Holstein duck
Duck with a crispy, appetizing crust and tender and juicy meat. The apple stuffing is juicy and flavorful. A delicious and interesting dish. Recipe from the series of books "Good Kitchen".
Composition:
- duck (liver and giblets to keep) - 1 piece .
- salt and pepper
- marjoram
- sour cream (for gravy)
stuffing:
- Duck liver and giblets
- apples - 0.5 kg
- medium-sized onion - 1 piece
- raw ham - 200 gr.
- eggs - 2 pcs.
- breadcrumbs - 2 tbsp.
Cooking:
Rub the duck inside and outside with salt, pepper and marjoram.
For the stuffing, cut up the ham, liver and giblets of the duck, add peeled and finely chopped apples and chopped onions.
Mix meat, giblets, apples, onions, breadcrumbs and eggs.
Stuff the duck with the mixture.
Sew up the duck or staple with toothpicks.
Put the bird breast-side down in a baking tray moistened with water, pour a little water and bake the duck in a preheated oven at 180 degrees Celsius for 15 minutes.
Turn the bird over after 15 minutes.
Water the duck with the liquid from the baking tray every 10-15 minutes. If the gravy in the tray starts to darken, add more water.
After 60-70 minutes, pour salted water over the duck (dissolve 2 tsp of salt in 3-4 tbsp of water) to create a crispy crust. Bake the duck until ready (10-20 minutes more). Check the readiness by piercing - if liquid without blood comes out from the puncture point, the bird is ready. Take the bird out and serve.
If desired, you can make gravy for the duck. To do this, remove a layer of fat from the liquid, pour a little water into the tray to dissolve the clots formed in it, evaporate the gravy, add sour cream and season with salt, pepper and marjoram to taste.
Bon appetit!
