How to learn to cook a delicious duck 🦆

Kitchen appliances and utensils: cup, spoon, knife, cutting board, foil, toothpicks, food string, refrigerator, oven.

Ingredients

Step cooking

Duck preparation

1. A small duck weighing 2.5 to 3 kg is well washed inside and out. We cut off the excess hanging skin, because it collects fat that we do not need. We trim pieces of fat, tail (tail), the lower part of the wings can also be removed - there is practically no meat on them.
   
2. We rub the duck with salt outside and inside. Sprinkle with black pepper to taste. Rub well. Mix in a cup 1 tbsp. l honey with 1 tbsp. l mustard.
   
3. Lay the mixture on top of the duck. And also rubbing everywhere. We put it in a bag or wrap it with cling film so that it does not dry out and does not wind. We put in the cold for at least 4 hours, and preferably at night, so that the skin and meat are well saturated with marinade.
   

Roasting duck

1. We cut into quarters 3 sweet and sour apples of hard varieties, removing the core and the stalk. Half of one apple is left uncut.
   
2. We stuff the inside of the duck with apples very tightly. With the uncut half of the apple, we close the duck so that the rest of the apples do not fall out.
   
3. You can sew in food strings or pin them with toothpicks. You can fasten with toothpicks, and then wrap them with thread, then it will also be possible to tighten the duck.
   
4. We will bake the duck in foil, but you can cook in the sleeve. It is not necessary to press the foil tightly, an air pocket should form. We spread it on a baking sheet and send it to the oven, preheated to 170 degrees. Bake for 1.5 hours.
   
5. We take out the baking sheet from the oven, unfold the foil. Pour fat and juice formed in the foil.
   
6. We send to the oven in the open form for another 30 minutes. Then you get a delicious crisp. Before serving, remove the threads and toothpicks. Serving the duck is better when hot, although in the cold it will be very tasty.
   

Useful Tips

• When you buy a duck, do not forget about the obvious signs of a young bird: the fat should not be thick, dark yellow, the skin is whole, without darkening, the internal fat - without a characteristic greenish tint, the bones are softer - when pressed, the chest part can be slightly bent. If you have a choice, give preference to a bird without vacuum packaging.
• When choosing a duck, do not try to buy the fattest, we cut the fat anyway so that the dish does not turn out to be too fat.
• Be sure to remove the tail. It is believed that it can give an unpleasant odor.
• Check that the lungs and entrails do not remain.
• If you bake a duck in the oven, you need to wrap it in something: parchment, foil, sleeve, otherwise it will turn out to be hard and dry.
• It is better to bake on a wire rack, so it will warm evenly.
• A duck can be considered finished if clear juice flows from the puncture. If there is no juice at all - you overcooked the duck.

Video recipe

In this video you will see how to stuff and bake a duck with apples wrapped in foil.

Usually people bake a whole duck on holidays, but why not treat yourself and your family on a weekday. The baked poultry meat is given an amazing taste by apples, and the honey-mustard marinade makes the meat tender and soft.You can safely fantasize with fillings, a duck in the oven will be obtained every time with new flavoring shades.