Duck in honey sauce
Description
The dish is prepared without unnecessary complications. In my opinion, this duck can easily be served at a festive table. Hardly anyone will be able to resist the juicy, aromatic poultry meat :) Recipe: Serve the finished dish immediately.
Instructions
- 1
Step 1
My duck is small, even though it's a home-raised one. It weighs slightly less than 2 kg.
- 2
Step 2
I took green "Tkemali" sauce, it's more sour.
- 3
Step 3
I put two tablespoons of honey into the cup. I used buckwheat honey for its aroma.
- 4
Step 4
Mix the "Tkemali" sauce with honey in equal proportions.
- 5
Step 5
Since a home-raised duck is quite fatty, I pierce it with a narrow knife in the thickest areas. This allows the marinade to penetrate inside the duck and, later on, helps render out as much fat as possible. I rub the marinade all over the duck, both outside and thoroughly inside. I intentionally avoid using additional spices, as the "Tkemali" sauce is already quite aromatic, and I don't want to overpower the duck's natural flavor. I let the duck marinate for a while (about 20 minutes).
- 6
Step 6
While the duck is marinating, let's prepare the apples. I used green Uzbek apples, but "Antonovka" would work just as well.
- 7
Step 7
I cut the apples into quarters, remove the seeds, but leave the skin on. It will help the apple slices retain their relative integrity.
- 8
Step 8
Then I simply slice them like this. At this stage, I use salt—first, to draw out more juice from the apples, and second, to season the duck from the inside.
- 9
Step 9
I stuff the duck with apples, carefully pushing them deep inside. I want to emphasize that you shouldn't pack the duck too tightly. Otherwise, the apples might not cook through and won't fully release their aroma. Four apples were enough for me.
- 10
Step 10
Next, secure the duck's belly so that no large openings remain, ensuring the apple aroma fully infuses the duck from the inside. You can use either toothpicks or thick thread for this purpose. Thin thread might tear the edges during roasting.
- 11
Step 11
I place the duck in a roasting bag and make 4-5 punctures with a toothpick. I preheat the oven and place the baking tray in the center, then reduce the temperature to 180 degrees. My oven has a convection setting.
- 12
Step 12
After half an hour, when the fat has rendered slightly, I take out the baking tray, carefully turn the duck a couple of times from side to side so that the fat and juices distribute evenly over the duck's back, and put it back in. I reduce the temperature to 150 degrees and leave it to bake for another 45 minutes.
- 13
Step 13
After 45 minutes, I repeat the procedure by turning the duck. This way, I make sure the duck's back doesn't burn to the roasting bag. Then I leave it for another 45 minutes.
- 14
Step 14
After 45 minutes, take out the duck, carefully cut open the pouch so as not to spill the accumulated juice, and generously baste the duck with this juice. Then return the duck to the oven in this form until a darker, crispier crust forms (for about 5–10 minutes).
- 15
Step 15
So, our duck is ready! And since duck is quite a hearty dish, I recommend serving vegetables and pickles as a side. A salad of crunchy sauerkraut goes wonderfully, as well as marinated or salted mushrooms.
- 16
Step 16
I made a salad with fresh tomatoes, cucumbers, green onions, and garlic. With rustic sunflower oil, smelling so wonderfully of sunflower seeds, it's simply divine!
- 17
Step 17
Can be served.