The prepared duck should be salted, filled with apples, threaded, buttered, sprinkled with rusks, put with its back onto the oven pan, and having poured this stuff with the fat, set it into an oven. In the process of roasting the duck should be turned over several times and thoroughly basted. Prior to serving the dish remove the binding threads, extract the apples and arrange the latter onto the plate around the duck. The baked (grated) beetroot (poured over with the fat) is a good garnish to the duck.
One duck, four to five apples, one table-spoon of butter, two table-spoons of crushed rusks, some salt.