Duck with apples and raisins
4 servings
75 minutes
Duck with apples and raisins is an exquisite dish that combines the tenderness of the bird, the sweetness of raisins, and the fresh tartness of Antonovka apples. This recipe comes from the depths of Mexican cuisine, where playing with flavor contrasts and using fruits in meat dishes is popular. The aroma of garlic and sea salt gives the duck expressiveness, while the heavy skin structure makes the meat especially juicy. Baked in the oven for an hour, the duck acquires a caramelized hue, while the apples and raisins turn into a soft, sweet filling. This dish is perfect for festive dinners, creating an atmosphere of coziness and celebration. It is served hot with a glass of red wine or light sides like roasted potatoes or grilled vegetables.
1
Place the skin in a clean duck pan, with the fat side down, lining the bottom in a single layer.
- Duck skin: 80 g
2
Place finely or medium chopped poultry meat on the skin. Sprinkle with garlic and salt. Sprinkle with raisins. Arrange sliced apples on top. Cover with a lid.
- Duck: 500 g
- Finely chopped garlic: 5 g
- Sea salt: 1 g
- Seedless raisins: 100 g
- Antonov apples: 1 kg
3
Place in a preheated oven for 1 hour. Let cool slightly and serve.
- Duck skin: 80 g