Duck stuffed with apples in the oven, step by step recipe. Duck stuffed with apples

The dish for the festive feast is stuffed duck, baked in the oven with a variety of fillings: rice, apples, fruits, buckwheat.

Such a duck will be a beautiful decoration for your festive New Year or Christmas table, where your closest people will gather.

Duck – 3kg.200g
Rice - 1 glass
Dried apricots - 100 gr.
Prunes - 50 gr.
Apple - 5 pcs.
Salt, pepper, favorite spices. - taste
Soy sauce - 2-3 tbsp. spoons
Pomegranate sauce - 1 tbsp

We take a good duck carcass, clean it, pluck it, if there are still feathers left, cut out the wen near the tail. Wash and dry with a paper towel.

Mix salt, pepper and rub the duck, let it stand.

At this time, prepare the marinade: 2-3 tbsp. spoons of soy sauce, 1 tbsp. spoon of pomegranate sauce (if not, replace with honey), favorite spices. Place the duck in a bowl or deep baking tray and coat well with marinade inside and out. Cover with cling film and leave in the cold for a day.

Prepare the rice, wash it several times clean water and cook until half cooked.

Wash dried apricots, prunes and apples and cut them into large pieces (simply cut dried apricots and prunes in half).
Wash the boiled rice and mix with chopped fruits, salt and pepper.

Stuff the duck with the prepared mixture, cut off the cut with toothpicks, and pack it in a sealing sleeve. I also put basil sprigs and garlic cloves in the sleeve.

Tie the sleeve well, place it in a deep baking tray and place it in an oven preheated to 180 degrees.

Cook in the oven for 2 – 2.30 hours. My duck took 2 hours and 15 minutes to cook today.

Separately, I bake apples on a refractory plate for decoration.

I put the duck and apples on a large dish and decorate. I bring it to the table.

Try cooking duck with this filling. I'm sure your guests will be satisfied.

Recipe 2: oven-baked duck stuffed with apples

Baked duck with apples is a traditional holiday dish. When baked in the sleeve, the duck is well soaked apple juice, the apples inside do not dry out, while the duck meat tastes sweet and sour and incredibly juicy.

Duck - 1 pc. (about 2 kg)
Large apples - 2 pcs.
Sugar (or honey) - 1 tsp.
Soy sauce - 2-4 tbsp. l.
Vegetable oil - 1 tbsp. l.
Vinegar - 1 tbsp. l.
Garlic - 1 clove
Salt - to taste
Pepper - to taste

Wash the duck, remove excess fat (I cut out the butt of the duck, because that part is too fatty for me, especially when roasting it releases a lot of fat). Dry with a paper towel.

Wash the apples, cut them in half, remove the core, and cut into slices.

Cut a clove of garlic in half, remove the core so as not to impart excess bitterness. Grate on a fine grater.

In a separate glass, mix: 2 tbsp. soy sauce, 1 tbsp. vinegar, 1 tbsp. sunflower oil or olive, 1 tbsp. sugar or honey, salt, pepper, add garlic and mix everything.

We put apples inside the duck and pin it with toothpicks so that it doesn’t come apart.

Cover the duck completely with marinade. So that the duck has compressed legs, we tie them with threads.

Then we place the duck in the sleeve and place it in an oven preheated to 180 degrees for 1.5 hours.

Cut the finished duck into portions. It is especially tasty to serve duck with mashed potatoes.

Recipe 3, step by step: duck stuffed with rice

For city dwellers, the duck has become an exotic bird. In supermarkets and markets there is a large selection of chicken meat, both in whole carcasses and in the form of legs, legs, breasts, etc. But duck meat is not available in every supermarket and not always. Meanwhile, rural residents have always appreciated and appreciate this bird and raise it with pleasure. The duck grows quickly, the meat of the young bird is tender and cooks quickly. True, the taste of the product is somewhat unusual, but this is not a drawback, but only a feature.

duck – 1.65 kg,
chicken seasonings,
rice – 1 bag of steamed rice,
carrots – 1 pc.,
garlic – 5-7 cloves.

I did not have the opportunity to purchase a domestic duck, so I purchased the bird at the nearest supermarket. As it says on the package, this is a Peking duck. Great, the Chinese know a lot about duck. I defrosted the carcass, washed it, oiled it and removed the remaining feathers.

Next, I proceed in the usual way: salt and pepper the duck, sprinkle with seasonings for poultry or meat, inside and out. I squeeze out a few cloves of garlic using a garlic press, also coat the duck with it inside and out and leave it for a while to soak in the spices.

Like chicken, duck is great for stuffing. Today I stuff the duck with rice. I use steamed rice in two-serving packets. This type of cereal does not need to be washed, it is quick and easy to prepare, and the finished product does not stick together. Place a bag of rice in salted boiling water and cook for 12-15 minutes until half cooked. I tear the bag open and get a product ready for stuffing a duck. For extra flavor, I sauté carrots in vegetable oil and mix them with rice. I'm not adding anything else. Since the rice will be inside the duck, it will be saturated with spices, fat and meat juices.

I stuff the duck with rice and close the hole with wooden toothpicks.

I place the bird in a thick-walled pan or a duck roaster, pour in 1-1.5 cups of water, cover with a lid and bake in a preheated oven for 1.5-2 hours.

Half an hour before it’s ready, I lift the lid and bake without a lid so that the duck is browned. The bird is ready.

I cut the finished bird, take out the rice and use it as a side dish.

