Perfect for Christmas, this delectable roast duck is stuffed with a mix of apples, onions, almonds and ham. The stuffing is particularly yummy - so scoop it all out of the duck and serve it alongside the meat with some roasties and fresh veg.
- 1 x 1.75kg whole duck, ready to cook
- 3 tart apples
- 2 onions
- Thyme sprigs
- 150g cooked smoked ham
- 500ml chicken stock
- 50g ground almonds
- 2 bay leaves
- 2 cloves
Peel the apples, core, and chop into wedges. Peel the onions and chop into wedges. Dice the ham. Rinse the duck and pat dry. Season inside and out with salt and pepper. Cook the apples, onions, 2 thyme sprigs and ham for a few minutes until lightly golden and softened.
Stuff the duck with the apples, onions, ham and almonds, along with 2 thyme sprigs. Close the cavity with skewers.
Scatter the duck with thyme leaves, picked from 2 more thyme sprigs, and pour over half of the stock. Add the bay leaves and cloves to the stock. Cook in a 180C oven for 1 1/2 - 2 hours or until cooked through to your liking, basting every half an hour with the rest of the stock.
When cooked, remove the duck from the baking tin and leave to rest under foil. Skim the fat. Reduce the juices over the heat on your hob to create a gravy.