Duck meat baked in a sleeve can become a real decoration for any holiday table. Experienced housewives fill the bird with various fillings and wrap the carcass completely. But there are also simpler recipes with pieces of meat. The most aromatic and juicy dish in this category is considered to be duck combined with apples.
150 min 6 servings 300 kcal Difficult to cook
Classic performance
Tender and juicy duck can retain its nutritional value and benefits even when cooked in the oven. Baking in a sleeve with apple filling allows the meat to be completely saturated with its own juice and acquire a pleasant sourness. To prepare the dish you will need:
- duck carcass 2-2.5 kg;
- 600 g apples;
- 4 tbsp. l. mayonnaise;
- 3 tbsp. mustard;
- head of garlic;
- salt and pepper mixture.
This recipe requires that the bird be young and not very fatty. The duck is singed over the fire, cleaned of hairs and feathers, then the carcass is sprinkled with flour and wiped with a towel. Then the duck is washed in warm water, peeling the skin with a knife. The bird is rubbed with salt inside and out. While the duck absorbs the salt, mustard, pepper and mayonnaise are mixed in a container. The carcass is rubbed with the prepared marinade and left for 40 minutes.
Meanwhile, disassemble the garlic head into cloves, peel them and put them into the bird. To do this, make deep cuts in the meat with a knife, forming so-called pockets, and proceed to the filling. Sweet and sour apples are cored and cut into slices. The middle of the duck is filled with fruit, and the top of the carcass is once again covered with marinade. The cut site of the carcass is carefully stabbed with skewers or sewn up using regular threads.
The sleeve required for high-quality baking should be one and a half times longer than the carcass. One edge is secured with a special clamp. The duck is placed so that the seam is on top and steam escapes through small holes. There should be no excess air in the sleeve. The other end is tied and the duck is placed on a baking sheet. The bird is kept in the oven according to the calculation: 40-60 minutes for each kilogram of carcass. 10 minutes before the end of baking, open the sleeve along the seam.
Simple version with honey
If you brush the duck with honey before baking, it will turn out very juicy and sweet. Honey marinade can be made very quickly, and it is not as high in calories as sauce with mayonnaise. We take the following products:
- 1 large duck;
- a few tbsp. honey and butter;
- 2-3 sour apples;
- 1 lemon;
- pepper.
We do it simply with apples: cut them into slices and pour lemon juice over them. Some housewives grease the apples with sour cream so that the duck is properly soaked from the inside. The bird carcass is washed and dried. It is better to choose a fairly fatty duck so that the meat does not turn out too dry. We put the fruit inside the bird and sew it up. Salt and pepper the duck, brush with a mixture of butter and honey. The duck is placed in a large sleeve and closed on both sides with clips. On the sides inside the bag you can line the carcass with potatoes or the same apples, which will bake and become an excellent side dish. If the duck is young, you can pour a little water into the sleeve and increase the cooking time in the oven to 2.5-3 hours. To ensure that the bird coated with honey does not burn, but acquires a golden crust, it is better to place a baking sheet with a sleeve in the lower part of the oven.
In sweet and sour marinade
Soy sauce is great for roasting poultry. In this case, honey is added to the marinade for a sweet note. To implement the recipe, you need to prepare:
- 1.5 kg duck;
- 2 apples;
- salt and pepper;
- 1 lemon;
- 3 tbsp. soy sauce;
- 1 tbsp. l. a spoonful of honey and olive oil.
First you need to make the marinade. Squeeze lemon juice, mix with soy sauce, honey and butter. You can also add a little grated ginger for a more piquant taste. Rub the duck with pepper and salt, pour in the marinade and leave overnight. This will allow the meat to become very soft.
The next day, we put apple slices into the duck belly and sew the bird up. Place the carcass in the sleeve and close it. An hour and a half in the oven is usually enough for cooking. This duck should be served with potatoes or pickled vegetables.
Option with apples and prunes
To make the duck more filling and become a complete meal, you can choose a recipe with a dense filling. There is no need for a side dish for this dish. Main ingredients:
- 1.5 kg duck;
- 2 sour apples;
- 100 g prunes;
- 5 potatoes;
- a third of a lemon;
- 3 tbsp. honey;
- salt, garlic, seasonings;
- oil.
First, melt the honey in a water bath, add salt, some butter and seasonings to your taste. Grease the duck on all sides and put a little marinade inside. Leave to soak for several hours or overnight. Do not forget to cover the meat with film so that the bird does not become chapped during this time.
Now get to the apples. Cut them into pieces, discard the seeds and core. To soften the prunes, soak them in hot water for about 15 minutes. Dry it and divide it into halves with a knife. Mix apples with prunes, sprinkle with fresh lemon juice and place the filling into the duck. Sew up the belly and insert the garlic into small cuts on the carcass. Coarsely chop the peeled potatoes and place in the sleeve along with the bird. Cook the meat in the oven for about 2 hours. Open the bag half an hour before it is ready.
This duck can be served in its own fat as a gravy.
