Duck with apples in the oven - step-by-step recipes with photos

Posted on Jan 5th, 2021,

by Chief Milkman

Categories:

Second courses
For the holiday

If your goal is to cook a duck deliciously and without unnecessary hassle, bake it in the oven with the addition of apples. This win-win recipe for cooking duck meat comes in various variations. You can bake a whole duck, stuffing it with sour, aromatic Antonov apples. It will be an ideal dish for a holiday table - for New Year, Christmas or birthday.

Or you can cut the carcass into pieces, put the meat in a roasting pan and simmer for a long time in the oven or on the stove at low temperature. The duck will turn out especially tender, soft, the meat will literally fall off the bones as soon as you touch it.

Features of baking duck with apples at home in the oven

Before baking, the carcass must be inspected for the presence of remaining feathers and, if necessary, scorched or plucked. It won’t be very pleasant if someone gets a “stump” from a feather while eating.

It is also very advisable to remove the aromatic gland - 2 “beans” that are located inside the rump (“tail”). They can give duck meat an unpleasant odor.

For roasting, it is better to choose a duck weighing no more than 2-2.5 kg. If the carcass is larger, this may indicate that the bird is already “old”, which means that the meat will be tougher and less juicy.

Sweet, sour and sour varieties of apples are ideal for stuffing - Antonovka, Granny Smith, Semerenko.

You can add dried fruits, cereals (rice, buckwheat), vegetables (potatoes, pumpkin, sauerkraut) and other fruits or berries (quinces, oranges, lemon, cranberries, lingonberries) to apple slices.

To make the duck softer and precisely baked, it is dipped in boiling water with the addition of a small amount of salt and boiled for 20 minutes. Then the marinade is applied and baked.

Before marinating, the duck skin should be wiped dry - moisture will prevent the aromatic mixture from penetrating deep into the fibers.

The internal cavity of the carcass should be filled no more than 2/3 of the volume. The filling will expand as it bakes, and if the belly is stuffed too tightly with apples, the duck skin may burst and fall apart.

The hole after stuffing can be sewn up or secured with toothpicks. This will help prevent the filling from falling out and juice leaking out.

If you plan to roast the duck on a wire rack, be sure to place a baking tray with water underneath. The fat will flow into it and will not smoke.

During the cooking process, the bird should be periodically removed from the oven and basted (lubricated) with the juices released from it. This will make the meat as juicy as possible, and the skin crispy, with a fried crust.

After cooking, the finished duck should be allowed to “rest” for 15-20 minutes, wrapped in foil. During this time, the meat juices will spread evenly throughout the carcass, and it will become very soft.

Rice, potatoes, bulgur, stewed or steamed vegetables are usually served as a side dish.

How to cook duck so that it is soft and juicy - simple tips

When purchasing, choose a carcass weighing 2 - 2.5 kg. This is the weight that young ducks have, and this is a guarantee that the meat when baked will be soft, juicy and not very fatty.
Before you start working with the carcass, inspect it carefully. If you see the remains of feathers, the so-called “stumps,” scorch them over a gas burner. Or remove with tweezers if there are only a few of them. It is better to shorten a neck that is too long. The largest layer of fat usually accumulates in the abdominal area. Do you think the layer is too thick? Cut as much as you see fit. And be sure to remove the rump, this is where the aromatic glands with an unpleasant odor are located.
It is best to buy chilled duck and cook it immediately. But this is not always possible. More often we buy already frozen poultry. There is nothing terrible about this, you just need to defrost it correctly: on the bottom shelf of the refrigerator or at room temperature. Forget about the microwave, defrost it quickly, but when cooked, the meat will be dry and tasteless.
You can bake in a sleeve, foil, in an open pan or on a wire rack. Be sure to place a tray under the grate to allow the juice to drain there. To ensure that when roasting in an open form the meat is tender and the crust is crispy and thin, from time to time the duck should be poured on top with the resulting fat. And the foil or sleeve should be cut 20 minutes before readiness so that the top is nicely browned.
If you are still very worried that your dish may turn out to be damp inside, then boil water, salt it and boil the duck in it for about twenty minutes. Or simply pour salted boiling water over the carcass for half an hour. And then marinate and bake for good health.
One meticulous housewife even came up with a formula for how to calculate baking time. 1 hour 45 minutes + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145 minutes). Let's say thank you to this hostess.

