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Duck stewed in apples with fried antonovka. Duck stewed with apples

Do you want to pamper your family and friends with an unusual hearty and delicious lunch? Choose duck with apples and you can't go wrong. Whichever recipe you choose, the meat will always be juicy and tender, and the fruit will give the dish an unsurpassed flavor. In addition, apples are a complete side dish, which in itself is not very common.

If you are afraid to stew a duck due to the fact that its meat is tough, give preference to poultry grown on a poultry farm. The skin of such a carcass has a lighter shade, it does not have as much fat as in a rustic one, and it is lighter in weight. After choosing the ingredients, choose a suitable size duckling or cauldron. It is best if it is cast iron cookware - then the stewed duck will cook faster.

Duck with apples stewed in wine

The duck recipe described below has such a deliciously delicate creamy taste that you can even garnish meat with not very sweet canned fruits - peach, pear and others.

Ingredients:

  • duck weighing 2 kilograms
  • 300 grams of carrots
  • 2 apples
  • orange for zest
  • bulb bulb
  • celery
  • leek stalk
  • 30-40 grams of butter
  • 1/2 cup cream 20-25% fat
  • a glass of dry red wine
  • a tablespoon of dry savory
  • ground black pepper and salt
Cooking method:

To prepare this dish, first of all, let's start with cutting the carcass. Clean it of feather residue, if necessary, wash and dry the skin with a paper towel. Cut the carcass into 4 parts and rub with a mixture of pepper and salt. Leave it to soak for a while, and in the meantime, take care of the vegetables. Wash them, peel them and cut them into cubes of the same size. Celery, by the way, take about 125 grams.

Prepare a duckling or a cast-iron cauldron. Warm up the dishes over high heat and melt a couple of tablespoons of butter in it. Fry bird quarters in oil, skin side down. If the subcutaneous layer of fat is quite thick, pierce the skin in several places with a fork so that excess fat is rendered during frying. When the duck turns golden, add the prepared vegetables and, stirring, let them sit in the roaster for 15 minutes along with the meat. At the end of cooking, pour in a glass of dry red wine.

Next step: turn on the oven and set the temperature to 160 degrees for cast iron cookware and 170 degrees for other metal. When the oven is warm enough, sprinkle the roasted duck with vegetables with dry savory and bake for an hour without a lid. During this time, gradually add 100 milliliters of cream. After the allotted time, carefully remove the dishes and sprinkle the meat with a tablespoon of orange zest. Cover the duck with slices of fresh apples and send to stew in the oven for the next 10-15 minutes under the lid. That's all, fragrant and tender food is ready - serve it with noodles, canned peas or fruit. Bon appetit!



Duck stewed with apples and carrots

Another traditional poultry recipe on the festive table is duck stew with apples. Use your imagination and add aromatic spices to your liking - this will make your dish special and truly unforgettable.

Ingredients:

  • duck carcass weighing 2 kilograms
  • 1 kilogram of fragrant sour apples
  • lemon
  • ginger root
  • salt and black ground pepper
Cooking method:

As usual, we suggest starting cooking with cutting the carcass. Wash it thoroughly and pat dry with a paper towel. Next, proceed to the direct cutting of the bird. Chop off her wings and legs, cut out the tail so that the odorous gland does not spoil the dish with a specific smell. Using a sharp knife, make an incision along the sternum and cut off the fillet with frequent short movements. Do not cut the bones in the hams. You should have 2 breasts, 2 hams and 2 wings. Mix a grated piece of ginger root (about 3 cm long) with salt and pepper and generously rub the pieces of duck with this mass. Let the meat brew for 30-40 minutes.

