How long does it take to bake duck with apples in the oven? Duck with apples in the oven - a step-by-step recipe for a culinary masterpiece

Poultry is present in the human diet almost every day, but usually in the form of chicken. After all, it has long been the case that a duck or goose was prepared for a festive table, at which all relatives and close friends gathered. Duck with apples in the oven is a very tasty second course, which, when cooked correctly, turns out to be aromatic, satisfying and not too fatty, despite the large layer of subcutaneous fat.

Duck with apples in the sleeve is obtained with excellent taste without much effort if you use the following products:

• duck – 1.5 kg;
• apples (green) – 2 pcs.;
• lemon – 1 pc.;
• soy sauce – 65 ml;
• balsamic vinegar – 5 ml;
• honey – 15 ml;
• oil (olive) – 15 ml;

To make the duck appetizing and less fatty:

1. A marinade is prepared from lemon juice, soy sauce, liquid honey, olive oil, grated ginger root and vinegar.
2. The washed and dried carcass is rubbed with salt and spices, after which it is filled with marinade and placed in the cold.
3. After 12 hours, the carcass is stuffed with apple slices and placed in a baking bag.
4. Bake at 180°C for about one and a half hours.
5. 20 minutes before cooking, the sleeve is cut to give the dish a bronze tint.

Choose a young duck, it is meaty and not very fatty.

Cooking with the addition of prunes

Duck with prunes, due to the addition of dried fruits, acquires a piquant taste, which adds sophistication to the dish.

For preparation you need:

• duck – 1 pc.;
• apples (green) – 10 pcs.;
• prunes – 1 handful;
• wine – 200 ml;
• honey – 30 ml;
• salt, pepper, ginger root - to taste.

The bird is prepared as follows:

1. The carcass is rubbed on all sides with a mixture of spices and salt.
2. Prunes are boiled in wine, and half of the apples are cut into slices.
3. The prepared duck is stuffed with apples and prunes, pinned with toothpicks so that the filling does not fall out, and then rubbed with honey.
4. After 2-3 hours in the cold, the duck, along with the remaining apples, is placed in a duckling pan and moved to the oven, where the dish is baked for 2.5 hours.
5. During the allotted time, the carcass is turned over several times and poured over with the wine remaining after boiling the dried fruits.

Appetizing duck with apples and oranges

An excellent recipe for cooking duck in the oven for the first time, which is easy to execute and has a minimum of ingredients:

• duck – 1 pc.;
• apples (green) – 2 pcs.;
• orange – 1 pc.;
• honey – 70 ml;
• salt, spices, olive oil - to taste.

Creation method:

1. The cleaned carcass is rubbed with salt, seasonings, oil and left in the cold for 5-6 hours.
2. Peeled oranges (including the white partitions) and cored apples are cut into cubes.
3. The bird is stuffed with fruit, after which the hole is sealed with toothpicks or sewn up.
4. The prepared duck is laid out on a baking sheet, into which half a glass of water is poured.
5. During baking, which lasts 2 hours, the duck is basted with rendered fat every 15 minutes.
6. 20 minutes before the carcass is ready, pour honey over it.

Poultry stuffed with buckwheat and apples

Cooked duck with buckwheat and apples without any special tricks will allow you to surprise your loved ones with an appetizing dish using the following ingredients:

• duck – 1 pc.;
• apples (green) – 10 pcs.;
• buckwheat – 250 g;
• butter (drain) – 25 g;
• salt, spices - to taste.

To feed your household a delicious dinner:

1. Buckwheat is poured with boiling water and kept for 3 hours.
2. Coreless apples are divided into several parts.
3. The carcass is rubbed with a mixture of spices, salt and soft butter, and then left in the refrigerator for 2 hours.
4. The bird is alternately stuffed with cereal and apples, after which the hole is sewn up.
5. The dish is baked in a duck pot at 180°C for about 2 hours, during which the bird is periodically basted with fat.

Duck in foil

Juicy and very tender poultry meat is obtained by baking duck in foil.

To complete the recipe you will need:

• duck – 1 pc.;
• apples (green) – 10 pcs.;
• lemon – 2 pcs.;
• honey – 40 g;
• mustard – 50 g;
• salt, spices, soy sauce - to taste.

During preparation:

1. Apples cut into cubes
2. The carcass is rubbed with salt and spices and stuffed with apple cubes and one whole lemon.
3. After the hole is sewn up, the duck is laid out on a baking sheet covered with foil.
4. A marinade is prepared from honey, juice of the second lemon and mustard.
5. Around the carcass, which is poured with marinade, apples that were not included during stuffing are placed.
6. Baking is carried out for 3 hours at 140°C.
7. 15 minutes before cooking, the foil is cut so that a golden brown crust forms on the bird.

Christmas duck with apples

In the old days, the Slavs baked duck for Christmas in the oven.

