About this recipe:Roast duck is the ideal feast for me. We traditionally have roast duck at Christmas, but you can make it for other special occasions. We usually eat it with red cabbage and potatoes.
1 (1.5 kg) whole duck
salt and freshly ground black pepper to taste
3 tart apples (Granny Smith works well), peeled, cored and cut into eighths
100g onions, cut into wedges
1 bunch thyme, with leaves plucked off 2 sprigs
50g ground almonds
100g cooked ham, cut into small cubes
50g raw ham, cut into small cubes
500ml chicken stock, divided
2 bay leaves
150ml soured cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Rinse duck under cold water, pat dry and rub inside and out with salt and pepper.
Heat butter in a frying pan and lightly braise the apples, onions, and thyme leaves in it. Add the almonds and cook briefly, and then add the ham cubes. Season with pepper and some salt (depending on how salty the ham is).
Preheat the onen to 180 C / Gas 4.
Fill the duck with the stuffing and close cavity with skewers. Place the remaining thyme sprigs on top of the duck and tie it down with kitchen string. Place the duck in a casserole dish and pour 250ml of stock over it. Add the bay leaves and cloves and place the casserole dish in the preheated oven. Cook for approximately 1 1/2 - 2 hours, basting every 15 minutes with the stock so that it browns evenly.
When the duck is cooked through, remove from the oven and keep warm. Skim fat off the juices and pour through a sieve into a pan. Mix the juices with soured cream and season with salt and pepper and place over medium heat till heated through.