Duck stuffed with rice
Making duck with rice is worth it for those housewives who consider potatoes too heavy a side dish. The rice filling combined with the slight sourness from the apples is very tasty and nutritious. Need to take:
- 1 medium duck;
- 4 green apples;
- 3 bell peppers;
- 2 onions;
- one and a half glasses of rice;
- greens, curry, salt;
- olive oil.
Fill the rice with water and leave for 1-2 hours. We cut the apples into cubes, the peppers into thin strips, and the onions into half rings. Fry the onion mixture in oil until golden brown. Rub the washed and dried duck with salt, pepper and curry. Mix apples with herbs and stuff the bird. We either add the rice to the filling or place it in a sleeve around the carcass, adding pepper and onion. Duck with apples and rice is cooked in the oven for two hours.
Bake the bird in portions
If you don’t have a whole duck carcass or don’t have enough experience for stuffing, you can bake the bird in pieces. The good thing about this method is that it is much more convenient to serve such a dish. The recipe requires:
- 2 kg duck;
- 3 tbsp. mustard;
- 3 tbsp. vinegar;
- 2 large apples;
- 2 cloves of garlic;
- salt, pepper, other spices to taste.
Cut the duck into small pieces (the tail can be discarded, but if left, cut out the glands). Dilute the vinegar in cool water (about 2 liters) and leave the duck to marinate for 3 hours. Then drain the liquid and rub each piece of bird with salt, pepper, your favorite seasonings, mustard and grated garlic. Leave for another hour. Cut the cored apples into slices and place in the sleeve along with the duck pieces. The top of the sleeve can be pierced to allow steam to escape. In two hours, the duck in apples will become rosy and soft. Another advantage is that you don’t need to open the bag and pour fat on the bird.
Cooking secrets
- Cooking in a sleeve is not only convenient, but safe and healthy. Firstly, you can cook the meat and side dish at the same time. Secondly, all bags are very resistant to high temperatures, so there is no chance that the dish will burn or there will be a fire. Thirdly, if you look at various photos on the Internet, you will understand that all the products in the sleeve are processed immediately with both fat and steam.
- Sometimes, before placing duck meat in a bag, some housewives boil it.
- Duck in apples can be sent in a bag not only to the oven, but also to the slow cooker. Even a microwave oven is suitable for heating poultry in a sleeve.
- Recipe videos on the Internet show different marinade options for roasting duck. You can try kefir, lemon or wine sauce.
- Minced duck can be very different. Cabbage, buckwheat and even pasta are used as fillings.
Anyone who cooks duck often knows what a delicious dish it is. The classic filling for roast duck is sweet and sour apples. However, no one bothers you to experiment with fillings to get a new taste for a familiar dish! So, what else can you stuff a duck with? Fillings that go well with duck meat include sweet rice, soaked crackers with dried fruits, and even sauerkraut with cranberries. But how do you like this combination: slices of apples and oranges, lightly fried in duck fat with cinnamon and curry? What about pieces of pear in honey along with dried apricots and walnuts? Sounds tempting, doesn't it?.. So, let's start cooking! You can replace the filling in any of the recipes below to suit your taste.
Cooking time is about 5-6 hours with marinating.
Servings – 4-5 pcs.
The taste of duck meat is incomparable... But sometimes you really want to cook a very special duck, one that has never been tried before! A special marinade will help you create a culinary masterpiece in this recipe. It will require: soy sauce, lemon, ginger, balsamic vinegar, olive oil and honey. And for the filling, take two large sweet green apples. Bake your bird in the sleeve, and it will not burn, but will come out juicy, with a crispy, appetizing crust.
5 minutes. Seal
Bon appetit!
Advice: To cook duck in the oven, take not standard-sized bags, but long baking sleeves that can be cut to the size of the carcass. To prevent the duck sleeve from burning, make sure that it does not touch the oven walls during cooking.
Duck with apples and lingonberries with honey crust
Thanks to the lingonberries, which are added to the apples as a filling for stuffing the duck according to this recipe, the finished meat has a pleasant sour taste. And honey, which is used to rub the duck before baking, will help the formation of a sweet, crispy crust. In addition to this duck, you can serve sweet and sour lingonberry or plum sauce, as well as not too sweet blackcurrant jam.
Ingredients:
- Whole duck carcass – approximately 2 kg.
- Lingonberries – 150-200 gr.
- Sweet apples – 3-4 pcs.
- Lemon juice – 1-2 tbsp.
- Dried basil – 1 tsp.
- Rosemary – 2-3 sprigs.
- Thyme (thyme) – 2-3 sprigs.
- Mixture of ground peppers – 0.5 tsp.
- Salt – 1 tbsp. or to taste.
- Honey – 3-4 tbsp.
Cooking process:
- Prepare the duck: pull out the remaining feather stumps, clean the inside of the carcass, cut out the gland from the tail.
- Wash the duck and pat dry. If desired, you can put it in boiling water and cook for no more than 3-5 minutes so that it bakes better.
