People who are not particularly knowledgeable about the subtletiesculinary experts believe that only real chefs can cook a dish like duck with apples. Meanwhile, the answer to the question of how to cook duck with apples in the oven is simple: buy a high-quality source product, that is, duck with apples, and understand the logic of the cooking process. With our help, this will not be difficult to do. Currently, supermarkets and markets offer ducks of different breeds: this is the usual domestic duck, and the so-called Muscovy duck (or Muscovy), as well as Peking. As for the latter, in addition to the fact that there is a famous Peking duck, which is served in the most prestigious restaurants, it is also a special breed. Now Peking ducks are beginning to be actively bred in Russia. If you do not like too fatty poultry, then opt for the Muscovy duck. This breed comes from South America, where this wild duck nests in trees. The bird is distinguished by its tender, low-fat meat, which can be fried, stewed and baked. But domestic duck is quite fatty. It was the original progenitor of the recipe "duck with apples", since the sweet and sour taste of apples neutralizes the fat content of this bird. Well, there are many recipes for this dish. Here are just a few of them.
Duck with apples
To begin with, we offer you a basic recipe,which the duck is prepared - baked with apples, cabbage or potatoes. By the way, you will not have to make an additional side dish, since it is the vegetables or fruits with which the bird was baked. This is what is good about this recipe - the meat and side dish are prepared at the same time. Ingredients:
- Duck carcass - 1.5-2 kilograms;
- Apples - 1 kilogram;
- Garlic - 4-5 denticles.
Marinade:
- Salt;
- Black pepper;
- Garlic;
- Spices to your taste;
- Olive oil.
Preparation:This recipe requires preliminary preparation of the duck carcass. So first you need to prepare the marinade and keep the bird in it for several hours. We process the bird, removing all the stumps from the feathers, singeing and cutting off all the excess fat. After that, we wash the carcass and dry it. For the marinade, pour dry spices into a bowl, add chopped garlic, salt, pepper and rub everything thoroughly. Then pour in vegetable oil until you get a liquid gruel. Rub the bird with this mixture, wrap it in cling film and leave for about five hours. Wash the apples, cut into pieces, removing the seeds and hard membranes. Cut the duck fat into small pieces and put them on the bottom of a clean and dry duck pan. Next, put a small layer of apples. Stuff the duck carcass with chopped apples and garlic and put it in the duck pan. The hole in the carcass does not need to be sewn up. Now we put all the remaining apples between the duck and the walls of the duck pan, as well as on top of the carcass itself. We put the bird in the oven, which we preheat to 200-230 degrees. To cook the duck in the oven, we will need two to three hours - it all depends on the size of the carcass itself. Readiness can be checked by making a deep puncture at the junction of the leg and the body. If clear juice comes out of the puncture, then the bird is ready. If the juice has a pinkish tint or is simply cloudy, then we continue to bake the duck. We put the finished bird on a plate, and serve the apples that were inside the carcass as a side dish. The remaining apples can be thrown away, as they turned out to be very fatty. Note: If you like this recipe and the traditional method of cooking this dish, but you do not have a duck pan, then you can use a large roasting pan or any deep heat-resistant dish instead. Your duck with apples will be no less delicious than in a regular duck pan.
Duck baked with apples and oranges
This recipe is universal, as it includes apples andBoth domestic and wild duck can be cooked with oranges. In the first case, the fruit perfectly neutralizes the fat content of the bird, and in the second case, it makes the meat of the wild duck softer. Ingredients:
- 1 carcass of duck;
- 4-5 apples;
- 2 oranges;
- Salt, pepper, nutmeg;
- 1 teaspoon curry;
- 1 teaspoon of cinnamon;
- 2 tablespoons of honey;
- 5-6 cloves of garlic;
- 1 onion.
