Ingredients:
Duck carcass (medium size);
4 sour apples;
2 tbsp. l. mustard beans;
1 tsp. spices for poultry;
1 tsp. salt.
Preparation:
1. First of all, let's prepare the bird carcass; to do this, remove the remaining feathers from it and wash it well. 
2. Afterwards, rub the bird with salt and spices from the inside. 
3. Rub the skin of the duck with grain mustard. 
4. Cut the fruit into slices, cut out the seeds.
5. Stuff the duck with apple slices. 
6. Now place the stuffed bird in a glass dish and put it in the oven for 2-2.2 hours, temperature 220 °C. During the baking process, periodically baste the carcass with the released fat. 
7. Leave the finished duck in the switched off oven for 15 minutes, then transfer it to a dish and serve.
Advice!
If the duck is large or too fatty, then you will have to bake it for a very long time. Therefore, we put the carcass in a large pan, fill it with water and boil for 15-20 minutes. And then we stuff it and bake it.
New Year's duck in the oven
Duck baked in the oven for New Year is the best dish for the holiday table. The aroma of the finished dish will immediately gather all the guests at the table. During the baking process, the bird releases a lot of fat, so along with the duck in the duckling pot, you can immediately prepare a side dish of both fruits and vegetables.
Ingredients:
Duck;
1-2 apples;
7 potato tubers;
2 tsp. honey;
2 tsp. rosemary;
2 tsp. seasonings for potatoes;
1 tsp. cayenne pepper;
salt and pepper to taste.
Preparation:
1. Cut off the neck and wing flaps from the carcass, as well as excess fat, just don’t throw it away, but chop it finely and put it aside for now. 
2. Mix salt and pepper and rub the resulting mixture onto the carcass inside and out. 
3. Cut the peeled potatoes into 4 parts. 
4. Cut apples into slices.
5. Place potatoes and fruit in a bowl, add duck fat and stir. 
6. Also add salt and spices and mix everything again.
7. Lubricate the top of the duck with honey.
8. Place half of the apples and potatoes inside the carcass, and chop off the belly with toothpicks.
9. Place the duck belly on top in the duckling pan. 
10. Place the remaining fruits and potatoes on top. Place in the oven for 1.5 hours, pour fat over the carcass during baking. 
11. Place the baked duck on a dish, remove the toothpicks from the belly, place the potatoes and apples next to it, and serve the dish.
On a note!
Domestic duck has a not very pleasant aroma. This does not mean that the bird is bad, it is just a feature of such game. And in order to prepare a tasty and aromatic dish, it is better to marinate the carcass first.
How to roast a whole duck
Baking a whole duck in the oven for New Year is quite simple. The proposed recipe will tell you how to cook poultry with fruits and vegetables so that the meat turns out tasty, tender and aromatic.
Ingredients:
Duck;
3 tsp. salt;
1-2 tsp. pepper;
3 apples;
½ lemon (orange);
5 potato tubers;
50 ml vegetable oil;
carrots to taste;
shallots to taste.
Preparation:
1. For baking, choose a medium-sized carcass; it is advisable that the duck be young without a thick layer of fat. Fatty meat is more suitable for making stew. First, let's examine the bird, if there are feathers, then remove it. We also wash the carcass well inside and out. 
2. When roasting a duck, you can give off an unpleasant odor, but it’s easy to get rid of it; to do this, we cut out the tail part along with the glands, they are the ones that spoil the taste and aroma of the finished dish. 
3. Now put the carcass in a container, take salt and a mixture of peppers, rub the bird thoroughly. Cover with film and refrigerate for 2 hours, and if possible, overnight.
4. Cut the potatoes into slices, cut the carrots and shallots into random pieces. 
5. Place the vegetables in a baking dish, pour oil over them, salt them and place the duck on top, in the belly of which we place lemon or orange slices; citrus fruits will add aroma and better taste. Cover the bird with foil and place it in the oven for 40 minutes at 220°C. Then remove the foil, lower the heat to 180 °C and cook the duck for another 20-30 minutes. 
6. During the baking process, the carcass should be basted with rendered fat, this will give the bird a beautiful ruddy color. 
7. Place the finished duck on a dish along with a side dish and serve.
Advice!
