Danish Roast Duck with Apple and Prune Dressing

 

• 1 duck
• 1 tsp salt
• 3 apples
• 150 g prunes
• ¾ litre of water

1. Rub the duck with salt. Fill it with apple slices and prunes and close it with meat pins. 
2. Place the duck on a grid over a dripping pan and place giblets and neck in the pan. 
3. Roast the duck for 2½ - 3 hours at 320°F, for the first 45 mins with the back upwards. 
4. After 45 mins, the fat is poured away and the water added.
5. The duck can be browned later if it is not crisp, roast for approx. 10 mins at 425°F. 
6. Check that it is thoroughly done. 
7. Leave to rest for approx. 20 mins in the turned-off oven before it is carved.
8. Skim the fat from the drippins in the roasting pan, stir in the flour. 
9. Stir the gravy until smooth. Boil for a few minutes and season with salt and pepper.