ReceptnaptárDuck with apples (utka s yablokami)
Duck with apples is a popular roast of the Russian and Ukrainian festive table. The apple freshens the fatty meat, and the honey-mustard glaze gives crisp, caramelised skin. A main worthy of bigger occasions.
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Method
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- Wash and dry the duck and prick the skin in several places.
- Rub inside and out with salt, pepper and marjoram.
- Quarter the apples and stuff about half into the duck cavity.
- Place the duck breast side down in a roasting tin, pour in the water and roast at 170 °C for 1 hr 15 min.
- Turn over, brush with the honey-mustard mixture and put the remaining apples around it.
- Roast at 180 °C for 45 more minutes, basting often, until crisp and golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Prick the skin so the fat runs out.
- Collect the duck fat; it is excellent for roasting.
- Basting while it cooks keeps it juicy.
Frequently asked questions
How long should it rest?
15 minutes after roasting, loosely covered with foil.
What is it served with?
Braised cabbage, potatoes.
Similar recipes
- Roast duck with apples · Polish
- Roast Duck · Hungarian
- Martinsente (St Martin’s Day roast duck with apples and chestnuts) · German
- Peking duck (simplified home version) · Chinese
- Roast duck · Hungarian
- Entenbrust mit Orangensoße (duck breast with orange sauce) · German
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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