Recipe 4: whole duck stuffed in the oven

Whole stuffed duck in the oven - best dish, both for guests and for own family. And when she combines rice, it’s so convenient; with one roast duck we get two side dishes! The duck turns out very juicy and soft. This original recipe will save time in the kitchen and give you the opportunity to show off your culinary skills. And a beautifully and originally designed dish seems to confirm the old saying “A bird on the table is a holiday in the house.”

Duck carcass 1 piece
Long grain rice 1 cup
Green apples 2 pieces
Carrots 2 pieces
Onion 1 piece
Chopped garlic 2 teaspoons
Rosemary, chopped 1 teaspoon
Ground black pepper to taste
Salt to taste
Vegetable oil for frying

Peel the carrots with a knife and wash them. Then grate it on a fine grater. Divide the grated carrots into two halves. Mix one part of the carrots with chopped garlic, salt, ground black pepper and chopped rosemary.

The choice of duck depends on what goal you are pursuing. If you need to prepare a dish quickly, choose a smaller carcass with light skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a larger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, or more.

Peel the onions, then wash and cut into cutting board. Fry the chopped onion until transparent in a frying pan, preheating the vegetable oil in it. Then add the remaining carrots to the onions and fry everything until golden brown.

In a saucepan with 2 glasses of water, cook the rice until half-cooked, about 10 minutes, measuring it “by the tooth”: the grains on the outside should be soft and the inside – hard. Then drain the rice in a colander or sieve to remove excess liquid. Mix onions and carrots fried in vegetable oil with rice.

Take green apples, wash them thoroughly, peel and core them. Next, on a cutting board, cut the apples into small 2x2 cubes and set them aside.

We take a rested duck and fill it up to half with the cooked rice mixture through the hole in the belly. After this, take the apples, peeled and cut into small cubes, and fill the other half of the duck. Next, we sew up the hole in the abdomen with culinary thread. Then place the stuffed carcass on a baking sheet, back down. Pour half a glass of water onto a baking sheet and place the duck in an oven preheated to 200 degrees for about 2 hours. From time to time, baste the carcass with the juice formed during cooking. When the bird is browned and has a slight crust, cover the top with foil to prevent the duck breast from drying out. You must try not to overcook the duck, otherwise the meat will be dry.

Remove the browned duck from the oven and remove the threads. Serve the duck stuffed with rice in the oven hot with vegetables, sprinkled with herbs. Bon appetit!

Recipe 5: Duck stuffed with fruit in the oven

Duck with rice, apples and oranges is a traditional holiday dish. Duck stuffed with fruit looks bright, solemn, and is also incredibly tasty. Soaked in fruit and meat juices, the fluffy, soft, fluffy rice melts in your mouth. Try baking duck with rice and apples at home according to our recipe - and you will be satisfied.

The recipe for stuffed duck includes several nuances and stages of preparing the carcass. A large duck is more suitable for stuffing, so take a duck carcass weighing at least 2.5 kilograms. It is better to defrost the carcass in the refrigerator rather than at room temperature: this way the meat will drain less. Rice for minced meat should be chosen of crumbly varieties, as for pilaf. It is also advisable to leave the stuffed bird overnight to soak in marinade or spices. But it is necessary to bake the duck in the oven with or without a sleeve before serving.

As a side dish, rice baked in the carcass is suitable, which is usually completely scooped out of the duck and placed in a voluminous dish. Duck meat, cut into large pieces, is placed on top of the rice, and the whole thing is poured with the gravy that formed in the roasting pan or sleeve during baking. Also suitable for meat are mashed potatoes or baked potato wedges and various vegetable salads. And the filling can be modified by adding nuts, grapes, apricots or prunes, and get new taste experiences.

Baking a duck in the oven with your own hands is easy if you follow the tips above. And tasty dish It will be easy and quick with the help of our step-by-step photo recipe.

duck - 2-2.5 kg
rice - 1 cup
apple - 3 pcs
orange - 2 pcs
olive oil - 2 tbsp.
salt - 1 tsp.
dried paprika - 1 tsp.
curry - 1 tsp.
butter - 2-3 tbsp.
spices and seasonings - to taste

Prepare the necessary ingredients for cooking. Thaw the carcass, and rinse the fruit and rice thoroughly.

When the duck is defrosted, it is necessary to remove the giblets, excess fat and neck. Next, sew up the skin in the place where the neck was located with a needle and thread.

Lightly rub the inside of the duck with salt and spices. On the outside, you can also coat the carcass a little with spices and salt. Sometimes spices are diluted in a small amount of soy sauce or marinade for frying or baking meat.

Then boil 2-3 liters of water in a saucepan, add 1 tsp. salt without a slide and add 1 tbsp. rice Boil the rice until half cooked so that the rice grains taste a little firm. It is better to undercook the cereal than to end up with fine porridge after baking.

Rinse boiled rice in running water so that the grains do not stick together. When the rice has drained, transfer it to a deep dish and add 1 tbsp. l. without a slide of a mixture of spices, add salt to taste. Also pour 3 tbsp into the cereal. l. hot butter and add one finely chopped apple and orange.

Mix the minced rice thoroughly and immediately stuff it into the carcass. If all the proportions of poultry and rice are met, then the rice mixture will fill everything inside without a trace. Next, you need to mend the bird again with thread.

Place the stuffed game in a cool place for at least an hour (ideally overnight). Before cooking, rub the duck again with spices and salt, and then coat it with vegetable oil or mayonnaise. Thanks to the latter, the crust will be darker and crispier.

Grease a deep roasting pan or casserole dish completely. Cut 2 apples and 1 orange into small pieces, then place the fruits at the bottom of a deep container and sprinkle them with salt and spices. Place the duck carcass on the fruit, belly up, while the bird's wings should be tightly pressed or tied to the duck.

