Pic2: apple porcupine
Pic3: tin-foil hat
Pic4: all done
Pic5: liquid gold
Pic6: salad with diced duck
Pic7: Pekin duck with apples
Preheat oven to 450F
Wash the duck thoroughly,
Place the duck in a shallow oven dish.
Rub inside and outside of the duck with your favorite spice mix.
Peel, core and cut 3 apples in pieces.
Pour some balsamic vinegar on the pieces and stuff the body cavity of the duck with the apple pieces.
- pan-fry the apples in balsamic vinegar with honey to caramelize them before stuffing the duck.
Use toothpicks to close the skin over the openings.
Truss up the duck = tie the legs and wings against the body with twine.
Alternatively, use toothpicks.
Cover the duck with apple quarts by pinning them down with toothpicks until the duck looks like a pincushion. (Pic2)
- Wrap the duck with slices of bacon, either before or after you add the apples.
After will baste the apples with bacon fat.
Add a tinfoil hat.
Bake at 450 ºF for 15 minutes to quickly heat the baking dish and sear the skin.
Reduce heat to 250F.
Open the oven door for a minute or so to let some heat escape.
Bake for 2 ½ hrs.
Remove from the oven. Rest 10 minutes.
Carve and serve. (Pic1)
Despite the long cooking time, the breast will still be pinkish and juicy. The apples will be soft but should not liquefy into applesauce. (Pic1)
Plenty of leftovers for another meal.
I used some of them to make a salad with diced duck meat, apples from this recipe, balsamic vinegar, olive oil, crumbled 'queso fresco' and a bit of tartar sauce. (Pic6)
The other liquid gold = apple-flavored duck fat. (Pic5)
Duck fat is excellent for cooking or baking as an aromatic butter or oil substitute.
A Pekin duck can render as much as a pint of duck fat. Duck fat will solidify in the freezer. If you pour it in an ice tray, the cubes will make measured portions that can be stored well over a year.
The bottom layer is a concentrated stock that can be used as a base for soups or sauces. When refrigerated, the stock usually gels before the fat layer solidifies completely. That makes them easy to separate for long-term storage.
Pic8-10: roasted apple duck
Pic10: stuff the apples inside as well
Pic11: whole apple duck
Pic2: duck breast served
Pic13: frying the apples separately
Pic14-16: different presentations