• Start by preparing the duck. Remove the innards, save the neck and heart. Cut off the tail and discard it. Trim the outer wing joints and save them along with the heart and neck.
  3 kg duck
• Core and dice the apples to the desired size. Add 2 teaspoons of salt inside the duck and distribute it. Then, place the diced apples and prunes inside the duck and finish by using a meat pin to close it, keeping the filling inside.
  2 apples, 3 tsp salt, 10 prunes
• Pat the duck completely dry with paper towels and rub it with oil. Sprinkle the remaining salt and pepper on the outside and set it aside.
  1 tbsp oil, Pepper
• In the drawer of your air fryer, add 7 dl of water, along with the neck, heart, and wingtips. They will impart flavor to the drippings used later for the sauce. Place the rack in and now position the duck diagonally with the breast side up in the air fryer drawer.

  - If the neck, heart, and wingtips cannot fit under the rack, place them on top next to the duck.
  7 dl warm water
• Now, place the drawer in your air fryer and turn it on the air fryer function set to 160 degrees Celsius (320 degrees Fahrenheit). The duck should cook for 1 hour and 50 minutes. It can be basted with fat from the bottom of the drawer a couple of times during the process.
• When the time is up, increase the temperature to 180 degrees Celsius (356 degrees Fahrenheit), and the duck is cooked until it is golden and crispy.

  - The core temperature should be 75 degrees Celsius (167 degrees Fahrenheit) at the leg, and there should be no red juice when pierced.
• When the duck is done, transfer it to a cutting board and let it rest uncovered before carving and serving.

  - Remember to skim the fat from the drippings, which can be used for the sauce.

Sauce

• While the duck is resting, make the sauce. Pour the drippings through a sieve into a bowl, skim off the fat, and dilute the remaining drippings with water until you have 7.5 dl, then set it aside.
• In a saucepan, melt the butter over medium heat. Add the flour and sauté for a few minutes, stirring. Gradually add the cream and drippings while whisking to avoid lumps.
  50 g butter, 40 g all-purpose flour, 1 dl heavy cream, 7.5 dl drippings
• Once all the drippings and cream are incorporated, add red currant jelly, red wine vinegar, browning, and concentrated duck stock. Heat the sauce until it reaches the desired consistency. Season with salt and pepper to taste.
  1 tbsp concentrated duck stock, 1 tbsp red currant jelly, 1 tsp red wine vinegar, 1 tbsp gravy browning, Salt, Pepper
• Slice the duck and serve it with the sauce and all the traditional accompaniments.