Calvados Duck

Preparation:

Preparation: Form a mixture with the chopped liver and gizzard, breadcrumbs, a peeled and sliced apple, 1 egg and sprinkle everything with a little calvados; salt and pepper. Fill the duck with the mixture. In a saucepan, heat the oil and put the duck in it. Sprinkle the remaining calvados over the meat and set it on fire. Add the water and a peeled apple cut into slices. Bake for 1 hour. Meanwhile, peel the remaining apples and place them in a buttered teapot, adding 1 tablespoon of water and sprinkling with knobs of butter. Put in the oven and let it cook for 30 minutes. Add the liquid cream to the cooking sauce. Serve the duck on a tray with the cooked apples around it and its cooking sauce on top.