CookEat Recipe
Roast Duckling with Apple Sauce
Roast duckling with pan gravy, watercress and apple sauce.
Method
Steps
Step 1
For the apple sauce, core, peel and thinly slice four good-sized green apples.
Step 2
Put them in a small saucepan with about 57 g sugar, quarter teaspoon salt, quarter teaspoon powdered cinnamon and about 60 mL water.
Step 3
Cover and cook for about twenty minutes, stirring and mashing until the apples are soft.
Step 4
Pass the apple sauce through a colander and serve separately, cooling promptly if made ahead.
Step 5
Use a commercially dressed whole duckling of about 1.8 kg and truss it.
Step 6
Keep any packaged giblets separate; do not wash raw poultry.
Step 7
Place the bird in a small roasting pan with about 60 mL water, distribute 14 g butter over it and season one teaspoon salt and half teaspoon white pepper.
Step 8
Roast in a moderate oven, turning and basting occasionally with its pan juices.
Step 9
Roast for about fifty minutes, continuing until the thickest part of the duck reaches 82°C without the thermometer touching bone.
Step 10
Place the roast on a hot dish and remove trussing.
Step 11
Skim fat from the pan gravy, strain the remaining gravy over the duck, garnish with clean watercress and serve the apple sauce separately.
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