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Duck with apples and potatoes in a roaster in the oven

0
3108
Kitchen World
Calorie content 153.7 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 6.2 gr.
Fats * 13.4 gr.
Carbohydrates* 10.6 gr.
* per 100 gr. product
Duck with apples and potatoes in a roaster in the oven
Content

If you don’t know how to cook duck, just bake it in the oven in the rooster, along with potatoes and apples. For flavor, we recommend adding a few mushrooms as well. Such a dish does not tolerate fuss and requires preliminary preparation - advance pickling. But then you just need to put the carcass in the rooster along with the vegetables - and during the long baking, the hostess is free! It is best to serve the poultry immediately after cooking, while it is juicy, aromatic and comes with hot steam.

Ingredients

Cooking process

step 1 out of 9
We wash the duck carcass well. We remove the remnants of feathers, if any, cut off the excess fat so that the dish does not turn out to be too greasy. After processing, dry the carcass well with a towel to remove excess moisture.
step 2 out of 9
In a small bowl, combine salt, ground black pepper, dried basil with rosemary, ground coriander. Peel the garlic cloves and pass through a press. Rub the inner and outer surfaces of the duck first with garlic gruel, and then with a dry mixture of spices. Put the grated carcass in a bowl, close with a tight lid or tighten with cling film and put in a cool place for pickling for three to four hours. Ideally, marinate the carcass overnight.
step 3 out of 9
Wash the apples and cut them into quarters. Remove the seed box with a knife. Place pieces of prepared apples in the inner cavity of the pickled duck. We connect the skin of the abdomen with the edges and chop it off with a toothpick or sew it with a coarse thread so that the filling does not come out when baked.
step 4 out of 9
Pour the specified amount of hot water on the rooster.
step 5 out of 9
Put the stuffed carcass back down in the water.
step 6 out of 9
Peel the potatoes, rinse and cut into halves. We wipe the champignons with a damp cloth and leave them whole. If the mushrooms are too large, then cut them in two. Put potatoes and champignons around the duck on the duck. Sprinkle with salt and black pepper to taste.
step 7 out of 9
We close the roaster with a lid and put it in an oven preheated to 240 degrees. We bake the carcass under the lid for an hour and a half.
step 8 out of 9
After the specified time has elapsed, open the lid and continue to bake the duck until a pronounced golden brown appears. It will take approximately twenty to thirty minutes.
step 9 out of 9
We take the finished duck out of the oven and let it cool slightly. Serve directly in the roaster or lay out on a serving platter. When serving, do not forget to water the portioned pieces of poultry and vegetables with the juice released from the duck.
Bon Appetit!

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