Cut liver into pieces. Cut onions and toast into cubes, quarter apples, remove core. Cut apple quarters into thin slices. Roast liver in hot oil on 2 or automatic heat 8 to 9 for about 3 min, turning. Add onions, bread cubes and apple pieces, fry briefly. Season with salt, pepper and marjoram. Rinse duck and dry. Rub inside and out with salt and pepper. Fill in apple liver farce, tie duck with spaghetti and wooden skewers.
Tie wings and thighs tightly. Put the duck with the breast side on the roasting rack, pour an eighth of a liter of water into the fat pan, put both in the oven.
Circuit: 190 to 210 °C , 2nd slide bar v. U.
160 to 180 °C , convection oven in about 1 3/4 hours.
Turn duck halfway through roasting time to the other side. Remove duck from oven. Pour roast stock through a sieve, degrease, fill up with hot water. Add whipping cream, bring to a boil. Mix in sauce thickener. Season to taste with salt and freshly ground pepper. Serve duck with vegetables – e.g. Brussels sprouts and apples. Sprinkle with fresh marjoram. Serve sauce and parsley potatoes separately.
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