Step 1

Preheat the oven to 475F

Step 2

Rinse the duck with water and pat dry.

Step 3

Wash, peel, core and chop the apples into small chunks and stuff the cavity of the duck.

Step 4

Rub the skin well with the marjoram, the garlic, and salt and pepper.

Step 5

Place on a large plate, cover, and leave for 45 minutes to marinate.

Step 6

Place the duck in a roasting tray.

Step 7

Collect any marinade left in the plate, and add some more water to make up one cup of liquid. Pour this liquid in the bottom of the roasting tray not over the duck.

Step 8

Roast the duck uncovered for 10 minutes, then reduce the heat to 325°F and cook for 2 hours. Every half an hour or so use a skewer to pierce the duck skin with holes to release its juices and then baste the duck with the liquid that collects in the bottom of the pan.

Step 9

Clean the potatoes and cut into halves or quarters you can choose whether or not you want them peeled. Either way is fine.

Step 10

When the duck still has about an hour to cook, salt the potatoes, place them in the tray with the duck and sprinkle with caraway seeds. They will start to fry gently in the duck fat.

Step 11

When you next baste the duck, turn the potatoes, making sure they are well covered with the duck juices.

Step 12

The duck should be so well cooked that it can be easily pulled apart.

Step 13

It's not to easy to carve a duck but can certainly be done.