Glazed duck and stuffed apples in Calvados

Name: Glazed duck and stuffed apples in Calvados
Cuisine: Indian
Ingredients: 1 3½-lb duck, with giblets; ⅓ teaspoon freshly ground black pepper; 6 cooking apples, washed, cored and immersed in acidulated water; 6 cooking apples, washed, cored and immersed in acidulated water; 1 tablespoon/½ oz unsalted butter; salt and pepper; salt and pepper; 3 oz/½ cup sultanas/golden raisins; 3 oz/½ cup sultanas/golden raisins; 2½ oz/½ cup coarsely chopped shelled walnuts; 16 fl oz Calvados (or apple jack); 16 fl oz Calvados (or apple jack); 4 oz clover honey

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Because of the high ratio of fat to the total weight of the bird, tart fruits, such as apples, complement duck nicely, and apple brandy adds extra taste. If you cook a larger bird, alter the cooking time accordingly.

Ingredients

1 3½-lb duck, with giblets
1 teaspoon salt
⅓

Asia
Europe
India
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 500°F (250°C, Gas Mark 9).
Wash the bird and pat it dry, reserving the giblets for Step 4. Rub salt and pepper inside the cavity. Fold the posterior flap inside the cavity and truss the legs and tail together with kitchen string.