Preparation:To prepare this dish, you can use a marinade based on vegetable oil. But you can also simply rub the processed, washed and dried carcass with a mixture of salt, garlic and spices and leave it to soak for several hours (preferably overnight). When the duck is marinated, you can start stuffing. First, cut the duck fat and melt it in a hot frying pan, and remove the cracklings. Next, remove the core and cut the apples into large cubes, peel the oranges and cut them too. After that, fry the apples and oranges in duck fat, add honey, a few strips of orange peel, cinnamon and curry. Simmer everything for five minutes and cool. Stuff the duck carcass with fried fruits, close the hole with an onion or sew it up with thread. Place the stuffed duck in a baking dish, cover with foil and put in an oven preheated to 180 degrees for an hour and a half. Then remove the foil, grease the duck with honey and continue cooking in the oven for another thirty to forty minutes, occasionally pouring the resulting juice over the carcass. After the oven, the duck should “rest” for twenty to thirty minutes. After this time, remove the onion (take out the threads). Take out the fruit with which the bird is stuffed, rub through a sieve, simmer over low heat and use as a sauce. You can also serve apple chutney (a hot Indian seasoning) or lingonberry jam as a seasoning for the bird. And for a side dish - apples fried in a pan or boiled rice. Note: The apples should be slightly sour in taste, then the right balance of flavors can be achieved by combining sour apples, sweet and sour orange and sweet honey.
Stuffed duck baked in a sleeve
Recipe for a bird baked in a sleeve for usis quite new. But those who have tried this method of cooking this dish in practice were able to see its effectiveness. There are no traces of greasy splashes or drips left in the oven, and the meat turns out very tender and juicy. We usually cook chicken in a sleeve, but what if we try to do the same with a duck? By the way, if you have a wild duck, then cooking in a sleeve will keep the meat juicy. Ingredients:
- Duck carcass;
- 250 grams of prunes;
- 200 grams of dried apricots;
- A handful of raisins;
- 3 apples;
- A glass of boiled rice;
- Salt, pepper, dried herbs (thyme, marjoram, basil);
- 4-5 cloves of garlic;
- 2 tablespoons of vegetable oil;
- 30 grams of butter.
Preparation: Prepare the marinade.Rub the processed duck carcass generously with a mixture of salt, pepper, herbs, garlic and vegetable oil and leave to marinate for several hours. Boil the rice in salted water until partially cooked (the grains should remain slightly hard), rinse and cool. Cut the washed dried fruits (prunes and dried apricots), mix with the boiled rice, raisins and lightly fry everything together in butter (you can use duck fat). At the very end, season with salt and pepper. Stuff the duck with the resulting mince, pin the hole with toothpicks (sew up with thread or close with an onion). Wash the apples, remove the hard core and seeds and cut into quarters. Place the bird and sliced apples in a baking bag and put in the oven, preheated to 200 degrees. Cook for an hour and a half. We take the stuffing out of the ready duck and put it on a dish. We cut the baked bird into portions, which we put on the side dish, pour the released juice. Our duck with apples is ready!
Duck with apples, quince and prunes
What's good about this recipe?The fact that to cook the duck you don't need to make a marinade and keep the bird in it for several hours. Since we will cook the duck with apples in portioned pieces, chopping the carcass. Ingredients:
- Duck carcass;
- 4-5 apples;
- 1 large quince;
- 200 grams of prunes;
- 1 glass of martini bianco;
- 1 onion;
- 2-3 cloves of garlic;
- Salt, pepper, Provencal herbs.
Preparation:To prepare this dish, singe the bird, remove all the feather stumps, rinse and dry it. Then cut into portions and lightly fry in duck fat. Wash the apples and quince, remove the hard core and cut into quarters. Cut the onion into large half rings and the garlic into petals. Wash the prunes and cut into halves. If the berries are small, leave them whole. Place the pieces of meat in a suitable dish, add chopped apples and quince, prunes, coarsely chopped onion and garlic. Pour in the martini and season with salt, pepper and herbs. Place the dish with the bird on low heat, bring to a boil and continue to simmer on low heat for about an hour. Then remove the lid and put it in the oven preheated to 200 degrees for another thirty to forty minutes - the meat should brown. You can boil rice as a side dish. Serve the bird with ciabatta (Italian bread), baguette or toast. Now you know that it is impossible to give a clear answer to the question of how to cook duck with apples. Although the main ingredients of this dish remain unchanged (duck carcass and apples), the recipe can include other fruits and vegetables or dried fruits, as well as a side dish of cereals or potatoes. Note that the duck can be stuffed, baked whole with a side dish, or chopped into pieces. In addition, duck with apples can be cooked in the oven, in a roasting pan over a fire, or even in a slow cooker. There are many variations of this dish. But you can come up with your own recipe - creativity in the culinary arts is always welcome. Cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:
