A whole duck baked with filling, this is a great holiday dish, which will become the center of attention on your desk. Cook delicious rye bread stuffing with apples, prunes and fragrant spices, and fill them with the cavity of the bird. This filling is not only serves as a side dish, which is baked simultaneously with the main course, which is very convenient, but also fills the duck with magnificent fruity and spicy flavors, at the same time soaking in delicious meat juices. And when the duck is ready, based on the sunken delicious gravy is prepared from it fat, which is also served to the table. Share with friends: 
Time: 4 hours. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 duck weighing 2.2 kg.
- 2 tbsp. l (30 gr.) Butter
- 1 onion, chopped
- 2 celery stalks chopped
- 0.5 tsp celery seed
- 1 tbsp. pitted prune cut in half
- 3 Golden Delicious apples, peeled and pitted, and sliced
- 8 fresh sage leaves
- 2 tbsp. dried rye bread, diced, without crusts
- Juice of half a lemon
- 0.5 tbsp. fat cream
- 2 tbsp. l flour
- 1 tbsp. fruit red wine such as Pinot Noir
- 2 tbsp. chicken broth
Recipes with similar ingredients: duck, duck fat, celery seeds, sage, red wine, cream, apples, prunes
Recipe preparation:
- The duck is known to be fat bird. To reduce fat and get crisp skin, start by trimming excess fat from the neck and carcass.
- Rinse the duck inside and out and dry thoroughly with paper towels. Rub the entire surface outside and in the cavity with salt and black pepper.
- Cook the filling. In a large frying pan over medium heat. melt the butter. Add onions, celery, seeds celery, prunes, apples and 4 leaves of sage; salt and pepper; fry for 10 minutes until soft. Add cubes bread and mix, evenly distributing all the ingredients. Put the filling in a large bowl and sprinkle it with lemon juice and fat cream; mix again, salt and pepper.
- Insert the mixture into the cavity of the duck. Tear off a piece of aluminum foil 30 cm long and put it on the grate installed in the roasting pan, so that the ends of the foil hang a little. Put the duck breast up on foil; tuck the tips of the wings under the carcass and fold the excess foil on that end of the duck where the filling is. The foil will protect the filling from burning and getting into fat.
- Preheat the oven to 190 ° C. Bake the duck for 2.5-3 hours, turning the roasting pan about every 20 minutes, another side. This is the best way to ensure even crispy crust. In the finished duck, the legs should easily move away from the carcass, and a thermometer inserted in the thigh should show the temperature 82 ° C.
- Take out the wire rack with the duck and put it on the cutting board, to give her a break before slicing. At the bottom of the fryer will remain a lot of fat. Drain all fat into a separate container and store for other use, leaving only a couple of eateries in the brazier spoons.
- Gravy.Put a roasting pan with a small amount duck fat on a 2-burner cooker over moderate heat. Sprinkle flour and mix to make a paste. Increase the fire to maximum and add wine. Cook, stirring and scraping pieces stuck to the bottom until the liquid evaporates a little. Add the chicken stock and the remaining 4 leaves of sage, salt and pepper to taste. Cook, stirring, for 1-2 minutes, until Gravy will not thicken a little.
