If a frozen duck is used, please take it out one day in advance to thaw. Of course, a fresh duck is better. Trim the duck by the wings at the joint so that the tips are removed.
Remove the offal, the liver can be fried separately in a little butter, seasoned with salt and pepper. Goes well with a slice of toast or with a small salad. The neck can e.g., cook in red cabbage. Excess skin and fat from inside are removed.
Preheat the oven to approx. 200 - 220 ° C (top / bottom heat). The duck is simply seasoned inside and out with salt and pepper and then filled with the apple pieces, then sewn shut or sealed with toothpicks.
The duck is then placed on the grid with its back facing up. During the roasting process, a drip pan filled with a little water should be inserted under the duck. The duck`s legs are pierced a few times with a kebab skewer or similar so that the fat can escape.
After an hour, the duck is turned on its back so that the breast is up. It cooks like this for another hour. During the roasting process, the duck is doused with cold water a few times to get a nice crust.
One sign that the duck is done is when the skin on the legs is torn. After roasting, take the duck out of the oven and keep it warm. Pour the collected frying fat through a sieve and place in a saucepan, then pour the apple juice. Season to taste with salt and pepper, possibly bind something with cold butter or a sauce thickener.
In addition, red cabbage and dumplings and the apple pieces, which you can take out of the duck after carving, are enough.
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