Bake the duck in an oven preheated to 220 degrees Celsius. Cooking takes about 3 hours, during which time the carcass should be turned over a couple of times. The degree of readiness is determined by cutting the breast or leg: if there is no pink juice in the cut, then the bird is almost ready.

The finished duck, baked with apples and spices, has acquired a golden brown color and exudes an appetizing aroma. The hot carcass is carefully cut with scissors and all the filling is placed in a separate dish.

Duck with rice, apples and oranges is ready. The finished dish, decorated with lettuce, herbs, apple slices or orange slices, is served hot. In a gravy boat, you can serve the meat with orange-apple sauce, which was formed in the roasting pan during the frying process.

Recipe 6: duck stuffed with buckwheat (step by step)

Today, poultry baked to an amber crust with a side dish takes pride of place on our tables. If chicken is most often found on the everyday menu, duck with buckwheat in the oven holds the leading position on the holiday table. We will discuss the recipe for this delicious treat below.

fresh frozen duck – one carcass;
selected buckwheat – one glass;
universal seasonings for poultry - one table. spoon;
salt;
carrots - one root vegetable;
tomato juice – 100 ml;
onion - one head.

First of all, we deal with the duck carcass. If necessary, gut it, wash it thoroughly and dry it with napkins. It is necessary to remove residual moisture not only from the skin, but also inside.

For now, put the duck aside and prepare the vegetables.

We clean the carrot root and onion head.

Grate the carrots on a finely perforated grater, and finely chop the onion with a knife.

Saute chopped vegetables in a small amount of refined fruit oil. Simmer on low heat.

We sort out the buckwheat and rinse it under running water. Decant the remaining water and add the buckwheat to the vegetables.

Stir and pour tomato juice. If you don’t have pasteurized juice on hand, dilute tomato paste in filtered water.

Mix everything well, cover the pan with a lid and leave on low heat until the buckwheat is completely cooked. Don't forget to stir everything periodically.

Rub the duck carcass with coarse salt and poultry seasonings.

Transfer the bird carcass to a baking sleeve. Fill the belly with buckwheat filling along with gravy.

We connect the edges of the skin with toothpicks or kitchen twine. Place the duck seam side down.

Carefully secure the edges of the sleeve with threads or clips. Place the bag with the contents on a baking sheet.

The duck is baked for at least two hours. The optimal temperature is 200°.

To prevent the bag from swelling during heat treatment, make several holes in it with a toothpick or needle.

Serve the baked duck with buckwheat garnish hot.

Recipe 7: duck with cabbage in the oven (step-by-step photos)

Stuffed duck is always beautiful, tasty and festive. This time I suggest you cook it with cabbage. It's very homey and very tasty! Try it!

duck – 2 kg
fresh cabbage - 400 g
onion - 1 pc.
black peppercorns - 5-6 pcs.
bay leaf 2-3 pcs.
lemon juice - 1 tbsp. spoon
cumin seeds - 0.5 tsp
pepper
vegetable oil for frying

Remove the bones from the duck through the gutting area.

Season the prepared duck with salt and pepper and leave until the moment when we need it according to the recipe. Pour cold water over the bones and offal (except for the liver) and let them cook. Before boiling, remove the foam, add the peeled onion, a few black peppercorns, salt and cook for an hour.

5 minutes before the end of cooking, add the bay leaf. Strain the finished broth.

Cut the meat and giblets removed from the bones, add the chopped liver. Shred the cabbage.

Heat vegetable oil in a frying pan, add chopped cabbage and fry - simmer (do not cover with lid!) for 10-15 minutes. When the cabbage becomes somewhat soft, add lemon juice, cumin seeds and salt.

Lemon juice gives the cabbage some sourness, which makes it somewhat similar to sauerkraut. If you wish, you can cook without lemon juice. Cover the cabbage with a lid and simmer until completely soft. During the stewing process, periodically lift the lid, stir the cabbage and check the presence of liquid in the pan. Cabbage should be stewed, not fried. Add a small amount of boiling water if necessary. Add chopped meat to the finished cabbage, stir and let cool until warm. Stuff the duck with cabbage filling.

According to the rules, after stuffing the duck should return to its original volume. If you put too much minced meat, the duck may burst during cooking. Sew up the gutting area, tucking the duck's tail inward; close the top hole in the carcass by tucking the neck skin inside.

Heat a small amount of vegetable oil in a duck pan or other suitable-sized container and fry the duck, turning, until golden brown on all sides.

Add broth. According to the rules, the height of the broth should be about 4–5 cm.

Close the lid and simmer the duck for 40–50 minutes until done. During the stewing process, periodically lift the lid and pour the broth over the duck. After this time, open the lid, increase the heat (but be careful not to burn the duck!) and reduce the broth to a sauce consistency. During cooking, periodically (very often) pour the broth over the duck.

Place the finished duck on a serving plate, pour over the sauce and enjoy your meal!

Recipe 8: duck stuffed with prunes

Baked duck is the main dish of the Christmas table not only in Russia, but also in many European countries. It is stuffed with a variety of fillings from fruits, vegetables and cereals. The meat turns out especially tasty with apples and prunes, which highlight the specific taste of duck meat and add unique sweet and sour notes to it.

Duck 2 kg
Apples 3 pcs.
Prunes 1 handful
Onions 2 pcs.
Marjoram 1 tbsp. l.
Ground pepper ½ tsp.

We thoroughly wash the duck outside and inside and dry it with paper towels. Rub the carcass with salt (1-1.5 tsp), sprinkle with marjoram and add chopped onions inside. Place the prepared duck in a container, cover and refrigerate overnight.

