The present holiday dish for Christmas and New Year - duck baked with apples! Best Recipes- for you!
Probably not anymore holiday recipe, rather than a baked bird, especially if it is duck with apples. When baked, fried duck meat becomes unusually tender and even airy in taste, and the slight sourness and sweetness of chopped apples adds piquancy to the dish. This is the best holiday dish on New Year, Christmas and all special dates!
Even the very sight of the prepared dish is so enticing that you want to immediately grab the rosy duck leg teeth! In order for your bird to be completely baked, you need to correctly calculate its cooking time: for 1 kg of fresh bird you need at least 1 hour of time in the oven. And at the same time, it is highly advisable to cook the duck in a bag or baking sleeve so that it does not remain raw from the inside.
- 1 duck weighing 1.5-2 kg
- 2-3 apples
- 1.5 tbsp. l. honey
- 2-3 tbsp. l. vegetable oil
- 2 tsp. salt
- 1 tsp. pepper mixtures
To make your duck tasty and juicy, you must first marinate it. To do this, mix a mixture of peppers, salt and honey in a container. You can add any seasonings you choose to taste - they obviously won’t be superfluous!
Rub the duck carcass, washed and dried with paper towels, with the resulting marinade inside and out. Leave in this honey-spicy mixture for at least 1.5-2 hours to soak. If desired, you can add 50 ml of white or red table wine.
As soon as the specified time has passed, cut the washed apples in half and remove the core and seeds. Then wash the fruit again and cut into slices. Choose sweet and sour apple varieties. You can use quince or pears instead.
Stuff the duck with apple slices. There is no need to sew up the hole.
Place the stuffed duck carcass in a baking sleeve and tie it tightly. Place the duck on a baking sheet and bake in the oven for about 1.5-2 hours depending on the weight at 180C. If a baking bag is not available, cover the duck carcass with foil or parchment paper and bake for 1.5 hours, and then remove it.
If your duck does not acquire a beautiful golden brown color during baking, then cut the bag and let the bird bake for about 20 minutes, not forgetting to pour the juices over the carcass.
Serve the baked duck with apples hot along with any side dish of your choice, garnishing it to your liking or cutting it into portioned pieces.
Recipe 2: Duck baked with apples and oranges
Often such dishes require long marinating - from several hours to a day. The beauty of this recipe is that it requires minimal marinating time for the duck, and preliminary preparation does not require special effort, but gives an excellent result in the final dish.
Duck – 1 carcass (2–2.5 kg)
- Garlic – 4-5 cloves
- Salt – 2 tsp.
- Provençal herbs – 2 tsp.
- Apples – 2 pcs.
- Orange – 1 pc.
- Nutmeg – 0.5 tsp.
- Curry – 1 tsp.
- Cinnamon – 1 tsp.
- Honey – 2 tbsp. l.
- Onion – 1 pc.
Honey mixture:
- Honey – 2 tbsp. l.
- Hot water – 2 tbsp. l.
- Salt – 0.5 tsp.
- Pepper – 0.5 tsp.
The secret to the taste of baked duck lies in preserving juicy meat and crispy crust. There are several secrets that will help you achieve this result.
Secret No. 1. Before cooking, the duck must be scalded twice with a thin stream of boiling water, approximately 2–2.5 liters of water at a time. This closes the pores in the skin and prevents it from boiling. The first time, carefully pour boiling water over the carcass, wipe it with a dry towel and, if necessary, pluck out the remaining feathers. After 30 minutes, repeat the procedure, wipe dry with a towel and leave to lie for another half hour.
Secret No. 2. The duck itself is fatty, and so that this fat does not interfere with the formation of the crust, you need to carefully cut it off from all possible places, especially from the tail and tail. Attention – we don’t throw away the fat, it will come in handy in the future!
After this, the duck is ready for marinating.
