Dear hostesses, good mood to you!
Today we are preparing a royal dish - duck with apples, we will bake it in the oven, in different variations and with different fillings.
Our recipes in this article are united by the fact that they all contain apples, as well as the fact that they are incomparably tasty, reliable, proven and simply beautiful.
Such a beautiful bird is sure to decorate any feast and cause great delight among guests. Compliments and good mood to the hostess are provided!
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, within 1.8-2.2 kg, this will allow it to bake faster and better.
- Apples for stuffing choose strong varieties so that they do not spread into porridge when baked.
- It is preferable to choose apples that are sweet and sour and sour, they will harmonize better with meat.
- Be sure to remove excess fat before starting cooking: this is the tail (tail) - it can be cut out completely, or it can be partially cut out - only the sebaceous glands.
- Remove the esophagus from the neck, if there is one, as well as the upper part of the wings, where there is the least meat (they tend to burn).
- Also, before starting cooking, the carcass must be washed well, all remaining hairs and feathers should be removed using roasting or tweezers.
- If some parts of the duck are fried very strongly, when the carcass itself has not yet been baked, wrap them with foil with the shiny side out, this will prevent burning.
Here 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, you should definitely give it a try.
This is the recipe that all the guests ask for at the end of the feast!
Ingredients
- Duck - 2 kg
- Apples (sour) - 4-5 pcs.
For marinade:
- Orange juice - 115 g
- Soy sauce - 100 g
- Ginger - 30 g
- Honey - 2 tbsp. l.
- Orange peel - 1 tbsp. l.
- Dried garlic - 2 tsp
- Black pepper - ½ tsp
- Honey - 1 tbsp.
- Cinnamon - ¼ tsp
Orange sauce:
- Juice and fat from a 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
Cooking
Let's prepare the bird for cooking. It is necessary to rinse it well, remove all excess remaining hairs and feathers.
We do this with a torch or tweezers, very carefully so as 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 tail of the bird.
We remove them due to the fact that during cooking they can give the dish a very unpleasant smell and thus spoil it completely.
The glands are cut 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 rub the zest trying not to capture the white pulp, because it is bitter, but we do not need it.
Mix all the ingredients for the marinade in one bowl. Mix well to dissolve the honey.
Pour the marinade over our bird. Pour some in. Next, with your hands, evenly rub the bird with liquid on all sides.
When you have done this, cover it with a film and put it in the refrigerator for further impregnation for 24 hours.
Periodically, it will need to be turned from back to belly so that our marinade soaks the meat well from all sides.
This is the secret of magical softness and perfect taste.
So, the duck stood in the refrigerator, well fed. You can start cooking.
Let's prepare the filling. To do this, take sour apples, wash them, without peeling off the skin, cut them into slices, removing the seeds.
Add some 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, put it on a baking sheet covered 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 watering and for a special orange sauce that makes this dish simply royal.
Rub the duck on all sides with a mixture of black pepper and dried garlic (it is better if it is garlic powder).
Fill the duck with apples, cinnamon and honey and use a wooden skewer to close the edges so the stuffing doesn't fall out.
Alternatively, you can fasten the edges with toothpicks or sew.
You can not close, but then put a little less stuffing.
Cover the bird with foil and place it in an oven preheated to 180 degrees. Estimated 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 in an hour and a half. Pour the juice that stood out from it.
And also we take part of the juice (10-12 tablespoons), together with fat, to prepare orange sauce.
Cover it again with foil and send it to the oven for another half an hour.
During this time, we will prepare an amazing orange sauce.
Of course, if you don’t have much time or don’t feel like messing around, then you can do without it, the duck will still turn out great.
But once you make it, you won't regret it. It complements the dish and gives it an exquisite taste.
So, let's prepare all the ingredients. 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.
The starch thickens the sauce, so if it seems too thin for you, you can add starch at your discretion, first diluting it with water to get the desired consistency.
Bring to a boil again and add the orange slices to the sauce. The sauce is ready!
The taste should be rich sweet and sour. The acidity and sweetness can be adjusted to your liking by adding a little more lemon juice or honey.
And our duck is almost ready, it was baked for 2 hours, it remains only to brown it.
Remove the foil that was on top. And pour the bird with the secreted juice.
At this stage, it may turn out that the carcass itself is not yet reddened, and the legs and wings are already completely dark.
To keep them from burning while it browns, wrap them in foil.
Return the dish to the oven for about 20 minutes so that it becomes so beautiful and toasted.
We check readiness as follows: pierce in thick places with a toothpick. Only clear juice should stand out, in no case blood.
