Duck with apples step by step photo recipe

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

Step by step recipe

1. Wash 3 apples, remove the stem and cut into slices. It is better to take hard apples that taste sweet and sour.

2. Wash a handful of prunes, about 70 g, and cut each into three parts. Add to apples and stir.
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3. 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.

4. 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.

5. 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.

6. 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.

Cooking with the addition of prunes

Duck with prunes, due to the addition of dried fruits, acquires a piquant taste, which adds sophistication to the dish.

For preparation you need:

• duck – 1 pc.;
• apples (green) – 10 pcs.;
• prunes – 1 handful;
• wine – 200 ml;
• honey – 30 ml;
• salt, pepper, ginger root - to taste.

The bird is prepared as follows:

1. The carcass is rubbed on all sides with a mixture of spices and salt.
2. Prunes are boiled in wine, and half of the apples are cut into slices.
3. The prepared duck is stuffed with apples and prunes, pinned with toothpicks so that the filling does not fall out, and then rubbed with honey.
4. After 2-3 hours in the cold, the duck, along with the remaining apples, is placed in a duckling pan and moved to the oven, where the dish is baked for 2.5 hours.
5. During the allotted time, the carcass is turned over several times and poured over with the wine remaining after boiling the dried fruits.

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

Step by step recipe

1. 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.

2. 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.

3. 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.

4. 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.
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5. 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.

Duck in foil

Juicy and very tender poultry meat is obtained by baking duck in foil.

To complete the recipe you will need:

• duck – 1 pc.;
• apples (green) – 10 pcs.;
• lemon – 2 pcs.;
• honey – 40 g;
• mustard – 50 g;
• salt, spices, soy sauce - to taste.

During preparation:

1. Apples cut into cubes
2. The carcass is rubbed with salt and spices and stuffed with apple cubes and one whole lemon.
3. After the hole is sewn up, the duck is laid out on a baking sheet covered with foil.
4. A marinade is prepared from honey, juice of the second lemon and mustard.
5. Around the carcass, which is poured with marinade, apples that were not included during stuffing are placed.
6. Baking is carried out for 3 hours at 140°C.
7. 15 minutes before cooking, the foil is cut so that a golden brown crust forms on the bird.

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.

Ingredients

• duck - whole carcass weighing 1.5 kg
• sour apples - 4-5 pcs.
• ground cinnamon - 0.5 tsp.
• honey - 2 tbsp. l.
• 6% apple cider vinegar - 2 tbsp. l.
• water - 400 ml
• ginger - 2 cm fresh. / 0.5 tsp.
  sushi _
• salt - about 1 tbsp. l.
• ground black pepper - 0.5 tsp.
• hot red pepper - 1 chip.
• garlic - 2 teeth.

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.

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.