Multicooker duck with orange and apple is a striking, fragrant and remarkably juicy holiday dish that turns out noticeably more tender than the oven version, thanks to the multicooker's enclosed cooking environment. The sweet-and-sour pairing of orange and apple beautifully complements the rich duck meat, while spices and honey create a gorgeous glossy crust. Rub the duck with a mixture of salt, black pepper, thyme and honey, stuff the cavity with orange wedges and cinnamon-spiced apple, and let it marinate for 1-2 hours. Sear in the multicooker bowl on the "Fry" setting until browned, add a little water or orange juice and braise covered for 1.5-2 hours on the "Stew" program. Proportions for a 2 kg duck inside.

Duck with apples and oranges in the oven is an incredibly delicious, tender, and juicy dish. Today we will stuff the duck with apples and oranges, having marinated it first.

Preparing tender and juicy duck in foil in the oven is distinguished not only by its remarkable simplicity but also by its accessibility — even a beginner cook can make this restaurant-level dish without much fuss. Duck cooked in foil comes out incredibly soft, tender, melt-in-the-mouth and literally infused with the aroma of juicy oranges and spices. It's the classic French "duck à l'orange" adapted for home conditions using ordinary foil instead of a special duck pan. Perfectly suited for Christmas, New Year and any festive table. Rub the duck with a mix of salt, black pepper, garlic, honey and herbs. Stuff the cavity with orange wedges and thyme sprigs. Wrap tightly in foil and roast at 180°C (350°F) for about 1.5-2 hours. 15-20 minutes before it's done, unwrap the foil for a golden crust. Proportions for a 2 kg duck inside.