- 40g salted butter
- 1 medium onion, peeled and finely chopped
- 10 sage leaves
- 110g white breadcrumbs
- 1 Granny Smith apple, peeled and grated
- 1 egg, beaten
- 1 duck (roughly 2kg) salt and pepper
- 500g Pink Lady apples, cored and sliced
- 6 cloves
- 2 tbsp caster sugar
- 150g blueberries
- ¼ cup water
- 80g butter
- 1 tbsp tarragon
- 1kg frozen mixed berries
- ½ cup caster sugar
- ½ cup raspberry vinegar
- Preheat oven to 180°C.
- To make the stuffing, melt the butter in a medium pot. Add the onion and cook until soft. Then add the sage, breadcrumbs, apple and egg.
- Prick the skin of the duck all over with a fork and season well, inside and out. Push the stuffing into the cavity and use the flap of fat at the back of the duck to secure it in place.
- Put the duck on a wire rack in a roasting tray, and roast for 40 minutes per 500g. To check if it’s done, pierce the legs. The juices should run clear. Remove from the oven and leave to rest in a warm place.
- Put the apples in a pot with the cloves, caster sugar, blueberries and water.
- Cook over low heat for 10 minutes, until the apples soften up and the berries start to burst.
- Stir in butter and tarragon, and keep warm.
- Put the berries and caster sugar in a pan. Cook very slowly until the mixture is hot and the berries start to turn into juice.
- Remove the mixture from the heat and strain it through a fine sieve, pushing through as much juice as you can.
- Add the vinegar to the strained sauce and keep it warm until ready to serve.
Cut the duck off the bone and carve. Serve with the apple compote and berry sauce.