Duck with apples in a baking sleeve - the most delicious recipe with photos

Dear hostesses, have a good mood!

Today we are preparing a royal dish - duck with apples, we will bake it in the oven, in different variations and with different fillings.

What our recipes in this article have in common is that they all contain apples, and also that they are incredibly tasty, reliable, proven and simply beautiful.

Such a beautiful bird will definitely decorate any feast and will cause great delight among guests. Compliments and a good mood for the hostess are guaranteed!

So let's get started. To quickly navigate between recipes, use the links in the box:

Before you start, a few tips:

Choose a duck that is not very large, between 1.8 and 2.2 kg, this will allow it to bake faster and better.
For stuffing apples, choose strong varieties so that they do not crumble into mush when baked.
It is preferable to choose sweet, sour and sour apples; they will harmonize better with the meat.
Be sure to remove excess fat before starting cooking: this is the tail (tail) - it can be cut out completely, or partially - only the sebaceous glands.
Remove the esophagus from the neck, if present, as well as the upper part of the wings, where there is the least amount of meat (they tend to burn).
Also, before starting cooking, the carcass must be washed thoroughly and all remaining hairs and feathers removed using roasting or tweezers.
If some parts of the duck are fried too much when the carcass itself is not yet baked, wrap them in foil with the shiny side outward, this will prevent them from burning.

These are some simple but useful tips, armed with which we start cooking.

Duck with apples in the oven - the most delicious recipe

Wonderful, very successful and very tasty recipe.

If you've never tried roast duck before, be sure to give it a try.

This is the recipe that all guests beg for at the end of the feast!

Ingredients

Duck – 2 kg
Apples (sour) - 4-5 pcs.

For the marinade:

Orange juice – 115 g
Soy sauce - 100 g
Ginger – 30 g
Honey - 2 tbsp. l.
Orange zest - 1 tbsp. l.

Dried garlic - 2 tsp.
Black pepper - ½ tsp.
Honey - 1 tbsp.
Cinnamon - ¼ tsp.

Orange sauce:

Juice and fat from duck - 10-12 tbsp.
Orange juice – 170 g
Orange pulp - 1 pc.
Starch - 1-2 tsp.
Honey - 1-2 tbsp.
Lemon juice - 1 tbsp.
Water – 50 ml
Cinnamon - a pinch

Preparation

Let's prepare the bird for cooking. You need to rinse it well, remove all excess remaining hairs and feathers.

We do this with a torch or tweezers, very carefully, trying not to damage the skin.

You can also remove the neck, if you don't like it, and the ends of the wings.

Please note that the sebaceous glands must be removed from the bird's tail.

We remove them because during cooking they can give the dish a very unpleasant odor and thus completely ruin it.

The glands are cut out from the back. Also, the tail can be removed entirely along with the glands; this option is also not bad.

Let's prepare the marinade for our carcass. To do this, take soy sauce, orange juice, a little honey, grated ginger and orange zest.

We grate the zest, trying not to grab the white pulp, because it is bitter, and we don’t need that.

Mix all the ingredients for the marinade in one container. Mix well to dissolve the honey.

Let's pour the marinade over our bird. Pour some inside. Next, use your hands to evenly rub the bird with the liquid on all sides.

When you have done this, cover it with film and place it in the refrigerator for further soaking for 24 hours.

Periodically, it will need to be turned from back to belly so that our marinade saturates the meat well on all sides.

This is the secret of magical softness and perfect taste.

So, the duck stood in the refrigerator and was well fed. You can begin further cooking.

Let's prepare the filling. To do this, take sour apples, wash them, without peeling the skin, cut them into slices, removing the seeds.

Add a little honey and a pinch of cinnamon to them. The aroma will be incredible, very festive.

We wipe the duck itself from pieces of ginger and orange, place it on a baking sheet lined with foil, on a pillow of apple circles.

Thanks to them, it will not stick to the foil during cooking and will give a very tasty juice, which we will use for basting and for the special orange sauce that makes this dish simply royal.

Rub the duck on all sides with a mixture of black pepper and dried garlic (better if it is garlic powder).

Fill the duck with the cinnamon apples and honey and use a wooden skewer to seal the edges so the stuffing doesn't fall out.

Alternatively, you can fasten the edges with toothpicks or sew them up.

You don’t have to cover it, but then add a little less filling.

Cover the bird with foil and place it in an oven preheated to 180 degrees. Approximate cooking time is 2 hours.

But everything will depend on the size of your duck and your oven, the time may vary.

