How to cook duck so that it is soft. Now you know how to cook homemade duck so that it is soft, juicy and tasty. Juicy duck in the oven with peaches and prunes recipe
Duck cooked in foil in the oven is truly chic holiday dish! The taste of baked duck meat differs from other types of meat in its piquancy and unusualness. But in order to cook for real delicious duck, a number of certain well-established rules and norms must be observed.
Since duck meat is quite fatty, it should not be fried on open fire. Otherwise, during the frying process, all the fat will be rendered from the poultry and drain, and the meat will become dry, tasteless and tough. Duck can be stewed in a thick-walled cauldron. But still, with baked in the oven - it can not be compared!
When the desired value is reached, the oven switches off regardless of the ambient temperature. By adjusting the humidity and temperature, the crockery is crispy and brittle. Duck breast is an excellent raw material that you can cook in minutes. Because it is enough to add them to an interesting application, sauce or add fruits or vegetables to them. Today, duck breasts are combined with red onion, red wine sauce and finely chopped dill.
If you have a beautiful, bloody, duck breast, then it is ideal to cook them on a short time in the wind, and then in a moment to get into the oven. Thus, the meat will remain quite crispy, juicy, but by no means raw. The red wine pairing is really decent. We even bought them with honey and balsamic vinegar.
Roasting duck in the oven is a kind of culinary ritual. It can be carried out in several ways: in foil, sleeve, dough, and even in clay. Of course, in modern conditions the easiest way is to bake a duck wrapped in food foil.
Since the foil is capable long time maintain a predetermined temperature regime inside the bundle, while maintaining the juiciness of the products and not allowing them to burn outside.
Stuffed poultry with potatoes and mushrooms
You cut the skin on your chest. Be careful not to bite the skin or cut into the meat. Remove each piece of meat on both sides and pepper. Place your breasts on the flowering bowl and slip it in. On this side, breathe for 5-6 minutes. Not fully at full temperature to keep your skin from falling off. Turn your breasts to the other side and rinse for another 4 minutes. You don't want the meat to be completely dry inside, so hard.
How to cook a duck in the oven with potatoes, a recipe with a detailed description
After this time, place the meat in the sauce pan where you have ready meals. Cover with a lid or aluminum foil and rub into the oven. For those who love meat, they are hungry and crunchy. Someone who loves meat is more likely to leave peppers in the oven for 10-12 minutes. While the chest is prone to bloody, prepare the balls.
The so-called “Russian stove” effect is created. And, besides, it is very convenient: you do not need to wash the baking container after cooking, there is no need to mess with dough or clay.
Yes, of course, foil will not replace the aroma of baked dough, but this is already a purely personal choice of preferences.
In order for the duck meat to turn out soft and juicy, the main thing is to choose the right bird. Firstly, it should be homemade (farm), with a moderate fat content. The most juicy meat is from indoutas, the so-called musky ducks.
Everything you put in the cross, but not down, so as not to fall apart. Put them in the box where you will add the duck later. Honey is mixed with balsamic vinegar and lightly sown. Break this smoker up so it tastes both sideways and outside. When you have the meat and nuts together and then in the oven, prepare the sauce.
On the lady where the piles of duck are baked, you have a special treat. Add a piece of butter to it and fry the onion on the bumper. When the onion is soft, pour the wine over the wine. Allow at least half of the volume to evaporate at a vigorous boil. Remove from the stove and add some chilled butter through the bowl. Carefully cut it off and thicken it slightly and gently.
The acquired duck must be checked for the presence of feathers or feather stumps. If present, delete. Then the carcass must be quickly pitched over an open flame. If you overexpose the carcass over the fire, it will begin to melt internal fat, and this, in turn, is fraught with the appearance of dryness in the meat.
After this operation, the meat will acquire a pleasant smoky aroma. After that, the bird should be washed in hot water, dry with paper towels and proceed to cutting and marinating.
Rating 55. We will adjust wild duck as soon as possible, as it deteriorates rapidly. We can put it in spoiled milk for an hour or more before being processed to lose the mud flavor it sometimes has. Wash and dry before duck processing. Duck breast is similar to dry pheasant so it is common to pull on top with bacon or bacon bits that secure the string. We need to penetrate the meat so that the juice comes out when baking. It is best to wrap the meat around the bacon pieces, leaving the surface of the meat intact.
You can substitute bacon for bacon or bacon. Rating 14. Drain duck with bacon, salted inside and out and put 1 fully peeled onion and a piece of bacon inside. Place the duck on the baking sheet, add 1 chopped onion and a tablespoon of oil. Add black pepper balls new spice, Bay leaf, juniper balls, pour water and sour. If necessary, apply lightly to water and pour it out. Add oil to your liking. When the duck is soft, we can remove the lid of the baking dish and quickly hook on the duck from all sides.
Marinating is very milestone a must-have cooking if you want your duck to be juicy and soft. Partially get rid of stiffness will help wine marinade, marinade from the juice of cherries, citrus or lime.
Stuffing the duck with chopped apples will also give juiciness. lemon wedges or cranberries. Sour Ingredients attach fatty meat a special piquant shade, in combination with them, the meat is easier to digest and absorbed by the body.
And finally: the duck must be wrapped in food foil and baked in the oven for 3-4 hours at 150 0 C.
How to cook duck in pieces so that it is soft and juicy
We must make sure that the oil does not burn, and therefore we pour the water on time. Delete soft duck, let the juice squeeze out of the fat, thicken the sauce and boil for a short time. In the abdomen, instead of onions, you can put washed liver and duck hearts and 2 cloves. The abdominal cavity is filled with smoked ribbed ribs.
Rating 40. Divide the wild ducks, bake them, bake them and place them in the pots on top. Bite a little with water, add spices and spread the beveled ribs on top of the ducks and remove them before finishing the baking process. Bake in soft with occasional drizzle. We do not turn ducks, but often they are boiled with juicy juice. Finally, add sauce to sauce. Serve with potato dumplings and cabbage.
Step by step recipe (whole duck)
- Indian carcass - 2.5 kg;
- white onion - 1 kg;
- lemon - 1 pc.;
- coarse salt;
- a mixture of peppers;
- mustard - 2 tablespoons;
- honey - 2 tablespoons;
- soy sauce - 100 ml.
Cooking time: 3 hours
Recommendation: When the roast is almost finished, remove the dorsal bone from the lower breast and put the meat back into the juice. The breasts are soaked and they are juicy. spicy sauce duck: 20 oz mushrooms, 5 oz ham, lemon juice, 1 onion, 1 dl white wine or vermouth.
Bake for duck fry onion chop thin slices, chopped mushrooms, ham strips, to taste, add lemon juice and simmer briefly. Add the roast duck to the pieces, add the wine, and then some time. Rating 20. Add the stems of the peeled oranges, stripped of their cores, and the rest of the almonds.
How to cook duck in foil in the oven:
- In a small bowl, prepare the marinade: combine honey, soy sauce, mustard, salt and a mixture of peppers;
- Grate the processed carcass of the indouka outside and inside with the prepared marinade;
- Chop the white sweet onion into large strips, and then stuff the bird with it. Put a whole lemon inside as well;
- Next, the carcass must be sewn up and laid on a baking sheet covered with foil, if you have chopped onion left in the process of stuffing, spread it around the bird. Raise the edges of the foil, seal the duck tightly and send it to the refrigerator for 5 hours;
- Bake the pickled bird at 150 0 C for 3 hours. 12-15 minutes before the end of baking, unfold the top of the foil - the bird will brown;
- Before serving, remove the threads, garnish the duck with lemon slices, baked onions and fresh herbs.
Duck with apples baked in the oven in foil
Ingredients:
Bake in mild soap with occasional juice, thicken with a sip. Rating 75. Embroider ducks both inside and outside and pepper. Peel 3 oranges and cut into cubes. Peel the apples to get rid of the sampler cut into cubes soaked in raisin plums, add bread crumbs, mix together and duck fill. If necessary, fill the abdominal cavity with peeled oranges. Sew the ducks and put them in the pan. Ducks on top with chopped carrots, finely chopped onions, put the remaining stuffing, add spices and chopped tomatoes.
- filtered water - 3.5 l;
- natural Apple vinegar- 0.5 l;
- a mixture of peppers - 10 g;
- laurel leaf - 7 pcs.;
- garlic cloves - 10 pcs.;
- dill - a bunch;
- duck (processed) - 1 pc.;
- sour apples - 6-7 pcs.;
- cranberries - 150 g;
- lemon juice - 2 tablespoons;
- honey - 1 tbsp;
- salt;
- basil (dry) - 1 tsp;
- vegetable oil - 2 tbsp.
Cooking time: 2.5 hours
How to cook a whole duck so that it is soft and juicy in the oven
Take some wine and bake in a covered saucepan. After 3 hours the dishwasher is open and ready. For baking, add wine and pour over juice. From one carefully washed orange, we cut the bark, squeeze the juice, mix everything with caramel. Remove the roasted ducks from the pan, fry the boiled juice and boil. Pour into boiling juice Orange juice with caramel and a spoonful of starch to thicken, which we previously suspended in a small amount cold water and simmer for a while. A serving of duck is poured onto a plate of orange juice.
Energy value per 100 g: 310 kcal.
Step by step description:
- cook sour marinade: dissolve in cold water apple cider vinegar and throw in bay leaves and dill. Then lower the gutted duck carcass into it, press it down with a load and leave to marinate for 2 hours;
- Meanwhile, prepare the apples. Cut them into slices, sprinkle lemon juice and mix with cranberries;
- In a small bowl, combine salt, basil, pepper mixture. Grate the marinated duck with the prepared mixture (outside and inside);
- Then fill the bird's tummy with apples and cranberries and sew with thread or chip with toothpicks;
- Prepare the sauce separately: combine honey, vegetable oil and garlic cloves passed through a press. Divide the sauce into 2 parts. Grate the top of the duck with one part, and set the other aside;
- Wrap the duck in several layers of foil and place in an oven preheated to 160 0 C. Bake for 2.5 hours;
- 7-10 minutes before the end of baking, unfold the top of the foil, brush the carcass with the second part of the sauce and bake until blushed.
Stuffed poultry with potatoes and mushrooms
Components:
Prepare the cooked duck from the rest of the feathers, wash it, dry it paper towel and cut the skin several times in parallel so that the duck fat is better baked during baking. Put the duck well inside and out, put it in a saucepan and refrigerate overnight. On the day of baking, we will choose from the refrigerator early in the morning, let it freely acclimatize to the table when room temperature- about 1 hour.
How to make domestic duck soft
So far we have to cut and remove 2 unchecked apple sticks that we wash, cross half and put the duck in the abdomen. Apples are very tasty. Whoever wants can drink duck with whole cumin and marjoram according to their habits and tastes.
- gutted duck - 1 pc.;
- potatoes - 1 kg;
- champignons - 0.3 kg;
- coarse salt;
- spices "To potatoes" - 10 g;
- shallots - 1 pc.;
- red wine - 0.5 l;
- filtered water - 2 l;
- sour cream - 100 g.
Cooking time: 3 hours
Number of kcal per 100 g: 322.
Step-by-step description of preparation:
Slow roasted duck is served almost without work, with boiled boiled dumplings and red cabbage with caramel with fried apple. potato dumplings are also excellent. This roast duck has wonderfully juicy meat, soft as butter, the cuckoo has beautiful bacon and barely works. There is a lot of baked fat in the baking pan, pour the dumplings and pour the rest into a glass. Baked fat is great for coloring fresh bread and baking.
Drain the duck with paper towels and sprinkle with salt and pepper inside and out. Put in the refrigerator for 2-3 hours. Remove the peaches from the skin with a white film, cut the fillet sharp knife and collect the resulting juice. Squeeze out the remaining juice. Peel half of the apples, remove the seed pots and cut into eights. apples and half orange fillet, to sprinkle big amount marjoram and thyme, mix gently and put in the duck. Open the lace or cross the legs and place their ends into the skin slits so the stuffing cannot escape.
- Prepare the wine marinade: combine filtered water with red wine. Dip the gutted duck into the prepared marinade and leave for 1.5 hours;
- After the allotted time, remove the carcass from the marinade, dry with paper towels and rub inside and out coarse salt;
- Peeled potatoes cut into small slices and combine with chopped onion and mushrooms. Season the vegetables with the Potato Spice Blend, then fill the duck carcass with them. What did not fit - spread around the duck;
- Place the bird on a double piece of foil, spread the remaining potatoes with mushrooms around and wrap;
- Bake chicken with potatoes and mushrooms for 3 hours at temperature regime at 140 0 C. 20 minutes before the end of cooking, unfold the foil, brush the duck with sour cream and continue baking until golden brown;
- Serve the finished bird to the table along with the potatoes that were baked around it. Separately, you can serve mushroom sauce.
Peking duck baked in foil
Then remove the lid and bake for another 30 minutes until the duck is well browned. Remove the seed pots from the unbleached apples and cut them into eights, put in a warm pan, slightly brown, add the remaining orange and orange juice and heat. Duck on a platter, take hot fruit.
Apples and half an orange fillet drip quite generously with marjoram and thyme, mix gently. Place the cubes and mixed fruits in the duck. Ready to bake duck lies in a dish. Apple peeling lightly toasted, add the remaining orange particles and orange juice, heat.
Cooking Ingredients:
- duck carcass - 2.5 kg;
- liquid honey - 3 tablespoons;
- coarse table salt;
Pickling Ingredients:
- Sesame oil- 25 ml;
- honey - 30 g;
- soy sauce "Classic" - 50 ml;
To prepare the hoisin sauce:
- sesame oil - 1 tbsp;
- soy sauce - 75 ml;
- wine vinegar - 10 ml;
- salt, black pepper, hot peppers, garlic powder - 1 tsp each.
Cooking time: 2 hours
I had this after making another duck recipe. For this circumstance it was found. In fact, any type of meat is suitable for this method. Of course, duck, goose and pork are the most popular, but also great turkey, quail or rabbit. Best effect such a long-lived fat slow cooking can be obtained using cuts of meat containing a large number of connective tissue.
Fatty cooking will surely give you incredible taste meat, but you can't forget the seasoning, which is key to getting the right texture and flavor. Salt reduces the moisture content of meat, inhibiting the growth of harmful bacteria. Of course, it is advisable to use selected herbs and spices that are responsible for original taste and aroma of the final product.
Nutritional value per 100 g: 306 kcal.
Step by step description:
- Rub the processed duck carcass with coarse salt and send it to the refrigerator overnight;
- The next day, pour boiling water over the bird several times, and then prick it on all sides with air. This is done with a syringe with a thick needle;
- Then prepare the marinade: combine sesame oil, honey and soy sauce. Wipe the duck with this marinade every half hour (for 4 hours);
- Preheat the oven to 250 0 C. Pour water into a baking sheet, place a wire rack on top. Place the marinated duck on the wire rack, cover with foil and bake for 1 hour. Then reduce the temperature to 150 0 C and bake for another 1 hour;
- Make Hoisin Sauce: Combine Everything necessary ingredients and grind until smooth;
- Cut the finished duck into thin slices and serve with sauce, pickled cucumbers and green onions.
In most cases, it is enough to spray the meat with salt and a mixture of herbs and spices one day before cooking and place in the refrigerator. After this time, you can clean the meat from the marinade and massage. Often the confusion is erroneously judged as cooking a piece of meat in its own fat. Unfortunately, it is too difficult to understand the whole process. Well, to be sure, you should cook extra, fatter ones, such as from earlier frying or baking.
It was assumed that duck confit is prepared from duck meat and duck fat, and pork - from pork and fat. But don't worry about it and don't sort the meat and fat. Feel free to create your own mixes, for example, you can use rabbit or turkey pork or duck meat. Just avoid mixing strong delicacies with delicate ones, for example don't use lamb fat for duck or pork, as this will dominate the fine taste meat.
Recipe with oranges
Cooking Ingredients:
- indo - 2.5-3 kg;
- oranges - 7 pcs.;
- liquid honey - 7-8 tablespoons;
- soy sauce - 25 ml;
- a mixture of "Provencal herbs" - 10 g;
- mustard - 1 tbsp;
- garlic - 1 head;
- lingonberries - 150 g;
- coarse salt;
- a mixture of aromatic peppers.
Cooking time: 2.5 hours
Nutritional value per 100 g: 307 kcal.
Cooking:
In order for the duck to be better soaked “from the inside” with the marinade, use a syringe with a thick needle. Fill the syringe with marinade and pierce the carcass.
More musty smell And tough meat in old birds. That is why, try to choose a younger duck.
If not domestic duck, but wild duck is used for cooking, it must be soaked for several hours in clean water(water should be changed several times). Thus, the smell of mud is removed.
I want to tell you how to cook a duck so that it is soft and juicy in the oven. Buy a bird fed with germinated grains of wheat and watered (is there such a word?) with dew collected from alpine vegetation ... Although, okay, you can take a small carcass of an average bird. In fact, everything is quite simple: you need to know some secrets, and, of course, use them while cooking "capricious" duck meat. Actually, they are in front of you.
How to cook duck so that it is soft and juicy in the oven in the sleeve
Secrets of cooking soft, juicy and tender duck in the oven
- So that the meat does not turn out tough, dry or too fatty, it is necessary to bake a young duck. Therefore, choose a carcass weighing no more than 2-2.5 kg.
- Also, for juiciness and softness, the duck is stuffed with apples, citrus or dried fruits, rice and mushrooms.
- Not everyone likes the specific smell of duck meat. It can be easily smoothed out with fragrant marinade. It is advisable to marinate the duck for at least 3 hours. When carving it, do not forget to remove the rump in which the aromatic glands are located.
- It is advisable to cook fresh (chilled) duck. Ice cream - must be thawed in the main compartment of the refrigerator (on the bottom shelf) or at room temperature. You can’t use a microwave oven to defrost, because the dish will turn out to be dryish and almost tasteless.
- For baking, it is advisable to use a special sleeve or foil, which are cut 20 minutes before cooking (so that the top is browned). If the dish is cooked in open form, it should be periodically watered with melted fat. Then the meat will be tender, and the crust will be thin, ruddy and crispy.