The recipe moves from preparing to stewing. Heat the cast-iron cauldron over medium heat, put the pieces of duck in it with the skin down. Fry the meat until a crust appears, then pour in a glass of cold water and leave to simmer under the lid for 40-50 minutes. In the meantime, peel the carrots, grate on a coarse grater and send to the cauldron. It's time to add notes of aroma and tenderness to the recipe. Juicy apples with sourness will help us with this. Remove the seeds from the fruit and cut into large slices. Squeeze the juice from half a lemon and pour over the apples. In this way, the fruit will not darken and retain its flavor during cooking. Add apple slices to the cauldron and simmer for 15 minutes. Serve hot and enjoy the wonderful taste - bon appetit!

Duck stewed in apple sauce

Perhaps, below we will give the easiest duck recipe. Stewed with apples over low heat, it turns out to be unusually tender and fragrant. We are sure that you will get a lot of pleasure from the taste of the dish, while spending a minimum of effort on its preparation.

Ingredients:

  • duck weighing 1.8-2 kilograms
  • large apples - 4 pieces
  • salt and pepper - to taste
  • sprig of rosemary
  • carnation
Cooking method:

Divide the washed duck into portions and put in a saucepan. Peel and core two apples, cut into large pieces. Spread the fruit between the pieces of duck, and put a sprig of rosemary on top. If you don't have fresh spice, use dried rosemary needles. Cover the saucepan with a lid and place it over medium heat. As soon as the duck gives juice, pour in a glass or two of hot water. You need to stew the dish for at least one and a half hours, until the apples boil into a sauce. Periodically check the meat for readiness, if you come across a bird that is old, extend the cooking time and do not forget to add water.

Wash the remaining apples and peel the core. Cut into 4 parts and put in the sauce between the pieces of duck. Salt the dish and add freshly ground pepper. The ideal combination of flavors would be a mixture of white, pink and black peppers, but it does not matter if they are not at hand. After you put fresh apples into the cauldron, simmer the dish for another 15 minutes, then you can call the household to the table - the dish is ready. Bon appetit!


Duck with apples and prunes in the sleeve

Not every housewife has a duckling or a cast-iron cauldron. No problem! A delicious and healthy dinner can be prepared using a roasting sleeve and a regular baking sheet. And we have already found a suitable poultry recipe for you.

Ingredients:

  • large duck carcass
  • 70 grams of pitted prunes
  • 2 green apples
  • a tablespoon of soy sauce
  • a tablespoon of lemon juice
  • heaping teaspoon of honey
  • pepper and salt to taste
Cooking method:

While you have not yet cut the duck, cut off a piece of the roasting sleeve, equal in length to one and a half carcasses. Then proceed to cutting the bird: cut off its tail, excess fat and chop into portions. In a separate bowl, mix liquid honey, soy sauce and lemon juice. Pour the duck with this marinade and remember it well with your hands. Let it brew for an hour in the refrigerator.

In the meantime, start slicing fruit. Peeled and core apples cut into cubes. And soak the prunes for 10 minutes in boiling water. Choose smoked dried fruit - this will give the dish a special piquancy. So, you coped with the fruit, it's time to preheat the oven to 180 degrees. While it is heating, place the salted and peppered poultry pieces and chopped fruit in the roasting sleeve. Loosely pinch the ends of the sleeves with clips and put in the oven for one and a half to two hours.

When the meat separates from the bone, remove the baking sheet and carefully transfer the contents of the sleeve into a deep bowl. Drain the liquid and transfer the duck stew, apples and prunes to a wide dish. Grind part of the fruit with a blender and pour in a little of the liquid formed during the baking process. Pour a pinch of pepper into the resulting sauce and pour into a gravy boat. The dish will be incredibly successful if you boil rice as a side dish. Put rice on a plate in a pile, pour sauce over it and add pieces of poultry with fruit. Bon appetit!


As you can see, cooking delicious food with us is not difficult. Even from a modest amount of ingredients, you can make a sumptuous meal. Among other things, while we are stewing the dish, there is an opportunity to go about our business. Cook easily and simply - create culinary masterpieces with inspiration!

Housewives do not really like to cook duck or duck meat because of the high fat content. The fat melts during frying, and then simply remains in the roaster or on a baking sheet. Of course, you can remove the skin and cook a diet dish of duck breast fillet, but you can do it differently. A large amount of onion will help to cook duck in a pan in slices very tasty.