We are preparing a mixture for rubbing game, it is elementary to the point of indecentness: salt, crushed garlic, Provencal herbs. These include rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. I usually choose 5 herbs based on availability and taste, but basil and thyme are always a must on this list!
Thoroughly rub the duck with the resulting mixture inside and out and leave for a couple of hours to soak.
At this time, prepare the filling. The same fat cut from the duck is fried on hot frying pan before heating. Now you can throw away the cracklings, and the duck fat (by the way, a very valuable product) will go into the filling.
Clean and cut in large pieces apples and oranges. During the cooking process, their volume will decrease, so we calculate their quantity in a proportion slightly greater than the internal volume of the duck.
Fry the fruits in duck fat, add spices and honey, and simmer over medium heat for 5-7 minutes. After this, cool until room temperature(in the cold season, you can simply take it directly with the frying pan to the balcony, then cooling will take a matter of minutes).
Preheat the oven to 150 degrees. Stuff the duck with the mixture. Lubricate the outside well with the filling gravy. We wrap the legs and wings in foil so as not to burn them. We plug the hole with an onion so that the filling does not escape.
And here comes Secret No. 3. When the duck is ready to go into the oven, prick it with a fork or toothpick around the breast and thighs, but not to the meat, just the skin. This will allow excess fat to drain off without problems and the crust to remain crispy.
Bake the duck at 150 degrees for about an hour. Then raise the temperature to 170 degrees and leave for another hour. By this time, prepare the honey mixture for lubrication.
Secret No. 4. When the duck is almost ready, carefully brush it with the resulting mixture using a brush, raise the temperature in the oven to 190 degrees and put it in the oven for another 5-7 minutes. Then turn the duck over, coat the other side and bake again for the same 5-7 minutes. If desired, if drooling is not yet flowing, you can repeat the procedure again.
We put the finished duck on a dish and invite everyone to the table (although, based on the smell, everyone should have come on their own a long time ago). There is no need for a side dish for this duck, because there is a filling. But it's soft fresh bread It will be very useful for dipping into the sauce formed during baking!
Recipe 3: Duck baked in the oven with apples and spices
Duck stuffed with apples sounds banal, but you must agree, what a thing it is. tasty dish! It is prepared this way mainly for holidays, but on an ordinary day this dish will create a festive atmosphere at the table. Duck is stuffed, as a rule, with sweet and sour apples, as they form during baking. spicy taste, with which duck meat is soaked. The method I proposed for roasting duck in a sleeve is quite simple and I can assure you that it always works. Just for giving the duck golden crust, the sleeve must be cut before the end of cooking. Due to its fat content, duck meat cannot be called dietary, but like no other meat, it is rich in vitamin A, which is necessary for improving the condition of the skin and vision. Therefore, sometimes duck meat may be present in our diet. Let's cook and find out classic recipe with photos step by step in the oven ducks with apples together!
- Duck 1 piece (2 kg)
- Apples 4-5 pcs
- Brown sugar 2 tsp.
- Soy sauce 2-4 tbsp. l.
- Vegetable oil 2 tbsp. l.
- Mayonnaise 1-2 tbsp. l.
- Spices (rosemary, oregano, herbs de Provence, curry) 1 tsp.
- Salt to taste
- Pepper to taste
Gut the duck, cut it off excess fat and wing tips. Wash and dry it.
Wash and core the apples. Cut them into small slices along with the peel.
Prepare the marinade. Mix vegetable oil, soy sauce, as well as salt, pepper and a mixture of herbs in a bowl. Coat the top and inside of the duck with this marinade.
Place chopped apples inside the duck. Sew up the hole with thread or secure with toothpicks.
Place the apple-stuffed duck in a roasting sleeve and tie the end of the sleeve. Place the duck in the refrigerator for 4 hours to allow it to marinate.
Place the duck on a baking sheet and place in a preheated oven on the middle shelf to bake for 2 hours. The temperature should be about 190-200 degrees.
After 2 hours, cut the sleeve, be careful not to burn yourself and brush the top of the duck with mayonnaise to give the duck a golden crust. Bake for another 15 minutes.
Release the duck from the sleeve, remove the threads or toothpicks. Cut the duck into portions and serve it with apples as a side dish.
Recipe 4, step by step: duck baked in a sleeve with apples
Even if you’ve never cooked duck yourself before, this recipe will give you an incredibly tasty dish worthy of a holiday table.
- medium duck carcass (about 2 kg)
- 2 large green apples
- 1 lemon
- 3 tbsp. soy sauce
- 1 tbsp. honey or sugar
- 1 tbsp. olive oil
- piece of ginger root about 2x2 cm
- 1 tsp balsamic vinegar
- salt, pepper to taste
To begin, prepare the marinade for duck with apples: mix the squeezed juice of one lemon in one container (in order to get more juice, you can first hold it for 10 minutes in hot water), soy sauce, honey, vegetable oil, finely grated ginger, balsamic vinegar and stir.
Rinse the gutted duck well and wipe dry. Rub salt and pepper inside and out as evenly as possible, cover the inside and outside with marinade, transfer to a bowl, cover with a lid and place in the refrigerator to marinate at least overnight (6-8 hours, or better yet, leave it in the marinade for a day).
After time has passed, remove the duck from the refrigerator. Wash the apples, remove the core and cut the pulp together with the peel into small slices (quarters). Stuff the duck with apples and, if necessary, sew up the hole with coarse thread or secure with toothpicks.
Place the duck and apples into a baking sleeve and secure the ends of the sleeve tightly on both sides with clamps. Transfer the duck to a baking sheet and place in an oven preheated to 180/200C. Bake the bird for about 1.5 hours until done (time depends on the size of the carcass). 15 minutes before it’s ready, take out the baking sheet, make a cut along the entire length in the sleeve (beware of hot steam), unfold it and send the duck to brown on top at the same temperature. Serve the baked duck with apples hot, with any side dish of your choice. Bon appetit!
Recipe 5: baked duck with prunes and apples
Baked duck is the main dish of the Christmas table not only in Russia, but also in many European countries. She's being stuffed various fillings from fruits, vegetables and cereals. The meat is especially tasty with apples and prunes, which highlight the specific taste of duck meat and add unique sweet and sour notes to it.
- Duck 2 kg
- Apples 3 pcs.
- Prunes 1 handful
- Onions 2 pcs.
- Marjoram 1 tbsp. l.
- Ground pepper ½ tsp.
We thoroughly wash the duck outside and inside and dry it with paper towels. Rub the carcass with salt (1-1.5 tsp), sprinkle with marjoram and add chopped onions inside. Place the prepared duck in a container, cover and refrigerate overnight.
The next day, remove the duck 2 hours before cooking. Peel the apples, remove seeds and cut them into slices. We wash the prunes and cut them into several parts. Place apples and prunes inside the duck.
We secure the edges with metal skewers for canapés or sew them up with thick thread.
Cover the prepared carcass with foil and place on a baking sheet. Bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.
After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove it and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.
Take out the finished aromatic duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.
Recipe 6: duck baked with buckwheat and apples (step by step)
Duck stuffed with buckwheat is an excellent holiday dish. I made it for Christmas but it would go great with any family celebration. And don’t let it seem to you that buckwheat is very prosaic, not at all festive. When you find out what aroma baked duck with buckwheat spreads throughout your apartment, you will never want to stuff it with anything else.
This is a very simple recipe for duck with buckwheat in the oven, which I have used more than once. That is, I have tested it. The duck comes out great, tastes fantastic. It tastes even better if you marinate it overnight.
Don't buy too oily poultry– it is difficult to bake it so that its thick, oily skin is well-fried and does not burn at the same time. Store-bought duck will be just right. In general, try it, if you have never cooked duck baked in the oven before, duck with buckwheat will pleasantly surprise you.
