Russian cuisine: Apple-Cinnamon Duck

Cut the duck into pieces, roll them in flour and fry in vegetable oil on high heat for a couple minutes on each side so that the pieces acquire a golden colour. The bits have to be slightly cooked only on the surface.

Cut the onions into big chunks, put them on the bottom of a cauldron – yes, a proper pig-iron thick walled cauldron, Harry Potter style – and put the fried pieces of duck on top. Pour some boiling-hot water in (barely enough to cover the lower layer of poultry), cover the cauldron with a lid and stew on a slow fire for 20 minutes. Add cinnamon and other spices – cook for 20 minutes more. Then chop apples into big bits (it’s enough to cut an apple into 8 parts), put them on top of the dish and put the cauldron into a preheated oven for 20 more minutes.