Duck with apples: recipe

One of the most festive dishes was always a duck with apples. Her recipe was passed from mother to daughter, from grandmother to granddaughter. Often in families, the duck is cooked in completely different ways. Consider two recipes for cooking this delicious dish.

Duck with apples and black plum .

From the ingredients you will need:

• Duck carcass - not less than 2 kg;
• Prunes - 250 g;
• Apples - about 3 pieces;
• lemon juice;
• caraway;
• Vegetable oil or any fat that does not emit a strong odor;
• salt.

The duck must be cleaned, washed, osmolit and remove from it all the insides. This bird has in the region of the tail and neck seals, similar to wire, they must be removed. From the neck, they are well cleaned by the fingers, and from the tail it is better to cut them. Rinse the carcass thoroughly, and pat the paper towel with a towel. The duck should be completely dry. Now outside the carcass salt with salt, sprinkle with fragrant cumin, and sprinkle with lemon juice.

Prunes fill with boiling water and leave to soak for 15 minutes. Apples wash and cut into medium lobules. If in doubt, what sort of fruit is better to take to make a fragrant duck with apples, the recipe usually recommends an Antonovka. The number of apples you also choose individually, because you need to focus on the size of the duck. Fold together the prunes and apples in a separate container. The filling for the duck is ready.

Take a prepared bird carcass and stuff your abdomen with prunes and apples. You do not need to stuff the duck heavily, as this during baking can lead to deformation of the abdomen. Now, necessarily sew up the neck and belly of the duck. Ready carcass put on a baking sheet, which must first be oiled. If you like another fat for baking, then you can use it, most importantly, that it does not have a strong smell. Preheat the oven to 200 degrees, then put the duck for roasting. Now it remains to wait until the bird is ready.

While the duck is in the oven, it must be periodically removed, turned over to another barrel. Be sure to water the carcass with the allocated juice, so the duck will turn out juicy. Once the duck's skin turns rosy and crispy, remove it and pierce with a knife. If a clear liquid flows from the notch, the duck is completely ready.

Duck with apples in the sleeve

You will need:

• Duck - about 2 kg;
• Apples - 2 pieces;
• Olive oil - 1 tbsp;
• lemon;
• Soy sauce - 3.5 tbsp;
• Grated ginger root approximately 1 tbsp;
• Vinegar balsamic - 1 tsp;
• black pepper;
• Honey - 1,5 tbsp;
• salt;

Now consider how the duck with apples is prepared in this version. The recipe is almost completely at variance with the previous one. Let's start with the preparation of marinade. Squeeze out the lemon juice, add soy sauce, honey and balsamic vinegar. Stir all to a homogeneous mass. Then add ginger and olive oil to this mixture. Again, stir well.

Duck the carcass of the duck, wash it and dry it with a paper towel. Rub it with pepper and salt both inside and outside. Remove the duck for the night, so that it is well marinated. The next day cut apples into medium lobules. Put them in the belly of the duck. The abdomen and neck can be sewn, but usually apples do not fall out when baked. It's time to pack the carcass in a special sleeve (baking bag). Heat the oven to 200 degrees and send the duck to bake. Approximate cooking time is about 1.5 hours. After about 1 hour and 15 minutes, open the package and look at the condition of the crust. If the duck has already browned, then pierce it with a knife. When the bird is completely ready, transparent fat follows from it. Bring the duck to the full.

We examined 2 ways how to prepare a duck with apples. The recipe you can also modify, but the principle of cooking the bird will remain the same.