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Duck recipe in a frying pan with onion slices

Dish: Main course

Preparation time: 30 min.

Cooking time: 1 hour

Total time: 1 hour 30 min.

Ingredients

  • 1 kg duck meat
  • 500-600 g onion
  • 30 ml vegetable oil
  • black pepper
  • salt

Step by step recipe with photo

How to fry a duck in a pan with pieces

1. Wash duck meat, cut into pieces. You can take a whole duck or its individual parts.

2. Heat well, but do not overheat the pan, add oil and fry duck pieces over high heat until golden brown.

3. Peel the onions, cut them into slices or half rings.

4. Put the onion to the duck meat.

5. Cover the pan with a lid. If there is a voluminous metal bowl the size of the pan, then you can cover the duck with onions with it. This will create additional hot air convection. Reduce the heat to medium and roast the duck for 5-6 minutes.

6. Open the lid, mix the duck pieces with onions and continue cooking for another half hour, stirring the contents occasionally.

7. After that, salt the dish, add pepper to taste and continue cooking in an open pan over moderate heat until the onion caramelizes. Usually a quarter of an hour is enough.

Ready-made roast duck with onions can be served as an independent hot dish, or with a side dish of rice, mashed potatoes.

Not everyone can boast that they know how to cook a duck. This bird has rather tough meat. To make it juicy and soft, you need to follow clear recommendations. The best way is to cook the duck in the roaster.

Product preparation

Frozen duck must be thawed gradually in the refrigerator. This may take 1-2 days. Then the carcass is washed and dried with a paper towel.

The bird should be marinated before cooking. The marinade can be mayonnaise, salt and seasonings. Another option is honey mustard or citrus juice. You need to keep the carcass in the marinade for a day in the refrigerator. With an acute shortage of time, this period can be reduced to 3 hours.

It will be more difficult with fresh duck bought on the market. It will need to be cleaned, singed feathers, gutted. It is worth cutting off the tail, it is too fatty and contains iron, which can spoil the taste of the dish. Rinse the carcass well inside and out. Pickle.

Ways to cook duck in a duck

Cooking duck in its own juice makes it possible to get a juicy and nutritious dish that retains nutrients. You can cook it whole or in pieces, stuff it with various fillings, and add other ingredients as a side dish directly to the duckling.

Duck in a roaster, cooked whole

This is a simple recipe that you can vary to your taste.

  1. It is better to tie the prepared carcass with a rope so that it does not fall apart during cooking.
  2. Fry on all sides in a roaster in butter.
  3. Pour broth or water, add salt, ground pepper.
  4. Simmer covered for 2 hours.

According to this recipe, you can cook duck on the stove or in the oven. From the broth in which the duck was stewed, you can make a delicious sauce. Add starch and lemon juice to the liquid. Sometimes white wine is used instead of lemon juice. Olives or fried onions can serve as an addition.

Tarragon greens will bring a special taste to the duck. Sprigs are added immediately after roasting the bird, and then the liquid is poured and stewed under the lid.

Sliced ​​stewing

This method of processing the duck will reduce the cooking time. A whole carcass takes longer to cook. And if the guests come in a couple of hours, then you can quickly cut the bird into portions, fry and stew with vegetables.

  1. The duck must be cut into small pieces.
  2. Ducklings are placed on the stove and vegetable oil is poured. Poultry meat is loaded. Fry until golden brown.
  3. Cover with a lid and simmer for 30 minutes.
  4. At this time, you can prepare vegetables: peel and chop onions and carrots, finely chop the garlic. It is worth adding apples, they will add spice to the dish.
  5. It is better to drain the fat from the duckling. Continue to extinguish the bird by flooding it with clean water. After boiling, add vegetables, apples. Salt, season.
  6. Stew the duck under the lid for 1.5-2 hours over low heat.