To make the crust beautiful, golden brown and crispy, take a few tablespoons of fat, 1 tbsp. l. honey and 2 tbsp. l. soy sauce. Mix and grease the carcass with the resulting mixture 10 minutes before cooking.
Duck with apples in the oven
For the New Year, you can deliciously bake a duck in the oven. This dish will be a real decoration for any holiday table. Cooking such meat is not so difficult, you just need to prepare the carcass, make the sauce and stuff it. You can use both fruits and vegetables for the filling.
Ingredients:
Duck;
2-3 apples;
mayonnaise;
5 cloves of garlic;
seasonings for poultry to taste;
salt to taste.
Preparation:
1. Remove all small feathers, if any, from the bird carcass and wash it well. Pass the garlic cloves through a fine grater or press.
2. Add garlic to mayonnaise and stir. 
3. Also add seasonings to taste and mix everything again.
4. Cut the peeled and seeded apples into slices. Add 1-2 tbsp to the fruit. spoons of sauce and mix. 
5. Coat the inside of the carcass with sauce. 
6. Afterwards we put the apples inside, sew up the belly or simply chop it off with toothpicks. 
7. Now we also coat the outside of the duck with sauce and place it on a baking sheet. 
8. Bake the bird for 1.5-2 hours, temperature 180 °C, do not forget to baste the carcass with fat.
Advice!
The duck needs to be filled about two-thirds with the filling; if you stuff it too tightly, it will simply burst during baking.
Duck with tangerines in the oven
Today there are different options for how to cook duck for the New Year. So, the bird can be baked in the oven with tangerines. The result is a tasty, aromatic and impressive dish.
Ingredients:
Duck;
2-3 tangerines;
3 cloves of garlic;
1-2 tsp. grated ginger;
50 ml soy sauce;
50 ml vorche sauce;
2 tsp. salt;
1 tbsp. l. honey;
1 tsp. pepper mixture;
potatoes for garnish.
Preparation:
1. Prepare the carcass for baking. If there are remnants of feathers or growths, then we remove everything. You can also cut off the wings, as they burn heavily when baked.
2. There are layers of fat on the abdomen; they can also be cut off or left if the duck is not very fatty. 
3. But what we definitely cut out are the sebaceous glands located in the tail part, as they emit an unpleasant odor and give the meat an off-flavor.
4. Squeeze the juice from tangerines into a bowl, add soy and vorc sauce to the nectar, and also add grated ginger, salt and squeeze out the garlic. Add honey, add pepper mixture, mix. 
5. Coat the carcass with the resulting marinade inside and out, cover with film and leave in a cool place for at least 3 hours. During the marinating process, brush the carcass with marinade several times. 
6. Place a sheet of foil on a baking sheet, place the duck on the paper, stuff it with tangerines, which can be replaced with oranges or apples.
7. Wrap the stuffed bird in foil and into the oven, temperature 200 °C. The baking time depends on the weight of the carcass, so for 1 kg of meat it will take 1 hour. 
8. You can serve potatoes as a side dish; for this, cut the tubers into slices and mix with the marinade. Remove the duck from the oven, place the potatoes around the carcass, cover with foil again and bake for 30-40 minutes.
9. Then we take out the bird again, drain a little fat from it, mix it with honey and grease the duck with the mixture. We continue to bake until a crust appears, but without foil and at a temperature of 170 °C. 
10. Serve the baked duck with potatoes on a wide platter.
Advice!
Honey for the marinade can be replaced with apricot, lemon or orange jam.
Duck baked in the oven with mustard and honey
Baked duck with honey and mustard is another option for preparing a delicious New Year's dish. According to the proposed recipe, the meat is crispy, tender and tasty.
Ingredients:
1.5 kg duck;
2 tbsp. l. liquid honey;
3 tbsp. l. mustard;
black pepper and salt to taste;
3 cloves of garlic;
a small piece of ginger.
Preparation:
1. Wash the duck well, dry it and make punctures throughout the whole carcass. Mix honey with mustard and rub the resulting mixture onto the duck. Then rub chopped garlic and grated ginger into the carcass. We salt and pepper not only outside, but also inside. Place the duck in a baking bag and put it in the oven for 60-90 minutes, temperature 200 °C.
2. After we take out the bird, cut the bag and transfer the duck to a beautiful dish. If desired, it can be baked with oranges or apples.
