A juicy New Year's duck in a special marinade that is eaten whole Bashny.Net

How to cook a duck with apples so that everyone likes it? This is not the easiest thing, because most often the dish turns out to be too fatty or too dry. Apples can fall apart, and the meat itself often remains raw inside. Today we will learn how to cook the dish correctly, avoiding the most common mistakes.

Of course, you should start with the choice of meat for the dish. Duck should not be too fat, but do not choose too dry. When choosing meat in the market, try to pay attention to the color of the skin, which should be uniform. It is also worth carefully considering the color of the fat. The color indicates that the bird was old. If possible, check how well the meat separates from the bone. When this happens too easily, there is a high probability that the duck was stored incorrectly and it is definitely not worth buying.



The ingredients

• 2kg duck
• 3 big apples
• 1 lemon
• 300g sour cream
• salt
• pepper

Preparation

1. One of the main secrets of cooking a duck is a high-quality brine. The meat should stay at least one night. 8 hours will be enough. This process can be replaced by rapid surface roasting. Then the cooking time in the oven can be slightly reduced. 36193676
   
   
   
   
2. In the morning, the duck can be removed from the container with brine. After that, it must be dried with paper towels. But now you can rub the surface with salt and pepper. Before doing this, it is advisable to remove the tail. After all, it can subsequently give the dish an unpleasant smell. You can just rub the duck with spices, or you can make a sauce of sour cream, salt, pepper and coriander with basil. These are the best seasonings for duck, although many still like garlic.
   
   
   
   
3. Cut the apples and start the duck. It's best for duck meat. classic. In order for the meat to turn out soft and there are no moist areas inside, it is better to use a sleeve when baking. However, you can also choose the option of cooking in a duckling, if you have one. In this case, the carcass must be sewn and sent to the container with a seam down.
   
   
   
   
4. Apples that remain can be placed next to a duck in a sleeve or duckling. Do not forget to cut the lemon slices and place inside the duck. Lemon perfectly removes unpleasant smells. Many people do not like the smell of duck meat, but with lemon it will definitely appeal to everyone.
   
   
   
   
5. Two hours of baking is enough for a two-pound duck. The first hour you need to set the temperature of 180 degrees. But towards the end, you can safely lower the temperature to 130. Remember that when cooking in a duckling in the last half hour, it is advisable to increase the temperature to 220 degrees and turn the bird over so that a crispy crust is formed on all sides.
   
   
   
   

The recipe seems very voluminous, but the preparation is not so difficult. Duck meat is an excellent source of vitamin A and protein. Anyone who wants to keep a slim figure is advised to buy not poultry, but wild. It does not differ in taste, but is less fat.