Preheat oven to 400 degrees F, gas 6. Sprinkle duck inside and out with salt and pepper. Prick all over with a fork and place on wire rack over a foil covered roasting tin. Roast for 20 minutes, then reduce heat to 350 degrees F, gas 4.
Peel (optional) and core apples. Cut two of them into quarters and leave the rest whole. Arrange around the duck, dot with butter and continue roasting for 1 hour or until tender. You can choose to occasionally baste with pan drippings, or not. Duck is done at an internal temperature of 165.
Remove duck and apples from the tin. Place duck on serving plate. Keep hot. Spoon off 1-2 T fat from pan juices, then stir in the cream in a medium saucepan. Place apples in saucepan and mix thoroughly with the sauce. Cook for 5 minutes. Mixture will reduce and slightly thicken.
Arrange apples around duck. Spoon some sauce over. Serve the rest separately.
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 4|
|Calories from Fat: 311 (69%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 102.2mg||31 %|
|Sodium 216.5mg||7 %|
|Potassium 321.4mg||8 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 32g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 449
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