- The dried carcass should be rubbed with a mixture of salt and spices, and then sprinkled with lemon juice and rubbed thoroughly so that the juice is absorbed into the skin as much as possible.
- Leave the duck to marinate for 2-3 hours in the cold or in the kitchen, covering the container with the duck with cling film.
- Shortly before the end of marinating the duck, wash the apples, cut them into medium-sized slices and remove the core.
- Once the duck is fully marinated, rub honey (1-2 tablespoons) evenly over the top to create a sweet, crisp coating. If you don't like the sweet taste of duck meat, skip this step.
- Mix lingonberries (fresh or frozen) with apple slices, then lightly sprinkle the apple-berry filling with sugar or pour 1 tablespoon of honey and stir until the sugar or honey is completely dissolved.
- Stuff the duck with apple slices and lingonberries, place sprigs of thyme and rosemary in the belly of the duck. If desired, the abdomen can be chipped off with toothpicks.
- Place the bird in the baking sleeve, belly up, tuck the wings under the back. Tie the sleeve on both sides and pierce it in several places with a sharp knife.
- A duck with apples in its sleeve will be baked at a temperature of 180-200 degrees for 1.5 hours or a little more, depending on its size.
- 15 minutes before cooking, cut the sleeve at the top and brown the duck so that its crust acquires a beautiful, golden brown hue.
- Serve the finished duck with apples and lingonberries hot.
Bon appetit!
Duck with prunes and apples in the sleeve
Even if you are simply amazing at cooking chicken, replace it with duck, baked with prunes and apples at least once, and you will see how your guests and family will fight for every tasty morsel! Prepare duck according to this recipe for a festive or everyday table, and you definitely won’t go wrong, and this dish will appear in your collection of delicious recipes.
ANDingredients:
- Whole duck carcass – 2.2-2.5 kg.
- Prunes – 200-300 gr.
- Apples – 3 pcs.
- White wine – 2-3 tbsp.
- Salt - to taste.
- Rosemary – 0.5 tsp.
- Ground white pepper or a mixture of peppers – 1 tsp.
- Vegetable oil – 1-2 tbsp.
- Thyme - several sprigs.
- Nutmeg - on the tip of the knife.
- Cinnamon - on the tip of the knife.
Cooking process:
- Prepare your bird for marinating: rinse, remove feather stumps, clean the inside of the duck and cut off the ends of the wings - they are tough, practically without meat, bake too quickly and can become very blackened.
- Remove the gland from the tail. You can even cut off the entire tail if it is small, so as not to bother with the gland.
- Place a clean duck in boiling water and cook for 3-5 minutes - this will give the meat more juiciness and softness when finished.
- In a bowl, make a white wine marinade. Add all the spices indicated in the recipe to the wine (crush thyme and rosemary), as well as salt and vegetable oil. Use the exact amount of spices and salt at your discretion.
- Stir the marinade and rub the duck thoroughly inside and out.
- Leave the duck warm or cold to soak for 2-3 hours. Cover the container with the duck with a lid or cover it with cling film.
- Half an hour before the end of marinating, prepare the apples and prunes. Rinse the prunes and leave in boiling water for 15 minutes if they are hard. If the prunes have pits, they need to be removed. Dry the slightly soaked prunes and cut them into halves.
- Wash the apples, cut into medium-sized slices, remove the core.
- Stuff the belly of the marinated duck, but not too tightly so that the filling is well baked. Prick the belly with toothpicks.
- Place the duck, back down, in the roasting sleeve and tie the sleeve on both sides. Pierce it on top in 3-4 places with a knife.
- Preheat the oven to 180-200 degrees, place the duck in the sleeve on a baking sheet and bake for 1.5 hours.
- After the specified time, check the readiness of the duck by piercing its breast with a knife through the sleeve. If clear juice comes out of the duck, it means it is baked.
- If you want a more golden brown crust, keep the duck in the oven by cutting off the top of the sleeve.
- Collect the fatty juice that is released abundantly from the duck during baking into a separate bowl. You can pour it over stewed sauerkraut or boiled potatoes if you serve them as a side dish for duck meat.
- Serve the finished duck with prunes and apples hot.
Bon appetit!
Duck in a sleeve with apples and potatoes
Apples with potatoes baked with duck in the sleeve is a very successful combination of different ingredients and an excellent choice for a thrifty housewife. However, the dish saves not only money, but also time: an excellent side dish is also prepared at the same time as the meat! Soaked in duck fat, the potatoes and apples brown beautifully and take on a fabulous taste. Try it!
Ingredients:
- Duck carcass – 2 kg.
- Sweet and sour apples – 4-5 pcs.
- Potatoes – 6-8 pcs.
- Salt – 1-1.5 tbsp.
- Spices for duck – 2 tsp.
- Dried basil – 1 tsp.
- Ground black or white pepper – 1 tsp.
- Garlic – 4-6 cloves.
Cooking process:
- Prepare the duck for marinating: rinse the gutted carcass, cut off excess fat and hanging skin near the belly, remove the gland from the tail. If you wish, you can cook the carcass for 3-5 minutes, lowering it into boiling water. It is believed that this way the meat will bake better and come out juicier. Remove feather stumps. Dry the carcass.
- Rub the carcass with salt and a mixture of various spices suitable for duck, to your taste. A mandatory component is ground white or black pepper. Send the duck to marinate in the refrigerator for 3-4 hours, covering the container with a lid or covering it with cling film.
- Cut the apples into pieces, removing the core.
- Stuff the duck belly with apples. Poke the hole with toothpicks, stretching the skin if necessary. In principle, if the apples lie tightly, you don’t have to chop the duck; the apples will hold on well as is. To improve the taste of apples, you can coat them with honey and even lightly sprinkle with ground duck spices.
- To prevent the ends of the wings and legs from getting burned, you can wrap them in foil.
- Wash the potatoes, cut into halves, sprinkle with salt, black or white ground pepper and dried basil, and also mix with chopped garlic.
- Place the stuffed duck in a large baking sleeve; place the potatoes in the sleeve next to the duck. Fasten the sleeve on both sides and pierce it in 3-4 places.
- Bake the duck with potatoes in the sleeve for about 1.5 hours (temperature 180-200 degrees).
- When the duck is ready, you can cut off the sleeve at the top and bake the duck on the grill to get a golden brown crust. However, if you are already satisfied with the appearance of the duck crust, you do not need to do this.
- Serve the dish hot with chopped fresh vegetables or pickled vegetables.
Bon appetit!
Duck legs with apples in the sleeve
Apple slices can be baked together with duck not only when they stuff a whole carcass, but also separately with duck legs. The meat of duck legs is juicy and fatty, but when baked in a sleeve, when the fat comes out of them, the legs become less fatty, but remain juicy. And apples are perfectly soaked in duck fat, which only improves their taste. Eating these apples with duck meat is a real pleasure!
Ingredients:
- Duck legs – 4-6 pcs.
- Sweet and sour apples – 4-6 pcs.
- Salt – 1 tsp.
- Lemon juice – 1-2 tsp.
- Spices for duck – 2 tsp.
- Mixture of ground peppers – 0.5 tsp.
- Ground coriander – 1 tsp.
- Water – 1 l.
Cooking process:
- Wash the duck legs and remove feather stumps. You can keep them in boiling water for 3-4 minutes to help them bake better, but this is not necessary. Finally, dry the legs with paper towels.
- Next, dilute lemon juice in one liter of water and pour the liquid into a deep bowl.
- Dip the legs into lemon water and press them down with a weight, for example, cover them with a flat plate and put something heavy on it. This will help the duck legs become juicier. In addition, lemon will relieve the meat of an unnecessary specific smell.
- After 2 hours, remove the legs from the marinade, dry and rub with a mixture of salt, pepper, coriander and other spices. Add any spices to your taste. Sweet peas, ground cloves, rosemary, nutmeg and ginger go well with duck. Let the legs soak in a warm place for another 1 hour.
- Before you start cooking the stems, cut the apples into medium-sized slices and remove the core. Sprinkle them with lemon juice to prevent them from turning black.
- Place the apples and duck legs in a baking sleeve. Distribute them over the sleeve and secure the sleeve with clips. Pierce the sleeve in 3-4 places.
- Send the apples with the legs to bake in a preheated oven (temperature 180-200 degrees). Baking time – 1 hour or a little more, use your oven as a guide.
- Eat the dish hot with lingonberry sauce, stewed sauerkraut or mashed potatoes.
Bon appetit!
Advice: Duck legs that are pre-marinated in kefir for 2 hours are very juicy and tender. Marinate them, keeping them warm; no need to press down with pressure. Next, cook according to the recipe. If you have a little more time to cook, let the duck legs with apples simmer in the oven at 160 degrees for about an hour, then increase the temperature to 180-200 degrees and finish the dish, baking for another 30-40 minutes. This way you will get a very tasty, tender stewed duck.
One of the most favorite and popular holiday dishes in my family is duck with apples, baked in the oven. The meat of this bird is different from chicken; duck’s is so dense, fatty and so appetizing! And then there are the incredibly delicious apples, soaked in duck fat and flavor. I know that not everyone likes heat-treated fruits, but apples must be placed inside the carcass. Duck meat itself is quite dry and tough; apples will add juiciness to the finished dish. We will cook the duck up our sleeves. I use it for two reasons. Firstly, the duck in the roasting sleeve is better fried and does not dry out. Secondly, after this method of cooking, the oven remains practically clean; there is no need to wash it of grease.
Duck in the sleeve. Required Ingredients
Of course, we will start with the bird carcass. In order to cook duck in the sleeve, we will need:
One duck;
Four to five medium apples, it is better to choose a variety with sourness;
Ground black pepper;
Three large cloves of garlic.
These are the components without which it will not be possible to cook duck in the sleeve with apples. But there are also additional ingredients, they depend on what you decide to rub the bird carcass with. Salt, pepper and minced garlic is the most traditional option. But you can also coat the duck with honey-mustard sauce, which will give the festive dish a piquant flavor note. In this case, I recommend adding one or two quinces to the apples.
