Duck stuffed with apples

1. 1 Whole duckpack 2 kg ≈ $22.00 500 g
2. 2 Apples≈ $3.50 per kg 150 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Ground black pepper to taste
5. 5 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the duck inside and out with cold water, pat dry with paper towels; rub with salt, pepper and garlic³, and let stand for one hour.

2. Preparation: wash the apples², remove the core, and cut into wedges or large pieces so they fit inside the duck.

3. Filling: fill the duck with apples², sew or skewer the opening, place the duck breast-side up on a baking sheet or roasting pan of suitable size.

4. Layout: wipe away excess fat from the cavity, leave some fat under the skin for a crispy crust; ensure the duck lies flat.

5. Roasting: preheat the oven to 180 °C; roast the duck for 2 hours, basting with fat every 30 minutes until a golden crust and aroma form.

6. Doneness check: after 2 hours, the skin should be golden and crispy, the meat tender when pierced, juices clear.

7. Rest: remove the duck from the oven and let it rest for 10–15 minutes to distribute the juices inside the meat.

8. Serving: carve the duck into portions and serve with the apples² melted inside, and hot juices from the pan.

In short

• In the planner this dish is cooked for two days: reheat on day two.