2 kg whole duck, wings tipped
4 large Granny Smith apples, cored and cut into wedges
½ cup hazelnuts
1 bunch sage leaves
2 servings grilled radicchio to serve (see tips)
- Preheat oven to 180°C (160°C fan forced). Line a large roasting pan. Remove the neck of the duck, wash and dry duck with paper towel. Tie legs together and place into the roasting pan, brush with olive oil. Season with salt and pepper and bake for 45 min.
- Remove from the oven and drain most of the fat from the pan. Increase oven to 200°C (180°C fan forced) and return the duck to the oven for 30 min. Remove and surround with apples and nuts, tossing to coat. Cook for a further 15 min. Stand for 10 min.
- While duck is standing, heat 2 tablespoons olive oil in a large frying pan over medium heat. Fry sage for 2 min, remove and reserve.
- Carve the duck or separate into serving-size portions. Serve with Grilled Radicchio and your choice of vegetables. Garnish with fried sage leaves.