The duck stuffed with apples is a truly royal dish. If she stands on a ceremonial table, the hostess can be proud of herself, because not every cook can make her perfectly. Quality and tasty to cook this dish is, in fact, quite difficult.
|Duck carcass –||1 PC.|
|Apples –||1 kg|
|Salt, spices –||taste|
|Garlic –||1 head|
|Vinegar –||3 tbsp. l.|
|Water –||2 glasses|
|Time for preparing: 240 minutes||Calories per 100 grams: 195 Kcal|
Duck is a very fat bird with a specific flavor, but if you marinate it in vinegar or wine, you can neutralize the smell and reduce calorie content..
Plucked and gutted carcass of the bird is placed in a large cauldron, filled with a solution of water and vinegar (one cup and three tablespoons, respectively).
Apples cut into quarters, cut the core. Peel off is not necessary. Remove the bird from the marinade, rub it abundantly with salt and spices, inside too. We lay out a piece of apples on the bottom of a cast-iron brazier.
Some more with garlic lay in the carcass. We sew a hole with threads so that the stuffing does not fall out. Immersed in the brazier, separated from the walls of the dish with apples. Leave the remaining fruits on top..
We fill in with one glass of water and we place to be baked in an electric oven for three hours. The first half of the time – under the lid, the second – without a lid. Do not be afraid that the dish will be overdried, apples will not allow this.
Readiness check by poking a toothpick as deep as possible. If transparent juice flows out of the hole, it is ready; if ichor, we are still preparing.
Remove the dish, immediately cut the thread. We shift to a pre-prepared dish. Apples put next. Those fruits that lay on the bottom, do not use food. They have accumulated a huge amount of fat and do not differ the best taste..
Baked duck with apples and oranges
Very dense and quite delicious duck meat worthy of being central to the ceremonial table. And by adding fruit to it, you can add a savory and original taste to it..
- Duck carcass – 2 kg;
- Apples – 1 kg;
- Oranges – 4 pcs .;
- Garlic – 1 head;
- Olive oil – 100 ml;
- Salt, spices – to taste;
- Lemon – 0.5 pieces.
The washed and dried bird is plentifully rubbed with salt and spices, letting it soak for half an hour so that the spices soak into the pores. In a small bowl mix olive oil, chopped garlic and spice residues..
Wash all the fruit. Take one orange and cut into quarters. From one part squeeze the juice into the future marinade. We pour the liquid inside and outside the bird, put it in a bag and marinate for another half hour.
Cut off the peel and remove the core from the apples. Grind the bird’s giblets with a fillet knife, add apples, sprinkle all with lemon juice so that the fruit does not turn black, and you can stuff the duck.
Tightly stuffed the filling, sew the hole and leave to marinate for another three hours.
The baking tray is carpeted in several layers with foil, and we cut an orange into slices or large rings. Wrap the bird in foil and lay on a baking sheet. Immersed in a heated electric for 3 hours. At the end, unfold the foil and give the surface to brown.
Cooking duck with rice and fruit
- Steamed rice – 2 glasses;
- Apples – 0.5 kg;
- Domestic duck – 2 kg;
- Salt, spices – to taste;
- Carrots – 2 pcs .;
- Garlic – 5 cloves;
- Water – 1 cup.
We clean and rub carrots, half of the total mass is mixed with spices, herbs, garlic and salt. Wash the carcass and wipe with paper kitchen towels. If there are hairs or feathers, pull them out with tweezers. We coat the bird with carrot marinade inside and out. Reserve for half an hour.
Wash rice several times. Boil until half ready. Drop on a sieve and let cool..
Apples peeled, chop slices. Mix rice, fruit and leftover carrots. Stuff the bird with this mixture and sew up the hole or fasten its edges with toothpicks.
Immerse in cooking in a heated oven for two hours, pouring a glass of water into the brazier. Periodically we water the duck with the gathered juice, so it will get an appetizing color..
Duck with apples and prunes, baked in the sleeve
A bird cooked with fruits such as prunes and apples is completely saturated with these fragrant ingredients and will have a spicy, sweetish taste. And by plugging it in the roasting sleeve, you will make the dish even richer..
- Duck – 2.5 kg;
- Prunes – 50 g;
- Apples – 0.5 kg;
- Lemon juice – 2 tbsp. l .;
- Honey – 3 tbsp. l;
- Soy sauce – 3 tbsp. l .;
- Salt – to taste.
In a small bowl, mix natural liquid honey, soy sauce, lemon juice and vegetable oil..
Rinse the bird thoroughly, let it dry. Rub abundantly with salt and spicy additives from all sides..
In apples, cut the core. Soak dried prunes soak in slightly heated water. After softening, remove the bone and chop the fruit into strips..
Scoop the bird in the filling and sew up the hole. Spread the honey-soy marinade well on all sides. Heat electric ovens up to 190 ° С.
Cut two baking sleeves to the desired size, put one into the other and tie them tight on one side. Immerse the duck in it, fix the second hole. Send prepare for two hours. An hour later, cut the package so that the bird clutches.
How to cook a duck with vegetables and apples
A bird cooked in an oven filled with apples of sweet and sour varieties and fresh vegetables requires strict adherence to the rules of cooking..
- Duck – 1 pc .;
- Apples – 0.5 kg;
- Cabbage – 300 g;
- Dried mushrooms – 200 g;
- Onions – 1 head;
- Carrots – 1 pc .;
- Salt – to taste;
- Vegetable oil – 100 ml;
- Thyme – 1 tsp;
- Nutmeg – 1 tsp;
- Liquid honey – 2 tbsp. l .;
- Soy sauce – 150 ml;
- Water – 1 st.
In a small bowl mix the nutmeg, natural honey, thyme and soy sauce. Wash the bird, dry it and rub it abundantly.
Vegetables clean. Onions and carrots cut into slices, cabbage chop sticks. We type vegetable oil into a skillet and fry the prepared vegetables until half cooked..
Apples clean, cut out the core, cut into cubes. Remove stewed vegetables from heat. Give cool and mix with apples and dried mushrooms. With this mass we firmly stuff the bird, sew up a hole or pinch it with toothpicks..
Liberally rub with soy-honey marinade. Give soak for two hours. Activate the electric oven. Immerse the bird in the brazier, pour in water and cook for two hours, periodically pouring its own juice. Do not overdo it in the oven, otherwise it will turn out dry..
- If only sweet apples were found for duck stuffing, pour them with lemon juice to add sourness;
- During roasting of a bird in a sleeve, the heated fat can be drained into a sterilized glass container and kept in the door of the refrigerator. On it you can fry potatoes. It is also considered an excellent cure for colds;
- Leftover meat can be applied to a salad or pizza;
- Before cooking, be sure to cut off the rump of the bird, it contains many glands, and it is he who is the source of a not very pleasant smell;
- If your task is to get the most tender, easy-moving meat from the bone, boil duck beforehand. Then the time for baking is significantly reduced and the broth can be used as a watering;
- For marinade apply red dry wine. Do not worry that the dish can not be given to children or guests behind the wheel. Under the influence of high temperature, all alcohols evaporate;
- When buying a bird, pay attention to its weight: the young one weighs no more than 2.5 kilograms;
- Duck is baked on a baking sheet, wire rack, in a duck, sleeve, or foil..
Bon appetit and easy cooking!