Take the duck, wash it and gutting, if necessary. Wipe with a dry cloth.

Potatoes clean and podvalivaet for a couple until soft. Put in a bowl, add butter, a little salt, nutmeg and rosemary, stir.

Duck a good RUB first with vegetable oil - inside and out - then salt. Stuffed in a duck's taters, leave the rest.

The hole in the duck are held together by toothpicks and creating.

Carpeted baking pan with foil so that the edges could be good to cover the duck. Put the duck on a baking sheet, cover with foil. Put in a preheated 250 degree oven and not getting to it 1 hour.

Take out the duck, we turn on the foil and pierce with a fork at the thickest point - hip. If the juice is pink, close the foil and leave the duck in the oven for 20 minutes. If the juice is already bright, without blood, then turns the edges of the foil completely and round the duck with the remaining potatoes. Several times water the duck and the potatoes the bacon fat, then fat as possible drain off. Put the duck in the oven at a temperature of 250-300 degrees (who he loves) for another 2-30 minutes until it will turn brown.

I usually wait for, when the duck becomes brown and the breast is lifted and will freeze crust. This means that subcutaneous fat was all melted. Take out the duck, put on the grill and allow to drain fat.

Then remove the stitches (they have external, it's easy: pull out the toothpick and remove the thread). Remove the potatoes from the abdomen. Cut the duck into pieces and put on a plate. Round potatoes.