The next day, remove the duck 2 hours before cooking. Peel the apples, remove seeds and cut them into slices. We wash the prunes and cut them into several parts. Place apples and prunes inside the duck.

We secure the edges with metal skewers for canapés or sew them up with thick thread.

Cover the prepared carcass with foil and place on a baking sheet. Bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.

After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove it and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.

Take out the finished aromatic duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.

Recipe 9: Duck with oranges and honey in the oven

Amazingly appetizing duck cooked in the oven with oranges and honey will definitely please even the most demanding gourmets, because its taste is simply impossible to forget after trying it just once.

On a festive table, such a dish looks simply magnificent, attracting the views of family and guests. How to properly cook a delicious duck with oranges in the oven? This matter is quite complicated, but the lack of proper culinary experience can be compensated for by a good recipe.

Today I would like to present to you one of the most reliable guides for preparing this dish - a family recipe for duck baked with oranges in the oven.

Duck 1 pc.
Oranges 2 pcs.
Orange zest 25-30 g
Orange juice 200 ml
Lemon juice 70-80 ml
Table salt to taste
Ground black pepper to taste
Sunflower oil 30-40 ml
Honey 40-50 g
Sweet wine 30-40 ml

Pour 70-80 ml of lemon juice into a large bowl, add 100 ml of orange juice to it. Next, pour in 30-40 ml of sunflower oil, as well as table salt and black pepper to taste. Mix the resulting marinade thoroughly with a spoon.

Wash the duck thoroughly, gut it if necessary, and cut off the head. Wipe the carcass with paper towels and place in a plastic container. Pour the marinade over the prepared duck, wipe it by hand, trying to distribute the liquid as evenly as possible inside and outside the carcass.

Place the carcass in the marinade in the refrigerator for about an hour, or better yet, overnight. During proofing, the duck must be turned over several times and rubbed with marinade.

Remove the marinated duck from the refrigerator and stuff it with one orange, cut into slices.

We secure the carcass with toothpicks so that the orange slices do not fall out of it during baking. Place the prepared bird in a baking sleeve and tie it tightly. Transfer the carcass to a baking dish and bake the product for about two hours in an oven preheated to 180 degrees.

Place 40-50 g of honey in a small saucepan, add 100 ml of orange juice and 25-30 g of orange zest.

Stir, pour in 30-40 ml of sweet wine, let the syrup brew a little. Stir the mixture again, place the pan on the stove and cook the syrup until slightly thickened over low heat. After this, strain the syrup through a sieve or colander.

Remove the duck from the oven and generously pour the resulting syrup over it.

Since ancient times, domestic duck has been very popular in national Russian cuisine. The list of dishes that can be prepared from duck meat is very diverse. It can be stewed, fried, or baked. But a truly delicacy is stuffed duck with apples in the oven. A step-by-step recipe with photos will turn the preparation of such a complex gourmet dish in a fascinating creative process, and the result of your work will be the gratitude and admiration of those closest to you.

You can stuff a duck with any cereals, fruits or vegetables, but most often sauerkraut, lingonberries, cranberries, apples and dried fruits are used for the filling. Duck meat itself has a rather specific smell, and is distinguished by a certain toughness and fat content, which significantly increases the cooking time. Therefore, it is recommended to fill it with something sour. Firstly, the acid breaks down the fibers and makes the meat much softer, thanks to which the cooking time is reduced significantly. Secondly, sourness gives dishes a more refined and piquant taste, and also neutralizes excessive fat content.

To prevent duck from becoming your biggest culinary disappointment, let's look at some nuances that are definitely worth considering, regardless of the recipe.

More than 80% of the success of a dish depends on the freshness of the product. The carcass should be dry, without a musty smell, with slightly yellowish skin, well plucked. Pay attention to the fat layer; the more transparent it is, the younger the bird. When pressed, the meat should quickly regain its shape.
If the duck is poorly plucked, then for easier and faster removal of remaining feather stumps, it should be plucked for 2 minutes. immerse in boiling water. Then, after wiping them dry, pull out the feathers in the direction of growth. If there are a lot of small thin hairs, then you can simply singe them (only a dry carcass is singed).
The most optimal for baking are female carcasses weighing 2-2.5 kg. Such a duck already has enough meat, but not yet much fat, and too much weight may indicate the addition of hormones to the feed.
If you are cooking a drake, then experienced housewives recommend removing the tail, this way you will reduce the unpleasant specific smell.
When purchasing frozen poultry, carefully check the integrity of the packaging and the expiration date. You need to defrost duck, like any other meat, in stages. First in the refrigerator (about a day), and then until completely thawed at room temperature.
You can make frozen or old duck meat softer by marinating it for 12-24 hours. This will not only reduce cooking time, but also eliminate the smell and taste of old fat.
Some chefs advise boiling it for literally 3-5 minutes before baking a whole carcass. After which you need to dry the bird and then cook it in the usual way. This will reduce the time spent in the oven, and the duck will bake evenly and will no longer be 100% raw.

Here you will find a recipe for a delicious whole baked duck with glaze, as well as more tips for baking it.

You will need:

duck – 1 carcass (2-2.5 kg);
apples (it is better to take the Antonovka variety) – 3-4 pcs. (not large);
orange (can be replaced with 2 tangerines) – 1 pc.;
lemon – 1⁄2 pcs.;
honey – 1-2 tbsp;
garlic – 1 head;
vegetable oil – 2 tbsp;
spices to taste (ground black and red pepper, juniper, thyme, etc.);
salt – 1 tbsp.

