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This method keeps the golden crust, reduces the fat, and makes the meat tender and fragrant. Herbs around the bird release their aroma, apples with cinnamon infuse it from the inside, and mustard helps seal a crisp, golden skin. It’s simple and delicious — perfect with duck, goose, turkey, or a good free-range chicken.
- 1 plump duck or chicken
- 2 apples
- 1 cinnamon stick
- a few sprigs of rosemary
- sea salt and freshly ground black pepper
- olive oil
- 1 tbsp mustard
Place the bird breast side up. Season the inside with salt and pepper. Cut the apples into large chunks and stuff the cavity, tucking the cinnamon stick between them. Tie or sew the cavity closed.
Rub the outside with olive oil, salt, and pepper. Let it rest. Prick the skin well in several spots - this will let the excess fat render out, while still keeping the meat juicy.
Preheat the oven to 200 °C (390 °F). Rub the bird with mustard (I used Dijon with blackcurrant) and place it in the oven. After 5 minutes, reduce the temperature to 190–180 °C (375–355 °F). Roast for about 60 minutes (up to 2 hours for goose, depending on your oven).
Baste the bird regularly with its own juices. If you don’t have a brush, use a small rosemary bunch instead. The bird is ready when no blood seeps out from a cut between the thigh and body.
Place the bird breast side up. Season the inside with salt and pepper. Cut the apples into large chunks and stuff the cavity, tucking the cinnamon stick between them. Tie or sew the cavity closed.
Rub the outside with olive oil, salt, and pepper. Let it rest. Prick the skin well in several spots - this will let the excess fat render out, while still keeping the meat juicy.
Preheat the oven to 200 °C (390 °F). Rub the bird with mustard (I used Dijon with blackcurrant) and place it in the oven. After 5 minutes, reduce the temperature to 190–180 °C (375–355 °F). Roast for about 60 minutes (up to 2 hours for goose, depending on your oven).
Baste the bird regularly with its own juices. If you don’t have a brush, use a small rosemary bunch instead. The bird is ready when no blood seeps out from a cut between the thigh and body.
