Traditional Flintshire Roast Duck

Prepare a stuffing using breadcrumbs, chopped tart apples, onions, and plenty of fresh sage. Stuff the cavity of the duck.

Prick the duck skin all over with a skewer ensuring you don't hit the meat. This allows the fat to render out.

Rub with plenty of salt and roast at 170°C (340°F) for 2 to 2.5 hours until the skin is mahogany and extremely crisp.

Let rest before carving.

A rich, celebratory roast from the orchard lands of Flintshire.