Homemade duck, cooked at home, is especially loved by gourmets. Baked duck in the oven is an unusually tasty, hearty and beautiful dish that you can please your family on a holiday. And the unusual aroma coming from the oven will not leave indifferent even the most fastidious in food.
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You will need
-
- duck weighing 1.5-2 kilograms;
- 4 medium apples (sweet and sour);
- honey;
- orange liquor;
- mustard seeds;
- half a lemon;
- Bay leaf;
- salt;
- peppercorns;
- spices to taste;
- vinegar.
Instruction manual
1
Take the duck and wash it thoroughly under running water. Examine the carcass for feathers and hairs; if any, pluck or singe over the fire. Remove entrails and uncleaned residues, rinse and dry with paper towels.
2
Next, prepare the marinade, thanks to it the duck will turn out delicious and tender. Take a large container so that the whole bird can fit in it and fill it with water. Salt and add vinegar, the water should taste slightly acidic. Add four bay leaves and ten to fifteen peas of pepper. Cover the dishes and let the duck marinate for three to four hours. To speed up the process, you can put a load on the bird.
3
While the duck is pickling, prepare the filling. Take four medium apples and wash thoroughly, cut into small slices (remove the seeds). Salt the apples, lightly pepper and sprinkle with cinnamon. Do the same with half a lemon.
4
After the duck is marinated, remove it from the water and coat it with sodium chloride from the inside. It's time to stuff the carcass: lay apples and lemon inside, alternating them and laying in layers. Take a needle with a dense long thread and sew the weft.
5
Mix five tablespoons of honey, two tablespoons of orange liquor and a tablespoon of mustard in a separate bowl. Mix everything thoroughly and generously grease the duck with the prepared sauce, carefully place it with its back down in the baking sleeve, fix the holes with clamps and send to the baking sheet. Make several holes in the film so that hot steam can escape.
6
Preheat the oven to 200 degrees and put the baked duck for one and a half to two hours. During this time, the bird will fully cook and acquire a golden crust, from which a unique flavor will come.
7
To check the duck for readiness, cut the baking sleeve and pierce the carcass with a knife or skewer. If the juice is light, without the presence of a mother of pearl, then the dish is ready for a meal.
Useful advice
Serve the duck as an independent dish or with boiled potatoes and fresh vegetables.