Roast Duck with Apple and Cream Gravy

Duck is a great favourite on the menu here at Kinloch and for a special-occasion lunch party. So many people love duck that I can’t think why you don’t find it eaten more often in homes. It is thought of far more as a restaurant food. It’s so easy, I mean, all you need is a really sharp pair of game shears to cut the duck in quarters. But how I loathe undercooked duck. Duck flesh should be cooked through without being shredded, and the skin should be crisp – utterly delicious. What is to me