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Wash and clean out the duck well. Rub it with salt & pepper and marjoram inside and out.
Peel the apples and chop finely. Chop the onion, cut up the duck liver and stomach and mix with diced ham, eggs and breadcrumbs. Fill the inside of the duck and close it up. Put the duck into a pan on its breast and roast for 15 minutes at medium heat. Then turn it over and baste the duck often. Poke holes underneath the wings and the drumsticks to drain the fat. Add water every time the juice browns.
After an hour of roasting, pour several tablespoons of strong saltwater over the bird. This leads to a nice, crispy skin. Roast for another 10 minutes. Remove the duck and cut it up into portions. Add water to the juice and bring to a boil. Thicken with sour cream and add marjoram and salt to taste. Roasted chestnuts may be added to the stuffing.
1 duck 3-4lb/1.35-1.8kg
salt & pepper
2lb of sour apples 900g
1 medium onion
1/2lb of smoked ham, diced 225g
2tbsp of breadcrumbs
2cups of sour cream 1pt/560ml