Stuffed Duck Asian Style

First, soak the dried fruit in lukewarm water. Once the fruit is soft, lift it out, remove the seeds and chop finely. Season the ready-to-cook duck inside and out with salt, rub the interior with clove powder. Now for the stuffing, cut the apple as well as the pear into small cubes. Finely chop the shallots and let them color very slowly in some hot butter. Then add the dried fruit and the fresh fruit, season with salt, pepper, cinnamon and cloves and cook over a low heat. Stir in the breadcrumbs and let the mixture cool down. Fill the duck with the dried fruit mixture and sew the opening with kitchen twine. Place the stuffed duck in a buttered roasting pan and roast in the preheated oven for about 1 1/2 hours until crispy. Meanwhile, baste the duck repeatedly with gravy, adding a little water from time to time as needed. Remove the roasted duck from the oven and let it rest for a short time. Then carve the duck and serve with the stuffing.

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