Duck stew in duck pieces. Duck stewed in pieces

Duck stew in duck pieces. Duck braised in pieces

26.07.2019 Dishes for children

The debate about whether meat is healthy or not has been going on for a long time between vegetarians and meat-eaters. It's hard to say who is right. But for cooked food to be beneficial, not harmful, you need to properly combine the ingredients with each other.

Meat cooked with vegetables supplies the body with animal and vegetable proteins, carbohydrates, fats, amino acids and useful microelements.

If the meat is fatty, vegetables help better digestion of food. They are low in calories, so the dish turns out to be not so heavy for the stomach and the whole body as a whole.

Stewed duck with vegetables: the subtleties of cooking

Fatty duck meat simply needs to be served with vegetables, and those that are easy to digest and do not add extra pounds in the form of extra centimeters at the waist and hips.
Fatty duck is better to stew than to fry. They wash it before stewing. If there is a lot of fat on it, it is cut off and then used instead of oil when browning vegetables.
Duck can be stewed with any vegetables: potatoes, carrots, onions, zucchini, eggplants, as well as cabbage, green peas, green beans and tomatoes.
It is advisable to add a lot of greens to the finished dish with duck. Spicy herbs ennoble the taste of meat, make it aromatic and nutritious.
Using these or those vegetables, take into account the time of their preparation and add to the meat in turn. If you put all the vegetables at once, then in the end some will be overcooked, while others will remain half-baked.
Sour vegetables - tomatoes or sauerkraut - tend to soften meat well, but slow down the potato cooking process. Therefore, they are placed shortly after the potatoes or added to an almost finished dish after preliminary heat treatment in another pan.
Duck with vegetables is cooked on the stove, choosing thick-walled dishes for this: cauldron, frying pan, stewpan.
It can also be cooked in the oven, slow cooker, microwave.

Duck with vegetables, stewed in a cauldron (with green pepper and tomatoes)

Ingredients:

duck - 1.5 kg;
tomatoes - 3 pcs.;
onions - 2 pcs.;
garlic - 5 cloves;
bulgarian green pepper - 1 pc.;
ground red pepper - to taste;
salt to taste.

Cooking method

Rinse the duck thoroughly, wipe it with a paper towel, cut off the fat. Cut the carcass into pieces.
Peel the onion and garlic, rinse with water. Finely chop the onion, chop the garlic with a knife.
Wash the tomatoes, cut into slices. Wash the green pepper, cut the stalk, remove the seeds. Cut into strips.
Put duck fat in a cauldron, melt it until cracklings. Remove the greaves, and fry the onions in fat until golden brown. Add red pepper and minced garlic.
Place duck pieces on top of vegetables. Pour hot water over so that it slightly covers the meat. Close the cauldron with a lid, simmer the duck for 1 hour until soft. Salt.
When the duck is tender, add the tomatoes and peppers. Simmer for another 15-20 minutes.

Duck with vegetables, stewed in a slow cooker (with pickled cucumbers)

Ingredients:

duck - 1 kg;
pickled cucumbers - 3 pcs.;
cucumber pickle - 100 ml;
tomatoes - 3 pcs.;
onion - 1 pc .;
sweet bell pepper - 2 pcs.;
refined sunflower oil - 1 tbsp. l .;
flour - 1 tsp;
salt to taste;
pepper to taste.

Cooking method

Wash the duck, wipe with a paper towel, cut into portions.
Cut pickled cucumbers lengthwise into two halves, take out the seeds with a teaspoon. Cut the remaining pulp into cubes. Fold in a colander, pour over with boiling water.
Peel the onion, wash, chop finely.
Wash the pepper, remove the stalks and seeds. Cut into strips.
Wash the tomatoes, cover with boiling water, wait 2 minutes, then rinse with cold water. Peel off the skin. Cut the tomatoes into cubes.
Pour oil into the multicooker bowl, heat it in the "Frying" or "Baking" mode. Add pieces of duck, fry until golden brown. Remove from bowl to plate.
In the remaining fat, save the onion and flour. Add tomatoes and peppers, stir. Pour in the brine.
As soon as the liquid boils, turn off the multicooker. Add duck pieces and cucumbers. Lower the lid. Set the Soup program and simmer the meat for 1.5 hours. Add salt and pepper in the middle of cooking.
Serve stewed duck with vegetables and pickles with crumbly rice, mashed potatoes, hominy.