Advice!
We do not rush to serve the finished duck immediately; after baking, it should rest for 15-20 minutes so that all the juices are evenly distributed inside.
Duck with oranges and pumpkin
Many housewives traditionally bake duck in the oven with apples, but some know how to prepare a more original dish for the New Year. This is baked duck with pumpkin, which gives the meat a sweetish note of flavor, and with oranges.
Ingredients:
Duck;
250 g pumpkin;
2 oranges;
100 ml mayonnaise;
salt and pepper mixture to taste.
Preparation:
1. Add salt and a mixture of peppers to the mayonnaise and stir. 
2. Cut the peeled pumpkin into cubes of about 3 cm, peel the oranges and cut the citrus into pieces the same size as the pumpkin. 
3. Stuff the prepared bird carcass with pumpkin and oranges. 
4. Coat the stuffed duck with mayonnaise and leave to marinate for 1 hour. 
5. Then we wrap the carcass in foil or put it in a sleeve. 
6. Place in a preheated oven and bake until done.
Note!
Homemade duck is baked for at least 1.5 hours, store-bought duck is baked for about an hour. On average, 1 kg of carcass requires 50 minutes of baking plus 15 minutes for browning the crust.
Duck with sauerkraut
Among all the ways to bake duck in the oven for the New Year, it is also worth highlighting the recipe with sauerkraut. The sour vegetable is soaked in duck fat and makes the taste of the dish harmonious. And if you are interested in this version of New Year’s duck, then we will tell you how to cook it correctly.
Ingredients:
Duck;
2 tbsp. l. soy sauce;
2 tbsp. l. liquid honey;
1 tbsp. l. mustard;
150 g sauerkraut;
2 green apples;
50 g raisins;
5 juniper berries;
5 red apples;
head of garlic;
salt and pepper to taste.
For the sauce:
100 g frozen cranberries;
100 ml meat broth;
salt to taste;
2 pinches of dried rosemary;
2 tsp. Sahara.
Preparation:
1. Take a bird carcass weighing 2.5 kg. Pour 5 liters of water into the pan, add 3 tbsp. l. salt, stir and add the duck, leave for 2 hours.
2. In a bowl, mix soy with mustard, honey and pepper. Afterwards we grease the carcass with marinade inside and out. 
3. For the filling, squeeze out the excess liquid from the sauerkraut, add green apples and juniper berries cut into slices to the vegetable, mix. 
4. Stuff the duck with the filling, fasten the belly with toothpicks, place it in a cooking sleeve, make several punctures in the bag in different places and put it in the oven, temperature 180 °C. 
5. After 1 hour 15 minutes, cut the bag, place red apples around the bird, prick them with a toothpick and place a head of garlic cut in half. Bake the duck for another 1 hour, periodically basting it with fat.
6. For the sauce, grind the cranberries in a blender, transfer them to a saucepan, pour in the fat released during baking, add sugar, rosemary and salt. Boil the sauce for 10 minutes. 
7. Place the finished duck on a dish, arrange apples and garlic around it, and serve with sauce.
On a note!
Not only cranberry sauce is ideal for baked duck, but also orange, pomegranate or cherry. You can also borrow a sauce recipe from Chinese chefs, which contains sesame oil, nut paste, chili, garlic, honey and soy sauce.
Delicious duck stuffed with apples and prunes
You can cook baked duck in the oven for the New Year with different fillings. So, many housewives note that it turns out very tasty with prunes and apples. Duck meat soaked in the aromas of fresh fruits and dried fruits is aromatic and juicy.
Ingredients:
Duck;
3 apples;
a handful of prunes;
salt, pepper, cumin to taste;
lemon juice.
Preparation:
1. Salt and pepper the prepared duck carcass both outside and inside.
2. Cut the seeded apples into slices and cut the prunes into small pieces.
3. Mix dried fruits with apples and stuff the duck, sew up the belly with thread.
4. Now sprinkle the carcass with thyme, flavor with citrus juice, put in a mold and in the oven for 1.5 hours, temperature 190 °C.
This is how you can quickly and easily bake a duck in the oven for the New Year, and how to cook it correctly, as well as all the details of the recipe, can be seen in the video.
