Whole baked duck with fruit

First we will wash the duck and wipe it with spices. Turn on the oven so that it warms up to 200 degrees.
In a bowl, mix apples, prunes, add a little sugar and thyme. This will be the filling for the duck. We will fill our bird with it and, so that the filling does not fall out, we will fix the hole in the duck with something, for example, toothpicks. We will pierce the duck skin in several places so that it can be salted. Now you need to calculate the baking time of the bird. It is calculated according to the formula 20 minutes for every 0.5 kg of duck and another plus 20 minutes. To do this, the bird needs to be weighed.
So, the duck is weighed, stuffed and ready to cook. We put it on a baking dish and send it to the oven. We are waiting for three quarters of the calculated time and now we need to check the readiness of the duck. To do this, it needs to be pierced with a fork or a stick. When the pure juice flows, the duck is ready.
Now let's make the gravy. For it, we will need 2 tablespoons of fat from the duck, the rest of the fat needs to be drained into another bowl, it can be useful for making a side dish, etc. Put the mold on the stove, add flour, calvados or brandy, broth and jelly. Mix everything together and simmer until the gravy thickens. Let's add salt and pepper and the gravy for the duck is ready.
Now duck and gravy can be served on the table. Enjoy your meal.