Cover the duck with foil and let it stand in the air for about 15 minutes, it will cool down a bit and completely reach.
It can be served on the table as a whole, decorated with apples, oranges and herbs.
And you can divide into portioned, thin pieces and serve on plates. Be sure to pour them with a wonderful sauce.
Looks amazing and tastes amazing! The aroma is such that guests will feel dizzy!
Thanks for the recipe channel Positive Kitchen.
Duck with apples and lingonberries baked in the sleeve
A recipe with a very tasty sourness, which unusually sets off the taste of duck meat.
When baked in a sleeve, it turns out very tender, juicy. Looks great on the table and tastes amazing!
Ingredients
- Duck - 2 kg
For the marinade and toppings:
- Mustard - 1 tbsp. l
- Salt - 1 incomplete tbsp
- Black pepper
- Seasonings to taste
- Soy sauce - 1 tbsp. l (you can lemon or orange juice)
- Sour apples - 3 pcs
- Cowberry - 3 tbsp. l
For lingonberry sauce:
- Lingonberries (frozen) - 250 gr
- Sugar - 70-80 gr
- Water - 125-130 gr
- Potato starch - 8 gr (about 1 tbsp)
- Cinnamon (optional)
Cooking
We will prepare our bird using the tips (see above).
She should be clean, bald, dried with paper towels, with glands cut out.
Be sure to cut out the sebaceous glands that are in the tail, otherwise they will spoil your dish with their smell.
Prepare a marinade for her, for this we mix salt, mustard, black pepper, 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, coat well.
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 tablespoons of frozen lingonberries. Stir.
Stuff the duck with this mixture. The belly of the bird can be fastened with toothpicks so that the filling does not fall out.
Prepare the baking sleeve. Gently place it there, tie the bag.
Use a sharp knife to 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 a temperature of 180 degrees for 2 hours.
And while it is cooking, we will make lingonberry sauce for meat.
To do this, take 250 g of frozen lingonberries, pour it into a saucepan and fill it with 130 g of cold water.
Put on fire and bring to a boil. We put 80 g of sugar in a saucepan, and cook for another 3 minutes until the latter is completely dissolved.
You can add a little cinnamon to taste.
We interrupt the resulting berry syrup with a blender, but not until completely crushed, but so that a few berries remain, it will be more beautiful.
Return the saucepan to low heat. Dilute potato starch with a little water.
And with constant stirring in a thin stream, pour it into the heated sauce. 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.
Pierce it in several places to make sure it's done. Only clear broth should come out of the holes.
Cut the finished dish into portioned pieces, decorate with apples and lingonberries, pour over with lingonberry sauce. Exquisite!
Duck stuffed with buckwheat and apples
A delicious recipe with mustard marinade and buckwheat, which is very juicy!
Ingredients:
- Duck - 1.8-2 kg
- Green apples 2-3 pcs
- Buckwheat - 1 cup
- Salt, spices
For marinade:
- Honey - 80 g
- Mustard - 80 g
- Black pepper, curry or paprika - 1/2 tsp
- Salt - 1 tsp
Cooking:
Prepare the duck carcass by removing the plumage and glands.
For the best effect, you can scald it, then the feathers will come out very easily, and the skin will stretch well.
Pat it dry with paper towels before marinating.
Let's prepare the marinade: melt the honey in a water bath so that it becomes quite liquid.
Mix it with mustard, add seasonings, salt. Mix the resulting syrup well.
Coat the bird on all sides. Rub the inside with a mixture of salt and spices.
Now wrap it in cling film and send it to the refrigerator for impregnation for 2-12 hours (it is convenient to leave it overnight).
After the carcass is safely marinated, prepare the filling.
To do this, boil buckwheat until half cooked (salting it) and cut sweet and sour apples into slices.
Start the bird alternately adding buckwheat and apples inside. Secure the belly with toothpicks or a skewer.
Place the duck in a high-sided roasting dish and cover with foil.
Put in an oven preheated to 180 degrees for about 2 hours.
When half an hour is left before the end of the cooking time, the foil must be removed and the duck should be allowed to brown.
Be sure to check for readiness by piercing it with a toothpick or knife, the juice should stand out transparent.
Our beauty is ready! Decorate it as your fantasy tells and it will become the star of the holiday table!
Duck with apples and oranges baked in foil
Very elegant, breathtakingly tasty and fragrant! Just a masterpiece!
Ingredients:
- Duck - 1.8-2 kg
- Apples (sour) - 2 pcs
- Oranges - 3pcs
- Lime - 1pc
- Honey - 1 tsp
- Spices (to taste): Salt, pepper, coriander, dried garlic, paprika, cinnamon.