As it turns out, cooking a duck in the oven for the New Year is not so difficult, the main thing is to choose a young bird. It is worth noting that when roasting, duck produces a lot of fat, and this is a real treasure. It can be used to prepare aromatic stew, deliciously fry potatoes or bake vegetables on it, it goes well with buckwheat, rice and millet. So you shouldn’t get rid of such a valuable product.
One of the most festive dishes in our opinion is stuffed duck. It is most often prepared in the oven, although there are recipes that involve stewing - it is not for nothing that there is even a special dish for this, called a duck pot. There are countless options for filling, from the simplest (some kind of porridge) to quite exotic (for example, chopped turkey with fruit). We will look at some of the options in this article.
General rules
In order not to describe the same culinary steps from recipe to recipe, we will list in a separate chapter those that are necessarily present when preparing stuffed duck.
Duck with apples
The combination of poultry meat with apples is one of the most favorite among chefs from all over the world. This is explained primarily by the ability of apples to absorb excess fat, and their juice softens the bland poultry breasts. Fruits should be chosen green, slightly sour, or at least sweet and sour. Antonovka is considered the ideal option. Seven medium-sized apples are enough for a carcass weighing one and a half kilograms. The fruits are washed, removed from the seeds (it’s up to you to decide whether to peel them, but it’s better to leave them so that the apples don’t boil down to puree) and cut into slices. In the manner described above, the carcass is prepared and stuffed, its back is placed on a sheet into which half a glass of water is poured, and the duck stuffed with apples is placed in the oven for an hour and a half to two hours. When serving, the fruit is removed with a spoon and placed around the bird.
Various fillings
If pure apple stuffed duck is “boring” for you, the recipe can be supplemented with other fruits. For example, to four apples add a couple of oranges, a handful of disassembled walnut kernels and some pitted prunes. To prevent it from becoming too sweet, the inside of the carcass is additionally rubbed with garlic. All filling components are mixed before stuffing. You can also place apple slices around the carcass. This stuffed duck also lasts about two hours in the oven. At the very end, in addition to the standard pouring of the released juice over the carcass, you should also sprinkle the bird with orange juice - this will make it more flavorful.
Buckwheat recipe
Duck stuffed with buckwheat is very popular among gourmets. The easiest option is to cook porridge and stuff it into your belly. However, this is not very interesting. Since you are already preparing a holiday dish, splurge on duck stomach, liver, heart (if you don’t like something from the list, buy only what you are not against). Next, a glass of buckwheat is boiled, and the chopped offal is fried with onion half rings in vegetable oil. The porridge is mixed with the roast and placed into the prepared carcass. Before putting it in the oven, lemon juice is poured on top. When your stuffed duck has baked for about an hour, pour a glass of wine over it and leave for another half hour. By the way, the bird prepared according to this recipe is placed on the table whole.
Duck with minced meat
Let's move on to more intricate recipes. It will turn out a little expensive, but very tasty. Mix veal and pork mince (three hundred grams each), you can also add a little lightly fried poultry liver. Three eggs are driven into the filling, a finely chopped onion is added, everything is mixed, salted and peppered. The bird, in addition to standard processing, must be deboned; however, this process is quite labor-intensive, so our chefs advise simply breaking the ribs. This stuffed duck will sit in the oven for an hour at 190 degrees; then the temperature drops to 170, the bird is poured with a glass of wine and left for at least another hour. Since it has raw meat inside, albeit in the form of minced meat, it takes much longer to cook than other recipes.
Potato
This filling is prepared in several stages, but a duck stuffed with it will become the best dish on your table. About five large potatoes are taken (for a two-kilogram carcass) and boiled until halfway, cut into large pieces. The onion is crushed and sautéed in vegetable oil; As soon as it turns golden, chopped mushrooms (any kind, 400 grams) are added to it, and the vegetables are fried together for about five minutes. The prepared poultry is additionally greased from the inside with sour cream, the potatoes are mixed with mushrooms and used as a filling. The carcass is baked for 1.5-2 hours; You need to water it alternately with the released juice and red wine.
What else can you stuff a duck with?
