Duck is traditionally a fatty bird and roasting it to perfection can be tricky. Drew’s Fruity Stuffed Roast Duck is perfect when served with fresh peas and new potatoes, just as P.D.James herself prepares it.
1 Granny Smith apple, peeled and grated
50g seedless sultanas
100g dried prunes, soaked in water and chopped
pinch of ground cinnamon
freshly-ground black pepper
1 duck (half a duck per person)
Salt and freshly ground black pepper to taste
Simply combine all the fruit in a bowl and season to taste with cinnamon and freshly ground black pepper. Allow to marinade in the fridge for two hours before using.
Preheat oven to 180’C.
Wash and dry the bird, wiping the cavity with a damp cloth.
Stuff the bird with fruit stuffing and truss.
Prick skin of bird with a fine skewer and season with salt and pepper to taste.
Place bird on a rack in a roasting tin and place in oven. Roast for 45 minutes per kg and allow to rest for 15 minutes (covered with foil to keep warm) before carving.
Use the juice to make gravy if desired.
Watch a video on how to truss a duck.
Serve with peas and new potatoes.