On holidays, all housewives try to surprise and pamper their guests and households with exquisite food. One of the items on the festive menu is often baked stuffed poultry - goose or duck. Duck is a little easier to bake - it is smaller than a goose and takes less time to cook it. The filling of apples and prunes will nourish the meat with a juicy and sweet taste, it will remain tender and soft. Such minced meat will protect the carcass from drying out during heat treatment.
It is necessary
-
- 1 duck;
- sleeve for baking;
- food foil;
- 3-4 apples;
- 100 g of prunes;
- 0.25 tsp ground black pepper;
- salt;
- seasonings (tarragon
- marjoram
- ground nutmeg).
Instructions
Step 1
Wash the duck thoroughly. Peel off the skin with the dull side of a knife. If the duck is not gutted, remove all offal. Be sure to cut the sebaceous gland near the tail from the back. This will eliminate the specific taste and smell of waterfowl.
Step 2
Cut out the bird's neck carefully, leaving the skin around it. Remove excess fat. Wash the inside of the carcass thoroughly. Dry the bird.
Step 3
Rub the duck inside and out with salt, pepper and seasoning.
Step 4
Core the apples. Peel them. Cut each apple into 4-6 slices. Rinse out the prunes.
Step 5
Start the neck and belly of the duck with 2/3 apples, adding some prunes to them.
Step 6
Sew up the carcass with coarse stitches with cotton thread or secure with toothpicks to prevent the filling from falling out. Tie the wings and legs together.
Step 7
Spread out the foil and lay out some apples, having previously cut them into smaller pieces. Add half of the prunes.
Step 8
Place the stuffed duck on top. Place the remaining prunes and apples on top of it. Wrap the foil around in three turns. Fasten the upper and lower ends of the foil together.
Step 9
Place the bundle in the baking sleeve. Make holes in the upper part for steam to escape without touching the foil.
Step 10
Preheat oven to 180 degrees. Place the prepared carcass on a wire rack or grill rack. Do not bake the bird on a solid surface, because the back can burn. Place a baking sheet in the bottom of the oven to allow excess juice to drain there. Bake for 2 hours.
Step 11
Cut the top of the sleeve and foil, spread it a little to the sides, drain the juice. Return the duck to the unwrapped foil and bake for another 30 minutes. It should be covered with a delicious crispy crust.
Step 12
Remove the bird from the oven. Let the dish sit for 15-20 minutes before serving. Remove the threads and toothpicks.
