Whole Roast Duck Stuffed with Sour Apples

What you need

• 1 whole duck, about 2.2 kg (5 lb)
• 6 sour apples, such as Antonovka or Granny Smith
• 1 onion, cut into wedges
• 3 cloves garlic, 2 sliced, 1 crushed
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tbsp sunflower oil
• 2 tbsp honey

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F).

2. 2

   Pull any loose fat from the cavity of the duck and trim the flap of skin at the neck. Pour a kettle of boiling water over the skin to tighten it, then pat the bird completely dry.

3. 3

   Prick the skin all over with a fork, keeping the tines shallow so they do not reach the meat. This lets the fat run out as it roasts.

4. 4

   Quarter and core the apples. Set 2 of them aside for later.

5. 5

   Toss the remaining apples with the onion, sliced garlic and a pinch each of the salt and pepper.

6. 6

   Pack the apple and onion mix into the cavity and close the opening with a skewer or a few stitches of kitchen string.

7. 7

   Stir the crushed garlic, oil and the rest of the salt and pepper together and rub it all over the outside of the duck.

8. 8

   Set the duck breast side up in a roasting tin, cover it loosely with foil and roast for 1 hour 30 min.

9. 9

   Remove the foil and spoon off most of the fat from the tin.

10. 10

    Scatter the reserved apples around the duck and roast uncovered for 30 min, basting with the juices once.

11. 11

    Brush the skin with the honey and roast until glossy and deep brown, 10-15 min more. The thickest part of the thigh should read 74 °C (165 °F).

12. 12

    Rest the duck for 15 min before carving. Serve with the apples from the cavity and the tin, spooning the juices over.

Imported from povarenok.by. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.