How to cook a duck with apples in the oven. How to bake a duck with apples in the sleeve. Duck stuffed with apples - step -by -step recipes with photos. How to cook duck with apples in the oven

Although the duck does not apply to dietary meat, it is much more satisfying chicken. Some housewives do not use a duck, as they do not know how to cook it correctly. Most often, such meat is baked and stewed in general or pieces. In order for the finished dish to be tasty, it is necessary to take into account not only the recipe, but also the rules for preparing duck. Read about all the tricks of cooking meat in this article.

Content

How to cook a duck with apples. How to choose a carcass for cooking

The taste of the dish directly depends on the quality and freshness of meat. Therefore, do not neglect this point and carefully select a carcass for cooking.
The first thing to pay attention to is the condition of the skin. In a duck, it has a yellowish tint with a uniform color over the entire carcass. Any damage to it, even insignificant, should make you refuse to buy such meat.
Be sure to sniff the product. Through the burnt aroma of the skin, you must feel the smell of raw meat. Any sharp aromas will indicate to you at the beginning of the decay process or by chemical processing to hide rotten meat.
The ideal option for baking ducks is chilled meat. If you do not have the opportunity to buy a fresh carcass, then give preference to the method of quick freezing. There should not be a thick layer of ice on the bird, and the skin is flat with the same color.
In addition to external choice parameters, keep in mind the weight of the carcass. Calculate it depending on the number of family members or guests for whom you are going to cook meat. The average portion per person is 500 grams of the finished product. Therefore, add another 200-300 grams and multiply by the number of invited. This must be done, since the meat is horrified during baking.

How to prepare a whole duck for baking

Before you start cooking meat correctly, calculate the time for its preparation. So, if your carcass is frozen, then you must first defrost it before sending to the oven. It is best to do this in the refrigerator, so it evenly melts. To reduce the time for defrosting, leave the duck to melt at room temperature.

Fresh or thawed carcass must be soaked in salt water. Some housewives miss this stage in the preparation of duck. But it is necessary, since the meat has a special smell, which many do not like in the finished dish. It is especially necessary to soak a wild duck, even if you cook it with apples (they will not be able to kill the smell of meat). In total, you will need to soak about 3-5 hours, depending on the size of the carcass.

Experienced housewives combine the process of soaking and pickling. In addition to salt, they add other spices, as well as bay leaf, pepper with peas and sprigs of rosemary.

Then take out the insides of the duck and rinse the cavity thoroughly. Remove the neck of the neck, leaving the skin. Also cut off the paws.

Carefully inspect the bird for the presence of feathers that you can find in the pores of the skin. Pull them with tweezers.

The duck itself is a very fat bird. When preparing it, a large amount of fat is released. His excess on meat can ruin the dish. Therefore, in the carcass, it is necessary to cut the most fat places. The largest are near the cos, which you can remove with your hands.

In those places where you do not want to spoil the skin, but there are a lot of fat, make a puncture with a knife. So during cooking, fat will spill out of the carcass faster.

Rinse the prepared duck again in running water and dry with paper towels. This is necessary so that the marinade can evenly cover the meat.

Then check the fat content of the duck on the file part. Most poultry have a thick layer of fat in this part, while in factory carcasses it is thin. To do this, slightly press with a knife on the skin. If she pressed strongly, then additional preparation of the breast is necessary.

With a sharp knife, make cuts on the skin, but only to the depths of the fat layer, without touching the meat.

First, cut the vertical stripes over the entire sore surface, then horizontal.

You should turn out like a net from cuts. So excess fat will melt during baking, and the meat will not have an unpleasant taste, and the skin will become crispy. For low -fat duck rocks, this stage of preparation can be omitted.

The carcass has long skin from the neck. It must be removed so as not to spoil the appearance of the finished dish. First straighten her.

Then wrap or push the birds inside. It should not be visible.

If the skin of the neck does not hold, then it can be fixed with a long skewer. Pierce the meat with the skin through.

Usually it is customary to cut off the wings of the carcass. But this should be done only with the inspiration (the edge of the wing). You can easily separate it by pressing the knife to the joint of the wing.

Or just wrap it under the carcass. To do this, fold the wing together, then turn the patch in the opposite direction and put the bird under the back.

