Duck stuffed with apples
Whole baked duck with apples
An incredibly delicious festive dish that will grace any festive table!
Ingredients
- 1 carcass ducks (gutted)
- 600 G apples
- By to taste green (for serving)
Marinade
- 1.5 tbsp honey
- 1.5 tbsp mustard
- 2 tbsp vegetable oil
- 1 pcs. lemon
- 1 tsp pepper
- 2 tsp salt
- 2 tsp rosemary
- 4 clove garlic
Instructions
- You will need a baking dish, toothpicks, foil, and cling film.
- Add the ingredients to a deep dish: honey, mustard, vegetable oil, and seasonings. Squeeze in the lemon juice. Press 4 cloves of garlic through a garlic press. Mix thoroughly.
- Cut off excess neck skin and tail part from the gutted bird.
- Rub the duck generously with the marinade on both sides. Refrigerate under plastic wrap for 12 hours.
- After 12 hours of marinating, brush with the remaining sauce.
- Wash the apples, cut each into 4 pieces and remove the cores.
- Stuff the duck with apples through the cut-off pieces. Secure the edges of the duck with toothpicks. Arrange the remaining fruit slices around the edges of the dish.
- Cover the duck dish tightly with foil. Place in a preheated oven and bake at 180–200 degrees Celsius for 2 hours.
- After 2 hours, remove the dish from the oven and remove the foil. Return to the oven for 30–40 minutes until golden brown.
- Before serving, garnish the duck with finely chopped herbs.
Note
It's important to choose a fresh duck. The skin should be light, free of bruises and spots, and the meat should be slightly moist. There shouldn't be any dents when you press on the skin.
- It's best to cook with a young duck; the meat from an older duck will be dry and tough. There should absolutely be no unpleasant odor.
- A frozen duck must be thawed properly. This process will take about 24 hours in the refrigerator. For a quicker thaw, place the bird in a saucepan and cover with cold water. The duck will thaw in about 3 hours. It's important to change the water every half hour and avoid allowing the duck to become too warm.
When preparing the marinade, you can experiment with different spices. There's a wide selection, but cumin is absolutely not suitable for poultry.
- Fill the carcass two-thirds full with apples. The filling will expand and release a lot of juice.
- You can vary the serving with sauces: pomegranate, cranberry, tartar, ketchup. There's a choice for every taste.