Honey mustard sauce
One tablespoon of honey.
One tablespoon of mustard.
One teaspoon of lemon juice.
Mix all ingredients with a fork. If the duck is very large, then we make two or even three portions of the sauce.
Duck in the sleeve. Preparing for baking
The duck must be thoroughly washed and dried. If there are feathers, fluff and pads left on the carcass, remove them: manually pluck out what you get, and tar the rest over gas. Peel the garlic cloves and pass them through a press, mix with salt and black pepper and rub the duck with this mixture inside and out. Apples must be washed and cut into medium pieces. There is no need to clean them, just cut out the core. We stuff the duck with fruit, stuffing it so that the edges of the bird can be sewn up with coarse thread or pinned together with toothpicks. Now you can grease the carcass with honey mustard sauce using a pastry brush. When the procedure is completed, leave the bird for an hour or two so that the meat is soaked in the sauce.
Duck in the sleeve. Baking
The bird is done, it’s time to put it in the oven. Place the stuffed duck in the sleeve and add the remaining apples there. You will get duck in the sleeve right away with a side dish if you put coarsely chopped potatoes in there too. The oven should be preheated to 200 degrees. At this temperature, bake the dish for about an hour and a half. Then you need to cut the sleeve so that the bird is covered with an appetizing crust, and send the duck to the oven for another hour. By the way, pay attention to your baking sleeve. Some manufacturers make perforations on it so that it does not burst in the oven and can be cut without effort. The perforation must be located on top. Time has passed, and the duck in the sleeve is ready. It needs to be placed on a large dish, cut into pieces with kitchen scissors and can be served. Bon appetit!
Dear hostesses, have a good mood!
Today we are preparing a royal dish - duck with apples, we will bake it in the oven, in different variations and with different fillings.
What our recipes in this article have in common is that they all contain apples, and also that they are incredibly tasty, reliable, proven and simply beautiful.
Such a beautiful bird will definitely decorate any feast and will cause great delight among guests. Compliments and a good mood for the hostess are guaranteed!
So let's get started. To quickly navigate between recipes, use the links in the box:
Before you start, a few tips:
- Choose a duck that is not very large, between 1.8 and 2.2 kg, this will allow it to bake faster and better.
- For stuffing apples, choose strong varieties so that they do not crumble into mush when baked.
- It is preferable to choose sweet, sour and sour apples; they will harmonize better with the meat.
- Be sure to remove excess fat before starting cooking: this is the tail (tail) - it can be cut out completely, or partially - only the sebaceous glands.
- Remove the esophagus from the neck, if present, as well as the upper part of the wings, where there is the least amount of meat (they tend to burn).
- Also, before starting cooking, the carcass must be washed thoroughly and all remaining hairs and feathers removed using roasting or tweezers.
- If some parts of the duck are fried too much when the carcass itself is not yet baked, wrap them in foil with the shiny side outward, this will prevent them from burning.
These are some simple but useful tips, armed with which we start cooking.
Duck with apples in the oven - the most delicious recipe
Wonderful, very successful and very tasty recipe.
If you've never tried roast duck before, be sure to give it a try.
This is the recipe that all guests beg for at the end of the feast!
Ingredients
- Duck – 2 kg
- Apples (sour) - 4-5 pcs.
For the marinade:
- Orange juice – 115 g
- Soy sauce - 100 g
- Ginger – 30 g
- Honey - 2 tbsp. l.
- Orange zest - 1 tbsp. l.
- Dried garlic - 2 tsp.
- Black pepper - ½ tsp.
- Honey - 1 tbsp.
- Cinnamon - ¼ tsp.
Orange sauce:
- Juice and fat from duck - 10-12 tbsp.
- Orange juice – 170 g
- Orange pulp - 1 pc.
- Starch - 1-2 tsp.
- Honey - 1-2 tbsp.
- Lemon juice - 1 tbsp.
- Water – 50 ml
- Cinnamon - a pinch
Preparation
Let's prepare the bird for cooking. You need to rinse it well, remove all excess remaining hairs and feathers.
We do this with a torch or tweezers, very carefully, trying not to damage the skin.
You can also remove the neck, if you don't like it, and the ends of the wings.
Please note that the sebaceous glands must be removed from the bird's tail.
We remove them because during cooking they can give the dish a very unpleasant odor and thus completely ruin it.
The glands are cut out from the back. Also, the tail can be removed entirely along with the glands; this option is also not bad.
Let's prepare the marinade for our carcass. To do this, take soy sauce, orange juice, a little honey, grated ginger and orange zest.
We grate the zest, trying not to grab the white pulp, because it is bitter, and we don’t need that.
Mix all the ingredients for the marinade in one container. Mix well to dissolve the honey.
Let's pour the marinade over our bird. Pour some inside. Next, use your hands to evenly rub the bird with the liquid on all sides.
When you have done this, cover it with film and place it in the refrigerator for further soaking for 24 hours.
Periodically, it will need to be turned from back to belly so that our marinade saturates the meat well on all sides.
This is the secret of magical softness and perfect taste.
So, the duck stood in the refrigerator and was well fed. You can begin further cooking.
Let's prepare the filling. To do this, take sour apples, wash them, without peeling the skin, cut them into slices, removing the seeds.
Add a little honey and a pinch of cinnamon to them. The aroma will be incredible, very festive.
We wipe the duck itself from pieces of ginger and orange, place it on a baking sheet lined with foil, on a pillow of apple circles.
Thanks to them, it will not stick to the foil during cooking and will give a very tasty juice, which we will use for basting and for the special orange sauce that makes this dish simply royal.
Rub the duck on all sides with a mixture of black pepper and dried garlic (better if it is garlic powder).
Fill the duck with the cinnamon apples and honey and use a wooden skewer to seal the edges so the stuffing doesn't fall out.
Alternatively, you can fasten the edges with toothpicks or sew them up.
You don’t have to cover it, but then add a little less filling.
Cover the bird with foil and place it in an oven preheated to 180 degrees. Approximate cooking time is 2 hours.
But everything will depend on the size of your duck and your oven, the time may vary.
We'll get it out in an hour and a half. Let's pour the juice that comes out of it.
We also take part of the juice (10-12 tablespoons) along with the fat to prepare orange sauce.
Cover it again with foil and put it in the oven for another half hour.
During this time we will prepare an amazing orange sauce.
Of course, if you don’t have much time or don’t want to bother, you can do without it, the duck will still turn out great.
But once you cook it, you definitely won’t regret it. It complements the dish and gives it an exquisite taste.
So, let's prepare all the components. Peel the orange slices completely from the films and cut into pieces.
Mix everything: duck juice, orange juice, honey, lemon juice, water and cinnamon (except starch and orange pieces) in one saucepan and put on fire. Let it boil.
At this time, mix the starch with water and carefully pour into the saucepan. Stir.
Starch gives the sauce thickness, so if you find it too thin, you can add starch at your discretion, first diluting it with water to get the desired consistency.
Bring to a boil again and add orange slices to the sauce. The sauce is ready!
The taste should be rich, sweet and sour. The sourness and sweetness can be adjusted to your taste by adding a little more lemon juice or honey.
And our duck is almost ready, it baked for 2 hours, all that remains is to brown it.
Remove the foil that was on top. And pour the juice over the bird.
At this stage, it may turn out that the carcass itself is not yet browned, but the legs and wings are already completely dark.
To prevent them from burning while it's browning, wrap them in foil.
Return the dish to the oven for about 20 minutes until it's nice and crispy.
We check readiness like this: pierce thick places with a toothpick. Only clear juice should come out, never blood.
Cover the duck with foil and let it stand in the air for about 15 minutes, it will cool a little and be completely cooked.
It can be served whole, decorated with apples, oranges and herbs.
Or you can divide it into portions, thin pieces and serve on plates. Be sure to top them with this wonderful sauce.
It looks incredible and tastes amazing! The aroma is such that your guests will feel dizzy!
Thanks to the channel for the recipe Positive Kitchen.
Duck with apples and lingonberries baked in a sleeve
A recipe with a very tasty sourness that unusually highlights the taste of duck meat.
When baked in a sleeve, it turns out very tender and juicy. It looks impressive on the table and tastes incredible!
Ingredients
- Duck – 2 kg
For the marinade and filling:
- Mustard - 1 tbsp. l
- Salt - 1 tbsp
- Black pepper
- Seasonings to taste
- Soy sauce - 1 tbsp. l (you can use lemon or orange juice)
- Sour apples – 3 pcs.
- Lingonberries - 3 tbsp. l
For lingonberry sauce:
- Lingonberries (frozen) – 250 gr
- Sugar - 70-80 gr
- Water - 125-130 g
- Potato starch - 8 g (about 1 tablespoon)
- Cinnamon (optional)
Preparation
Let's prepare our bird using the tips (see above).
It should be clean, bald, dried with paper towels, with the glands removed.
Be sure to cut out the sebaceous glands that are located in the tail, otherwise they will spoil your dish with their smell.
Let's prepare a marinade for it; to do this, mix salt, mustard, black pepper, and a spoonful of soy sauce.
The latter can be replaced with lemon, orange juice or pomegranate sauce. It will also be very tasty.
You can also add your favorite seasonings, such as curry or paprika, to the marinade.
Lubricate the carcass with the resulting mixture both outside and inside, do not regret it, coat it thoroughly.
You can let it brew for 24 hours in the refrigerator, then the taste will be richer.
For the filling: wash the apples and cut into slices, removing the core. Mix them with a few spoons of frozen lingonberries. Stir.
Stuff the duck with this mixture. The bird's belly can be secured with toothpicks to prevent the filling from falling out.
Prepare a baking sleeve. Carefully place it there and tie the bag.
