Rub prepared duck with salt, pepper and thyme. Finely chop heart, liver and stomach. Soak and wring it well muffin. Peel apple, grate and mix with raisins, egg, parsley, giblets and rolls. Fill the duck and sew up the hole. Put the duck in a roasting pan, add 2 cups water, cook in preheated to 220 degrees Celsius oven for 90 minutes, basting occasionally with juice. Ready to pour the juice in a saucepan, add the cream, bring to a boil, season with salt and pepper.