Duck with Apples in Cream

4 Servings
Duck
American
Savory Rich Mildly Sweet Duck Cream Apples American

3 1/2 lb. oven ready k
1 Salt and per
6 nny Smith apples
4 tablespoon ter
1 carton heavy whipping am

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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