- If the duck is baked on a grill, you need to put a tray under it, into which the juice will drain.
- So that the duck does not turn out to be damp inside, before cooking it can be dipped in boiling salted water and boiled for 20 minutes. Or pour boiling water with salt for half an hour. After that, dry main ingredient paper towels, marinate and bake.
- Before cooking, the surface must be inspected for plumage. Singe the existing "stumps" over the gas burner.
- Be sure to cut excess fat in the abdomen. If the neck is too long, shorten it.
- You can calculate the time required for baking as follows: 1 hour 45 minutes. + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145).
Duck with apples
Tender duck meat with a crust and fragrant apples for garnish. Sounds very good! To prepare festive dinner no need for reasons! Prepare the ingredients according to the list, and go!
For cooking you will need:
How to cook a very soft and juicy duck in the oven:
- Prepare a carcass of a meat or egg-meat type as I described above. Pat dry with thick paper towels.
- Rub with salt and pepper. Put in a deep bowl. And refrigerate for a couple of hours.
- Ginger root (3-4 cm), peel and finely grate. mix balsamic vinegar, soy sauce, vegetable oil and honey (if it has thickened, melt in a water bath) or sugar. Mix thoroughly.
- Pour in the lemon juice.
- Rub the carcass with marinade inside and out, thanks to it, after baking in the oven, the duck will become soft and juicy.
- Apples should be with bright sourness and dense pulp, so that when heat treatment they did not turn into a slurred mash.
- Part of the fruit (how much will fit) stuff the duck. Close the hole with skin, chipping it with toothpicks, as in the photo. Tie the legs with a thread (optional). Place on a baking sheet, in a baking dish or on a sheet of foil (glossy side down). Remaining apple slices spread around. Pour the remaining marinade in the bowl. Seal the foil or bag tightly. Put in an oven preheated to 200 degrees. Calculate the baking time using the formula above. 20 minutes before cooking, remove the foil or bag and increase the temperature to 230-250 degrees to make a delicious crust.
- Serve hot whole or sliced spicy side dish from baked apples. Rice or potatoes are also great.
There are many ways to cook duck with apples in the oven. But there are only a few simple and truly tasty ones.
Source: menu-doma.ru
How to cook duck so that it is soft and juicy in the oven video
The secret of cooking a soft, tender and juicy duck can be found by watching this video. In fact, everything is very simple, the duck is very soft and tender.
How to cook duck so that it is soft and juicy in the oven in foil
Agree, it already sounds insanely appetizing? Many people associate duck in the oven with hard and dry meat. But no, it is quite possible to cook a duck so that it is soft and juicy!
Ingredients:
- 1 duck
- 2-3 apples
- 2 oranges
- 1 head of garlic
- 2 tbsp olive oil
- Coriander
- ground ginger
- Ground black pepper
- Salt
- Sugar.
Recipe
First you need to prepare the sauce. We crush the garlic with a press, mix with olive oil (you can just take sunflower oil). We also add there: coriander, ginger, black pepper, salt, sugar. Add to taste, I add about 1-2 teaspoons. Grated orange zest can also be added here to add spice. Mix everything thoroughly and set aside.
Wash the duck under water, then wipe dry with a towel.
With the resulting sauce, rub the duck inside and out. We shift the duck into a bag, pour the rest of the sauce over and leave to marinate for about 2-3 hours. You can even leave it overnight in the refrigerator.
My apples, cut into cubes. Oranges cut into half rings.
By the way, it is best to take sour apples, such as Antonovka.
We take the duck out of the bag and stuff it with apples and oranges (set aside 3-4 slices of orange for now). After that, the hole must either be sewn up with threads or chipped with toothpicks.
Take a baking sheet, lay the foil. On the foil we put half rings of oranges, which we put aside in the last step. Now we put the duck right on the oranges. Wrap everything in foil and send it to the oven.
Bake the duck at 180 degrees for about 1 hour and 35 minutes. Checking readiness is very simple: unfold the foil a little and pierce the duck with a knife. If it oozes clear juice- the duck is ready.
At the end, the foil should be unfolded and left for 10-15 minutes to brown. If there is a grill, it is better to turn on the grill mode. That's it, the duck is ready! Thanks to sour apples and oranges, it will turn out surprisingly soft and juicy. Just a meal!
Source: www.vduhovke.info
How to cook duck in pieces so that it is soft and juicy
The duck is a frequent guest at holiday tables. True, housewives often bake a whole duck on the festive table. But if you want duck meat to be more tender and soft, you should cook it not whole, but in pieces. There are a lot of options for cooking duck in pieces. In order for the duck to become tastier, tenderer and juicier, fruits or vegetables are most often added to it, as well as marinades and so on.
