Duck stuffed with apples and pears. Duck with apples and prunes in Utatnice pieces

18.05.2019 Lenten dishes

One of the cooking options for baked duck is stuffed with apples and pears. These fruits give the meat a delicate sweet-sour taste and a pleasant aroma. The soft, juicy duck is especially good in the fall. When choosing a carcass, pay attention to duck meat breeds, preferably weighing about 1.5 kg. For best results, it is advisable to rub the duck with salt and leave it for salting for 12 hours in the refrigerator.

Ingredients for stuffing duck:

duck - 1 bird;
apples - 1 to 2 pieces;
pears - 1 - 2 pieces;
salt pepper.

How to cook stuffed duck

Prepare the carcass. Trim the neck and fenders, remove the remnants of feathers, remove excess fat in the tail area.

Cut apples with a special tool.

Peel the pears and chop them into slices. Fruits a little salt and sprinkle with oil.

Duck salt and pepper. Grind dry ingredients inside and outside the carcass well.

Fold the fruit inside the duck.

Close the abdomen and fix with toothpicks.

Tie duck legs tightly. This allows for a smoother carcass and prevents juice from flowing out.

Lay the duck fat on the bottom of the baking dish.

On top of the fat lay the duck back down. If desired, you can impose the carcass fruit.

Bake in a hot oven for 1.5 hours, periodically pouring the duck with fat from a spoon.

Check the readiness by puncture the thickest point. Released juice should be clear, without blood. Turn off the oven and leave the duck for 10 minutes to distribute the juice evenly.

Put the duck on a platter for serving. Remove thread and toothpicks.

Put on the edge of the pieces of apples and pears, decorate with greens.

Serve immediately. The duck turns out with a ruddy crust very juicy with a rich meat taste.

From time immemorial, the domestic duck was very popular in the national Russian cuisine. The list of dishes that can be prepared from duck meat is very diverse. It can be stewed, fried or baked. But truly a delicacy is stuffed duck with apples in the oven. Step-by-step recipe with a photo will turn the preparation of such a sophisticated exquisite dish into a fascinating creative process, and the result of your work will be the gratitude and admiration of the closest.

Duck can be stuffed with any cereals, fruits or vegetables, but most often they use sauerkraut, lingonberries, cranberries, apples and dried fruits for the filling. Duck meat itself has a rather specific smell, and is distinguished by a certain stiffness and fat content, which significantly increases the cooking time. Therefore, it is recommended to fill it with something sour. First, the acid breaks down the fibers and makes the meat much softer, thanks to which the time for its preparation is reduced by several times. Secondly, the acidity gives dishes a more refined and savory taste, and also neutralizes excessive fat content.

So that the duck does not become your biggest culinary disappointment, let's consider some nuances that are definitely worth considering, regardless of the recipe.

More than 80% of the success of the dish depends on the freshness of the product. The carcass should be dry, without a musty smell, with skin slightly yellowish, well plucked. Pay attention to the fat layer, the more transparent it will be, the younger the bird. When pressed, the meat should quickly regain shape.
If a duck is poorly plucked, then for easier and faster removal of the remnants of feather stumps, it should be 2 minutes. immerse in boiling water. Then, wiping dry, pull out feathers in the direction of growth. If there are a lot of small fine hairs, then they can be simply scorched (only a dry carcass is scorched).
The best for roasting are carcasses of female individuals weighing 2-2.5 kg. Such a duck already has enough meat, but there is still not much fat, moreover, too much weight may indicate the addition of hormones to the feed.
If you are preparing a drake, then experienced housewives recommend removing the tail, so you reduce the unpleasant odor.
When buying frozen poultry, carefully check the integrity of the packaging and shelf life. To defrost a duck, as well as any other meat, it is necessary step by step. First, in the refrigerator (about a day), and then to complete thawing at room temperature.
To make the meat of frozen or old duck softer, you can marinate it for 12-24 hours. This will not only shorten the cooking time, but also eliminate the smell and taste of old fat.
Some cooks advise that before baking a whole carcass, cook it literally 3-5 minutes. After that, it is necessary to dry the bird, and then continue to cook in the usual way. This will reduce the time spent in the oven, and the duck is evenly baked and already 100% will not be raw.