Serve hot. The best side dish is a light vegetable salad.

stuffed duck

You can start duck with different products. Citrus fruits will give it sourness, apples will give up their sweetness, rice will absorb excess fat. You can use dried fruits and mushrooms. They will also be a good addition to the duck.

Here is the "basic" recipe for stuffed duck in a duck tin:

  1. A duck marinated in the refrigerator for a day must be stuffed with peeled tangerines. The abdomen must be sewn up so that the filling does not fall out.
  2. The carcass is placed in a duck, filled with broth or water and sent to the oven.
  3. Cooking time will depend on the weight of the bird. For each kilogram it will take 40 minutes, plus 20-30 minutes to create a fried crust. When checking the carcass for readiness, the released juice should be transparent.

Instead of broth, you can fill the duck with beer. It will become very tasty, fragrant. The meat will be tender and soft.

Duck with apples

Another common option for duck stuffing is with apples. It is better to choose hard and sour varieties.

Here's how to cook duck with apples in a duck tin:

  1. Apples are cut into pieces, the core is removed along with the seeds. Pieces are laid out in a duckling in one layer.
  2. The duck carcass is rubbed with salt and herbs, stuffed with the remaining fruit and whole cloves of garlic. The abdomen can be sewn up or secured with toothpicks.
  3. The bird is placed on a pillow of apples, and a layer of fruit must also be placed on top.
  4. The duckling goes into the oven. It will take approximately 2-3 hours at 200gr.S. It is not necessary to cover the dish with a lid.
  5. You need to check the dish for readiness by piercing the carcass in several places. If the juice is clear, then the duck is ready.

You can use apple filling as a side dish. And the bottom layer of fruit is better not to eat, they absorb too much fat.

Duck stuffed with cranberries

Another recipe for an unusual, tasty and healthy dish:

  1. The carcass (1.5-2 kg) must be rubbed with salt and spices. Coat the outside with a mixture of mustard and honey. Leave in a cool place for 8 hours.
  2. Mix fresh cranberries (200 gr) with sugar (150 gr) using a blender.
  3. Rye crackers (100 gr) fry in a pan.
  4. The ingredients are mixed and stuffed into the belly of the bird.
  5. Then the carcass is placed in the duck.
  6. You need to fill the duck with water and cook in the oven with the lid open. Cooking time 2-2.5 hours at 250gr.S.
  7. If during this time the bird has not browned, then you can continue baking at a higher temperature.

Duck and apples are an almost classic combination that is sure to please! The bird is soaked in fruit juices, beautifully roasted, becoming incredibly fragrant and juicy. Here are the most delicious step by step recipes for duck with apples.

It's worth a try!

Duck with apples - general principles of cooking

If the bird will be baked as a whole, then you need to choose a young duck, weighing no more than 2.5 kg. Otherwise, it will be difficult to bring the bird to readiness and softness, but at the same time not to overdry, not to burn the skin. Rinse the carcass before use, cut off the rump, you can remove the extreme phalanges of the wings, since there is no meat on them, and they often burn. Additionally, the wings can be wrapped with foil and the same with the legs if the bird is cooked without foil. It is advisable to cook a large duck in pieces.

It is advisable to use sour varieties for baking apples. They can come as a whole recipe or cut into pieces, placed inside or placed next to the bird.

What else is duck cooked with:

Prunes, nuts;

Potato;

citruses;

Various other vegetables;

Rice, buckwheat and other cereals.

Often the bird is marinated before baking, this makes the meat tastier and more tender. Various sauces are used: mustard, mayonnaise, soy sauce, all kinds of spices and honey. If the duck lies for a long time, then it must be covered with something, you can put it in a bag or in a large bucket, container.

For baking, foil, sleeves or special bags are usually used; without coating, the bird is easy to dry out. On average, a carcass of about 2 kg in the oven will cook for 2-2.5 hours. Poultry can be stewed with apples in a slow cooker or in a cauldron on the stove, but these methods are used less frequently.

