Actually, it's pretty simple, even for the most inexperienced hostess. And the result is excellent. But first you need to choose a duck. It is desirable, of course, you can buy it on the market, baboloki any. But not everyone has that opportunity. Most importantly, the duck was cold (I always ask to make an incision on the back (that then could not be seen when serving), the meat should be very dark, and under the skin should not be too much fat and it should not be thick. So, duck chose. Of course, if possible, it is better not to freeze.

Now proceed directly to the preparation. Wash the duck, salt the chicken (inside too, do not forget to add salt). RUB it with lemon juice.

Seravince cut apples, cut into slices (medium thickness). Half add washed prunes (steam not needed) and marjoram. The second half sprinkle with lemon juice.

Sprinkle with a little lemon juice (I juice a rough written, actually, I just had a lemon on hand).

Duck rubbed with black pepper and stuffed with apples, prunes.

Spread it on a baking tray, close - the remaining apples. Bake in a preheated 180 degree oven for about an hour (for my weight. Generally cooking time is calculated, approximately, per kg).

While duck is baking, prepare the sauce. To do this, mash cranberry (blender or just a potato masher at Your discretion. I like to just mash with a potato masher to not quite homogeneous as it was cranberry, I love even whole berries to leave).

Add the sugar.

And wine. Put it in the fire and cook until boiling, then another minute or two, not more, allow to simmer for. At first I reacted with disbelief to this sauce, so used cranberries to make a bit different sauce. I do everything the same, only instead of wine, add soy sauce. The sauce is spicy. Here I was afraid that would be just sweet. But my fears proved groundless, the sauce turned out great.

Serve duck hot with sauce.