Soak raisins in rum, pull. Remove peel from apples, cut into quarters, remove core, cut into cubes. Heat duck fat, sauté apple cubes, add bread cubes, add some more flavor with salt and spices.
Add soaked raisins, pour a few tablespoons of white wine to make a smooth mixture.
Rinse the duck, pat dry, rub the inside with salt and pepper.
Put the stuffing into the duck, reserving 1 tablespoon for the sauce. Sew up opening with cotton thread.
Preheat oven to 200 °C. Heat butter in a braising pan, sear duck on all sides. Close casserole, place in oven. Roast duck for half an hour, remove lid, roast duck with breast side up for another 45 min. Baste with gravy. Remove finished duck from cooking pot, keep warm.
Degrease gravy, dice liver, sauté in stock. Add remaining stuffing, pour white wine, cook.
Remove stuffing from duck, cut into slices. Cut duck into pieces, offer with stuffing and sauce.
Tip: Always use aromatic spices to refine your dishes!
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