Roast duck is a great meat dish worthy of a royal table. You can cook it in different ways, but most often the duck is baked with apples. Duck apple recipe goes well with the sweet and sour taste of apple fruits. In addition, baked fruits are a great side dish.
Roast duck with apples is one of the most popular dishes of European cuisine. It can often be found on the menu of expensive restaurants. However, you can cook duck in your own kitchen if you use our recipe with a photo.
It is best to cook duck for family holidays. Thanks to prolonged marinating, the meat will become soft and tender, and the apples will do their job during the baking process, giving the duck a unique taste.
Sew up the hole with a thick needle with a double thread. This will keep all the juices inside and the meat will definitely be juicy. We tie the sleeve and send the form to the oven for 70-80 minutes. Then cut off the top of the sleeve with scissors, use a spoon to pour the duck with melted fat. We return to the oven again. The procedure is repeated 2-3 more times with an interval of 5-7 minutes. Thanks to this, the carcass will brown beautifully.
Readiness is periodically checked by piercing the breast in the thickest part with a toothpick. The juice should be clear, not pink. 10 minutes before the end, cut a few apples into quarters and put next to the carcass in duck fat. These slices will go for a beautiful presentation, since almost puree is formed from the apples inside. It is tasty, but not suitable for decoration.
It is desirable to choose a duck of medium size (about 2 kg). In this case, it will definitely bake.
If the duck is frozen, it should only be thawed naturally at room temperature.
Before cooking, it is necessary to remove excess fat (tail or sebaceous glands), the esophagus and the upper part of the wings, which can simply burn in the oven.
For the filling, you should take apples with dense pulp so that during baking they do not turn into porridge.
It is worth giving preference to sweet-sour and sour varieties of apples. They pair perfectly with duck meat.
The cuts on the duck can be sewn up with thread or connected with toothpicks. If this is not done, the meat will not be as juicy.
Any spices, apple cider vinegar, pomegranate and orange juice, wine, soy sauce are ideal for marinade. They will help remove the specific taste of duck meat.
The carcass can be stuffed with apple slices, as well as baked whole on a common baking sheet. In this case, for a brighter aroma and special taste, fruits can be sprinkled with cinnamon and salt.
To get a golden crisp, closer to the end of baking, the duck should be periodically watered with the released fat.