Duck with vegetables, stewed in the oven

Ingredients:

duck - 0.8 kg;
onion - 1 pc.;
tomatoes - 2 pcs.;
bulgarian pepper - 1 pc.;
eggplant - 1 pc.;
garlic - 5 cloves;
carrots - 1 pc.;
duck fat or vegetable oil - 1 tbsp. l .;
salt to taste;
ground black pepper - to taste.

Cooking method

Wash the duck. Cut into pieces. Place in a hot skillet, fry on all sides until golden brown. Transfer to a saucepan. Add a glass of hot water. Cover the dishes with foil, place them in an oven heated to 200 °. Simmer for 1 hour.
While the duck is cooking, process the vegetables. Wash the tomatoes, cut into slices. Wash the pepper, cut off the top with the stalk, remove the seeds. Cut into squares. Peel the onions, carrots and garlic, rinse, cut into strips.
Wash the eggplants, cut into cubes, salt. Leave it on for 20 minutes. Then squeeze out the juice.
Fry the onions and carrots in a skillet with the remaining fat. Add peppers, eggplant and tomatoes. Fry everything together for 10 minutes. Salt, put ground pepper.
Remove the stewpan with duck from the oven, remove the foil. Place vegetables on top of the meat. If the liquid has boiled away, add some more water. Cover the stewpan again with foil, place it in the oven. Simmer the duck with vegetables for another half hour.
Sprinkle the finished dish with herbs.

Duck with vegetables and soy sauce, stewed in a pan

Ingredients:

duck - 0.8 kg;
onions - 3 pcs.;
carrots - 2 pcs.;
bulgarian pepper - 1 pc.;
bitter pepper - 1/3 of a small pod;
soy sauce - 1 tbsp l .;
garlic - 3 cloves;
sugar - 1/2 tsp;
table vinegar - 1 tsp;
salt to taste;
fresh chopped ginger - 1 tsp;
vegetable oil - 1 tbsp. l. (if the duck is not fat);
cilantro greens.

This dish turns out to be moderately spicy and very aromatic thanks to ginger and cilantro.

Cooking method

Wash the duck. Cut into portions. Fold it in a dry hot skillet and fry it well until it tastes good. Transfer the meat to another skillet with high sides, add a little hot water, cover the dishes and simmer over low heat for about an hour.
Peel the onion and garlic, wash, cut into strips.
Cut the clean pepper in half, remove the seeds. Be sure to do this with hot peppers, since it is the seeds that give it a burning taste.
Peel the carrots, wash, grate with a long straw on a Korean grater.
Put onion in a frying pan with melted fat, fry until golden brown. Place the carrots and heat for 2-3 minutes. Add paprika, hot pepper, garlic, grated ginger, salt and sugar. Stir.
After 2 minutes, sprinkle the vegetables with vinegar, pour in the soy sauce.
When the duck is tender, add the vegetables to it. Simmer for another 20 minutes over low heat, covered. Sprinkle the chopped cilantro on the duck with vegetables, leave covered for 5-10 minutes.

Note to the hostess

So that the meat is juicy and the vegetables are not overcooked, the duck is first cooked separately and only after softening is combined with fried or fresh vegetables.

During stewing, you can add cinnamon, cloves, curry to the duck, as well as Caucasian spices: hops-suneli, adjika, utskho-suneli.

Instead of water, meat can be poured with wine, vegetable broth, tomato juice.

Roasted duck is a traditional Russian dish. In Russia, since time immemorial, poultry dishes have been associated with the festive table.

In the old days, the Slavs prepared food from game: black grouse, wild ducks, partridges, etc. Later they began to use poultry of chickens, geese, ducks. The poultry was prepared with whole carcasses and cutting it into portioned pieces. We are accustomed to the fact that duck with apples is a festive dish, but there are many options for preparing this bird (see "Recipe for baked duck in the sleeve"), not so troublesome, but very tasty.

Chunks of duck may well become a favorite dish for your family and friends, which you can cook more often than there is a serious reason for this. Before cooking, the duck is thoroughly washed, cut (cut off the ends of the wings, neck, cut off excess fat, clean the middle), cut into portions and dry with a paper towel. To cook duck, you do not need any complex components, all products are the most common and accessible to everyone.

Ingredients

Duck 1 pc.
Carrots 2 pcs.
Bow 2 pcs.
Turnip 1 pc.
Lemon 1 pc.
Pepper (allspice and ground black)
Spices of your choice
Vegetable oil
Greenery for decoration

Duck slices recipe

Put the well-washed pieces in a container and rub with spices, salt and pepper. To marinate the meat properly, put the bird in the refrigerator for several hours, but not in the freezer. Pour a little vegetable oil or duck fat into a preheated pan, as you like. With vegetable oil, the duck will be less oily.