- 1 duck (about 2 kg);
- ½ cup mayonnaise;
- 2 tbsp. spoons of a mixture of chopped parsley, garlic and salt;
- 3 cups cooked buckwheat porridge;
- 2 apples;
- several stalks of celery;
- 2 medium carrots.
Peel 4-5 cloves of garlic and chop it. Finely chop a small bunch of parsley. Mix everything with 2/3 tablespoon of salt and half a cup of mayonnaise.
Rinse the duck well warm water and dry with paper towels. Carefully brush the duck inside and outside with the prepared mixture, cover cling film and place in the refrigerator overnight to marinate.
Cook it the next morning crumbly buckwheat. You may not cook it even a little. Refuel buckwheat porridge you don’t need anything - in the oven it will be soaked in duck juices and will become very tasty.
Remove the duck from the refrigerator and wipe the outside of the duck with a paper towel to remove any marinade mixture.
Fill the duck carcass with buckwheat porridge (no need to sew up the holes, the buckwheat will not fall out during baking).
Lay out the duck stuffed with buckwheat into a baking dish. Coarsely chop the apples, carrots and celery and arrange evenly around the duck. Season them with a little salt and cover everything with foil.
Bake the duck for 90 minutes at 190 degrees C. Remove the foil from the oven during the last 15 minutes to allow the bird to brown thoroughly.
Serve it whole at once while it is still hot. Surround it with baked carrots and apples, add fresh herbs. Bon appetit!
Recipe 7: duck baked in foil with apples (with photo)
The duck turns out juicy and tender. For a long time preparation will pay off with a wonderful taste and aroma.
- duck - 1 piece
- sour apples- 300-500 g
- black ground pepper- taste
- salt “salute di mare” - to taste
- spices - to taste
We wash and dry the duck. Rub it with “Salute di Mare” salt and any spices to taste. If desired, you can also rub the bird with garlic.
Wash the apples, peel and cut into pieces. It is better to use sour apples for the filling. If your apples are sweet, then you can add lemon slices to the filling. It will also be very tasty if you add 100 g of cranberries to the apples.
Turn on the oven at 160 degrees. Fill the duck with apples and wrap it in foil. Place it in the oven for 2 hours. After this time, unfold the foil and increase the temperature to 180 degrees. Bake the duck until golden brown. Periodically baste the bird with the juice that was released during baking.
After you unroll the foil, you can add the sliced potatoes to the duck. In this case, the duck will come out immediately with a side dish.
Bon appetit!
Recipe 8: whole duck baked in the oven with apples and honey
A simple and unpretentious way to prepare baked duck with potatoes and apples. First prepare the duck for marinating, then transfer it with vegetables and fruits to a baking bag. After this, the duck will cook in the oven for up to 1-1.5 hours in the oven.
- young duck carcass - 1 pc.,
- salt - 2 tsp,
- baking spice mixture meat dishes- 1 tbsp. l.,
- black pepper (ground) - a pinch,
- mustard - 1 tbsp. l.,
- honey - 1 tbsp. l.,
- apples - 3 pcs.,
- potatoes - 500-700 g.
Place a full kettle of water on the stove and bring to a boil. Place a duck carcass weighing 1100 grams on the table and make oblique shallow cuts with a sharp knife. You only need to cut through the skin. This is done for beauty and so that the fat is rendered during baking.
Next, take the duck by the neck and hold it over the sink. Pour boiling water over the duck once. Dry the carcass and then water it again after 10 minutes. The skin will noticeably tighten, all the pores will be clogged, and the meat will remain juicy after baking.
In a bowl, mix mustard, honey, spices and salt for the marinade.
Coat the duck thoroughly. Then wrap the duck in film and put it in the refrigerator for an hour, or you can marinate the meat longer (3-4 hours).