Duck pieces baked with apples in the oven
Required Ingredients:
- duck - 1 pc.;
- Bay leaf;
- apples - 10 pcs.;
- garlic - to taste;
- carnation;
- allspice;
- ground black pepper;
- salt - to taste.
Cooking process:
Wash the duck thoroughly. Divide the duck into portioned pieces. Salt each piece of duck. Pass the garlic through a garlic press. The amount of garlic depends on how much you like it. Brush each piece of duck with garlic and then sprinkle with spices. You can also use other spices according to your taste.
Leave the duck to marinate for half an hour.
At this time, wash the apples and cut them into slices, removing the seeds.
Line a baking sheet with foil. Lay duck pieces on a baking sheet. Put half of the chopped apples on the duck. Wrap the foil and send the baking sheet to the preheated oven. Bake the duck for 1-1.5 hours at a temperature of 200 degrees.
The rest of the apples can be sprinkled with lemon juice to darken them. Remove the duck from the oven, unfold the foil, lay out the remaining apples. Send the duck with apples back to the oven for 10 minutes.
Duck slices in garlic sauce, baked in the oven
Required Ingredients:
- duck - 1 pc.;
- mayonnaise - 100 gr.;
- salt - to taste;
- spices - to taste;
- vegetable oil;
- garlic - 0.5 heads.
Cooking process:
Singe the duck, and then wash thoroughly. Cut the duck into serving pieces. Dry each piece with a paper towel. Peel the garlic, then pass it through a press, or grate it on fine grater. Mix mayonnaise with garlic. Add salt and spices to the garlic sauce.
Coat the duck pieces with the prepared sauce.
Grease a baking sheet with oil. Lay the duck on a baking sheet. Cover the top of the baking sheet with foil. Send the duck to the oven for 1-1.5 hours. Bake duck at 200 degrees.
Then open the foil and continue to roast the duck until cooked through for 20-30 minutes.
Duck baked with potatoes in the oven
Required Ingredients:
- duck - 1 pc.;
- potatoes - 9-10 pieces;
- onions - 3-4 pcs.;
- curry - to taste;
- seasoning for potatoes;
- olive oil - 2 tbsp;
- garlic - 2-3 cloves;
- Bay leaf.
Cooking process:
Remove the remaining feathers from the duck, then wash and dry. Divide the duck into several pieces. Peel the garlic and pass through a press. Mix garlic with curry and pepper. Rub the duck pieces with this mixture, remembering to salt it.
Cut the washed potatoes into slices. Peel the onion and then cut into rings. Mix potatoes with onions. Add salt and potato seasoning or other spices to taste. Stir.
Cut the sleeve to the desired length. Put the pieces of duck in the sleeve first. Place potatoes and onions on top of the duck. Drizzle everything with olive oil. Pin the sleeve on both sides. Poke a few holes in the top with a toothpick.
Lay the duck with potatoes in the sleeve on a baking sheet, which is sent to hot oven. Roast the duck at 200 degrees for 1 hour and 40 minutes.
Serve the duck pieces with potato side dish hot.
Source: kakprigotovim.ru
How to cook wild duck so that it is soft and juicy
Even if your family does not have a hunter, still take note of this recipe. Suddenly, someone decides to treat you, and you refuse under the pretext that you don’t know how to cook, or you can use this wild duck recipe for home cooking.
But before we go directly to the recipe, I will tell you a little about the benefits of duck meat and some of the features of cooking wild duck at home.
In order for the wild duck to become soft, juicy, tasty and odorless during cooking, it is better to marinate it and keep it in the marinade longer, I usually leave no less than overnight. Preparing a wild duck takes longer, but sometimes it also depends on age. That's actually all the differences, so let's go directly to the recipe for cooking wild duck.
Ingredients:
- carcasses of wild ducks
- kefir
- soy sauce
- lemon
- ground black pepper
Recipe - how to cook wild duck deliciously so that it is soft and juicy
I told you how to cook wild duck. Thanks to this recipe, the ducks turned out soft, juicy and tasty.
You can also make sauce for ducks. Allow the juice formed during cooking to stand for a while, then carefully remove the settled fat - we do not need it. Drain the remaining juice into a convenient bowl, add crushed garlic. And when you eat duck, you can dip the pieces in this garlic sauce. My husband loves this sauce.
Bon appetit!
P.S. If the ducks are larger than those that I told you about, then you can cook them in pieces, but I advise you to marinate in any case. As a marinade, you can use mayonnaise, sour cream, dry wine. You can cook wild duck in pieces both in the oven and fry in a pan.
Elena Kasatova. See you by the fireplace.