- Parsley, pomegranate seeds for decoration.
Cooking:
Take the duck and prepare it by trimming the ends of the wings and the sebaceous glands from the tail. And also remove the esophagus from the neck, if any.
Carefully remove the remaining feathers and hairs with tweezers. Wash the bird.
Prepare the marinade: squeeze 2-3 tbsp. l orange juice, add salt 1-2 tsp and seasonings: 1/2 tsp each of 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 brew for 1-2 hours. So it marinates better, it will be very fragrant and acquire the desired taste.
Let's prepare our filling: wash the apples and cut them into 4 parts, removing the seeds and seed membranes and put them in a bowl.
Take half an orange and cut it into 4 parts, removing the seeds and attach them to the apples.
Squeeze half a lime on the chopped fruit and sprinkle with a little cinnamon and add a teaspoon of honey to the filling.
Mix the stuffing well.
Gently place the stuffing inside the duck carcass. After that, the hole can be sewn up or chipped with a wooden knitting needle, or you can leave it open so that the filling is visible.
Cover a baking sheet with foil, place the duck on it. Top it with another sheet of foil, shiny side inward.
Bake the bird at 180-190 degrees for about 2 hours.
Every 30-40 minutes we take it out and pour over it with juice, which will stand out during the cooking process.
When the last half an hour remains, we no longer cover our bird with foil so that it turns red and has a crispy crust.
To check readiness - test with a toothpick, if light, transparent juice comes out when punctured, it is ready.
Put the duck on a dish, decorate with thinly sliced orange slices, parsley and pomegranate seeds. Beauty and unparalleled taste!
Soft and juicy duck with rice stuffed with apples and prunes
Check out another great recipe on how to cook a bird already with a side dish of rice!
We hope you enjoy our recipes. 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-fired oven dates back to the 14th century in China. The marinade recipe was kept secret. And in Russia, on holidays, housewives baked a duck or a goose stuffed with apples or buckwheat porridge. Now the tradition of serving baked poultry on the festive table is common in many countries.
During baking, the duck carcass releases a lot of fat and, in order to avoid a long washing of the oven, it is more convenient to bake the bird in a special baking bag. To make the meat not 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 laborious 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 tablespoons;
- ginger - 2 tablespoons;
- lemon juice - 1 tbsp;
- garlic, cinnamon.
Cooking:
- The carcass needs to be washed, the insides cleaned and the tail cut off, because in the tail there are fatty glands that give the baked bird an unpleasant odor.
- For the marinade, combine 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 foil and put in a cool place for a day so that the meat is well marinated. Turn the carcass periodically.
- Apples, it is better to take Antonovka, rinse and cut into quarters, removing seeds.
- Add some honey and a pinch of cinnamon. Mix 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. Lay the duck on the prepared substrate and close the sleeve.
- Make a few punctures with a toothpick or needle so that the steam comes out and place the duck in a preheated oven for 1.5-2 hours.
- After an hour, the package must be carefully cut from above to dry the crust. Send the duck to roast until done.
- When the bird is completely ready, you can prepare the sauce. Take the juice and fat that was formed during the preparation of the duck (about 10 tablespoons), lemon and orange juice, the remaining honey and a drop of cinnamon.
- Mix all liquid ingredients and put in a saucepan on fire.
- Mix a spoonful of starch with cold water in a cup and stir in hot sauce so that no lumps form.
- In the finished sauce, add orange slices, peeled from films and seeds.
- Taste and bring to taste by adding honey or lemon juice.
- Serve the duck by laying the whole bird on a beautiful dish, overlaying apple slices around the edge.
Ingredients:
- duck - 1.8-2.2 kg;
- apples -3-4 pieces;
- lingonberries - 200 gr.;
- thyme - 2 branches;
- lemon juice - 1 tbsp;
- salt pepper.
Cooking:
- Prepare the carcass: remove the inner films, pull out the remaining feathers, cut off the tail.
- Sprinkle the duck inside and out with salt and black pepper, then pour over the lemon juice and massage it in.
- Leave for a few 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, put a couple of sprigs of thyme.
- Place your duck in a roasting sleeve, tie off both sides and poke a few holes with a toothpick.
- Duck with apples in the sleeve in the oven should spend about two hours.
- For half an hour, the sleeve should be cut and let the duck brown.
- Put the finished bird on a beautiful dish and cover the edges with apple slices and berries.
- Separately, you can cook 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 with prunes for stuffing a whole duck carcass before baking.
Ingredients:
- duck - 1.8-2.2 kg;
- apples -3-4 pieces;
- prunes - 200 gr.;
- white wine - 2 tablespoons;
- salt, spices.
