Duck with apples and potatoes
8 servings
120 minutes
Goose or duck? We have appointed duck with apples and potatoes as the head of the Christmas table. Unlike goose, duck is juicier and fatter, and for this we respect this bird very much. Another recipe and video master class from a great friend of our editorial staff, Orthodox chef Oleg Olkhov.
1
Trim excess fat from the duck, melt it, pour it into a jar, and use it for other dishes. Season the duck inside and out with salt and pepper.
- Duck: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Chop the garlic, rub it on the duck inside and out, and coat the duck's skin with honey.
- Garlic: 3 cloves
- Duck: 1 piece
- Honey: 50 g
3
Remove the core from 2-3 small apples, insert cloves into them, and place inside the duck. Put the duck in a roasting bag and send it to an oven preheated to 200 degrees for one and a half hours.
- Sour apples: 6 pieces
- Cloves: to taste
- Duck: 1 piece
4
40–60 minutes before the duck is ready, place unpeeled potatoes, cross-cut, and the remaining apples in the baking tray.
- Potato: 1 kg
- Sour apples: 6 pieces
