Duck with apples in the sleeve in the oven

Delicious, aromatic duck with apples and potatoes, baked in the oven, is not only ideal for a family dinner, but also a decoration for the festive table. 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 and attract the attention of guests with its original presentation.

Duck with honey and apples comes out incredibly juicy and soft. Prepare a bright and nutritious meal for the holiday table. Delight loved ones or guests with a hearty treat.

You can cook an appetizing duck with apples in a fragrant marinade of honey and mustard. The meat will come out crispy on the outside and juicy and tender on the inside. Serve to the festive table.

Duck meat is soft and delicate in taste. To make the dish as juicy and aromatic as possible, cook it with the addition of apples. Check out a simple oven baked poultry recipe.

A rosy and very tasty duck baked whole in the oven will always decorate any festive table. Now it is baked in the sleeve, which makes the meat of this bird very fragrant and juicy.Stuff the duck with quince and an apple, or it is possible with one quince, because the fruit goes well with the meat of this fatty bird. In this recipe, marinate the poultry in an apple-honey sauce for 4 hours, and it is better to marinate overnight.

Delicious, appetizing duck with aromatic apples in soy sauce. Such a dish will become a real culinary masterpiece on the festive table. Soft, tender meat will surely conquer your guests. A real delight!

Appetizing, juicy duck with a golden brown crust in honey-mustard sauce. Chopped with apples, it acquires a special taste and aroma. A real delicacy!

Buckwheat is an excellent filling option for duck. The groats well absorb the aromatic fat with meat juices and turn out to be very tasty. For added juiciness we also add apples. This filling also serves as a side dish for duck meat. When baking, be sure to use a sleeve - it will not deprive the carcass of its golden brown crust and at the same time retain maximum juiciness.

Duck with apples is prepared quite simply, and the result is striking in its appearance and rich taste. It is very important to set aside enough time to marinate the carcass so that it becomes juicy and absorbs the aromas of the spices. Do not peel the apples for the filling, so they will retain their shape and will not creep into porridge. It is very convenient to use a sleeve for baking - it will ensure uniform baking of the carcass, its juiciness, as well as the cleanliness of the oven.

An excellent festive dish is baked duck. We prepare the filling for poultry from rice and apples. For aroma and accent taste, we also suggest adding a couple of orange slices. You need to marinate the carcass in advance so that the meat fibers have time to soak in the spicy marinade. And we recommend baking in the sleeve: it does not interfere with the formation of a golden crust, it preserves juiciness perfectly, protects the oven from splashes of fat.

Duck with oranges turns out to be juicy and aromatic, with a pronounced citrus flavor. We also put apples in the filling - they go perfectly with the duck. Before filling the carcass, be sure to marinate it with a fragrant marinade with garlic and spices - only then the meat will turn out delicious and juicy.If possible, marinate the bird at least 24 hours before baking.

Nothing makes duck meat more refreshing or juicier than apples and prunes. It is an ageless classic that is enjoyed by almost everyone. For the duck marinade, we will use a mixture of honey, soy sauce, mustard and lemon juice. This mixture goes well with both meat and fruit fillings. And it is also a guarantee that a golden crust will turn red on the surface of the carcass.

A very common option for roasting duck is with potatoes and apples. And not without 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.

The sleeve greatly facilitates the baking process in the oven. First, the oven stays clean - not a drop of fat leaves the mold. Secondly, the sleeve does not prevent the formation of a golden brown crust, which cannot be said about the foil or the goose maker. Thirdly, the meat in the sleeve is always juicy, since the natural juice and fat does not flow anywhere and does not evaporate. And we will marinate the duck with mustard and honey - it turns out very tasty!

For baking, choose a fatter duck - it will release more juice and turn out to be tender. Of course, in this case, it is desirable that the bird is young: its meat fibers do not have time to coarse, which will directly affect the taste. In this recipe, we suggest using honey and orange juice for pickling. And for the filling we take all the same citruses and some apples. We bake the carcass in the sleeve - it's convenient, clean and relatively fast.

Oven-baked duck is very popular during the Christmas and New Years. There are a huge number of recipes for every taste - finding the right one is not so easy. We recommend a relatively simple recipe for roasting poultry using honey and soy sauce. This combination will provide a beautiful golden brown crust and a slightly sweet taste of meat - a classic. We take traditional apples as a filling.

Ruddy shiny duck baked in the oven, stuffed with sauerkraut and apples - juicy, tasty, festive and very attractive. In addition to the poultry, we suggest preparing cranberry sauce - with this accompaniment, duck meat acquires a very special flavor. This duck will become the main dish on the festive table.

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!