Main – Roast Duck Legs stuffed with Apple and Black Pudding

From page 282 of Kitchenella.

A humble roast using cheap-to-buy duck legs, glorious with the addition of a little equally modest stuffing under the skin.

Serves 4

4 duck legs
1 English dessert apple
200g black pudding, cut into chunks
4 heaped tablespoons fresh breadcrumbs
1 egg
sea salt

Preheat the oven to 160°C/325°F/Gas 3. Make a cavity between the duck skin and thigh flesh, using your finger to separate the two. A small sharp knife will help but do not pierce the skin. Mix the apple, black pudding, breadcrumbs and egg into a course paste and stuff as much as you can under the skin. Smooth the skin back into place. Put in a roasting pan (preferably lined with baking paper) and sprinkle a little salt on top. Roast for one hour, rest the dish in a warm place for 15 minutes and serve.