If you are looking for a recipe for a hot dish fora festive table, then a duck with apples and honey you should arrange in every way! Firstly, it is traditionally a Russian dish. Secondly, this duck is easy to prepare. And thirdly, such a duck turns out to be unusually tasty and surprisingly beautiful. In general, you want to surprise and please the guests, and also tasty to feed them - prepare this wonderful dish.
Duck, of course, will be stuffed with us, and we will cook it in the oven. For this ruddy, fragrant, juicy and very-very tasty duck, we need the following ingredients:
- Duck carcass weighing 2-3 kilograms;
- 5-6 large apples of sweet and sour taste;
- The head of garlic;
- Head of onions;
- 3-4 tablespoons of honey;
- Teaspoon of curry;
- Fresh dill and parsley;
- A teaspoon of black ground pepper;
- 2 teaspoons of salt.
Honey for cooking this wonderful duckit is best to take liquid. If you do not have such honey, you can melt it in a water bath. Garlic, of course, we need fresh, but, in extreme cases, it can be replaced by dried (seasoning). Instead of curry, you can use a special mixture of spices for poultry. The carcass itself is desirable to choose more and fatter, and if there is a possibility, then to purchase not frozen, but chilled poultry. If you manage to buy poultry, then this will be the most successful option. Apples need to buy sour-sweet, and even better - acidic. In addition, apples must be tough and juicy. Here, actually and all the features of the composition of this dish. Now we have only to cook it and enjoy the divine taste.
Preparation of dishes
Duck carcass should be thawed at room temperaturetemperature, thoroughly rinsed from the inside, and if necessary, and scorched from the outside. If the carcass you sing, then after that it must be washed and remove all the stumps from the feathers, and after that dry duck the duck with a clean towel. Before baking, the duck needs to be marinated. This is done as follows. Garlic is cleaned and passed through a garlic press. In a separate bowl, mix the salt, curry, black pepper and rub this mixture with garlic. Now we put a little mixture into the palm and rub the duck from the inside, and then outside. We rub the carcass until the mixture is finished. After this, leave the duck marinated at room temperature for at least two hours. For a better effect, the bird can be wrapped in a cellophane bag, and if you decide to leave it for the night, be sure to put it on the bottom shelf of the refrigerator. Apples for the filling are prepared immediately before the beginning of the stuffing. They need to be washed, peeled and cut into quarters. Then remove the apples from the hard center and cut each slice in half. If apples are very large, then they can be cut into cubes, and very small apples in half. Fold the apples in a bowl, pour them with lemon juice or diluted citric acid and if desired add a little salt and spices. Prepared carcass stuffing apples through the hole on the belly of a duck. To the filling does not fall out from the top of the carcass (from the hole on the neck), it must be sewn or twisted the skin from the neck with a tourniquet and fill in the carcass. When the duck is stuffed with apples, we cut the hole on the abdomen with a whole purified bulb. If the hole is too big, then sew it over the edge with a strong and thick cotton thread. Now you can send a duck with apples in the oven.
Cooking and serving a dish
For baking, we need a deep pan,which must first be greased with duck fat or vegetable oil. Butter for this purpose is better not to use, as it will begin to burn in the oven. So, put (backside down) a bird on the baking tray and put it in a preheated oven. Suitable for baking temperature - from 180 to 250 degrees. At a lower temperature, the duck will be prepared very long, and if the temperature exceeds 250 degrees, your duck will turn moist inside and burned outside. For the preparation of a duck, we need from one to two and a half hours. During this time, you need to periodically take out the baking sheet from the oven and water the bird with fat and juice, which will be heated from the carcass. This can be done with a conventional tablespoon, gently scooping the fat from the baking tray and evenly dousing the duck. If too little juice is allocated from the carcass, you can pour a little water on the baking tray. Approximately fifteen minutes before the readiness of our dish, we remove the pan from the oven and cover the whole bird with honey. Do not lubricate only the backrest. Ducked honey duck again sent to the oven and continue to bake until ready, but do not water the fat anymore. Readiness is determined by making a deep puncture at the junction of the thigh with the trunk. If a transparent juice is excreted from the duck without blood, then it is ready. We remove the prepared bird from the oven, remove the bulb, remove the seams and remove the apples. Cut the carcass into small portions and put the slides on a large dish. Around the hill lay out apples and pour all the fat from the baking tray. We decorate with greens and serve to the table. That's the whole secret of cooking ducks with apples and honey. Try it! The result will pleasantly surprise you. Cook with pleasure, and a pleasant appetite for you!