.
3. Place the duck breast-side up on a rack over the roasting tray, pour about 500 ml water into the tray and roast for around 3 hours, topping up the water as needed.
4. Finally turn the oven up to 220 °C and roast for another 10–15 minutes until the skin is crisp. The duck is done when the juices from the leg run clear. Rest for 15 minutes before carving.
5. For the gravy, skim the fat off the pan juices – keep the duck fat, it is great for frying potatoes. Bring to the boil with the stock, thicken with the flour mixture and season with cream, redcurrant jelly, salt and pepper.
6. Carve the duck and serve with the stuffing, red cabbage, caramelised potatoes and the gravy.