Having understood the basic principles of preparing such a dish, you can use your imagination. The bird can be stuffed with a variety of fruits - in this case, care must be taken to ensure that it does not turn out too sweet (an example is given in the recipe with prunes). You can add almost any vegetables - then they must be selected in such a way that they cook for approximately the same time, otherwise some will remain half-raw, while others will turn into porridge. Cereal fillings can also be made from rice or pearl barley. It is better to combine them with some additions - mushrooms or at least fried carrots and onions. There are virtuosos who stuff duck with pancakes. In general, don't be shy, experiment!
The New Year's feast is always distinguished by a special approach to creating a menu, preparing dishes, and decorating the table. Original appetizers, colorfully prepared main courses, festive desserts and cakes add beauty and festivity to the meal. One of these dishes - New Year's duck - is always beautiful, tasty and festive! This treat is prepared in different variations almost all over the world. Moreover, duck is more suitable for a holiday, and not for everyday family food. After all, to prepare such a dish it will take at least 2 hours, taking into account the preparation of the products.
Duck is prepared for the New Year's table in several ways: in the oven, in a frying pan, in foil and in a sleeve. And in any case, it turns out great and gives the table a special festive look. There are also simple, ordinary recipes for preparing more tender poultry (chicken, turkey), but they are not suitable for New Year's duck. Duck has tougher meat, and it also has a significant layer of fat, which affects the cooking process. That’s why the New Year’s duck is cooked in the oven for 1.5 – 2 hours, i.e. with long-term heat treatment and pre-marination.
The duck recipe for New Year 2020 recommends preparing it as a whole carcass, in pieces, or stuffing it. Stuffed duck will be very tasty, its various variations will satisfy the most delicate tastes of your guests and friends. Popular fillings for stuffing duck are sweet and sour apples, sauerkraut, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta and other products of your choice.
Try to study in advance the intricacies of preparing duck for the New Year's table; the recipe should not pose insoluble problems for you. Any version of New Year's duck will do; the recipe for preparing it is not complicated, you just need to carefully and accurately follow all the recommendations.
Duck for the New Year, the recipe is also on our website, it is worthy of your attention, since it takes into account the different tastes and innovations of many experienced chefs. When preparing duck for the New Year, it is also advisable to use recipes with photos that will help you properly prepare the finished dish. Any recipe for New Year's duck requires its festive decoration and unusual presentation.
How to cook duck for New Year? How to make an unforgettable New Year's duck? They will tell you the recipes, and we will help you with our advice:
Choose your bird carefully: it should have a firm breast, shiny skin, and red meat when cut. A two-month-old duck weighing about two kilograms would be ideal;
Before cooking, the duck must be thoroughly washed, dried, and marinated. Instead of marinating, you can rub it with salt, spices, garlic outside and inside, and then, if desired, fill two-thirds with the filling;
In order to get a soft, juicy duck with a rich taste, you need to correctly calculate the cooking time in the oven. It has been experimentally established that you need to take 45 minutes for each kilogram of meat, plus 25 minutes to give the duck a ruddy appearance;
The duck is cooked in foil for an hour, in a sleeve for an hour and a half at a baking temperature of 180 degrees;
The duck in the oven is first cooked at 200 degrees, and finally at 250;
An important point: do not forget to remove the tail part of the carcass (tail, butt), it can give the dish an unpleasant odor;
Periodically during cooking, you need to remove the duck from the oven and pour the rendered fat over it;
Some housewives first boil the duck for 20 minutes, and only then cook it according to the New Year's recipe, so the duck will not be raw in any case;
After the process is completed, the duck should be coated with butter and honey sauce and served;
The finished dish is served with all kinds of side dishes, sauces, herbs, and sour appetizers.
Agree that duck baked with apples is not an everyday dish on our table. A baked bird is a decoration for the holiday table. Duck with apples, baked in the oven, is very popular for New Year and Christmas.
A properly cooked duck will make us lick our fingers, because the meat is extremely tender and very juicy. And what a golden crust you get after baking! Today we will look at several options for preparing this incredibly tasty dish.
Duck meat has a specific smell that not everyone likes. You can get rid of the unpalatable smell by preparing a fragrant marinade and letting the carcass soak in it for three hours.
Having taken such a fragrant bath, our beauty is ready to wrap herself in foil and dive into the oven, but... let's carefully read a few more tips so that our efforts are not in vain.
How to cook duck so that it is soft and juicy - simple tips
- When purchasing, choose a carcass weighing 2 - 2.5 kg. This is the weight that young ducks have, and this is a guarantee that the meat when baked will be soft, juicy and not very fatty.