We'll get it out in an hour and a half. Let's pour the juice that comes out of it.

We also take part of the juice (10-12 tablespoons) along with the fat to prepare orange sauce.

Cover it again with foil and put it in the oven for another half hour.

During this time we will prepare an amazing orange sauce.

Of course, if you don’t have much time or don’t want to bother, you can do without it, the duck will still turn out great.

But once you cook it, you definitely won’t regret it. It complements the dish and gives it an exquisite taste.

So, let's prepare all the components. Peel the orange slices completely from the films and cut into pieces.

Mix everything: duck juice, orange juice, honey, lemon juice, water and cinnamon (except starch and orange pieces) in one saucepan and put on fire. Let it boil.

At this time, mix the starch with water and carefully pour into the saucepan. Stir.

Starch gives the sauce thickness, so if you find it too thin, you can add starch at your discretion, first diluting it with water to get the desired consistency.

Bring to a boil again and add orange slices to the sauce. The sauce is ready!

The taste should be rich, sweet and sour. The sourness and sweetness can be adjusted to your taste by adding a little more lemon juice or honey.

And our duck is almost ready, it baked for 2 hours, all that remains is to brown it.

Remove the foil that was on top. And pour the juice over the bird.

At this stage, it may turn out that the carcass itself is not yet browned, but the legs and wings are already completely dark.

To prevent them from burning while it's browning, wrap them in foil.

Return the dish to the oven for about 20 minutes until it's nice and crispy.

We check readiness like this: pierce thick places with a toothpick. Only clear juice should come out, never blood.

Cover the duck with foil and let it stand in the air for about 15 minutes, it will cool a little and be completely cooked.

It can be served whole, decorated with apples, oranges and herbs.

Or you can divide it into portions, thin pieces and serve on plates. Be sure to top them with this wonderful sauce.

It looks incredible and tastes amazing! The aroma is such that your guests will feel dizzy!

Thanks to the Positive Kitchen channel for the recipe.

Diet charlotte with apples in the oven

I have a friend who really loves sweet pastries, but at the same time is afraid of gaining weight. As they say, he watches his figure. So, it is for such people that there are also recipes for sweet pies that you can eat and not worry about extra pounds.

This recipe is from this very category. And now we will look at a dietary version of making charlotte, which will brighten up any tea party and will appeal to all those with a sweet tooth who are on a diet.

And before we start looking at this recipe, I want to divert your attention and share a blog called https://anatalia.ru, which is dedicated to a healthy lifestyle and weight loss. This blog contains a lot of useful information for those who monitor their health and watch their figure.

Well, now, let's begin.

Ingredients:

apples - 4 pcs.
eggs - 2 pcs.
oatmeal - 100 gr.
liquid yogurt - 150 gr.
tea soda - 1 tsp.
cinnamon - to taste
pistachio crumb

Preparation:

1. Start cooking. First we need to take a bowl in which we will mix the dough for the future pie. Pour oatmeal into it. Next, break 2 eggs there.

2. Add yogurt. As you remember, the ingredients stated that the yogurt should be liquid. Accordingly, its fat content should not be high.

3. If desired, you can add a little cinnamon or vanillin to the composition. This condition is optional, at your discretion.

In my opinion, these spices add a special flavor to the finished dish. And so we always add one of these to the pie.

4. Add a spoonful of tea soda and knead the dough. It should be slightly runny and homogeneous.

5. Then we need to cut the apples into equal sized cubes.

6. Place them in a baking dish. Any one will do: be it silicone, glass or metal.

7. Pour the dough over the apples.

8. Distribute it evenly over the entire surface.

9. Sprinkle pistachio crumbs on top.

10. Place the whole thing in a preheated oven for 30-35 minutes. The oven temperature should be 180 degrees.

11. Remove the finished Charlotte from the oven and cool directly in the mold.

When the pie has cooled a little, you can take it out and cut it into portions. This delicacy is good both cold and hot.

Duck with apples and lingonberries baked in a sleeve

A recipe with a very tasty sourness that unusually highlights the taste of duck meat.

When baked in a sleeve, it turns out very tender and juicy. It looks impressive on the table and tastes incredible!

Ingredients

Duck – 2 kg

For the marinade and filling:

Mustard - 1 tbsp. l
Salt - 1 tbsp
Black pepper
Seasonings to taste
Soy sauce - 1 tbsp. l (you can use lemon or orange juice)
Sour apples – 3 pcs.
Lingonberries - 3 tbsp. l

For lingonberry sauce:

Lingonberries (frozen) – 250 gr
Sugar - 70-80 gr
Water - 125-130 g
Potato starch - 8 g (about 1 tablespoon)
Cinnamon (optional)

Preparation

Let's prepare our bird using the tips (see above).

