Whole Duck (Updated - v2)

Attention! Preparation time is around 3 hours.

Preparation You'll need: A casserole dish (large enough for the duck)
Ingredients (for 2-3 persons) 1 Barbary duck (around 1.5 kilograms) ½ apple (e.g. Boskoop red) Thyme 6 table spoons oil 5 tea spoons Herbes de Provence 5 tea spoons Paprika 250 millilitres water (hot) 1 tea spoon salt 300 to 400 grams Mirepoix (leek, carrot, celeriac) 1 Onion 4 cloves of Garlic 350 millilitres broth 150 millilitres red wine 3 tea spoons gravy thickener Optional side dishes: You could try cutting rutabaga into long sticks (like chips) and just cook them for a few minutes in salt water. Also cooked sweet potato, cut in large cubes, would go well with it.
First Steps Coarsely dice the soup vegetables, garlic and onion and add everything to the roasting dish. Wash the duck and dry it. Stuff with the apple and a twig of Thyme. Turn the wings on the back and fix them. Pierce the skin under the wings several times deeply, so that the fat can run out. Bind the legs and push the rump under them. Mix the oil with the herbs and spices and brush the duck with it. Bring the water to boil and pour with 1 tsp. of salt into the casserole dish. Put the duck with the breast on the underside into the dish, add the vegetables.
Frying the duck Put the duck into the oven (not pre-heated) on level 2 and fry for 70 minutes at 170℃. After 20 minutes you can start brushing the duck every 10 minutes with the stock from the casserole dish. Each time add some of the prepared broth. After 70 minutes, take the duck out and turn it around. Continue frying it for another 50-60 minutes. Keep brushing it with the stock. If it looks to get too thick, add some water. Around 10 minutes before the end, brush the skin with salt water and fry it until the skin is cross. When the duck is done, take it out and let it rest for a few minutes on a board, before you cut it.
Frying the duck Pour the wine into the stock and pour that into a pot. Skim the fat and season the stock with salt, pepper and thyme. Let it boil up and add the gravy thickener.