Learn how to roast and fry duck for realis not as difficult as it may seem at first glance. Some people mistakenly believe that poultry meat is too tough and quite “demanding” in cooking. But this is not true - you just need to follow a few simple rules. Firstly, you should buy the carcass from trusted sellers, preferably homemade. In addition, with a little practice, you yourself will be able to determine not only by taste, but also by smell the readiness of the dish. So if you want to master the culinary arts and surprise your loved ones with an appetizing duck fried with apples, do not be lazy to familiarize yourself with these recipes.

Duck with breadcrumbs and apples

If you want to save a lot of time onWhen preparing the dish, it is desirable that the duck is already gutted and plucked. Then all you have to do is singe it and wash it thoroughly. Buy the bird at the market, but the most ideal option is to grow it yourself. Of course, not everyone has this opportunity, but there is always a supermarket or a market. Ingredients:

• three red and two green apples (buy fruit of medium size)
• one duck (about a half-kilogram carcass)
• salt - to taste
• 40 grams of butter
• two tablespoons of breadcrumbs
• chicken egg - one piece
• condiments - if desired

For garnish:

• kilogram of sweet beets
• salt
• olive oil

Method of preparation:You can cook duck with apples with both sweet and sour fruits. But we recommend using several varieties, then the taste of the dish will be more interesting and rich. I would like to note one more thing: it is not at all necessary to add store-bought breadcrumbs. You can make them yourself: cut rye bread into thin strips, then dry it in the oven and crush it with a rolling pin. Let's get back to cooking the duck. So, wash it, then dry it and rub it inside and out with salt and your favorite spices, such as oregano, rosemary or dried basil. To add flavor to the dish, you can treat the bird with fresh crushed garlic. Now cut the apples into small pieces, removing the core and seeds beforehand. Stuff the bird with fruit and sew up the opening. Then melt the butter in a saucepan and fry the carcass in it under a closed lid, periodically turning it from one side to the other. If necessary, add a little water so that the dish does not burn. When the bird is browned, transfer it to a baking sheet, previously treated with the remaining oil. Now beat the egg with salt in a separate bowl with a whisk and grease the duck with a special brush, then sprinkle it with breadcrumbs. Send the dish to the oven, heating it to 200 degrees. After about half an hour, you can take the product out. Cut and remove the threads, put the carcass on a large plate, take out the apples from it and distribute them around the dish. Now it remains to prepare a side dish: in order not to repeat ourselves and not to serve guests a standard set - mashed potatoes, rice or pasta - we suggest baking beets. First, peel it, then cut it into large cubes, sprinkle with olive oil and place on a baking sheet covered with parchment. Cook the vegetable in the oven for about 20 minutes at an average temperature of 180 degrees. Before serving, pour duck fat over it. If you have a dry bird, from which almost no juice is released, make a gravy using the following recipe. Chop homemade lard into thin strips and brown it in a frying pan, add onion cut into thin half rings and one and a half tablespoons of flour. Add vinegar, salt, and a little sugar to your taste. Simmer the sauce for no longer than fifteen minutes, stirring the ingredients regularly. Roasted duck with sweet and sour apples, baked beets and delicate gravy is an excellent option for a hearty family dinner.

Golden duck with raisins and herbs

With a few finger movements and a couple ofsimple ingredients, even the most ordinary dish can be turned into a real work of culinary art. If you are used to simply frying a duck in vegetable oil, it means that you have not heard of this recipe. And it's time to change something! Give your dishes a bit of fantasy, add "magic" to them, and then the life of the whole family will become much more fun. Well, agree, who is sad on a full stomach? Ingredients:

• 35 grams of fresh golden brown raisins
• middle duck
• two tablespoons of sugar
• 400 grams of any apples
• small bunch of dill or parsley of your choice
• Freshly ground pepper (preferably black) - optional
• ¼ lemon
• salt
• some boiled water
• vegetable oil