Whole duck with apples: step by step recipe

Classic step by step recipe for duck with whole apples. This is exactly the version of the dish that can be seen on the tables in old films or at holidays. To make everything tasty and beautiful, you need to strictly follow the technology. The marinade uses a mixture of sweet, spicy, salty and spicy ingredients.

Ingredients

5-7 green sour apples;

1 st. l. honey;

2 tbsp. l. mustard;

1 tsp spices for meat or poultry;

0.3 tsp dry basil;

2 tablespoons of oil;

4-5 cloves of garlic.

Cooking

1. Rinse, prepare the duck carcass in accordance with all the rules. As written just above. If suddenly there are stumps from feathers on the surface, then they must be removed, in the cooked dish it will at least look unpleasant and repulsive. It is convenient to use ordinary cosmetic tweezers. Just take out the pads one at a time.

2. We wipe the washed bird with napkins inside and out. If drops of water remain on the duck, then it will not marinate well.

3. We make an explosive mixture for the marinade. If the honey is candied or just thick, then you need to melt it. Often it is not advised to overheat, but in any case, the bird will be baked, so you don’t have to think about preserving vitamins. By the way, instead of honey, you can use a spoonful of brown sugar, the effect will be almost the same.

4. Add chopped or grated garlic cloves to honey, lay the mustard. We introduce spices and salt, we throw a little basil. You can take a mixture of Provence herbs. We rub everything well, then pour in two tablespoons of oil. Leave the third for greasing the mold before baking.

5. We rub the bird inside and out with the prepared fragrant mixture, leave it to marinate for an hour, but it can be longer, if necessary, keep it in the refrigerator for up to two days, the taste will only benefit from this.

6. Cut the apples into slices, remove the core, you do not need to grind the pieces.

7. We lay part of the apples in the duck belly. We pierce the hole with toothpicks or sew it up with a thread. We use a regular large sewing needle for this.

8. Lubricate the duck mold, it is advisable to choose the appropriate size so that there is not much free space left. You can use duckling.

9. We lay out the pieces of apples that remain on the bottom. We place a duck on top.

10. Cover with foil, send to a heated oven, the temperature for the duck is 190 degrees. Cooking 1.5-2 hours. Periodically, carefully open the foil, pour the carcass with fat from the bottom of the mold.

11. After 2 hours, you can remove the foil altogether, brown the carcass for 20-30 minutes until a beautiful crust.

12. Before serving, transfer the carcass to a dish, remove toothpicks or threads, depending on what was used. The lower apples, which were placed under the duck, are usually soaked in fat, you can not put them.

Duck with apples: step by step recipe in pieces (with prunes)

A variant of a stunningly juicy and tender bird that is cooked in pieces. The step-by-step recipe for duck with apples uses prunes, but you can also use dried apricots. It will perfectly fit into the dish, give its aroma and taste. You can use just chopped carcass or selective parts, for example, only legs.

Ingredients

1.5 kg duck;

3 apples;

130 g prunes;

70 g of oil;

2 tablespoons of nuts;

Cooking

1. Wash the pieces of duck and wipe thoroughly on all sides with napkins, it is important to dry the bird so that it is well browned. But if desired, before pre-frying, you can roll the pieces in ordinary wheat flour, they will quickly become covered with a crust. We don’t make small pieces, you can just cut the duck along the joints.

2. Heat any oil in a large frying pan, you can even take butter. We warm well so that the bird does not release juices.

3. We spread the duck in pieces, fry until golden brown, first on one side, then also on the second. If the whole duck does not fit at one time, then cook in two steps. You can lay out the prepared bird immediately in a baking dish.

4. Rinse prunes. If it is dry, then hold it a little in warm water, the same can be done with dried apricots, if it is used.

5. Wash the apples, cut into large pieces, remove the cores with seeds.

6. Chop the nuts, but you can cook without them. Pour over apples, mix, add prunes or dried apricots.

7. Now spices. The duck has not yet been salted, not peppered, but it is already fried. Therefore, spices need to be mixed with something liquid, you can use soy sauce as a base, take a little apple juice or just water. We dilute the salt and pepper, but just a little bit, you can add any seasonings at your discretion. Grate the fried pieces, return everything to shape.

