Sauerkraut-stuffed duck with roast apples and mulled wine gravy - delicious. magazine

Ingredients

• 1 large (about 1.8kg) whole duck
• 200g sauerkraut
• 4 braeburn apples
• Roast potatoes and/or veg to serve
• For the mulled wine gravy
• Dahs vegetable oil
• 1 shallot, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 sage sprig
• 1 cinnamon stick
• 1 star anise
• 2 cloves
• 200ml red wine
• Juice ½ orange
• Chicken stock, if needed (optional)
• 15g unsalted butter
• 15g plain flour
• For the mulled spice rub
• ½ cinnamon stick
• ½ tsp black peppercorns
• ¼ nutmeg, finely grated
• 1 tsp brown sugar
• Finely grated zest 1 orange
• 1 tsp flaky sea salt