It should be clean, bald, dried with paper towels, with the glands removed.

Be sure to cut out the sebaceous glands that are located in the tail, otherwise they will spoil your dish with their smell.

Let's prepare a marinade for it; to do this, mix salt, mustard, black pepper, and a spoonful of soy sauce.

The latter can be replaced with lemon, orange juice or pomegranate sauce. It will also be very tasty.

You can also add your favorite seasonings, such as curry or paprika, to the marinade.

Lubricate the carcass with the resulting mixture both outside and inside, do not regret it, coat it thoroughly.

You can let it brew for 24 hours in the refrigerator, then the taste will be richer.

For the filling: wash the apples and cut into slices, removing the core. Mix them with a few spoons of frozen lingonberries. Stir.

Stuff the duck with this mixture. The bird's belly can be secured with toothpicks to prevent the filling from falling out.

Prepare a baking sleeve. Carefully place it there and tie the bag.

Using a sharp knife, make small holes in the bag so that air can escape and the sleeve does not inflate during cooking.

We put our future masterpiece in the oven at 180 degrees for 2 hours.

And while it’s cooking, let’s make lingonberry sauce for the meat.

To do this, take 250 g of frozen lingonberries, pour them into a saucepan and pour 130 g of cold water over them.

Place on the fire and bring to a boil. Place 80 g of sugar in a saucepan and cook for another 3 minutes until the sugar is completely dissolved.

You can add a little cinnamon to taste.

Blend the resulting berry syrup with a blender, but not until it is completely chopped, but so that a few berries remain, it will be more beautiful.

Return the saucepan to low heat. Dilute potato starch with a small amount of water.

And with constant stirring, pour it into the heated sauce in a thin stream. Bring to a boil, but do not boil. The sauce is ready!

15-20 minutes before the end of the cooking time, open the bag and let the duck brown on top.

Poke it in several places to make sure it is ready. Only clear broth should flow out of the holes.

Cut the finished dish into portions, garnish with apples and lingonberries, and pour over lingonberry sauce. Exquisite!

Duck with apples and cabbage

The most interesting decoration of the holiday table is duck baked in the oven with apples and cabbage. This excellent dish has a spicy, sweet and sour taste that will surely please even the most demanding gourmets.

Required Products:

1 duck carcass weighing 3 kilograms,
1 kilogram of sauerkraut,
6 apples,
2 onions,
100 grams of dried mushrooms,
soy sauce,
a pinch of cumin,
a pinch of nutmeg,
2 spoons of honey,

Recipe:

The bird carcass must be washed, all fat removed and dried a little. Now prepare the marinade, for this you need to mix a few tablespoons of honey, add pepper, salt to taste and two tablespoons of soy sauce. Rub the bird inside and out with the prepared marinade, wrap it in cling film and place it in the refrigerator overnight.

A few minutes before the end of marinating, pour boiling water over the dried mushrooms. Rinse the sauerkraut in water if necessary and mix with a pinch of cumin. Cut the washed apples into four parts, remove the seeds and hard core. Sprinkle the apples with ground nutmeg and dried barberries.

Stuff the finished duck inside with apples, sew up the cut with thread and place in a duckling pan or other heat-resistant dish. Preheat the oven in advance and place the duck in it, continue cooking for an hour and a half.

While the duck is baking in the roasting pan, melt the duck fat and fry the onion cut into half rings in it. Remove the duck from the oven and free it from the duckling pan, place the fried onion in it, place sauerkraut on top of it, and place mushrooms along the sides of the dish. Place the duck stuffed with apples on top of the cabbage, brush it with honey, cover with a lid and place in the oven. Cook the stuffed duck for two hours. After this time, the lid must be removed and the dish cooked for another thirty minutes. The finished duck can be served without a side dish or with boiled potatoes.

Duck stuffed with buckwheat and apples

A delicious recipe with mustard marinade and buckwheat, which turns out very juicy!

Ingredients:

Duck - 1.8-2 kg
Green apples 2-3 pcs
Buckwheat - 1 cup
Salt, spices

For the marinade:

Honey - 80 g
Mustard - 80 g
Black pepper, curry or paprika - 1/2 tsp
Salt - 1 tsp

Preparation:

Prepare the duck carcass by de-feathering it and removing the glands.