Preparation

To begin with, the duck carcass needs to be prepared. Fresh or defrosted poultry (we advised how to thaw it correctly just above) should be washed very thoroughly, pluck out as much of the remaining feathers as possible, gut it and wipe dry with a paper towel.
Then we cut off all the excess fat, we don’t need it. We cut out the tail - the source of the unpleasant odor. And we remove the carpal part of the wing, it is absolutely useless, and during baking it quickly burns.
Now let's start preparing the marinade. To do this, combine the oil with the juice of half a lemon, add 1-2 tbsp. honey If the honey is candied, it should first be melted in a water bath. Then we peel the garlic and pass it through a press. Add salt, favorite spices and mix everything thoroughly.
Having made cuts in the most fleshy and fatty places, generously rub the carcass with the resulting mixture and put it in the refrigerator to marinate. The longer the duck sits in the marinade, the softer and more tender it will be. Traditionally it is believed that 8-12 hours is enough. But for a young and fresh bird, 2-3 hours is enough. And if the carcass is very large or old, then you can leave it even for a day.
When the duck is marinated, we begin to prepare the filling. To do this, wash the apples well, remove the core and cut into small slices. We clean the orange well and also cut it, not forgetting to remove the seeds. If desired, the orange can be replaced with tangerine, or you can omit it altogether if, for example, you are allergic to citrus fruits. It is better to take apples of sour and sweet and sour varieties. Antonovka is ideal for stuffing ducks and geese. You can also add giblets to the filling; for this, they are also thoroughly washed, dried and cut into small pieces.
Now you need to fill the carcass lightly with minced fruit and sew it up carefully but thoroughly. The seam must be strong enough so that it does not burst during baking and retains all the liquid inside. It is better to take colored threads, so you will be sure that you have removed all of them without a trace.
If time permits, after stuffing it is better to leave the duck for another 1-2 hours to soak in the juices of the filling, but you can immediately start baking.
The next step is to choose a baking method. According to this recipe, you can cook duck with apples in the oven either in foil or in a special sleeve, as in the photo. There are many benefits to using a roasting bag. During cooking, the juice will not pour onto the baking sheet and evaporate, therefore, the duck will turn out more juicy and tender. If you don't have a sleeve at hand, you can use foil. The carcass should be wrapped in several layers so that the fat does not leak out and the bird does not become overdried.
Place the baking sheet with the bird in an oven preheated to 160-180C. Cooking time depends on the size and age of the carcass. On average the duration is about 2-3 hours. When the duck is almost ready, you need to open the foil (or bag), pour the resulting juice over the carcass, and let it sit for another 15-20 minutes to brown.

Transfer the cooked duck to a large plate or tray. You can immediately divide the carcass into portioned pieces, but the whole thing looks much more impressive. Decorate the dish with baked apples, berries and herbs. In addition, you can prepare any sweet and sour sauce or . Suitable side dishes include boiled or baked potatoes, cereals (rice or buckwheat), fresh and baked vegetables. By the way, they can be baked in a sleeve along with the duck.

Now your signature dish will certainly be duck with apples in the oven, step by step recipe with a photo will help make the cooking process easy and understandable, and the result is always excellent. Having learned some secrets, you can safely begin to conquer new culinary heights. And please your friends and loved ones with a delicious, aromatic and satisfying lunch.

A real festive dish for Christmas and New Year is duck baked with apples! Best Recipes- for you!

There is probably no more festive recipe than baked poultry, especially if it is duck with apples. When baked, fried duck meat becomes unusually tender and even airy in taste, and the slight sourness and sweetness of chopped apples adds piquancy to the dish. This is the best holiday dish on New Year, Christmas and all special dates!

Even the very sight of the prepared dish is so enticing that you want to immediately grab the rosy duck leg with your teeth! In order for your bird to be completely baked, you need to correctly calculate its cooking time: for 1 kg of fresh bird you need at least 1 hour of time in the oven. And at the same time, it is highly advisable to cook the duck in a bag or baking sleeve so that it does not remain raw from the inside.

1 duck weighing 1.5-2 kg
2-3 apples
1.5 tbsp. l. honey
2-3 tbsp. l. vegetable oil
2 tsp. salt
1 tsp. pepper mixtures

To make your duck tasty and juicy, you must first marinate it. To do this, mix a mixture of peppers, salt and honey in a container. You can add any seasonings you choose to taste - they obviously won’t be superfluous!

Rub the duck carcass, washed and dried with paper towels, with the resulting marinade inside and out. Leave in this honey-spicy mixture for at least 1.5-2 hours to soak. If desired, you can add 50 ml of white or red table wine.

As soon as indicated time will pass– Cut the washed apples in half and remove the core and seeds. Then wash the fruit again and cut into slices. Choose sweet and sour apple varieties. You can use quince or pears instead.

Stuff the duck with apple slices. There is no need to sew up the hole.

Place the stuffed duck carcass in a baking sleeve and tie it tightly. Place the duck on a baking sheet and bake in the oven for about 1.5-2 hours depending on the weight at 180C. If you don't have a baking bag, cover the duck carcass with foil or parchment paper and bake for 1.5 hours, and then remove it.

If your duck does not acquire a beautiful golden brown color during baking, then cut the bag and let the bird bake for about 20 minutes, not forgetting to pour the juices over the carcass.

Serve the baked duck with apples hot along with any side dish of your choice, garnishing it to your liking or cutting it into portions.

Recipe 2: Duck baked with apples and oranges

Often such dishes require long marinating - from several hours to a day. The beauty of this recipe is that it requires minimal marinating time for the duck, and preliminary preparation does not require much effort, but gives an excellent result in the final dish.

Duck – 1 carcass (2–2.5 kg)

Garlic – 4-5 cloves
Salt – 2 tsp.
Provençal herbs – 2 tsp.