However, the development of technology has made it possible to facilitate the process, which requires:

• duck – 1 pc.;
• apples (green) – 3 pcs.;
• lemon – ½ piece;
• cinnamon – 5 g;

To prepare a duck for a festive table, you should follow these steps:

1. The carcass is rubbed inside and out with a mixture of salt and spices.
2. In a deep bowl, mix apple slices, lemon slices, salt, spices and cinnamon.
3. The bird is stuffed with the prepared mixture, after which it is placed in the duckling box.
4. Baking is carried out for 90 minutes at 180°C.

Hearty dish with potatoes

An appetizing dish that dates back to tsarist times, when after a hunt game was prepared with a hearty side dish.

To prepare a “master’s meal” you need:

• duck – 1.5-2 kg;
• apple – 150 g;
• potatoes – 1.5 kg;
• garlic – 1 head;
• mayonnaise – 100 g;
• salt, spices, mayonnaise - to taste.

The creation process consists of the following steps:

1. A sauce of uniform consistency is prepared from chopped garlic, mayonnaise, salt and spices in a small bowl.
2. The carcass is thoroughly coated with sauce and left for 30 minutes.
3. Potatoes and apples are cut into cubes.
4. Fruit cubes are used to stuff the poultry, and vegetable cubes are placed on a baking sheet.
5. The sewn carcass is laid out in the center on the potatoes, after which the baking sheet is covered with foil.
6. The dish is prepared for about one and a half hours at 200°C.
7. 20 minutes before the end of the allotted time, the foil is removed.

Duck with apples and honey

To make a tender and juicy dish from duck, it is not necessary to use many components, just take the following:

• duck – 2 kg;
• sweet and sour apples – 500 g;
• honey – 80 ml;
• garlic – 3 cloves;
• oil (sugared) – 60 ml;
• salt, spices, mayonnaise - to taste.

When preparing:

1. In a separate bowl, mix melted honey, butter, chopped garlic, salt and spices well.
2. The prepared carcass is rubbed with marinade and set aside for 1 hour.
3. Apples are cut into small slices.
4. The duck is stuffed with some apples and placed in a duckling pan.
5. The remaining fruit cubes are placed around the bird.
6. The duck is baked at 180°C for about 2 hours, during which the meat is systematically poured with its own juice.

How to deliciously bake duck with apples and cinnamon?

Thanks to the wonderful combination of lemon and cinnamon, duck with apples turns out even tastier and more aromatic.

To complete the recipe you need to purchase the following ingredients:

• duck – 2 kg;
• apples – 600-700 g;
• lemon – 1 pc.;
• mayonnaise – 50 ml;
• bay leaf – 3 pcs.;
• cinnamon – 5 g;
• salt, spices, apple cider vinegar - to taste.

The preparation is as follows:

1. The bird carcass is poured with a marinade made from a mixture of salt, spices, vinegar, bay leaves, diluted with water, and left for 2 hours.
2. Apples are cut into slices, each of which is sprinkled with cinnamon.
3. The lemon is divided in half: the juice is squeezed out of one part, and the other is peeled and cut into thin slices.
4. The carcass is rubbed with salt and mayonnaise, and then stuffed with apples and lemon.
5. After sealing the hole with toothpicks, the carcass is laid out in a duckling pan and sprinkled with lemon juice.
6. The dish is baked for 1.5 hours at a temperature of 180-190°C.

In apple-lingonberry sauce

To enjoy juicy poultry cape with a spicy sauce, you need:

• duck – 2 kg;
• apples – 200 g;
• lemon – ½ piece;
• apple juice – 100 ml;
• lingonberries - 1 handful;
• cinnamon – 5 g;
• honey – 10 ml;
• sugar – 10 g;
• salt, spices (barberry, rosemary, pepper) - to taste.

To prepare a dish, you must follow the following sequence of actions:

1. The carcass is rubbed with juice from half a lemon, spices and placed in the refrigerator for 6 hours.
2. Apples are cut into slices, sprinkled with rosemary and used to stuff the bird.
3. The sewn-up carcass is wrapped in foil and sent for baking in an oven preheated to 180°C.
4. After an hour, the foil is cut, and the duck continues to bake for another 35 minutes.
5. While the duck is baking, the sauce is prepared in a saucepan: the juice is evaporated to half the volume, to which lingonberries, honey, sugar, cinnamon, pepper and salt are added.
6. The contents of the saucepan turn into a homogeneous mass, which is boiled for 7 minutes and then filtered.
7. The finished duck is served to the table along with the sauce.

Juicy duck stuffed with apples and rice

Another meat dish that combines the taste of duck, sweet and sour apples and steamed rice.

You can prepare a spectacular culinary masterpiece from the following ingredients:

• duck – 2 kg;
• rice – 200 g;
• apples – 1 kg;
• honey – 40 ml;
• garlic – 4 cloves;
• butter (drain) – 40 g;
• salt, spices, bay leaf - to taste.

The duck is prepared in this way:

1. The marinade is prepared from liquid honey, spices, salt, and garlic pressed through a press.
2. The carcass is rubbed with marinade and left for 6 hours.
3. Half the apples are cut into cubes, which are mixed with boiled rice, softened butter and a spoonful of the reserved marinade.
4. The carcass is stuffed with an apple-rice mixture and then sewn up.
5. The duck is placed in the duckling pan, covered with apples, and baked for 3 hours at 180°C.

