Some mistresses are afraid to cook a duck,mistakenly believing that its meat is harsh, and the specific smell is not to everyone's liking. No problem! These nuances can be avoided by choosing the right duck and a proven recipe. Give preference to the carcass of a bird grown at a poultry farm, and not a domestic one - its meat will be much softer. And from the smell you can get rid by carefully cutting the excess fat and removing the goose. You see, everything is simple. The recipe for duck with apples, baked in the oven, is just a godsend for those who are going to cook the bird for the first time. Sour fruit will give the meat softness and a unique aroma, and baking will allow you not to stand near the stove to cook a delicious dish with a crispy crust. 
Duck with apples and honey
When choosing apples, give preference to hard sweet and sour varieties, such as Simirenko or Granny Smith. They have a wonderful aroma and are hard 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
Cooking method: Drain gut, if necessary, wash and dry. In a bowl, pour honey, vegetable oil, squeeze out the garlic and sprinkle with salt, pepper. With the marinade obtained, cover the duck inside and out. Leave it at room temperature for half an hour. In the meantime, prepare the apples: wash them and cut them into slices, removing the core. Duck the abdomen with apples and grind toothpicks. Cut an extreme third of the wing, make a cut on the skin and fill it into the pocket formed by the pocket. Feet the legs with thread. Now that all preparations have been completed, set the oven thermostat to 200 degrees and leave it to heat. Form the baking sheet with two layers of foil so that the upper edges can be covered with a carcass. Put on it stuffed apples duck on the back, belly up. Puncture the skin in different places with a fork so that the subcutaneous fat is heated, - so the skin will be thin and crispy. Top with duck marinade, which was formed, while she insisted. If some apples are not used, lay them close together. Wrap the top edge of the foil. Send the bird to bake for 2 hours in a heated oven. Then remove the foil and put the pan on the top shelf to form a ruddy crust. Water the duck with a drowned fat every quarter of an hour. Check for readiness by piercing the joint with a fork. Serve with a side dish of boiled rice - a pleasant appetite! 
Duck with apples and vegetables in the oven
Below we will give you a recipe for a duck, which withfirst glance may seem difficult. Do not hurry to give it up! Despite the fact that cooking will take some time, you will get more than one dish, and two whole - a baked with apples bird and a garnish of vegetables. 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 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
Cooking method: The recipe suggests marinating in herbs, so pay special attention to the preparation of the carcass. Wash it, dry it, cut off excess fat and goose - there is an "odorous" iron in it, because of which cooked meat can have a specific smell. Cumin slightly podsushite on a cast-iron frying pan. Rub it with salt in a mortar. Then mix all the ingredients for the marinade and chop the duck from all sides. Leave it in a deep bowl, covered with a film, for a day to marinate in a cool place. Three large sour-sweet green apples and half a quince cut into quarters and remove the boxes with seeds. Cut the fruit into small cubes and add chopped prunes. Fill the fruit mixture with the belly of the duck and plug the hole with a whole small apple. Send it to the oven to bake at an average temperature of 190 degrees, for about half an hour. After the specified time, take the duck out of the oven - by that time it will give enough fat, which will help to get a crispy crispy crust. Pour the bird every 20-30 minutes with grease through a fine metal strainer. Spices from marinade should not get on a skin of a bird - at a bake they will burn down and spoil appearance of a dish. Continue to hold the duck in the oven for another 1-1.5 hours, periodically watering it with filtered fat. After the specified time, take out the bird, lay next to it a whole peeled onion and crushed cloves of garlic. The resulting liquid is poured into a separate ceramic mold and put there the large-cut potatoes, carrots and onions. Put a dish of vegetables on the top shelf, and place the duck on the bottom. Continue to bake for another 40 minutes, until the potato is completely ready, carrots can remain al dente. The dish can be served in 2 ways: both in its entirety and in disassembled form. If you chose the first method, simply get the apple-quince filling on a separate plate and serve the whole duck, with two versions of the garnish. If you prefer 2 different dishes, remove the meat from the skeleton and put it on the dish to the vegetables, then bake in the oven for another 15 minutes. On the fruit stuffing put the legs and wings, add slices of red apples. Incredibly delicious, hearty, fragrant food is ready! We are sure that in this form a duck will taste to each of your guests and family members. Bon Appetit! 
Duck with fruit assortment
Do not be afraid to add other fruits to traditional apples - the recipe will only benefit, because they will give a special flavor and unique taste to the meat of the bird. 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
Cooking method: Wash the carcass of the duck and dry it. Mix in the palm of salt, pepper and wig, carefully rub the skin and abdomen. Leave the bird for a while and tackle apples, oranges and dried fruits. Washed fruit peeled from the core and peel, and dried apricots with prunes are scalded with boiling water. Cut all ingredients in small pieces and mix them with nuts. Fill the belly of the duck with this mixture, in the end, close the hole 5-6 with parsley sprigs. Sew it with a culinary thread or simply tighten it with toothpicks. Lubricate the skin with vegetable oil - then the crust will not be boiled, but beautiful, ruddy and crispy. Lay the duck neatly on the back, on a baking tray, previously lined with foil. Close the baking tray tightly with the same foil and put it on average temperature in the oven for about two to three hours. Every half hour, lift the wrapper and water 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 dish, decorating it with baked apples and greens. Bon Appetit! Duck is a very useful product, because its protein is very easy to digest. Duck fat is very similar in composition to olive oil, it is well absorbed and useful for the heart muscle. Add here another benefit for the nervous system from the B vitamins. Selenium and zinc are useful and indispensable for nails and hair. Is not it really the right time to go to the shop for a useful bird? The recipe for a duck with apples is in service, you have to deal with a small one - you need to cook in the oven a delicious food and please yourself and your guests with a fragrant lunch or dinner. We advise you to read:
