Give away the sebaceous gland on the tail of the duck. Rinse and dry the duck. Rub inside and out with salt and crushed marjoram and let stand for about an hour. Cut apples into eighths and stuff into duck. Plug the opening with wooden skewers and close with kitchen tape. Tie the drumsticks together so that they rest against the body and tie the wings on the back. Place duck backside down in roasting pan. Place in oven, switch to 225 °C and roast for 50 min. Turn the duck over to the other side. Carefully score the skin of the breast diagonally on both sides so that the fat can drain out during roasting.
Turn down oven to 180 °C and roast the duck for another hour. While roasting, baste the duck occasionally with the meat juices. Remove the duck from the roasting pan and keep warm. Pour a mug of water to the drippings and boil away. Pour through a sieve into a saucepan. Degrease meat juices thoroughly and season with salt. Thicken the sauce with maizena (cornstarch), if desired.
* Per unit approx. 650 calories / 2721 joules
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