With added sauerkraut

The original recipe, for the execution of which you will need to purchase the following food set:

• duck – 2.5 kg;
• apples – 600-700 g;
• sauerkraut – 1 kg;
• dried mushrooms – 50 g;
• onions – 3 pcs.;
• honey – 20 ml;
• salt, spices, soy sauce, nutmeg - to taste.

To taste a dish with extraordinary taste:

1. A marinade is prepared from honey, soy sauce, salt, and spices, which is rubbed on all sides of the carcass and placed in the refrigerator for 14 hours.
2. The mushrooms are steamed, and the apples are cut into slices and mixed with nutmeg.
3. Onion rings are sauteed in a frying pan in duck fat and placed on the bottom of the duckling pot.
4. The onions are topped with some cabbage and mushrooms.
5. The carcass is stuffed with apples and placed in a duck pot.
6. At the end, the remaining cabbage and mushrooms are laid out, after which the form is sent to an oven preheated to 200°C for 3 hours.

Stuffed with apples, nuts and raisins

A juicy and tender duck is obtained by roasting in a sleeve using the following ingredients:

• duck – 2 kg;
• apples – 500 g;
• walnuts –50 g;
• raisins – 50 g;
• garlic – 3 cloves;
• cinnamon – 5 g;
• lemon juice – 40 ml;
• oil (sugared) – 40 ml;
• salt, spices - to taste.

Cooking steps:

1. The carcass is rubbed on all sides with salt.
2. A marinade is prepared from crushed garlic, salt, lemon juice, sunflower oil and spices, which is used to coat the bird inside and out.
3. The duck is placed in the cold to marinate.
4. In another bowl, mix apple slices, chopped nuts, raisins and cinnamon, which are used to stuff the marinated carcass.
5. After sewing up all the holes, the bird is placed in a sleeve and laid out on a baking sheet.
6. Baking is carried out for 90 minutes at a temperature of 190°C.
7. 20 minutes before readiness, the sleeve is cut to form a golden crust.

I am sure that each of you has encountered the fact that you really want to cook a juicy and tasty duck, but there is no suitable recipe (so that you can do it, as they say, with your eyes closed). Now you can forget about all previously unsuccessful attempts to cook this bird. The recipe is so simple that it has become my 13-year-old daughter's favorite dish.

For all holidays, cooking the duck is her responsibility - from start to finish, all stages. When she did it for the first time, I was worried that she wouldn’t succeed. Agree, this is so important. If she had not succeeded, it could have forever discouraged the girl from going near the stove. I hope I have convinced you that it is simple.

The only point: I buy Peking duck, it is now very accessible and cheaper than domestic duck. If you have the opportunity to purchase a good peasant bird, great, you just need to spend a little more time on cooking. Still, she ran more. I use the same recipe to cook goose.

Total cooking time – 1 hour 40 minutes
Active cooking time – 10 minutes
Cost –7 $
Calorie content per 100 g – 226 kcal
Number of servings – 4 servings

How to cook duck with apples in the oven

Ingredients:

Duck – 1 carcass
Honey – 1 tbsp.(liquid)
Apple – 1 kg.(sour, in this case - Simirenko)
Salt - to taste
Mustard – 1 tbsp.
Black pepper - to taste
Olive oil - to taste
Water – 1 tbsp.

Preparation:

Wash the duck thoroughly and dry it inside and out with a paper towel. Rub well with pepper, salt and olive oil on all sides and inside. Using a knife, cut the skin on the duck breast diagonally crosswise. Just do it very carefully so as not to damage the meat part. In this way we will help the fat, which is very abundant in the skin, to melt away.

Cut the apples. I never cut out the core. I like it better this way.

Push the duck inside thoroughly.

Take two skewers and crosswise secure the free ends of the carcass cut. Select the size of the mold, place our bird, and here the most important thing is to pour about 1 cm of water into the pan.

What is the best way to cook duck in the oven so that it is soft and juicy? If you don’t have a duck roaster, you’re afraid of drying out the tender meat, or you just don’t want to spend a long time cleaning the oven from greasy splashes, then the best solution would be a recipe for duck with apples up your sleeve. Marinate and stuff the bird, pack it in a sleeve and relax - without your control and constant presence in the kitchen, you will get a magnificent dish, juicy, tender and soft.

Total cooking time: 100 minutes
Cooking time: 95 minutes
Yield: 6 servings

Ingredients

• duck - whole carcass weighing 1.5 kg
• sour apples - 4-5 pcs.
• ground cinnamon - 0.5 tsp.
• honey - 2 tbsp. l.
• 6% apple cider vinegar - 2 tbsp. l.
• water - 400 ml
• fresh ginger - 2 cm or dried - 0.5 tsp.
• salt - about 1 tbsp. l.
• ground black pepper - 0.5 tsp.
• hot red pepper - 1 chip.
• garlic - 2 teeth.