When the oil has warmed up properly, lay out the duck pieces and quickly fry until a crust forms. This is not done in order to bring the poultry to readiness, but to "close" the meat and preserve the juice inside it. Peel the onions and carrots. Cut carrots into slices, onions into half rings. For the preparation of poultry, it is better to use special utensils with thick walls, such as a duck or a goose. Put some onions and carrots on the bottom.

Top - pieces of duck, a few peas of allspice. Again onions and carrots and duck. It is better that the top layer is onion and carrot. When the whole duck is in a saucepan, pour warm water. The water should cover the duck slightly. We cover the duck with a lid and put on a small fire.

To make the duck soft and juicy, it must be stewed for a long time, at least two hours, over a very low heat. Look under the lid from time to time and add water if necessary. There should not be too much water, otherwise the duck will turn out to be just boiled, which is undesirable.

When the duck is cooked, put it on a plate along with carrots and onions. Now you can think about how to decorate the dish. It must be said right away that it is better not to spread hot meat on lettuce leaves or greens, from the temperature they will immediately wither and look unappetizing. Lemon is very suitable for the duck, which, in combination with petals cut from turnip plates, will look spectacular.

Let's try to carve a turnip decoration. First, we cut it into plates, not very thin, then cut a circle from the middle. Well, if there is a special notch for this purpose, if not, we cut it out with a knife. With a smaller cut, we outline a smaller circle, but do not cut it through, this will be the beginning of the petals. Now we cut the petals about a centimeter wide, trying to cut them obliquely so that the petals are beautiful. Let's try to make the petals thinner, but this is advice for needlewomen.

We boil water, squeeze lemon juice into it and place our turnip flowers there for two hours. Then we cool, we make the middle from lemon peel. It will be beautiful, especially if the flowers are placed on a field of parsley and dill.

Fragrant, tender, soft, spicy - stewed duck in the oven. The dish will decorate the Christmas table and delight all eaters with its taste.
Recipe content:

What is Christmas without a duck? This bird has already become a traditional hit of the Christmas meal. Her meat has a bright aroma and taste. Traditionally, duck is baked whole stuffed with apples. How to prepare this dish, I previously shared. You can find the recipe on the website using the search bar. And today I propose an alternative recipe for cooking - stewed duck in pieces in the oven. This is an equally delicious dish that also deserves attention.

This cooking method will especially help out inexperienced housewives. Since some are afraid to bake the bird, because it can turn out to be dryish. And when stewing, the meat comes out tender, tasty and aromatic. But even when cooking duck in this way, it should be remembered that you do not need to pour a lot of water for stewing, otherwise the bird will cook. The next rule is to add spices and salt only after the duck fat has melted.

You can buy duck both fresh and frozen. When properly defrosted, frozen poultry meat does not lose its taste and useful properties. The main thing is to defrost it for a long time - first in the refrigerator, then at room temperature.

Caloric content per 100 g - 268 kcal.
Servings - 3
Cooking time - 2 hours 30 minutes

Ingredients:

Duck - 0.5 carcasses
Soy sauce - 50 ml
Vegetable oil - for frying
Mustard - 1 tablespoon
Spices and herbs - any to taste
Ground black pepper - a pinch
Salt - 1 tsp

Step-by-step cooking of stewed Christmas duck in the oven, recipe with photo:

1. Wash the duck, peel the skin from the black tan, remove the inner fat and cut into pieces. Heat a frying pan with a thin layer of vegetable oil and put the bird to fry.

2. Fry all the duck pieces until golden brown. Fry it in a pan, placing it in one layer. Otherwise, if the meat is piled up in a mountain, it will not cook well and may start stewing. Fry the poultry for the first 2 minutes over high heat so that the meat quickly seals with a golden brown crust.

3. Place the duck in a saucepan or convenient ovenproof dish for braising.

4. Prepare the sauce. Combine mustard and soy sauce, add salt, pepper and any of your favorite spices. Feel free to experiment with flavorful condiments and herbs. Duck "loves" thyme, basil, parsley, dill ... It will also go well with honey, wine, citrus fruits, caraway seeds, ginger, onions, olive oil, star anise, cardamom, cinnamon.