- Before you start working with the carcass, inspect it carefully. If you see the remains of feathers, the so-called “stumps,” scorch them over a gas burner. Or remove with tweezers if there are only a few of them. It is better to shorten a neck that is too long. The largest layer of fat usually accumulates in the abdominal area. Do you think the layer is too thick? Cut as much as you see fit. And be sure to remove the rump, this is where the aromatic glands with an unpleasant odor are located.
- It is best to buy chilled duck and cook it immediately. But this is not always possible. More often we buy already frozen poultry. There is nothing terrible about this, you just need to defrost it correctly: on the bottom shelf of the refrigerator or at room temperature. Forget about the microwave, defrost it quickly, but when cooked, the meat will be dry and tasteless.
- You can bake in a sleeve, foil, in an open pan or on a wire rack. Be sure to place a tray under the grate to allow the juice to drain there. To ensure that when roasting in an open form the meat is tender and the crust is crispy and thin, from time to time the duck should be poured on top with the resulting fat. And the foil or sleeve should be cut 20 minutes before readiness so that the top is nicely browned.
- If you are still very worried that your dish may turn out to be damp inside, then boil water, salt it and boil the duck in it for about twenty minutes. Or simply pour salted boiling water over the carcass for half an hour. And then marinate and bake for good health.
- One meticulous housewife even came up with a formula for how to calculate baking time. 1 hour 45 minutes + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145 minutes). Let's say thank you to this hostess.
Duck with apples and honey - step-by-step recipe
Most often, the duck is stuffed with apples. Poultry always goes well with fruit, and apples are perfect. And we will also add quince. This will only improve the taste of our dish.
Ingredients:
- duck – 2-2.5 kg
- salt - 1 tbsp. heaped spoon
- dry poultry mix
- mustard - 1 tbsp. l.
- honey - 1 tbsp. l.
- apples - 1-2 pcs
- quince - 1-2 pcs.
- garlic - 1 head
Dry the prepared carcass with paper towels and rub well inside and out with salt and spices. Then we fill it with garlic: make a small cut and insert a clove of garlic.
Peel the quince and apples from seeds and cut into slices.
The filling should now be inside the duck. Place the quinces and apples tightly.
Carefully tie the wings and legs with kitchen thread so that the duck does not lose its shape. We leave our beauty to marinate in this form for 2-3 hours.
During this time, all the ingredients will have time to become friends with each other, the duck will be saturated with the smell of garlic, spices and fruits, and we will now place it in the baking sleeve. And then put it in the oven for 1.5 hours, setting the temperature to 180 degrees.
While the duck is basking in the oven, we will prepare the sauce. Take 1 tablespoon each of honey and mustard and mix them well.
After 1.5 hours, remove the duck from the oven. Carefully, so as not to get burned, cut the sleeve and coat our bird with sauce with a brush. Place in the oven again for 10-15 minutes. During this time, the duck will have time to brown and a very appetizing and tasty crust will appear on it. All that remains is to invite everyone to the table.
Duck in a sleeve with apples and potatoes
Well, where are we without potatoes? Soaked in duck fat and baked until golden brown, the potatoes will be a good addition to the main dish.
Ingredients:
- duck - 2 - 2.5 kg
- pepper
- soy sauce - 2 tbsp. l.
- apples
- small potatoes
- sunflower oil
1.Rub the carcass well with salt and pepper
2. Pour soy sauce and distribute it over the entire surface. You can add a little inside. Leave for 2-3 hours so that the duck is well marinated.
3. At this time we peel and cut apples and pickle potatoes. I'll tell you about potatoes later, but now it's time to stuff the duck with apples.
But first, grease the top of the carcass with a small amount of vegetable oil. This will additionally soften the duck meat.
4. The duck, stuffed with apples, is ready to nestle in the oven. But in order for her to feel really good there, we will pack her in a sleeve and send her there for 1.5 hours at a temperature of 200 degrees.
5. Now is the time to remember about potatoes. It is advisable to take medium-sized potatoes or cut large ones into several pieces so that they are guaranteed to bake. Salt the potatoes, add the seasonings you like, and a little mayonnaise. Mix all this well and leave to marinate.