For a better effect, you can scald it, then the feathers will come out very easily and the skin will be well stretched.

Pat dry with paper towels before marinating.

Let's prepare the marinade: melt the honey in a water bath until it becomes quite liquid.

Mix it with mustard, add seasonings and salt. Mix the resulting syrup well.

Coat the bird on all sides. Rub the inside with a mixture of salt and seasonings.

Now wrap it in cling film and put it in the refrigerator to soak for 2-12 hours (it’s convenient to leave it overnight).

After the carcass is successfully marinated, prepare the filling.

To do this, you need to boil the buckwheat until half cooked (salt it) and cut the sweet and sour apples into slices.

Stuff the bird by alternately adding buckwheat and apples inside. Secure the belly with toothpicks or a skewer.

Place the duck in a high-sided baking dish and cover with foil.

Place in an oven preheated to 180 degrees for approximately 2 hours.

When half an hour remains until the end of the cooking time, remove the foil and allow the duck to brown.

Be sure to check for readiness by piercing it with a toothpick or knife; the juice should come out clear.

Our beauty is ready! Decorate it as your imagination dictates and it will become the star of the holiday table!

Duck with apples and oranges baked in foil

Very elegant, breathtakingly tasty and aromatic! Simply a masterpiece!

Ingredients:

Duck - 1.8-2 kg
Apples (sour) – 2 pcs.
Oranges – 3 pcs.
Lime – 1 piece
Honey - 1 tsp
Spices (to taste): Salt, pepper, coriander, dried garlic, paprika, cinnamon.
Parsley, pomegranate seeds for decoration.

Preparation:

Take your duck and prepare it by trimming the wing tips and oil glands from the tail. Also remove the esophagus from the neck, if there is one.

Carefully remove the remaining feathers and hairs with tweezers. Wash the bird.

Prepare the marinade: squeeze 2-3 tbsp into a container. l orange juice, add 1-2 tsp salt and seasonings: 1/2 tsp each pepper, coriander, paprika and dried garlic and add a teaspoon of honey. Stir.

Rub the duck inside and out with this mixture and let it sit for 1-2 hours. This way it will marinate better, be very aromatic and acquire the desired taste.

Let's prepare our filling: wash the apples and cut them into 4 parts, removing the seeds and seed partitions and put them in a bowl.

Take half an orange and cut it into 4 parts, removing the seeds and attaching them to the apples.

Squeeze half a lime over the cut fruit, sprinkle with a little cinnamon and add a teaspoon of honey to the filling.

Mix the filling well.

Carefully place the stuffing inside the duck carcass. After this, the hole can be sewn up or pinned with a wooden knitting needle, or it can be left open so that the filling is visible.

Cover a baking sheet with foil and place the duck on it. Cover the top with another sheet of foil, shiny side inward.

Bake the bird at 180-190 degrees for approximately 2 hours.

Every 30-40 minutes we take it out and pour it with the juice that will be released during the cooking process.

When the last half hour remains, we no longer cover our bird with foil so that it browns and has a crispy crust.

To check readiness, test with a toothpick; if light, clear juice comes out when pierced, it is ready.

Place the duck on a plate and decorate with thinly sliced orange slices, parsley and pomegranate seeds. Beauty and incredible taste!

Soft and juicy duck with rice, stuffed with apples and prunes

Check out another great recipe for how to cook poultry with a side dish of rice!

We hope that our recipes will be useful to you. Cook with pleasure and you will definitely succeed!

See you in new delicious articles!

Duck baked in the oven can turn out incredibly tasty and soft if prepared correctly. It often happens that the duck you come across is a bit old with rather coarse and tough meat, and no matter how much you would like to cook it today, it is better to marinate it and wait a while. For a young duck, it will be enough to lie in a pickled state overnight, for an old duck - a day. Today I bring to your attention a recipe for cooking duck with apples in my sleeve.

Determining readiness and serving

To determine if the duck is done, you can pierce the duck with a knife in the thickest part. If the juice released is without blood, then your duck with apples in the sleeve is ready and you can turn off the oven.

Immediately before serving the dish, toothpicks or threads must be removed. Duck with apples is usually served hot. Stuffed apples can be placed on a plate as a side dish. One of these options is shown in the photo. The duck itself can be appetizingly carved right in the presence of guests, placing tidbits on a plate for each of them.

And today’s video recipe is about cooking Christmas duck with apples in the oven. Bon appetit!