To add flavor duck meat, you can stuff it with apples. To do this, cut the apples into slices and place them tightly in the belly of the duck.
The front and back legs of the duck can be tied with thread for a neat look (optional). Place the duck in a baking bag.
Turn on the oven at 200 degrees. For garnish, wash the potatoes well and cut into slices. In a bowl, mix potatoes with a pinch of salt, spices to taste and vegetable oil (2-3 tbsp).
Add potatoes to the duck bag; you can also add carrots and onions. Tie the ends of the bag with thread and place in the oven on the middle rack.
At the rate of 1 hour of baking per kilogram of meat, cook the duck with apples and potatoes, then open the bag and pierce it to check for ichor. Leave the finished baked duck in the switched off oven for 30 minutes, and then you can serve it on the table.
Bon appetit!
Recipe 9: how to deliciously bake duck with apples and cinnamon
Duck with apples - signature dish festive table.
- Duck - 1 pc.
- Apples - 8-10 pcs.
- Salt - 1 teaspoon
- Ground black pepper - 0.5 teaspoon
- Lemon juice - 1 tbsp. spoon
- Vegetable oil - 2 tbsp. spoons
- Nutmeg pepper - 0.5 teaspoon
- Cinnamon - 1 teaspoon
- Bay leaf - 1 pc.
Prepare ingredients for cooking duck with apples.
Mix lemon juice, vegetable oil, cinnamon and nutmeg.
Wash the duck, remove any remaining feathers, and dry. Salt, pepper, sprinkle lemon juice with spices, and then thoroughly rub the mixture into the duck inside and out. Leave for 2-3 hours (or better yet, put it in the refrigerator overnight).
Cut 3-4 apples into quarters. Remove seeds.
Inside the duck put 3-4 apples (as many will fit), spices ( Bay leaf). Wrap the wings in foil.
Preheat the oven.
Place the duck with apples in hot oven(200 degrees). Baste the duck with the fat generated during frying every 20 minutes.
Chop the remaining apples.
Roast the duck with apples in the oven for about 1 hour. Reduce the oven temperature to 180 degrees, place the remaining apples in the dish with the duck. Fry for another 1 hour. Every 20 minutes, thoroughly baste the duck with fat mixed with the released apple juice.
Apples can be baked separately and used to decorate a dish for the holiday table.
Serve the duck with apples hot.
Recipe 10: how to cook duck with apples in the oven
This recipe for duck with apples, baked whole in the oven, will be appreciated by gourmets. Because not everyone will like the combination of fatty meat and apples. It is malic acid that gives meat a special piquant taste. Potatoes as a side dish, baked with apples and soaked in their juice, will bring new sensations to your ideas about taste.
- Apple 4 pieces
- Salt 2 tbsp. spoons
- Mayonnaise 3 tbsp. spoons
- Potatoes 7 pieces
- Garlic 1 piece
- Ground black pepper 1 tbsp. spoon
- Duck meat 2,000 grams
For this recipe, you will need a medium-sized duck carcass, quite fatty and young. If the bird is old, then it is advisable to pre-boil it for 30-40 minutes. Otherwise, the finished meat will be tough. It is better to take apples of the sweet and sour variety. This recipe can be used to cook duck without potatoes. Then it is more convenient to use a duck roast for baking. And for the option with a side dish, an oven tray is more suitable. You won't need much foil. A piece measuring 28cm by 20cm will be enough.
The carcass should be washed well with water and dried with a paper towel. Remove feathers, if any. If you bought a duck at the market along with legs and whole wings, then you need to cut them off. They won't be useful. The carcass should be in the same form as in the photo. Season the duck with salt and pepper, inside and out.
Wash the apples and cut them into four pieces lengthwise. Remove the core.
Stuff the carcass with chopped apples, but not too tightly. If there are apples left, it's okay. We will need them for a side dish.
Now the edges of the abdomen need to be sewn together with regular threads, carefully, not tightly, so as not to tear the skin of the duck.
