Duck (goose) with apples

Oh, what a beautiful chicken. such a dish will decorate any festive table

Ingredients

• duck or goose 1 carcass (weighing 2 kg)
• garlic 1-2 cloves
• paprika
• salt
• freshly ground pepper
• For filling
• apple 1 pc
• dried apricots 50 g
• prunes 50 g
• orange 1 pc
• nuts (almonds, cashews or walnuts) 30-50 g
• To decorate
• apples
• Orange
• greens

Directions

1. Rinse the duck or goose well and pat dry with paper towels.
2. Salt and pepper inside and outside, rub with chopped garlic, freshly ground pepper and paprika.
3. For filling.
4. Wash the apple, peel and cut into small pieces.
5. Peel the orange and cut into small pieces.
6. Rinse and dry prunes and dried apricots.
7. Mix the chopped apple with prunes, dried apricots, oranges and nuts.
8. Advice. Optionally, the duck can only be stuffed with apples - peel and cut the apples into slices.
9. Stuff the poultry with fruit.
10. Chip off the hole with toothpicks or sew up with thread.
11. Grease the duck with vegetable oil (so that the skin is not boiled) and place on a baking sheet covered with foil or in a deep baking dish (you can also cook in a roaster) on the back.
12. Place whole or halved apples next to the duck.
13. Close the baking sheet tightly with foil and place in an oven preheated to 180 ° C for 2-3 hours (cooking time depends on the weight of the bird - the more weight, the longer the cooking time).
14. Sprinkle excess fat on the duck every 30 minutes.
15. 15-20 minutes before being ready, remove the foil, pour out the accumulated fat, pour the orange juice on the duck and brown in the oven without covering it with foil or a lid.
16. Serve the duck on a large platter and garnish with baked apples and orange slices.