Juicy Duck with Apples
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
At first glance, preparing duck with apples seems straightforward, but there are many little tricks that can make the dish even more delicious. When roasting any bird, it’s best to avoid using ready-made seasoning blends that contain monosodium glutamate, as it has a specific aftertaste that can become unpleasant with prolonged cooking. When buying spice mixes in the store, be sure to read the ingredients carefully; if salt is already included, add additional salt very cautiously, or perhaps even skip it altogether to avoid ruining the dish. Cinnamon is one of the oldest spices in the world. It was brought to the Mediterranean by Arab traders, and even common names like John and Paul speculated about the origins of different types of cinnamon, such as Chinese and Ceylon. In fact, cinnamon is a thin layer of the inner bark of the cinnamon tree. Nowadays, you can find not only ground cinnamon in stores but also cinnamon sticks, which are the unground bark. This spice has healing properties, positively affecting the liver, kidneys, and digestive tract, and can also be used externally as an antiseptic. In cooking, it is added not only to baked goods but also to marinades and meat and fish dishes. Enjoy your meal!
Ingredients
- Duck - 4 lbs
- Antonovka apples - 17.6 oz
- Salt - to taste
- Ground Cinnamon - to taste
- Grated Ginger Root - to taste
- Green peppercorns - to taste
- Meyer Lemon Juice - to taste
Step by Step guide
Step 1
First, prepare the duck. Thaw the duck and wash it thoroughly. If necessary, if the duck has not been plucked cleanly and there are still hairs left, singe it over a flame. The feathers will burn off easily, and you can simply sprinkle the duck with flour and wipe it with a towel. The flour will clump together with the unwanted hairs, leaving the duck smooth and clean. After this, rub the duck inside and out with spices and salt. To ensure the salt and spices coat the duck evenly, mix them in a separate bowl first and then rub the mixture onto the bird. Ginger, cinnamon, and black pepper will give the duck a special flavor.
Step 2
With the duck prepared, it’s time to make the stuffing. It’s best to use firm, tart apples. Antonovka apples or similar varieties work perfectly for this purpose. Wash the apples, remove the seeds, and cut them into large cubes or wedges. Lightly drizzle them with lemon juice to prevent browning, and sprinkle with cinnamon.
Step 3
Stuff the duck tightly, but not too tightly, with the prepared apples. Overstuffing can cause the skin to stretch and burst during roasting, so moderation is key. After stuffing, sew up the duck. If you prefer not to sew it, you can use toothpicks to secure the opening.
Step 4
To ensure the duck remains juicy and doesn’t dry out, shape it as close to a ball as possible. Tie the legs together at the joint with string, then make two small cuts on the sides of the bird and tuck the wings into the resulting pockets.
Step 5
Place the stuffed duck in a roasting pan, back side down, and put it in a preheated oven. Cover with a lid and leave it there for about one and a half to two hours. During roasting, baste the duck with the rendered fat. To check if the duck is ready, pierce it with a skewer or knife at the thickest part: if the juices run clear and do not contain blood, the duck is done.
Step 6
The skin on the duck may not be crispy because the fat layer is thick and does not render completely even at the end of cooking. If you want the skin to be crispy, pour cold water over the duck half an hour before it’s done. This will help achieve a golden-brown bird with a crunchy skin.
Step 7
Carve the duck in front of your guests and family so they can admire the golden bird and the juices from the apples.
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