• Take the duck out of the fridge in good time so that it is not too cold.
• Clean the duck thoroughly, - remove the giblets, any remaining feathers, the outer wing tips and the like. Also remove excess fat around the neck and the cavity opening. Rinse it thoroughly and then pat it dry with kitchen paper.
• Rub the inside of the duck thoroughly with salt, - and give it a little freshly ground pepper too. Then fill it with the apples, prunes and thyme. Close it with a couple of skewers.
• Then rub the skin thoroughly with salt, - and give it a little freshly ground pepper.
• Place the duck breast side up on a wire rack and put it in the middle of an oven preheated to 130°C, conventional oven (top and bottom heat).

  *Insert a meat thermometer into the breast so you can keep an eye on the temperature, - it will need about 3 hours.
• Place a roasting tin underneath and fill it with 1 litre of water, - add the duck giblets to the tin too, along with a few pieces of carrot, onion or other vegetables if you like. This adds flavour to the stock.
• When the duck reaches 60°C, check the skin.

  If the skin is crisp, continue roasting at 130°C until it reaches 74-75°C.

  If the skin is not crisp, turn the oven up to 230°C and let it roast until it reaches a core temperature of 74-75°C. Keep a close eye on it so it does not get too dark, - ovens vary a great deal.

  Alternatively, you can finish roasting it at 130°C and then put it under the grill for the last 5-8 minutes at 220°C.
• When the duck reaches a core temperature of 74-75°C, take it out of the oven and let it rest for about 30 minutes.

  *It is then ready to be carved.

  *Meanwhile, you can make the duck gravy.

Duck gravy

• Strain the duck stock from the roasting tin into a bowl, - and skim off most of the fat.

  You need about 600 ml, - top up with water and a little stock (from a cube or bouillon powder) if necessary.
• Melt the butter in a saucepan and whisk in the flour, - let it cook through for a couple of minutes, whisking all the while.
• Stir in the duck stock from the roasting tin a little at a time, whisking the gravy thoroughly.
• Let the gravy boil well for about 5 min., - add the cream, - and then let it simmer over medium heat for a further 10 min., stirring.

  *If the gravy becomes too thick, add more water, roasting juices or a little whipping cream, - if it is too thin, you can thicken it with a little cornflour mixed with a little water.
• Season the gravy with salt and pepper, - and adjust the colour with gravy browning.

Serving

• Carve the duck and serve it with boiled potatoes, caramelised potatoes, homemade braised red cabbage and duck gravy.