Using a sharp knife, make small holes in the bag so that air can escape and the sleeve does not inflate during cooking.
We put our future masterpiece in the oven at 180 degrees for 2 hours.
And while it’s cooking, let’s make lingonberry sauce for the meat.
To do this, take 250 g of frozen lingonberries, pour them into a saucepan and pour 130 g of cold water over them.
Place on the fire and bring to a boil. Place 80 g of sugar in a saucepan and cook for another 3 minutes until the sugar is completely dissolved.
You can add a little cinnamon to taste.
Blend the resulting berry syrup with a blender, but not until it is completely chopped, but so that a few berries remain, it will be more beautiful.
Return the saucepan to low heat. Dilute potato starch with a small amount of water.
And with constant stirring, pour it into the heated sauce in a thin stream. Bring to a boil, but do not boil. The sauce is ready!
15-20 minutes before the end of the cooking time, open the bag and let the duck brown on top.
Poke it in several places to make sure it is ready. Only clear broth should flow out of the holes.
Cut the finished dish into portions, garnish with apples and lingonberries, and pour over lingonberry sauce. Exquisite!
Duck stuffed with buckwheat and apples
A delicious recipe with mustard marinade and buckwheat, which turns out very juicy!
Ingredients:
- Duck - 1.8-2 kg
- Green apples 2-3 pcs
- Buckwheat - 1 cup
- Salt, spices
For the marinade:
- Honey - 80 g
- Mustard - 80 g
- Black pepper, curry or paprika - 1/2 tsp
- Salt - 1 tsp
Preparation:
Prepare the duck carcass by de-feathering it and removing the glands.
For a better effect, you can scald it, then the feathers will come out very easily and the skin will be well stretched.
Pat dry with paper towels before marinating.
Let's prepare the marinade: melt the honey in a water bath until it becomes quite liquid.
Mix it with mustard, add seasonings and salt. Mix the resulting syrup well.
Coat the bird on all sides. Rub the inside with a mixture of salt and seasonings.
Now wrap it in cling film and put it in the refrigerator to soak for 2-12 hours (it’s convenient to leave it overnight).
After the carcass is successfully marinated, prepare the filling.
To do this, you need to boil the buckwheat until half cooked (salt it) and cut the sweet and sour apples into slices.
Stuff the bird by alternately adding buckwheat and apples inside. Secure the belly with toothpicks or a skewer.
Place the duck in a high-sided baking dish and cover with foil.
Place in an oven preheated to 180 degrees for approximately 2 hours.
When half an hour remains until the end of the cooking time, remove the foil and allow the duck to brown.
Be sure to check for readiness by piercing it with a toothpick or knife; the juice should come out clear.
Our beauty is ready! Decorate it as your imagination dictates and it will become the star of the holiday table!
Duck with apples and oranges baked in foil
Very elegant, breathtakingly tasty and aromatic! Simply a masterpiece!
Ingredients:
- Duck - 1.8-2 kg
- Apples (sour) – 2 pcs.
- Oranges – 3 pcs.
- Lime – 1 piece
- Honey - 1 tsp
- Spices (to taste): Salt, pepper, coriander, dried garlic, paprika, cinnamon.
- Parsley, pomegranate seeds for decoration.
Preparation:
Take your duck and prepare it by trimming the wing tips and oil glands from the tail. Also remove the esophagus from the neck, if there is one.
Carefully remove the remaining feathers and hairs with tweezers. Wash the bird.
Prepare the marinade: squeeze 2-3 tbsp into a container. l orange juice, add 1-2 tsp salt and seasonings: 1/2 tsp each pepper, coriander, paprika and dried garlic and add a teaspoon of honey. Stir.
Rub the duck inside and out with this mixture and let it sit for 1-2 hours. This way it will marinate better, be very aromatic and acquire the desired taste.
Let's prepare our filling: wash the apples and cut them into 4 parts, removing the seeds and seed partitions and put them in a bowl.
Take half an orange and cut it into 4 parts, removing the seeds and attaching them to the apples.
Squeeze half a lime over the cut fruit, sprinkle with a little cinnamon and add a teaspoon of honey to the filling.
Mix the filling well.
Carefully place the stuffing inside the duck carcass. After this, the hole can be sewn up or pinned with a wooden knitting needle, or it can be left open so that the filling is visible.
Cover a baking sheet with foil and place the duck on it. Cover the top with another sheet of foil, shiny side inward.
Bake the bird at 180-190 degrees for approximately 2 hours.
Every 30-40 minutes we take it out and pour it with the juice that will be released during the cooking process.
When the last half hour remains, we no longer cover our bird with foil so that it browns and has a crispy crust.
To check readiness, test with a toothpick; if light, clear juice comes out when pierced, it is ready.
Place the duck on a plate and decorate with thinly sliced orange slices, parsley and pomegranate seeds. Beauty and incredible taste!
Soft and juicy duck with rice, stuffed with apples and prunes
Check out another great recipe for how to cook poultry with a side dish of rice!
