Duck with Antonovka
6 servings
150 minutes
Duck with Antonovka is an exquisite dish of Russian cuisine, embodying the harmony of sweet and spicy notes. This recipe originates from the traditions of ancient Russian feasts, where the fruity tartness of apples highlighted the rich flavor of roasted meat. The duck, infused with honey-wine sauce, acquires a velvety texture and subtle aroma. Antonovka apples, known for their rich tartness, add freshness and sophistication to the dish. Long roasting makes the meat incredibly juicy, while potatoes roasted in duck fat become tender and flavorful. Duck with Antonovka is a true gastronomic delight that is perfect for festive gatherings, accompanied by cranberry sauce that emphasizes the complexity of flavor notes.
1
Pour the wine into a saucepan, add honey, and simmer on low heat until the liquid volume is reduced by half. Then add butter, season with salt and pepper to taste, and remove from heat.
- Red dry wine: 1 glass
- Honey: 3 teaspoons
- Ground black pepper: to taste
- Salt: to taste
2
Cut the apples into quarters, remove the core, pour in some wine sauce, and mix.
- Antonov apples: 3 pieces
- Red dry wine: 1 glass
3
Wash the duck, dry it, rub with salt and pepper. Place the stuffing inside. Secure the cut with wooden skewers. Brush the duck on all sides with the remaining wine sauce.
- Duck: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Red dry wine: 1 glass
4
Place the duck on a baking tray (we also laid down foil) breast side up, add 50 ml of water, and put it in the preheated oven. Bake first at 200 degrees, then at 170 degrees, and before the end, at 220 degrees for a crust. Bake for about two hours. About forty minutes before finishing, add potatoes to the tray with the duck.
- Duck: 1 piece
- Potato: 6 pieces