Duck with apples in the oven is a very tasty and very beautiful dish that can decorate both everyday and holiday table. Duck has more fatty meat than chicken or turkey, but the dishes from it are more juicy. If you want to reduce the fat content of the cooked dish, then before baking, you need to make punctures in the legs and breast of the bird. In this case, excess fat will drain onto the pan.
So, let's start cooking a duck dish with apples in the oven. For this we need a carcass weighing about two kilograms, about five hundred grams of apples. The best apple variety for baking with duck is considered an Antonovka, but you can use another variety that has a sour taste.
The washed duck is rubbed with spices and salt from the outside and from the inside. Then cut the apples - slices or cubes, as you like. Note that if the carcass is stuffed with fruit very tightly, it can burst when baked. However, this problem will only affect the appearance of the dish, it will not affect the taste of the duck.
A carcass filled with apples can be sewn up with a thick thread or simply chopped with the most common toothpicks.
Now we put the duck with its back down on a baking sheet or in a coop. If the bird is not very fat, then it should be coated with vegetable oil. If the duck is oily, then you can simply water it. We send the dishes with the bird to the oven, which is heated to 150-170 degrees. Duck with apples in the oven will be baked for about an hour and a half. You can check the readiness of the dish by piercing the meat on the leg or breast. If the bird is caked, the secreted juice will be transparent.
If you want the duck to get a crispy and crispy crust, you need to pour the bird with cold water in about half an hour and after baking. To give the dish a delicate aroma, you can use cold orange juice instead of water.
Duck with apples in the oven is ready, put it on a dish, decorate with baked apples and cranberries.
If you prefer savory dishes, you can sprinkle the duck with cinnamon before baking, and use a mixture of apple, orange and nuts to stuff the duck. Another option for a savory dish is a duck with prunes in the oven.
We will need about five hundred grams of good prunes for one average duck, some (fifty grams) mayonnaise, a few cloves of garlic, salt and spices. My prunes and pour boiling water for about fifteen minutes, so that it becomes soft. My duck carcass and rub with spices and salt, you need to rub both inside and out. We take out the prunes, squeeze them, put in a bowl, add bay leaf, allspice and other spices to taste. We stuff the duck with this mixture and sew up the hole.
You can cook a duck in a baking sleeve. We put it in a sleeve, close the holes with clips and a stove at one hundred eighty degrees for two hours. Then we cut the sleeve, grease the carcass with mayonnaise and send it to the oven so that the bird is browned.
If you do not like the combination of meat plus fruit, then cook the duck with buckwheat in the oven.
Let's make the sauce. To do this, mix two tablespoons of Worcester sauce, a spoonful of sweet French mustard, a spoonful of honey and oil. Now add chopped garlic, spices and lemon juice to the mixture. Coat the cooked sauce with duck and leave for one hour to marinate the meat.
In the meantime, boil one glass of buckwheat. Fry one finely chopped onion and three hundred grams of chopped champignons. Mix with hot buckwheat, adding a couple of tablespoons of butter to the mixture.
We fill the duck with porridge with mushrooms, sew up the hole and put the bird in the duckweed, adding about half a glass of water to the bottom of the dishes. We cover the duckweed with foil and place in an oven heated for two hundred degrees. Bake for one hour, then remove the foil and bake the duck for about forty minutes. During baking without foil, you need to water the bird from time to time with the juice that is released during cooking.