Now it is necessary to stuff the duck. It can be just spices with salt or apples and other fruits. Try not to trim the filling, as it is necessary to provide free space for hot air circulation. So the meat can bake evenly from all sides.

If your carcass is small, then you do not need to additionally close the cut. For a large duck, this place must be made so that the filling does not fall during cooking. In the presence of a large amount of skin, wind the incision around the barbecue stick.

With a deep sternum, close the filling you can with a few skens.
Or just sew the skin. Before serving the thread and skewers to the table, you need to remove.

All that remains to do in preparing the carcass is to knit legs. Use foil for this. Tear off her small piece, turn the strip and wrap the poultry's legs around the joints.

You can also use the usual twine that firmly bind the paws of the duck.

If the carcass has large wings or you cannot wrap them, then tie them to the body with the same twine. Now you can start picking the duck.

How to cook duck with apples - marinade for duck

There are several ways to march the bird. Each mistress is the perfect recipe and the option of impregnating meat with spices by the “trial and error”.

When using dry spices, the carcass is first coated with them, left for a couple of hours and only then stuffed with the filling.

Some housewives prefer to cook liquid marinads for meat. In this case, they are applied to the skin from all sides with a brush.

Or hang a carcass and every 5-7 minutes are poured with a marinade. This method is most preferable if honey is used in the marinade for duck.

There is another unusual option for impregnating meat. Put the juice or brine into a syringe and pierce the carcass to it. So meat is more likely to acquire a taste of spices.

In any case, it is necessary to give time to rest meat. So it is better saturated with spices. It is best to put the carcass in a deep container and cover with cling film. So the carcass is not weathered.

The easiest recipe for making marinade, which is suitable for duck, is the use of any vegetable oil and citrus fruits.

Pour olive oil into a small container.

Then squeeze the juice of half the lemon or orange, strain and add to the oil.

Pour into any spices with juice and move the marinade thoroughly.

Instead of oil, you can use soy sauce. It has a strong aroma that emphasizes the taste of duck meat. Add orange to it, chopped garlic, salt and spices.

A more delicate taste of duck can be obtained using honey and wine. A duck with a honey marinade is suitable for cooking with apples. Mix together 2 tbsp. l. honey, red wine, grape vinegar and any vegetable oil. Add chopped garlic and spices with salt to the mixture.

How delicious to bake a duck with apples entirely in the oven

Most often, the duck is baked in general and can become a decoration of any festive table. There are a large number of recipes for its preparation, so choose any to your taste.

How to cook a duck with apples

Traditionally, the duck is preparing with apples, but there are many recipes here. Someone adds fruits during cooking, while others stuff them with a carcass. In any case, the duck baked with apples is always tasty, which confirms bright photos.

Prepare all the necessary products. Rinse the carcass and cut the skin on the chest to make it more juicy. Since the duck meat is very fat and it is necessary to ensure maximum conditions for its extraction.

Peel the apples from the seeds and cut into slices, the peel can be left. Cut the onion in half rings. Flagg duck apples and onions.

Tie the paws of the carcass. Prepare any marinade. Lubricate the skin of the bird with both above and below. Leave it to be saturated with spices for 1-2 hours depending on the size of the carcass.

Then transfer it to the grill, which is installed in a deep sheet for baking.

Be sure to pour clean water into the form. At high temperatures, she will evaporate and nourish the meat with moisture, which will not allow him to quickly dry during baking.

Heat the oven to 180 degrees. Put a duck in it and cook for about 45 minutes.

Then take out the shape, turn the carcass and continue to bake for another 1 hour.

During this time, the duck will be covered with a golden crust. At this stage, the fat will begin to flood from it and the juice will appear at the bottom of the sheet for baking.

Increase the temperature to 220 C and continue to cook the meat for another 50-60 minutes. At the same time, water the carcass with fat from the bottom every 10 minutes.

Check the readiness of the meat with a puncture of the skewer or by pressing the knife. If the liquid that flows, transparent, then the duck is ready. Check especially carefully for the readiness of the thigh and breast.

10 minutes before cooked, the carcass must be covered with glaze. In a pan, melt the honey, add orange juice and soy sauce to it. Additionally, add salt and spices, as they are in the marinade. Cook the glaze to thickening.

