Duck stuffed with apples
A whole duck, stuffed with apples, roasted until a golden, crispy crust forms. The apples melt into the sauce, and the fat is rich and aromatic.
- Time
- 2 h 30 min
- Serving
- 1626 kcal
- Ingredients
- ≈ $6.08
- Protein
- 81 g
Ingredients
- 1 Whole duckpack 2 kg ≈ $22.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 500 g
- 2 Apples≈ $3.50 per kg 150 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Ground black pepper to taste
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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.
Preparation: wash the apples2, remove the core, and cut into wedges or large pieces so they fit inside the duck.
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.
Layout: wipe away excess fat from the cavity, leave some fat under the skin for a crispy crust; ensure the duck lies flat.
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.
Doneness check: after 2 hours, the skin should be golden and crispy, the meat tender when pierced, juices clear.
Rest: remove the duck from the oven and let it rest for 10–15 minutes to distribute the juices inside the meat.
Serving: carve the duck into portions and serve with the apples2 melted inside, and hot juices from the pan.
Tips
- Why it works
- Pat the duck dry to prevent steam from forming under the skin, which would soften the crispy crust during roasting. Wet skin traps heat and makes it rubbery.
- Substitutions
- Use pears instead of apples for a sweeter, softer filling; reduce salt to 1.5 if your duck is already brined or pre-salted.
- Common mistakes
- Overstuffing the duck with apples can cause it to burst or cook unevenly. Notice if the cavity bulges or the skin splits early.
- Storing and reheating
- Eat fresh or within 2 days; reheat slices in a 160 °C oven for 10 minutes. Freezing ruins the crispy skin.
- Serve with
- Pair with roasted potatoes and a simple green salad to balance the richness, or serve with dark bread to soak up the juices.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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