Duck and apple is a perfect marriage, and this dish makes a great alternative for Christmas or for a Sunday lunch. Keep the drained-off fat and use for roast potatoes to accompany the duck.
鸭子和苹果是极好的搭配，这道菜可以作为圣诞节和周日午餐的另一个选择。把油脂沥出来，用来烤土豆佐鸭子来吃也是极好的。
Serves 4
4人份
材料：
1 oven-ready duck, weighing about 1.8kg/4lb
一只鸭子，大约1.8千克
salt and freshly ground black pepper
盐和黑胡椒
30g/1oz/2 tbsp butter
30克黄油
1 onion
一只洋葱
8 sage leaves, finely chopped, plus a few extra
8片鼠尾草叶子，切碎
3 tbsp fresh breadcrumbs
3汤匙新鲜的面包屑
2 egg yolks
2个蛋黄
2 Granny Smith apples, peeled, cored and roughly chopped
2个苹果，削皮，去芯，粗切
100ml/3½fl oz/scant ½ cup dry white wine
100毫升干白葡萄酒
步骤：
Preheat the oven to 180°C/350°F/gas mark 4.
预热烤箱到180摄氏度。
Wipe the duck clean inside and out, season the cavity with salt and pepper and set aside.
把鸭子的里面都擦干，用盐和黑胡椒抹在鸭子内腔。
Melt the butter in a saucepan, add the onion and sweat on a medium heat for 3 minutes. Add 2 tbsp water and continue to cook for 2 minutes until the onion has softened. Remove from the heat, stir in the chopped sage, breadcrumbs, egg yolks, apples, and some salt and pepper and combine well. Fill the cavity of the duck with this stuffing.
在一只平底锅里面放入黄油，融化，加入洋葱，中火3分钟。加入2汤匙水，继续炒2分钟，直到洋葱变软。把锅从火上移开，拌入鼠尾草，面包屑，鸡蛋黄，苹果和盐以及黑胡椒，混合好，把这些料放入鸭肚子里。
Prick the duck skin all over and sprinkle with salt – this will release the fat and make the duck skin nice and crisp. Put the duck on a rack in a roasting tin and roast for 45 minutes.
在鸭子身上戳孔，撒上盐，这样可以让脂肪出来，并且使得鸭皮更加美味和脆。把鸭子放在烤架上烤45分钟。
Pour off the fat and reserve to make roast potatoes. Drizzle the duck with the wine, scatter with a few sage leaves and continue to roast for about 1¼ hours, until the duck is cooked; test by inserting a skewer in the thigh – if the juices run clear, it is done.
把烤出来的脂肪倒出来，保存起来用作烤土豆。在鸭子身上淋上葡萄酒，撒上一些鼠尾草鸭子，继续烤大约1小时15分钟，用叉子刺一下鸭子大腿，如果流出来的清澈的汁液，就表明做好了。
Remove from the oven, pour off the fat and leave to rest for 5–10 minutes. Carve and serve with the stuffing.
从烤箱中取出来，把油脂倒出来，等5-10分钟，切开，开吃~