Remove the duck, apply glaze with a silicone brush over the entire skin of the duck. If necessary, make 2 layers. Return the bird to the oven.

After 7-10 minutes, the skin should purchase a shade of red tree. Carefully make sure that the glaze does not start to burn.

After the duck with apples is completely prepared in the oven, take it out and let the carcass rest for 10-15 minutes. Only then start cutting meat.

To speed up the cooking time with apples, additionally use foil. Cover the shape during baking.

Then, after 1.5 hours, open it so that the duck gets a ruddy crust. Or just wrap the duck stuffed with apples in foil instead of a sleeve.

For models of ovens with a convection function, you can prepare a duck in an upright position. In this case, the carcass does not need to be stuffed, but only rubbed with spices or marinated.

Hot air will blow the carcass from all sides, as a result of which it will prepare evenly and will have a golden crust.

How to bake a duck with apples and oranges

Citrus fruits will add the taste of duck small piquancy. The bird can be baked in the oven with apples and oranges. The recipe is not very different from the previous option.

Wash the fruits, cut the apples into slices. Remove the zest from one orange, and squeeze the juice from the half and add them to the marinade. Cut the rest of the fruits with slices. The skin can not be removed, it will give the aroma of meat. But if you use porridge for stuffing, then it must be removed from the fruit.

Prepare the carcass, grate with spices and massage. Then sign up with oranges with apples, sew the cut.

Bake the duck for about 2 hours. But do not forget, after an hour of preparation, turn it to the other side and water it with fat.

Before serving, cool the duck, take out the fruit. Fresh oranges you can decorate the dish.

How to bake a duck with rice and apples

Some housewives prefer to cook with a duck and a side dish for it. Most often, rice is chosen for duck meat. But the cereal must not be prepared separately, but to stuff it with a carcass.

For each glass of rice, prepare 3 apples, 2 orange and 1 tsp. salt. Increase the volume of the filling depending on the size of the duck. You will also need spices to taste.

Prepare the bird in previously described methods. In this recipe, it is important to thoroughly wash the inside of the carcass, since the filling of the top will be served to the table.

Grate the ducks with spices from all sides. But correctly calculate the amount of salt, as it will also be added to Fig.

During cooking, the rice is nourished by moisture, which it will take from duck meat. To make the duck juicy, the cereal must be added in a half -ready form. Therefore, boil the crumbly rice. It is best if firmness is felt for the taste, so you will not succeed at the adhesive mass at the end of the cooking of the duck. Cut apples and oranges into slices without a peel.

Mix the porridge with chopped fruits, add spices and necessarily butter. Although the duck is oily, the filling should remain juicy.

Fill the duck with the filling not very tightly, since the carcass is obsessed during baking. Close the stomach or sew.

Leave the duck to pickle in the refrigerator at night. Then take it out, heat it to room temperature.

To make a delicious sauce and aromatic crust, cut into pieces of one apple and orange. Put them into the form where the duck is located.

Bake the duck 2 hours at a temperature of 220 degrees, periodically turning it to the other side and back. Then begin to water it with juice from the mold and control the preparation. For a large carcass, you will need another 1 additional preparation hour in the oven.

Then the filling is neatly from the duck, the carcass is cut into large pieces and served on a large dish.

How to bake a duck with apples in the sleeve correctly

The duck with apples will turn out more juicy if you bake it in the sleeve. In addition, you can reduce the time for cooking and additionally prepare a side dish for meat.

Carefully gut the carcass, wash and dry with a kitchen towel. Grate with ground pepper on all sides and leave to pickle for about 10 hours.
A duck stuffed with apples goes well with a potato side dish. Pieces of the vegetable are saturated with fat from meat during baking. Depending on the size of the bird and sleeves, prepare a side dish and apples. Potatoes can be additionally seasoned with spices and salt.

Place the slices of apples tightly in the carcass. Additionally, you can use carrots and other vegetables.

Close the cut with toothpicks or sew. Combine the poultry of the bird and tie it in any way.

Put a thick layer of potatoes on the bottom of the package. You can cut it in large pieces, as the meat will be prepared for a long time.

