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ast Duckling Aylesbury ducks take their name from the town in the Vale of Buckinghamshire whe re they

used to be reared. However, nowadays most ducklings are produced in Linc olnshire and Norfolk and the Aylesbury is no longer a speciality of its home reg ion. Ingredients Serves: 4 25 Gram Butter (1 oz) 1 Medium Onion, finely chopped 110 Gram Fresh breadcrumbs (4 oz) 1 Tablespoon Fresh sage, chopped 1 Small Eating apple, peeled, cored, grated 1 Egg 1 Duckling, washed and dried 450 Gram Cooking apples, peeled, cored, sliced (1 lb) 1 Tablespoon Water Sugar, a little (optional) Method Pre-heat oven to 180 C / 350 F / Gas 4. To make the stuffing, melt half the butter in a medium saucepan and cook the onion until softened. Stir in the breadcrumbs , sage, eating apple and egg. Shape the stuffing into small balls and place in a roasting tin. Weigh the duckling, prick the skin all over with a sharp skewer or fork. Place o n a wire rack or trivet in another roasting tin. Roast for 30-35 minutes per 450 g (1 lb). Cook the stuffing balls for the last 30 minutes of the calculated cook ing time. Meanwhile, make the apple sauce. Put the apples and water in a pan. Cover tightl y and cook for about 10 minutes, until the apples are tender, shaking the pan oc casionally. Stir in the remaining butter and beat with a wooden spoon until smoo th. Stir in a little sugar, if liked. Serve the duckling with the apple sauce an d thin gravy.