Duck with apples and prunes for the festive table
The festive table is always full of dishes that are prepared especially for special occasions. Duck with apples and prunes is a culinary masterpiece for a special occasion. How did she appear on the tables of ordinary people, and not only at high society receptions.
This bird has been raised all over the world as soon as it was domesticated. In Russia, it was customary to cook duck for the holiday. Be sure to stuff it with cereals, dried fruits, apples and berries. This keeps the meat juicy and also makes it more flavorful. The advantage of this baking method is a ready-made side dish or a savory addition to a dish. Cooking duck is not difficult if you follow all the recommendations.
Rosy duck with apples and prunes
Preparing duck and marinade
Ingredients:
- apples - 1 kg;
- whole duck carcass;
- prunes - 100 g;
- greens;
- lemon;
- salt and black pepper to taste.
The duck with prunes and apples recipe suggests a marinade. It is needed so that the meat is soft and melts in the mouth. Poultry is often tough.
Ingredients for the marinade:
- honey - 15 g;
- olive oil - 20 ml;
- two cloves of garlic;
- fresh greens basilica.
At the preliminary stage, it is necessary to process the meat. The giblets must be removed from the duck. To remove hemp, it is recommended to peel the skin with a knife, hold it over the switched on gas burner and rinse under running water.
It is imperative to check the quality of the purchased duck. If there are no stumps on the skin, then wash it well and let the water drain.
The cooking process begins with the marinade. His recipe is suitable for any meat:
- Olive oil and honey are poured into one container. If the latter is very hard, then it must first be melted in a steam bath.
- Basil sprigs are kneaded in a mortar to maximize the vivid aroma of greenery. The resulting gruel is sent to butter and honey.
- The garlic is peeled, passed through a press and mixed with other components of the sauce.
Dried herbs will add subtlety and a pleasant aroma to the marinade. Duck goes well with cumin and oregano, turmeric and Provencal herbs. Salt and pepper can be added to the sauce or used separately.
Stuffing and baking duck
Cooking process:
- The duck is smeared with marinade on all sides. It is also necessary to treat the inner cavity with it. Sprinkle the carcass on top with pepper and salt, if they were not introduced into the marinade.
- The processed duck is wrapped in cellophane and sent to the refrigerator. It takes about 5 hours to marinate the meat, so it must be put in the evening. If there is no time, then the duck is kept in refrigerators for at least 60 minutes.
- Pour the prunes with warm water and leave to soften. When it's ready, you need to dry the berries.
- The apples are peeled. Half of the fruit is cut into cubes and the rest into wedges. To prevent the pieces from turning black from an excess of iron, sprinkle them with lemon juice.
- You can use walnuts to spice up the dish. They are peeled and lightly fried in a skillet.
- The filling of apples, prunes and nuts cubes is placed inside the carcass. The hole is sewn up with ordinary thread or fixed with skewers.
- Place the duck in a roasting dish and cover with the remaining apple slices on top.
- If the meat is cooked in the sleeve, then the laying process does not change. The temperature is collected in the bag, due to which the duck becomes soft faster. It must be opened later to give the meat a golden crust. Duck with prunes and apples in the sleeve boils faster.
- The oven needs to be heated to 200 degrees and put a baking sheet there for an hour. After this time, the bag is opened, the duck is poured with the collected juice and continues to roast for another 40 minutes. During this time, the crust will turn pink and crispy.
In order for the duck with apples and prunes in the oven to acquire the proper taste, you need to use sweet and sour apples when stuffing.
The dish is served hot. In addition to it, you can offer a side dish of buckwheat or potatoes. The whole duck looks beautiful, but it is inconvenient to eat it in this form. The meat must be properly cut up so that the dish evokes an appetite.
How to serve stuffed duck
There is a certain algorithm for parsing a bird:
- the thread and skewers are removed;
- legs and wings are cut off;
- meat is removed from the breast.
First, the filling is laid out on a tray, and then the prepared meat pieces. From above, everything is covered with fresh chopped herbs. The sauce formed during frying can be poured into a separate bowl and placed on the table. Duck with apples and prunes is served hot, as it is quite fatty and hardens quickly. Delicious dish spreads aroma that is impossible to resist.