Method
 

1. Pre-heat oven to 180°C; 350°F: Gas 4.
2. Melt half the butter in a medium saucepan and cook the finely chopped onion until transparent.
3. Stir in the breadcrumbs, sage, grated eating apple and egg.
4. Shape the stuffing into small balls and place in a roasting tin.
5. Weigh the duckling, prick the skin all over with a sharp skewer or fork.
6. Place on a wire rack or trivet in separate roasting tin.
7. Roast for 30-35 minutes per 450g (1lb).
8. Cook the stuffing for the last 30 minutes of the cooking time.
9. To make the apple sauce place the sliced cooking apples in a saucepan with the water.
10. Cover and cook for 10 minutes or until the apples are tender, shaking the pan occasionally.
11. Stir in the remaining butter and beat until a smooth puree is produced, taste and add sugar to taste.
12. Serve the duckling with the apple sauce and the stuffing balls.