Duck baked with apples in the oven

In many families, not a single holiday passes without duck baked with apples in the oven. In our family, it appears on the holiday table for all birthdays and New Year's events. This dish will add to the celebration, even if you are preparing it on an ordinary day. The process of preparing poultry is quite long, but it won’t require much of your personal time.

I recommend marinating the duck in the evening so that it is well saturated with spices. Then the already tasty duck meat will be very soft and piquant.

Duck with apples and prunes in the oven

Kitchen appliances and utensils: oven, baking sheet, thread or toothpicks.

Ingredients

Duck	1.5 kg
Sweet and sour apples	3 pcs.
Prunes	70 g
Salt	2 tsp.
Caraway	2 tsp.
Lemon juice	3 tbsp. l.

Step by step recipe

Wash 3 apples, remove the stem and cut into slices. It is better to take hard apples that taste sweet and sour.
Wash a handful of prunes, about 70 g, and cut each into three parts. Add to apples and stir.
Read also: How to quickly prepare peas for soup
Wash the duck, remove excess hairs, dry. Place it on a tray, rub with salt, which will take about 1 tbsp. l.. Place prunes and apples inside the duck. Place fruit in the hole in the neck too.
Sew up the abdominal and neck openings with threads or fasten them with toothpicks, and tie the wings. Drizzle the duck with lemon juice and, if desired, cumin. You can use any other spices for this meat.
If you have time, you can leave it to soak in the spices for a while.
Then place in the oven, preheated to 190 degrees. Baking time depends on the weight of the carcass. Each kilogram of weight requires an hour, which means this bird needs to be baked for an hour and a half. During baking, you can check its readiness, turn it over and grease it with the dripping juice.
Ready!

Video recipe

Dear chefs, I invite you to watch a short video that describes in detail the entire process of preparing duck baked with apples. You will see how to properly form a carcass and what will happen when it is fully prepared.

Here is another very tasty step-by-step recipe for cooking duck with apples in honey-mustard sauce in the oven. Thanks to the combination of these products, the meat turns out to be spicy-sweet with a pleasant sourness, which was given by the apples.

This was the first time I tried this sauce on chicken, and everyone really liked it. Now we only marinate duck in it. Thanks to this marinade, we do not use additional sauces or seasonings for meat during meals. The recipe for this dish is so simple that any housewife can easily make it. So, let's look at the step-by-step recipe for its preparation.

Duck with apples in the oven

Ingredients for cooking:

whole duck – 2-2.5 kg.
apples – 2-3 pieces (depending on size)
mayonnaise
head of garlic
seasonings – ground black pepper, ground allspice, paprika, suneli hops, salt.

1. We take all the necessary products and put them on the table.

2.Pass the garlic through a garlic press or grate it on a fine grater.

3.Combine all the spices with garlic and mayonnaise.

4. Mix all ingredients thoroughly.

5.Cut the apples into slices and remove the core and seeds. You can peel the apple peel if you wish. For example, I don't do this.

6.If you have large apples, cut the slices in half.

7. Coat the inner walls of the duck well with the prepared mayonnaise-garlic sauce.

8.Before filling the duck with apples, also coat them with sauce

9. Stuff the duck with apples.

10.To prevent the apples from falling out during frying, we sew up the hole with regular or silk threads, after moistening them with water. You can also use wooden skewers.

Duck with apples, honey and mustard in the oven

Cooking time: 2 hours. Number of servings: for 8 people. Kitchen appliances and utensils: oven, baking tray or roasting pan, foil. Calorie content: 304 kcal per 100 g of product.

Ingredients

Duck	2.5-3 kg
Apples	3-4 pcs.
Mustard	1 tbsp. l.
Honey	1 tbsp. l.
Salt	4 tsp.
Pepper	1 tsp.

Step by step recipe

Wash the duck well inside and out, trim off excess skin, remove the sebaceous glands that are located on the tail and remove any remaining feathers, trim the tips of the wings.
Season the duck with salt and pepper on top and inside. It is better to do this with your hands so that you rub it well into the meat. Mix 1 tbsp. l. honey and mustard and brush the bird with this sauce.
Cover it and place it in the refrigerator for 4 hours. If possible, leave it there overnight, so it will soak in the marinade even better.
Wash 3-4 sweet and sour hard apples, remove the stem and seed pod, cut into slices and leave half the apple. Stuff the duck tightly with apples and cover the hole with half of it so that the slices do not fall out. Sew the duck with thread or secure the hole in any convenient way.
Wrap the duck loosely in foil or put it in a sleeve. Place in the oven, preheated to 170 degrees, for an hour and a half. Then unwrap it, make sides out of foil so that the fat does not leak out, pour this fat over the duck and place the uncovered bird in the oven for another 30 minutes. Cooking time will also depend on the weight of the bird, so you may need another half hour for it to be fully cooked.

