Danish Stuffed Duckling (Stegt And)

1 (4 to 5 pound) duckling
3 cups rye bread crumbs
1 apple, chopped
1 small onion, chopped
1/2 cup cut-up prunes or raisins
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1 egg, beaten

Fasten neck skin of duckling to back with skewers Lift wing tips up and over back for natural brace. Mix remaining ingredients. Fill body cavity of duckling lightly with stuffing. Fasten opening with skewers. Place remaining stuffing in small greased baking dish. Cover and refrigerate; place in oven with duckling during last 30 minutes of roasting. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork.

Roast duckling uncovered at 350 degrees F until done, about 3 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Place duckling on heated platter. Let stand 10 minutes for easier carving. Serve with stuffing.

Yields 4 servings.