Sprinkle the inside and outside of the duck with salt and pepper.
In a bowl, mix the bread cubes with milk, allowing the milk to absorb completely.
In a small frying pan, fry bacon cubes until lightly browned. Add leeks and parsley. Remove from heat once leeks are softened. Add egg yolks and bacon mixture from pan into bread cubes. Fold in until completely mixed.
Beat egg whites with a whisk or hand mixer until stiff. Fold into bread cube mixture. Add salt, pepper and nutmeg to taste. Stuff mixture into duck and use wooden skewers to keep the duck closed.
Place duck in a roasting pan with 1/2 cup water in the bottom. Roast in oven for 2 1/2 – 3 hours.
After one hour, place carrots, onion, apple and juniper berries or gin into the roasting pan. Pour chicken broth over duck and continue to baste duck with juices until finished roasting. Once done, remove from roasting pan and keep warm.
To create gravy, skim fat off the roasting broth, strain and add broth to a small pan. Add water or chicken broth if necessary to increase volume. Add a small amount of flour to thicken, stirring continuously. Add salt and pepper to taste.