Duck stuffed with apples

Prepare the carcass:
- rinse under running water;
- cut off the tips of the wings;
- cut off excess fat;
- we attach the skin on the neck to the trunk with toothpicks;
- both outside and inside we rub the carcass with marjoram, salt and pepper;
- wrap the duck in plastic wrap and put it in the refrigerator overnight (10-12 hours).

When the carcass has lain in the refrigerator for the required time, you can prepare the filling. Apples are washed, cut into large slices. Prunes are washed. Mix the apple slices with prunes and fill the carcass (not tightly). We sew up the abdomen (I always chip with toothpicks - it's more convenient for me).

Lubricate the duck with vegetable oil, place it on a deep baking sheet (I spread the wings cut earlier, and already on them and the carcass itself belly up). Pour the broth (water) into a baking tray, cover with foil, bake at 200 degrees for half an hour. Then reduce the temperature to 180 degrees and continue to bake for another 2.5 hours.

During baking, we periodically pierce the skin on the legs and breast to allow excess fat to melt. Then remove the foil from the duck and bake for another half hour.

Serve the hot duck on the table, garnished with baked stuffing and fresh herbs.

Bon appetit!