How to cook duck with apples?

Ingredients:

Duck carcass;
Green apples - 2 pcs;
Lemons - 2 pcs;
Soy sauce - 6 tbsp. l;
Grated ginger root - 2 tbsp;
Salt pepper;
Balsamic vinegar - 2 tsp;
Honey - 2 tbsp;
Olive oil - 2 tbsp;

Delicious marinade for duck

First, you will need to prepare the marinade: squeeze the lemons, add two tablespoons of honey, olive oil, balsamic vinegar, ginger and soy sauce. If your duck is too large, increase the proportions to make enough marinade. Anticipating your questions about whether it is possible to replace balsamic vinegar with something else: wine, apple, table vinegar, I will answer that no. This marinade involves the use of the king of all vinegars - balsamic (read the article -). In general, this thing in the kitchen is very useful, especially if you want to master French and Italian cuisine.

This marinade is incredibly flavorful, and the longer you soak the duck in it, the sweeter and tastier it will be.

Preparing the duck

The duck should be washed and dried with a paper towel. Now you should rub it thoroughly with salt and pepper. I use freshly ground pepper - it's very flavorful.

Place the duck in a deep bowl and fill it with our delicious marinade. Place the duck in the refrigerator overnight or overnight.

The next day, take the duck out of the refrigerator. Take the apples, cut them in half and remove the core. Then cut the apples into slices.

Stuff the duck tightly with our apples.

Then we put it in a paper sleeve, tie it and put it in the oven to bake for an hour and a half at 180 degrees.

I don’t make any holes in the sleeve; it swells a lot during cooking, but that’s okay. Thanks to the sleeve, the juice from the duck does not spread on the baking sheet, and the duck oozes into it for the entire hour and a half.

15 minutes before the end of cooking, cut the sleeve and allow the duck to brown.

Duck baked in a sleeve with apples is ready. Now you can delight yourself and your loved ones with a delicious dinner!

1 How to choose a good duck
2 Delicious duck with apples in the sleeve
3 Duck with apples and prunes in the sleeve

In many families, duck with apples is a traditional dish that is prepared on special occasions. Indeed, duck meat is considered a delicacy, which means duck dishes will be an ideal holiday menu option. Most housewives use a roasting sleeve to cook poultry. This not only simplifies the cooking process, but also makes the meat tender, soft and juicy. And now we will look at such a delicious topic as duck with apples in a baking sleeve.

The key to a delicious dinner is the right duck. At the market they will definitely try to sell you an older bird, but if you know how to distinguish young game from old, they will not be able to deceive you. So, a young duck can be identified by its breast. As you know, the bones of a young bird are soft and when you press on the chest, it can be slightly bent.

If you are not allowed to touch the product with your hands, then pay attention to the claws; if they are even, parallel to each other, then this is a young duck, since the old duck’s claws are hard and point in different directions. The age of the bird will be indicated by its wrinkles, namely the folds above the beak - the more of them, the older the duck.

If you decide to buy a bird in a supermarket, then the signs of a high-quality bird are: no sour smell, light fat, whole skin without any darkening. It is also better to choose a medium-sized duck.

Duck with apples and rice

The best dish for your own family and guests will be duck with apples and rice. In addition, it is so convenient that with one prepared duck we will get two side dishes: baked apples and rice. The finished duck carcass turns out very juicy and tender in taste.

Required Products:

1 cup long grain rice,
1 duck carcass,
2 carrots,
2 green apples,
3 cloves of garlic,
1 onion,
sunflower oil,
chopped rosemary greens,

Recipe:

Peel the carrots and chop them using a grater. The grated carrots must be divided into two parts, one part mixed with pre-chopped garlic, ground pepper, salt and finely chopped rosemary.

Take the duck carcass, gut it with a sharp knife and rinse under running water. Rub the duck on all sides with the prepared mixture of carrots and spices and leave the carcass like this for about one hour.

Peel the onion, cut into thin half rings and fry in hot oil in a frying pan. Then add all the remaining grated carrots to the onion and continue to fry until golden brown.

Pour two glasses of water into a saucepan, add the washed rice and boil it until tender for about ten minutes. Place the finished rice in a sieve or colander to drain all the liquid. Mix boiled rice with fried carrots and onions.

