Contents
Duck with oranges and apples: video recipe
The recipe for duck with apples is considered their own by many peasant cuisines of the world. The same bird, but combined with oranges, is a classic of French gourmet cuisine. The combination of such different culinary tendencies in a recipe is an invention of modern times, such a cuisine is called fusion.
Duck recipe with apples and oranges
How to stuff duck with orange and apple filling
In order to cook a duck stuffed with oranges and apples, you will need: – 1 duck, with a total weight of 2 kilograms; – 1/2 teaspoon of salt; – 1/4 cup of freshly squeezed orange juice; – 1 tablespoon of liquid honey; – 1 1 / 2 teaspoon ground nutmeg; – 1 teaspoon ground paprika; – 1 medium apple; – 1 medium orange; – 1/4 cup dried apricots; – 1/4 cup prunes; – 1/3 cup nuts such as cashews, walnuts or almonds; – 1 teaspoon of dried basil; – 1 teaspoon of dried marjoram; – 5 cloves of garlic.
If you come across a larger or smaller bird, increase or decrease the amount of ingredients needed, in proportion to the weight of the duck.
Any organs should be removed from the duck, if suddenly you got a bird that was not gutted, wash the carcass well inside and out with warm water, rub it with a food brush if necessary. Dry the outside and inside of the duck with paper tea towels. Cut dried fruits into small cubes. Pulse the nuts in a blender or wrap with cling film and roll over them several times with a rolling pin.
Rinse and dry the apple, cut it into slices, cutting out the core, then chop it into small cubes. Remove the peel from the orange along with the outer membrane attached to it, cut the pulp in segments and also cut it into small cubes. Peel the garlic and cut 2 cloves into thin slices.
Prepare the filling by mixing apple and orange pieces, dried fruit, chopped garlic, nuts in one bowl, season with dried basil and marjoram, and 1 teaspoon of nutmeg. Tamp the resulting minced meat tightly into the cavity of the bird and fasten the duck skin over it with culinary thread. Tie the legs of the bird with baking twine.
Instead of stitching up the duck, you can use toothpicks to fasten the skin over the tail.
How to bake duck with apples and oranges
Line a baking tray with two layers of cling foil. In a small bowl, combine the liquid honey, add the minced remaining garlic, 1/2 teaspoon of nutmeg, salt, fresh juice, and paprika. Grate the duck well on all sides with the resulting mixture. Place the bird upside down with the wings tucked under the breast. Take two more layers of foil and place them on top of the bird. Seal the duck in a large foil envelope, joining the edges tightly together.
Leave the poultry prepared in this way to marinate for 2-3 hours at room temperature. Preheat the oven to 175 ° C and, without opening the envelope, place the baking sheet with the bird. Bake the poultry for 2-2,5 hours, then open the foil, pour the juice over the duck and increase the heat to 260 ° C.
Roast the duck until the skin is golden, periodically pouring the juice over the poultry. Remove the finished bird from the oven and let it rest for 15-20 minutes so that the juice does not leak out of the duck when cutting. Remove strings or toothpicks, place the bird on a serving platter and serve.