Step-by-step recipe for cooking duck in the oven with apples, mustard and honey

What ingredients will you need:

domestic duck (muscovy, Peking, mulard) – 2-2.5 kg;
sweet and sour or sour, hard apples – 3-4 pcs. (small size);
medium hot mustard (ready) – 2 tsp;
natural honey – 1-2 tsp;
garlic – 2-3 medium cloves;
freshly ground black pepper (or mixture) - a couple of pinches;
dried or fresh rosemary - a couple of pinches;
olive oil (can be replaced with sunflower oil, but odorless) - 2-3 tbsp. l.;
sea or rock salt – 1-1.5 tsp;
juice from half a lemon.

How to cook - detailed recipe step by step:

Prepare the duck for roasting. Cut out the sebaceous glands from the tail (they look like dense balls, they can give the dish an unpleasant aroma), remove excess fat deposits from the inside of the abdomen. The last phalanges of the wings can be cut off, because There is practically no meat on them, but they burn quickly in the oven. If there are “stumps” left on the surface of the bird - remnants of the former plumage, they must be plucked out with tweezers. If there is any doubt that the bird is young, the carcass should be blanched. Boil water in a large saucepan and lower the duck into it for 7-10 minutes, turning if necessary so that the whole carcass is steamed.
The next mandatory stage of preparation is marinating. Moreover, it is advisable to marinate the duck a day before, or better yet, 2-3 days before baking. The marinade is simple, prepared using honey. If it thickens during storage, it can be melted in a water bath or in the microwave. Also add chopped garlic, mustard, lemon juice, salt, rosemary and pepper to the liquid honey. Mix everything well.

Rub the outside of the duck skin with the resulting mixture and apply a little marinade to the inside cavity. Wrap the duck in film and refrigerate for 1-2 days. Before putting the duck in the oven, it is recommended to air dry it a little - then the crust will be especially crispy and golden brown. To do this, hang the carcass in a well-ventilated, cool room for several hours.

Cut the apples into large slices and stuff the duck tightly with them.

Secure the cut with toothpicks or sew up with kitchen thread. Place the remaining apple slices near the bird in a heat-resistant dish. Make shallow punctures across the entire surface of the duck skin, placing the knife flat. This will help the subcutaneous fat melt out of the meat faster. It is important not to touch the meat fibers so that the dish does not turn out dry. Wrap the duck in foil or place it in a special bag (sleeve). Place in a preheated gas or electric oven. Cook at 180 degrees for 1.5-2 hours. After this, open the carcass and bring the crust to a golden color for 15-20 minutes.

You can serve immediately or cut into portions. Boiled rice or bulgur is a good side dish; you can also offer potatoes.

How to cook duck stuffed with apples in the oven (recipe with photo)

Since ancient times, domestic duck has been very popular in national Russian cuisine. The list of dishes that can be prepared from duck meat is very diverse. It can be stewed, fried, or baked. But a truly delicacy is stuffed duck with apples in the oven. A step-by-step recipe with photos will turn the preparation of such a complex gourmet dish into an exciting creative process, and the result of your work will be the gratitude and admiration of those closest to you.

You can stuff a duck with any cereals, fruits or vegetables, but most often sauerkraut, lingonberries, cranberries, apples and dried fruits are used for the filling. Duck meat itself has a rather specific smell, and is distinguished by a certain toughness and fat content, which significantly increases the cooking time. Therefore, it is recommended to fill it with something sour. Firstly, the acid breaks down the fibers and makes the meat much softer, thanks to which the cooking time is reduced significantly. Secondly, sourness gives dishes a more refined and piquant taste, and also neutralizes excessive fat content.

To prevent duck from becoming your biggest culinary disappointment, let's look at some nuances that are definitely worth considering, regardless of the recipe.

