निर्देश

• 1 - Prepare the Duck:
  Rinse the duck thoroughly under cold water, pat dry with paper towels, and check the cavity for any remaining giblets. Remove any excess fat.
• 2 - Create the Marjoram Rub:
  In a small bowl, combine marjoram, garlic, sea salt, pepper, and butter. Mix until a uniform herb paste is formed.
• 3 - Season Duck Inside and Out:
  Rub the marjoram paste thoroughly on the outside of the duck and inside the cavity, ensuring even coverage.
• 4 - Stuff the Duck:
  Stuff the cavity with chopped apples, onion, and, if desired, thyme sprigs for extra aroma.
• 5 - Rest and Marinate:
  Let the seasoned and stuffed duck rest in the refrigerator for 30 minutes. This step enhances flavor absorption.
• 6 - Roast the Duck:
  Heat oven to 170°C (340°F). Place the duck (breast side up) in a roasting pan on a rack. Pour wine (if using) and scatter additional apple/onion pieces around the duck. Cover with foil and roast for 1 hour. Remove foil and roast another 30 minutes, basting regularly.
• 7 - Rest and Carve:
  Remove the duck from the oven, let it rest 10 minutes before carving. Serve hot, traditionally with roasted potatoes or stewed red cabbage.