Source: elena-kasatova.ru
How to cook a wild duck video so that it is soft and juicy
How to cook a whole duck so that it is soft and juicy in the oven
Duck in the oven - step by step recipe
Dried herbs enrich the taste of meat, so they are an almost indispensable component when roasting poultry. We offer you an excellent recipe for baked duck, which will delight everyone with its multifaceted taste.
Ingredients:
Medium sized duck;
1 head of onion;
4 cloves of garlic;
3 medium apples;
3 grams of dried thyme and marjoram;
duck giblets;
30 grams of honey;
sunflower oil;
salt with fresh ground pepper.
How to cook soft duck in the oven:
Duck giblets are washed and cut into cubes. We clean the onion, cut into half rings. Fry onion half rings in sunflower oil until transparent. Add prepared offal to it, fry everything for 4 minutes, add some salt. We clean the apples, cut the stalk. After that, cut the fruits into cubes.
We mix pieces of apples with fried offal, add a mixture of marjoram and thyme. Duck baked in the oven will turn out no less tasty and with any other herbs to your taste. We wash the duck carcass, dry it slightly with a towel. Rub the bird with a mixture of salt and freshly ground pepper. Peel the garlic cloves, cut lengthwise into small cloves. We make several shallow cuts on the carcass, put garlic cloves in the resulting holes.
We stuff the duck with apples along with the offal. We cut the hole with toothpicks. We send the bird to the hot oven. The whole duck is cooked in the oven for 2 hours, at the set temperature - 180 C. During baking, we often pour over the bird with the secreted fat. Then, using a brush, grease the surface of the duck with honey, increase the temperature to 220 degrees. We continue to bake the bird for 15 minutes, an appetizing golden crust should form.
Duck with potatoes in the oven
Potatoes in the process of baking acquire a special taste, and the duck is soft and juicy thanks to mayonnaise. No one can resist the incredible aroma of this dish.
Ingredients:
domestic duck;
1 kilogram of potatoes;
110 milliliters of mayonnaise;
freshly ground black pepper;
mixture dried herbs based on rosemary, marjoram and thyme;
2 garlic cloves;
45 milliliters of sunflower oil;
salt;
ground paprika.
How to cook a duck in the oven with potatoes, a recipe with a detailed description:
First, prepare the bird carcass. We clean it from the remaining feathers, take out the insides. After that, we wash the duck, dry it a little. Rub the duck well with a mixture of freshly ground pepper, salt, dried herbs and paprika. We clean the potatoes, then wash them. We cut in the form of medium slices.
To start cooking duck in the oven, let's take garlic. Peel the garlic cloves, chop them with a garlic chopper, transfer to a separate plate. Rub the bird with chopped garlic. We put potato slices in the duck, sew the hole in the bird using a thread. We generously grease the surface of the duck with mayonnaise. Thanks to this component, you will get a wonderful duck in the oven at home.
Stuffed duck is placed on a baking sheet, which is pre-greased sunflower oil. We send the bird to the oven to bake for 2 hours at 200 C. Before placing the duck in the oven, pour a little water onto the baking sheet, this will help protect it from burning. So the duck is ready in the oven, the recipe with the photo shows what it should be like.
Let the bird cool slightly on the baking sheet, and then carefully transfer to a large dish. Pre-decorate it with fresh herbs, the duck will look great against such a background. Serve hot duck to the table, cut it into portions and serve to guests.
What to soak duck in to make it soft
I heard that they are soaked in salt water - try it. I only cook young duck, grate salt and pepper well, leave overnight in the shoulder. Then there are a lot of sour apples in the belly, no water - tight lid and for a couple of hours in the oven - the softest!)
I always stew duck in beer for a long time, at least 2.5-3 hours in the oven. Always soft. I pre-soak it in beer, i.e. pouring light beer overnight, then in the oven.
How to cook juicy duck in the oven
The secret to making the duck soft and juicy is to baste it frequently with the resulting sauce—this can even be done every few minutes. Duck can be fried, boiled, stewed and baked. It is very important to choose the right temperature and cooking time. How to cook a juicy duck, read our article.
Juicy duck in the oven, baked in sauce with cheese recipe
Ingredients: 600 grams roast duck, 2 tablespoons butter, 1 Bell pepper, 4 fresh tomatoes, 4 sprat fillets, salt;
For sauce for juicy duck - 1 tablespoon of flour, 1 cup of broth, 1 cup of milk, 1 egg;
To bake a juicy duck with cheese - 100 grams of cheese, 2 tablespoons of sour cream, 1 yolk.
How to cook juicy duck baked in cheese sauce?
