Duck with apples and tomatoes

Category: Meat dishes
Duck with apples and tomatoes

Ingredients

duck 1 carcass (1200 g)
apples sweet and sour 500 g (already peeled)
canned tomatoes without skin 1 can (400 g)
chinese seasoning 1 tbsp. the spoon
salt 2 tsp
sugar 1 tbsp. the spoon
ground cayenne pepper 0.5 tsp
regan

Cooking method

  • 1. Cooking duck.
  • Scald the duck and dry with a napkin. Rub inside and out with salt and five spices. Bake in a roaster covered in a preheated oven for approx. 40 minutes, then without lid approx. 20 minutes. Oven heating is maximum (I have a Darina gas oven).
  • Duck with apples and tomatoes Duck with apples and tomatoes
  • 2. Side dish preparation.
  • Cut the apples without peel and seeds into slices and fry in the fat that has come out of the duck (you will need about 5-6 spoons). Season with cayenne pepper, salt, add regan. Add tomatoes and sugar and simmer for approx. 10 min. until ready.
  • Duck with apples and tomatoes Duck with apples and tomatoes
  • Duck with apples and tomatoes
  • 3. Innings.
  • Cut the duck into pieces (breast, legs, wings and smaller slices). Serve with an apple-tomato garnish.
  • The most delicious is the legs!
  • Duck with apples and tomatoes Duck with apples and tomatoes
  • Duck with apples and tomatoes

The dish is designed for

4 servings

Time for preparing:

10 minutes preparation, 1 hour preparation

Cooking program:

baking, frying

Note

An old dish in a new way. A sort of Asian-Mediterranean-European fusion.

If you want to brown the duck, cook it uncovered for an additional 15 minutes beyond the time indicated.

Due to the sour spice "five spices", the fat content of the duck is not strongly felt. Apples are sweet and sour, tomatoes too, and this sourness neutralizes the fat content of the bird. This time I had tomatoes with garlic.

I usually do not cut off the fat before baking. Once upon a time I was given such advice. A duck swims in fat and then its back and wings do not burn. Only at the very end, when I start to fry the duck without a lid, I carefully drain the fat. The piece can be used for garnish, etc.

Then you can cook soup from the duck skeleton.

Bon Appetit.

Merri
Elena, an interesting idea with tomatoes!
Only the duck in the photo looks like a chicken.
mur_myau
Merri,
Hungarian. Smarter than ours. I always take this on NG. I was lucky, I found it on the headroom, although there were sanctions.
And the shooting angle end-to-end.
Here's another photo, 3/4. So you can see it's a duck?
Duck with apples and tomatoes
The chicken body is shorter and there is no such fat "tail".
Unfortunately, before I merged the fat, I had already deleted the photo. The duck was a quarter of the fat.
Next time I will also take pictures in the package.

There is also a photo of individual parts of the duck, including the wings (for a duck, they are longer and without tips, if you cooked a duck, you know). I didn’t post it, because I don’t know how to cut a bird perfectly, as in a magazine.

In general, I advise you to take Hungarian ducks and rabbits (unpatriotic, but I have not yet been able to find a good replacement).
Merri
Lenochka, I'm not offended! This is probably some kind of special type of ducks. I buy locals, they are completely different. And this one is round, like a chicken or a turkey.
mur_myau
Merri,
Come on, I also skidded around the corner.
Take Hungarian, if they suddenly start importing, you will not regret it. There is something to eat, and not as usual - legs, fat, bones.
Merri
Elena, Thank you!
Crochet
Quote: mur_myau
Scald duck

Lenochka, is this done exclusively for crisp?
Oktyabrinka
Elena, but it is not necessary to cook a whole duck like that, you can also cut it in half? collecting recipes, very recipe by ingredients
I liked the side dish,

we have domestic ducks, for the third year we have been buying some kind of cross (I forget to write it down, my friend) grows very quickly and are not very fat. and this year we are stitching ducks, geese and gobies in a row, there is a catastrophic lack of space in the freezers, so to save space, we divide the carcass in half.

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