More than 80% of the success of a dish depends on the freshness of the product. The carcass should be dry, without a musty smell, with slightly yellowish skin, well plucked. Pay attention to the fat layer; the more transparent it is, the younger the bird. When pressed, the meat should quickly regain its shape.
If the duck is poorly plucked, then for easier and faster removal of remaining feather stumps, it should be plucked for 2 minutes. immerse in boiling water. Then, after wiping them dry, pull out the feathers in the direction of growth. If there are a lot of small thin hairs, then you can simply singe them (only a dry carcass is singed).
The most optimal for baking are female carcasses weighing 2-2.5 kg. Such a duck already has enough meat, but not yet much fat, and too much weight may indicate the addition of hormones to the feed.
If you are cooking a drake, then experienced housewives recommend removing the tail, this way you will reduce the unpleasant specific smell. When purchasing frozen poultry, carefully check the integrity of the packaging and the expiration date. You need to defrost duck, like any other meat, in stages. First in the refrigerator (about a day), and then until completely thawed at room temperature.
You can make frozen or old duck meat softer by marinating it for 12-24 hours. This will not only reduce cooking time, but also eliminate the smell and taste of old fat.
Some chefs advise boiling it for literally 3-5 minutes before baking a whole carcass. After which you need to dry the bird and then cook it in the usual way. This will reduce the time spent in the oven, and the duck will bake evenly and will no longer be 100% raw.

Another recipe: How to cook duck in the oven so that it is soft and juicy

Here you will find a recipe for a delicious whole baked duck with glaze, as well as more tips for baking it.

You will need:

duck – 1 carcass (2-2.5 kg);
apples (it is better to take the Antonovka variety) – 3-4 pcs. (not large);
orange (can be replaced with 2 tangerines) – 1 pc.;
lemon – 1⁄2 pcs.;
honey – 1-2 tbsp;
garlic – 1 head;
vegetable oil – 2 tbsp;
spices to taste (ground black and red pepper, juniper, thyme, etc.);
salt – 1 tbsp.

Preparation

To begin with, the duck carcass needs to be prepared. Fresh or defrosted poultry (we advised how to thaw it correctly just above) should be washed very thoroughly, pluck out as much of the remaining feathers as possible, gut it and wipe dry with a paper towel.
Read also: Chicken with bell pepper in a frying pan recipe. Chicken fillet with bell pepper. Stewed chicken with eggplant and bell pepper
Then we cut off all the excess fat, we don’t need it. We cut out the tail - the source of the unpleasant odor. And we remove the carpal part of the wing, it is absolutely useless, and during baking it quickly burns.
Now let's start preparing the marinade. To do this, combine the oil with the juice of half a lemon, add 1-2 tbsp. honey If the honey is candied, it should first be melted in a water bath. Then we peel the garlic and pass it through a press. Add salt, favorite spices and mix everything thoroughly.
Having made cuts in the most fleshy and fatty places, generously rub the carcass with the resulting mixture and put it in the refrigerator to marinate. The longer the duck sits in the marinade, the softer and more tender it will be. Traditionally it is believed that 8-12 hours is enough. But for a young and fresh bird, 2-3 hours is enough. And if the carcass is very large or old, then you can leave it even for a day.
When the duck is marinated, we begin to prepare the filling. To do this, wash the apples well, remove the core and cut into small slices. We clean the orange well and also cut it, not forgetting to remove the seeds. If desired, the orange can be replaced with tangerine, or you can omit it altogether if, for example, you are allergic to citrus fruits. It is better to take apples of sour and sweet and sour varieties. Antonovka is ideal for stuffing ducks and geese. You can also add giblets to the filling; for this, they are also thoroughly washed, dried and cut into small pieces.
Now you need to fill the carcass lightly with minced fruit and sew it up carefully but thoroughly. The seam must be strong enough so that it does not burst during baking and retains all the liquid inside. It is better to take colored threads, so you will be sure that you have removed all of them without a trace.
If time permits, after stuffing it is better to leave the duck for another 1-2 hours to soak in the juices of the filling, but you can immediately start baking.
The next step is to choose a baking method. According to this recipe, you can cook duck with apples in the oven either in foil or in a special sleeve, as in the photo. There are many benefits to using a roasting bag. During cooking, the juice will not pour onto the baking sheet and evaporate, therefore, the duck will turn out more juicy and tender. If you don't have a sleeve at hand, you can use foil. The carcass should be wrapped in several layers so that the fat does not leak out and the bird does not become overdried.
Place the baking sheet with the bird in an oven preheated to 160-180C. Cooking time depends on the size and age of the carcass. On average the duration is about 2-3 hours. When the duck is almost ready, you need to open the foil (or bag), pour the resulting juice over the carcass, and let it sit for another 15-20 minutes to brown.

