Fill duck with sage and onion stuffing, truss for roasting. Baste well with hot fat, roast in a fairly hot oven (375°–400° F., Gas 5–6) 1–1½ hr., basting frequently. Keep duck hot, pour fat from roasting-tin, sprinkle in flour and brown it. Stir in stock, simmer 3–4 min., season and strain. Remove trussing strings from duck.
Serve gravy and apple sauce separately. See also Accompaniments.