Preparation

I washed the duck thoroughly, held it over the fire and removed the remaining feathers. I cut off the outer phalanges of the wings - there is practically no meat on them, so they are not suitable for baking, it is better to put them in soup or broth. To remove the characteristic smell of the duck, I cut off the fat in the tail and removed the coccygeal gland at the base of the tail.



I prepared the marinade: I put honey and a couple of pinches of cinnamon in a saucepan, poured in vinegar and water. Bring to a boil, cook for 2-3 minutes. The boiling marinade, which tasted like apple cider, was poured over the carcass. The skin should tighten a little and darken a little.



The still warm duck was generously rubbed with salt, pepper and ginger (if yours is raw, then grate it), as well as garlic, passed through a press.



Prepared the filling. I cut the apples into 4 parts, removed the core, sprinkled with cinnamon and salt. It is best to use sour apples like “Semerenko” or “Antonovka”, preferably winter varieties, then they will not crumble and turn into puree and will remain intact.



I stuffed the duck with fruit and secured the hole with a skewer so that the apples were securely held inside. There is no need to sew up, since the duck in the sleeve will be baked without turning over, in one position.



She packed the bird in her sleeve with the back facing down. I tied the bag tightly and placed the duck in a deep baking tray with sides. Perforations (holes for steam escape) should be in the upper part. If there is no perforation in the sleeve, then pierce it with a knife in 3-4 places so that it does not swell and burst.



Bake for 1 hour and 30 minutes at a temperature of 190-200 degrees. No need to turn over. At the very end of cooking, I cut the sleeve, brushed it with honey (1-2 tsp) and browned the duck for 5-7 minutes at 220 degrees.

Duck baked in the oven in a sleeve is ready! All that remains is to transfer it to a dish, remove the toothpicks and decorate with herbs. It is better to remove apples that have absorbed duck fat. The classic side dish is usually buckwheat porridge or a more complex version for the holiday table - crumbly buckwheat with mushrooms and vegetables. Bon appetit!

On a note. The fat that melts during baking can be used to fry potatoes - it will make an excellent side dish for duck.

If chicken meat is present on our tables quite often on weekdays, then goose and duck are cooked more on holidays. Or on the occasion when guests are invited to the house so that everyone gets a piece from a large carcass, but not just one. Let the duck be a bird not as proud as a goose, but no less tasty if it is cooked correctly, for example, stewed or fried with apples. Duck with apples is an old Slavic dish that was cooked in the oven, mainly for Christmas. Now there are no ovens, but a modern oven copes with roasting a duck just as well. Duck with apples is prepared using a duck roast or sleeve, sometimes baked with a side dish - potatoes, rice, buckwheat.

Duck with apples - food preparation

In its pure form, duck meat has a specific taste and is slightly fatty. These shortcomings can be compensated for by marinating the carcass and then stewing or baking with sour apples. They marinate it in wine, vinegar, lemon or orange juice, rubbing it with garlic, pepper, oregano and other seasonings to your taste.

There is no need to peel apples for minced meat; only the core is removed. It is better to secure the cut after the apple slices have been placed inside the carcass. It is not recommended to use toothpicks for this purpose, the seam may come apart, it is better to use ordinary white thread and a needle, it will be more reliable.

Before baking, it is necessary to cut off the outer part of the wing from the carcass so that it does not burn, and cut out the glands located in the duck tail (tail), because. they give the dish an unpleasant specific taste.

Duck with apples - the best recipes

Recipe 1: Duck with apples

Cooking duck with apples is not at all difficult, and this recipe is generally amazing in its simplicity. It is perhaps the most correct, because the apples surround the carcass on all sides - bottom, sides and top. Thanks to the apples, the meat becomes juicy and not greasy, because they absorb excess fat, and the garlic makes the duck very aromatic.

Ingredients: duck – 2 kg, sour apples – 1 kg, 5 cloves of garlic, salt, spices and seasonings to taste (pepper, curry, rosemary, etc.)

Cooking method

Rub the washed carcass with salt, spices, herbs, not forgetting to look into the belly.

Prepare the apples. They don't have to be beautiful, the main thing is that they are sour. Cut them into slices (split each quarter in half); you don’t need to peel the skin, but you do need to peel the core.

Place a layer of apples on the bottom of a cauldron or duckling pan. Stuff the duck belly with apple slices and garlic cloves. It is better to sew up the hole so that the filling does not fall out. Place the bird in the cauldron with the seam up, place apples between the duck and the walls of the dish so that the carcass is isolated from the edges of the dish. Place the remaining apples on top.

Pour half a glass of water and bake for two to three hours (200C). The first hour and a half under the lid - then an hour and a half without the lid. To check the duck for doneness, you need to pierce it deeper with a toothpick. If the juice comes out clear, the meat is ready; if it is pinkish or mixed with blood, let it simmer some more. Don't be afraid that the duck will dry out; apples won't allow that. If the apples suddenly start to burn, add a little water.

Place the carcass baked until done on a dish, remove the threads, place the apples from the belly next to them, they can be used as a side dish or an addition to it, but it is not recommended to eat those apples that were stewed in a cauldron and absorbed too much fat.