Transfer the cooked duck to a large plate or tray. You can immediately divide the carcass into portioned pieces, but the whole thing looks much more impressive. Decorate the dish with baked apples, berries and herbs. In addition, you can prepare any sweet and sour sauce or homemade ketchup. Suitable side dishes include boiled or baked potatoes, cereals (rice or buckwheat), fresh and baked vegetables. By the way, they can be baked in a sleeve along with the duck.

Now your signature dish will certainly be duck with apples in the oven; a step-by-step recipe with photos will help make the cooking process easy and understandable, and the result is always excellent. Having learned some secrets, you can safely begin to conquer new culinary heights. And please your friends and loved ones with a delicious, aromatic and satisfying lunch.

Bon appetit!

Soft and juicy duck stuffed with apples and baked in the oven

The composition of the dish is as follows:

young duck (duckling) weighing 1.5-2 kg – 1 pc.;
apples – 2-3 pcs.;
pitted prunes - a handful;
cumin - a pinch;
table salt - to taste;
lemon juice, sunflower or olive oil.

Detailed cooking method - step by step:

Cut the apples into slices, removing the seeds and stems. Steam the prunes in boiling water until soft, chop not too finely. Mix the filling.

Wash the duckling carcass, remove the remaining feathers (if required), cut out the gland on the tail. Wash and dry, rub with salt on all sides. Fill the abdominal cavity with apple slices and pieces of prunes. Sew up or fasten with toothpicks the incision on the belly and in the neck area.

Sprinkle the duck with caraway seeds and sprinkle with lemon juice.
If desired, you can use other spices that you like.
Marinate the carcass in the cold for at least 3 hours.

Transfer the bird to a deep dish. The wings can be tied to the carcass if desired, and the legs can be tied together with twine. If the duck is not young, it is better to bake it in foil or a bag; the duckling can be cooked uncovered. Place the dish in a preheated oven and cook for 1.5 hours at 190 degrees. During the cooking process, remove the duckling, turn it over and pour over the juice that will melt from under the skin. Check readiness by piercing the meat in the thickest part - near the legs. If the juice is clear, free of blood, and the fibers are easily pierced, the duck is ready.

https://www.youtube.com/watch?v=nEpXwpZI6ak

Before serving, cut into portions.

Classic marinades for roasting duck in the oven

Marinated poultry acquires a rich taste, and special spices and seasonings add piquancy and aroma to the dish. We offer several options for marinades for cooking duck.

Honey marinade

Honey marinade for duck with apples in the oven will make the meat tender and juicy, and the crust will acquire an appetizing golden hue.

Ingredients:

1 tbsp. spoon of honey;
2 tbsp. spoons of soy sauce;
½ teaspoon chopped ginger;
1 tbsp. a spoonful of sunflower or olive oil;
1 teaspoon balsamic vinegar.

Combine all components and generously grease the duck from the outside and inside.

Leave to marinate for 4 hours. Before baking, fill the carcass with pieces of green apples. Bake on a baking sheet or in a sleeve for at least 2.5 hours.

A simple and step-by-step recipe for delicious duck in the oven:

Honey-spicy marinade

Tender meat with a surprisingly aromatic taste and a crispy crust are obtained by cooking duck in the oven with a honey-piquant sauce.