6. After 1.5 hours, take the duck out of the oven, cut the sleeve, place potatoes around the carcass and put it back in the oven for 30 minutes.
And this is the beauty we get on the table. How delicious it is!
Delicious recipe for duck with apples and prunes
Prunes are quite a popular ingredient in cooking. It is also used very often with poultry, giving it a special aroma and taste. And if you add prunes to apples and stuff the duck with this yummy dish, then you can safely invite guests.
Ingredients:
- duck - 2-3 kg.
- pepper
- apples
- prunes
- garlic
- Prepare the duck: wash it, trim off excess skin at the neck. You can also trim off the very tips of the wings; there is practically no meat there; they begin to fry very quickly and become black by the end of cooking.
Before rubbing the carcass with salt and pepper, scald it with boiling water so that the pores on the skin tighten, and then the duck will not be dry after baking.
2. Rub the outside and inside with salt and pepper.
3. Now our task is to stuff the inside of the duck with apples and prunes. But first we put 3 cloves of garlic inside. Then come the chopped and seeded apples. Add a handful of well-washed pitted prunes to the apples and, if there is space left, fill it again with apples.
4. To ensure that all the goodies remain inside the carcass during frying, we sew up the hole or chip it with toothpicks.
5. Cover the duck on a baking sheet with foil and place it in the oven for 2 hours, setting the temperature to 200 degrees.
6. If desired, after an hour you can take out a baking sheet, remove the foil, place peeled and salted potatoes around the duck and let it cook for another hour.
7. The finished duck has a beautiful crispy crust and a divinely delicious smell. And what it tastes like, one can only guess and envy those who will eat it.
Bake juicy duck with apples in foil
It is better to bake any large meat or fish dish in foil or a sleeve. Then it is better baked from the inside, it turns out juicier and tasty. If you don’t know what is better to choose - foil or a baking sleeve, visit my article on this topic. And we will cook this duck in foil. For the marinade we will use pomegranate and apple juices. But even if you only have one of them, feel free to use only that one.
Ingredients:
- duck - 2 - 2.5 kg
- apples - 1 kg
- pomegranate juice - 1/3 cup
- apple juice - 1/3 cup
- soy sauce - 2 tbsp. l.
- dried garlic
- black pepper
- syringe with thick needle
- toothpicks
1.Rub the prepared duck with salt, pepper and garlic. Then prepare the marinade: mix soy sauce with pomegranate juice. Spray the duck with the resulting mixture on all sides. If you don’t have a syringe, no problem, just rub the marinade all over the carcass. Leave the duck to marinate for 1.5 – 2 hours.
2. At this time, peel and cut the apples.
3. Stuff the duck with apples and pierce with toothpicks
4, Place our bird on foil, wrap it and put it in an oven preheated to 220 degrees.
5. After 30 minutes, remove from the oven and drain the resulting fat. Pour over the remaining marinade, add apple juice, lower the temperature to 180 degrees and fry for 2-3 hours depending on the weight of the duck.
6. About 30 minutes before it’s ready, we finally open the foil to get a crispy crust. Place the beauty on a plate.
Bon appetit!
Menu for the New Year - juicy duck in orange marinade
The delicious marinade makes this dish unforgettable. And if you want to provide delicious food to your guests on New Year’s Eve, then watch this video.
Recipe for the holiday table - duck with oranges
Duck baked with oranges is probably considered one of the most solemn and festive dishes. And what a beauty it is on the table!
Ingredients:
- 1 orange
- 2-3 celery stalks
For the marinade
- juice of 1 lemon
- juice of 1 orange
- 1 tbsp. spoon of salt
- ½ tbsp. spoons of pepper
- ½ tbsp. spoons of herbs de Provence mixture
- 1 teaspoon dried sage
- 1 tbsp olive oil
For the glaze sauce:
- juice of 1 orange
- 2 tbsp. spoons of honey
- 2 tbsp. spoons of sweet dessert wine
1. Prepare the duck as usual: singe it, wash it, dry it with a paper towel. And then we take all the ingredients for the marinade and mix them well.
2. We immerse our bird in the marinade and leave it there for several hours. You can even leave it overnight in the refrigerator. It is advisable to turn the carcass over from time to time so that all parts are well marinated.