Wash the green apples, peel and core them, cut into medium cubes. Now you need to take a rested duck and stuff it halfway with the prepared mixture of rice, onions and carrots. Stuff the second half with chopped apples. Sew up the hole in the abdomen with thread and place it on the prepared form. Pour half a glass of water onto a baking sheet and carefully place in a hot oven for two hours. Periodically baste the carcass with the resulting juice, after the bird is browned, cover it with foil on top so that the breast does not burn. Try not to overcook the duck in the oven, otherwise the meat will turn out a little dry.

Delicious duck with apples in the sleeve

Now we will look at a step-by-step method of preparing duck with apples in a baking sleeve. Apples are a popular fruit most often used to stuff poultry, but other fruits can be used, such as orange, plum or quince.

Ingredients you will need: 1 medium-sized duck, 4-5 apples, salt, pepper, 1 tbsp. tablespoons of soy sauce and olive oil, 3 tablespoons of honey and the juice of 1 lemon.

We start cooking by taking the duck, washing it well and pouring boiling water over it. This will lead to the fact that the pores on the skin, after pouring, will close and the skin will not burst during baking, but will remain intact. Next, dry the duck with a paper towel, rub thoroughly with salt and pepper, stuff it with apple slices and marinate. For the marinade, mix soy sauce, honey, olive oil and lemon juice. It is better to marinate the duck overnight, especially if you have poultry.

Place the marinated and stuffed duck in a sleeve and bake in the oven at 200 degrees for 1 to 1.5 hours. 30 minutes before cooking, the sleeve can be cut to allow the crust to brown.

How to cook “Duck in a sleeve with apples”

Gut the duck and rinse. Rub it with all the spices and seasonings, except garlic, and then put it in the refrigerator to marinate for 4-8 hours.

After this, prepare the potatoes: cut them, peel them, rinse them and add salt and pepper. Chop the apples into slices and the peeled carrots into thick strips.

Add the apple and carrots inside the duck.

Sew up the hole in the bird with thread or secure with toothpicks.

Place the potatoes in the sleeve. Place a duck on it. Close the bag tightly. Place the bird on a baking sheet.

Bake the duck in the oven at 200 degrees for 1.5-2 hours.

15 minutes before the end, cut the sleeve to brown the dish.

Serve the duck with potatoes and apples, cut into portions. Bon appetit!

Duck with apples and prunes in the sleeve

Duck with apples and prunes is a special treat for important guests. As in the previous recipe, there is nothing complicated here. Take a duck (2 kg), wash, dry, rub with salt and pepper. Stuff with apple slices and prunes, which must first be soaked in cold water and cut into strips.

Now the marinade. To do this, mix the juice of one lemon, a tablespoon of soy sauce and vegetable oil. Generously coat the carcass with marinade and cook the duck for 2 hours at 200 degrees.

Duck with apples in a baking sleeve is a fragrant, tasty and appetizing dish that has many cooking options and each has its own characteristics and secrets.

Duck with apples in the oven is a festive dish, which is mainly prepared for Christmas, New Year or other holidays. In order for poultry meat to be soft, juicy and tasty, it must first be marinated. You can marinate duck in soy sauce, honey, wine, lemon juice, and spices. In different countries, duck is stuffed in different ways. In England - bread and bacon, in Russia and Ukraine - apples or cereals, in China - oranges and soy sauce. Today we will cook duck with apples and bake it in the oven. The duck turns out incredibly tasty and tender. Before cooking, we marinate it with a marinade of soy sauce, honey and spices. Stuff the bird with apples and onions. Apples add sweetness and rich flavor to the duck. We will bake the duck in the sleeve, then the meat will be saturated with the aroma of spices and apple juice. You can take vegetables or fruits as a side dish. Cooking duck is not at all difficult, the main thing is to bake it correctly in the oven.

Video recipe

If you want to learn how to cook delicious and juicy duck with apples in the oven, watch the video with a detailed recipe for this simple and satisfying dish.
Now you are familiar with the recipe for making ruddy and delicious duck with apples and you can constantly delight your family with this delicious dish. Tell us, were you satisfied with the result? Perhaps you used additional spices or herbs in the recipe? Share your culinary experience and leave feedback in the comments.

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How to cook duck with apples in the oven in the sleeve:

To prepare this dish you will need the following ingredients: duck, apples, onions, lemon juice, honey, soy sauce, spices, salt.

If you are preparing duck for a large company, you need to take a bird that is at least two kilograms. My duck weighs 1 kilogram, its meat is enough for 3 people. The main thing is to choose a duck that is young and fresh. Wash the bird inside and out under running water. To prevent the ends of the wings from burning, you can cut them off.

