Baked duck

Duck meat has long been considered a delicacy. It is very tender, juicy and has a special taste and pleasant aroma. That is why dishes made from duck are an indispensable attribute of every festive table.

There are a lot of recipes for the preparation of this meat - a duck with tangerines, with sweet pepper, with pineapple, a duck on a bottle, a duck baked in a sleeve - all and not list! Simple and exquisite, complex and light - which dishes are not cooked from this bird. The most traditional recipe for Slavic cuisine is a duck baked with apples.

For the preparation of a duck with apples, you need one duck carcass. Cooks prefer to use a slightly chilled poultry, but the frozen one is also suitable. As for apples, it is best to take either an Antonovka or apples of winter varieties, solid, with sourness. You will definitely need spices - cinnamon, ginger and black pepper are very suitable for duck meat. Well, of course, salt - to taste.

Duck carcass should be defrozen beforehand, but in order that it does not lose its juiciness, it is best to do it slowly - first hold it in the refrigerator, then continue defrosting at room temperature. Then the duck should be thoroughly rinsed with cold running water.

In a separate dish, a mixture is prepared to give the bird a pleasant aroma - the spices and salt must be thoroughly mixed, then rub the mixture with the prepared carcass.

Then you need to do the filling. Apples are carefully peeled off and cut into small cubes or slices. That they do not darken, it is necessary to sprinkle them with squeezed lemon juice.

Now you can stuff the bird with apples. Do not overfill carcass stuffing, apples should be placed inside the duck fairly freely. The cut on the carcass is sewn or simply fastened with toothpicks.

The prepared carcass is put on the baking tray with the backside down and placed in the oven, preheated to 180 degrees. The baked duck cooks for a long time, about two hours. At the same time, every half an hour the bird should be pulled out and watered from the top with fat, so the meat will turn out to be much juicier. For serving on the table, the ready dish is decorated with herbs, and the cranberry jam will add piquancy to such meat .

Another classic recipe for the cuisine of many peoples is a duck baked in the oven. This dish is prepared quite quickly and is an excellent alternative to chicken meat, which has recently become very widely used in cooking.

So, the duck is baked in the oven. To prepare this dish you will need a duck carcass, 1.2 cups of rice, two large spoons of honey, 100 grams of prunes, 50 grams of carrots, as much celery root, salt and spices to taste.

The filling is prepared as follows: rice must be pre-soaked in cold water for half an hour. Then it is mixed with carrots and celery, cut into small cubes, add prunes, spices and salt. Now the filling is ready.

Duck carcass should be lightly rubbed with salt, coated with honey and stuff the resulting mixture. Then the incision on the carcass should be stitched with toothpicks or simply sewed, and lay the duck on a baking tray, carefully wrapping it in food foil.
The baking sheet is then placed in a preheated oven for about 2.5 hours. The cooking time depends on whether the old bird is young or young. It is quite obvious that the young duck will not only cook faster, but will also be much tastier.

Duck, baked in the oven, will become a festive dish for any table, guests will be able to appreciate all the efforts of the hostess. As an addition to this dish, sweet and sour Chinese sauce with pieces of pineapple is very suitable.