Recipe 2: Duck with apples in beer

Here you can have a drink, here you can have a snack. This is, of course, a joke, because... The alcohol from the beer will evaporate, leaving only the hop aroma. And the taste of such duck is simply incomparable.

Ingredients: duck carcass – 2 kg, 4-5 sour apples, 0.5 liters of light beer, spices for rubbing the carcass: black and hot pepper, cumin, salt, savory (optional), or Provençal herbs.

Cooking method

To cook duck, you will need a duck pan or other thick-walled, oval-shaped dish.

Rub the carcass thoroughly inside and out with a mixture of seasonings and salt.

Cut the apples into quarters, core them and stuff the duck's belly with them. To prevent them from falling out and juice from leaking out when heated, the edges should be sewn up with regular thread and a needle.

Place the remaining apples on the bottom of the duckling pan. If desired, you can add a handful of dried apricots. Place the duck on its back and pour beer over it. Cover with a lid and bake for one hour (190C). Then remove the lid, turn the carcass onto its belly and fry for another forty to fifty minutes. During this time, the beer evaporates and the duck becomes covered with a golden crust.

Recipe 3: Duck with apples and oranges

This beautiful duck is cooked not only with apples and oranges (or tangerines), but also with a side dish - rice. And the aroma in the kitchen during baking cannot be described in words.

Ingredients: duck – 2.5 kg, salt, black and hot pepper, 4 cloves of garlic. For the filling: 4 sour apples, 2 oranges (or 4 tangerines). For garnish: a glass of rice, salt, 2 bell peppers (preferably bright colored).

Cooking method

Soak the washed rice for an hour and a half. Cut the apples into cubes (you don’t need to peel them), separate the oranges and tangerines into slices. The orange slice can be additionally cut into two or three pieces.

Rub the washed carcass thoroughly, rubbing salt, chopped garlic and seasonings into the meat and skin. You can add a pinch of curry.

Place a large sheet of foil (or several overlapping sheets) on a baking sheet to accommodate the duck. Place the carcass on it, stuff it with fruit and sew up the cut with a needle and white thread.

Cut the bell pepper into medium cubes, mix with soaked rice and add salt. Place the side dish around the duck in a circle, pour in 2/3 cup of water, pack in foil and bake for two hours (200C). Unfold the foil and fry the duck until crusty for another half hour. Open the oven every ten minutes and stir the rice to prevent it from drying out. If there is not enough liquid, add another half glass of boiling water.

Once the duck is ready, let it rest under foil for about twenty minutes. Then remove the threads, spoon the filling onto the edge of the dish and serve.

— If sweet apples are used to stuff the carcass, add lemon juice to the slices to add sourness.

— If the duck was baked in a sleeve, the rendered fat must be drained, cooled and stored in the refrigerator.

— The remaining meat from the roasted duck can be used for salads or pizza toppings.

Duck baked in the oven is a hot traditional dish for the New Year and Christmas! They love to bake them for the holidays, because even the name itself always reminds us of some important event. And the dish itself is always appetizing, tasty and very exciting. It is always welcome on the holiday table.

Therefore, it is often prepared, and there are many different recipes for its preparation. But still, most often the bird is cooked with apples. This is perhaps the most favorite recipe ever known.

But still, like all others, it also has various options. And I want to offer some of them in today's article. Moreover, the holiday is very close! What if someone likes these recipes and you want to cook them for a holiday dish!

In addition, as you know, it is prepared not only for winter holidays, but also for other significant days, and even on weekdays. So, a recipe for duck baked in the oven with apples should be in the repertoire of any housewife or owner! So take note of the recipes and cook according to them on holidays and on weekdays!

Duck baked in the oven with apples and prunes (step-by-step recipe)

An excellent combination of poultry meat, sour apples and prunes with its unique taste and aroma, and all this under a marinade of fragrant spices, makes the duck itself incredibly tasty.

And anyone who cooks this recipe at least once will certainly remember it and cook it many more times.

We will need:

• duck – 2 – 2.5 kg
• sweet and sour apples – 5 pcs.
• pitted prunes – 400 g
• sugar – 2 tbsp. spoons
• ginger, cardamom – 1.5 teaspoons (you can take fresh ginger)
• thyme – 1 – 2 small sprigs
• rosemary – 1 sprig
• lemon – 0.5 pcs.
• ground black pepper - to taste
• salt to taste
• vegetable oil – 1 teaspoon

For the sauce:

• chicken broth - 2 cups
• butter – 50 – 70 g
• flour – 1 tbsp. spoon
• cognac or vodka – 15 ml
• redcurrant jelly – 1 tbsp. spoon

Preparation:

To bake a bird in the oven, it is best to choose a medium-sized bird of 2 - 2.5 kg. There is quite a lot of meat in it, and when baked it will turn out meaty and juicy. In addition, it is not as fatty as larger carcasses, and not as dry as small ones.

And the mass itself is quite enough to feed the whole family.

1. As a rule, we buy frozen duck in the store. Therefore, it must be defrosted properly. Just like other meat products, it is not recommended to defrost it in the microwave or in cold water. This makes the meat tough and dry and loses its taste.

It should be defrosted by removing it from the freezer and placing it in the refrigerator. In this case, defrosting will take place gradually, and the meat will retain all its taste and beneficial properties.

Or you can simply defrost it at room temperature.

2. Inspect the thawed carcass; if there are hairs or feathers that have not been completely plucked, the hairs can be singed over a gas burner that is turned on, and the feathers can be plucked out with tweezers.

Remove the giblets, cut out the tail, which contains the odorous glands; if they are not removed, they will give the dish an unpleasant smell and taste. And also cut off the fat surrounding this part of the carcass.

Cut it off along with the skin from the neck. There is no sense in it; the duck already contains quite a lot of fat.

And also cut off the first phalanx from the wing.

3. Ginger can be used either fresh or dried in powder. We will use fresh ginger and grate it on a fine grater.

Clean the thyme and rosemary leaves by removing them from the stem. Add cardamom and grind everything in a mortar, mix with salt and pepper and rub the carcass inside and out.

Let sit for 30 - 40 minutes so that the meat has time to marinate.

Spices must be added to get rid of the specific smell.

You can prepare marinades from lemon, orange or pomegranate juice. You can also use wine or apple cider vinegar for this.

Today we will limit ourselves to only spices, as we will also prepare the sauce.

4. Rinse the prunes in several waters, then scald with boiling water, then drain the water. If desired, you can cut each fruit into two parts.

5. Peel four apples, cut into small slices and sprinkle with lemon juice to prevent them from darkening.

6. Mix prunes with apples. Sprinkle with sugar and stir. This is our filling.

7. Fill the duck with the filling. In order for it to saturate all the pulp with juice, the cut must be sewn up with thick culinary threads. Or you can carefully chop the two halves together with toothpicks.

Do not spread the filling very tightly, otherwise during the cooking process its volume will increase as a result of heating, and the skin may burst. The aesthetic appearance of the dish may be ruined.

Pierce the carcass in several places with a sharp fork so that the subcutaneous fat can flow out freely.

8. Cut the remaining apple into 4 parts, remove the core and cut into flat pieces.

9. Grease the center of the baking sheet with vegetable oil and place slices of chopped apple there.

10. Place the carcass breast side down on the resulting pillow.

11. Place in an oven preheated to 180 -190 degrees and bake for 2.5 - 3 hours, until the meat is completely cooked.

Every 30 minutes, take out the baking sheet and pour the resulting juice and fat over the skin.

You can check readiness by piercing the flesh at the thickest point. If light juice flows out, it means it is completely ready. If the juice is pink, then it needs to be put back in the oven and baked until done.

12. Melt the butter in a saucepan and lightly fry the flour in it, stirring constantly. Then add cognac or vodka, broth and red currant jelly.

Boil until the sauce thickens.

The sauce can also be made with duck fat, which will be released during baking. In this case, it is not necessary to make an apple pillow.

13. Place the finished bird in a dish, garnish with cherry tomatoes and fresh herbs. Pour the sauce into a gravy boat. Then carefully cut the carcass into portions and serve, pouring over the sauce.

Do not place the pillow of apples in the dish. She absorbed all the excess fat.

Duck with apples turns out very tender, juicy and tasty. There is no specific smell at all. The dish looks festive and appetizing! I advise you to take note of this dish. I'm sure you'll like it!

Homemade recipe for baked poultry with apples in orange syrup

This is a truly festive recipe. The finished dish has an amazing taste of meat and cooked syrup. Be sure to take note of the recipe, it's worth it.

Traditional oranges can also be replaced with grapefruits. However, the recipe remains unchanged.

We will need:

• duck – 1 piece per 1.3 – 1.5 kg
• orange or grapefruit – 5 + 1 piece
• apples – 4 – 5 pcs.
• liquid honey – 100 g
• sugar – 100 gr
• butter – 100 g
• lemon juice – 1 teaspoon
• fresh rosemary – 1 sprig
• cinnamon – 1 – 1.5 teaspoons
• vegetable oil for lubrication
• salt, pepper to taste

Preparation:

1. Clean the carcass (see recipe above), rinse under running water. Let the water drain and dry with paper towels.

2. Mix salt and pepper and coat the carcass with the mixture inside and out, thoroughly rubbing it into the skin and meat. Then grease the entire surface with butter and let it sit for 30 - 40 minutes.

3. Peel the apples, cut into 4 parts and remove the core. Cut into slices, sprinkle with lemon juice. so that they do not darken and sprinkle with cinnamon.

4. Place the slices inside the carcass and pinch off its edges with toothpicks. In this case, the legs can be tied with thick culinary thread so that they do not become too fried during baking.

Often the legs are wrapped in foil or baking paper.

5. Preheat the oven to 200 degrees. Grease a baking sheet with vegetable oil and place the duck breast side down on it.

6. Bake for 15 minutes.

7. Meanwhile, prepare the orange or grapefruit sauce. To do this, wash and scald the fruits (5 pieces) with boiling water, dry with paper towels and squeeze out the juice in any way.

