Contents
Roast duck with apples: impossible to resist. Video
The roast duck recipe has long become a classic in the cuisines of many countries. However, they usually remember him on the eve of the New Year or Christmas. This neglect is unfair since all the ingredients are available at any time of the year. And a dish as delicious as roast duck with apples doesn’t require much of a reason.
Roast Duck Recipe: Preparing Meat
Ingredients required for the dish:
– duck carcass weighing 2 kg; – 0,5 kg of sweet and sour apples; – 1 medium-sized lemon; – spices (black pepper, paprika, cinnamon); – salt.
Chilled duck carcass is used for cooking, but not frozen.
If the meat was stored in the freezer, defrost it gradually: first, transfer it to the refrigerator for several hours and only then complete defrosting at room temperature. So the meat won’t be too tough
Before cooking, you need to turn on the oven, it should have time to warm up to 200 ° C. Take a duck carcass directly. If it’s not plucked well, scorch it over a fire, then roll it in flour and wipe with a damp towel to remove any remaining stumps.
Next, the gutted duck should be rinsed under running water, and then the excess fat should be cut off. Do not forget to also cut off the tail of the duck, otherwise it can give bitterness.
In a separate container, prepare the mixture for rubbing the carcass. To do this, mix salt and spices, the mixture must be homogeneous. Now rub the duck carcass with it evenly. You can also brush the meat with lemon juice.
Black and red peppers, paprika, ginger, cinnamon and garlic are ideally combined with duck meat
Roast duck filling with apples
Wash, peel and peel half a kilo of apples. Cut them into large wedges or cubes. To prevent the apples from darkening, be sure to sprinkle them with lemon juice. As a spice for apples, it is better to use the same mixture as for duck, you can also sprinkle it with cinnamon.
For the filling, it is better to use hard sweet and sour apples. As a rule, these are winter varieties, for example Antonovka
Now fill the duck carcass with the prepared apples. There should be enough apples, but the duck should not be too puffed up. As the chefs say, it should feel like real to the touch. Otherwise, the skin may crack during baking.
Once the stuffing is finished, sew the weft with coarse threads (overstitching) or prick with toothpicks. The latter option is simpler in comparison with the process of sewing and further extraction of threads.
Roast duck: baking nuances
So that the duck does not lose its shape during baking and does not turn out dry, the wings must be hidden in pockets – tucked into specially made cuts on the sides.
Put the prepared duck carcass in a baking dish on the back, legs upside down, pour half a glass of water there and send it to the preheated oven for about two hours. Water the duck with the resulting juice every 20-30 minutes.
To prevent the legs from burning during baking, wrap them in foil in advance.
If you doubt the readiness of the meat, just pierce it in the tightest place: only juice should flow out, without blood. Remove the dish from the oven and remove any thread or toothpicks. Gently transfer the roast duck to a spacious dish, preferably oval.
Now place the apples, which are stuffed with the carcass, next to it. They can be served as a side dish or replaced with rice or fried potatoes. Roasted duck with hot apples is served and cut in front of guests.