Rinse the duck, remove the remnants of the lung, if any, remove the glands in the tail area. Add water, salt to the container, the solution should be slightly salty. Place the duck in a solution of water and salt. Put the container with the duck carcass in a cool place for a day.
Add to the bowl the composition of the seasonings according to the recipe: Sweet Chili sauce (2 tablespoons), soy sauce (1 tablespoon), sweet paprika (1 teaspoon), spicy mixture (1 teaspoon), garlic powder (1 teaspoon) spoon), mustard (2 teaspoons), vegetable oil (2 tablespoons). Stir the mixture until smooth.
Cut the potatoes into large pieces, add champignons, add a mixture of dried herbs, add salt to taste.
Remove the duck carcass from the salt solution and dry it lightly with a paper towel. Grate the duck carcass with the prepared spice mixture. Stuff the duck with potatoes and mushrooms. Tie knives and duck wings. Sew up or chop off the belly of the duck with toothpicks.
Prepare parchment and foil for baking the duck. Lay out a layer of parchment on a layer of foil, then lay out apple washers. Put the duck carcass on the apple layer. First wrap the duck with parchment, then with foil. Place the duck in an oven preheated to 200C for baking. For the first 2.5 hours, bake the duck wrapped, then bend the top layer of parchment and foil, forming a boat out of foil to prevent fat and juice from leaking from the duck. Bake for an additional 1 hour, then turn on the grill and brown the duck to the desired color.
I want to draw your attention to the fact that everyone chooses the baking time of the bird independently, focusing on the capabilities of their oven and the weight of the duck.