1 (4 1/2-5 lb.) duck
Salt
Freshly ground black pepper
3/4 lb. lean ground beef (preferably chuck)
3/4 lb. lean ground pork
1 egg, lightly beaten
1/2 c. dried bread crumbs
1/2 tsp. dried marjoram
2 med. cooking apples, peeled, cored, cut into cubes

Preheat oven to 425 degrees. Wash duck under cold running water and pat dry inside and out with paper towel. Rub inside of duck liberally with salt and pepper. Prick the surface with tip of sharp knife.

In a large bowl, combine beef, pork, egg, crumbs, marjoram, 1 teaspoon of salt and some pepper. Knead vigorously with both hands until all ingredients are well blended and mixture is smooth. Then stir in the apples and spoon the stuffing loosely into the cavity. Close the opening with skewers and truss the bird securely.

Roast duck, breast up, on rack set in a large shallow pan for 20 minutes, until it browns lightly. Pour off the fat from roasting pan. Then reduce heat to 350 degrees and roast for about 1 hour longer, removing the accumulated fat occasionally with a bulb baster.

To test for doneness, pierce the thigh of the bird with tip of a small sharp knife. The juice should spurt out a clear yellow. If it is still slightly pink, roast the bird for another 10 minutes. Transfer duck to heated platter. Let rest for 10 minutes before carving.