Duck with honey and soy sauce in the oven

Prepare the duck carcass for pickling. It must be cleaned of dirt, the remnants of feathers removed, and singed if necessary. It is also best to cut out areas of fat in the tail and neck area. Then we rinse the carcass in running water and dry it with paper towels. It is better to cut off the first phalanges of the wings so that they do not burn when baking.

Cooking the marinade. Put honey heated to a liquid state in a bowl, add soy sauce, lemon juice and stir well until smooth. Peel the garlic, pass it through a press and add to a bowl to the honey-soy mixture. Next, pour in odorless vegetable oil, add ground black pepper and salt to taste. Shake everything together.

Lubricate the prepared dried carcass abundantly from the inside and outside with the resulting marinade. Place the bird in a food bag, tie it tightly and place it in the refrigerator for pickling for seven to eight hours. Turn the bag periodically to distribute the marinade evenly over the meat.

After the marinating time has elapsed, we take the carcass out of the bag. We wash the apples, dry them and cut them into pieces. The seed pods are removed. Fill the belly of the bird with apples and then stab the skin with toothpicks so that the filling does not fall out. We put the carcass on a baking sheet with a wire rack. We wipe the surface of the bird to remove the pieces of garlic - otherwise it will burn. Pour half a glass of hot water into a baking sheet. Preheat the oven to 180 degrees and put the baking sheet with the duck on the middle-lower level. We bake for two to two and a half hours. We open the oven every half hour and pour the juice from a baking sheet on the surface of the carcass.

We take the finished duck out of the oven, carefully transfer it from the wire rack to a serving dish. Serve hot with potatoes, baked apples, orange slices.