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 Duck with Apples Recipe
Juicy festive duck with apples will not leave anyone indifferent! In fact, everything is very simple, the duck is very soft and tender, you can lick your fingers!
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Wash the duck and dry it with a paper towel. Be sure to remove the fat gland.
    Wash the duck and dry it with a paper towel. Be sure to remove the fat gland.
  2. For marinating, we take a minimum set of spices: salt, pepper and paprika. The duck itself is very tasty and I believe that it does not need to be strongly flavored. In any case, if you want, you can add any spices to your taste. RUB the duck well with spices and leave to marinate for at least an hour, or overnight.
    For marinating, we take a minimum set of spices: salt, pepper and paprika. The duck itself is very tasty and I believe that it does not need to be strongly flavored. In any case, if you want, you can add any spices to your taste. RUB the duck well with spices and leave to marinate for at least an hour, or overnight.
  3. Apples are better to take dense, such as Antonovka, but I'll be honest, I take any, it still always turns out very tasty. I like apples the most in duck, so I always add a lot of them. We stuff the duck with apples, placing them tightly in the abdominal cavity and where the trachea was.
    Apples are better to take dense, such as Antonovka, but I'll be honest, I take any, it still always turns out very tasty. I like apples the most in duck, so I always add a lot of them. We stuff the duck with apples, placing them tightly in the abdominal cavity and where the trachea was.
  4. After that, we sew up the duck skin with a thread with a needle or fasten it with a toothpick. The wings of a duck can be cut off, or you can wrap them in foil so that they do not burn, my husband likes to crunch them.
    After that, we sew up the duck skin with a thread with a needle or fasten it with a toothpick. The wings of a duck can be cut off, or you can wrap them in foil so that they do not burn, my husband likes to crunch them.
  5. We send it to the oven preheated to 220 degrees for 15 minutes, then reduce the heat to 180 and bake for about 30 minutes. Then we take it out of the oven and pour the juice well.
    We send it to the oven preheated to 220 degrees for 15 minutes, then reduce the heat to 180 and bake for about 30 minutes. Then we take it out of the oven and pour the juice well.
  6. Cover the duck with the remaining apples and smear with honey. We send the duck to finish baking. Bake until you pierce the duck near the bone with a toothpick and a clear liquid oozes out of it. I baked for another hour. If your oven is very hot, you can cover the duck with foil.
    Cover the duck with the remaining apples and smear with honey. We send the duck to finish baking. Bake until you pierce the duck near the bone with a toothpick and a clear liquid oozes out of it. I baked for another hour. If your oven is very hot, you can cover the duck with foil.
  7. We serve the duck with heat from the heat. I assure you, the flavor will be such that everyone will be waiting impatiently ( even the neighbors) when it is ready).
    We serve the duck with heat from the heat. I assure you, the flavor will be such that everyone will be waiting impatiently ( even the neighbors) when it is ready).
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