#Stuffing the duck breasts with whole apples keeps the slices moist and gives an attractive appearance when they are served cold.#
Soak the dried fruit in the brandy. Preheat the oven to 220°C/425°F/Gas 7.
Chop 1 of the onions finely and sauté in the oil until golden. Season with salt and pepper, and add 50ml/2fl oz 1/4 cup water. Bring to the boil, add the breadcrumbs and enough extra water to make a moist but not sloppy stuffing.
Core and peel the apples. Drain the raisins and press them into the centre of the apples. Flatten the duck breasts and spread out, skin down.
Divide the stuffing between them and spread it ever the meat. Place an apple at one end of each duck breast and carefully roll up to enclose the apple and stuffing. Secure with a length of cotton or fine string. Quarter the remaining onions. Prick the duck skin in several places to release the fat.
Arrange on a rack in a roasting tin with the onions underneath. Roast for about 35 minutes. Pour off the fat, reduce the oven temperature to l60°C/325°F/Gas 3 and roast for a further 30-45 minutes.
Serve hot with mixed, roast vegetables or, to serve cold, chill and then cut each breast into 5 or 6 thin slices. Arrange on a platter and bring to room temperature before serving. Serve with a mixed leaf salad.
A note from Eatopic: Serves more then 4 when served cold as part of a buffet