Duck wiping with a paper towel, RUB some salt on both sides. The inner side of the coat grated garlic (1 clove), and external cumin. If not wet duck, the cumin very well kept and flies. I generally don't like cumin, but the duck with caraway tried in the Czech Republic and I loved it. Decided to repeat :)

All fruit cut into slices, put the sprigs of rosemary and thyme (but this, of course, optional) and scatter coarsely chopped garlic (1 clove).

Put on top of the duck. Yes, at first it was so huge.. :) About the temperature of baking: I put in heated to 100C oven and every 15 minutes (approximately) raised the temperature by 10C. Temperature, I increased the maximum to 180 ° C, i.e. about 2 hours the duck was prepared. My idea was that first needs to mytopics fat, which will impregnate the fruit and will not allow them to burn, and towards the end of cooking the duck will not be a black top.

This duck was about an hour. Significantly "lost" :) as soon As the duck starts to release fat and fruit - juice (and it will happen certainly not in an hour as before), the duck will need to be periodically watered juice (4 times just need), the first time I poured another small amount of red wine. Then just poured the bacon fat. You can also mix fruit, not to get that one burnt, and was under the duck.

Eventually I pulled this yummy :) the Duck was soft on the inside, with a savory crust on the outside. Fruits - just wonderful!! They have me on the side :)

This step is not required but may be someone will like it. Part baked fruit I cooled and shredded using a blender.

The fat is poured into a separate Cup and added in some cranberries, cooled and added to fruit puree.

It turns out the extra duck sauce. Color glamorous :)