5. Stir the sauce well.

6. Pour the sauce over the duck and stir to marinade each piece.

Duck does not appear on our tables very often, but when it does, it always becomes a hit of the meal, because its meat, having a bright taste and aroma, turns out to be very tasty when properly cooked. In this article, we have collected several recipes for stewing duck with various products, according to which you can prepare an amazingly delicious lunch or dinner.

Today duck can be purchased in large supermarkets - where it is sold fresh or frozen. Do not be afraid to buy frozen duck meat - with proper defrosting (long-term - first in the refrigerator, then at room temperature), it does not lose its taste and useful properties.

Duck meat is very tasty, you can cook a lot of different dishes from it: pilaf, soups, jellied meat, minced meat products, roast. Contrary to popular belief, it is suitable not only for roasting whole - try to make any other dish out of duck, and if it is cooked successfully, it will certainly delight you with an amazing taste.

Duck meat is not only tasty, but also very healthy: it contains a lot of vitamins from group B, as well as other vitamins (A, C, K, E), trace elements (selenium, phosphorus, zinc, etc.). It is believed that this meat has a positive effect on potency, improves lipid metabolism (stimulates the formation of cell membranes). Contraindications to eating duck are dieting (duck is fatter than chicken and rabbit), obesity and diabetes.

Duck stew recipes

Due to the fact that when roasting or frying duck can turn out to be dryish for inexperienced chefs, the best option for cooking it for those who are little familiar or simply have not cooked duck on their own is stewing. Braised duck is tender, tasty, aromatic, especially when cooked with juicy foods and aromatic herbs and herbs.

Do not be afraid to experiment: duck "loves" additives such as thyme, basil, parsley, dill and other herbs, as well as honey, wine, caraway seeds, ginger, citrus fruits, onions, soy sauce, olive oil, cinnamon, star anise, cardamom.

Recipe one: Duck stewed in sour cream

You will need: 600 g of duck meat with bones, 150 g of meat broth, 1 onion and a large apple, 7 tbsp. sour cream, 5 tbsp. vegetable oil, herbs, pepper, salt.

How to stew a duck in sour cream. Cut the duck into portions, cut the onion and apple into large cubes. In a hot frying pan with butter, fry the duck until browning, add the apple and onion, fry for another 5 minutes, pour in the broth. Next, move the duck to a water bath or a double boiler, simmer for another 10-15 minutes, add sour cream, pepper and salt, stir, simmer until tender. Garnish with herbs when serving.

Recipe two: Duck stewed with prunes

You will need: 300g of prunes, 150g of butter, 3 glasses of water, 1 celery root each, a carcass of duck and carrots, 2 tbsp. sugar, 1 tablespoon each flour and table vinegar, salt.

How to stew a duck with prunes. Chop carrots and celery into small pieces, heat in oil. Cut the duck into portions, add to the vegetables, fry, transfer the mixture to a saucepan and add water, salt, then simmer everything for 30 minutes. Fry flour in oil, pour in broth, vinegar, add sugar, bring to a boil, put soaked and washed prunes, warm up. Pour the cooked duck sauce into a saucepan, simmer for another 15 minutes.

This duck is best served with fruit salads and fried potatoes.

Recipe three: Duck stewed with cabbage and potatoes

You will need: 200g of duck breast, 150ml of chicken broth, 2 strips of smoked bacon, 1 large potato tuber, ¼ savoy cabbage, 1 pinch of ground garlic and parsley each.

How to stew a duck with potatoes and cabbage. Grate the duck breast with pepper, spices, salt, put skin-side down in a thick-bottomed pan, reduce heat to low, fry for 15 minutes without a lid (do not shake, do not move the pan) until golden crispy peel and melted fat. Remove the duck from the pan, it will still be raw from the meat side, remove half of the fat (it can be used for other dishes), reduce the heat, put the bacon (cut each slice into 3 pieces), fry for 2-3 minutes until crispy, put the potatoes (cut the tuber into 8 parts), cook under the lid for 10 minutes, stirring occasionally, put the cabbage, mix, pour in the broth. Put the duck on top of the food, skin upside down, cover the pan and cook for 10 minutes, season the vegetables with garlic and parsley, removing the breast. Put the vegetables on a plate, put the breast on top.

Try to combine such a dish with red wine - it will turn out exquisitely and very tasty!

The previous recipe suggested why not stew the duck not with the Savoyard, but with the more familiar white cabbage? Then the following recipe is for you.