For the marinade you will need:

1 tbsp. a spoonful of flower honey;
1 teaspoon coriander;
2 tbsp. spoons of mustard;
3 cloves of garlic;
your favorite spices;
1 onion.

Chop the garlic. Combine all ingredients except onion and rub the duck with the resulting mixture.

Cut the onion into large pieces and add apples to it - this will be the filling for the duck. The bird must be marinated in the marinade for at least 6 hours. We bake traditionally, based on the weight of the carcass.

Orange sauce

Poultry meat baked in the oven with orange marinade acquires an interesting spicy taste.

For the sauce you should prepare:

2 oranges;
3-4 cloves of garlic;
2 tbsp. spoons of olive/sunflower oil;
spices (basil, red and black pepper, ground paprika, marjoram).

Squeeze the juice from the oranges and combine it with oil and spices. You can take about 1 teaspoon of each seasoning. Squeeze the garlic into the resulting mixture.

Lubricate the duck generously with marinade and immediately fill it with peeled and seeded apples. Place the bird to marinate in the refrigerator for 3-4 hours. Before baking the bird, place a bed of orange slices on foil. Cooking duck in the oven with apples in an orange marinade will take at least 2-3 hours, depending on the size of the carcass.

You can watch the detailed recipe in this video:

We bake duck with apples in a sleeve in the oven - preparation with photos

Ingredients required (for about 6 people):

duck (whole carcass) – 1.8-2 kg;
green apples – 3 pcs. (you can take more to serve as a side dish);
medium salt – 1 tsp. (without top);
honey – 2 tsp;
soy sauce – 3 tsp;
favorite spices (dried ginger, granulated garlic, cumin, paprika, allspice and black pepper, basil, parsley) - to taste.

How to bake a duck carcass correctly and without hassle:

Mix spices (which you usually use for roasting poultry) in arbitrary proportions, add a little salt (the recipe also contains soy sauce, which will give the dish a salty taste). Rub the prepared carcass with the aromatic mixture. The skin must be dry, otherwise the marinade will not be absorbed well. After wrapping the duck in food-grade polyethylene, put it in the cold for 1-2 days. If there is no time for marinating, let the bird stand at room temperature for at least 30-60 minutes.

Cut the washed and dried apples into 4 parts, remove the core. Then split each quarter in half crosswise to allow more apples to fit into the duck.

Prepare soy-honey glaze. To do this, you need to put honey in a small container, pour in soy sauce (in a ratio of 1 to 1), and stir thoroughly.

Fill the belly of the carcass with apple slices, fasten the edges of the skin on the cuts with toothpicks (or sew them up, if that’s more convenient). Pack the stuffed duck into a sleeve and tie the end. Place in an oven preheated to 180 degrees for 1-1.5 hours (cooking time may vary depending on the size of the bird).

After the specified time, remove the sleeve, carefully cutting it, brush the duck with soy-honey sauce, and put it back in the oven. Bake the duck for another 30-60 minutes until done. During baking, baste with rendered fat and remaining honey sauce.

https://www.youtube.com/watch?v=0-5-WB7XEkA

The duck skin will be covered with an amazing glossy crust, and the meat inside will remain incredibly soft and juicy.

Duck in orange marinade for those who want to surprise guests

It’s no secret that almost everyone has tried poultry with apples, but only a few have tried it with citrus fruits. Try making a delicious marinade for duck with oranges. Thanks to the sweet and sour taste, which goes well with duck, you will get a culinary masterpiece that will remain on your table for a long time. This dish is usually served at Christmas. However, you can prepare it for the weekend or for a holiday lunch or dinner. To prepare the delicacy you will need: - poultry meat - 2 kg; - oranges - 2 pcs. - mustard beans - 1 tbsp. l.; - honey - 3 tbsp. l.; - soy sauce - 2 tbsp. l.; - spices.

Cooking technology: 1. Rub the duck with spices. Squeeze orange juice, mix with soy sauce, mustard, add honey. 2. Pour the marinade over the carcass and wrap it in plastic. Leave overnight. 3. Preheat the oven, place the meat on a baking sheet, pierce it in several places, bake for 20-30 minutes, then reduce the heat, pour over the remaining marinade, bake for another hour.

