Remove giblets off the duck through a cut in its belly, wash the duck. Remove bones (breast, ribs and backbone) without damaging wings and legs. Add 1 quart (1 liter) of water and make stock with onion and carrot. Strain the prepared stock.
To make stuffing, chop bacon, mix it with breadcrumbs, beef forcemeat, chopped greens, curry powder, chopped apples. Season with sugar and salt.
Rub the dusk with salt, mustard and pepper inside, stuff with the prepared mass and tie with thread.
Grease a bottom of a big stewing pan, add a little stock, put the dick back up and place the stewing pan in a preheated to 390oF (200oC) oven. Braise until ready. 20 minutes before the end of the cooking add peeled and cut into quarters potatoes, add sour cream and season with salt.
Carve the dusk into portions when serving. Side with potato or crumble rice. Garnish with greens.