Cooking:
- Rinse the duck, remove the feathers and inner films. 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.
- Thoroughly rub the carcass with the prepared mixture inside and out.
- Leave to soak for a few hours.
- Rinse the prunes, and if necessary, scald with boiling water and remove the seeds.
- Wash the apples and cut into large slices, removing the seeds.
- Stuff the carcass with prepared fruit, and place in a baking sleeve.
- Tie the sleeve tightly and poke a few holes in the top.
- Place the sleeve on a baking sheet, and send the duck to the preheated oven.
- Half an hour before cooking, carefully cut the bag so as not to burn yourself with hot steam.
- Readiness can be checked by piercing the duck in the thickest place. The color of the secreted juice should not be red.
- Put the finished duck on a dish and garnish with baked fruit.
A dish like duck with apples looks great on a festive table, at a romantic dinner or just at an evening family meal. But in order for the golden duck baked with apples to please the eyes and stomach of the eaters, you need to know how to cook it properly. Unfortunately, not all cooks know the correct recipe for this second course. We do not despair, but try our duck recipe with apples in the sleeve, with it you will definitely create a delicious golden “carcass”.
Many of you are probably wondering why you need a sleeve when baking a bird, because cooking a duck can go without it ?! The sleeve helps to achieve maximum roasting of poultry meat, and for those who have a not very new and powerful oven, the baking package will help double, at the end of cooking your second dish will be baked just perfectly, not a single raw piece.
Cooking ruddy duck with apples
We have already come close to how to bake a duck in a sleeve with apples, let's make a small digression on the list of ingredients for cooking.
Products for roasting poultry
A delicious duck with apples in the sleeve can be obtained by those chefs who are not too lazy to get the freshest products, and especially poultry. For her, it is best to go to the local market, where the best farmers sell the duck. 
- One duck carcass of a decent size.
- 2 apples, preferably from a sweet "breed".
- 1 ripe orange.
- Half head of garlic.
- 50 ml of olive oil, if it is not available, then replace it with vegetable oil.
- Salt, fragrant ground black pepper - all this to your liking.
- Basil, a few fresh leaves, and if they are not there, then a teaspoon of dry.
- Half a red pepper.
The process of preparing a ruddy carcass
The scheme of how a duck with apples in a baking bag is prepared step by step will now be described, you just have to turn on your attention and culinary mood to “overcome” our duck recipe with apples in the oven in your sleeve. So here are our baking instructions:
- First, you will independently master the preparation of a fragrant marinade for poultry at home, a marinade from a store bag is not at all your option. We need a marinade to get a golden color and even more juiciness of this second course. Pour olive or vegetable oil into a bowl, squeeze the garlic obtained from the press into it. Add chopped basil leaves, finely chopped red pepper and salt to the oily-garlic liquid, put all this to taste. We mix all the ingredients. Now it's the turn of adding orange juice, cut the fruit into 4 slices and squeeze one by one into a bowl with marinade. We mix the components again and leave all this odorous mixture alone for 10 minutes.
- Turn on your oven and set the temperature to 180 degrees. We are engaged in cleaning and slicing apples, they must be cut into small cubes, but not smaller! We thoroughly wash the carcass of the duck and let it dry so that it subsequently thoroughly absorbs the marinade.
- We coat the entire carcass with marinade both outside and “inside”.
- We put the apples inside the bird and pierce the hole with prepared wooden skewers, if you are afraid that the filling will fall out, sew the bird with strong threads.
- We pack the bird carcass in a baking bag, close it tightly and put the dish on a baking sheet and put it in the oven.
Our duck with apples is baked in the oven in the sleeve for about two and a half hours. A little secret, so that your delicious baked duck acquires a luxurious piece of gold, open the sleeve ten minutes before the end of cooking. The cooking process is over, you can serve your second course on a beautiful plate. We presented a beautiful serving option in our topmost photo.
Duck baked in the oven can turn out incredibly tasty and soft if it is properly prepared. Very often it happens that the duck comes across oldish with rather coarse and tough meat, and no matter how much you would like to cook it today, it is better to marinate it and wait a while. For a young duck, it will be enough to lie in a pickled state overnight, for an old one - a day. Today I bring to your attention a recipe for duck with apples in the sleeve.
How to cook duck with apples?