Rest assured: this dish will become a favorite among your household, and you will have to cook it more than once.

Classic recipe for baked duck with apples and rice

List of required ingredients:

young duck – 1 carcass weighing up to 2 kg;
long rice – 1 cup;
dried fruits (raisins, pitted prunes, dried apricots) – 0.5-1 cup;
garlic – 2 cloves;
sour apples – 3-5 pcs.;
salt pepper.

Baking algorithm step by step:

Rub the duck with salt and pepper and refrigerate overnight or at least for a few hours.
Rinse the rice and boil until half cooked. Pour boiling water over dried fruits and wait until softened, rinse. Slightly chop the prunes and dried apricots.
Mix rice and dried fruits, salt and pepper, add your favorite spices to taste (for example, thyme, cardamom, rosemary, basil, ground cinnamon).
Stuff the inner cavity of the duck, fasten the skin, closing the hole. There is no need to stuff it very tightly - the “seam” will come apart or the skin will burst.
Bake, covering the duck with foil or a lid, at 180 degrees for an hour. When the fat has rendered, baste the bird with it every 15 minutes. An hour after the start of cooking, pass the garlic through a press and grease the surface of the carcass with it.
About half an hour before readiness, place apples on the sides (cut into slices or whole).

Serve with a side dish of rice.

Duck with apples and oranges, baked in foil

What products should you take:

duck – 1 carcass weighing about 2 kg;
oranges – 3 pcs.;
sour apples – 2 pcs.;
honey - 2 tbsp. l. + 1 tsp;
ready mustard - 2-3 tsp;
soy sauce – 4-5 tbsp. l.;
table salt – 0.5 tsp;
dried (granulated) garlic – 2 tsp;
freshly ground pepper mixture – 0.5 tsp.

Step-by-step instructions on how to make the dish:

For the mustard marinade, mix soy sauce, 2 tbsp. l. liquid honey (if it has crystallized, melt it), mustard, a little salt. Also add the juice squeezed from one orange (filter through a strainer) and orange zest removed from one fruit. Stir the marinade with a whisk until it reaches an almost homogeneous consistency.

By the way, you can replace the orange in this recipe with grapefruit - it will also turn out very tasty and aromatic.

Prepare the duck carcass for marinating. Place in a deep container, rub with marinade on all sides, including the inner cavity. Cover the duck with film and refrigerate for 12-24 hours; you can marinate for longer. During this period, you need to turn the bird over several times so that it marinates as evenly as possible.

Rub the marinated duck with a mixture of dry garlic and ground pepper.

Cut apples and 1 orange into slices. Stuff the duck with fruit, secure the cut with bamboo skewers and tie with thread. Cut the second orange into not very thin (about 0.5-0.7 cm thick) circles. Line a deep baking sheet or baking dish with foil (so that there are enough free edges to wrap the duck). Place orange slices on it. Place the duck on top. Cook the dish in an oven preheated to 180 degrees for about 1.5 hours.

Then unwrap the bird, pour over the fat that has drained to the bottom of the pan, pour some fat into a small bowl and mix with 1 tsp. honey Return the duck to the oven, but reduce the cooking temperature to 150 degrees. Bake for about 40-60 minutes more. 10-15 minutes before being ready, brush the bird with honey glaze. When the top is covered with a pleasant light brown crust, the dish can be considered ready.

https://www.youtube.com/watch?v=iMZm2Yl5WTY

Serve duck with your favorite side dishes and wine. Orange or mustard sauce goes very well with this meat.

How to cook juicy duck with apples whole in a sleeve or foil

It is convenient to bake a whole duck with apples not only in the sleeve, but also in foil. This way the bird cooks more evenly. And to get a crust, just unroll the foil 10-15 minutes before the end of cooking.

This recipe contains garlic, which adds an interesting spice to the taste of the meat.

Ingredients:

Duck – 2 kg;
Salt – 2 tsp;
Garlic – 3-4 cloves;
Paprika – 1 tsp;
Apples – 2-3 pcs.

