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Duck with apples and potatoes

Author
Cookinero 1 May 2025
2890
Duck with apples and potatoes

Duck with apples and potatoes is a festive dish. It will take quite a long time to cook, but in the end you will get a juicy, aromatic bird with a ready-made side dish - baked potatoes. You can bake the duck in a sleeve or in foil. In addition to apples and potatoes, the recipe also uses oranges - they give the dish a sour taste, walnuts - piquancy, and garlic - pungency. The bird will be soft if you choose a young duck - with a golden hue of skin and light plumage.

How to cook Duck with apples and potatoes

Step 1

Duck with apples and potatoes

Stuff the duck. Rub the duck carcass inside and out with crushed salt, pepper and paprika. Put nuts, oranges and diced apples inside.

Step 2

Duck with apples and potatoes

Bake the duck. Sew up the bird or secure it with toothpicks, wrap it in baking foil, and place it on a baking sheet. Bake for 50 minutes at 180 degrees.

Step 3

Combine the duck with the potatoes. After the specified time, remove the foil from the duck and add the potatoes to the pan. Bake for 30-40 minutes at 180 degrees.

Duck with apples and potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken or turkey as a substitute for duck. Adjust cooking times based on the size and type of bird.
You can replace oranges with lemons, dried fruits like apricots, or even cranberries for a different flavor profile.
For a vegetarian version, replace the duck with a large portobello mushroom or a stuffed squash, and use vegetable broth for added flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Yes, you can freeze the cooked duck and potatoes for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.
Skip the potatoes and serve the duck with roasted cauliflower or a fresh green salad for a low-carb option.
Pair this dish with steamed green beans, a crisp salad, or crusty bread to soak up the juices.
Yes, you can stuff and season the duck a day in advance. Keep it refrigerated and bake it when ready to serve.
The duck is done when the internal temperature reaches 165°F (74°C) and the juices run clear. Use a meat thermometer for accuracy.

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