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Place the duck in cold salty water for an hour. Drain off the water.

Grease the duck outside and from within with mustard and leave overnight in the refrigerator covered with plastic wrap.

De-core and peel the apples. Cut the apple into slices and stuff the duck with them. Sew up the duck with thread. Coat the outside of the duck with honey.

Place the duck into a baking pan and add the white wine to the pan.

Bake the duck in an oven 1-1.5 hours depending on the size of the duck at 350F. During this time, rotate the duck in the oven and check that the skin has blushed.

Add water to pan when the duck starts to formed fat. If the skin on a duck starts to burn, cover with it with foil.

30 minutes prior to readiness of a duck lay in the peeled potatoes. Bake the potatoes until they are soft.

Check to ensure that the duck has reached the safe internal temperature before removing from the oven. Pull out the thread from the duck.

Take out from inside of the duck the apples and cut the duck into serving portions.

Arrange the potatoes and apples around the duck and serve.