Stuffing: Stew the apple quarters in the butter until soft, mix with the orange marmalade and Grand Marnier.
Duck: Season the duck inside and out with salt and season with pepper, then fill with the stuffing.
Place the breast side down in a roasting tin, pour a quarter of a liter of boiling water over it and put it in a 200 degree oven. (middle rack). Roast the duck for 1 1/2 to 2 1/2 hours until crispy brown, turning it to the other side after 1/2 hour. Add a tiny bit more water as needed.
Sauce: For the sauce, grate the sugar cubes on the orange peels, caramelize, extinguish with the sherry vinegar and add the juice of 2 oranges and the juice of one lemon. Boil the residue of the duck with a little water, degrease and add to the orange sauce form. Season with salt, pepper and Grand Marnier.
Peel 2 oranges generously and remove splits with a kitchen knife, form into the finished sauce.
Roast variant (see duck with shallots): Put the duck in the stove at 250 °C with the lid closed, remove the lid after 30 min and continue roasting at 180 °C for 1 1/2 to 2 hours.
Finally, turn the heat up repeatedly to 220 °C until the duck is brown and crispy.
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