For baking, choose a fatter duck - it will release more juice and turn out to be tender. Of course, in this case, it is desirable that the bird is young: its meat fibers do not have time to coarse, which will directly affect the taste. In this recipe, we suggest using honey and orange juice for pickling. And for the filling we take all the same citruses and some apples. We bake the carcass in the sleeve - it's convenient, clean and relatively fast.