In order to prepare a duck with apples you need:
- a duck carcass weighing about two kilograms,
- 0,5 kg. apples,
- 1 lemon,
- salt and spices.
It is recommended to use a slightly chilled carcass of duck, but if you did not manage to buy just such a one, then a frozen duck would do. If we talk about apples, then, as a rule, it is antonovka or other sorts of apples of hard varieties with some sourness. Duck meat is ideal for such spices as cinnamon, ginger, black pepper. Salt - to taste.
Preparation of duck carcass. Frozen carcass should be defrosted beforehand, while doing this gradually - you must first place it in the refrigerator, and then defrost at room temperature. If the carcass is a chilled carcass, then you do not need to do such manipulations. Poorly plucked carcass should be brought to the proper view - remove all the remaining hairs: you can sing a duck carcass above the gas stove. Superfluous feathers will burn, and "hemp" can be removed in this way: carcass roll in flour, wipe with a damp wet towel. After that, the duck carcass should be washed thoroughly and rinsed with cool water for a long time.
In a separate bowl you need to prepare a special mixture for rubbing the carcass: salt and spices must be mixed well. Such a homogeneous mixture should be evenly rubbed duck.
Preparation of the filling. Apples should be washed, thoroughly peeled, freed from bones, cut into small slices or cubes. To cut the apples are not darkened they need to sprinkle with juice squeezed one lemon. Then you need to sprinkle apples with salt and cinnamon, and, if desired, you can add other spices. Thus, you can prepare a delicious filling for the duck.
Correctly prepared stuffing it is necessary to stuff a duck. It is not necessary to persevere and heavily stuff a duck carcass with apples, because in the oven during baking, the skin of a duck can strongly become bloated, taut and, as a result, burst.
After the duck is finished stuffing, it must be sewn with a coarse thread and a special stitch "over the edge". You can, of course, use toothpicks - it's much easier and less time consuming procedure than stitching. It is very important to make small cuts on both sides of the duck - insert wings that were previously cut off from the carcass. This is necessary for the duck to keep its shape in the baking process - otherwise it will be dried and wrinkled.
Prepared stuffed duck carcass put on the deck with the back to the bottom, and the paws - to the top. Deco is placed in a preheated oven. It is recommended to open the oven every 30 minutes in order to pour the duck with fat, which is formed as a result of baking. The baking process should take about one and a half to two hours. How to determine if a dish is ready? You just need to pierce the duck with a knife in the thickest place. If the juice is without blood, then the duck is ready.
Before you serve on the table, you need to remove the threads or toothpicks.