Roast Duck with Oranges and Plums

Rinse the duck, pat dry, remove the wingtips and chop coarsely. Season the duck inside and out with salt and pepper.

Peel the onions and dice coarsely. Peel the apple, core and dice coarsely. Mix the onions and apple with the herbs then stuff into the duck, securing the opening with wooden skewers. Arrange, breast-side down, in a roasting pan, add 500 ml (approximately 2 cups) water and roast until golden brown in a preheated oven (180°C) (approximately 350°F) for about 2 hours, turning after 1 hour and basting occasionally.

Remove the duck from the roasting pan and cut in half lengthwise. Remove the stuffing and cut the duck halves in half crosswise. Keep warm in the oven (70°C) (approximately 150°F). Strain the excess fat from the pan drippings. Sear the duck wings in 1/2 tablespoon butter then add the pan drippings, stuffing and chicken stock and simmer for 15-20 minutes. Strain the sauce through a sieve into a clean saucepan, season with salt and pepper and keep warm.

Just before serving, turn on the broiler and broil the ducks parts, skin-side up, until crispy. Slice the dumplings, sauté in 1/2 tablespoon butter until golden brown on both sides and season with salt and pepper. Peel the oranges carefully with a knife and cut into segments. Rinse the plums, pat dry, cut in half, pit and cut into wedges.