duck with apples and potatoes Want to pamper loved ones and guests with a new dish,but the traditional pork, beef and chicken are already fed up? Bake a duck with garnish: the guests will be unexpectedly and pleasantly surprised, and you will save your strength and time, because the dish is easy to cook and even a novice in cooking will cope with it. There is an opinion that the duck is harsh. This is easy to fix by choosing a recipe with apples: the acid contained in the fruit will soften the meat and give the taste of the dish a unique zest. Below are several win-win and easy-to-prepare recipes. But first let's look at the duck and see how to choose it correctly. If you have never cooked it before, give preference to the poultry grown on the poultry farm, rather than the domestic carcass. The store duck is softer, its meat is juicier and faster in cooking. To taste it looks like chicken. Domestic duck is larger, has a rich yellowish hue, has a more pronounced specific taste. She has more subcutaneous fat than the store. The average bird size is 1.5 to 2.5 kilograms. When buying a duck, pay attention to how carefully removed feathers, especially closely scrutinize the folds and under the wings. The size of the carcass is selected according to the shape for baking. For cooking, we will need a mattress, or a glass dish, or a pan with high walls - deco. You can prepare a duck by dividing it into portions, but, of course, it is more effective and juicier if you bake it whole. Many love the bird for a crisp crust, and here are some secrets to getting it:

  • Oven temperature in the first 10 minutes of bakingshould be equal to 230 degrees, then it must be reduced by 30 degrees and maintained at this level for the next 10 minutes. The main cooking temperature is 180 degrees.
  • Every 7-9 minutes, water the bird with grease. Turn the bird over regularly - every 30 minutes.

If the bottom of the carcass starts to burn, and the top stilldampen, put a container with cold water under the baking tray. If premature burning of the top cover the problem areas with oiled parchment, without covering the garnish, if any. And now let's consider the simplest recipe for beginners. duck with apples and potatoes

Duck with potatoes and baked apples

Apples, like potatoes, will be a full-fledged garnish in this dish. Ingredients:

  • duck carcass 1,5-2 kg
  • 6-8 potatoes
  • 2 pieces of large apples for filling ducks and 3 apples for garnish
  • salt
  • dry Provencal herbs - 2 teaspoons
  • black and pink ground pepper
  • ghee
  • olive oil

Cooking method: If necessary, thaw the carcass, check the skin for the presence of remnants of the feather. Wash, remove excess fat, cut the wings an extreme third. Lubricate the carcass with melted butter, generously grate large salt and pepper. Wrap food foil cervical, paws, wings - so you will get a more pronounced crispy crust. Apples for filling need to be washed, dried, remove the middle, cut into cubes. Start the duck with apples, sew a hole with threads or simply fasten with skewers. Put the bird in the mold with the seam up and send it to the preheated oven for 40 minutes. Periodically check that the skin does not burn. Water with a grease every 10-15 minutes. Peel and cut the potatoes with lobules. Rinse it, dry it, salt it, add a little olive oil, seasoning it with a mixture of Provencal herbs, mix it. Cut the remaining apples into slices. Pull the duck from the heated cabinet, overlay it on both sides with potatoes and apples. Send the dish to bake for 30-40 minutes. Check the readiness by punching the potato with a toothpick, and the duck with a fork in the joint area. The effluent must be without a trace of blood, a clear color. Remove the duck, cut the seam, remove the apples from the inside and transfer the bird to a dish decorated with lettuce leaves and herbs. Serve with potatoes and baked apples.

Duck with green apples in the sleeve

This duck cooking option is moreeconomical than the first. With a sleeve for baking, cooking time is reduced by 20%, in addition, the fat emitted during cooking does not splash the oven. Dishes cooked in the sleeve, are more juicy and at the same time have a pronounced crust. Ingredients:

  • carcass ducks 1.8 - 2 kg
  • 10-12 pieces of Simirenko or Granny Smith
  • potato for garnish
  • salt
  • coriander
  • ground black pepper
  • a branch of fresh rosemary
  • sleeve for baking and clips

Cooking method: Duck should be washed, remove excess moisture and generously rub spices, salt from inside and out. Leave the bird in the fridge for the night, or it can be longer - the more it stays in the herbs, the more fragrant the meat will be. Apples peel and cut into slices. Start the duck with apples, sew the seam with a thread. Cut the sleeve for baking, make it one and a half times longer than the carcass. Place the duck in the sleeve, the ends are loosely tied with special clips. Send the bird to the oven, heated to 180 degrees. After an hour, take out the duck, cut the sleeve and check the bird for readiness, piercing the joint with a fork. If the liquid flows transparent, it means that our duck is ready. If oozing sugars, send the duck to bake in an open sleeve. Serve with boiled potatoes or buckwheat porridge. duck with potatoes and apples