How to prepare:

Wash the duck, cut off all unnecessary parts (back and outer phalanges on the wings). Pass the garlic through a press into a bowl and mix it with salt and paprika. Rub the carcass with the prepared mixture.
Read also: Albanian chicken meat - 7 recipes for how to cook at home
Wash the apples thoroughly, remove seeds and membranes. Cut the fruit into medium-sized pieces. We stuff the duck with apples and secure the cut with toothpicks.
Wrap the carcass as tightly as possible in foil and let it marinate for an hour in the refrigerator. Then put it on a baking sheet, which we put in the oven for 90 minutes at 180 degrees. Take out the baking sheet, unfold the foil and pour the released fat over the carcass. Return to the oven for another 15-20 minutes. Check readiness with a toothpick.
The perfect and very aromatic duck with apples is ready. It can be served immediately, just take out the toothpicks first.

New Year's duck in the oven, stuffed with apples, oranges and tangerines

For preparation you will need:

duck for 1.5-2 kg – 1 pc.;
quince – 2 pcs.;
apples – 4-5 pcs.;
ginger root (grated), curry mixture - 1 tbsp. l.;
honey, wine vinegar - 1 tbsp. l.;
dry wine – 50 ml;
table salt - a few pinches;
vegetable (olive) oil – 4 tbsp. l.;
garlic – 1 clove;
pepper mixture – 1 tsp.

Main stages of preparation (with photos):

Prepare the marinade by mixing ginger, curry, honey, vinegar, wine, oil, pepper. Rub the duck with salt and then brush with the marinade. Leave in the refrigerator for 8-10 hours to marinate.

Cut the quince into small pieces and fill the cavity in the carcass with them. Prick the skin with toothpicks and tie it with thread. Place the duck and quince on a baking sheet, pour over the remaining marinade, and cover with foil. Place in an oven preheated to 200 degrees for 30 minutes. Then reduce the temperature to 180 degrees and continue cooking for another 1.5 hours.

Then remove the foil, pour the fat from the bottom of the pan over the bird, and arrange the apples around it. Bake the duck until cooked, basting with juice every 7-10 minutes.

https://www.youtube.com/watch?v=KdTDIBJuMJM

A gorgeous dish is ready for the festive table.

Delicious duck stuffed with apples and prunes, in a sleeve

Apples always go very well with prunes in many dishes. And duck is no exception. They complement and further reveal the taste of meat, imbuing it with their sweetness during baking. But don't think that the dish will be too sweet. No, all the flavors in it are very subtly combined with each other!

We will need:

duck - 1 pc.;
apples - 2 pcs.;
prunes - 50 g;
lemon juice - 2 tablespoons;
fresh ginger;
garlic - 2 cloves;
salt, ground black pepper;
vegetable oil.

Preparation:

1. Trim the edges of the wings of a washed and dried duck. Rub the entire bird inside and out with just a little salt, since we will also be making a marinade that also contains salt.

There is no meat in them. These parts burn during baking.

2. Make the marinade. Squeeze two cloves of garlic into a bowl, grate fresh ginger (in grated form there should be no more than one teaspoon), a level teaspoon of salt, pepper and olive or vegetable oil. Mix everything well.

3. Rub our bird with this marinade. And for now we put it aside.

4. Wash the apples and cut them into pieces of the desired size, removing the cores. Mix them with washed prunes.

It is advisable to use sour apples.

5. Stuff the bird with the prepared filling. We close all the fools with toothpicks.

6. Take a baking sleeve and tie one of its edges so that the tail is about 3-4 centimeters.

We place our duck inside and tie the second edge of the sleeve. In this form we put it in the refrigerator to marinate for 3-12 hours. If you don’t have time, then it’s okay, you can cook it right away.

7. Before baking, make about five holes in the sleeve with a toothpick. Preheat the oven to 190-200 degrees and place our bird in it for 1.5 hours.

Then we cut the sleeve and pour the released juice over the duck. Bake in the oven again for another 10 minutes.

We take it out onto a plate and serve the delicious and very juicy duck with apples and prunes!