Drain chestnuts. Peel and dice potatoes and steam briefly in 20 g fat until soft. Add potato cubes and steam for about 5 minutes. Cool down. Peel and dice 4 apples. Mix chestnuts, liver-apple cubes, eggs, potato mixture, breadcrumbs and marjoram. Season well with salt and freshly ground pepper.
Season duck inside with salt and pepper. Fill with chestnut mixture. Plug openings with wooden skewers and close with spaghetti. Fold wings over back. Brush duck with oil and place in fat pan. Add coarsely chopped onions and carrots. Roast in heated oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 3 hours. From time to time baste with a little bit of hot chicken broth. Add remaining apples about 40 min before end of roasting time.
Boil Brussels sprouts in a little salted water for fifteen to twenty minutes.
Then drain. Add remaining fat and toss Brussels sprouts briefly in it.
Remove duck, keep warm. Degrease the roast stock a little. Add orange juice, bring to the boil and thicken slightly with sauce thickener. Season to taste with salt and freshly ground pepper. Arrange duck on a platter with baked apples, Brussels sprouts and garnished with marjoram to taste.
Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!
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