Video recipe

Dear chefs, now watch a short video that describes in great detail the process of preparing and baking duck with apples in a duck pot in the oven.

Appetizing duck with apples and oranges

An excellent recipe for cooking duck in the oven for the first time, which is easy to execute and has a minimum of ingredients:

duck – 1 pc.;
apples (green) – 2 pcs.;
orange – 1 pc.;
honey – 70 ml;
salt, spices, olive oil - to taste.

Creation method:

The cleaned carcass is rubbed with salt, seasonings, oil and left in the cold for 5-6 hours.
Peeled oranges (including the white partitions) and cored apples are cut into cubes.
The bird is stuffed with fruit, after which the hole is sealed with toothpicks or sewn up.
The prepared duck is laid out on a baking sheet, into which half a glass of water is poured.
During baking, which lasts 2 hours, the duck is basted with rendered fat every 15 minutes.
20 minutes before the carcass is ready, pour honey over it.

Recommendations for preparation

Select a young bird carcass. Its weight should not be higher than 2.5 kg. Such meat, when finished, will not be tough, unlike adult ducks.
If you have a frozen carcass, defrost it at room temperature.
Be sure to marinate the meat in the refrigerator overnight. Sometimes I even wrap marinated poultry in foil and leave it for a couple of days.
If you have time, you can bake the duck in foil for the first two hours at a temperature of 150 degrees, then 30-40 minutes open at a temperature of 180-190 degrees. This meat will simply melt in your mouth.
If the duck is very old, you can first boil it in salted water.
Apples must be hard and sweet and sour in taste. These varieties include Granny Smith and Semirenko, which are easy to find in any store.

Serving options

It is better to serve the duck whole, having first removed the threads or toothpicks from it. Place the apples on a separate plate and serve as a side dish.
Lingonberry or cranberry sauce will perfectly highlight the taste of meat.
Cut the bird into portions right at the table and distribute everything to those present.
If you decide to serve it already sliced, then show the baked whole duck carcass to your guests to whet a big appetite for it, and then divide it into parts.
You can decorate the meat with herbs and lemon slices.
You can serve it with any salad, potatoes, rice, buckwheat or legumes as a side dish. By the way, potatoes can be baked together with poultry, about 1 hour.

How to cook “Duck stuffed with apples”

Oil the duck on a gas burner, remove excess entrails (if any), and rinse thoroughly with running water.

Squeeze the juice from half a lemon.

Place the duck in a spacious pan and add salted water so that the entire carcass is immersed in it. Pour lemon juice in there, throw in the bay leaves and a few peppercorns. Place the duck in a cool, dark place for 2-3 hours to marinate properly.

Wash the apples, dry and cut into large slices. Salt them, pepper them, sprinkle with cinnamon.

Cut the remaining half of the lemon into small pieces along with the peel. Mix with apples.

Remove the duck from the marinade and dry. Grease the inside and outside with salted sour cream or yogurt. Fill the belly with the apple-lemon mixture and sew up the belly.

Place the duck on a baking sheet greased with a small amount of vegetable oil and bake in an oven preheated to 180C until cooked (1 hour per 1 kg of weight), periodically basting with the released fat and juice.

Serve the finished duck hot. Just don't forget to take out the threads - the duck stuffed with apples is so good that your guests may gobble them up and not notice!;)

Cooking options

Now you know simple recipes for preparing delicious baked duck. Using the same principle, you can bake any bird, for example a goose, and serve it on the Christmas table. I want to leave you with a few more simple and tasty recipes for cooking duck at home.

Many chefs really want to repeat the cooking process - Peking duck - at home. In China, ducks for this dish are specially fattened for 70 days. When its weight becomes acceptable, it is cut and prepared for baking for the whole day. Not each of us has the patience for this whole process, but our skilled chefs were able to prepare it in a similar way and find a replacement for some actions during its preparation. An interesting fact about its preparation is that the bird carcass is doused with boiling water before marinating. The Chinese believe that in this way it will better absorb the marinade, which will contribute to the appearance of a golden brown crust. And they bake it on a wire rack, under the bottom of which they place a baking sheet with water. Fat will drain into it, and the water will help make the finished dish soft and juicy. In general, try it and you may find this kind of meat to be the best for you, and you will cook it again and again.
If possible, use kitchen appliances and cook duck in a slow cooker according to this very simple and affordable recipe. The multicooker preserves the juiciness of the finished product and all its beneficial properties, because it cooks at lower temperatures than the oven. It is for this reason that our usual dishes turn out tastier, more tender and juicier in it. Be sure to cook the bird in this way, and it won’t take up much of your personal time for the whole process.
And here I will leave for you some interesting recipes on how to marinate a duck. After marinating, you can stew, fry or bake the meat. The main secret to marinating meat is the time you are willing to allocate for marinating. It is better to leave it for a day or at least overnight, then each ingredient in the marinade will permeate the meat, and the taste will be quite piquant.