Clean out the duck, making sure to pull out gizzards if it comes with any. Rinse it inside and out then pat dry with a paper towel. Trim the excess fat from the neck and bottom of the Duck.
Slice up the apples into wedges. Take the apple wedges and stuff them inside the duck. I stuff in as many as I can, using both holes into the duck. You can substitute apples for pretty much any other fruit (Oranges, lemons, etc). Bind the legs together holding the apples in place, and tie the wings behind its back.
Make thin slices on the ducks breasts about 1 inch apart. you are cutting through the fat but not into the breast meat.
Rub the duck in olive oil. Place in a roasting/glass pan big enough to accommodate it with the breasts up. Sprinkle to taste the seasonings I listed. These are just my favorites, and can be played around with to find a combination that works for you. Make sure to get the sides of the duck, not just the top.
place the duck into the preheated oven then let it cook at this temperature for 15-20 minutes. this helps get the skin crispy, making it so that the meat is extra moist. After the 15-20 minutes lower the oven to 350 degrees. and bake about another 45 minutes or until the thickest art of the duck is at 175 degrees. I baste mine throughout the remaining cooking time after I lower the temperature about ever 10-15 minutes.
Once your duck is done cooking, let it stand for at least 15-30 minutes. This is a wonderful time to prepare or put the finishing touches on any sides you might be preparing to go with the duck.
I have heard two things about the fruit you use to stuff the duck. That you should discard it after cooking, and that it is fine to eat. I love the pairing of duck with apples, it has a really good flavor. You can however always bake your fruit for eating separately then serve with the completed duck.