Stuffed duck with apples in the oven: recipe

One of the win-win dishes of a festive feast is duck with apples, baked in the oven. According to tradition, it is prepared for New Year and Christmas. Tender meat goes well with vegetables and fruits, cereals. The meat absorbs sweet flavors and becomes aromatic. But the question always arises: How to cook a bird soft and juicy?

We like to use cereals as a filler. The filling is soaked in the secreted internal fat, becoming richer and more nutritious. This is understandable. After all, per 100 g of the weight of this bird, there are up to 10 g of fat, which is almost 300 kcal.

Fruit acids help break down fats, which is why fatty meat in combination with fruits and berries is so attractive to real gourmets. Along with bulk fruits, the carcass is stuffed with oranges and prunes. From vegetables, it turns out satisfying and appetizing with potatoes and pumpkin.

When serving poultry, sour berry sauces are offered. Acids complement the taste of prepared food, improve appetite and promote good absorption. The article contains options for preparing stuffed duck with apples. Fruits, potatoes and cereals are used as pleasant additions.

Duck in the oven with apples

A bird baked whole in the oven immediately attracts the attention of guests. The secret of this dish is simple and clear. Inside the carcass we place apple slices, which release juice when baked. The meat absorbs it and becomes tender and juicy.

It was possible to limit ourselves only to bulk fruits. But we will add raisins and nuts to make the food festive. A teaspoon of cinnamon will veil the specific smell of duck and add a special flavor to the filling. For the same purpose, we will make a special mixture for rubbing, from lemon juice and your favorite spices.

Required ingredients:

duck up to 2 kg;
4-5 apples;
50 g walnuts;
50 g raisins;
1 tsp. cinnamon;
1 tsp. salt;
2 cloves of garlic;
1 tsp. pepper;
2 tsp. fresh ginger;
2 tbsp. l lemon juice;
2 tbsp. l. oils;

How we will cook:

Step 1. We inspect the bird carcass, pluck out the stumps. If the fluff is noticeable, then singe it over the burner. Wash outside and inside, dry well with a paper towel.

It is advisable to inspect the inside and cut off excess fat if there is a lot of it. Otherwise the dish will be too greasy.

Step 2. Now, prepare a special rub. To do this, grind two cloves of garlic in a mortar and pestle with a teaspoon of salt. The garlic smell, along with the juice, is immediately absorbed into the salt, preserving all the flavor.

Grate the fresh ginger root on a fine grater and put it in a mortar. We supplement the composition with two tablespoons of lemon and the same amount of sunflower oil. Don't forget to sprinkle with ground black pepper.

Mix the contents well and rub the resulting mixture onto the duck on all sides. Leave it for a few minutes so that the aromatic rub is absorbed into the meat.

Step 3. Meanwhile, let's prepare the filling from apples with nuts and raisins. Sour varieties, such as Antonovka, are well suited for stuffing. Cut the fruit into quarters or smaller slices.

Chop the walnut kernels into medium pieces with a knife and mix the ingredients in a bowl. Add a little ground cinnamon. If you don't like its smell, you don't have to use this ingredient.

Step 4. To prevent the sweet mince from falling out of the carcass, we chop off the neck skin with toothpicks or sew it with thread. Place the filling on the belly side and compact it well with your hand. We also sew up the skin of the abdomen or chop it off with sharp sticks.

Recipe for duck with apples and potatoes in the oven

Under the golden crust lies soft, tender meat. It fries quickly, without much hassle. The most important thing is to select the ingredients in advance so that everything is at hand. The good thing about this recipe is that the bird is cooked at the same time as the side dish. This reduces operating time.

In addition to apples, take potatoes and carrots. To add flavor, add onions and garlic. The vegetables will be saturated with duck juice and fat, becoming incredibly tasty on the inside and rosy on the outside.

What is necessary:

1 duck (up to 2 kg);
800 g potatoes;
2 carrots;
2 onions;
3 green apples;
3 cloves of garlic;
1 tbsp. l. spicy mustard;
30 g vegetable oil;
1 tsp. Italian dried herbs;
salt, pepper to taste.

Preparation:

Step 1. Process the bird carcass. To do this: burn the fluff, pull out the stumps, wash and dry with a towel. We collect all the moisture from above and inside. Rub the duck with salt and ground black pepper.