Recipe four: Duck stewed with cabbage and sour cream

You will need: 2kg of white cabbage, 30g of lard, 2-3 onions, 1 duck carcass, 1 glass of sour cream, 1 tablespoon each. vegetable oil, dill and chopped parsley and flour, citric acid, vinegar, caraway seeds, bay leaves, sugar, pepper, salt.

How to stew a duck with cabbage. Cut the carcass into portions, grate with spices to taste and salt, put on a baking sheet with melted fat, put in a hot oven and fry at medium temperature, sprinkling with water and pouring over the released fat (How to properly roast a duck in the oven?) Almost until tender. Finely chop the cabbage, put onion rings, caraway seeds, add a little boiling water, bring to a boil. Remove the duck from the oven and put on the cabbage, simmer for half an hour. Melt lard, mix with toasted flour, pour in water or broth, pour this mixture into cabbage, bring to a boil, season with sour cream, pepper, salt, add sugar, add vinegar or citric acid, warm up. Serve the dish like this: put the cabbage in the center of a round dish, spread the duck pieces around, sprinkle with herbs.

It is believed that duck meat weighing 2-2.3 kg is most delicious.

How bad can quality meat turn out, properly cooked in good wine? Of course not - that is why meat in wine is considered a very refined dish and is served in the best restaurants of European cuisine.

Recipe 5: Duck stewed in red wine

You will need: 1 duck carcass, 1 glass of dry red wine, 5-6 tbsp. butter, black pepper, salt.

How to stew a duck in red wine. Rinse the duck, pour cold water for 2 hours, then cut into 6 parts, season with pepper and salt, fry on both sides in a roaster. Pour wine to the duck, add oil, simmer under a lid over high heat until tender, adding water if necessary. It is better to serve duck stewed in wine with potatoes and red cabbage salad.

Well, the last stewed duck dish, the preparation of which we will talk about, on the contrary, does not seem to be a restaurant dish, but very homemade, because it is made from such familiar products.

Recipe six: Duck stew with vegetables

You will need: 1 kg of duck, 5-6 potatoes, 1 parsley root, onion and carrots, 0.5 cups of tomato puree, 2 tbsp. butter, 1 tbsp. flour, bay leaf, black pepper, salt.

How to stew a duck with vegetables at home. Cut the duck into pieces on the bone, rub with salt, fry in the fat or butter removed from the duck until browning, sprinkle with flour, fry for another 5 minutes. Put the fried pieces in the roaster, add a little hot water, simmer for half an hour. Finely chop the parsley root, carrots, onions, sauté them together, add to the duck along with potato pieces, laurel, tomato, pepper, simmer everything until tender.

Cook a duck and spice up your family's daily menu with delicious dishes from this wonderful meat!

They prepared it. See what happened

ovkuse.ru

Duck Chunks Recipe

It is very simple to prepare the stewed duck in pieces. The meat turns out to be soft and juicy, and during the preparation of this dish, a very tasty gravy is formed, which can be poured over porridge or mashed potatoes. The recipe is quite simple, and the duck meat always turns out to be juicy and tasty.

Wash the duck, dry it, cut into portions, season with salt and pepper to taste.

Heat a small amount of vegetable oil in a frying pan and add the duck pieces. It is better to fry the meat not all at once, but in portions, so that it is well browned.

Fry the duck pieces over medium heat on both sides until golden brown (5-7 minutes on each side).

Peel the onions and carrots. Cut the onion into half rings, grate the carrots on a medium grater. Put the fried duck pieces in a cauldron or a thick-walled pan, alternating with onions and carrots.

Pour hot water so that it fills the cauldron by more than half (as in the photo), add allspice and bay leaves, if necessary, add more salt.

Cover the saucepan or cauldron with a lid and send it to the fire, bring to a boil, reduce heat and simmer the duck pieces over low heat for 1-1.5 hours (until the meat is cooked). The meat should be soft and easily pierced with a knife or fork.

Delicious and juicy duck stewed in pieces is ready. Serve it hot with porridge or mashed potatoes.

rutxt.ru

Duck stewed in pieces

Duck meat is very tender, tasty and healthy. The duck can be cooked whole, or you can cut it into pieces. There are also many ways to cook duck. One of the easiest and most affordable options is to stew the duck in chunks.

For the dish you need the following components:

duck in the amount of 1 kg.
onions in the amount of 4 pcs.
carrots in the amount of 1 pc.
bay leaf in the amount of 2 pcs.
salt and black pepper for seasoning

Duck cooking steps

1. First, prepare the duck meat. To do this, the duck must be cut into pieces. We select the necessary pieces with a lot of meat, rinse and let them dry.

