Take out of bird bones. I must say that ever since I saw here this method of stuffing, then bake a bird but without the bones. Half an hour of fuss, but then at the table - no worries... Like a sausage cut

RUB inside of bird with a mixture of crushed (finely cut) garlic, salt and pepper to taste. JUST RUB the outside with salt and pepper, otherwise it will burn

Smear the duck with honey. While the bird is soaked, cut apples and pork. Meat you can scroll, of course... But the taste of crushed meat is not so expressive. I apples the skin clean off, but it is not for everybody. Apples mixed with honey and curry (where the pictures gone - I'll never know), pork - salt and pepper to taste.

Make a batter of pancake flour and bake pancakes. The baking process is also somewhere to hit :-[. I have, probably, the meal was good - not the best pancakes came out

Roll the crepes into tubes separately with pork and apples. Next, stuff the bird. Duck is not like chicken, there are two layers of pancakes like :-).

Here I was using a different pancake toppings. Close and once again smeared with honey, salt and pepper. I have a filling - meat and apples. Without thinking, I have constructed a pillow for his bird before putting it in the fryer

Wrap it up with foil and in the oven. Another advantage of removing the bones is that after half an hour or forty minutes can be removed foil. The duck is almost ready, only pale. And because - again spread with honey and put back in the oven for Browning. Here I discovered my error: I'm too tightly stuffed bird. The seam she burst in the cooking process. Well, the future will consider)))

The quality of the food is, well, not affected, moreover, still half cut. And demolished for a sweet soul. A friend, who, in fact, I have worked as a photographer, my mother ordered the same duck on NG to do *ROFL*