Rinse duck inside and out, dry. Mix seasoning, a little salt, pepper and oil and rub the duck inside and out with it. Rinse rosemary, shake dry and strip needles from stems. Set about a third aside. Set aside 1 onion and 1 apple, remove skins from remaining onions, cut into thin rings. Rinse remaining apples, quarter, remove core, cut into coarse pieces. Dice the rolls. Heat half of the clarified butter, sauté onion rings until translucent. Add bread cubes and rosemary, remove frying pan from the stove, fold in apple pieces, season with salt and freshly ground pepper to taste. Fill the duck with the mixture, tuck in the duck and place the duck with the spaghetti in the pan.
Peel and quarter reserved onion, peel carrot, cut into coarse pieces, rinse leek, cut into wide strips, cut remaining apple into eighths, remove core. Heat remaining clarified butter in a roasting pan, brown duck on all sides. Add vegetables, sauté briefly, extinguish with wine. Place the closed roaster on the lower rack in the oven and cook the duck for about 2 hours, selecting the temperature so that the core temperature in the duck is 90 degrees (roast thermometer). Keep the cooked duck warm in the turned off oven. Remove excess fat from the roast stock. Puree the stock, pass it through a sieve, mix with
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