Here you will find the recipe for a deliciously baked whole duck with icing, as well as tips for baking it.

It will take:

duck - 1 bird (2-2.5 kg);
apples (it is better to take the Antonovka variety) - 3-4 pcs. (not large);
orange (can be replaced with 2 tangerines) - 1 pc .;
lemon - 1⁄2 pcs .;
honey - 1-2 tablespoons;
garlic - 1 head;
vegetable oil - 2 tbsp. l .;
spices to taste (black and red pepper, juniper, thyme, etc.);
salt - 1 tbsp.

Cooking

For starters, a duck carcass must be prepared. Fresh or thawed birds (we advised how to thaw them properly a little higher), should be very thoroughly washed, as much as possible to pull out the remains of feathers, gut and dry with a paper towel.
Then cut off all the excess fat, he us to nothing. Cut the tail - the source of the unpleasant smell. And we remove the wing of the wing, it is absolutely useless, and during baking quickly burns.
Now proceed to the preparation of the marinade. To do this, combine the oil with the juice of half a lemon, add there 1-2 tablespoons. honey If honey is candied, it should be pre-melted in a water bath. Then clean the garlic and pass it through the press. Add salt, favorite spices and mix everything thoroughly.
After making cuts in the most fleshy and fatty places, we rub the carcass with the mixture with plenty of mixture and marinate in the fridge. The longer the duck will lie in the marinade, the softer and more tender it will be. Traditionally it is considered that 8-12 hours is enough. But for a young and fresh bird, 2-3 hours is enough. And if the carcass is very large or old, then you can leave it even for a day.
When the duck is marinated, proceed to the preparation of the filling. To do this, my apples are good, remove the core and cut into small pieces. We clean the orange well and also cut it, not forgetting to remove the bones. Orange, if desired, you can replace the mandarin, but you can not add at all, if citrus, for example, allergies. Apples are better to take sour and sour-sweet varieties. Ideal for stuffing ducks and geese is Antonovka. You can also add offal to the filling, for this they are also thoroughly washed, dried and cut into small pieces.
Now it is necessary not to fill the carcass very thoroughly with fruit and minced fruit and carefully, but carefully sew. The seam must be strong enough to not burst during baking and keep all the liquid inside. It is better to take colored threads, so you will surely be sure that you have deleted them all without a trace.
If time allows, after stuffing, it is better to leave the duck for another 1-2 hours, soak in juices of the filling, but you can immediately start baking.
The next step is to choose the method of baking. According to this recipe, you can cook a duck with apples in the oven either in foil or in a special sleeve, as in the photo. A baking package offers many benefits. Juice during cooking will not pour out on a baking sheet and evaporate, therefore, the duck will be more juicy and tender. If the sleeve is not at hand, you can use foil. Wrap the carcass should be in several layers, so that the fat does not leak, and the bird was not overdried.
Put the pan with the bird in the oven preheated to 160-180С. The cooking time depends on the size and age of the carcass. On average, the duration is about 2-3 hours. When the duck is almost ready, you need to open the foil (or package), pour the carcass with the resulting juice, and let it stand for another 15-20 minutes to redden.

We shift the finished duck on a large plate or tray. You can immediately divide the carcass into portions, but in its entirety it looks much more impressive. Decorate the dish with baked apples, berries and greens. In addition, you can make any sour or sweet sauce. Boiled or baked potatoes, cereals (rice or buckwheat), fresh and baked vegetables are suitable for garnish. By the way, they can be baked in the sleeve along with the duck.

Now your perfect dish will be duck with apples in the oven, a step-by-step recipe with a photo will help to make the cooking process easy and understandable, and the result is always excellent. Having learned some secrets, you can safely begin to conquer new culinary heights. And please your friends and loved ones with a delicious, fragrant and hearty lunch.

Dear hostesses, good mood to you!

Today we are preparing a royal dish - duck with apples, we will bake it in the oven, in different variations and with different fillings.

