Lace the mallard breast side down on a rack in a roasting tin and cook for one-and-a-half hours at 200ºC/400ºF/gas mark6. Turn the birds over for the final 30 minutes.
Meanwhile, place the apples in a saucepan with a little water, lemon juice and cloves. Cook until soft, remove the cloves, then liquidise or push through a sieve.
Strain any fat from the roasting tin, add the apple, seasoning, Calvados and crème fraiche and heat through.
Carve the duck and serve the sauce separately.