Wrap the tips of the legs, wings and neck with foil so that these parts do not burn or char during the cooking process. Place the prepared duck on a dry baking sheet. Preheat the oven to 180°C. Place the baking sheet with the duck in it for 1 hour. Every 10-15 min. you need to water the carcass with the resulting fat. This is necessary so that you end up with a golden brown and crispy crust.
Meanwhile, peel the potatoes. Cut it into small slices.
After one hour has passed, remove the duck from the oven. Place chopped potatoes and remaining apples on a baking sheet around the carcass. Potatoes need to be salted. You can add spices to taste. Place the duck back into the oven. Add a degree to 200. After half an hour, increase the degree further to 220°C and at this temperature bake the duck for another 30 minutes.
During this time you can prepare the sauce. Peel one head of garlic.
Mix crushed garlic with mayonnaise. The sauce is ready.
Remove the duck from the oven and check for doneness by piercing it with a knife. If fat flows out and not blood, it’s ready. Turn the duck upside down. Perhaps on this side it will need to be baked further to obtain golden brown crust. This will take 15-20 minutes.
The finished duck must be generously greased without sparing mayonnaise sauce from all sides. Remove foil from legs, wings and neck.
You need to wait a little for the sauce to melt and absorb. After this you can serve it to the table. Bon appetit!
Stuffed duck will decorate any table. Traditionally it is filled with apples. But you can add prunes and rice to apples. Various recipes preparations stuffed duck we'll tell you now.
Duck stuffed with apples and prunes
Ingredients:
- duck;
- apples – 3 pcs.;
- pitted prunes – 200 g;
- sugar – 1 tbsp. spoon;
- star anise;
- mint, thyme.
For the sauce:
- flour – 2 tbsp. spoons;
- chicken bouillon– 500 ml;
- brandy or cognac – 20 ml;
- red currant jelly – 3 tbsp. spoons;
- mint, thyme.
Preparation
We wash the duck and dry it. Rub the carcass with salt inside and out. Place several circles of star anise inside. Now we prepare the filling: peel the apples, cut them into slices, cut the prunes into slices, add sugar, thyme, mint and mix. We stuff the duck with the filling and seal the hole with a toothpick. Place the duck on foil; if desired, you can sprinkle your favorite spices on top, wrap it and put it in the oven for at least 2 hours. If the duck is large, the cooking time will increase even more. We check readiness by piercing the carcass with a knife in the thickest place; if clear juice comes out, it means the duck is ready. About 15 minutes before the end of cooking, you can unroll the foil so that the carcass browns.
Now prepare the sauce: lightly fry the flour in a frying pan, add chicken broth, brandy or cognac to it and stir until a homogeneous consistency is obtained. Next, add red currant jelly, simmer a little so that the sauce thickens, add mint and thyme, and add a little salt. Serve the duck with currant sauce.
Recipe for duck stuffed with apples and rice
Ingredients:
- duck;
- carrots – 1 pc.;
- apples – 3 pcs.;
- rice – 1 glass;
- onion – 1 pc.
- Rub mixture:
- carrots – 1 pc.;
- garlic – 1 head;
- salt pepper.
Preparation
First we gut the duck, then wash and dry it. Grate carrots onto fine grater, pass the garlic through a press. Rub the duck with a mixture of carrots, garlic, salt and pepper. And put it in the refrigerator for at least an hour, but in general, the more the duck is marinated, the better, so if time allows, you can leave it in the refrigerator overnight. Boil the rice until tender, finely chop the onion 
and fry lightly vegetable oil, then add grated carrots to the onion and simmer a little more. Mix the frying with rice. Peel the apples and cut into large cubes. Fill the carcass halfway with rice, then lay out the apples, sew up the hole or fasten it with a toothpick. Place the duck in the oven for 3 hours, basting it with the resulting fat from time to time. To prevent the meat from burning, you can first cover the carcass with foil. That's all, the duck stuffed with rice and apples is ready. If you want to make something radically different from our cuisine, then take a look at the recipe
When buying a duck, you need to choose the right one. Fresh poultry has light skin and pinkish meat. Duck is very tasty, nutritious and healthy, but also very fatty, so the fat from the belly is simply cut off. The duck is scorched, the stumps are plucked out, excess entrails are removed, washed and dried with a towel.