Apples – 2 pcs.
Orange – 1 pc.
Nutmeg – 0.5 tsp.
Curry – 1 tsp.
Cinnamon – 1 tsp.
Honey – 2 tbsp. l.
Onion – 1 pc.

Honey mixture:

Honey – 2 tbsp. l.
Hot water – 2 tbsp. l.
Salt – 0.5 tsp.
Pepper – 0.5 tsp.

The secret to the taste of baked duck lies in maintaining juicy meat and a crispy crust. There are several secrets that will help you achieve this result.

Secret No. 1. Before cooking, the duck must be scalded twice with a thin stream of boiling water, approximately 2–2.5 liters of water at a time. This closes the pores in the skin and prevents it from boiling. The first time, carefully pour boiling water over the carcass, wipe it with a dry towel and, if necessary, pluck out the remaining feathers. After 30 minutes, repeat the procedure, wipe dry with a towel and leave to lie for another half hour.

Secret No. 2. The duck itself is fatty, and so that this fat does not interfere with the formation of the crust, you need to carefully cut it off from all possible places, especially from the tail and tail. Attention – we don’t throw away the fat, it will come in handy in the future!

After this, the duck is ready for marinating.

We are preparing a mixture for rubbing game, it is elementary to the point of indecentness: salt, crushed garlic, Provençal herbs. These include rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. I usually choose 5 herbs based on availability and taste, but basil and thyme are always a must on this list!

Thoroughly rub the duck with the resulting mixture inside and out and leave for a couple of hours to soak.

At this time, prepare the filling. Fry the same fat cut from the duck in a hot frying pan until rendered. Now you can throw away the cracklings, and the duck fat (by the way, a very valuable product) will go into the filling.

Peel and cut apples and oranges into large pieces. During the cooking process, their volume will decrease, so we calculate their quantity in a proportion slightly greater than the internal volume of the duck.

Fry the fruits in duck fat, add spices and honey, and simmer over medium heat for 5-7 minutes. After this, cool to room temperature (in the cold season, you can simply take it directly with the frying pan to the balcony, then cooling will take a matter of minutes).

Preheat the oven to 150 degrees. Stuff the duck with the mixture. Lubricate the outside well with the filling gravy. We wrap the legs and wings in foil so as not to burn them. We plug the hole with an onion so that the filling does not escape.

And here comes Secret No. 3. When the duck is ready to go into the oven, prick it with a fork or toothpick around the breast and thighs, but not to the meat, just the skin. This will allow excess fat to drain off without problems and the crust to remain crispy.

Bake the duck at 150 degrees for about an hour. Then raise the temperature to 170 degrees and leave for another hour. By this time, prepare the honey mixture for lubrication.

Secret No. 4. When the duck is almost ready, carefully brush it with the resulting mixture using a brush, raise the temperature in the oven to 190 degrees and put it in the oven for another 5-7 minutes. Then turn the duck over, coat the other side and bake again for the same 5-7 minutes. If desired, if drooling is not yet flowing, you can repeat the procedure again.

We put the finished duck on a dish and invite everyone to the table (although, based on the smell, everyone should have come on their own a long time ago). There is no need for a side dish for this duck, because there is a filling. But it's soft fresh bread It will be very useful for dipping into the sauce formed during baking!

Recipe 3: Duck baked in the oven with apples and spices

Duck stuffed with apples sounds banal, but you must agree, what a delicious dish it is! It is prepared this way mainly for holidays, but on an ordinary day this dish will create a festive atmosphere at the table. Duck is stuffed, as a rule, with sweet and sour apples, as they create a piquant taste during baking that permeates the duck meat. The method I proposed for roasting duck in a sleeve is quite simple and I can assure you that it always works. Just to give the duck a golden crust, the sleeve must be cut before the end of cooking. Due to its fat content, duck meat cannot be called dietary, but like no other meat, it is rich in vitamin A, which is necessary for improving the condition of the skin and vision. Therefore, sometimes duck meat may be present in our diet. Let's cook and find out classic recipe with photos step by step in the oven ducks with apples together!

Duck 1 piece (2 kg)
Apples 4-5 pcs
Brown sugar 2 tsp.
Soy sauce 2-4 tbsp. l.
Vegetable oil 2 tbsp. l.
Mayonnaise 1-2 tbsp. l.
Spices (rosemary, oregano, herbs de Provence, curry) 1 tsp.
Salt to taste
Pepper to taste

Gut the duck, trim off excess fat and wing tips. Wash and dry it.

Wash and core the apples. Cut them into small slices along with the peel.

Prepare the marinade. Mix vegetable oil in a bowl, soy sauce, as well as salt, pepper and a mixture of herbs. Coat the top and inside of the duck with this marinade.

Place chopped apples inside the duck. Sew up the hole with thread or secure with toothpicks.

Place the apple-stuffed duck in a roasting sleeve and tie the end of the sleeve. Place the duck in the refrigerator for 4 hours to allow it to marinate.

Place the duck on a baking sheet and place in a preheated oven on the middle shelf to bake for 2 hours. The temperature should be about 190-200 degrees.

After 2 hours, cut the sleeve, be careful not to burn yourself and brush the top of the duck with mayonnaise to give the duck a golden crust. Bake for another 15 minutes.

Release the duck from the sleeve, remove the threads or toothpicks. Cut the duck into portions and serve it with apples as a side dish.

