Baked duck with apples is a classic dish for a festive table. Thanks to baking in foil, duck meat is soft, tasty and healthy. This heat treatment mode does not require additional liquid, the poultry is cooked in its own juice.
It is necessary
-
- 1 duck;
- 1-1.5 kg of apples;
- 1 head of garlic;
- 30 g of vegetable oil;
- 100 g of prunes;
- salt
- pepper.
Instructions
Step 1
Rinse the duck thoroughly and pat dry with a paper towel. Clean the skin from the remnants of feathers, cut out the sebaceous gland near the tail on the back to get rid of the specific smell and taste. Remove excess fat from the inside of the abdomen. Rub the inside and outside of the bird with salt and pepper.
Step 2
Cut the washed apples into 6-8 slices, cutting out the core beforehand. Fill the duck's belly and neck with apples. Sew up the incision with white cotton thread, and tie the wings and legs together. Spread out the foil, place the finely chopped apples and half the steamed prunes.
Step 3
Place the duck on top, with more apple and prune slices on top. Wrap the bird in foil in three turns, if there is not enough foil width, wrap the duck across a couple of times. Place the wrapped bird in a roasting sleeve. Make a few holes on the top of the sleeve to let the steam out. Be careful not to tear the foil.
Step 4
Preheat the oven to 180 degrees and place the prepared duck on the wire shelf. Do not place on a solid sheet as the back may burn. Bake for about 1.5-2 hours.
Step 5
After that, cut and unscrew the upper part of the foil and the sleeve. Pour the juice into a skillet. Place the duck on a wire rack or leave it on unfolded foil and bake for another half hour until crisp, but do not dry it out.
Step 6
Place the skillet with juice on the stove, add finely chopped apples and the other half of the prunes and simmer for 15 minutes, covered. Remove the finished duck from the oven, carefully cut, do not forget to remove the threads. On the dish, first put the stewed apples and prunes, then the duck apples, and on top - the baked duck pieces. Garnish this dish with fried or boiled potatoes and fresh vegetable salad.
Step 7
If the duck is not young, it is better to pre-marinate it for several hours with a mixture of olive oil, salt, pepper and mustard.