We put it in the refrigerator for 3 hours. It’s even better if it sits all night. During this time, the meat will marinate well.

Step 2. Take the carcass out of the refrigerator, rub it on all sides with garlic gruel and hot mustard.

Step 3. Prepare the filling from bulk fruits. Cut them into quarters, remove the core with seeds and tails.

Firm, sweet and sour varieties of apples are good for filling.

Place the chopped fruit slices inside the carcass.

Step 4. Cut potatoes and carrots into large pieces. Salt and pepper. Add Italian herbs. Sprinkle with vegetable oil and mix well.

Step 5. Place the duck in the sleeve, leaving space on the sides. Place vegetables around and add onion quarters. We tie the edges of the sleeve with thread.

Step 6. Place the baking sheet with the preparation in an oven preheated to 180 degrees. Bake for 1.5 hours. The time depends on the power of the electrical cabinet and the size of the carcass.

She's almost ready, all that's left is to brown her sides. We cut the sleeve and open the duck. Put it in the oven again. Now we stand at 200 degrees for 10-15 minutes, until golden brown.

Place the bird on a serving plate and place a vegetable side dish around it.

Muscovy duck with spices stuffed with apples

Indo-duck, or, as it is also called, musk duck, has lean, tender meat that is somewhat different in taste from other breeds of birds. We suggest stuffing it with juicy apples and baking it in foil. This dish will pleasantly surprise your loved ones and diversify your usual menu.

Ingredients:

one duck
salt and ground pepper - to taste
four grams of cardamom
half a tablespoon of aromatic rosemary
ten milliliters of olive oil
three medium Simirenko apples (if you wish, you can take fruit of a different variety)

Cooking method:

Before starting cooking, be sure to thoroughly rinse the gutted and plucked poultry under running water and allow it to drain. Then pour olive oil into a small bowl, add table salt, cardamom, ground black pepper, and rosemary. Mix the sauce well and treat the duck with it on the outside and inside.

It's time to start filling: remove the core from the Simirenko apples and cut into cubes. Depending on the size of the fruit, you may need three to five of them. Now stuff the bird with apples and secure the hole with special wooden sticks or sew it up with thread. Just be sure to cut them off before serving.

Divide the foil into three parts, each length should be approximately 60 centimeters. Place them crosswise in an ovenproof baking dish and drizzle a little oil, spreading it with your hands over the entire surface of the foil. Now place the duck here and pour in boiled water so that the bottom of it only covers the dish by two fingers. After the oven has preheated to 180 degrees, seal the bird by placing one layer of foil on top of another and completely cover the bird with it. The duck is cooked for an hour and a half, then poured with the juice that it secretes during baking, and again simmers for about another 30-40 minutes.

The dish is served with a side dish: you can boil rice, make mashed potatoes or a light vegetable salad. Tender musk duck meat is very healthy, low-fat and perfect for both adults and children. Now you know this recipe - when you have the opportunity, be sure to please your family with a delicious dish!

Duck with apples and oranges, cooked in the oven

This is a real New Year's or Christmas dish. Apples and oranges give the finished duck a subtle sweetish taste. I love this divine scent, although not everyone shares my preferences. In any case, you will surprise your guests, because the meat turns out so tender that it melts in your mouth.

What kind of marinade is in this recipe! Simply bomb. Judge for yourself: orange juice with honey is flavored with mustard. Soy sauce and orange zest are added to this mixture.

We will need:

Marinade for duck before baking in the oven

So, I also selected 3 of the most delicious marinades that are suitable for duck. Before the barbecue season, I described a lot of marinades for poultry, you can take something from there. It is enough to marinate the carcass for 2-3 hours.

With mustard

1 tbsp. vegetable oil,
2 cloves of garlic,
2 tsp spoons of mustard.

Finely chop the garlic or squeeze it through a press. Mix with butter and mustard. Spread the carcass with this aromatic mixture.

With honey and soy sauce

8 tbsp. spoons of soy sauce,
2 tbsp. liquid honey,
2 cloves of garlic.

Completely dissolve honey in soy sauce. Taste to see if it's sweet enough for you. After all, you can add more honey. Add squeezed garlic and mix. We also rub it into the duck from the outside and inside.

Honey mustard marinade

2 tbsp. vegetable oil,
100 g mustard,
4 cloves of garlic,
2 tsp salt,
150 g honey.

