Roast Duck with Apple

Rinse duck inside and out, pat dry and rub inside and out with salt, pepper and cumin seeds. Rinse rosemary sprigs and place inside duck, sew shut with kitchen twine. Prick duck skin with a toothpick and place breast-side down in a roasting pan along with apples and pears. Pour about 400 ml (approximately 6 1/2 ounces) of water over duck and roast in the oven for about 60 minutes. Then turn duck over and cook another 50 minutes. Pour roasting liquids over duck occasionally. Remove duck from the roasting pan and place on the oven grill (drip pan underneath) under the preheated oven broiler, watching carefully, for about another 10 minutes until golden brown. When duck is cooked, skim fat and pass roasting juices through a sieve and season with salt and pepper. Carve duck and serve on a hot plate with apples and sauce. Garnish with sprigs of lavender.