Duck with potatoes and champignons, baked in foil

The recipe for this dish came to us from France. And there the cooks know how to make ducks! Ingredients:

  • duck weighing 1.5-2 kg
  • 350 g champignons
  • 6-7 bulbs
  • one lemon on juice
  • 120 ml apple juice for marinade
  • 1 kg of potatoes
  • a tablespoon of paprika
  • 100-120 g of mayonnaise
  • butter
  • 7 cloves of garlic
  • dill, sumac,
  • coriander 1 teaspoon
  • food foil

Cooking method: Cut the duck into 4 pieces, fold in a bowl, pour a mixture of apple and lemon juices and leave to soak for half an hour. In a separate bowl, combine mayonnaise, dried paprika, coriander, salt, 4 chopped cloves of garlic. Transfer the duck into cooked sauce and leave for an hour. Mix the onions cut with large rings and sumac. Cut the mushrooms into plates 5mm thick. In a dish for baking layerwise place the onion and mushrooms, on top - the prepared duck. Cover the form with foil and send it to a preheated oven. Bake for an hour and a half without opening the foil. The temperature of baking is 210-220 degrees. Then check for availability: if the duck stays damp, remove the foil and bake on. Preparation of the side dish: Peel potatoes, boil. In butter, fry 3 chopped garlic cloves, add chopped dill at the end. Drizzle with this mixture of boiled vegetable and serve the duck with potatoes and mushrooms. Bon Appetit!

Duck with prunes and apples

If you want to taste a hearty dish with a unique aroma, try baking a duck on this recipe. Ingredients:

  • large duck 2,2-2,5 kg
  • kilogram of potatoes
  • 20 g of sugar
  • 3 apples for stuffing and one for garnish
  • 200 grams prunes with a removed stone
  • tablespoon thyme
  • coriander 0.5-1 teaspoon
  • salt
  • food foil

Cooking method: Peel off the core and cut into 6 parts apples. Wash and dried duck stuffed with prunes, apples, sugar, coriander and thyme. The cut is well sealed with skewers. Peel potatoes and cut into large slices. Cut the apple into six pieces. Place in the form of a duck, putting it on the back, cover with foil. Bake for 40 minutes in a preheated oven to 190 degrees. Then get it, put potatoes and remaining apples on and continue baking 40-50 minutes in the open. Duck is ready, bon appetit! delicious duck with apples and potatoes

Duck breast with fried apples and boiled potatoes

This recipe will please gourmets with the complexity of taste andsimplicity of implementation. Everyone knows that a duck requires a lot of hassle, but her breasts are so gentle that it takes only a few minutes to prepare them! This is an indispensable product for an unusual, but hearty dish in a hurry. Prominent cooks are strongly recommended when cutting duck to cut the breasts and cook them separately. Let's listen to the authoritative opinion and prepare this sweet and sour dish Ingredients:

  • duck breasts - 2 pcs
  • 20 g Dijon mustard
  • 4 tablespoons vegetable oil
  • 2 medium-sized oranges
  • brown sugar - 10 g for marinade and 3 tablespoons for garnish
  • 3 medium green apples
  • 100 g of butter
  • 3 cartridges
  • salt to taste
  • pinch of pink pepper

Preparation: Let's start with marinade: to do this, remove 20 g of peel. Leave it for decoration. Squeeze out the orange juice, mix with salt and a teaspoon of brown sugar. Separately mix Dijon mustard, a tablespoon of orange juice and olive oil. Combine both mixtures - the marinade is ready. Remove the films from the breasts, but leave the skin: it contains the fat needed for frying. Do not make deep incisions on the skin at intervals of 1 cm. Immerse the breasts in the marinade, cover the dishes with food film and leave in the refrigerator for the night. Preheat the dry pan (without oil or grease) the pan. Remove breastfeed from the marinade, peel off the stuck zest. Put them skinned down and fry for 6-8 minutes, turning them several times to achieve a uniform frying. Preparation of the garnish: apples must be peeled off, gently removed the core and cut into thick rings. In the saucepan, melt the butter and brown sugar - 3 tablespoons. Next, you need to wait for their complete dissolution and drop the apples - fry them until the golden edges appear. Then you need to boil potatoes in uniforms in salted water, cut into slices and put into butter. Then sprinkle with white pepper and large salt. The dish is served in the following way: cut the breast into slices, then put the fried apples, boiled potatoes and decorate with peel strips. Bon Appetit! We advise you to read: