Thaw the duck the night before and wash and pat dry before frying. Remove the entrails from the duck if you have not already done so. Mix the oil, salt and paprika powder and rub the duck completely with it. The duck can be stuffed with the prunes and the apple with peel. The filling remains in the duck during the entire baking time and can later be served with the duck.
Preheat the oven to 200 degrees. First place the duck on the breast side in the pan and then in the oven. When the first side is browned after approx. 45 minutes, turn the duck. At this time, the fat that has run out of the duck can be poured off for the first time. Now the duck needs to be doused with cold water every 15 minutes.
Cut the onions into wedges, put them in the pan and fry them. Just before the end of the cooking time, pour the sauce into a small saucepan. Puree the sauce and onions and thicken with a sauce thickener for serving. In the last 30 minutes of the roasting time, place the duck on a wire rack and pour some cold water over it, as this will crisp the skin.
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