Duck stuffed with apples

8 servings
16 hours

Prepare the carcass: - rinse under running water; - cut off the tips of the wings; - cut off excess fat; - the skin on the neck is attached to the body using toothpicks; - both outside and inside, rub the carcass with majorão, salt and pepper; - wrap the duck in cling film and put it in the refrigerator overnight (10-12 hours). When the carcass lays down due time in the refrigerator, you can prepare the filling. My apples, we cut them into large wedges. We rinse prunes. Mix apple wedges with prunes and fill the carcass (not tightly). We sew up the abdomen (I always chop with toothpicks - it's more convenient for me). We lubricate the duck with vegetable oil, place it on a deep baking sheet (I lay out the wings cut earlier, and already on them and the carcass itself with the belly up). Pour the broth (water) into a baking sheet, cover with foil, bake at 200 degrees for half an hour. Then we lower the temperature to 180 degrees and continue to bake for another

2. 5 hours. During baking, periodically pierce the skin on the legs and breast to make it possible to warm up excess fat. Then remove the foil from the duck and bake for another half hour. Serve the hot duck on the table, garnishing with the baked filling and fresh greens. Enjoy your meal!