Pre heat oven to 450. Wash duck inside and out, dry thoroughly reserving wings, neck, and gizzards. Generously salt inside and out. stuff with cut up apples and seal opening with pin. Roast duck breast side down for 30 minutes. Remove grease from bottom of pan (can be reserved for other purposes). Flip duck and turn down oven to 375 and roast for 1 hr. Remove grease from bottom of pan, pour boiling water over top of duck with enough to just cover bottom of pan. Reduce heat to 325 and cook for another 1 hour to 1 hour and half. Skin should but crispy.
While duck is cookng use neck, wings, and other parts to make stock with carrots, celery, onion, bay leaf, and chicken bouillon. add water to just cover what is in pot. boil until rich tasting.
While duck is resting add some of the stock and apple cider to pan over high heat to make gravy. Add stock and cider to taste, once the taste is rich, use flour or corn starch to thicken gravy.
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|Serving Size: 1 Serving (629g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2009 (87%)|
|Amt Per Serving||% DV|
|Total Fat 223.2g||298 %|
|Saturated Fat 75g||375 %|
|Monounsaturated Fat 106g|
|Polyunsanturated Fat 28.9g|
|Cholesterol 430.9mg||133 %|
|Sodium 384.2mg||13 %|
|Potassium 1325.2mg||35 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.6g|
|Protein 65.8g||94 %|
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Calories per serving: 2312
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