Roast Gressingham duck with apple sauce

Name: Roast Gressingham duck with apple sauce
Yield: Serves 4
Cuisine: British
Ingredients: basic gravy; Bramley apple sauce; sea salt and pepper; sea salt and pepper; few rosemary sprigs; few thyme sprigs; 4 garlic cloves; 2 ducks, preferably Gressingham, each about 1.5–2 kg (3¼-4½ lb); 2 ducks, preferably Gressingham, each about 1.5–2 kg (3¼-4½ lb)

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Food

By Mark Hix

Published 2005

About

Apple sauce is a perfect perfect partner for roast duck as it cuts the fat with its sweet and slightly acidic flavour. Roast potatoes in the pan with the duck to absorb the flavours.

Ingredients

2 ducks, preferably Gressingham, each about 1.5–2 kg (3¼-4½ lb)
4

Europe
United Kingdom
Main course

Method

Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Place the ducks on a board. Divide the garlic, thyme and rosemary between their cavities and season them inside and out with salt and pepper. Place side by side in a roasting tin and