Roast duck with cider, apples and thyme

Name: Roast duck with cider, apples and thyme
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: British-French
Ingredients: 1 Whole duck; to taste Salt; to taste Black pepper; 3 Apples; 2 Onions; 300 ml Dry cider; 6 sprigs Thyme; 4 cloves Garlic; 250 ml Chicken stock; 1 tbsp Butter

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A generous roast duck scented with thyme and apples, lifted by dry cider for a glossy, lightly fruity finish that feels perfect for autumn and winter.

Serves: 4 people

Preparation time: 40 min

Ingredients

Whole duck – 1
Salt – to taste
Black pepper – to taste
Apples – 3
Onions – 2
Dry cider – 300 ml
Thyme – 6 sprigs
Garlic – 4 cloves
Chicken stock – 250 ml
Butter – 1 tbsp

Method

Pat the duck dry, prick the skin lightly and season generously. Fill the cavity with some apple, onion, garlic and thyme.
Roast until the skin is bronzed and crisp, adding the remaining apples and onions to the tray partway through.
Pour cider and stock into the roasting tray and let the duck finish roasting until cooked through.
Rest the duck, then reduce the pan juices with a knob of butter for a simple cider sauce. Carve and serve with the roasted apples and onions.