Stir honey and mustard in oil until dissolved. Finely chop the garlic and add to the marinade. Salt it to taste. And rub the meat.

Recipe for duck with apples and prunes

Duck with apples and prunes turns out delicious and unusual. The ingredients are simple and accessible to everyone. But this dish takes time to prepare. After all, the carcass will have to be sent to the refrigerator for marinating. The minimum time required for this process is 3 hours. The meat becomes more tender after aging for a day.

Both options are acceptable. If you don’t have enough time, keep the bird for at least 3 hours. The recipe is interesting because the carcass is sprinkled with caraway seeds before marinating. It has a spicy, hot, pungent taste. The food acquires a subtle aroma of citrus aftertaste.

We are used to eating bread with these grains. In fact, the seasoning can be added to soups, vegetable dishes... Or, as in this version.

Ingredients:

duck for 1.5-2 kg;
2-3 apples;
150-200 g prunes;
1 tbsp. l. caraway seeds;
2 tbsp. l. lemon juice;
salt, pepper to taste.

Sequencing:

1. First, prepare the filling for the bird. Cut the apples into small slices. Soak prunes in hot water for 20 minutes. Drain the water, dry the berries and cut into halves or quarters.

2. Rub the duck on all sides and inside with ground pepper and salt. Stuff with prepared fruits. We connect the skin of the abdomen and fasten it with toothpicks or sew it up with culinary thread.

3. Sprinkle caraway seeds on top of the carcass. It will give the meat a wonderful aroma. Sprinkle lemon juice evenly.

Cover the top of the bowl with cling film and place in the refrigerator to marinate for at least 3 hours.

4. We pack the marinated duck in a sleeve and send it to bake in the oven, preheated to 180-190 degrees. Cooking time: 2 hours.

15 minutes before it’s ready, cut the top of the sleeve so that the skin turns a little golden. As a result, we get an appetizing dish with a crispy crust and soft, juicy meat inside.

How to bake a duck with apples in your sleeve

The recipe is interesting because the carcass is soaked in salt water before baking. Why do they do this? Everything is very simple. It acts as a marinade. Penetrates deep into the fibers, forming tiny spaces filled with water. The bonds between fibers weaken. Meat kept in salt water becomes much juicier and easier to bite and chew. Salt, penetrating inside, emphasizes the natural taste of the bird.

We will stuff it with apples and prunes. Instead of plums, you can use oranges or raisins, or add nut kernels to the filling. It all depends on your preferences.

Components:

1 duck;
3 tbsp. l. soaking salts;
3 apples;
200 g prunes;
100 ml. soy sauce;
1 tbsp. l. olive oil;
1 tbsp. l. honey;
salt, pepper to taste.

How to cook:

1. Pour cold tap water into a deep basin, the size of the bird. Add salt at the rate of 3 tbsp. l. per liter of water, mix. The water should be highly salty. Place the bird carcass in a basin and put it in a cool place for a day.

2. The next day, take the duck out of the water and dry it with a towel. Fill with quartered apples and soaked prunes.

We chop off the skin on the abdomen with toothpicks so that the fruit does not fall out during baking.

3. Rub the carcass with pepper and salt and place it in a baking sleeve.

We tie the ends on both sides with thread and place the carcass on a baking sheet in the oven. Bake at 180 degrees, about 1.5 hours.

4. While the dish is baking, prepare the sauce for greasing. Add olive oil and honey to soy sauce. Mix until smooth. We take out the duck, cut the bag and pour the sauce over the whole carcass on top.

When it is placed in the oven again for 10 minutes, a golden caramel crust forms on the surface.

Duck stuffed with sour apples

According to this recipe, the duck is stuffed with sour apples and cooked in foil. The dish is baked in the oven for quite a long time - one and a half to two hours - but it is precisely because of this that the meat turns out very tender, soft and juicy. Your efforts will not be wasted, because such a dish will surely please your guests.

Ingredients:

one large duck (take a two-kilogram carcass)
half a kilogram of sour apples
freshly ground black pepper - to your taste
salt
seasonings - optional

Cooking method:

We recommend using a ready-made carcass, that is, plucked and gutted, because this will significantly save your time and effort. So, first the duck is washed under the tap and dried well. Then it must be rubbed with table salt, black pepper, and seasonings. You can use special spices that are sold by weight in many supermarkets. If you want to add some piquancy to the dish, chop a few garlic cloves, mix them with salt and treat the bird with this mixture.

Let's move on to preparing the filling: cut the washed apples into not too large cubes. Let's give advice to housewives who use sweet fruits: sprinkle them with a small amount of lemon juice. There is also another option: you can add 100 milliliters of cranberry juice to the filling.

Now turn on the oven to heat up (to about 160 degrees), and stuff the bird yourself and sew up the hole with thread or fasten it with wooden skewers. As mentioned at the beginning, the duck is baked in foil, so wrap it and place it in the oven for at least an hour and a half. After the specified time has passed, unfold the foil, pour the released fat over the bird and increase the temperature to 180 degrees. After half an hour, take out the rosy product and set the table for the arrival of guests.

In order not to waste extra time preparing the side dish, when you unwrap the foil, add the potatoes, cut into slices, brushed with olive oil and sprinkled with salt and spices, to the bird. Duck with sour apples is cut into portions in advance and served in a large deep plate. For beauty, you can add fresh herbs, just first chop them with a knife as finely as possible.

Cooking juicy duck with apples in foil

Fragrant and tender poultry meat with a hearty side dish is prepared immediately, in one dish. We get a delicious, truly festive treat. Soft duck with a spicy aroma, baked apples and golden-crusted potatoes just beg to be eaten. Let's take mushrooms as an additional ingredient.

As in the previous recipe, soak the bird in salted water, which adds juiciness to the meat. To form a golden crust, mix a special dressing based on orange juice and soy sauce.

What you will need:

1 duck;
2-3 apples;
1 kg of potatoes;
500 g mushrooms;
salt, Provençal herbs;

For the sauce:

juice of 1 orange;
2 tbsp. l. soy sauce;
1 tsp. mustard;
1 tsp. salt;
5 cloves of garlic;
1 tsp. seasonings for meat;
1 tsp. turmeric;

For soaking meat:

for 1 liter of water - 3 tbsp. l. salt;

Preparation:

1. Soak the bird in a salty solution and leave overnight. Prepare the solution at the rate of 3 tbsp. l. salt per 1 liter of water.

For the marinade, mix the juice of one orange with soy sauce. Add mustard and salt. Squeeze 5 cloves of garlic through a press. Add a teaspoon of seasoning for meat and turmeric. Mix well. Generously coat the poultry carcass with the prepared sauce.

2. Stuff the bird with apples and prunes. Cover the baking dish with foil. Place in the oven, preheated to 180 degrees for 1.5 hours.

3. For a side dish, cut the potatoes into cubes and add mushrooms. Sprinkle with Provençal herbs and salt. Mix the contents.

We take the duck out of the oven, remove the foil, and place the side dish on a baking sheet. Spread the rest of the sauce on top, cover it again with foil and put it in the electrical cabinet for 30 minutes.

4. After time has passed, we take out the baking sheet again and remove the foil. Coat the duck with sauce again. We send it to the electric cabinet to form a crispy crust, without foil - for 15 minutes.

The beauty and deliciousness of the fried food can be seen in the photo. A ruddy bird with tender and juicy meat makes you want to quickly try a piece.

"Christmas tree"

Duck with berries
The low fat content of duck is more than compensated for by sour berries, such as lingonberries or cranberries. In combination with poultry apples, the dish turns out bright, juicy and festive.

Required ingredients for preparation:

Duck – 2.5-3 kilograms;
Sweet and sour apples – 500 grams;
Cranberries or lingonberries – 200 grams;
Liquid honey – 2.5 tbsp;
Soy sauce – 4 tbsp;
Sugar – 1.5 tbsp;
Cinnamon – 0.5 tsp;
Salt and pepper - to taste.

Cooking sequence:

Prepare the duck: rinse it, remove giblets, remaining feathers, neck fat and tails. Blot the water with paper towels.
Mix honey and soy sauce in a separate bowl.
Rub the duck carcass thoroughly inside and out with the mixture.
Remove the core from the apples and cut them into slices or cubes.
Slightly crush some of the berries, and leave some whole.
Mix apples with berries, sprinkle them with sugar and cinnamon.
Mix the mixture well.
Stuff the carcass, add additional salt and pepper to the breast.
To keep the filling inside, the belly should be sewn or pinned with toothpicks.
Bake in the oven for 120-150 minutes at 175°C, until only clear juice comes out when cut.
When serving, remove the toothpicks or threads.

