Roast Duck Stuffed With Apples

Mix together the marjoram, nutmeg, salt, and pepper in a small bowl. Rinse the duck and pat dry. Rub the spice mix all over duck and inside the cavity.

Place duck on a rack in a roasting pan and refrigerate, uncovered (to dry out skin and render it crispier) for 2 days.

Preheat oven to 375 degrees F. Toss together apples, cinnamon, and sugar in a large bowl. Stuff duck's cavity with apples. Roast duck on a rack, breast side down, for 45 minutes. Turn bird breast side up, lightly prick skin with a fork, and continue roasting for another 35 minutes.

Raise temperature to 425 degrees F and finish crisping skin for 10 minutes. Remove duck from oven and allow to rest for 15 minutes.

Remove apples from cavity and arrange on a platter. Carve duck into legs, thighs, and breasts; cut breasts into equal pieces. Arrange duck pieces with apples and serve.