Rub duck inside with salt, pepper, a half of thyme and oregano.
Cut leek, onion, carrot, celery and apples into dices, mix, fry in butter.
Stuff the duck with prepared mixture, sew the hole. Fry the duck in butter, then remove on baking tray.
Sautee flour, mix with beer, salt, pepper, add the remaining thyme and oregano, cook for 5 minutes.
Pour the duck with the sauce and stew in oven for 2 hours over 430°F, pouring with the sauce from time to time.
When serving, cut the duck into portion pieces, put on a platter, top with greens.
