Roast duck with apples and cider brandy

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy I love to eat good roast duck and served this way, with apples and flaming Somerset cider brandy, it will make a stunning and showy centrepiece to any festive meal. 2 good-quality oven-ready ducks weighing about 1.5kg Salt and freshly ground black pepper 2-3 apples, core removed and cut into 6 wedges each 100ml Somerset cider brandy Preheat the oven to 220C/gas mark 7. Turn the oven down to 200C/gas mark 6 and continue cooking the duck for another 30 minutes, adding the apples after 45 minutes and basting the duck and apples as they are cooking. Heat the cider brandy in a small saucepan, take it to the table with the duck, set light to the cider brandy with a match and pour over the duck.