Instructions: Preheat oven to 190C (375F).

Peel, core and halve apples.

Season duck inside and out.

Roast 1 hour, add apple for the last 15 minutes.

Remove the duck and the apple from the pan, and set aside in a warm place. Collect any juices that run from the duck.

Strain off most of the fat from the roasting pan. Saute the onions. Add brandy, redcurrant jelly, sage and stock. Reduce resulting liquid by half. Set aside.

Cut legs and breasts from birds, separate thighs and drumsticks. Add to sauce and heat through.

Add the unsalted butter a little at a time, constantly shaking the pan so that the butter coheres with the sauce. Season.

Place a little red currant jelly in each apple half.

Lift duck from sauce, arrange on plate, pour over sauce and garnish with apple.

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