Recipe 4, step by step: duck baked in a sleeve with apples

Even if you’ve never cooked duck yourself before, this recipe will give you an incredibly tasty dish worthy of a holiday table.

medium duck carcass (about 2 kg)
2 large green apples
1 lemon
3 tbsp. soy sauce
1 tbsp. honey or sugar
1 tbsp. olive oil
piece of ginger root about 2x2 cm
1 tsp balsamic vinegar
salt, pepper to taste

To begin, prepare the marinade for duck with apples: mix the squeezed juice of one lemon in one container (in order to get more juice, you can first hold it for 10 minutes in hot water), soy sauce, honey, vegetable oil, finely grated ginger, balsamic vinegar and stir.

Rinse the gutted duck well and wipe dry. Rub salt and pepper inside and out as evenly as possible, cover the inside and outside with marinade, transfer to a bowl, cover with a lid and place in the refrigerator to marinate at least overnight (6-8 hours, or better yet, leave it in the marinade for a day).

After time has passed, remove the duck from the refrigerator. Wash the apples, remove the core and cut the pulp together with the peel into small slices (quarters). Stuff the duck with apples and, if necessary, sew up the hole with coarse thread or secure with toothpicks.

Place the duck and apples into a baking sleeve and secure the ends of the sleeve tightly on both sides with clamps. Transfer the duck to a baking sheet and place in an oven preheated to 180/200C. Bake the bird for about 1.5 hours until done (time depends on the size of the carcass). 15 minutes before it’s ready, take out the baking sheet, make a cut along the entire length in the sleeve (beware of hot steam), unfold it and send the duck to brown on top at the same temperature. Serve the baked duck with apples hot, with any side dish of your choice. Bon appetit!

Recipe 5: baked duck with prunes and apples

Duck 2 kg
Apples 3 pcs.
Prunes 1 handful
Onions 2 pcs.
Marjoram 1 tbsp. l.
Ground pepper ½ tsp.

We secure the edges with metal skewers for canapés or sew them up with thick thread.

Cover the prepared carcass with foil and place on a baking sheet. Bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.

After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove it and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.

Take out the finished aromatic duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.

Recipe 6: duck baked with buckwheat and apples (step by step)

Duck stuffed with buckwheat is an excellent holiday dish. I made this for Christmas, but it would be perfect for any family gathering. And don’t let it seem to you that buckwheat is very prosaic, not at all festive. When you find out what aroma baked duck with buckwheat spreads throughout your apartment, you will never want to stuff it with anything else.

This is a very simple recipe for duck with buckwheat in the oven, which I have used more than once. That is, I have tested it. The duck comes out great, tastes fantastic. It tastes even better if you marinate it overnight.

Do not buy poultry that is too fatty - it is difficult to bake it so that its fat oily skin It was cooked well and not burnt. Store-bought duck will be just right. In general, try it, if you have never cooked duck baked in the oven before, duck with buckwheat will pleasantly surprise you.

1 duck (about 2 kg);
½ cup mayonnaise;
2 tbsp. spoons of a mixture of chopped parsley, garlic and salt;
3 cups cooked buckwheat porridge;
2 apples;
several stalks of celery;
2 medium carrots.

Peel 4-5 cloves of garlic and chop it. Finely chop a small bunch of parsley. Mix everything with 2/3 tablespoon of salt and half a cup of mayonnaise.

Rinse the duck well in warm water and dry with paper towels. Carefully coat the duck inside and outside with the prepared mixture, cover with cling film and place in the refrigerator overnight to marinate.

The next morning, cook crumbly buckwheat. You may not cook it even a little. Refuel buckwheat porridge you don’t need anything - in the oven it will be soaked in duck juices and will become very tasty.

Remove the duck from the refrigerator and wipe the outside of the duck with a paper towel to remove any marinade mixture.

Fill the duck carcass with buckwheat porridge (no need to sew up the holes, the buckwheat will not fall out during baking).

Place the duck stuffed with buckwheat in a baking dish. Coarsely chop the apples, carrots and celery and arrange evenly around the duck. Season them with a little salt and cover everything with foil.

Bake the duck for 90 minutes at 190 degrees C. Remove the foil from the oven during the last 15 minutes to allow the bird to brown thoroughly.
Serve it whole at once while it is still hot. Surround it with baked carrots and apples, add fresh herbs. Bon appetit!

Recipe 7: duck baked in foil with apples (with photo)

The duck turns out juicy and tender. The long cooking time pays off with a wonderful taste and aroma.

duck - 1 piece
sour apples - 300-500 g
ground black pepper - to taste
salt “salute di mare” - to taste
spices - to taste

We wash and dry the duck. Rub it with “Salute di Mare” salt and any spices to taste. If desired, you can also rub the bird with garlic.

Wash the apples, peel and cut into pieces. It is better to use sour apples for the filling. If your apples are sweet, then you can add lemon slices to the filling. It will also be very tasty if you add 100 g of cranberries to the apples.

Turn on the oven at 160 degrees. Fill the duck with apples and wrap it in foil. Place it in the oven for 2 hours. After this time, unfold the foil and increase the temperature to 180 degrees. Bake the duck until golden brown. Periodically baste the bird with the juice that was released during baking.

After you unroll the foil, you can add the sliced potatoes to the duck. In this case, the duck will come out immediately with a side dish.

Bon appetit!

Recipe 8: whole duck baked in the oven with apples and honey

A simple and unpretentious way to prepare baked duck with potatoes and apples. First prepare the duck for marinating, then transfer it with vegetables and fruits to a baking bag. After this, the duck will cook in the oven for up to 1-1.5 hours in the oven.

young duck carcass - 1 pc.,
salt - 2 tsp,
spice mixture for baking meat dishes - 1 tbsp. l.,
black pepper (ground) - a pinch,
mustard - 1 tbsp. l.,
honey - 1 tbsp. l.,
apples - 3 pcs.,
potatoes - 500-700 g.

