Duck with apples and potatoes in the oven

Delicious, fragrant duck with apples and potatoes, baked in the oven, is not only ideal for a family dinner, but also a festive table decoration. It will take a lot of time to prepare the duck, but you will definitely be satisfied with the result.

What else to cook for the festive table, if not baked duck. A grandiose dish in all respects, it will nourish you and will attract the attention of guests with its original presentation.

As the main dish for the festive table, you can bake duck in foil with apples and potatoes. This appetizing product will delight you with its aroma and delicate taste. The meat will come out juicy and soft.

A very common option for roasting duck is with potatoes and apples. And for good reason, because it is very tasty. To facilitate the work in the kitchen, we use a sleeve for baking - you do not have to wash the oven after cooking. This duck can be a sumptuous family meal or a great holiday treat. The most important thing is to properly process the carcass and marinate it. Then you will watch how the bird turns red in the oven and turns into an appetizing dish.

An easy recipe for duck with potatoes. We clean and cut the potatoes, chop the duck, add the spices and put everything together in a mold. Cover with foil, put in the oven and “forget” for two hours. Duck meat softens well and becomes tender, and neutral potatoes absorb aromatic fat and become much richer in taste. By the way, we recommend adding apples to the potatoes - they will provide a slight sourness and emphasize the natural taste of duck meat.

If you haven't baked the duck with sauerkraut yet, we recommend you try it. Natural vegetable acidity dilutes the fat content of duck meat well and emphasizes its natural taste. Additionally, put apples in the filling. Together with the carcass, we suggest baking the potatoes right away. It will soak in duck fat and become soft and juicy. It is best to serve such duck hot, sprinkled with fresh herbs.

Whole baked duck with filling in the oven is the perfect dish for any occasion. The rosy carcass looks very appetizing, and the taste is incredibly rich. This is because we send the marinating carcass in advance, and we use juicy apples and potatoes as the filling. We will bake in the sleeve. The poultry will cook faster and the meat will be juicier. And so that the crust is well browned, shortly after the end of baking, cut the sleeve and grease the surface of the carcass with honey and soy sauce. The color of the duck will turn dark golden towards the end of baking.

Duck goes well with apples and prunes. Sweet and sour notes successfully balance fatty poultry meat in taste. Potatoes serve as a hearty side dish - this neutral vegetable well supports the overall flavor of the baked dish. It is better to choose apples more acidic, prunes - the one that is pitted. And as a mixture for pickling, we will use honey, mayonnaise, garlic, lemon zest and black ground pepper. Get down to business!

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.

Oven-baked duck is a table nail on any occasion. It looks impressive and tempting.I just want to try a piece to appreciate the taste and unravel the secret of such a golden brown crust. To make the bird tasty, marinate it in advance - at least six hours before baking. In the process of cooking, then we lubricate the skin of the carcass with a mixture of honey and citrus juice - this is what will provide a sparkling golden crust. We recommend putting several pieces of apples inside: fatty duck meat is well balanced with fruit acid. When baking, a lot of juice and fat will stand out. We will definitely use this and bake potatoes with the bird so that it is well saturated with the aromatic liquid.