Heat oven to 140C/120C fan/gas 1.
Remove any giblets and pull the
excess fat from the duck’s cavity.
Use a roasting fork or skewer to prick the
skin of the duck all over – do this lightly
as you don’t want to pierce the meat.
Season generously inside, rub the
skin with a little oil and season
with salt and pepper. Stuff the
cavity with the lemon halves, cinnamon,
star anise and garlic. Sit the duck in a
roomy roasting tin (you will be adding
potatoes to the tin later). Roast the duck
for 2 hrs, pricking again every now and
then. Meanwhile, boil the potatoes for
10 mins until just cooked.
Remove the duck from the
oven and increase the heat to
220C/200C fan/gas 7. Place the
duck on a board and pour off half the fat
from the tin. Toss the potatoes in the tin
so they are completely coated in the
juices, then push them to the side of the
tin. Sit the duck back in and give it a final
20-30 mins in the oven to crisp up.
Meanwhile, make the apple sauce.
Peel and finely slice the apples,
discarding the core. Melt the butter
in a pan until sizzling, add the apples and
spices, then stir to coat.
Pour in 100ml apple juice, cover
and simmer for 10 mins, stirring
occasionally. Add a splash more
juice if the apples are becoming a bit
dry. Cook until the apples have collapsed
into a fluffy sauce.
Remove the duck from the oven
to a board to rest, then place the
potatoes back into the oven for
20 mins to crisp up. When the duck has
rested and the potatoes are brown, you
are ready to carve and plate up.