Prepare the marinade. Pour soy sauce, honey, and a couple of drops of lemon juice into a bowl. Mix until smooth. Add your favorite spices, I use curry.

Rub the duck with salt inside and out, and then brush it with marinade. Let the duck marinate for at least 2 hours, preferably overnight. The marinade will make the duck meat soft and spicy.

It is better to take sweet and sour apples. Let's wash them; no need to peel them. Cut them into large slices. Peel the onion and cut into thin slices. Sour apples break down fat and duck meat becomes less fatty.

We take our duck out of the refrigerator and stuff it with apples and onions. Rub it with the remaining marinade.

Place the duck in a baking bag and drizzle it with a little olive oil. Place apple and onion slices on the sides and add the remaining marinade. Place the duck in a preheated oven for 1 hour at 200 C degrees. If you have a larger duck with apples, then add 30 minutes for every additional half kilogram.

Serving duck marinated in orange juice and roasted whole in a wood-burning oven began in the 14th century in China. The marinade recipe was kept secret. And in Rus', on holidays, housewives baked duck or goose stuffed with apples or buckwheat porridge. Now the tradition of serving baked poultry on the festive table is widespread in many countries.

When roasting, a duck carcass releases a lot of fat and, in order to avoid long cleaning times in the oven, it is more convenient to bake the bird in a special baking bag. To prevent the meat from being dry, it is better to marinate the duck. Duck with apples in the sleeve cooks faster and turns out juicy and beautiful.

This is a labor-intensive recipe, but the result will exceed expectations. The guests will be delighted.

Ingredients:

duck – 1.8-2.2 kg;
apples – 4-5 pcs.;
oranges – 3-4 pcs.;
soy sauce – 1 tbsp;
honey – 3 tbsp;
ginger – 2 tbsp;
lemon juice – 1 tbsp;
garlic, cinnamon.

Preparation:

The carcass needs to be washed, the insides cleaned and the tail cut off, because the tail contains fatty glands that give the baked bird an unpleasant odor.
For the marinade, mix soy sauce, a spoonful of honey, the juice of one orange and its zest in a bowl or cup. Squeeze one clove of garlic into the mixture.
Rub the prepared bird inside and out. Wrap in film and put in a cool place for a day so that the meat is well marinated. Turn the carcass over periodically.
Apples, it is better to take Antonovka, wash and cut into quarters, removing the seeds.
Add a little honey and a pinch of cinnamon. Stir and place the pieces inside the duck.
Remove pieces of ginger and zest from the surface of the duck. Salt and pepper the carcass. Place a few apple slices inside the baking sleeve. Place the duck on the prepared base and seal the sleeve.
Make several punctures with a toothpick or needle to allow steam to escape and place the duck in a preheated oven for 1.5-2 hours.
After an hour, the bag needs to be carefully cut on top to dry the crust. Send the duck to bake until done.
When the bird is completely cooked, you can prepare the sauce. Take the juice and fat that was formed when cooking the duck (about 10 spoons), lemon and orange juice, the remaining honey and a drop of cinnamon.
Mix all liquid ingredients and place in a saucepan on the fire.
Mix a spoonful of starch with cold water in a cup and stir into the hot sauce to avoid lumps.
Add orange slices, peeled from films and seeds, to the finished sauce.
Taste and adjust to taste by adding honey or lemon juice.
Serve the duck by placing the whole bird on a beautiful platter, lining the edge with apple slices.

Ingredients:

duck – 1.8-2.2 kg;
apples – 3-4 pcs.;
lingonberries – 200 gr.;
thyme – 2 sprigs;
lemon juice – 1 tbsp;
salt pepper.

Preparation:

Prepare the carcass: remove the inner films, pull out the remaining feathers, cut off the tail.
Sprinkle salt and black pepper on the inside and outside of the duck, then pour lemon juice over it and massage it in.
Leave for several hours to salt the meat.
Wash the apples and cut them into large slices, removing the core.
Add lingonberries (you can use frozen ones).
Stuff the duck and add a couple of sprigs of thyme.
Place your duck in a roasting sleeve, tie it on both sides and make several punctures with a toothpick.
The duck with apples in the sleeve should spend about two hours in the oven.
Half an hour beforehand, cut the sleeve and allow the duck to brown.
Place the finished bird on a beautiful dish and cover the edges with pieces of apples and berries.
Separately, you can prepare lingonberry sauce or serve lingonberry or cranberry jam.

Sweet jam or jam will perfectly complement the taste of duck meat.