8. Mix juice, sugar and honey in a saucepan. Cook over low heat until thickened, stirring occasionally. At the end of cooking, add a sprig of rosemary.

9. Remove the tray with the duck from the oven after 15 minutes and pour a small amount of the resulting syrup over it.

10. Bake it for another 35-40 minutes, each time taking it out and pouring syrup over it so that the crust is covered with caramel.

11. Serve with remaining orange or grapefruit slices.

This recipe has three other different cooking options.

• You can not stuff the carcass with apples, but bake them whole together with the duck for 35 - 40 minutes. In this case, the apples will also need to be watered with grapefruit syrup. When serving, place them together.
• Apples can be pre-simmered in a saucepan with the lid closed in a small amount of water. You can add a little sugar to them. When serving, place them on a plate together.
• You can cook the bird according to this recipe without apples at all. In this case, bake the whole carcass as shown in the recipe. In this case, we decorate only with citrus slices and herbs.

Whatever recipe you use to prepare it, all options will be good and tasty. The duck looks like it has been coated in caramel glaze. Impressive both in appearance and taste!

Delicious duck in soy sauce, baked with potatoes in foil

For those who want to serve a side dish along with delicious meat, there is also an excellent simple recipe. If we were preparing duck without apples, then buckwheat could be placed inside. And it would be very tasty.

But our topic today involves apples as one of the main dishes. Therefore, we will stuff them with them. And as a side dish we will bake potatoes. It will not only be delicious, but also beautiful.

We will need:

• duck – 1 piece
• sweet and sour apples – 2 – 3 pcs.
• soy sauce – 100 ml
• honey – 1 heaped teaspoon (liquid 2 teaspoons)
• grated ginger root – 1 teaspoon (if desired)
• potatoes – 8 – 10 pcs.

And we will also need foil.

Preparation:

1. First, we need to prepare the bird as always. That is, remove hairs and stumps, if any remain on the skin. Then rinse the carcass thoroughly outside and inside. Then dry it with paper towels.

Trim the fat in the tail area and the tail itself.

2. Prepare the marinade. To do this, mix soy sauce with honey. If the honey is thick, then it should first be melted in a water bath, otherwise the mixture will not turn out homogeneous.

Grate the peeled ginger root on a fine grater and add to the sweet, spicy mixture. Do this if you wish. Ginger will add a slight piquant spice to the pulp. If you don't like these flavors, then omit it from the recipe. I like it, so I add a level teaspoon.

By the way, you can also take dried ground ginger, you just need to mix it well into the mixture. In this case, we do not add salt, since soy sauce already has a fairly salty taste.

3. Coat the prepared dried carcass thoroughly on the outside and inside with the resulting mixture. Cover with a lid, or better yet, place it in a bag, and let it sit for at least 1 hour, preferably 2 or 3.

During this time, coat several times with the remaining marinade.

4. Cut the apples into not very large slices, removing the core. And place them inside the carcass. There shouldn’t be too many of them, so there’s no point in trying to cram in more of them. It is also advisable not to fill the lower part at all. And prick the hole in which the apples were placed using skewers or toothpicks.

Also use a toothpick to make several shallow punctures. This is necessary so that excess fat evaporates.

5. Place the carcass in foil and place it on a baking sheet. If there is marinade left, brush it again and put the pan in the oven. The required temperature is 180 degrees. Bake for 1 hour.

6. After this time, take out the baking sheet, carefully unfold the foil, and make a few more punctures with a toothpick. This way we will release the remaining subcutaneous fat.

If there is still marinade left, brush the top of the carcass with it. If there is none left, then pour over the juice that was preserved in the foil.

7. Cover with foil and place in the oven for another 30 minutes. Then repeat the coating procedure with either marinade or juice.

8. While we had free time, we can peel the potatoes, lightly salt each tuber, and wrap them in a separate foil package. And now place the prepared potatoes next to the duck.

9. Place in the oven for another 50 - 60 minutes. But there is no need to cover the bird with foil. We need a beautiful golden brown crust to appear.

After about 30 minutes, remove the baking sheet again and pour the juice over the carcass, which is found in abundance in the foil.

At this stage, you need to make sure that the carcass does not fry too much. Therefore, if you need to water it with juice more often, you will need to do this.

10. Readiness is determined very simply. In the thickest place you need to pierce the pulp with a thin sharp knife. If the blade enters without any obstacles and after removing it, light juice flows out from the puncture site, then the dish is completely ready.

Serve by cutting the duck into portions. Serve potatoes directly in foil. This way it will better retain its taste.

This is the final dish – soft, aromatic and very tasty.

Duck with apples stewed in wine and baked in the oven

Poultry can be marinated not only in citrus or fruit juices. An excellent ingredient for this is wine. Thanks to it, the pulp is saturated with amazing aromas and tastes. It also becomes soft.

