Wash the duck, remove excess fat, RUB with salt. Put on a baking tray.

Now you need to make stuffing (and gravy at the same time): peel lemons, oranges, grapefruit, divide into segments. Each slice clear from the films (they add bitterness). Finely chop the onion, chop the garlic, grate the ginger. In a deep frying pan, melt the butter, lightly fry the onions, then add garlic. After 1-2 minutes add the sugar, ginger, brandy, lemon, grapefruit, orange. Simmer on low heat 10 min.

Duck RUB with paprika and stuff the mess from the sauce (the liquid to leave). Put in a preheated 180 C oven for 80 minutes(My duck - 2.1 kg), then to test it for readiness, pierce, juice should be transparent. If not put back in the oven. A ready duck to sauce, and remaining sediment to spread around.