Duck with Apples in Sleeve

A recipe for a classic holiday dish. Duck with apples is considered a traditionally festive dish, our great-great-grandmothers used to cook it. Duck has a special aroma, tender and dense texture, its meat is juicy and it's more difficult to overcook it when roasting compared to chicken. Treat your guests with a delicious golden and fragrant duck with apples at the next holiday.

Duck

1 whole duck (about 4.4 lb)

Apples

1.1 - 1.3 lb (Antonovka)

Cinnamon

2 tsp

Lemon

0.5 pcs (juice)

Honey

1 tbsp

Mustard

1 tbsp

Spice and Herb Mixture

Black Pepper

Coriander

Basil

Tarragon

Garlic

Salt

To prepare duck with apples, thoroughly wash the duck and rub it with spices and salt inside and out. To evenly coat the duck with salt and spices, you need to mix them separately in a dish, and then rub the carcass with this mixture.

If the duck is not plucked enough, it needs to be scalded over gas. The burnt feathers can be easily removed by sprinkling the duck with flour and rubbing it with a towel. The flour will roll up with the unwanted hairs.

Wash the apples, remove the seeds, and cut them into large slices. Then sprinkle them with lemon juice to prevent browning, and sprinkle with cinnamon.

Stuff the duck with the prepared apples, not too tightly, and sew it up.

You can use toothpicks to close the incision.

Place the stuffed duck in a roasting sleeve, tie it on both sides, and put it in a preheated oven for 1.5 - 2 hours. Half an hour before the cooking is finished, cut the sleeve on top and brush the duck with a mixture of mustard and honey. This will give it flavor and a golden color.

Take out the duck, remove the strings or toothpicks. Serve with the apples that were baked together with the duck. Serve the Duck with Apples immediately and enjoy!

(5/5)