Duck with apple slices in the oven. Christmas duck with apples and oranges in the oven

There are some holidays in our culture, in the culture of other countries, that are unthinkable without a tasty and elegant duck on the festive table. For those who don’t want to wait for special holidays, you can safely prepare delicious duck any day, turning an ordinary dinner into a real holiday.
There are an endless number of cooking methods, ingredients for stuffing and basting duck. The most proven and affordable option in our area remains duck with aromatic apples from grandma’s garden. I offer a recipe for baked juicy duck with apples in the oven, which I added with some tricks based on many years of cooking experience.

Ingredients

Domestic or store-bought duck – 2 kg;
Sweet apples – 4-5 pcs.;
Cream – 100 ml;
Linden honey – 1 tbsp;
Soy sauce – 3 tbsp;
Salt;
Pepper.

Preparation

The whole secret of a tasty, juicy and tender duck lies not in the filling, not in the coating of the carcass, but in its proper preparation.
First, you need to pour boiling water over the duck from all sides. Allow to dry completely, repeat the procedure with boiling water. Allow to dry completely again.

After this, the duck's body is thoroughly rubbed with salt and pepper. Leave the carcass to soak for 30 minutes.

Next, you need to use a fork or toothpick to pierce the duck in places where fat accumulates.

At this time, cut the apples with skin into slices.

Prepare a mixture of honey and soy sauce.

We push the apples into the duck.

Cover the baking sheet with foil, pour cream into the duck with the apples, prick the hole with the remaining skin using toothpicks or sew it up with thread, place it on a raised surface (you can use potatoes as a pad).

This way the cream will not leak out of the duck right away and it will turn out juicy. Place in the oven for 1.5 hours, setting the temperature to 180 degrees. After 30 minutes, brush the duck with a mixture of honey and soy sauce.

After another 30 minutes, turn the duck over and brush the other side with sauce. Lubricate it a third time before it’s ready. Many people are interested in how long it takes to bake a duck; as a rule, a duck is baked for as long as it weighs; our 2 kg duck takes 2 hours to bake. To check the readiness of the baked duck with apples, you need to pierce the duck carcass with a skewer; if a clear liquid comes out, then the duck is ready.

It is a rare bird that “survives” until the middle of the feast. Especially if it's baked duck. The lacquered crust instantly distracts you from mayonnaise salads and sandwiches with caviar, and the incredibly appetizing aroma tempts you to try a piece (or better yet, two) of juicy and tender duck. Baked duck with apples in the oven is especially good. Step by step recipe with a photo describes exactly this, the most popular, method of preparation. Sour apples and a slightly spicy marinade gently complement the taste of duck meat, making it more interesting and rich. This dish definitely deserves your culinary attention!

Ingredients

duck (carcass weighing 1.5-2.5 kg, not old) 1 piece
apples of any sour variety 3-4 pcs.
fresh garlic 3-4 cloves
honey (natural or artificial) 1-1.5 tbsp. l.
mustard ready 2-2.5 tbsp. l.
rosemary (dried or fresh) 3/4 tsp.
freshly ground black pepper 1/2 tsp.
lemon juice 3 tbsp. l.
vegetable oil 3 tbsp. l.
table salt 1-1.5 tsp.

Seal

Prepare the carcass for baking. I don’t recommend choosing poultry for cooking in the oven. large size. If you do not use foil, a bag or a heat-resistant sleeve, then most likely the duck will turn out raw inside. It is better to cut up a large carcass and cook it in parts. The optimal weight of the main ingredient is 1.5-2.5 kg. I had a miniature, but domestic, environmentally friendly duck. It took me about 2 hours to prepare it. If the duck is not gutted, be sure to remove the insides and rinse the inside of the carcass thoroughly. Long neck Doesn't look very appetizing, so shorten it if necessary. Trim the extreme phalanges of the wings. Or tuck them under the back so they don't char when baking. You can also wrap the tips of the wings and legs with foil.

Do not throw away the giblets; place them along with the apples inside the duck before cooking in the oven.

Carefully cut off the rump. Use a knife to find the junction of the vertebrae and separate the “butt” from the carcass. The back of the duck has aromatic glands that can spoil the dish.
Remove feather stumps using tweezers. You won't be able to singe them; they are too hard. Pat the prepared duck dry with a paper towel inside and out. Rub with salt.
Prepare the marinade. I mixed hot, sweet, sour and spicy. Combined with tender duck meat, it turned out quite piquant, fresh and aromatic. If you wish, you can use another proven sauce or choose from those offered. To cover the duck on top golden brown crust, I used honey. He also gave light dish sweetness. There will be no pronounced honey taste; it will be smoothed out by mustard and lemon juice. If honey has crystallized due to prolonged or improper storage, melt it in a water bath. By the way, you can use both natural and artificial products.
Honey can be replaced with cane sugar.
Squeeze the juice out of the lemon. Pour into honey. To enhance the lemon smell and taste, add a teaspoon of finely grated zest. First, wash the lemon well and pour boiling water over it. Rub only the top yellow layer, do not touch the white one, it is bitter.
Add mustard.
Add the rest of the spices - rosemary, pepper and chopped garlic. Pour in vegetable oil. Stir until the honey, mustard, oil and juice form a smooth emulsion. Brush the duck on all sides. If you plan to bake it in a few hours, put it in the refrigerator. There it can marinate for up to 2-3 days. The optimal marinating time is 12 hours. No time to wait? Hold the bird at room temperature for 40 minutes, fill with apples and place in the oven to cook.
Do not rush to throw away the marinade remaining at the bottom of the dish after marinating. Use it to coat the surface of the duck while roasting. This will make the crust even more glossy, golden brown and crispy.
Slice the apples. Any sour varieties go well with duck. It is advisable to choose apples with firm flesh. They will retain their shape during heat treatment. If you want apple slices to be mixed with duck fat into a savory puree, choose a milder variety and peel the pieces of fruit. Cut into 6-8 pieces (depending on their size). Be sure to remove the core.
Stuff the duck with apples, as in the photo. Sew up the hole in the carcass with kitchen thread or secure with toothpicks. If desired, bring the legs together and tie them.
Place a layer of apples on the bottom of an ovenproof dish. Place the stuffed duck on top, breast side up. Place the remaining slices next to the bird; they will absorb the aromatic juice that will be released during baking.
Place the dish in the preheated oven. Temperature - 200 degrees. Approximate time - 2-2.5 hours. If the surface begins to burn, but the inside of the duck is raw, cover the pan with heat-resistant foil. During cooking, remove the duck several times, brush it with the remaining marinade and pour the rendered fat over it. In general, fat deposits in this breed of bird are concentrated under the skin. To help them melt, make several slanting, shallow cuts across the breast. By the way, do not throw away the fat remaining after baking. You can fry or stew potatoes on it, season side dishes with it, add it to stews and other dishes. It is better to store it in a hermetically sealed container in the refrigerator.
To guarantee a juicy duck with apples, place it in a bag or sleeve. Half an hour before cooking, remove the heat-resistant film so that the skin is baked to a crisp.
This is how golden-brown the duck with apples turns out after a long roasting. The meat is juicy, soft and moderately fatty. The crust is shiny, crispy and spicy.

A few more step-by-step recipes for marinades for rosy duck

Orange. You will need: 1 thin-skinned orange, 40 ml olive or other vegetable oil, 4 cloves of fresh garlic, a large pinch each of paprika, marjoram, basil, ground pepper and 1 tsp. table salt (with a small slide). Place all dry spices into a small bowl. Pour in the oil. Pass the garlic through a press or grate it on a fine grater. Pour boiling water over the orange. Remove the zest from half the fruit and add to the marinating mixture. Then cut it into 2 parts and squeeze out the juice. You can add salt to the rest of the ingredients or rub the carcass with it. To enhance the citrus accent, take 1 more orange, peel it and remove membranes. Cut into small pieces and use in combination with apples to stuff duck. Marinate the duck for 3-4 hours in the refrigerator. Can be refrigerated overnight or for a day.
Ginger-soy. The duck turns out moderately spicy, rosy on the outside and soft on the inside. Prepare a mixture of 30 ml lemon juice, 50 ml soy sauce, 1 tbsp. l. sugar, 1 tbsp. l. vegetable oil, 1 tsp. ground ginger. Use additional spices and salt to taste. Dried ginger can be replaced with fresh. You will need a small piece of root - 2-3 cm. Peel it and finely grate it. Mix with sugar, fresh lemon juice, soy sauce and oil. Stir until the sugar grains dissolve. Brush the prepared duck carcass. Recommended marinating time is from 2-3 hours to 1-2 days in a cool place.
Nutmeg-cinnamon. Mix a pinch of cinnamon and chopped nutmeg, 3 tbsp. l. balsamic, wine or apple cider vinegar, a tablespoon of honey and a little black pepper. Stir thoroughly. Lubricate the main ingredient. Pour the rest over the apples with which you will stuff the duck. And then put it in the oven.

What else can you put in a duck along with apples?

Sauerkraut without additives or with cranberries;
Buckwheat or rice groats boiled until half cooked;
Dried fruits - raisins, dried apricots, prunes or assorted;
Walnuts;
Small potatoes or large tubers, cut into neat slices;
Fragrant forest mushrooms, etc.

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Duck with apples - traditional Christmas and New Year's dish, satisfying and very healthy. Her presence on the festive table means peace, prosperity and family well-being.

website I have prepared several secrets with which the duck is guaranteed to turn out tasty and appetizing.

Secret 1: Proper defrosting

To prepare a classic duck with apples, a bird weighing 2–2.3 kilograms is best suited - it has a lot of meat and is not too fatty. It is optimal if you managed to buy a chilled carcass - there will be no problems with it. But frozen duck is also perfect, the main thing is to defrost it correctly.

To do this, move it from the freezer to the refrigerator for several hours, and then continue defrosting at room temperature until completely thawed. Better not use for defrosting cold water or microwave, otherwise the meat will lose its taste and become dry and tough.

Secret 2: Proper processing

As a rule, ducks are sold in supermarkets and markets already completely plucked. But upon closer inspection, you can see remaining hairs and feather stumps that need to be removed. To do this, you need to hold the bird over the burner and then pluck out the stumps with any suitable tweezers.

If you bought a duck with giblets, be sure to remove them. Also cut out the coccygeal glands from the tail (duck tail), which give the dish an unpleasant specific taste. Before baking, cut off the outer phalanges of the wings and turn them from the breast to the back - this way the edges of the wings will not burn, and the bird itself will look neat and aesthetically pleasing.

Secret 3: The right spices

Duck meat has a rather specific taste. To compensate for this small drawback, marinate the carcass or rub it with spices. Wine is an excellent choice for marinades, apple cider vinegar, lemon, pomegranate or orange juice.

Spices that go best with duck meat include ginger, cinnamon, cardamom, star anise, oregano and all types of pepper. Mix a small amount of spices in a mortar, grind together with salt and let sit for a while so that the flavors and aromas combine. And only after that, evenly rub the resulting mixture onto the duck inside and out.

Secret 4: Perfect filling

Late domestic varieties of apples are best suited for stuffing the Christmas duck - they are quite hard and keep well until New Year's holidays. Important nuance: choose apples with noticeable sourness - they will not only give the meat a special taste and aroma, but also, thanks to the acid they contain, will help break down subcutaneous fat.

To prevent the apples from darkening, sprinkle them with lemon juice, and to give them an original taste and a special Christmas aroma, sprinkle with salt and cinnamon.

Secret 5: Masterly stuffing

Do not stuff the bird to the brim with stuffing so that the duck skin does not burst during the stuffing process. After stuffing is complete, sew the carcass up with coarse thread using stitches over the edge or pin the skin with toothpicks - it’s faster and easier.

You can use more than just apples to stuff the Christmas duck. You can add raisins, pears, dried apricots, tangerine slices or cinnamon to them.

Secret 6: And be patient

A duck weighing 2.5 kilograms should be cooked for approximately 2.5–3 hours. In this case, every half hour you need to open the oven and pour the released juice and fat over the bird. But in any case, you need to periodically check the readiness of the duck so that it does not become too dry. This is very simple to do: pierce the carcass with a knife in the thickest place - if the juice that comes out is clear, then the duck is ready.

If you want your Christmas duck to not be too fatty, when baking, place it on a “bed” of apples or rice - they will absorb most of the rendered fat. Naturally, you shouldn’t use a “pillow” as a side dish.

Every woman has a “crown” dish for her holiday table, which she always prepares for guests in order to surprise them with her culinary masterpiece. Whole cooked game always evokes admiration - it is tasty, beautiful and appetizing.

But not every housewife will take on the task of cooking whole game. It is mistakenly believed that duck meat in the oven turns out tough and has a specific smell. Any qualified cook or chef will tell you that this is not true. If you cook duck with apples baked in the oven, using some tips and recommendations, the meat will turn out tender, soft and aromatic. An original roasting of duck with apples will not only make this dish a favorite, but will also turn you into a real professional chef who can do anything.

Beneficial substances of duck meat and contraindications for consumption

Every person should have animal protein in their daily menu. After all, it contains many useful and vital necessary substances for our body.

Useful properties of duck meat baked with apples:

This dish belongs to balanced diet . It has almost everything useful substances and microelements. Meat contains a lot of protein, B vitamins, zinc and selenium compounds.
Baked apples are rich in natural fiber, which helps digest food and remove toxins from the body. These fruits contain a lot of potassium, which is necessary for the good functioning of the heart.
There is much less cholesterol in oven-baked duck meat than in boiled pork.. But it is high in Omega-3 fatty acids, just like fish and other seafood. They are necessary for normal heart function and vascular elasticity.
Availability of vitamin A makes this dish useful for people whose eyesight quickly deteriorates with age or as a result of some chronic disease.

Contraindications include the following:

Fatty duck meat is not used in dietary nutrition. If you control your weight, then do not get carried away with eating such fatty foods. You can afford it only on holidays, and in small quantities.
Refractory fats of this type of meat are difficult to digest. Duck baked in the oven should not be eaten by people with high sugar and atherosclerosis.
Duck fat, like any other fat, is harmful to the digestion process. Eat duck baked with apples with caution if you have any illnesses digestive tract. In case of acute gastrointestinal diseases, this dish is contraindicated.

Interesting: It’s not for nothing that duck is cooked with fruit. Fiber, entering the intestines, absorbs fat and toxins and perfectly removes them from the body.

Tip: You can also serve a salad of any vegetables or herbs with the duck baked in the oven. This will help neutralize negative impact fat on the digestive process.

There are rumors that when men cook duck with apples in the oven, it turns out tastier. But these are just rumors. If you follow just a few tips, the dish will turn out delicious for any woman or man. How to cook duck properly? Be sure to follow these recommendations:

1. Marinating poultry carcass. Many women do not know how to marinate duck correctly. They often get away with simply rubbing it with salt, but this won't add much flavor. Without the marinating process, the finished duck baked with apples will not have a hint of piquancy:

wash the duck, pat dry paper napkin;
rub with a mixture of lemon juice, salt and ground pepper;
leave it like this for 30-40 minutes.

Tip: If you want to give the prepared dish a spicy oriental taste, you can make a duck marinade not from lemon and salt, but from soy sauce mixed with half a teaspoon of sugar.

2. Steam the game before baking. This is necessary so that the duck meat with apples is not tough, but tender and juicy. After you have marinated the game, you need to steam it using a simple device:

take a tall and narrow glass jar;
pour 2/3 of water into it and, as it were, place the duck on the jar, putting the cut on the vessel;
place the duck with the jar in a large saucepan or cauldron and pour in water so that it slightly covers the legs;
when the water in the pan boils, set it aside for 30-40 minutes;
After the time has passed, let the water cool slightly and remove the duck from the jar.

3. For this dish, choose juicy and sweet apples. During baking, they will give their juice to the meat, and make it aromatic and tasty.

4. Sew up the duck’s belly with apples using a regular needle and thread. This is necessary so that the filling does not fall out during frying.

5. Wrap the whole duck in foil before placing it in the oven.. This will prevent fat from splattering and the meat will retain its juiciness.

6. How long to bake a duck? Fry game at 200°. 30-40 minutes before the end of frying, reduce the oven temperature to 180°, and 20 minutes later, remove the foil. The crust will be golden brown and crispy. In total, the game takes 2-2.5 hours to cook.

Important: Duck meat is fatty, so it goes well with sweet and sour fruits: apples, oranges, prunes. These ingredients can be used separately or made into a combination of 2 or 3 fruits at once.

How to cook duck with apples in the oven

The recipe for cooking duck can be anything, but if you do not follow some tips, then even experience and culinary intuition will not help you prepare tender and tasty meat. How to bake a duck so that the meat is excellent? Here are some important recommendations:

The meat will be soft even domestic duck , if you do not boil the whole carcass before frying, as many housewives advise, but steam it as described above. The meat will not lose its juiciness and will have a unique taste.
If there are no sweet and sour fruits, and the duck recipe calls for this filling, then you can sprinkle the sweet fruit with lemon juice.
Choose game weighing no more than 2.5 kg. This is a guarantee that the bird is young and cooked well.
If there are “stumps” on the duck’s skin, then the carcass will have to be additionally scorched on gas. Also cut out the rump (the tail with a small piece of the hip part), which usually gives off an unpleasant smell.
If you have a choice, then buy an Indian duck. This bird has more meat and less fat.
Frozen game must be thawed before cooking.
If according to the recipe the duck is cooked without foil and sleeves, then water the carcass with the released juice throughout the entire cooking process, every 15 minutes.

Tip: Before cooking the duck in the oven, pour melted butter over the carcass.

Step-by-step recipe for whole duck in the oven

Few housewives know that you can bake a duck in the oven and prepare a side dish at the same time. The result will be incredibly tasty and the dish nutritious. This food is enough for big family or a group of friends. A step-by-step recipe for cooking duck in the oven with apples and potatoes, which can be served at any holiday table.

Products for cooking:

2 kg game carcass;
potatoes - 1 kg;
apples - 4-5 pieces;
butter- 20 grams;
juice of one lemon;
salt and pepper mixture - to taste;
spicy herbs.

Cooking steps:

Rinse the carcass and cut off the rump and all excess fat. Steam it until soft.
Rub the carcass with spices and a mixture of lemon juice, salt and pepper. Drizzle with melted butter.
Wash the apples, cut them into slices and stuff them into the duck, as in the photo - tightly, but so that the belly can be easily sewn up.
Place the carcass on a baking sheet or other baking dish, belly side up.
Bake at 200° for 40 minutes. Then reduce the gas to 180° and fry the game for 30 minutes.
Now peel the potatoes, cut into slices or large cubes and place in the fat next to the carcass.
After 20 minutes, stir the potatoes. Season with salt and pepper.
After another 20 minutes, when the potatoes are ready, turn off the gas.
Remove the duck from the oven onto a platter and place it around the edges. fried potatoes. Sprinkle it with finely chopped herbs and serve.

Tip: Before turning off the gas, check to see if the duck is cooked. Pierce the meat in the shank area. If the juice flows, it means the meat is ready. If the juice is bloody, then continue cooking for 10-15 minutes. But first, take the potatoes out onto a plate so they don't burn.

Recipe for duck with apples baked in the oven in the sleeve

Every housewife likes to cook duck in her sleeve. This process takes little time, and there is no need to wash the oven of grease after cooking. According to this recipe for cooking duck, you need to buy a special plastic sleeve and the necessary products in advance.

Ingredients:

game carcass - 2 kg;
apples - 5 pieces;
garlic - 3 cloves;
butter - 20 grams;
lemon juice, salt and pepper mixture - to taste.

Cooking steps:

Prepare the game: wash, steam and rub with garlic and a mixture of lemon juice and seasonings.
Stuff the game with washed and chopped fruit and sew up the belly.
Drizzle the game with melted butter.
Place the duck in the sleeve and place on a baking sheet.
Turn on the oven at 200° and bake the carcass for 1.5 hours.
Then open the sleeve and bake for another 25 minutes to brown the crust.
Place the oven-roasted duck on a platter and serve.

Tip: Instead of sewing up the abdomen with a needle and thread, you can use toothpicks to secure the incision. Before serving, don't forget to remove the toothpicks.

Recipe for duck with apples and oranges in the oven

A hearty delicacy - duck with apples in the oven will turn out even tastier and piquant if you add oranges to the filling. Your guests will definitely appreciate this culinary masterpiece. Duck meat according to this recipe will melt in your mouth, leaving a unique aftertaste.

Ingredients:

game carcass - 2 kg;
apples - 3 pieces;
orange - 3 pieces;
butter - 20 grams;
garlic - 1 clove;

Cooking steps:

To prepare duck with oranges, wash the carcass, steam it and cut off the rump.
Rub the game with spices, garlic and a mixture of lemon and orange juice. Drizzle with melted butter.
Wrap the game in a bag and leave it there for half an hour.
Wash the apples and 1 orange, peel and cut into slices. Stuff the belly of the duck with them. Sew up the cut or secure it with toothpicks.
Line a baking tray with foil and place the duck on it. Cut the orange into rings and place on the duck. Wrap the foil and place the sheet in the oven for 2 hours at 200°.
1 hour after the start of baking, open the foil and pour the juices over the duck. Then water every 15-20 minutes.
When the duck is ready, place it on a plate without foil. Slice the orange and garnish the serving.

Tip: For roasting duck according to any recipe, choose a sheet or other form with high sides, since such game is a fatty product. Fat should not leak out from the edges, burn on the oven elements or emit an unpleasant aroma. This smell will definitely be absorbed into the meat. Don't forget about it!

Duck with apples and prunes in the oven

Do you want to surprise your guests? Cook duck with prunes and apples. The pleasant aroma will delight you, and the tender meat will appeal to both adults and children.

Ingredients:

game carcass - 2 kg;
butter - 20 grams;
apples - 3-4 pieces;
pitted prunes - 100 grams;
lemon juice, salt, pepper mixture - to taste.

How to cook:

Prepare the duck for this recipe: wash, steam, rub with spices and melted butter.
Wash the apples and cut them. Cut the prunes into strips.
Place the fruit in the belly and sew it up.
The duck will turn out delicious if you bake it in foil. Cook for 2-2.5 hours at 180°-200°.
15 minutes before the end of the process, remove the foil.
Remove the game from the oven, place it on a plate and garnish with steamed dried fruits - prunes, raisins and baked apples.

Note: This duck will perfectly decorate any festive table!

Delicious duck with apples in foil

Women began cooking duck in foil back in the 90s. Game meat is tender and flavorful. But in order for the result to be excellent, you must follow a special recipe for cooking duck.

Ingredients:

game carcass - 2 kg;
seasonings, salt, lemon juice;
mayonnaise - 1 tablespoon;
apples - 4-5 pieces.

How to cook:

Prepare the game: wash, trim off excess fat, steam, rub with spices and mayonnaise outside and inside. Set aside to marinate for 1 hour. The mayonnaise will soak the meat and it will melt in your mouth.
Prepare the apples (wash and cut into slices). Stuff the belly of the duck with them. Sew it up.
Wrap the carcass in foil, place on a sheet and place in the oven at 200° for 1.5 hours.
Baste the game with fat, and half an hour before the end of the frying process, open the foil. The crust will brown and become crispy and appetizing.

Tip: If your oven has a “Grill” function, you can use it to brown the crust.

How to bake duck with apples and honey

Honey sauce will add an unusual sweetish flavor to the meat. Look at the photo to see what cooked duck looks like according to this recipe. Game with honey sauce always a hit on any holiday table.

Ingredients:

poultry carcass - 2 kg;
liquid honey - 2 tablespoons;
cognac - 40 grams;
lemon juice, pepper mixture, salt - to taste;
apples - 5 pieces.

How to cook:

Wash the bird, steam it, rub it with lemon juice, salt and spices.
Stuff the game with apples, sew it up and place it on a baking sheet to bake at 200°.
Half an hour before cooking, reduce the gas to 180°.
Mix honey and cognac and pour this mixture over the game.
Every 10 minutes, baste the duck with the sauce and fat that flows onto the baking sheet.
Before serving, place the duck on a dish and pour the resulting sauce into a gravy boat. This liquid is poured over cut meat to give it a unique taste.

Baked duck with honey and apples, oranges, prunes or other fillings will definitely be the signature dish of any holiday. All guests will love the unique taste of food with a spicy aroma, and everyone will ask you for the recipe for this unique dish.

Poultry is present in the human diet almost every day, but usually in the form of chicken. After all, it has long been the case that a duck or goose was prepared for a festive table, at which all relatives and close friends gathered. Duck with apples in the oven is a very tasty second course, which proper preparation It turns out aromatic, satisfying and not too greasy, despite the large layer of subcutaneous fat.

Duck with apples in the sleeve is obtained with excellent taste without much effort if you use the following products:

duck – 1.5 kg;
apples (green) – 2 pcs.;
lemon – 1 pc.;
soy sauce – 65 ml;
balsamic vinegar – 5 ml;
honey – 15 ml;
oil (olive) – 15 ml;

To make the duck appetizing and less fatty:

A marinade is prepared from lemon juice, soy sauce, liquid honey, olive oil, grated ginger root and vinegar.
The washed and dried carcass is rubbed with salt and spices, after which it is filled with marinade and placed in the cold.
After 12 hours, the carcass is stuffed with apple slices and placed in a baking bag.
Bake at 180°C for about one and a half hours.
20 minutes before cooking, the sleeve is cut to give the dish a bronze tint.

Choose a young duck, it is meaty and not very fatty.

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:

The carcass is rubbed on all sides with a mixture of spices and salt.
Prunes are boiled in wine, and half of the apples are cut into slices.
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.
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.
During the allotted time, the carcass is turned over several times and poured over with the wine remaining after boiling the dried fruits.

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.

Poultry stuffed with buckwheat and apples

Cooked duck with buckwheat and apples without any special tricks will allow you to surprise your loved ones with an appetizing dish using the following ingredients:

duck – 1 pc.;
apples (green) – 10 pcs.;
buckwheat – 250 g;
butter (drain) – 25 g;
salt, spices - to taste.

To feed your household a delicious dinner:

Buckwheat is poured with boiling water and kept for 3 hours.
Coreless apples are divided into several parts.
The carcass is rubbed with a mixture of spices, salt and soft butter, and then left in the refrigerator for 2 hours.
The bird is alternately stuffed with cereal and apples, after which the hole is sewn up.
The dish is baked in a duck pot at 180°C for about 2 hours, during which the bird is periodically basted with fat.

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:

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

Christmas duck with apples

In the old days, the Slavs baked duck for Christmas in the oven.

However, the development of technology has made it possible to facilitate the process, which requires:

duck – 1 pc.;
apples (green) – 3 pcs.;
lemon – ½ piece;
cinnamon – 5 g;

To prepare a duck for a festive table, you should follow these steps:

The carcass is rubbed inside and out with a mixture of salt and spices.
In a deep bowl, mix apple slices, lemon slices, salt, spices and cinnamon.
The bird is stuffed with the prepared mixture, after which it is placed in the duckling box.
Baking is carried out for 90 minutes at 180°C.

Hearty dish with potatoes

An appetizing dish that dates back to tsarist times, when after a hunt game was prepared with a hearty side dish.

To prepare a “master’s meal” you need:

duck – 1.5-2 kg;
apple – 150 g;
potatoes – 1.5 kg;
garlic – 1 head;
mayonnaise – 100 g;
salt, spices, mayonnaise - to taste.

The creation process consists of the following steps:

A sauce of uniform consistency is prepared from chopped garlic, mayonnaise, salt and spices in a small bowl.
The carcass is thoroughly coated with sauce and left for 30 minutes.
Potatoes and apples are cut into cubes.
Fruit cubes are used to stuff the poultry, and vegetable cubes are placed on a baking sheet.
The sewn carcass is laid out in the center on the potatoes, after which the baking sheet is covered with foil.
The dish is prepared for about one and a half hours at 200°C.
20 minutes before the end of the allotted time, the foil is removed.

Duck with apples and honey

To make a tender and juicy dish from duck, it is not necessary to use many components, just take the following:

duck – 2 kg;
sweet and sour apples – 500 g;
honey – 80 ml;
garlic – 3 cloves;
oil (sugared) – 60 ml;
salt, spices, mayonnaise - to taste.

When preparing:

In a separate bowl, mix melted honey, butter, chopped garlic, salt and spices well.
The prepared carcass is rubbed with marinade and set aside for 1 hour.
Apples are cut into small slices.
The duck is stuffed with some apples and placed in a duckling pan.
The remaining fruit cubes are placed around the bird.
The duck is baked at 180°C for about 2 hours, during which the meat is systematically poured with its own juice.

How to deliciously bake duck with apples and cinnamon?

Thanks to the wonderful combination of lemon and cinnamon, duck with apples turns out even tastier and more aromatic.

To complete the recipe you need to purchase the following ingredients:

duck – 2 kg;
apples – 600-700 g;
lemon – 1 pc.;
mayonnaise – 50 ml;
bay leaf– 3 pcs.;
cinnamon – 5 g;
salt, spices, apple cider vinegar - to taste.

The preparation is as follows:

The bird carcass is poured with a marinade made from a mixture of salt, spices, vinegar, bay leaves, diluted with water, and left for 2 hours.
Apples are cut into slices, each of which is sprinkled with cinnamon.
The lemon is divided in half: the juice is squeezed out of one part, and the other is peeled and cut into thin slices.
The carcass is rubbed with salt and mayonnaise, and then stuffed with apples and lemon.
After sealing the hole with toothpicks, the carcass is laid out in a duckling pan and sprinkled with lemon juice.
The dish is baked for 1.5 hours at a temperature of 180-190°C.

In apple-lingonberry sauce

To enjoy juicy poultry cape with a spicy sauce, you need:

duck – 2 kg;
apples – 200 g;
lemon – ½ piece;
apple juice – 100 ml;
lingonberries – 1 handful;
cinnamon – 5 g;
honey – 10 ml;
sugar – 10 g;
salt, spices (barberry, rosemary, pepper) - to taste.

To prepare a dish, you must follow the following sequence of actions:

The carcass is rubbed with juice from half a lemon, spices and placed in the refrigerator for 6 hours.
Apples are cut into slices, sprinkled with rosemary and used to stuff the bird.
The sewn-up carcass is wrapped in foil and sent for baking in an oven preheated to 180°C.
After an hour, the foil is cut, and the duck continues to bake for another 35 minutes.
While the duck is baking, the sauce is prepared in a saucepan: the juice is evaporated to half the volume, to which lingonberries, honey, sugar, cinnamon, pepper and salt are added.
The contents of the saucepan turn into a homogeneous mass, which is boiled for 7 minutes and then filtered.
The finished duck is served to the table along with the sauce.

Juicy duck stuffed with apples and rice

One more thing meat dish, combining the taste of duck, sweet and sour apples and steamed rice.

You can prepare a spectacular culinary masterpiece from the following ingredients:

duck – 2 kg;
rice – 200 g;
apples – 1 kg;
honey – 40 ml;
garlic – 4 cloves;
butter (drain) – 40 g;
salt, spices, bay leaf - to taste.

The duck is prepared in this way:

The marinade is prepared from liquid honey, spices, salt, and garlic pressed through a press.
The carcass is rubbed with marinade and left for 6 hours.
Half the apples are cut into cubes, which are mixed with boiled rice, softened butter and a spoonful of the reserved marinade.
The original recipe, for the execution of which you will need to purchase the following food set:
- duck – 2.5 kg;
- apples – 600-700 g;
- sauerkraut – 1 kg;
- dried mushrooms – 50 g;
- onions – 3 pcs.;
- honey – 20 ml;
- salt, spices, soy sauce, nutmeg- to taste.
To taste a dish with extraordinary taste:
1. A marinade is prepared from honey, soy sauce, salt, and spices, which is rubbed on all sides of the carcass and placed in the refrigerator for 14 hours.
2. The mushrooms are steamed, and the apples are cut into slices and mixed with nutmeg.
3. Onion rings are sauteed in a frying pan in duck fat and placed on the bottom of the duckling pot.
4. The onion is covered a small amount cabbage and mushrooms.
5. The carcass is stuffed with apples and placed in a duck pot.
6. At the end, the remaining cabbage and mushrooms are laid out, after which the form is sent to an oven preheated to 200°C for 3 hours.