Many housewives mistakenly believe that duck is difficult to prepare, and dishes made from it turn out dry and tough. However, if you know the right marinating and cooking methods, you can achieve amazing results: the duck will be tender, juicy and rich in flavor.

The first step is to thoroughly wash the carcass, trim the wings and place it in a suitable container.

Then add all the necessary spices, salt, garlic, cut into slices, and fill it all with two liters of water.

We weigh down the carcass and put it in a cool place for two days to salt it out. Thanks to this process, the duck meat will become unusually soft and juicy.

After this, carefully dry the meat with paper towels.

Mix chopped garlic (1/2 head), various peppers and other spices to taste.

We make punctures in the skin of the duck with a knife and carefully rub in the prepared marinade so that it penetrates all layers of the meat. Rub the excess marinade into the carcass.

Cut the apples into slices and place them inside the duck carcass.

We sew the skin on the stomach with a needle and thread or secure it with toothpicks.

Bake the duck for two hours at 180 degrees, periodically basting with the secreted juice.

As soon as the duck acquires a golden hue, remove it from the oven.

You can serve the dish on a large platter, garnished with fresh slices of apples, lemon or tangerine. For the sauce, you can use tangerine juice with honey and pour it over the finished duck.