| How To Cook: |
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1. Put the giblets into a pan with 1 pint water and simmer for 1 hour.
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2. Wash and stone the prunes and cut each into 4; peel the apples and cut into quarters.
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3. Wash the duck well and dry with a clean cloth, then rub inside and outside with salt and pepper.
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4. Fill the inside with the prunes and apples, using enough to fill the duck completely, and sew up with string.
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5. Truss in the usual way, place in a tin without any fat, and cook in a hot oven (450°F) for 20 minutes.
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6. Take ¾ pint giblet stock and baste the duck, repeating every ¼ hour during the cooking.
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7. Reduce the heat to moderate (350°F) when basting is commenced and roast in all for about 1½ hours.
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8. Remove the strings and keep the duck hot while making gravy.
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9. Serve with sweet browned potatoes.
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10. Pour the stock from the roasting tin into a basin and carefully skim off all the fat from the top.
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11. Melt the butter in the roasting tin, mix in the flour and add the stock; bring to the boil, stirring well, and add some seasoning, also browning if necessary.
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