Stuffed Oriental Duck


  • Whole duck carcass - 1 pc;
  • Oranges - 3 pieces;
  • Dried apricots - 120 g;
  • Red apple - 3 pcs;
  • Prunes - 120 g;
  • Onion bulb - 1 medium head;
  • Garlic - 5 cloves;
  • Olive oil - 60 ml;
  • Dill - ½ bunch;
  • Lemon - 1 pc;
  • Spices for poultry;
  • Red ground pepper and salt.


  1. Peel all the garlic and onions, wash everything. Onion and half of garlic in advance crumble into small cubes.
  2. Under running water, thoroughly wash the duck carcass, rub with pre-chopped garlic residues.
  3. A couple of hours before cooking, it is necessary to soak prunes and plums in warm water, and only after the specified time has eaten the dried fruits with a knife.
  4. Thoroughly wash the apples, peel a couple, divide into two parts and cut the core, and crumble the flesh into a large cube and pour over lemon juice so that the apples do not darken.
  5. Two oranges, like apples, peel, divide into 4 parts, and then cut into cubes.
  6. In a bowl, combine all the prunes, dried apricots, chopped onions, pieces of apple, orange and garlic, mix everything, add salt, red ground pepper.
  7. Squeeze the juice from the second half of the lemon, grease the duck with it, rub it with salt, red pepper and spices for the bird.
  8. Fill the bird with a fruit mixture, then send it to a sheet pre-oiled with vegetable oil. Cook in the oven at a temperature of 220 degrees for about 50-60 minutes.
  9. Thoroughly wash the dill. Orange, without peeling, divided into slices, and figurally cut apples.
  10. Before serving, put the bird on the form, next to report oranges, apples, sprigs of dried dill.

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