Step 1: Prepare the duck carcass.
Before cooking, the duck carcass should be defrosted, for this, put it in a pot of cold water or transfer it from the freezer to the refrigerator.Lay the defrosted duck on a board and, using kitchen scissors or a sharp knife, cut off lines of fat from the neck and from the tail area. Separate the legs and wings by cutting them where the joints are. Make an incision along the breast, and then, tilting the knife and prying the meat, cut the skin from the ribs. Grasp the keel bone with one hand and pull it towards you, tearing out the bone along with the ridge and ribs, hold the carcass with the other. We won't need this part of the duck.
Since the skin of a duck is thick and oily, it is best to make a few incisions on the breast.
Rub the chicken pieces with a mixture of salt and pepper in the proportions and quantities that you prefer. Leave to soak in seasonings 30 minutes.
Step 2: Prepare apples.
Rinse the apples and, using a special fruit and vegetable peeler, remove the peel. Chop the fruit the way you like. Step 3: Bake duck with apples.
Line a baking sheet with foil and place the apples in it. Place pieces of duck on top of fruit. Wrap tightly in foil and place in preheated 220 degrees oven on 60 minutes. Then, after this time, unfold the foil, carefully, protect your hands and face from hot steam. Put the duck with apples, no longer covered with anything, back into the oven for 10-15 minutes. The pieces should be covered with a delicious golden crust.
Step 4: Serve the baked duck pieces.
Serve hot duck pieces with a side dish of rice or baked vegetables, add greens and any sauce that suits your taste. Bon appetit!
The excess fat that you cut off from the duck carcass can be used for frying vegetables and eggs, for example.
For a crust, you can also grease the duck with a little honey, the field of how you open the foil.
