Widdecombe Duck is a simple recipe from Wesl of England, where apples are plentiful and delicious. The apples become a puree during cooking and, should be spooned out of the duck and served with it as sauce. Serve with Parsley Potatoes and French beans.
4 cooking apples, peeled, cored and quartered
2 teaspoons ground cinnamon
2 teaspoons chopped fresh sage
2 teaspoon ground mace
2 teaspoons grated lemon rind
1×6 lb. duck, oven-ready
1 teaspoon salt
1 tablespoon butter
8 fl. oz. red wine
5 fl. oz. Calvados or brandy
2 teaspoons sugar
1 teaspoon black pepper
3 tablespoons redcurrant jelly
Preheat the oven to very hot 450’F (Gas Mark 8, 230CC). ih ! .- W ‘ V.
Place the apples, cinnamon, sage, mace and lemon rind in a bowl and stir with a wooden spoon until the apples are well coated with the flavourings.
Prick the duck around the thighs, back and lower breast. Place the duck on a rack in a roasting tin and rub it all over with the salt. Spoon the apple mixture into the cavity and secure with a trussing needle and string or a skewer.
Place the butter, wine, Calvados or brandy, sugar and pepper in a small saucepan. Set the pan over high heat and bring the liquid to the boil. Pour the mixture over the duck. Place the tin in the oven and roast the duck for 15 minutes. Reduce the oven temperature to moderate 350 F (Gas Mark 4, 180 C) and continue to roast the duck for 1 to 1;’, hours, basting it every 10 minutes with the juices in the tin or until the juices run clear when the thigh is pierced with the point of a sharp knife.
Remove the roasting tin from the oven. Transfer the duck to a warmed serving dish. Remove and discard the trussing string or skewer and keep hot.
With a large spoon, skim as much fat as possible from the juices in the tin. Pour the juices into a small saucepan and set the pan over moderate heat. Stir in the redcurrant jelly and cook until it has melted. Remove the pan from the heat.
Pour the sauce over the duck and serve at once.