Duck baked with apples and prunes in beer
Description
Baking duck is not so difficult, and this recipe will help you make sure of that. I highly recommend treating your loved ones to duck roasted with apples and prunes in beer. Thanks to the beer, the meat turns out exceptionally tender, without any specific smell or taste. The apples and prunes, baked together with the duck, can be used as a fruity sauce for the poultry; this serving option would be the most successful.
Instructions
- 1
Step 1
1. Thoroughly wash the Peking duck carcass and dry it inside and out with paper towels. Cut off the wing tips, the skin around the neck, the area above the tail, and remove the fat from the abdominal cavity.
- 2
Step 2
2. Prick the skin of the poultry breast with a toothpick. Grind black pepper, dried thyme, and salt in a mortar and rub the mixture inside and outside the duck. Cover the duck with plastic wrap and refrigerate for 12 hours.
- 3
Step 3
3. Cut the apples into small slices, mix them with pitted prunes and honey. Stuff the duck with the fruit mixture and secure the skin on the belly.
- 4
Step 4
4. Place the remaining apples on the bottom of a heatproof baking dish. Put the duck on top of the apples, breast side down, add a few prunes, and pour beer over it.
- 5
Step 5
5. Cover the duck with a lid and bake in a preheated oven at 200 degrees for 90 minutes. Then transfer the duck to a separate baking dish and return it to the oven for 15 minutes to brown.
- 6
Step 6
6. Collect the fat remaining in the pan. Season the apples and prunes with pepper and blend them into a puree using a blender, adding a little of the liquid from under the duck. Serve the duck with the sauce.