3. Cut the orange into quarters. Leave the orange peel.
4. Place the marinated duck in a baking dish. Place orange quarters and celery inside the duck.
You can also add apple and carrot pieces. This will improve the flavor of the meat and prevent it from drying out during cooking.
5. Set the oven temperature to 190 degrees and place the mold there. Cook the duck for 2-3 hours depending on weight. After an hour and a half, every 15 minutes, pour the juice over the duck.
6. Now let's prepare the glaze sauce. Mix the ingredients well. Then simmer the sauce in a small saucepan over high heat until the volume is reduced by half. The consistency of the sauce should be similar to syrup.
7. Remove the finished duck from the oven and let it stand for 10-15 minutes. We throw away the celery, but you can eat the oranges from the duck. Place the slightly cooled duck on a beautiful dish, pour glaze over it and decorate with oranges. I want to admire this beauty, but I want to eat even more. Which is what we suggest you do. Eat for your health!
I think you have decided on the choice of the main dish for the holiday table. All that remains is to choose the recipe you like most and buy the duck.
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Duck with apples is a traditional Christmas and New Year's dish, hearty and very healthy. Her presence on the festive table means peace, prosperity and family well-being.
website I have prepared several secrets with which the duck is guaranteed to turn out tasty and appetizing.
Secret 1: Proper defrosting
To prepare a classic duck with apples, a bird weighing 2–2.3 kilograms is best suited - it has a lot of meat and is not too fatty. It is optimal if you managed to buy a chilled carcass - there will be no problems with it. But frozen duck is also perfect, the main thing is to defrost it correctly.
To do this, move it from the freezer to the refrigerator for several hours, and then continue defrosting at room temperature until completely thawed. It is better not to use cold water or a microwave for defrosting, otherwise the meat will lose its taste and become dry and tough.
Secret 2: Proper processing
As a rule, ducks are sold in supermarkets and markets already completely plucked. But upon closer inspection, you can see remaining hairs and feather stumps that need to be removed. To do this, you need to hold the bird over the burner on, and then pluck out the stumps with any suitable tweezers.
If you bought a duck with giblets, be sure to remove them. Also cut out the coccygeal glands from the tail (duck tail), which give the dish an unpleasant specific taste. Before baking, cut off the outer phalanges of the wings and turn them from the breast to the back - this way the edges of the wings will not burn, and the bird itself will look neat and aesthetically pleasing.
Secret 3: The right spices
Duck meat has a rather specific taste. To compensate for this small drawback, marinate the carcass or rub it with spices. Wine, apple cider vinegar, lemon, pomegranate or orange juice are excellent marinades.
Spices that go best with duck meat include ginger, cinnamon, cardamom, star anise, oregano and all types of pepper. Mix a small amount of spices in a mortar, grind together with salt and let sit for a while so that the flavors and aromas combine. And only after that, evenly rub the resulting mixture onto the duck inside and out.
Secret 4: Perfect filling
Late domestic varieties of apples are best suited for stuffing the Christmas duck - they are quite firm and are perfectly preserved until the New Year holidays. An important nuance: choose apples with noticeable sourness - they will not only give the meat a special taste and aroma, but also, thanks to the acid they contain, will help break down subcutaneous fat.
To prevent the apples from darkening, sprinkle them with lemon juice, and to give them an original taste and a special Christmas aroma, sprinkle with salt and cinnamon.
Secret 5: Masterly stuffing
Do not stuff the bird to the brim with stuffing so that the duck skin does not burst during the stuffing process. After stuffing is completed, sew the carcass up with coarse thread using stitches over the edge or pin the skin with toothpicks - it’s faster and easier.
You can use more than just apples to stuff the Christmas duck. You can add raisins, pears, dried apricots, tangerine slices or cinnamon to them.
Secret 6: And be patient
A duck weighing 2.5 kilograms should be cooked for approximately 2.5–3 hours. In this case, every half hour you need to open the oven and pour the released juice and fat over the bird. But in any case, you need to periodically check the readiness of the duck so that it does not become too dry. This is very simple to do: pierce the carcass with a knife in the thickest place - if the juice that comes out is clear, then the duck is ready.
If you want your Christmas duck to not be too fatty, place it on a bed of apples or rice when baking - they will absorb most of the rendered fat. Naturally, you shouldn’t use a “pillow” as a side dish.
