Duck with chicken, baked in the oven
15 servings
50 minutes
Roasted duck and chicken is a classic dish of Russian cuisine, infused with the aromas of fruits and spices. Historically, cooking poultry with apples and quince was used to create a harmonious flavor balance between the juiciness of the meat and the sweet-sour notes of the fruits. Duck adds richness to the dish, while chicken provides tenderness. Baking under foil keeps the meat juicy, while final uncovered roasting gives an appetizing golden crust. Perfect for festive gatherings – rich, hearty, and incredibly delicious. Served with fruits that have absorbed the bird's juices, becoming sweet and soft. Pairs wonderfully with a glass of dry red wine or fresh herbs.
1
Dry the duck and chicken, remove the spines.
- Duck: 2.5 kg
- Chicken: 2.5 kg
2
Cut into portions, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Cut apples and quince into wedges, removing the cores.
- Green apples: 3 pieces
- Quince: 3 pieces
4
Place pieces of duck and chicken on the baking sheet, alternating with slices of apple and quince.
- Duck: 2.5 kg
- Chicken: 2.5 kg
- Green apples: 3 pieces
- Quince: 3 pieces
5
Cover the baking tray with foil and place it in a preheated oven at 200 degrees for 35-45 minutes. Remove the foil and leave it in the oven for another 7-10 minutes.
6
Place the cooked bird on a plate with apples and quince.
- Duck: 2.5 kg
- Chicken: 2.5 kg
- Green apples: 3 pieces
- Quince: 3 pieces
