Remove Duck from refrigerator and bring to room temperature (bloom)
Glaze the Duck with 100ml Gourmet Direct Organic Apple Glaze.

CARAMELISE THE APPLES
3 green apples (Granny Smiths) cored, topped and bottomed and cut in half
Brown in 1tsp of butter and 1tsp oil in a frypan until caramelised.

Dice prunes finely and add zest and juice of one orange, mixed with generous pinch of allspice and a pinch of cinnamon.
Allow prune mixture to ‘draw’ for at least an hour so the flavours combine well.

Place caramelised apples in a separate buttered oven dish and fill with prune mixture and sprinkle juice around.
Cook for 40 minutes at 160°C. For the last 20 mins of cooking, add the juice of half a Lemon, ½ Tbsp of Organic Apple Glaze and 2 nips of good Brandy to moisten.

COOK THE DUCK
Cook duck separately at 180°C for about 1hour 20 mins. Duck is cooked when juices run clear when skewered

MAKE THE DUCK SAUCE
Remove the stuffed apples and keep warm.
Shake the pan with apple juice and add meat glaze. Simmer over low heat to combine.

TO SERVE
Plate up as illustrated with the whole duck surrounded by the apples on a platter and carve at table for maximum wow factor.
The duck sauce should be served alongside in a jug. If you are plating up separately, you can drizzle the sauce around the duck but not over it, so the skin remains crispy.
Serve with duck fat roast potatoes and seasonal vegetables.