2. Then you need to fry the pieces in vegetable oil. Fry meat on both sides. The meat should be golden brown.

3. Then you should cook the vegetables. First, clean the carrots and rinse them. Then cut the carrots into thin rings.

4. Peel the onion and cut into half rings.

5. Then fry the carrots until half cooked.

6. After the carrots have become soft and golden brown, add onions to them.

7. Continue frying onions and carrots until golden brown.

8. Vegetables are cooked. Next, you need to prepare the dish for stewing. To do this, lay duck meat and vegetables in a saucepan.

9. Then sprinkle the meat with salt.

10. Then add pepper to the container.

11. Finally, add the bay leaf to the ingredients.

12. For stewing meat, add water to the pan. The duck meat must be completely in the water.

13. Put the pot with meat on the stove and set a small fire. Simmer the duck for 1.5-2 hours until cooked. Finished meat should flake off the bones.

Duck stew in pieces can be served with vegetables or potatoes. This dish has a delicate pleasant aroma and an extraordinary taste.

nakormi.com

Duck stewed in pieces

Bulb onions - 1 pc.

Garlic - 2 cloves

Vegetable oil - 3 tbsp

Dry basil - 1 tsp

Adjika dry - 1 tsp

Ground black pepper - to taste

Salt - 1 rounded teaspoon

Cooking instructions

Everyone knows that duck meat, especially wild duck, is quite tough, so one of the best ways to cook it is stewing. Getting a good fat duck hasn't been a problem lately. At least in Moscow, in one of the large hypermarkets, where I constantly shop, it is always in stock and whole, and half, and even fillet. I took half to cook it for my small family for 1 meal.

Wash a half of a duck (700-800 grams) thoroughly in a stream of cool water, and also pluck if there are feathers on it.

Cut the duck into portions.

Heat 2 tablespoons of vegetable oil in a cauldron and put the duck pieces. fry them, stirring occasionally for about 10 minutes (over medium-high heat), until they are golden brown. Then cover the cauldron with a lid, reduce heat and simmer for about 15 minutes.

In the meantime, let's prepare the basic vegetables. Finely chop the onion head and two garlic cloves. Peel the carrots and cut into medium-sized cubes. It would also be very nice to add a fresh sour apple, for example Antonovka, but unfortunately I did not have it at hand.

When the duck in the cauldron is slightly extinguished, remove it from the heat and drain all the liquid (oil + formed duck fat). We add water to the rooster so that it covers the meat by about 3 centimeters, and put it on the fire. We throw in black allspice. When the water boils, remove the resulting foam.

Put the previously cut vegetables into the cauldron. Add dried basil, adjika, black pepper. Stir lightly, cover, reduce heat and simmer duck for 1.5 hours. Add 1 teaspoon of salt 10 minutes before the end of cooking.

Duck stewed in a duck can be served with buckwheat, potatoes or rice. Do not forget to also serve sauerkraut or vitamin salad made from fresh vegetables. For me this dish turned out to be very tender and absolutely not greasy.

Step 1: Prepare the duck carcass.

Before cooking, the duck carcass should be defrosted by placing it in a saucepan of cold water or transferring it from the freezer to the refrigerator.
Lay the defrosted duck on a board and use kitchen scissors or a sharp knife to cut off the fat lines from the neck and tail area. Separate the legs and wings by cutting where the joints are. Make an incision along the breast, and then tilt the knife and pry the meat off the skin from the ribs. Grasp the keel bone with one hand and pull it towards you, tearing out the bone along with the ridge and ribs, with the other hold the carcass. We won't need this part of the duck.

Since the skin of the duck is thick and oily, it is best to make several cuts in the breast.
Rub the chicken pieces with a mixture of salt and pepper in the proportions and quantities that you prefer. Leave to soak in seasoning 30 minutes.

Step 2: Prepare the apples.

Rinse the apples and, using a special knife for peeling fruits and vegetables, remove the peel. Chop the fruit in the way you like best.

Step 3: Roast the duck with apples.

Line a baking tray with foil and place the apples in it. Place duck pieces on top of the fruit. Wrap everything tightly in foil and put in preheated until 220 degrees oven on 60 minutes... Then, after this time, unfold the foil, carefully, protect your hands and face from the hot steam. Place the duck with apples, no longer covered with anything, back into the oven for 10-15 minutes... The pieces should be covered with a delicious golden crust.