Duck with apples is a classic holiday dish. I marinated the duck in spices and natural vinegar, and while it cooked I basted it with a mixture of orange juice, soy sauce, and cognac to give the duck a wonderful aroma and a beautiful golden-brown crust. Duck meat is delicious, of course, and quite unique — it tastes very different from the chicken we're all used to, with something reminiscent of turkey and a hint of beef. The skin, however, is not quite as wonderful as chicken skin. My favorite part of the duck was the breast — it really is the best part, which is actually the opposite of chicken. The legs are also good, but honestly there isn't much else worth eating on a duck. So a two-kilogram duck like this will serve about 4 people — keep that in mind when planning your menu.
Ingredients:
- 1 duck (mine was 2.2 kg)
- 1 tbsp. vegetable oil
- 3 tbsp. apple or wine vinegar 6%
- oregano, thyme
- salt, pepper
- Apples:
- 5 firm apples
- oregano, thyme
- cinnamon, salt
- Also:
- 3 tbsp. orange juice
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. cognac
How to cook duck with apples
Thoroughly rinse the duck, and if necessary pluck any remaining feathers and remove pin feathers. Mine wasn't in the best shape in that regard — I had to remove quite a few pin feathers. The easiest way to do this is with tweezers, though it's not a quick task. Trim off the tail/parson's nose. If desired, also trim the neck, but leave the neck skin intact and tuck it under the duck.
Mix together the spices (I used 1/2 tsp each of oregano and thyme), salt (I used 1 tsp with a moderate mound), and freshly ground pepper. Rub the bird thoroughly inside and out. Combine the vegetable oil and natural vinegar, then rub that mixture into the duck thoroughly, inside and out. Place in the refrigerator to marinate overnight or for up to 24 hours (I marinated mine for a full day).
Cut the apples in half, cut out the core and any inedible parts, then cut each half in half again — you'll end up with apple quarters. Firm apples work best for this recipe.
Place the remaining apples in a bowl, add the spices (I added a pinch each of oregano, thyme, cinnamon, and salt), and toss to combine.
Tie the duck's legs together if desired for a more compact shape, then transfer it to a roasting pan and arrange the apples around it. Place in an oven preheated to 220°C (425°F) and roast for 15 minutes.
Combine the orange juice, vegetable oil, soy sauce, and cognac in a bowl. Open the oven and brush the duck with this mixture using a silicone pastry brush. Then reduce the temperature to 180°C (350°F) and continue roasting for approximately 70–90 minutes more. During the second half of roasting, every 15–20 minutes baste the duck with the drippings from the bottom of the pan and the remaining orange juice sauce. If you have a meat thermometer, the duck is done when the temperature at the joint between the leg and the body reaches 80°C (175°F), or when the juices run clear when you pierce that spot. Let the finished duck rest for 10 minutes.
Serve and enjoy. I especially want to highlight the apples that roasted around the duck — they are absolutely delicious. The ones stuffed inside the duck aren't quite as remarkable, but the ones in the pan, fully submerged in duck fat as they cook, develop an incredible flavor. They complement the duck beautifully, and surprisingly, they're not as greasy as you might expect. This roasted duck with apples will make a stunning centerpiece for any holiday table!
Comments