Our recipes in this article are united by the fact that all of them contain apples, as well as the fact that they are incredibly tasty, reliable, proven and simply beautiful.

Such a beautiful bird will surely decorate any feast and will cause stormy delight among the guests. Compliments and good mood hostess provided!

So let's get started. To quickly move between recipes, use the links in the box:

Before you begin, a few tips:

Choose a duck not very large, in the range of 1.8-2.2 kg, this will allow it to bake faster and better.
Apples for stuffing choose strong varieties, so that they do not creep into porridge when baking.
It is preferable to choose apples sweet and sour, they will be better in harmony with the meat.
Be sure to remove excess fat before cooking: this is the tail (tail) - it can be cut out completely, and only the sebaceous glands can be partially cut.
Remove from the neck esophagus, if present, as well as the upper part of the wings, where there is little meat (they tend to burn).
Also, before you start cooking, the carcass must be well washed and all remaining hairs and feathers removed using roasting or tweezers.
If some parts of the duck roast very strongly, when the carcass itself has not yet been cooked - wrap them with foil with the shiny side out, this will protect them from burning.

These are some simple but useful tips, armed with which we proceed to cooking.

Duck with apples in the oven - the most delicious recipe

A wonderful, very successful and very tasty recipe.

If you have never tried baking a duck before, be sure to try it.

This is a recipe that at the end of the feast all the guests beg for!

Ingredients

Duck - 2 kg
Apples (sour) - 4-5 pcs.

For the marinade:

Orange juice - 115 g
Soy Sauce - 100 g
Ginger - 30 g
Honey - 2 tbsp. l
Orange peel - 1 tbsp. l

Dried garlic - 2 tsp.
Black pepper - ½ tsp.
Honey - 1 tbsp.
Cinnamon - ¼ h.

Orange Sauce:

Juice and fat from a duck - 10-12 tbsp.
Orange juice - 170 g
Orange pulp - 1 pc.
Starch - 1-2 tsp
Honey - 1-2 tbsp.
Lemon juice - 1 tbsp.
Water - 50 ml
Cinnamon - Pinch

Cooking

Prepare the bird for cooking. It is necessary to rinse it well, remove all excess hair and feathers remaining.

We do this with a burner or tweezers, very carefully, trying not to damage the skin.

You can also remove the neck, if you do not like it, and the ends of the wings.

Note that the sebaceous glands must be removed from the bird's tail.

We remove them due to the fact that while cooking they can give the dish a very unpleasant smell and, thus, completely spoil it.

The glands are cut from the back. Also, the tail can be removed entirely with the glands, this option is also not bad.

Prepare marinade for our carcass. To do this, take soy sauce, orange juice, a little honey, grated ginger and orange zest.

We rub the zest, trying not to grab the white flesh, because it tastes bitter, but we don’t need it.

All ingredients for marinade mix in one container. Mix well to dissolve the honey.

Pour marinade our bird. Pour a little inwards. Then, with your hands, evenly rub the bird with liquid from all sides.

When you have done this, close it with a film and put it for further impregnation in the refrigerator for 24 hours.

Periodically, it will need to be turned from back to abdomen, so that our marinade is well saturated with meat from all sides.

This is the secret of magical softness and perfect taste.

So, the duck stood in the fridge, was well fed. You can proceed to further cooking.

Prepare the filling. To do this, we take sour apples, wash, without clearing the skin, cut them into slices, removing the bones.

Add a little honey and a pinch of cinnamon to them. The aroma will be incredible, very festive.

We wipe the duck itself from the pieces of ginger and orange, spread it on a baking sheet covered with foil, on a cushion of apple circles.

Thanks to them, it will not stick to the foil during cooking and will give a very tasty juice, which we will use for watering and for the special orange sauce, which makes this dish just royal.

We rub the duck from all sides with a mixture of black pepper and dried garlic (it is better if it is garlic powder).

Fill the duck with apples with cinnamon and honey and, using a wooden skewer, close the edges so that the filling does not fall out.

As an option, you can seal the edges with toothpicks or sew.

You can not close, but then put a little less filling.

Cover the bird with foil and place it in an oven preheated to 180 degrees. Approximate cooking time - 2 hours.

