Christmas Duck in a Bag
Description
Duck is usually stuffed with grains, vegetables, and mushrooms, but this time I wanted to try a meat-and-fruit combination. Since duck meat is quite tough (compared to chicken), it needs to be cooked longer. To make the meat tender, I use a roasting bag and coat the duck with mayonnaise (or oil).
Instructions
- 1
Step 1
1. I wash the apples and peel them, then cut each apple in half and remove the cores. I cut each half into two more pieces. I spray the apples with lemon juice to prevent them from turning brown. I peel the ginger root and grate it finely.
- 2
Step 2
2. I carefully pluck the duck, then wash it under running water and dry it thoroughly. I place chopped apples, a cinnamon stick, and ginger inside.
- 3
Step 3
3. Tie the bird's wings with natural thread (not synthetic!), and sew up the lower part.
- 4
Step 4
4. Rub the duck skin with mayonnaise (sour cream can be used instead).
- 5
Step 5
5. Place the duck in a roasting bag, arrange several apples around the sides, and seal tightly.
- 6
Step 6
6. Bake in a preheated oven at 220-250 degrees Celsius for about 60 minutes, then reduce the temperature to 180 degrees and continue cooking for another 30-40 minutes. Remove the duck, cut open the roasting bag, and return it to the oven for another 15-20 minutes to get a golden crust.