How to marinate a duck?

The taste of the baked stuffed duck directly depends on the successful preliminary marinating. The main thing for this is to use a set of ingredients that will make poultry meat softer and tender, emphasize its best taste and hide undesirable notes in taste.

Below we will tell you how to tasty marinate the duck, so that it was very soft inside, perfectly combined with the apple filling, and how to properly bake it to get a ruddy crust.

How to marinate a duck for baking with apples?

Ingredients:

• Duck carcass - 1 piece;
• apples Antonovskie - 460 g;
• oranges - 450 g;
• garlic - 10 teeth;
• lemon juice - 25 ml;
• olive oil - 45-60 ml;
• marjoram - pinch;
• oregano - pinch;
• dried basil - pinch;
• ground red pepper - pinch;
• ground black pepper - pinch;
• seasoning for poultry - 1 tbsp. a spoon;
• salt.

Preparation

To make a marinade, pour olive oil into the bowl, throw the poultry seasoning, dried basil, marjoram and oregano, season with salt, ground with red and black pepper and mix well. Add to the mixture also peeled and squeezed garlic, one hundred milliliters of orange juice, and stir again. We rub the prepared carcass prepared properly with the carcass of a duck, place it together with the remainders of the marinade in a bowl or in a bag and leave it on the bottom shelf of the refrigerator for at least seven hours, and preferably for a day.

Immediately before baking, clean the apples from the core, cut into slices, sprinkle with lemon juice. We mix with the previously cleaned and chopped plates the remaining garlic, we taste to taste salt, desired spices and herbs and fill the resulting mass with the abdomen of the bird. Then we sew the skin with a thread or chop it with wooden skewers.

We lay the foil with foil, lay a pillow of orange mugs on it and place it on top carcass of a duck. We cover the bird on top with one more sheet of foil and close the edges with the bottom sheet.

The oven is heated to the maximum temperature and we place in it a baking sheet with a duck. After fifteen minutes, reduce the intensity of heat to 180 degrees and bake the bird for two hours. Now we remove the top sheet of foil and brown the carcass for another thirty or forty minutes, periodically watering with spicy juices that were released during the cooking process.

We put the prepared ruddy bird on a dish, which in turn will be decorated with orange slices, fresh vegetables and greens.