Pre-heat oven to 180°C; 350°F: Gas 4.
Stuffing Balls:
Melt half the butter in a medium saucepan
Cook the finely chopped onion until transparent.
Stir in the breadcrumbs, sage, grated eating apple and egg.
Shape the stuffing into small balls
Place in the roasting tin (30minutes before the duck finishes roasting)
Roast Duck:
If using a frozen duckling ensure it is thoroughly thawed, then washed and well dried
Weigh the duckling.
Clean the inside of the duck, season with salt and pepper
Prick the skin all over with a sharp skewer or fork.
Place on a wire rack or trivet in separate roasting tin.
Roast for 30-35 minutes per 1lb (450g), basting from time.
Roast vegetables:
Remove the roasting tray from the oven 35 minutes before the finishing time.
Tuck the vegetables underneath the duck and return the tray to the oven and continue roasting.
Cook the stuffing for the last 30 minutes of the cooking time.
To make the apple sauce:
Place the sliced cooking apples in a saucepan with the water.
Cover and cook for 10 minutes or until the apples are tender.
Shake the pan occasionally to stop it sticking.
Stir in the remaining butter and beat until a smooth puree is produced.
Add sugar to taste.
To serve:
Remove the duck legs and cut into two, then carve the breast meat. Arrange the meat on a platter and spoon over the resting juices.
Serve with the apple sauce, stuffing balls, the roasted vegetables and boiled or mashed potatoes.