Ingredients:
- Duck carcass;
- Green apples - 2 pcs;
- Lemons - 2 pcs;
- Soy sauce - 6 tbsp. l;
- Grated ginger root - 2 tbsp;
- Salt pepper;
- Balsamic vinegar - 2 tsp;
- Honey - 2 tbsp;
- Olive oil - 2 tbsp;
Delicious duck marinade
First you need to prepare the marinade: squeeze the lemons, add two tablespoons of honey, olive oil, balsamic vinegar, ginger and soy sauce to them. If your duck is too large, increase the proportions to make enough marinade. Warning your questions about whether it is possible to replace balsamic vinegar with some other: wine, apple, table, I will answer no. This marinade involves the use of the king of all vinegars - balsamic (read the article -). In general, this thing in the kitchen is very useful, especially if you want to master French and Italian cuisine.
This marinade is incredibly fragrant, and the longer you soak the duck in it, the sweeter and tastier it will turn out.
Preparing the duck
Rinse the duck and pat dry with a paper towel. Now you should carefully rub it with salt and pepper. I use freshly ground pepper - it is very fragrant.
We put the duck in a deep bowl and fill it with our delicious marinade. We remove the duck for the night or for a day in the refrigerator.
The next day, we take the duck out of the refrigerator. Take apples, cut in half and remove the core. Then cut the apples into slices.
We stuff the duck tightly with our apples.
Then we put it in a paper sleeve, tie it up and send it to the oven for an hour and a half to bake at 180 degrees.
I don’t make any holes in the sleeve, during the cooking process it swells a lot, but that’s okay. Thanks to the sleeve, the juice from the duck does not spread on the baking sheet, and it oozes in it for the whole hour and a half.
15 minutes before the end of cooking, cut the sleeve and let the duck brown.
Duck baked in a sleeve with apples is ready. Now you can delight yourself and your loved ones with a delicious dinner!
- 1 How to choose a good duck
- 2 Delicious duck with apples in the sleeve
- 3 Duck with apples and prunes in the sleeve
In many families, duck with apples is a traditional dish that is prepared on special occasions. Indeed, duck meat is considered a delicacy, which means that duck dishes will be an ideal option for a festive menu. Most housewives use a roasting sleeve to cook poultry. This not only simplifies the cooking process, but also makes the meat tender, soft and juicy. And now we will look at such a delicious topic as a duck with apples in a baking sleeve.
The key to a delicious dinner is the right duck. In the market, they will definitely try to sell you a middle-aged bird, but if you know how to distinguish young game from old, you will not be able to deceive. So, a young duck can be identified by its brisket. As you know, in a young bird, the bones are soft and when you press on the chest, it can be slightly bent.
If you are not allowed to touch the product with your hands, then pay attention to the claws, if they are even, parallel to each other, then you have a young duck in front of you, since the old one has hard claws, they look in different directions. Its wrinkles will tell about the age of the bird, namely the folds above the beak - the more there are, the older the duck.
If you decide to buy a bird in a supermarket, then the signs of a quality bird are: no sour smell, light fat, whole skin without any darkening. It is also better to choose a medium-sized duck.
Delicious duck with apples in the sleeve
Now we will look at a step-by-step method of how to prepare a duck with apples in a baking sleeve. Apples are a popular fruit most often used for stuffing poultry, but other fruits such as orange, plum or quince can also be used.
Of the ingredients you will need: 1 medium-sized duck, 4-5 apples, salt, pepper, 1 tbsp. tablespoons of soy sauce and olive oil, 3 tablespoons of honey and juice of 1 lemon.
We start cooking by taking the duck, washing it well and pouring boiling water over it. This will lead to the fact that the pores on the skin, after dousing, will close and the skin will not burst during baking, but will remain whole. Next, the duck should be dried with a paper towel, carefully rubbed with salt and pepper, stuffed with apple slices and marinated. For the marinade, mix soy sauce, honey, olive oil and lemon juice. It is better to leave the duck to marinate overnight, especially if you have poultry.
We put the pickled and stuffed duck in a sleeve and bake in the oven at a temperature of 200 degrees from 1 to 1.5 hours. 30 minutes before readiness, the sleeve can be cut so that the crust is browned.
Duck with apples and prunes in the sleeve
Duck with apples and prunes is a special treat for important guests. As in the previous recipe, there is nothing complicated here. We take a duck (2 kg), wash, dry, rub with salt and pepper. We stuff with apple slices and prunes, which must first be soaked in cold water and cut into strips.
Now the marinade. To do this, mix the juice of one lemon, a tablespoon of soy sauce and vegetable oil. We generously grease the carcass with marinade and cook the duck for 2 hours at a temperature of 200 degrees.
Duck with apples in a baking sleeve is a fragrant, tasty and mouth-watering dish that has many cooking options and each has its own characteristics and secrets.