Place a full kettle of water on the stove and bring to a boil. Place a duck carcass weighing 1100 grams on the table and make oblique shallow cuts with a sharp knife. You only need to cut through the skin. This is done for beauty and so that the fat is rendered during baking.

Next, take the duck by the neck and hold it over the sink. Pour boiling water over the duck once. Dry the carcass and then water it again after 10 minutes. The skin will noticeably tighten, all the pores will be clogged, and the meat will remain juicy after baking.

In a bowl, mix mustard, honey, spices and salt for the marinade.

Coat the duck thoroughly. Then wrap the duck in film and put it in the refrigerator for an hour, or you can marinate the meat longer (3-4 hours).

To add flavor to duck meat, you can stuff it with apples. To do this, cut the apples into slices and place them tightly in the belly of the duck.

The front and back legs of the duck can be tied with thread for a neat look (optional). Place the duck in a baking bag.

Turn on the oven at 200 degrees. For garnish, wash the potatoes well and cut into slices. In a bowl, mix potatoes with a pinch of salt, spices to taste and vegetable oil (2-3 tbsp).

Add potatoes to the duck bag; you can also add carrots and onions. Tie the ends of the bag with thread and place in the oven on the middle rack.

At the rate of 1 hour of baking per kilogram of meat, cook the duck with apples and potatoes, then open the bag and pierce it to check for ichor. Leave the finished baked duck in the switched off oven for 30 minutes, and then you can serve it on the table.

Bon appetit!

Recipe 9: how to deliciously bake duck with apples and cinnamon

Duck with apples - signature dish festive table.

Duck - 1 pc.
Apples - 8-10 pcs.
Salt - 1 teaspoon
Ground black pepper - 0.5 teaspoon
Lemon juice - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoons
Nutmeg pepper - 0.5 teaspoon
Cinnamon - 1 teaspoon
Bay leaf - 1 pc.

Prepare ingredients for cooking duck with apples.

Mix lemon juice, vegetable oil, cinnamon and nutmeg.

Wash the duck, remove remaining feathers, and dry. Salt, pepper, sprinkle lemon juice with spices, and then thoroughly rub the mixture into the duck inside and out. Leave for 2-3 hours (or better yet, put it in the refrigerator overnight).

Cut 3-4 apples into quarters. Remove seeds.

Place 3-4 apples (as many will fit) and spices (bay leaf) inside the duck. Wrap the wings in foil.

Preheat the oven.

Place the duck with apples in a hot oven (200 degrees). Baste the duck with the fat generated during frying every 20 minutes.

Chop the remaining apples.

Roast the duck with apples in the oven for about 1 hour. Reduce the oven temperature to 180 degrees, place the remaining apples in the dish with the duck. Fry for another 1 hour. Every 20 minutes, thoroughly baste the duck with fat mixed with the released apple juice.

Apples can be baked separately and used to decorate a dish for the holiday table.

Serve the duck with apples hot.

Recipe 10: how to cook duck with apples in the oven

This recipe for duck with apples, baked whole in the oven, will be appreciated by gourmets. Because not everyone will like the combination of fatty meat and apples. It is malic acid that gives meat a special piquant taste. Potatoes as a side dish, baked with apples and soaked in their juice, will bring new sensations to your ideas about taste.

Apple 4 pieces
Salt 2 tbsp. spoons
Mayonnaise 3 tbsp. spoons
Potatoes 7 pieces
Garlic 1 piece
Ground black pepper 1 tbsp. spoon
Duck meat 2,000 grams

For this recipe, you will need a medium-sized duck carcass, quite fatty and young. If the bird is old, then it is advisable to pre-boil it for 30-40 minutes. Otherwise, the finished meat will be tough. It is better to take apples of the sweet and sour variety. This recipe can be used to cook duck without potatoes. Then it is more convenient to use a duck roast for baking. And for the option with a side dish, an oven tray is more suitable. You won't need much foil. A piece measuring 28cm by 20cm will be enough.

The carcass should be washed well with water and dried with a paper towel. Remove feathers, if any. If you bought a duck at the market along with legs and whole wings, then you need to cut them off. They won't be useful. The carcass should be in the same form as in the photo. Season the duck with salt and pepper, inside and out.

Wash the apples and cut them into four pieces lengthwise. Remove the core.

Stuff the carcass with chopped apples, but not too tightly. If there are apples left, it's okay. We will need them for a side dish.

Now the edges of the abdomen need to be sewn together with regular threads, carefully, not tightly, so as not to tear the skin of the duck.

Wrap the tips of the legs, wings and neck with foil so that these parts do not burn or char during the cooking process. Place the prepared duck on a dry baking sheet. Preheat the oven to 180°C. Place the baking sheet with the duck in it for 1 hour. Every 10-15 min. you need to water the carcass with the resulting fat. This is necessary so that you end up with a golden brown and crispy crust.

Meanwhile, peel the potatoes. Cut it into small slices.

After one hour has passed, remove the duck from the oven. Place chopped potatoes and remaining apples on a baking sheet around the carcass. Potatoes need to be salted. You can add spices to taste. Place the duck back into the oven. Add a degree to 200. After half an hour, increase the degree further to 220°C and at this temperature bake the duck for another 30 minutes.

During this time you can prepare the sauce. Peel one head of garlic.

Mix crushed garlic with mayonnaise. The sauce is ready.

Remove the duck from the oven and check for doneness by piercing it with a knife. If fat flows out and not blood, it’s ready. Turn the duck upside down. It may need to be baked on this side to get a golden brown crust. This will take 15-20 minutes.