Method of preparation:If you bought a gutted and already cleaned duck, simply rinse it under the tap and let it drain. Otherwise, take out the giblets, singe the bird with a lighter, and then proceed as described above. Then remove the core from the apples, peel them and cut them into medium cubes. To prevent the products from darkening, sprinkle them with a small amount of lemon juice. As for the raisins, pour boiling water over them and let them sit for about ten to fifteen minutes. Of course, it is up to you to decide whether to fry the duck with or without spices, but note that seasonings give the dish a richer aroma, an unusual taste, and in some cases, a ruddy color. Now you need to rub the bird with salt both outside and inside. Drain excess liquid from the raisins, rinse them a little, dry them with a paper towel and combine them in a bowl with apples and sugar. Mix the ingredients and stuff the bird with the resulting filling, sewing up the hole with thread or fastening it with wooden skewers. To make the dish more beautiful, we recommend frying it briefly first. To do this, put the duck in heated vegetable oil and cook for about 20 minutes, turning it over periodically, thus browning each side. Then put the bird on a baking sheet with its back down, pour about 100 milliliters of warm water here, then the meat will be juicier and will not burn. Preheat the oven to 180 degrees, after a while increasing the temperature to 200. Keep in mind that you need to periodically look into the oven and pour the bird with the juice released from it. If the skin begins to darken, cover it with foil. Roast duck is cooked for at least an hour and a half. Before you take the dish out (about half an hour before), arrange the remaining apples around it, cutting them into slices. By the way, before serving the dish to guests, do not forget to get rid of the threads, otherwise there will be an unpleasant incident. We hope your culinary experience will be successful! Enjoy your meal!

Duck "Fruit" with prunes and apples

We offer another very appetizing and, most importantly,the main thing is a simple recipe. Duck goes well not only with vegetables, but also with fruits. Surely you have heard more than once about dishes with prunes, so why not try to cook a meat dish with apples, dried fruits and spices yourself? You don’t have to be an outstanding cook to do this. Ingredients:

• 150 grams of soft prunes
• kilogram duck
• black pepper - optional
• five milliliters of olive oil
• three large apples (buy any)
• marjoram and salt - according to your taste
• fresh lemon juice - a couple tablespoons

Method of preparation: Start with the simplest:Treat the washed and dried carcass thoroughly (inside and out) with table salt, marjoram, ground pepper, and sprinkle it with lemon juice. If you have fresh and soft prunes, simply rinse them under the tap. Otherwise, it is recommended to pour warm water over the product and let it sit. In the meantime, peel the apples, remove the core and cut into cubes. Drain excess liquid from the dried fruits and divide them into two parts. Stuff the bird with an appetizing filling, secure the opening with wooden skewers, and put it in the refrigerator for two hours. If you want the dish to be more juicy and crispy, grease the carcass with mayonnaise or cream. After the specified time, place the product on a greased baking sheet, preheat the oven to a maximum of 200 degrees and put your creation in it. The duck should be roasted, periodically pouring the delicate juice over it. If you like garlic, you can cut several cloves into medium pieces and stick them into the bird - this will give it a special aroma. Potatoes (boiled or baked), rice, fresh vegetables, light salads or pickles are suitable as a side dish.

Appetizing duck with nuts, apples and honey

Fried poultry is always very tasty,especially if you add a few interesting ingredients to the dish. In this case, the highlight of the dish is nutmeg, green apple filling and aromatic honey-mustard sauce. Ingredients:

• eight small green apples (for example, Simirenko)
• duck - one piece
• a teaspoon of lemon juice
• 15 milliliters of liquid honey
• black pepper (ground) - one pinch
• a large spoon of not too sharp mustard (you can use even granular)
• nutmeg - to taste
• olive oil
• seven grams of salt
• ground cinnamon - if desired
• several leaves of laurel

Method of preparation:Fried poultry stuffed with apples is a traditional dish that is usually served on big holidays in the post-Soviet countries. We think that many housewives are familiar with such culinary tips, but each dish has its own individual features and characteristics. Therefore, let's take a closer look at this recipe. As mentioned above, it is better, of course, to buy a ready-made carcass, that is, completely gutted and carefully plucked. Therefore, first wash and dry it, and then you can start cooking. To do this, mix ground pepper, salt, seasonings, such as dried Provencal herbs, cumin, oregano, in a shallow bowl. Rub the bird with the resulting mixture not only on the outside, but also on the inside. Then make a sauce from honey and mustard melted in a double boiler and treat the duck with it. Put the dish in the refrigerator for at least two to four hours so that it is well soaked. Making the filling is simple: cut the apples into large slices, removing the core first, sprinkle them with cinnamon and nutmeg. Stir several times and stuff the bird, not forgetting to add the bay leaf. Transfer the dish to a prepared dish, greasing it with olive oil. Roast the duck in the oven at 190 degrees for one to one and a half hours. The main thing is not to forget to periodically sprinkle it with melted fat. Well, if suddenly the skin begins to burn, reduce the heat and cover the bird with foil. If you did not use all the filling, cut the remaining apples into medium-sized slices and also bake, placing them in a dish with the bird about half an hour before removing the product. These recipes will come in handy not only on holidays - you can cook roast duck on any day, because it is quick and easy. If you have absolutely no time, just cut the bird into pieces, put it in a saucepan with olive oil, add granulated garlic, a little water, spices, salt and simmer under a closed lid. As they say, everything ideal is banal simple! We recommend reading:

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