Duck meat is dense, so it is pre-marinated. If you can marinate the duck overnight, it will turn out tender and juicy. But if the hostess has little time, then two or three hours will be enough. Marinated duck, stuffed with apples, will surprise everyone with its spicy taste.
For marinating, take enough water to fit the whole duck. The marinade is slightly salted. The solution is slightly acidified with vinegar. For spice, add ground black pepper and bay leaf. Cover the container with a lid.
Apples are cut into thin pieces, lightly salted and cinnamon is added to them. Lemon is cut into very thin slices. At this time, it's time to light the oven so that it warms up thoroughly. Remove the duck from the marinade and pat dry with a towel.
Lightly rub the breast with salt. The birds place apples inside lemon slices(mixed up). The incision on the abdomen and neck are sutured with simple white threads. The entire carcass is coated with mayonnaise mixed with lemon juice and black pepper.
The prepared duck is placed in a baking sleeve, which is tied at both ends. The deep tray with the bird is sent to the oven. The stuffed duck should be in the oven for at least one and a half hours. At this time, wash and peel the potatoes, cut them in half.
When an hour and a half has passed, the bird is released from the sleeve and left in the tray. Potatoes are placed around. The dish should be cooked for another half hour, but the potatoes and meat must be poured with fat from the pan so that they do not burn and brown.
Before you cook domestic duck with apples in the oven, you need to carefully prepare the carcass. The bird should be washed and dried, the entrails should be removed from the cavity, and the skin should be cleaned of traces of plumage.
Coat the dry carcass with marinade and place in a cool, cool place for at least 4 hours. In addition to the marinade, the duck should also be rubbed with salt, but remember that marinades with added spices and soy sauce may already be salty.
How long to marinate?
The longer the duck stays in the marinade, the juicier the meat will be.
Peel the apples and cut them into cubes 1-1.5 cm in size. The filling should be placed tightly into the carcass and sewn up with thread or pinned together with toothpicks. The wings and legs can be tied with threads or placed into slits in the skin and tucked in.
What filling should I prepare?
For the stuffed duck the best option will sweet and sour apples(Antonovka). For variety, add cranberries, prunes and dried apricots.
There are various ways to bake a bird in the oven:
- in the sleeve;
- on a baking sheet;
- in foil;
- in a duck pot with a lid.
Place the bird on its back in an oven preheated to 200 degrees. At this temperature, the duck is baked for 20-30 minutes and the juice begins to release. At this moment, reduce the temperature to 180 degrees.
During cooking, turn the duck over once. But if the bird is baked on a pillow, then you don’t have to turn it over.
15 minutes before the end of cooking, cut the sleeve or remove the lid so that the crust browns and becomes golden color, and add temperature to 230 degrees.
Note!
It is very important at this moment to control the dish so as not to overcook the bird. After all, a burnt crust and dryish meat will ruin the whole taste. It is not recommended to cut off a piece of meat for testing - a carefully prepared dish will lose its presentable appearance.
You need to calculate the cooking time of the duck based on its weight. A carcass weighing up to 1.5 kg will be ready in about 2-2.5 hours. A large duck, weighing 3 kg or more, stuffed with apples, will be baked in the oven for at least 3 hours.
We invite you to watch a video of cooking tender and juicy duck:
Classic marinades for roasting duck in the oven
Marinated poultry acquires rich taste, and special spices and seasonings will add piquancy and aroma to the dish. We offer several options for marinades for cooking duck.
Honey marinade for duck with apples in the oven will make the meat tender and juicy, and the crust will acquire an appetizing golden hue.
Ingredients:
- 1 tbsp. spoon of honey;
- 2 tbsp. spoons of soy sauce;
- ½ teaspoon chopped ginger;
- 1 tbsp. a spoonful of sunflower or olive oil;
- 1 teaspoon balsamic vinegar.
Combine all components and generously grease the duck from the outside and inside.
Leave to marinate for 4 hours. Before baking, fill the carcass with pieces of green apples. Bake on a baking sheet or in a sleeve for at least 2.5 hours.
Simple and step by step recipe delicious duck in the oven:
Honey-spicy marinade
Tender meat with a surprisingly aromatic taste and a crispy crust are obtained by cooking duck in the oven with a honey-piquant sauce.
For the marinade you will need:
- 1 tbsp. a spoonful of flower honey;
- 1 teaspoon coriander;
- 2 tbsp. spoons of mustard;
- 3 cloves of garlic;
- your favorite spices;
- 1 onion.
Chop the garlic. Combine all ingredients except onion and rub the duck with the resulting mixture.
Cut the onion into large pieces and add apples to it - this will be the filling for the duck. The bird must be marinated in the marinade for at least 6 hours. We bake traditionally, based on the weight of the carcass.
Orange sauce
Poultry meat baked in the oven with orange marinade acquires an interesting spicy taste.
For the sauce you should prepare:
- 2 oranges;
- 3-4 cloves of garlic;
- 2 tbsp. spoons of olive/sunflower oil;
- spices (basil, red and black pepper, ground paprika, marjoram).
Squeeze the juice from the oranges and combine it with oil and spices. You can take about 1 teaspoon of each seasoning. Squeeze the garlic into the resulting mixture.
Lubricate the duck generously with marinade and immediately fill it with peeled and seeded apples. Place the bird to marinate in the refrigerator for 3-4 hours. Before baking the bird, place a bed of orange slices on foil. Cooking duck in the oven with apples orange marinade will take at least 2-3 hours depending on the size of the carcass.
You can watch the detailed recipe in this video:
How to serve the finished dish
Before serving the duck, place it on beautiful dish, garnished with sour berries. As a side dish with baked poultry, potatoes and rice and vegetable salads go well in taste.
Bon appetit!
Duck stuffed with apples is a wonderful dish for the Christmas table. I share with you simple recipe preparation, as a result you will get a delicious duck with tender meat. I also suggest looking at the step-by-step recipe for preparing the most delicious.
Recipe for duck stuffed with apples
Ingredients:
- Apples – 5 pcs.
- Lemon – ½ pc.
- Sour cream (or mayonnaise)
- Vinegar
- Bay leaf
- Pepper
- Spices
Preparation:
The secret to cooking delicious duck is pre-marinating! To do this, we will first prepare our duck - wash it thoroughly, pluck out the remaining feathers (if any :-)). We choose a container for marinating the duck so that it can fit in it freely. We make the marinade: salt and pepper the water, add bay leaves, spices and vinegar (so that the water tastes sour). Pour over our duck and leave in the marinade for 3-4 hours (overnight is possible).
After marinating, we start stuffing). To do this, wash the apples, cut them into slices, add salt and bake. We also cut half a lemon into thin slices.
Coat the inside of the duck with salt and sour cream (or mayonnaise). Stuff with apples and lemon slices.
Using toothpicks (or thread) we sew the “entrance” and “exit” of our duck.
Coat the duck with salt, pepper, seasonings, sour cream (or mayonnaise).
We will bake the duck in a preheated oven to 180-200 degrees.
My duck was baked for 1 hour 30 minutes, but I recommend checking the doneness of the duck after an hour.
Bon appetit!
For viewing, I offer a video recipe for cooking Christmas duck with apples in the oven
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