Duck baked in a sleeve with sweet and sourapples, is an ideal option for a festive lunch or dinner. If you cook it correctly, choosing a good recipe for this, the dish will turn out incredibly tasty and juicy, and the meat will be tender, with an appetizing ruddy crust. The bird is quite fatty, so you can’t eat too much of it, of course. But every problem can be solved, so the duck can be perfectly stuffed with some delicious thing. You can stuff the carcass with rice, buckwheat porridge, or limit yourself to just fruits, for example, prunes, apples or oranges.

Duck with potatoes and apples

Each recipe is good in its own way, sochoose a dish based on your taste. Moreover, after a little practice and experimentation with the ingredients for the filling - rice, buckwheat, apples and others - you will be able to determine exactly what the duck goes best with, at what temperature it should be cooked in the sleeve, when to take it out and thanks to which sauce you get a crispier and more golden crust. We suggest you start right now! Ingredients:

• two small sour apples (for example, the Antonovka brand is a good choice)
• one and a half kilogram duck
• 100 grams of soft prunes
• salt - to taste
• five large potatoes
• 1/3 of a lemon
• three tablespoons of honey
• two cloves of garlic
• condiments - if desired
• 25 milliliters of vegetable oil

Method of preparation:Duck skin is quite fatty, which is both good and bad. On the one hand, the dish turns out very juicy, but on the other hand, it is heavy for the stomach. That is why we suggest taking note of this recipe for a dish with apples. The fact is that during the cooking of the bird in the oven, the fruit will not only absorb excess fat, but also give the carcass a piquant slightly sour taste. If desired, you can use special spices, for example, paprika, dried Provencal herbs, and so on. In this case, you do not need to make a side dish - this role will be played by baked potatoes. Let's get started? First, you need to prepare the marinade: melt honey in a double boiler, add a little salt, spices and half a portion of vegetable oil. The duck is greased with the resulting mixture not only on all sides, but also on the inside. Leave it for several hours, or better yet, overnight. Then the carcass will be perfectly soaked, and the meat will be very juicy. To prevent the product from drying out, cover it with special cling film. The filling is very easy to prepare: cut the sour fruits into medium-sized cubes, removing the seeds and core. To soften the prunes, hold them in hot water for about fifteen minutes. Then drain the excess liquid, rinse and dry, then divide into two halves with a knife, but if you want, you can use whole dried fruits. Combine the ingredients in one bowl, sprinkle with freshly squeezed lemon juice, and then stuff the carcass with apples and prunes. To prevent them from falling out, sew up the hole with thread or fasten with wooden skewers. As for the garlic, peel it and, having made several cuts, stick it into the product. The duck is cooked in the oven in a sleeve or simply on a baking sheet - the recipe "allows" both options. In the second case, grease the metal surface with the remaining oil and put the bird on it. Then preheat the oven to 200 degrees and put the dish in it. Meanwhile, peel the potatoes, cut them into large pieces, sprinkle with salt and spices. After about 45 minutes, take the product out, pour the duck with the juice released from it and arrange the vegetables next to it. And again put it back for another hour, reducing the temperature to 180 degrees. If you decide to bake the carcass with apples and dried fruits in a sleeve, then simply place the bird in it together with the potatoes and wrap it tightly. Cook in the same way as described above, only before taking it out (about half an hour before), cut the bag and keep the product in the oven for a little longer. Thanks to these simple manipulations, a crust will form, and the duck will turn out fried and ruddy. The released fat can be used as gravy - just pour it into a special gravy boat and serve on the table along with the main course. By the way, don't forget to get rid of the threads and skewers. We hope you find this recipe useful!