Grate the duck on top with chopped garlic and transfer to the sleeve. Do not worry, the film does not stick to the meat during baking. Tie the ends of the sleeves on both sides very tightly. In the baking dish, bed parchment and put the duck on top.

Pre -heat the oven to 200 degrees. Set the baking tray to the middle position and prepare the bird for 1.5-2 hours. At the same time, you do not need to turn the carcass, due to the sleeve it will prepare evenly.

If you like a crust on the meat, then 20 minutes before the end of cooking cut the sleeve and leave the carcass further bake without a film.

During cooking, potatoes can be put next to a duck in the sleeve. So she will not have a taste of duck meat. But it is necessary to add it only 40 minutes before the preparation of the bird, otherwise it will burn.

Duck breast with apples in the oven

The file part is the most delicate meat of the duck. Although it has a large amount of fat, it can be paved if you cook the meat correctly. You can supplement the taste of duck fillet with sweet and sour apples.

Wash the breast and be sure to dry from excess moisture. Since the meat will first be fried, water with hot oil forms spray. On top of the skin, make cuts only on the fat layer.

Season the fillet and salt. Hands slightly rub the spices in the skin.

Heat the pan well. Add a small amount of vegetable oil. In the process of cooking, fat will melt, and you will not need to add it. Put the breast on the pan on the bottom with a skin on the bottom.

Fry the meat well from this side so that all fat leaves. Then turn over the piece and cook it for a couple of minutes until golden crust.

Wrap the fillet into the parchment and set to bake for 10-15 minutes. During this time, duck meat will “reach” and will not remain raw inside.

Peel the apples, cut into quarters and remove the seeds. Soak them in cold water for half an hour with the addition of one lemon juice. Then drain the water and put the slices on the napkins.

Pour a little fat into the pan, which remained from the duck. Put apples on warm -up fat and put out for 5 minutes. Then pour in 1 tbsp. l. honey and cook the same amount of time.

Serve the duck fillet along with apples, pre -sliced \u200b\u200bwith portioned pieces.

Duck meat with pieces with apples and prunes

Not only spices and apples, but also prunes in combination with the aroma of bay leaf can give duck meat to duck meat. Since prunes need to be prepared for no more than an hour, it is better to cook the duck in pieces, and not in general.

Cut the prepared carcass first in the sternum and expand the meat.

Then divide the duck into two parts along the spine and cut into pieces.

Fry every piece of meat in a well -heated pan. But do not forget that it is necessary to melt the fat, so the meat first cook from the side of the skin.

You can fry all pieces of ducks at once in one pan. At the same time, prepare the bird from all sides.

When a golden crust appears, add spices, salt and put a bay leaf.

Previously, soak the prunes in boiling water for a couple of minutes, then add to the meat with chopped pieces of apple.

Cover the dishes with a lid and put it in the oven. Set the temperature no more than 180 degrees, since the meat should languish.

An hour later, a duck with apples and prunes is ready.

Serve the meat to the table portioned along with rice porridge or potato puree.

A recipe for duck with apples in a slow cooker

Many housewives prefer to use a slow cooker. In it, the dish turns out to be soft and fragrant, but without crispy crust. You can cook a duck with apples even in a slow cooker and in just an hour and a half.

Cut the carcass into pieces and transfer the multicooker into the bowl. If you want to get a crust on meat, then fry it right in the bowl at this stage.

In a separate container, mix spices with sour cream or mayonnaise. Peel the vegetables and apples, cut into small pieces.

Transfer the sauce to the meat and mix well in the bowl. Add 1 tbsp. l. vegetable oil.

Put vegetables and apples on top of the duck. If desired, you can add any citrus fruits. They must also be cut into slices.

Close the multicooker lid and set the “baking” or “extinguishing” mode for 1 hour. After half an hour, open the slow cooker, stir the meat. At this stage, you can install the bowl for steamed and put pieces of potatoes on it.
After the sound signal, the stewed duck with apples is ready. You can immediately serve it to the table.

As you can see, baking the duck with apples in the oven is very simple if you know the exact recipe and the technology of its preparation. Bon appetit!

How to cook a duck with apples in the oven. How to bake a duck with apples in the sleeve. Duck stuffed with apples - step -by -step recipes with photos