But everything will depend on the size of your duck and on your oven, time may vary.

In half an hour we'll get it. Let's drink the juice that stood out from it.

As well as part of the juice (10-12 tablespoons) along with the fat pick up for the preparation of orange gravy.

Again, close it with foil and send to the oven for another half hour.

During this time we will cook amazing orange sauce.

Of course, if you have little time or do not want to mess around, then you can do without it, the duck still turns out great.

But, having prepared it, you will definitely not regret. It complements the dish and gives it a refined taste.

So, prepare all the components. Orange slices are completely peeled from films and cut into pieces.

Mix everything: duck juice, orange juice, honey, lemon juice, water and cinnamon (except for starch and orange slices) in one saucepan and put on the fire. Let it boil.

At this time, mix the starch with water and gently pour into the saucepan. Stir.

Starch gives the sauce its thickness, so if it seems too thin to you, you can add starch to your own discretion, first diluting it with water to get the desired consistency.

Bring to the boil again and add orange slices into the sauce. The sauce is ready!

The taste should be rich sweet and sour. Acid and sweetness can be adjusted to your taste by adding a little more lemon juice or honey.

And our duck is almost ready, she baked 2 hours, it remains only to brown her.

Remove the foil that was on top. And pour the bird out with juice.

At this stage, it may turn out that the carcass itself is not yet reddened, and the legs and wings are already completely dark.

So that they will not burn, while she will be reddened, wrap them with foil.

Return the dish to the oven for about 20 minutes so that it becomes so beautiful and crispy.

Readiness is checked as follows: pierce in thick places with a toothpick. Should only stand out clear juice, in any case, not blood.

Cover the duck with foil and let it stand on the air for about 15 minutes, it will cool down a bit and fully reach.

It can be served on the table, decorated with apples, oranges and greens.

And can be divided into portioned, thin pieces and serve on plates. Be sure to pour them wonderful sauce.

It looks incredible and tastes like magic! The aroma is such that the guests dizzy!

Thank you for the recipe channel Positive Kitchen.

Duck with apples and lingonberries baked in the sleeve

Recipe with very tasty sourness, which unusually emphasizes the taste of duck meat.

When baking in the sleeve, it turns out very tender and juicy. On the table looks spectacular and tastes unmatched!

Ingredients

Duck - 2 kg

For the marinade and filling:

Mustard - 1 tbsp. l
Salt - 1 partial st l
Black pepper
Seasonings to taste
Soy sauce - 1 tbsp. l (can be lemon or orange juice)
Sour apples - 3 pcs
Lingonberry - 3 tbsp. l

For lingonberry sauce:

Lingonberry (frozen) - 250 gr
Sugar - 70-80 gr
Water - 125-130 g
Potato starch - 8 gr (approximately 1 tbsp)
Cinnamon (optional)

Cooking

We will prepare our bird using tips (see above).

It should be clean, bald, dried with paper towels, with excised glands.

Be sure to cut out the sebaceous glands that are in the tail, otherwise their smell will spoil your dish.

Prepare for her marinade, for this mix the salt, mustard, black pepper, a spoonful of soy sauce.

The latter can be replaced with lemon, orange juice or pomegranate sauce. It will also be very tasty.

You can also add favorite condiments such as curry or paprika to the marinade.

Lubricate the carcass with the resulting mixture both outside and inside, do not regret, grease thoroughly.

You can let it brew for 24 hours in the refrigerator, then the taste will be richer.

For the filling: wash and cut the apples into slices, removing the core. Mix them with a few spoons of frozen lingonberries. Stir.

Start the duck with this mixture. The belly of the bird can be stapled with toothpicks so that the stuffing does not fall out.

Prepare a baking sleeve. Carefully place it there, tie the bag.

Use a sharp knife to make small holes in the bag so that the air can go out and the sleeve does not inflate during cooking.

We put our future masterpiece in the oven at 180 degrees for 2 hours.

And while he is preparing, make lingonberry sauce for meat.

To do this, take 250 g of frozen lingonberries, pour it into a saucepan and fill it with 130 g of cold water.

