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Roast duck with Bramley, ginger & bay
- 1 duck , about 2kg
- white wine vinegar
- 2 Bramley apples , peeled and cut into small chunks
- small bunch thyme
- 1 twig bay leaves , about 5-6 leaves
- 100g ginger , peeled and diced
- olive oil
- 500ml chicken stock
- brandy or Calvados
Directions:View on BBC Good Food
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