1 fresh or frozen duck weighing 1.5-2.5 kg
1 tbsp marjoram
3-4 tbsp cranberries or blueberries (optional)
2 tbsp olive oil
1 tbsp lemon juice
oil or lard to grease the form
Duck (from frozen – defrost in the refrigerator for 8-12 hours) clean of excess fat and massage breast with fingertips – the fat located in the muscles will crash.
Drizzle the interior of the duck with lemon juice. From the inside and outside the rub with salt, pepper and half the marjoram. Wrap in foil and put in the fridge for 2-3 hours.
Peel and slice 2-3 apples into quarters. Mix with the rest of marjoram, fill the duck, and sew up on both sides. Insert duck into greased roasting pan, sprinkle with water, put in the oven preheated to 170-190°C, 338F-374F.
Sewing one side of the duck.
Fill with apples…
…and sew back end.
Put it to the oven.
Sprinkle the sauce every 5-10 minutes.
After 30 minutes cut the skin on the breast and pour the sauce over again.
After 45 minutes turn the duck to be baked on the other side.
After 80 minutes cut the skin between the thighs and the body (to put out the fat). If the duck skin is browned nicely, cover it with kitchen foil and bake another 20 minutes – duck is ready when the juice from the puncture is clear.
Hollow out of the remaining cores of apples, fill the interior with cranberries. Place the fruit on a baking tray for 40 minutes before baking. Bake the duck for 15 minutes in the oven, then cut into portions and pour sauce.
Dish and photos made by Martushka’s husband :)