Roasted duck with apples and celery
6 servings
120 minutes
Roast duck with apples and celery is a gourmet dish of French cuisine that combines the tenderness of duck meat, the sweetness of apples, and the spicy aroma of celery. Historically, it was often prepared in the autumn when apple harvests reached their juiciness. The filling of onions, celery, and breadcrumbs with apples gives the bird a rich flavor while spices enhance its natural softness. Roasted to a golden crust, the duck becomes a true centerpiece of the festive table. This dish pairs perfectly with a glass of red wine and a light side dish like roasted vegetables. It not only delights the taste buds but also creates an atmosphere of coziness and warmth, making any meal special.
1
Thoroughly rinse the duck and dry it. Rub salt, pepper, and spices inside and out.
- Duck: 1.8 kg
- Salt: to taste
- Ground black pepper: to taste
- Spices for poultry: 1 teaspoon
2
In a small skillet, melt butter over medium heat and sauté finely chopped onion and celery until soft. Transfer to a bowl.
- Butter: 0.5 tablespoon
- Onion: 60 g
- Celery stalk: 5 piece
3
Add 3 cups of peeled and finely chopped apples and breadcrumbs to the onion and celery. Mix and add a little water if necessary.
- Apple: 3 pieces
- Crushed breadcrumbs: 3 glasss
4
Preheat the oven to 180 degrees.
5
Stuff the bird with filling and sew the opening with thread. Brush with olive oil on top and place in a dish.
- Olive oil: 1 tablespoon
6
Fry for about 80 minutes until cooked.