Wash the duck, pat dry and remove the bases of the feathers. Make incisions on the breast, somewhat diagonally through the skin. Rub with salt inside and out, let it marinade, covered, overnight in the refrigerator. Next day, hide the piece of fruit in the cavity of the bird. This will soften the sharp smell of the duck and help keep its shape better. Tie the legs together. Place it in a large casserole, brush with beer and bake, covered, over medium heat (355 °F, 330 °F in air-convector ovens) for about 1 hour 20 minutes. Baste often with beer and its own juices. For the last 25 minutes, remove the cover to let the meat gain a nice reddish color. Serve with mashed potatoes and steamed vegetables.
Preparation time: 1 hour 20 minutes + marinading time
One serving: 1463 kJ/350 kcal