Put on the fire and bring to a boil. Put 80 g of sugar in a saucepan, and cook for another 3 minutes until the latter is completely dissolved.

You can add a little cinnamon to taste.

The resulting berry syrup is interrupted by a blender, but not until it is fully crushed, but so that there are few berries, it will be more beautiful.

Return the saucepan to a low fire. Dilute potato starch with a small amount of water.

And with constant stirring thin stream pour it into the heated sauce. Bring to a boil, but do not boil. The sauce is ready!

15-20 minutes before the end of the cooking time, open the bag and allow the duck to brown above.

Pierce it in several places to make sure it is ready. Only clear broth should flow out of the holes.

Cut the finished dish into portions, garnish with apples and lingonberries, pour the lingonberry sauce. Exquisite!

Stuffed duck with buckwheat and apples

A delicious recipe with mustard marinade and buckwheat, which turns out very juicy!

Ingredients

Duck - 1.8-2 kg
2-3 green apples
Buckwheat - 1 cup
Salt, spices

For the marinade:

Honey - 80 g
Mustard - 80 g
Black pepper, curry or paprika - 1/2 tsp
Salt - 1 tsp

Cooking

Prepare a duck carcass, clearing it from feathers, removing glands.

For better effect, you can scald it, then the feathers will come out very easily, and the skin will stretch well.

Drain it with paper towels before marinating.

Prepare the marinade: melt the honey in a water bath so that it becomes sufficiently liquid.

Mix it with mustard, add seasoning, salt. Mix well the resulting syrup.

Spread the bird on all sides. From the inside, rub it with a mixture of salt and seasonings.

Now we wrap it in plastic wrap and send it in the fridge for impregnation for 2-12 hours (it is convenient to leave overnight).

After the carcass is safely marinated, prepare the filling.

To do this, boil buckwheat (by salting it) and cut into slices sour-sweet apples.

Start the bird alternately adding buckwheat and apples inside. Fix the abdomen with toothpicks or a skewer.

Place the duck in a baking dish with high sides and cover with foil.

Place in a preheated 180 degree oven for approximately 2 hours.

When half an hour is left until the end of the cooking time, the foil should be removed and the duck allowed to redden.

Be sure to check for readiness by piercing it with a toothpick or knife, the juice should stand out clear.

Our beauty is ready! Decorate it as a fantasy tells and she will be the star of the holiday table!

Duck with apples and oranges baked in foil

Very elegant, breathtakingly tasty and fragrant! Just a masterpiece!

Ingredients

Duck - 1.8-2 kg
Apples (sour) - 2 pcs
Oranges - 3pcs
Lime - 1pc
Honey - 1 tsp
Spices (to taste): Salt, pepper, coriander, dried garlic, paprika, cinnamon.
Parsley, pomegranate seeds for decor.

Cooking

Take a duck and prepare it by cutting off the ends of the wings and the sebaceous glands from the tail. Also, remove the esophagus from the neck, if there is one.

Remove remaining feathers and hairs gently with tweezers. Wash the bird.

Cooking marinade: squeeze into a container 2-3 tbsp. liter of orange juice, add the same salt 1-2 tsp and seasonings: 1/2 tsp pepper, coriander, paprika and dried garlic and add a teaspoon of honey. Stir.

This mixture rub the duck inside and out, and let it stand for 1-2 hours. So it is better marinated, will be very fragrant and acquire the desired taste.

Prepare our stuffing: wash my apples and cut them into 4 pieces, removing bones and seed walls and put them in a bowl.

Take a half of an orange and cut it into 4 pieces, removing the bones and attach them to the apples.

Squeeze a half of the lime on the sliced fruit and sprinkle with a small amount of cinnamon and add a teaspoon of honey to the filling.

Mix well the filling.

Carefully place the stuffing inside the duck carcass. After this, the hole can be stitched or chopped with a wooden knitting needle, and it can be left open so that the filling can be seen.

Cover the baking sheet with foil, put a duck on it. Top cover it with another sheet of foil, shiny side inside.

Bake the bird at a temperature of 180-190 degrees for about 2 hours.

