Roasted duck with oranges and apples will undoubtedly decorate any festive table. And it fragrant meat will not leave anyone indifferent.
Ingredients:
- Duck – 1.5 kg.
- Apples – 4-5 pcs.
- Oranges – 1 pc.
- Ginger – 2 cm
- Garlic – 1-2 cloves
- Sage (or Rosemary) – 1 sprig
- Ground black pepper
- Salt
- Culinary thread
Cooking process
1 Wash the duck thoroughly both inside and out. Dry with paper towels. Rub the carcass with salt and pepper.
2 Cut apples and oranges into wedges. Peel the ginger root and cut into slices.
3 Stuff the duck with oranges, apples and ginger. We also put a clove or two cloves of garlic and a sprig of sage inside. Sew up the hole with threads or stab it with a skewer. This will prevent the filling from leaking out during baking.
Next, you need to tie the legs and wings of the bird with culinary thread (see photo below).
Spread the prepared duck in a heat-resistant form. Surround it with the remaining fruit.
4 Put the form in an oven preheated to 220 C (430 F) degrees. Bake for 20 minutes. After this time, lower the temperature to 170 C (335 F) degrees, turn the duck breast-side up and bake for another 2 hours. Open the oven from time to time and pour the fat off the duck. Thanks to this, the duck will be soft on the inside and have a nice crust on the outside.
We check the readiness of the duck by piercing it in the thickest place. In this case, the juice should be transparent, and the pulp should be soft.
Take the finished duck out of the oven. Cover it with foil and leave it to “rest” for 15-20 minutes.
5 The only thing left to do is to make apple and orange puree. It will act as a sauce for the duck.
Cutting the threads. We take out all the filling from the duck. You can discard the ginger and garlic. And to the oranges and apples, add the liquid that was released during baking. Grind everything to a puree state.
Serve the resulting sauce with the roasted duck.
