Roasted Duck and Apples

It is traditional in Russia to serve duck with apples during holidays or special occasions. In Poland it is also a popular festive winter meal. This recipe is a simple version of the classic dish. It uses only minimal ingredients to make a feast. Flour, garlic, salt and butter are mixed together and rubbed all over the duck to give it flavor, make it crisp, and allow it to develop a gorgeous golden color. It is cooked in the oven together with hard, juicy and tart apples, and deglazed with red wine. Roasted duck tastes and smells like Christmas in Russia.

To make this dish, choose hard green apples with a light sour taste. Russians typically use local Antonov apples for baking but the tart and tangy Granny Smith apples, will do just as fine. Apples that are too sweet tend to become too mushy when baked in the oven for an hour or so. Use apples that are hard enough to stand up to heat for long periods and still retain a slight crunch. It should also caramelize beautifully and develop a deep sweetness. Its acid and juice will help make the duck meat fragrant and tender. There are plenty of videos for cooking recipes with a touch of a button.

The natural intense and rich in flavor of duck meat is a rare treat not as common as chicken or beef. Although it has considerably darker meat than chicken or turkey, it is still considered a “white” meat. Acidic fruits such as apples balance the distinct exotic taste of duck. It creates a pleasantly unusual experience in the palate.

Ingredients

1 (4 lb.) duck
1 tablespoon flour
1 garlic clove (minced)
1 teaspoon salt
2 tablespoons butter (melted)
1 lb. apples (cored and cut in half)
¼ cup dry red wine

1. Preheat the oven to 400 degrees F.

2. In a small bowl, blend the flour, garlic, salt and butter. Then rub this mixture all over the duck.

3. Carefully place the duck on a wire rack in a roasting pan. Arrange the apples all around the duck, flat side down. Place in the preheated oven.

4. Reduce the heat to 350 degrees F. after 15 minutes, Roast for another 1 ½ hours, or until a meat thermometer inserted into the breast reads 165 degrees F.

5. During the last 5 minutes of roasting, add the wine to roasting pan.