Baked Duck with Apples is a delicious and elegant dish that's perfect for special occasions. The duck is roasted until crispy and tender, and the apples add a sweet and savory flavor that complements the rich meat. Here’s a step-by-step recipe to make this flavorful dish:
Ingredients:
- 1 whole duck (about 5-6 lbs)
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 4-5 apples (peeled, cored, and sliced)
- 1 cup chicken broth
- 1/2 cup white wine (optional)
- 2 tablespoons honey or maple syrup (optional, for extra sweetness)
- Fresh rosemary or thyme (for garnish, optional)
Instructions:
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Prepare the Duck:
- Preheat your oven to 350°F (175°C).
- Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat from the cavity and trim any excess skin.
- Season the duck generously with salt and pepper, both inside the cavity and on the skin.
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Season and Brown:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the duck on all sides until browned, about 5 minutes per side. This step helps render out some of the fat and enhances the flavor.
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Prepare the Roasting Pan:
- Transfer the duck to a roasting pan or a large baking dish. Arrange the chopped onion and minced garlic around the duck.
- Place the apple slices around and inside the cavity of the duck.
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Roast the Duck:
- Pour the chicken broth and white wine (if using) into the roasting pan. Drizzle honey or maple syrup over the duck if you want a touch of sweetness.
- Cover the roasting pan loosely with aluminum foil.
- Roast the duck in the preheated oven for about 2 to 2.5 hours, or until the duck is tender and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
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Crisp the Skin:
- Remove the foil during the last 30 minutes of cooking to allow the skin to become crispy and golden brown. Baste the duck occasionally with the pan juices to keep it moist.
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Rest and Serve:
- Remove the duck from the oven and let it rest for about 15-20 minutes before carving. This helps the juices redistribute and makes for a juicier duck.
- Serve the duck sliced with the roasted apples and onions on the side. Garnish with fresh rosemary or thyme if desired.
Tips:
- Duck Fat: The duck will release a lot of fat during roasting. You can save this fat for cooking other dishes—it’s excellent for roasting vegetables or making crispy potatoes.
- Apples: Choose a variety of apples that hold their shape during cooking, like Honeycrisp or Granny Smith.
- Gravy: If you’d like to make a gravy, strain the pan juices, skim off excess fat, and reduce the liquid over medium heat until thickened.
Baked Duck with Apples is a flavorful and festive dish that pairs beautifully with roasted vegetables, wild rice, or a simple green salad. Enjoy this delicious meal with family and friends!
