In Ukraine a lot of families cook and serve ducks during New Year and Christmas holidays with a great pleasure. Today we are going to modernize somehow the classic recipe for a duck with apples and add new components and ingredients.
A hint of sweetness goes well with poultry meat, and the apple stuffing and soy-honey glaze we will use today perfectly accentuate the rich taste of a duck and help its skin to caramelize and crisp up. The meat remains moist and tender inside, glorious brown outside, and very flavorful all over.
This mouth-watering, tempting treat is great for any time of year, but it best fits the Christmas time. The appetizing golden look and festive presentation make this dish a worthy option for a center spot on your table.
- 1/2 lemon
- 1 tbsp olive oil
- 1 heaped tsp salt
- 2 tbsp soy sauce
- 2 kg (70 oz) duck
- 1/2 tsp cinnamon
- 3 medium apples
- 1 heaped tsp honey
- 1/2 tsp ginger powder
Combine ginger powder and cinnamon in a bowl. Then add salt, honey, and soy sauce. Squeeze the juice from a lemon. At the end stir in olive oil (it will help to dissolve spices). The combination of these ingredients enables the meat to fully marinate and become succulent and flavorful.
Wash the duck under running water and remove any missed feathers. Then remove giblets from duck cavity and cut off excess fat. Prick the skin all over with a sharp knife, making sure not to penetrate the meat.
Dry the duck with kitchen paper. Grease the poultry with the prepared mixture both inside and outside. Leave the duck for 1 hour to let it marinate. Then grease the poultry with the remaining marinade one more time and leave the meat for 2 hours.
Wash apples and cut them into wedges. Stuff the duck with the fruits. Tie the ends with a string or secure with toothpicks. Put the duck in a cooking bag and arrange it in a roasting dish.
Bake the poultry at 160°C (320°F) for one hour with a chest downward. Then reduce the temperature to 120°С (248°F), turn the duck over and cook it for about one hour more. Bake until the skin is crisp and duck is cooked through. Check the duck by making a cut with a knife – if you see a clear juice, then the duck is ready.
Let our Christmas duck rest for 20 minutes before carving and serving.
Have you liked the recipe for a Christmas roast duck?
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