Duck with fruit

If you don’t know what the recipe for “fruit” duck isbetter - for example, stuffed with prunes and apples or with oranges - we recommend trying both. In this case, you will be able to judge objectively. Baked poultry looks great on the festive table and is always popular with guests. For a side dish, you can cook boiled rice with vegetables, mashed potatoes or buckwheat porridge, depending on what event you are planning. Ingredients:

• large orange
• duck (buy a carcass weighing one and a half to two kilograms)
• two sweet apples
• three small garlic cloves (you can use the dried product)
• salt
• 30 grams of olive oil or other vegetable oil
• ground red and black peppers
• basil - if desired

Method of preparation:If you value your time and energy, we recommend buying a duck that is already plucked and completely gutted - then you won't have to do it yourself. All that's left to do is singe it, rinse it and dry it (use regular paper towels for this). The next step in preparing a dish with apples is the marinade. To make it, combine vegetable oil in one bowl, and squeeze the garlic into it using a press. Add dried spices - paprika or black pepper, basil, salt - and mix everything thoroughly. If you use fresh herbs, knead them well with your hands, and then crush them with a mortar. Cut the peeled orange into four parts, squeezing a little juice into the sauce. Let it sit. Now rub the duck with the resulting marinade outside and inside - this will not only give the dish an unusual taste, but also give it a beautiful golden hue. If time allows, put the bird in the refrigerator for one or two hours so that it soaks. Then preheat the oven to 180 degrees, and get to work on the filling. Peel the washed apples, remove the core, and chop them into large pieces. Cut up the remaining orange in the same way. Now it's time to stuff the bird with fruit and sew up the opening. If you plan to bake the product in a sleeve, put the carcass in it, close it with clips and put it in the oven. Depending on its weight, the duck cooks for an average of one and a half to two hours. If you like the dish, next time you can try making it using a different marinade recipe. You'll see how much the taste of the product will differ. So, mix 30 grams of light mayonnaise, a tablespoon of aromatic honey and a little hot mustard. Add your favorite fresh or dried spices if desired. By the way, it's better to use homemade mayonnaise rather than store-bought. For this you will need one egg, vegetable oil, salt, sugar, and table vinegar or water, which are added only if it is necessary to dilute the too thick mass. Whisk the ingredients, and then you can make a marinade for duck with red apples, the recipe for which you are already familiar with.

Bird with rice and apples "in Russian"

Finally, we offer one more recipe, whichYou can try it next weekend. After all, cooking duck takes quite a long time - about two hours. But the effort is worth it! Tender bird with rice, vegetables and green apples has a truly perfect taste - just the look of the dish causes a storm of positive emotions. The reaction of your family will pleasantly surprise you - you will surely become known as an outstanding cook. Ingredients:

• curry and salt
• one middle duck
• four green sour apples
• three bell peppers
• two small bulbs
• one and a half cup of rice
• fresh greens
• olive oil

Method of preparation:Remove the giblets from the pre-plucked duck, later you can make a delicious light soup with noodles from them. But we will talk about this another time, now let's get back to our meat dish. So, after you wash the carcass, dry it well, and pour water over the rice in advance and leave it for one or two hours. Then it will "ripen" together with the bird right in the oven. Now you need to prepare the filling: cut out the core from the apples, get rid of the seeds and chop the fruit into small cubes. Peel the pepper from the seeds and cut into thin strips, onion - into half rings. Lightly brown the onion in olive oil until light golden brown. Take the bird and rub it first on top, and then inside with a mixture of table salt, ground pepper and curry. By the way, if there are edible duck "leftovers" - lungs or liver - you can use them for the filling. To prepare it, combine apples and finely chopped greens in one bowl, leaving some for decoration. Now stuff the product, secure the hole with toothpicks and transfer the dish to a greased baking sheet or a glass ovenproof dish. As for the rice, after it swells, rinse it several times, let it drain, and then send it to the duck, spreading it around the product. Add fried onions and bell peppers here. Pour salted water over everything (take 1/3 cup) and cover with foil. To bake the dish in a sleeve, put all the ingredients in it together with the bird, secure with clips, put in a preheated oven. The optimal temperature is 190-200 degrees. In two hours, the duck will be ready! These recipes are suitable for special occasions (birthdays, Christmas, or, for example, March 8th with a lot of guests), as well as for a dinner in a close family circle. The only downside of baked duck is the rather long cooking time. But don't let that scare you! After all, an appetizing ruddy bird with apples is real perfection, accessible to everyone! We recommend reading:

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