|Duck||4 1⁄2 Pound|
|Cooking apples||2 Large|
|Curry powder||1 Teaspoon|
|Oil||1⁄4 Cup (4 tbs)|
Rub the inside of the duck with the salt and pepper.
Peel, core and slice the apples; dice the figs.
Mix together the apples, figs, and curry powder with the butter and use to stuff the neck end of the duck.
Sew the openings with thread, or secure with skewers.
Heat the oil in a roasting pan and brown the duck on all sides.
Roast the duck, breast-side up, in a moderately hot oven (400° F) for 30 minutes.
Turn over, pour in 1 cup hot water and roast for a further 45 minutes-1 hour, basting occasionally with the cooking liquid.
Serve the duck on a bed of braised red cabbage and garnish with parsley.
If liked, add a garnish of a scooped-out apple filled with apple sauce and topped with a cherry.