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Duck with Apples and Oranges in the Oven
Instructions
I prepare the ingredients needed for cooking the duck with apples and oranges in the oven. I choose a chilled duck, not a frozen one.
I prepare the marinade. I add 1 tablespoon of honey to a separate bowl. The honey gives a glossy crust and a characteristic sweetish aroma.
I add 1 tablespoon of mustard. Mustard works as a natural meat tenderiser, helping to break down the proteins.
I pour in 1 tablespoon of lemon juice. The acidity of the lemon further softens the meat and adds freshness to the aroma.
I add 1 tablespoon of curry. Curry gives the dish its characteristic yellow colour and a warm, spicy aroma.
I add 1 teaspoon of dried garlic. Dried garlic will not burn during the long baking, unlike fresh garlic.
I add 1/2 teaspoon of pepper mix. A blend of several kinds of pepper gives a more complex bouquet of aroma than black pepper alone.
I add salt to taste. Salt added at the marinade stage penetrates the meat well and seasons it evenly.
I add nutmeg to taste. Freshly grated nutmeg gives a brighter aroma than the ready-ground kind from a packet.
I pour in 1 tablespoon of olive oil and mix everything together. The oil binds all the components into a smooth, thick marinade.
I rub the duck thoroughly inside and out with the prepared marinade by hand. I am especially thorough inside the carcass, so the meat is soaked through on all sides.
I cover it with cling film and put it in the refrigerator to marinate for 5-8 hours. The longer it sits, the better the meat is soaked. Ideally overnight, from evening to morning.
When the duck has marinated, I turn on the oven to heat up. I start stuffing the duck with apples and oranges (if you like, you can add 6-8 prunes for a spicy note). I pin the cut with toothpicks so the filling does not fall out. I transfer it to a baking tray and pour the remaining marinade over it.
I cover it with foil and put it in the oven for 80-90 minutes at 180 °C. The foil prevents it from drying out – a greenhouse effect is created inside, and the meat simmers in its own juices.
After 80-90 minutes, I take out the dish and remove the foil. I check it is done: I pierce the duck with a toothpick in several places – if clear liquid runs out without blood, the duck is ready. I brush the duck with the fat that has formed in the tray for a beautiful golden crust. I wrap the wings in foil (they are thinner and may burn) and put it back in the oven for another 10 minutes.
After 10 minutes I take out the duck – during this time the dish has browned nicely. I remove the foil from the wings and transfer the duck to a serving dish.
The duck with apples and oranges in the oven is ready. I transfer it to a serving dish and bring it to the table. I garnish it with fresh herbs or orange slices for presentation.
Tips
- 1
Marinate the duck for a MINIMUM of 5 hours, better 8 (overnight). A short marinade will not give enough tenderness and aroma.
- 2
Choose a SOUR apple – it balances the richness of the duck well. A sweet apple will make the dish cloying.
- 3
Cover the wings with foil during the final browning – they are thin and burn quickly. I use a similar principle in other poultry dishes.
- 4
Baste the duck with the rendered fat before the final browning – this gives a glossy brown crust.
Video
FAQ
Which duck should I choose for baking? +
A chilled young duck weighing 1.8-2.5 kg is ideal. Signs of good-quality poultry: firm meat, creamy or pale-yellow skin without dents or bruises, a pleasant fresh smell and a consistency that is not flabby. Frozen duck will do – defrost it in the refrigerator for 12-15 hours. An old large duck (3+ kg) takes a long time to cook and is less tender. As for breeds: Muscovy ducks are better – they have less fat and more meat than ordinary white ducks. A young Muscovy duck is the optimal choice.
What can replace the apples in the filling? +
Alternatives: quince (a refined, fragrant option), pears (tender, softer than apples), pineapple (a tropical note), prunes (for a winter version, as mentioned in the recipe) or a dried fruit mix (dried apricots + prunes + raisins). Oranges alone (without apples) also work – just use more oranges (3-4 pieces). The purpose of the filling is to give the meat moisture during baking and a characteristic fruity aroma from the inside. The main rule is that the fruit should be sour or sweet-and-sour to balance the richness of the duck.
How can I tell that the duck is done? +
The main test is to pierce the meat with a toothpick in the thickest part (the thigh). A cooked duck releases clear juice with no pink tint. If the juice is pink, finish it in the oven for another 15-20 minutes under foil. With a cooking thermometer: 74-77 °C in the thigh. The crust should be golden-brown all over the surface. The time for a 2 kg duck is on average 80-90 minutes under foil plus 10-15 minutes without it. Do not overcook it – a dry duck is worse than one that is slightly underdone.
How long does baked duck keep? +
In the refrigerator – 3-4 days in a closed container. Reheat it in the oven at 150 °C under foil for 10-15 minutes, adding 1-2 tablespoons of water or broth to the bottom of the tray, so the meat does not dry out. In the microwave the duck becomes rubbery. You can freeze it in portions for 1-2 months – before serving, defrost it in the refrigerator for 8-10 hours. Be sure to save the duck fat rendered during baking – potatoes fry wonderfully in it.
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