8. Spread pieces of apples with prunes and nuts between the duck. If something remains, then just pour it on top.

9. We stretch a piece of ordinary aluminum foil onto the form.

10. We heat the oven to 180 degrees, you don’t need to do a higher temperature.

11. We put the form with duck and fruit, cook for about 1 hour and 15 minutes. You can leave it longer. During this time, the bird will be well extinguished, soaked with juices, it will turn out unusually tender and fragrant.

12. Serve the finished dish with fresh vegetables, supplement with side dishes of rice or buckwheat.

Duck with apples: a step by step recipe with potatoes

Another wonderful step-by-step recipe for duck with apples, in which the bird is cooked whole. Additionally, potatoes are used. In order not to cut it, choose the same size and even tubers. A very tasty dish is obtained with young potatoes.

Ingredients

small duck;

5 small apples;

100 g sour cream;

3 cloves of garlic;

1 st. l. mustard (optional);

8-10 potatoes;

Salt, pepper, other seasonings;

2 tbsp. l. oils.

Cooking

1. Peel the garlic cloves, chop and combine with sour cream, if desired, add mustard for spiciness or just pour pepper, season it all with salt, grind thoroughly.

2. Rinse the duck carcass, cut off all excess, dry and grate with sour cream. You can also use mayonnaise, it also soaks the bird perfectly. But the dish may turn out to be too fatty. Do not forget to rub the inside.

3. Leave the duck to marinate for at least an hour. Periodically, you can rub sour cream over the surface so that it penetrates better with spices.

4. On the apples that remain, make a few punctures. They are needed so that the fruit does not burst in unexpected places.

5. Cut two apples into slices, they are needed to fill the bird. We put it inside. In principle, you can not sew up the hole, but it is better to stab the skin with a pair of toothpicks.

6. Peel the potatoes, rub with salt and pepper, add the remaining apples to them and pour in the vegetable oil. Mix thoroughly.

7. Put the duck in a greased form, scatter apples and potatoes around. You can put all this in a baking sleeve. Or cover with a piece of foil.

8. Send to the oven, cook for exactly two hours. We set the temperature for the duck in the region of 190-200 degrees.

9. After two hours, you need to get the form. We remove the foil. At the bottom there will be fat and juice with spices, water the duck.

10. The bottom of the potato is well soaked, it needs to be turned over.

11. Now we increase the temperature in the oven to 210-220 degrees, send the duck with apples and potatoes back into the oven.

12. Cook for about half an hour, achieving a delicious crust on the bird. So that it does not dry out, you can periodically pour juices from the bottom of the mold.

The main fat of the duck is under thick skin, it is difficult for him to melt. Before baking, you can make shallow cuts on the surface of the carcass to speed up the process.

The liver, heart and other offal can be put back inside the duck carcass after washing and processing, let them cook with apples.

So that the duck does not stick to the bottom of the form and does not swim in fat, you can lay it on a layer of apples, onions or carrots, potatoes.

In many step-by-step recipes for duck with apples, spices are simply indicated. You can take mixtures for meat, chicken, minced meat, they are all great.

If the carcass needs to be covered with foil, then a piece of meat, lard is placed on the most protruding part, a cropped wing can be used. The coating will not touch the bird, will not stick, will not spoil the skin.

If you want to impress your guests with a spectacular presentation, definitely bake a duck. And if you just want to feed everyone hearty and enjoy the impeccable delicious tender duck meat, definitely choose stewing. The process of roasting this bird is very long, laborious and requires almost constant attention. A tasty result is difficult to guarantee, alas. Unlikely, duck stewed in pieces is faster and easier to prepare. The first recipe involves the use of apples, the second - prunes. Both variations are quite successful and reliable, choose!