We hope that our recipes will be useful to you. Cook with pleasure and you will definitely succeed!
See you in new delicious articles!
Serving duck marinated in orange juice and roasted whole in a wood-burning oven began in the 14th century in China. The marinade recipe was kept secret. And in Rus', on holidays, housewives baked duck or goose stuffed with apples or buckwheat porridge. Now the tradition of serving baked poultry on the festive table is common in many countries.
When roasting, a duck carcass releases a lot of fat and, in order to avoid long cleaning times in the oven, it is more convenient to bake the bird in a special baking bag. To prevent the meat from being dry, it is better to marinate the duck. Duck with apples in the sleeve cooks faster and turns out juicy and beautiful.
This is a labor-intensive recipe, but the result will exceed expectations. The guests will be delighted.
Ingredients:
- duck – 1.8-2.2 kg;
- apples – 4-5 pcs.;
- oranges – 3-4 pcs.;
- soy sauce – 1 tbsp;
- honey – 3 tbsp;
- ginger – 2 tbsp;
- lemon juice – 1 tbsp;
- garlic, cinnamon.
Preparation:
- The carcass needs to be washed, the insides cleaned and the tail cut off, because the tail contains fatty glands that give the baked bird an unpleasant odor.
- For the marinade, mix soy sauce, a spoonful of honey, the juice of one orange and its zest in a bowl or cup. Squeeze one clove of garlic into the mixture.
- Rub the prepared bird inside and out. Wrap in film and put in a cool place for a day so that the meat is well marinated. Turn the carcass over periodically.
- Apples, it is better to take Antonovka, wash and cut into quarters, removing the seeds.
- Add a little honey and a pinch of cinnamon. Stir and place the pieces inside the duck.
- Remove pieces of ginger and zest from the surface of the duck. Salt and pepper the carcass. Place a few apple slices inside the baking sleeve. Place the duck on the prepared base and seal the sleeve.
- Make several punctures with a toothpick or needle to allow steam to escape and place the duck in a preheated oven for 1.5-2 hours.
- After an hour, the bag needs to be carefully cut on top to dry the crust. Send the duck to bake until done.
- When the bird is completely cooked, you can prepare the sauce. Take the juice and fat that was formed when cooking the duck (about 10 spoons), lemon and orange juice, the remaining honey and a drop of cinnamon.
- Mix all liquid ingredients and place in a saucepan on the fire.
- Mix a spoonful of starch with cold water in a cup and stir into the hot sauce to avoid lumps.
- Add orange slices, peeled from films and seeds, to the finished sauce.
- Taste and adjust to taste by adding honey or lemon juice.
- Serve the duck by placing the whole bird on a beautiful platter, lining the edge with apple slices.
Ingredients:
- duck – 1.8-2.2 kg;
- apples – 3-4 pcs.;
- lingonberries – 200 gr.;
- thyme – 2 sprigs;
- lemon juice – 1 tbsp;
- salt pepper.
Preparation:
- Prepare the carcass: remove the inner films, pull out the remaining feathers, cut off the tail.
- Sprinkle salt and black pepper on the inside and outside of the duck, then pour lemon juice over it and massage it in.
- Leave for several hours to salt the meat.
- Wash the apples and cut them into large slices, removing the core.
- Add lingonberries (you can use frozen ones).
- Stuff the duck and add a couple of sprigs of thyme.
- Place your duck in a roasting sleeve, tie it on both sides and make several punctures with a toothpick.
- The duck with apples in the sleeve should spend about two hours in the oven.
- Half an hour beforehand, cut the sleeve and allow the duck to brown.
- Place the finished bird on a beautiful dish and cover the edges with pieces of apples and berries.
- Separately, you can prepare lingonberry sauce or serve lingonberry or cranberry jam.
Sweet jam or jam will perfectly complement the taste of duck meat.
Duck with apples and prunes in the sleeve
No less interesting is the combination of apples and prunes for stuffing a whole duck carcass before baking.
Ingredients:
- duck – 1.8-2.2 kg;
- apples – 3-4 pcs.;
- prunes – 200 gr.;
- white wine – 2 tbsp;
- salt, spices.
Preparation:
- Rinse the duck, remove feathers and inner membranes. Cut off the tail.
- In a bowl, mix salt, pepper, nutmeg and any dried herbs. Pour dry wine and add a drop of vegetable oil.
- Rub the carcass thoroughly inside and out with the prepared mixture.
- Leave to soak for several hours.
- Rinse the prunes, and if necessary, scald with boiling water and remove the pits.
- Wash the apples and cut into large slices, removing the seeds.
- Stuff the carcass with prepared fruits and place in a baking sleeve.
- Tie the sleeve tightly and make several punctures in the upper part.
- Place the sleeve on a baking sheet and place the duck in the preheated oven.
- Half an hour before it’s ready, carefully cut the bag so as not to get burned by the hot steam.
- You can check readiness by piercing the duck at its thickest point. The color of the juice released should not be red.
- Place the cooked duck on a platter and garnish with baked fruit.