How to cook charlotte with apples in the oven

A freshly baked pie with a pleasant apple tartness is quite suitable as an independent dessert. But such a tasty treat can decorate a tea party and please coffee lovers. It is better to serve the biscuit while still warm, then the aftertaste is much brighter and more pleasant, and the tender dough simply melts in your mouth. Experienced chefs know how to prepare charlotte with apples to surprise guests. We will use their advice and make the pie step by step. To prepare a lazy dessert we will need the following products:

Small apples - 7-8 pcs.;
Sunflower oil - 8 tbsp;
Sugar - 1/2 cup;
Wheat flour - 1 cup;
Chicken eggs - 3 pcs.;
Soda - 1 tsp;
Butter - 0.5 tsp. (to lubricate the mold).

When all the ingredients are on the table, the mystery of preparing a classic charlotte with apples in the oven begins step by step. Simple products in the hands of a skilled cook turn into a masterpiece (recipe with photo):

Break the raw eggs into a deep container and beat with a mixer until foam appears.
Pour in vegetable oil, add baking soda, quenched with vinegar, flavor with vanilla or cinnamon (0.5 tsp), add flour.
Continue to beat all ingredients with a mixer until smooth.
After peeling, we cut the apples randomly (into cubes, slices, etc.).
Mix the dough with chopped fruit and pour into a mold lined with parchment and greased with butter.
We send the workpiece for baking to a preheated oven (220-240C). If the oven heats up quickly, 35-40 minutes are enough for the product to be ready. We pierce the dough with a wooden stick to make sure it is ready, pull out the mold and cut the pie into portions. This fragrant product will decorate the holiday table and will complement your daily tea party.

Duck with apples and prunes in the sleeve

No less interesting is the combination of apples and prunes for stuffing a whole duck carcass before baking.

Ingredients:

duck – 1.8-2.2 kg;
apples – 3-4 pcs.;
prunes – 200 gr.;
white wine – 2 tbsp;
salt, spices.

Preparation:

Rinse the duck, remove feathers and inner membranes. Cut off the tail.
In a bowl, mix salt, pepper, nutmeg and any dried herbs. Pour dry wine and add a drop of vegetable oil.
Rub the carcass thoroughly inside and out with the prepared mixture.
Leave to soak for several hours.
Rinse the prunes, and if necessary, scald with boiling water and remove the pits.
Wash the apples and cut into large slices, removing the seeds.
Stuff the carcass with prepared fruits and place in a baking sleeve.
Tie the sleeve tightly and make several punctures in the upper part.
Place the sleeve on a baking sheet and place the duck in the preheated oven.
Half an hour before it’s ready, carefully cut the bag so as not to get burned by the hot steam.
You can check readiness by piercing the duck at its thickest point. The color of the juice released should not be red.
Place the cooked duck on a platter and garnish with baked fruit.

Duck with apples and potatoes

Do you want to surprise your guests and loved ones with some new and unusual dish, but are you already tired of traditional chicken, pork and beef? Then duck with apples and potatoes will be an ideal dish, so you will not only save your time, but also your guests will be pleasantly surprised.

Required Products:

1 duck carcass about 2 kilograms,
4 apples,
6 pieces of potatoes,
Ground black pepper,
2 tablespoons of dried Provençal herbs,
olive oil,
melted butter,

Recipe:

Wash the duck carcass, remove all excess fat, and carefully trim off the outer third of the wings. Thoroughly brush the bird carcass on all sides with melted butter, then rub with salt and ground pepper. Wrap the legs, neck and wings with food foil - this way you will get a more fried and crispy crust.

To prepare the filling, apples should first be washed, dried, and seeds and core removed. Cut the peeled apples into small cubes. Stuff the bird carcass with chopped apples, sew up the hole with thread or fasten it with toothpicks.

Place the finished bird with the filling in a suitable form or on a baking sheet, seam side up, and place in a preheated oven for about forty minutes. Do not forget to check that the duck skin does not burn; baste the duck with the released fat every fifteen minutes.

Peel the potatoes, rinse and cut into thin slices. Salt the chopped potatoes, pour olive or sunflower oil, a mixture of Provençal herbs and mix all the contents. Core the remaining apples and cut into slices.

Carefully remove the duck from the hot oven and cover it on all sides with apples and potatoes and again place the bird in the oven to bake for forty minutes. The finished duck can be removed from the oven, remove the threads with a knife, remove the apples from the inside and place the carcass on a large dish. Serve the finished dish with baked apples and potatoes.