A duck baked in the oven is not in vain considered one of the best dishes for a festive table. Stunning taste of poultry meat, divine aroma and spectacular serving of food certainly contribute to this.
Today we will tell in detail how it is delicious to bake a duck in the oven in its entirety and offer the two best dishes.
Duck baked in the oven in foil with apples
Ingredients:
- a whole duck of medium size - 1,8-2,2 kg;
- apples (ideally antonovskie) - 420 g;
- lemon - 120 g;
- seasoning for a bird - a few pinch;
- salt, iodized - to taste;
- ground ginger and cinnamon - 2-3 pinches each;
- sunflower or olive oil without flavor - 25 ml;
- ground pepper - a few pinches.
Preparation
Initially, prepare the duck carcass by singing over feathers and hair, if necessary, and rinsing it carefully and drying it. Now mix in the salt, salt ginger and black pepper, add seasonings for the bird, pour a little olive or sunflower oil and mix. With the resulting mixture we rub the bird inside and out, put it in a bag and leave it in the refrigerator for a day. In fact, you can use for pickling and other spices and spices for your choice and taste. By the way, for example, coriander ground or squeezed garlic, as well as any fragrant dried herbs such as oregano, basil, marjoram, etc.
Directly before baking the duck in the oven, prepare the filling from apples. Fruits, we get rid of the inner seed box and cut into large lobules. Sprinkle them with lemon juice, add salt, sprinkle with cinnamon and other spices and spices and mix thoroughly.
Fill the apple mass with the belly of the duck, sew it, put the carcass back down in an oiled baking dish and cover it with a foil cut.
In order to preserve the juiciness of the bird, bake it initially at maximum temperature for twenty minutes, after which the temperature is reduced to 175 degrees and continue cooking for another half-two hours, occasionally opening the foil and watering the bird with juices.
Fifteen minutes before the end of the process, remove the foil and raise the temperature again to the maximum.
Duck baked in the oven with prunes and potatoes
Ingredients:
- a whole duck of medium size - 1,8-2,2 kg;
- apples (ideally antonian) - 220 g;
- Prunes without seeds - 90 g;
- potatoes - 360 g;
- cloves garlic - 3-4 pcs .;
- lemon juice - 30 ml;
- honey flower - 75 g;
- seasoning for a bird - a few pinch;
- salt, iodized - to taste;
- sunflower or olive oil without flavor - 25 ml;
- ground pepper - a few pinches.
Preparation
Just like in the previous recipe, we prepare the carcass properly and prepare the mixture for rubbing. We mix honey in the bowl, lemon juice, squeezed garlic teeth and a few pinch of seasonings for the bird. We rub the carcass obtained from the fragrant piquant mixture of the bird from the outside and from the inside, put it in a tight bag and send it to the shelf of the refrigerator for twenty-four hours.
For the filling we wash, we get rid of the seed boxes of apples, after which we cut them into several parts. Prunes rinse thoroughly under running water and if it is hard, soak for several minutes in hot water. Apples and prunes are mixed in a bowl, podsalivaem, season with lemon juice and spices to taste and lay in the duck abdomen. We close the edges of the skin and sew them with a thread.
Bake duck can also be used as in the previous case in the form under the foil or use for this the sleeve for baking. On the sides near the carcass of the bird lay out the peeled, cut into several pieces and seasoned with salt, pepper and spices of potatoes.
The process of baking in the oven and the choice of the temperature regime, we described in detail above. In this case, when preparing a bird with prunes, apples and potatoes, we rely on the information given in the previous recipe.
When baking the duck in the sleeve, cut it for about fifteen minutes before the end of cooking and brown the bird at maximum temperature.