Juicy duck stew with tender apples and savory spices

A simplified version of your favorite holiday dish. Baking a whole carcass with apples is a big risk for inexperienced cooks. And stewing the pieces is a pleasure. Simple and appetizing!

List of required ingredients:

* Spices will suit any that are combined with duck and you like.

How to deliciously stew young duck pieces with apple slices (step by step recipe):

Cut the duck carcass along the tendons into small pieces. Separate the meat from the bones and skin, if desired. So it will be more convenient to eat, but with the bones, the dish will turn out more juicy. Pluck out the rest of the feathers. Rinse. Be sure to remove moisture from the surface of the bird with paper towels - the water will prevent the marinade from absorbing. Put the prepared pieces in a deep bowl.

Prepare a fragrant marinating mixture. Crush the peeled garlic cloves into a pulp with a press. Pour in sunflower or olive oil. Add salt. Put in the seasoning. I had a 5 spice mix, it goes very well with both duck and apples. I made it myself: I mixed ground cinnamon, fennel seeds, star anise, cloves and Szechuan pepper in equal proportions. It turned out very fragrant, spicy, moderately spicy. If you are not used to eating these components, replace them with a more familiar Provencal seasoning. Please note that their composition may vary. You can also collect a "bouquet" for pickling yourself. Duck "to face": lemon, cumin, basil, coriander, thyme, rosemary, ginger, etc.

Stir so that the oil "makes friends" with the rest of the ingredients. Pour marinade over duck. Spread the mixture into pieces with your hands, massaging movements. Leave at room temperature for 30 minutes. If you plan to marinate longer, cover the bowl and refrigerate.

Fry the pickled bird in a well-heated pan until golden brown. Cook over moderate heat for 3-4 minutes on each side. Additional oil should not be used, as it is quite enough in the marinade, and the duck has a lot of subcutaneous fat, which will be rendered during the frying process.

Put the pieces of fried poultry in a brazier, cauldron, ducklings or slow cooker. You can also stew directly in the pan, if its volume allows. Remove the core from apples. Cut off the peel as desired. It will soften as it simmers, but will help the apple slices hold their shape. It is advisable to use apples of sour and sweet and sour varieties. Cut the fruit pulp into cubes or slices - as you like. Transfer to the duck. Stir. Pour in the salt. Pour in about 200 ml of pure water or meat broth. Stew the duck over low heat for 60-80 minutes (depending on the quality of the meat and the duck breed) until soft.

Serve hot. Be sure to put an apple garnish on a plate with the most tender duck. It turns out very tasty!

Braised duck with prunes and onions

Sour prunes and favorite seasonings are the perfect complement to hearty poultry meat. A great dish for any side dish.

Ingredients:

Recipe for braised duck with prunes:

If you have a whole carcass in front of you, cut it into pieces. I had a ready-made stewing kit. Wash and dry your bird. Check that there are no “stumps” left from feathers.

Heat sunflower oil in a heavy bottomed pan. Put butter. When it is melted and the mixture warms up well, lay out the first portion of the duck to fry. To achieve a crispy crust that will retain all the juice while stewing inside, fry 2-3 pieces at a time. It is not necessary to bring the meat to readiness, so frying will be quick - 3 minutes from each side over medium heat. Place the cooked duck in a stewing bowl.

Chop the onion into halves or quarters of rings. Spasser it on the fat left after frying the poultry. When it becomes transparent, transfer it to the duck.

Rinse prunes thoroughly in warm water from small debris.

Put prunes and peeled, but whole cloves of garlic in a container with a duck. Stir. Add 1-1.5 cups of drinking water. If you want the gravy to come out thick, fry 1 tbsp. l. wheat flour until light golden brown. Also send to the duck. Stew poultry for 1-1.2 hours. If the duck is young and not domestic, then cooking will take about 40 minutes. 10-15 minutes before the expected readiness, add the remaining spices and salt. Stir.

Serve with your favorite side dish - potatoes, rice, pasta, buckwheat, etc.