Wash the duck outside and inside and salt it well all over. Place in a large roasting pan – CAUTION with the breast down.
Put 1-2 apples inside the duck, if only one apple comes out, just put the second one in the mold. Pour on some water and place in the preheated oven at 200 °C.
After about 30 minutes, turn the duck over so that the breast is on top. Keep basting in between, this is important so that the duck gets nice and crispy.
Make sure there is enough juice in the roasting pan (top up with a little water if necessary), scrape off the burnt edge of the pan with a spoon and stir in the juice, this will give you an excellent natural roasting juices.
Continue roasting the duck for about 90 minutes, meanwhile reduce the heat to 180 °C. Shortly before the end (about 30 minutes before) spread the bacon strips on the duck.
The bacon strips can be a little thicker, it’s all about the flavor that should be transferred to the duck or the gravy. The apples and bacon strips can now be removed.
Divide the finished roasted duck and arrange on the plates.
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