Duck with Apples and Oranges

Name: Duck with Apples and Oranges
Total time: 3 h
Yield: 8
Cuisine: International Cuisine
Ingredients: 1 pcs Duck; 2 tbsp Honey; 1 tbsp Mustard; 1 tsp Turmeric; 2 tbsp Lemon Juice; 40 ml Vegetable Oil; 1.5 tsp Salt; 1 pcs Apples; 1 pcs Orange; 2 tbsp Mayonnaise; 2 cloves Garlic

Cooking Time:

3 hours

Recipe Yield:

8 servings

Difficulty:

Medium recipe

Calories:
362 kcal

Duck with apples and oranges is a seasonal dish, typical for autumn and winter. How can you do without duck at Christmas, you can of course, but why. The duck does not have to be stuffed, it can be cooked without filling, but marinating it is essential. A duck soaked in spices will be much tastier. To make the duck more festive, you can add more spices to the marinade. Cinnamon, star anise, cardamom, and rosemary work well. You can mix lemon juice with orange or mandarin juice. Mandarins can also be placed around the duck and baked.

Ingredients for Duck with Apples and Oranges

Duck 1 pcs

Marinade

Honey 2 tbsp

Mustard 1 tbsp

Turmeric 1 tsp

Lemon Juice 2 tbsp

Vegetable Oil 40 ml

Salt 1.5 tsp

Filling

Apples 1 pcs

Orange 1 pcs

Sauce

Mayonnaise 2 tbsp

Garlic 2 cloves

How to Cook Duck with Apples and Oranges

Step Title

Preparing and Marinating the Duck

Wash the duck thoroughly inside and out, pat it dry well, and remove excess fat. Pour boiling water over the carcass once or twice, then dry it again. Mix all the marinade ingredients, rub the duck evenly inside and out, wrap it in foil, and refrigerate for at least 8 hours or overnight.

Step Title

Preparing the Filling and Sauce

Peel the apples and cut them into large pieces. Wash the oranges well and slice them into rings without removing the peel. For the sauce, finely chop the garlic, add it to the mayonnaise or sour cream, and mix until smooth.

Step Title

Baking the Duck in the Oven

Line a baking tray with foil, leaving extra over the edges. Stuff the marinated duck with apples and oranges, alternating them, secure the cavity with a skewer, and coat the carcass with the sauce on all sides. Wrap in foil, place in an oven preheated to 200°C (392°F), and bake for 2 to 2.5 hours, opening the foil 30 minutes before the end to form a crispy crust.

Tips for Duck with Apples and Oranges

Before marinating, be sure to remove excess fat from the duck, especially around the belly and tail area. This helps reduce excessive greasiness in the finished dish and makes the flavor more balanced. Pouring boiling water over the duck tightens the skin, allowing the fat to render better during baking and resulting in an evenly crispy skin.

For the marinade, it is important to thoroughly mix all components until completely smooth. Honey and mustard should be evenly distributed so that each part of the meat receives the same amount of seasoning. Long marination in the refrigerator ensures deep flavor penetration and makes the meat more tender after baking.

While baking, control the oven temperature and do not open the foil too early. Covered baking allows the meat to heat evenly and remain juicy. The final opening of the foil at the end of cooking is only needed to form the crust, preventing the duck from drying out.

Frequently Asked Questions About Duck with Apples and Oranges

Pouring boiling water causes the skin to tighten quickly, which helps the fat render more actively during baking. This results in a crispier skin and reduces the overall fat content of the finished dish without affecting the juiciness of the meat.

The spice mix allows for variation depending on the desired aroma. It is best to keep the base of the marinade unchanged and use additional spices such as cinnamon, star anise, or cardamom in moderation so they enhance the flavor of the duck rather than overpower it.

Doneness is determined by the tenderness of the meat and the clear juice that runs out when the thickest part is pierced. Baking time and an even golden color of the skin after removing the foil are also indicators.

Kashevar