Duck with apples - 18 cooking recipes

In the national cuisine of Denmark, Russia, Ukraine and some other countries, poultry stuffed with prunes, dried apricots, raisins, sauerkraut, oranges, a mixture of nuts, cherry plums and onions, and rice is a festive dish prepared for Christmas. But the most popular are recipes for dishes with duck and apples. The reason for the popularity of the combination of the meat of this appetizing, fatty bird and apples is that the sweet and sour fruit perfectly sets off the somewhat unique, bright taste of duck.

Antonovka, semerenko and other varieties that have an expressive, sour taste and dense pulp that does not fall apart during heat treatment are best suited for the filling. The carcass stuffed with apples is first marinated for several hours with a mixture of spices, garlic, wine or juice - vary the composition of the marinade at your discretion, and do not worry that the abundance of seasonings can clog the main component - it goes well with basil, cardamom, ginger, coriander. And also with citrus fruits, honey and wine. The use of sour fruits, such as apples, during cooking makes its meat more juicy - and you don’t have to worry that it may turn out to be dry when finished. When stuffed, this is the most famous duck dish. But it can be prepared not only with a whole carcass. Try making it in sour cream sauce with onions and apples - this tender roast with delicious gravy will also not leave you indifferent.