Crisp roast gressingham duck with a forcemeat stuffing and a confit of apples and prunes recipes

Crisp roast gressingham duck with a forcemeat stuffing and a confit of apples and prunes

 1 x 5-6 lb (2.2-2.6 kg) Gressingham duck (weight with giblets),  ½ onion, peeled and cut into 2 wedges,  1 level tablespoon plain flour,  Maldon sea salt and freshly milled black pepper,  6 oz (175 g) sausage meat

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