Some housewives are afraid to cook duck,mistakenly believing that its meat is tough and that not everyone likes the specific smell. No problem! These nuances can be avoided by choosing the right duck and a proven recipe. Give preference to a bird carcass grown on a poultry farm, rather than a domestic one - its meat will be much softer. And you can get rid of the smell by carefully cutting off excess fat and removing the rump. You see, it's simple. The recipe for duck with apples baked in the oven is a real find for those who are going to cook poultry for the first time. Sour fruits will give the meat softness and a unique aroma, and baking will allow you not to stand near the stove to prepare a magnificent dish with a crispy crust.
Duck with apples and honey
When choosing apples, choose firm, sweet-and-sour varieties, such as Simirenko or Granny Smith. They have a wonderful aroma and are firm enough to serve as a side dish. Ingredients:
- duck carcass - 1,5-1,8 kg
- apples (green grades) - 0.4 kg
- honey liquid - 3 tablespoons
- garlic (approximately 2-3 cloves, can be more)
- white and black pepper - freshly ground
- salt, vegetable oil - to taste
- food foil
Method of preparation:Gut the duck, wash and dry it if necessary. Pour honey and vegetable oil into a bowl, squeeze out the garlic and sprinkle with salt and pepper. Coat the duck inside and out with the resulting marinade. Leave it at room temperature for half an hour. Meanwhile, prepare the apples: wash them and cut them into slices, removing the core. Stuff the duck's belly with apples and pin them with toothpicks. Cut off the outer third of the wing, make a cut in the skin and tuck the wing into the resulting pocket. Tie the legs to the carcass with thread. Now that all the preparations are complete, set the oven thermostat to 200 degrees and leave it to heat up. Line the baking dish with two layers of foil so that the upper edges can cover the carcass. Place the duck stuffed with apples on it on its back, belly up. Pierce the skin in different places with a fork to melt the subcutaneous fat - this way the skin will be thin and crispy. Pour the marinade that formed while the duck was steeping on top. If some apples were not used, put their slices next to each other. Wrap the top edge of the foil. Send the bird to bake for 2 hours in a preheated oven. Then remove the foil and put the baking sheet on the top shelf to form a golden crust. Pour the melted fat over the duck every quarter of an hour. Check for readiness by piercing the joint with a fork. Serve with a side dish of boiled rice - bon appetit!
Duck with apples and vegetables in the oven
Below we will give you a duck recipe that willmay seem complicated at first glance. Don't rush to give it up! Although it will take some time to prepare, you will get not one dish, but two - a baked bird with apples and a vegetable side dish. Ingredients:
- a large duck weighing 2.5 kilograms
- 3 green apples
- 200 grams prunes without seeds
- 1 quince
- garlic
- potatoes - 4-5 pieces
- carrots - 2 pieces
- 3 onions
For the marinade:
- 3 tablespoons of cumin needles
- half a teaspoon of black freshly ground pepper
- tablespoon of dried marjoram
- 2 tablespoons sea salt
- 3 teaspoons Dijon mustard
- juice of half a lemon
- 25 milliliters of olive oil
Method of preparation:The recipe calls for marinating in herbs, so pay special attention to preparing the carcass. Wash it, dry it, cut off excess fat and the tail - it contains a "smelly" gland, due to which the cooked meat can have a specific smell. Lightly dry the caraway in a cast-iron frying pan. Grind it with salt in a mortar. Then mix all the ingredients for the marinade and rub the duck on all sides. Leave it in a deep bowl, covered with film, to marinate for a day in a cool place. Cut three large sweet and sour green apples and half a quince into quarters and remove the seed pods. Cut the fruit into small cubes and add chopped prunes. Stuff the duck's belly with the fruit mixture and plug the hole with a whole small apple. Put it in the oven to bake at an average temperature of 190 degrees for about half an hour. After the specified time, remove the duck from the oven - by that time it will have produced enough fat, which will help to get a golden-brown crispy crust. Pour the melted fat over the bird every 20-30 minutes through a fine metal sieve. The spices from the marinade should not get on the skin of the bird - during baking they will burn and spoil the appearance of the dish. Continue keeping the duck in the oven for another 1-1.5 hours, periodically pouring it with the strained fat. After the specified time, remove the bird, place a whole peeled onion and crushed garlic cloves next to it. Pour the resulting liquid into a separate ceramic form and put coarsely chopped potatoes, carrots and onion there. Place the dish with vegetables on the top shelf, and place the duck on the bottom. Continue baking for another 40 minutes, until the potatoes are fully cooked, the carrots can remain al dente. The dish can be served in 2 ways: either whole or disassembled. If you choose the first method, simply take the apple-quince filling onto a separate plate and serve the duck whole, with two side dish options. If you prefer 2 different dishes, remove the meat from the frame and place it on a plate with vegetables, then bake in the oven for another 15 minutes. Place the legs and wings on the fruit filling, add red apple slices. An incredibly tasty, satisfying, aromatic dish is ready! We are sure that in this form the duck will appeal to each of your guests and household members. Enjoy your meal!
Duck with fruit assortment
Don't be afraid to add other fruits to traditional apples - the recipe will only benefit, because they will give a special aroma and unique taste to the poultry. Ingredients:
- duck
- 2 apples
- for 50 grams of dried apricots, prunes, nuts (for your choice: cashew, almonds or walnuts)
- orange - 2 pieces
- salt, ground pepper, paprika
- basil, parsley
Method of preparation:Wash the duck carcass and dry it. Mix salt, pepper and paris in your palm, rub the skin and belly thoroughly. Leave the bird for a while and take care of the apples, oranges and dried fruits. Peel and core the washed fruits, and scald the dried apricots and prunes with boiling water. Cut all the ingredients into small pieces and mix them with the nuts. Stuff the duck's belly with this mixture, and at the end close the opening with 5-6 sprigs of parsley. Sew it up with culinary thread or simply fasten it tightly with toothpicks. Grease the skin itself with vegetable oil - then the crust will not be boiled, but beautiful, ruddy and crispy. Place the duck carefully on its back, on a baking sheet previously lined with foil. Cover the baking sheet tightly with the same foil on top and put it in the oven at medium temperature for about two to three hours. Lift the wrapper every half hour and baste the bird with fat. At the end of cooking, remove the foil and increase the temperature by 20 degrees. Serve the dish on a large platter, garnished with baked apples and herbs. Enjoy! Duck is a very healthy product, because its protein is very easy to digest. Duck fat is very similar in composition to olive oil, it is easily digestible and good for the heart muscle. Add to this the benefits for the nervous system from B vitamins. Selenium and zinc are useful and irreplaceable for nails and hair. Isn't it high time to go to the store for healthy poultry? You have a recipe for duck with apples in your arsenal, all that remains is to cook a tasty dish in the oven and please yourself and your guests with a fragrant lunch or dinner. We recommend reading:
