Duck with apples - a special dish. Not all tried it, but it is hardly a person who never read the description in the literature of family meals where the main course was exactly this food. Fragrant and delicate duck in combination with sweet and sour fruits creates a truly festive atmosphere.

Features dishes

Duck with apples - a dish in its own well-known: this food so often mentioned in the literature, is known even to those who can not imagine its taste. Ruddy duck surrounded by juicy apples - a true symbol of hearth and home, Christmas and New Year.

Meanwhile, the modern housewife rarely have to deal with duck meat. Unlike the chicken, which always and everywhere is on sale, the duck comes on the shelves is not so often. And the duck carcasses are more expensive than chicken. In addition, many scares fat duck meat. Yet the real gourmet argue that the duck is much tastier chicken, and much more suitable, for example, for the holiday table. You just have to cook it properly.

The most common duck meat stew and baked. Baking whole carcass provides a elegant and delicious dish that is not ashamed to put on a festive table. Inside lay the carcass stuffing, which, on the one hand, absorbs all the juice of duck meat, and on the other - gives his duck flavor. The classic version of filling a lot - it's buckwheat porridge with refried giblets and dried fruits, and sauerkraut Sauerkraut - the main source of vitamin C And, of course, apples. According to many chefs, sour apples are the perfect seasoning for meat fatty bird. They not only give a duck delicate aroma, but also improve her digestion.

Braised duck with apples - a simple "homemade" food. Cooking it easier, but it turns out excellent taste. And the herbs and spices give the dish a subtle aroma.

Pretreatment

First of all, the duck carcass must wash and clean up of the remnants of feathers. If you plan to put out a duck, the bird needs to be cut into small pieces. If the duck is intended for stuffing and baking, it is necessary to marinate before you send in the oven.

Duck baked longer than usual chicken. To speed up the cooking time, the carcass is usually pickled. This not only allows you to quickly bake the duck, but also enriches the flavor of spices. What do a pickle? Here are possible options. The basis of the marinade should be acidic, but do not take the vinegar - this spice is only coarsens taste of meat. But the sweet and sour fruit juices, such as orange or apple, fit perfectly. A small addition of cranberry or cherry juice will give the dish extra flavor.

Because the duck meat is enough fat, the oil in the marinade to be added quite a bit. You can use any vegetable oil, but it is best to use the fragrant olive. Ideal - olive oil Olive oil: useful properties , Infused with herbs or garlic.

The marinade is recommended to add a little honey, which perfectly accentuate the flavor of duck meat. Fans of Oriental cuisine can make a marinade based on soy sauce.

As for spices, the taste of duck with apples improve the ginger, cinnamon, coriander, black pepper. Some like a duck with garlic, but a combination - for an amateur. It is also desirable to use herbs: thyme, dill, parsley, basil.

Stuffed Duck

Apples for stuffing is desirable to take a solid, sour or sweet-sour, aromatic. Ideal antonovka, but you can use other varieties. The fruits should be peeled, cut into slices or cubes, sprinkle with lemon juice and pour spices.

Thus prepared apples stuffed duck. Inside the carcass can be lubricated with marinade or honey The benefits of honey: tasty recovery , Sprinkle with salt and spices. Stuffing should not be too close to the skin when cooking duck is not tightened too much and do not burst. Duck neck should be strong thread to sew up or fasten with toothpicks.

For in the process of roasting the duck legs and wings are not dried up, they need to squeeze as tightly as possible to the body. Typically, the legs tightly bound together, and the ends of the wings tucked into special pockets, cut on the sides of the bird.

Stuff the duck should smahat generously on all sides with marinade and lay back down in the pan. From above it is desirable to cover the duck cover. You can also bake the duck on a baking sheet, propped potatoes and apple halves.

During cooking, the carcass must be watered with fat, which heated with duck. Ready checked with a sharp knife if duck, pierced at its thickest point, stands out clear juice, the bird is ready. Depending on the size of the carcass readiness will come in an hour or two. To get a crispy skin, half an hour until tender should not water duck fat and sprinkle with cold water.

Before serving, you must remove the string or toothpicks and a little incision in the duck on top of that you can see the apples. Separation occurs wefts in portions already on the table.

Roast duck with apples

You can cook a duck with apples is even simpler: no farshiruya carcass, just propped her juicy fruit. To do so, clean the apples (some skip this step), remove them from the core and cut the fruit in half or into four pieces. After that apples should sprinkle with lemon juice and sprinkle generously spiced.

Marinated duck carcass should be put in a bowl and tightly on all sides to impose apples. During baking Duck watered from her heated with oil. Cooking time is about an hour and a half, or even two, depending on the size of the bird. When the duck is served at the table, her fat stewed apples are spicy and aromatic garnish.

If we take this dish sour apples, for example, Antonovka, they are in the process of baking may lose shape and become a rich and flavorful sauce. Apples are sweet varieties retain their shape and can be served as a side dish to the duck.

Maria Bykov

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