Every 30-40 minutes take out and pour it with juice, which will stand out in the cooking process.

When the last half hour is left, our bird is no longer covered with foil, so that it turns red and a crisp appears.

To test readiness, test with a toothpick, if a clear, clear juice comes out during a puncture, it is ready.

Put the duck on the dish, decorate with thinly sliced orange, parsley and pomegranate seeds. Beauty and unprecedented taste!

Soft and juicy duck with rice stuffed with apples and prunes

See another great recipe how to cook a bird with a side dish of rice!

We hope that our recipes will be useful to you. Cook with pleasure and you will definitely succeed!

See you in the new delicious articles!

If the carcass is frozen, then you need to completely defrost it by transferring it from the freezer to the refrigerator. Then wash the duck thoroughly and dry. Trim the lower phalanges at the wings, otherwise they will burn during baking, the duck wings themselves cracked at the base so that they will not turn out when baked in the oven. The tail must be cut off, there is nothing in it except fat, which can give a peculiar taste.
If you become the owner of a not very well plucked duck, then you will have to work hard. Tweezers (preferably, not their manicure) will have to pull out sticking stubble. The procedure is tedious and long, as the bristles are oily and do not particularly want to be removed from the skin. If patience and time is not enough, then remove the bristles at least from the breast, back and hips.
Before stuffing the duck with apples and send to the oven to bake, we will marinate it. So, the next step is preparing the marinade. Mix in a bowl of honey, oil, salt, a mixture of peppers, garlic and basil passed through a press.
Coat the duck with the resulting mixture, wrap with cling film and put it in this form in the refrigerator. Marinate the carcass preferably night (8 hours), at least - 3 hours.
When the duck has been marinated, you need to turn on the oven so that it warms up to 180 ° C and cook the stuffing. To fill the apples, orange and lemon wash, grate the lemon zest on a grater, peel the apples and oranges and cut them into pieces, removing the bones. Squeeze juice from lemon. In a cup, mix the sliced oranges and apples, zest and lemon juice.
It does not matter how the duck is gutted - only through the incision at the tail or with the breast cut, anyway, after stuffing, it will need to be stitched. To do this, prepare a thick tailor needle and thick cotton threads or a linen cord.
Thread the duck through the cut and tightly sew up, securing the ends of the thread.
A duck with apples in the oven is baked in foil or a special package for baking (in my next step-by-step photo you see it in the package), what to choose, there is no difference, the main thing is that the foil and package sizes match the size of the duck. The foil should be laid in such a way that when baking, the juice and fat do not leak onto the baking sheet and do not evaporate.
Put the packed duck in a preheated oven for 2.5 hours, then very carefully cut the top of the foil or bag to pour the carcass with the extracted juice and put it back to form a beautiful ruddy crust.
Juice with fat is poured into a separate cup, on the basis of this mixture you can make a wonderful sauce just by adding one tablespoon of flour diluted with a small amount of water and bringing the mixture to a boil.

A festive apple stuffed duck is ready! Serve it whole on a large platter and cut into portions already at the table. For garnish, you can cook potatoes, rice or vegetables, by the way, potatoes can be baked in a package with duck.

A duck stuffed with apples is a wonderful dish on the Christmas table. I share with you a simple recipe for cooking, as a result you will get a tasty duck with tender meat. Also I suggest to look at the step-by-step recipe of cooking delicious.

Recipe for cooking duck stuffed with apples

Ingredients:

Apples - 5 pcs.
Lemon - ½ pcs.
Sour cream (or mayonnaise)
Vinegar
Bay leaf
Pepper
Spice

Cooking:

The secret to making a delicious duck is pre-marinating! To do this, we will first prepare our duck - we will thoroughly wash and pick out the remaining feathers (if any :-)). We choose such capacity for marinating the duck that it would fit in it freely. Make the marinade: add salt, pepper and water, add bay leaf, spices and vinegar (so that the water becomes sour to taste). Fill our duck and leave in the marinade for 3-4 hours (you can overnight).

After marinating, proceed to stuffing). To do this, we wash the apples, cut them into slices, salt them and mix them. Half a lemon is also cut into thin slices.