We will need:

• duck – 1 piece
• apples – 4 – 5 pcs.
• prunes – 100 g optional
• white bread – 4 slices
• vegetable oil - 2 tbsp. spoons
• butter – 3 + 4 tbsp. spoons
• chicken broth – 1 – 1.5 cups
• lemon juice – 1 teaspoon
• Madera – 1 teaspoon
• sugar – 1 teaspoon
• salt – 1 teaspoon
• pepper - a pinch

Preparation:

1. Prepare the duck. The entire procedure for its preparation is described in detail in the first recipe.

2. Rub it with salt.

3. In a large frying pan, heat 3 tablespoons of butter and 2 tbsp. spoons of vegetable oil.

4. Fry the carcass on all sides for 5 minutes. Then leaving it in the frying pan, close the lid and simmer for another 5 minutes.

5. Transfer the bird to the duckling pan.

6. Add chicken broth and fortified wine - Madeira or Massandra - to the frying pan with the oil and juice released from the carcass. Boil.

7. Pour the resulting sauce into the duckling pot and simmer, covered, until done, about 40-60 minutes, depending on the size of the bird.

8. Preheat the oven to 200 degrees, place the carcass on a baking sheet, grease it with butter and bake for 20-30 minutes.

Instead of butter, you can pour a little duck broth over it. But he must stay for serving. So look how much broth you have left.

9. Meanwhile, peel the apples, cut into pieces, pour over lemon juice to prevent them from darkening. Mix them with sugar and pepper.

10. Heat 2 tablespoons of butter in a frying pan and simmer the apples in it.

11. Cut off the crusts from the bread. Fry the toast in the remaining oil.

12. Place toasted toast in the center of a large platter. Place duck on them. Cover it with stewed apples and pour over the strained sauce that we had left in the duckling. Or decorate with greenery.

According to the same recipe, you can not pre-fry it in a frying pan, but immediately put it in a duck roaster, cover it with apples and simmer under the lid.

Then take it out, place it on a baking sheet and coat the carcass with a mixture of honey and soy sauce, or honey and orange juice. This will allow you to end up with a beautiful, ruddy dish.

Cooking duck with oranges in a slow cooker in the sleeve

This is a very simple recipe that will surely be loved by those who prefer to cook in a slow cooker. But it has one peculiarity. The ingredients are not just stewed in the bowl of the pan, but they are in the sleeve.

We will need:

• duck – 1 piece (not large)
• apples – 2 pcs.
• orange – 0.5 pcs.
• potatoes – 5 – 6 pcs.
• onion – 1 pc.
• cranberries or red currants – 80 – 100 g
• honey - 1 tbsp. spoon
• salt – 1.5 teaspoons or to taste
• ground black pepper to taste
• coriander – 0.5 tsp
• bay leaf – 2 pcs
• water – 200 – 250 ml

Preparation:

1. Prepare the bird carcass, wash it outside and inside and dry it. Trim off pieces of fat and tail. This has already been discussed in detail in previous recipes.

2. Cut the apple and orange into small pieces.

3. Cut the onion into slightly smaller cubes. Chop the potatoes into slightly larger cubes.

4. Place all the cuttings in a sleeve or baking bag. Add honey, spices and salt there. Then take both ends and shake well.

5. Place the whole duck in the middle, sprinkling it with pepper. Also add berries there. Move the entire mixture so that it is distributed evenly.

We use a not very large duck that can easily fit in a slow cooker. If you have a large carcass, then it can be cut into two halves.

6. Pour 200 - 250 ml into the multicooker bowl. water and place the sleeve with the contents in it. To prevent it from bubbling, it is necessary to release the air from it. To do this, it will be enough to make several punctures in it with a sharp knife.

7. Close the bowl with a lid and set the “Baking” mode, keep in this position for 1.5 hours.

Once cooked, place the duck on a large flat plate. Place baked fruits, berries and vegetables around it.

Serve while the dish is still hot.

Video on how to cook duck stewed in apple juice and baked in the oven in a sleeve

To ensure that the duck always turns out soft, it is baked either in foil or in a sleeve. Then they are also lubricated with sauce and brought to the desired state once opened.

Duck is a capricious bird, sometimes it turns out too tough, sometimes too dry. But we don’t cook it so often that we can experiment and spoil the food. Therefore, approach its preparation fully prepared. The more ways you know, the better.

Where they also used a baking sleeve, I have already shared. And here is another recipe.

As you can see, in this recipe the bird is cooked without stuffing. But in general, if you want, you can add apples inside, or apples with prunes, or dried apricots, or apples with oranges and tangerines.

Also, according to this recipe, you can bake it not only in a sleeve, but also in foil.

In my opinion, today we got an excellent selection where we were able to bake a duck in different ways. And you can choose the recipe you like and try to cook it. At the beginning of the article I reminded you, and let me make one more reminder. The methods for baking goose in ovens are very similar.

Therefore, you can “walk” and see what is offered there.

One thing I can say for sure. According to all of them, the finished dish turns out very tasty. The flesh is soft, it is perfectly baked, and what is important, we were able to completely eliminate the smell inherent in this type of bird.

That's probably all for today! I wish everyone that the duck you cook will always be juicy and tasty! Happy holidays!

Bon appetit!