Soft and juicy duck in the oven

Wash the duck carcass thoroughly. If there are remnants of feathers, remove them or scorch them on fire.

Put the duck in the container breast down, add soy sauce, salt, bay leaf, 0.5 teaspoon ground cinnamon. Squeeze the juice from one orange into the same container, and cut the orange into slices and send it to the duck.

Fill the contents of the container with beer. The duck should be completely covered with marinade. If this is not the case, just top up the required amount of water. Send the duck to the refrigerator for a day. To be soft and juicy, the meat should be well marinated.

Remove the carcass from the marinade, wipe it thoroughly to remove excess moisture. Place on a baking sheet with the breast up, and place the oranges from the marinade inside. Put the duck in a cold oven and set the temperature to 135 C. Bake for 1.5-2 hours (depending on how quickly your oven heats up). 2-3 times during cooking, grease the duck with fat, which is formed in a baking sheet.

While the duck is baking, cut the apples into medium-sized pieces and fry for 10 minutes in butter. Add 0.5 teaspoons of cinnamon to the pan as well.

The duck has browned, excess fat has melted. Remove it from the oven and set the temperature to 180 C. Remove the oranges from the carcass, blot it inside with paper towels, and lubricate the outside with melted fat. Remove all the fat from the baking sheet, and put half of the fried apples inside the duck and put it back in the oven for 30 minutes. After that, turn it off and let the meat stand there for another 20-30 minutes.

Continue to fry the remaining apples for another 10-15 minutes, until they become soft. Add the juice of half an orange and grind with a blender until smooth. The sauce for the duck is ready.

Decorate the dish with the remaining orange, and put an incredibly juicy and soft duck with a golden crust on top. Serve with apple sauce.