Duck Stuffed With Apples Recipes
ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Debbie
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
- Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
- Preheat oven to 350 degrees F (175 degrees C).
- Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
- Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
DUCK STUFFED WITH APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter.
- Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan.
- Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.
GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS
Steps:
- Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
- Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.
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- The day before: Prepare the duck – remove the giblets and neck from the cavity, rinse the duck in cold water, trim excess fat from the tail. Thoroughly pat dry with paper towels, inside and outside. Rub with salt* and pepper, then with spices. You need to rub it inside, outside, then loosen the skin from the duck breast (without totally detaching it) and rub with the salt and herbs. Place the duck in a large dish in the fridge, uncovered, overnight, but better for one whole day.
- On the day of baking: Take the duck out of the fridge, leave on the counter for 30-60 minutes to warm up. In the meantime, set the oven to 450°F / 230°C / Gas Mark 8, no fan.
- Cut the lemon in half. Peel and core the apples, cut into quarters. Put inside the duck (as many as fits).
- Use toothpicks to close the cavity as much as possible, or sew it with a needle and kitchen twine, you can also tie the legs together with kitchen twine (this is optional). If your duck doesn’t have a neck, close this cavity too.
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