Sour berries in combination with apples predominate the taste of the bird, and spices perfectly highlight it. It's simply impossible to resist. The bright color of the berries makes the appearance elegant and festive.

Soft duck in the oven with apples and rice

A simple and tasty duck with apples and rice is a complete dish with a side dish. More often it is prepared for holidays, traditionally for Christmas or New Year. And all because the process takes a lot of time (marinating and baking). But all the troubles come back a hundredfold.

As a result, we get great food, flavorful and satisfying! The meat is tender and soft and flies off the table in an instant. And the fruit filling and rice, soaked in poultry juice, simply melt in your mouth. Cereals absorb a lot of moisture, so it is better to boil them until half cooked.

Ingredients:

medium sized duck;
1 cup rice;
1 tbsp. l. butter;
3-4 apples;
1 orange;
0.5 tsp. dry Italian herbs;
2 tsp. ground paprika;
salt, pepper to taste;

Preparation:

Let's cook the rice first. We wash the cereal well. Fill with plenty of cold water and put the pan on the fire. After boiling, boil for 2-3 minutes. Rinse it with cold water in a colander and transfer it to a bowl. Add a spoonful of butter.

For flavor, add the zest of one orange. Cut the apples into slices, remove the core and seeds. Cut the orange into small pieces, after peeling the peel and removing the seeds.

Fruits release a lot of juice and keep the meat from drying out.

Mix the ingredients in a bowl.

Rub the duck with salt and pepper. Sprinkle with dry herbs and paprika. Fill with rice and fruit. Wrap the carcass in parchment paper and place in a baking dish.

Bake at 180 degrees for up to 2 hours. Under the parchment, a crispy crust forms on the carcass, without additional lubrication.

"Timeless classic"

Classic duck
There are a lot of original recipes for duck with apples. And against their background, the classic poultry recipe is lost. It is quite simple, yet the taste is rich and intense.

Ingredients required for cooking:

Duck – 2-2.5 kilograms;
Apples – 500 grams;
Lemon juice – 1.5 tbsp;
Ground cinnamon – 0.5 tsp;
Nutmeg – 1 tsp;
Olive oil – 3 tbsp;
Salt and pepper - to taste.

Cooking sequence:

Prepare the duck carcass: remove the giblets and remaining feathers, cut out the tail (it is this that can give off an unpleasant odor when roasting).
Mix lemon juice, olive oil, cinnamon and nutmeg.
Generously coat the bird with the mixture inside and out.
Leave it to marinate for at least a few hours, ideally overnight.
Cut the apples into 4 parts, previously peeled and cored.
Stuff the marinated duck with some of the apple slices.
Wrap the bird's wings in foil so that they retain their presentable appearance when baked.
Place the duck on a baking sheet and place the remaining apple slices in a circle.
Bake it in the oven at 210°C for 120 minutes.

The cooked duck can be served with soy sauce, sweet and sour sauce, or hoisin sauce. Cranberry sauce also enhances the taste perfectly.

Bake duck with apples and buckwheat in the oven

The roasted duck looks delicious. It is stuffed with apples, buckwheat and prunes. This simple recipe is worth trying. The cereal absorbs the juices of poultry and fruits, becoming satisfying, with a special piquant taste.

The only difficulty is to soak the carcass in salt water in advance. This is a kind of marinating process, which takes from 3 hours to a day. And the longer the process, the juicier the meat will be.

Ingredients:

duck;
3 apples;
300 g buckwheat;
250 g prunes;
2 onions;
vegetable oil;
adjika;
salt, pepper to taste;

Preparation:

In the evening, soak the carcass in cold, salty water. For the marinade, make a concentrated solution at the rate of (3 tablespoons of salt per 1 liter of water). After some time, we take out the carcass and dry it with a towel.

Boil buckwheat in salted water until half cooked. In a frying pan, simmer the onion until transparent. Drain the water from the cereal and place it in the frying pan. Fry for 3 minutes, stirring constantly. Add apples, cut into slices and scalded prunes with boiling water to the buckwheat.

Pepper the duck and grease it with adjika on all sides. Place the prepared filling inside. We sew up the abdomen with threads or fasten them with toothpicks.

Place the stuffed bird in a baking sleeve. Place in a preheated oven at 180 degrees for about 2 hours.