The Hairy Bikers served up wild roast duck with Bramley apple stuffing and sherry gravy on Hairy Bikers’ Best of British.

The ingredients for the stuffing: 4 tbsp sunflower oil, 3 white bread slices, crusts removed, 1 fresh rosemary stalk, leaves finely chopped, plus 3 stalks for roasting, 50g blanched hazelnuts (or cobnuts), roughly chopped, 50g softened butter, 2 onions, 1 finely chopped, 1 sliced thickly, 1 garlic clove, crushed, 200g cooking apples (such as Bramley), peeled, cored and cut into 1cm dice, 2 tsp caster sugar, ½ orange, zest only, 20g chopped fresh parsley, flaked sea salt and freshly ground black pepper.

For the wild duck: 3 mallards (wild ducks), rinsed with cold water and patted dry with kitchen paper, 6 rindless streaky bacon rashers and fresh rosemary stalks, for garnish.

For the sherry sauce: 2 tsp plain flour, 100ml cream sherry and 250ml chicken stock.