Roast duck with Bramley apple sauce and red cabbage

3 HOURS | SERVES 4 | EASY

This is such a time-honoured combination: slightly tart Bramley apple sauce cuts through the richness of the duck, and the braised red cabbage complements the flavour. Red cabbage is in season in autumn and winter.

whole duck 1.8kg STOCK

neck and giblets from the duck (see cook’s notes) onion 1, quartered carrot 1, sliced bouquet garni (made from parsley stalks, a small celery stalk and a sprig of thyme) peppercorns 2-3

SAGE AND ONION STUFFING

salted butter 45g onion Ω small, finely chopped soft white breadcrumbs 100g sage finely chopped to make 1 tbsp

BRAISED RED CABBAGE

red wine vinegar Ω tbsp granulated sugar 1 tbsp red cabbage 225g, quartered then

finely sliced

cooking apples 225g (such as Bramley Seedling)

BRAMLEY APPLE SAUCE

Bramley Seedling cooking apples 450g, peeled, cored and quartered caster sugar 50g (approximately, depending on tartness of the apples)

• To make the stock, put the neck, gizzard, heart and any other trimmings from the duck into a pan with the onion, carrot and bouquet garni. Cover with cold water and add the peppercorns, but no salt. Bring slowly to the boil and simmer for 2-3 hours, skimming occasionally. This will make a delicious stock that will be the basis of the gravy.

• Heat the oven to 180C/fan 160C/gas 4. To make the stuffing, melt the butter in a small pan then add the onion and cook over a gentle heat for 5-10 minutes or until soft but not coloured, then add the breadcrumbs and sage. Season, then leave to cool completely.

• Season the cavity of the duck and spoon in the cold stuffing. Truss the duck loosely. Roast in the oven for 1Ω-2 hours or until cooked through.

• For the braised red cabbage, put the vinegar, 1/2 tsp salt, sugar and 60ml of water into a casserole or large pan. Add the cabbage and bring it to the boil.

• Meanwhile, peel and core the apples, and cut into quarters. Lay them on top of the cabbage, cover and continue to cook gently for 30-50 minutes or until the cabbage is tender. Season to taste and add more sugar if necessary.

• To make the Bramley apple sauce, cut the apple pieces in half and put into a pan with 1-2 tbsp of water and the sugar. Cover and cook over a low heat. As soon as the apples have broken down, beat into a purée, stir and taste for sweetness.

• When the duck is cooked, remove to a serving dish and leave to rest while you make the gravy. Skim the cooking juices – keep the precious duck fat for roast or sautéed potatoes. Add the stock to the juices in the roasting pan, bring to the boil, taste and season if necessary. Strain the gravy into a sauce boat and serve with the duck alongside the braised red cabbage and Bramley apple sauce.

PER SERVING 1,083 KCALS | FAT 81G SATURATES 27.1G | CARBS 45.2G | SUGARS 34.2G FIBRE 5.3G | PROTEIN 40.6G | SALT 1.5G