Duck meat is tender, juicy, dense with a pleasant aroma - a real delicacy. Such exquisite dishes as duck baked in the oven with apples or stuffed with various fillings will always be in the center of the table at any festive event.
It is necessary
-
- For a duck with apples:
- - 1 duck;
- - 2 apples;
- - 1 lemon;
- - 1 tbsp. l. honey;
- - 1 tbsp. l. vegetable oil;
- - 1 tsp balsamic vinegar;
- - 3 tbsp. l. soy sauce;
- - 1 tbsp. l. grated ginger root;
- - salt
- ground black pepper to taste.
- For stuffed duck:
- - 1 duck;
- - 250 g of unleavened cheese;
- - 50 g of hard cheese;
- - 200 g olives;
- - 1 orange;
- - 50 g bread crumbs;
- - cumin
- salt to taste.
Instructions
Step 1
Duck with apples
Prepare the marinade. To do this, squeeze the juice out of the lemon. Combine soy sauce, honey, balsamic or wine vinegar, lemon juice, vegetable oil, preferably olive oil. Add the ginger root grated on a fine grater and stir everything thoroughly.
Step 2
Peel the gutted duck, wash well under running water, and then pat dry with a paper towel. Combine salt and ground black pepper. Rub the duck carcass with this mixture both outside and inside. Place the duck in a deep bowl and cover with the marinade. Leave the carcass to marinate for 8-12 hours.
Step 3
Wash the apples, cut them in half, core them and cut them into wedges. Place the apples in the belly of the duck, secure the incision on the carcass with toothpicks. Put the duck with apples in a sleeve or baking bag and leave in an oven preheated to 180-200 degrees C for about an hour and a half. Open the bag 10-15 minutes before the end of baking to brown the duck.
Step 4
Stuffed duck
Wash the duck and dry it with a paper towel. Take the bones out through the neck, leaving only the shins, wings, and humerus. To do this, pull the soft tissue around the duck's neck, find the hyoid bone and, using a knife, remove it. Now push back the skin and find the shoulder joint. Cut the ligaments, being careful not to damage the joints. Remove the bird's scapula and collarbone. Use a small, sharp knife to separate the duck meat from its skeleton. Take it off like a stocking to the lower extremities. Open the knee joint, cut the ligaments and chop off the thigh bone.
Step 5
Prepare the filling. First cut fresh unleavened cottage cheese into cubes and then mash with a fork. Remove pits from olives. First remove the zest from the orange, then separate the pulp from the film. Chop the olives and orange pulp. Hard cheese, for example, Parmesan, Gruer, grate on a fine grater. Combine unleavened cheese, orange wedges, and olives. Add bread crumbs and hard cheese.
Step 6
Rub the inside and outside of the duck with salt. Start the carcass with the prepared mass. Sew the threads on the tail and neck sides. Place the stuffed duck, breast side up, on a baking sheet. Sprinkle with cumin to neutralize the smell of duck fat. Pierce the carcass in several places with an awl so that the skin does not burst during baking.
Step 7
Heat the oven to 180 degrees C. Bake the duck for 1-1.5 hours, periodically pouring the resulting juice over it. Cut the finished stuffed duck into portions and serve with sliced orange wedges and a glass of red wine.
