What is the secret of a perfect roast duck: Volodymyr Yaroslavskyi tells us

Roast duck is a luxurious meat dish that is mostly prepared for family celebrations. It's served whole, stuffed with a variety of cereals or fruits. But this meat is easy to spoil because it is very delicate. That's why you need to know a few secrets.

The recipe for the perfect duck with apples and potatoes was shared by Ukrainian celebrity chef Volodymyr Yaroslavskyi on his Instagram page.

Ingredients:

• Dijon mustard - 75 g
• honey - 60 g
• salt, pepper
• small green apples - 5 pcs
• small potatoes - 5 pcs
• duck - 1.3 kg

Method of preparation:

1. For the marinade, mix honey, mustard, salt, and pepper (salt is best taken at the rate of 10-11 g per 1 kg of product).

2. Rinse the duck, dry it with a towel, rub it with the marinade, and put it overnight, or even for two nights.

3. Take the bird out of the cold place, and put it in the middle of the prepared foil: fold it in 2 layers and prepare a large piece so that it can completely cover the meat.

4. Peel the apples; you can also brush them with a little marinade. Put them in the duck. Those that don't fit are next to each other.

5. Cut the potatoes in half and place them under the duck on all sides.

6. Cut off the last phalanx from the wings. The legs can be tied with twine to make it beautiful.

7. You can add herbs – thyme and rosemary, and wrap it in foil in a "boat" so that the juice does not leak out.

8. Close the foil tightly (so that it cooks in its own juice) and put in a preheated oven at 180 degrees for 1 hour, and then reduce to 120 degrees and cook for 2 to 2.5 hours. Then open the foil, pour the resulting juice, raise the temperature to 200-220, and cook until golden brown.

A few nuances of cooking the dish

1. If the duck is larger, it will take longer to cook. For every 0.5 kg, an additional half-hour at 120 degrees. Increase the proportions of ingredients accordingly.

2. Other root vegetables can be used instead of potatoes.

3. For a better taste, add grain mustard, if desired.

4. If you need to cook a dish quickly, you don't have to use the whole duck, just the legs.

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