Sticky Duck with Roast Apples

1. Try removing the giblets from a Taste the Difference Gressingham duck breast crown and rub 1 teaspoon cinnamon over the meat.

2. Prick the skin with a sharp metal skewer and place the duck in a roasting dish. Cook for 1 hour in a preheated oven at 220°C, fan 200°C,
gas 7, adding 6 whole Braeburn apples to the roasting dish after 30 minutes.

3. Remove from the oven, allow the duck to rest for 10–15 minutes, then carve and serve with warmed maple syrup for an easy, succulent alternative to your traditional roast.