- To cook a juicy duck, cut the onion and pepper into rings, put the tomatoes in slices and simmer in 1 tablespoon of butter. After that, put on a baking sheet, put pieces of duck meat on top and fry in the oven for 10-15 minutes.
- To make duck sauce, you need to heat the flour in 1 tablespoon of butter, then boil it with broth or milk.
- When the duck sauce has cooled down a bit, you can put an egg in it. Cheese should be grated and mixed with sour cream and yolk.
- Each piece of duck must be covered with sauce or cheese, if desired, you can put sprat fillets on top.
- Bake a juicy duck in the oven until formed golden brown at a temperature of 225 degrees.
- Serve with duck as a side dish boiled rice, mashed potatoes, pasta and fresh vegetable salad.
Juicy duck in the oven, stewed in wine recipe
Ingredients: 1 duck, 1 glass of dry red wine, 5-6 tablespoons of butter, ground black pepper, salt.
How to cook juicy duck stewed in wine?
- The prepared duck should be washed and left for 2 hours in cold water.
- Divide the duck into six portions, add salt, pepper and fry on both sides. Pour wine into the chicken, put butter and meat, close and simmer over high heat, adding water.
- Suitable as a side dish for juicy duck fried potatoes, cut into strips, boiled plums and red cabbage salad.
Juicy duck in the oven with peaches and prunes recipe
Ingredients: 500 grams of duck, 300 grams of dried peaches, 300 grams of pitted prunes, 4 onions, 6 cloves of garlic, 2 cups of dry red wine, 2 tablespoons of flour, 2 teaspoons of black pepper, 1 teaspoon of salt.
How to cook juicy duck with peaches and prunes?
- Duck pulp should be marinated with onion, pepper, salt, garlic, wine and put in a cold place for a day.
- Marinated duck should be cooked before golden color, put a little marinade and simmer over low heat in a sealed container, periodically adding marinade.
- At the end of the stewing of a juicy duck, you can put prunes, peaches and warm up for 5 minutes.
- To prepare the sauce, the juice released when stewing the duck must be mixed with 3 glasses of water, add flour and, stirring constantly, warm up.
How to cook old duck in the oven
Duck meat is quite fatty, nutritious and dense. It is best to bake or stew it, in which case it turns out to be especially fragrant and tasty. For many, Peking Duck is a classic. holiday table. And in this article we will talk about other ways to cook duck in the oven tasty and healthy.
How to cook duck in the oven quickly and easily
Roast duck "Classic"
A duck prepared according to this recipe will not be ashamed to be served on the festive table.
So, we take a whole duck, its weight should not be more than one and a half kilograms. Rub it with salt and black pepper inside and out and set aside for 20 minutes.
At this time, we prepare a mixture of olive oil, honey, grated onion and garlic, and soy sauce. We take all components in equal proportions(3 tablespoons each). With the resulting mixture, rub the duck again, wrap it in foil, place it on a baking sheet and send it to the oven for 2 hours.
Half an hour before the end of baking, the duck must be taken out and an incision made on top of the foil. You can bake without foil, but in this case it is necessary to periodically water the meat with the resulting juice.
You can improve this recipe by adding apples to it.
Duck "Simple and delicious"
Duck meat can also be baked with potatoes in a special sleeve, in which case it turns out to be even more fragrant and satisfying.
Ingredients:
- whole duck - 1.5 kg;
- salt and pepper - to taste;
- potatoes - 4 pcs;
- vegetable oil - 4 tbsp. l.
Cooking method:
For cooking, rub the duck with salt and pepper, leave for 20 minutes. At this time, turn on the oven and leave it to heat up to 170 degrees. Peel the potatoes and cut into 1 cm thick cubes, salt and pepper and drizzle with half of the vegetable oil.
Stuff the duck with prepared potatoes, and grease it on top from all sides. vegetable oil and bake in a preheated oven for about an hour and a half.
Before serving, the potatoes should be carefully removed and placed in the middle of the dish, and the chopped meat should be placed around the edges.
You can cook duck in the oven not only with potatoes, but also with other vegetables and even fruits.
How to make domestic duck soft
Do not confuse a duck with a goose, it differs from a goose, primarily in size, the duck is much smaller than the goose, the duck meat is lighter than that of the goose and not so tough. Before you start cooking duck dishes, you need to remember that the duck is a waterfowl Domestic bird, so its meat has a specific smell. First courses are not prepared from duck, and if they are cooked, then only dressing soups or cabbage soup. In addition, the duck has a large layer subcutaneous fat, so the duck is more often fried and stewed than boiled. When frying, the duck loses some of the fat, the skin becomes crispy and tasty. But in order for the duck to turn out juicy and soft, it is cooked whole and does not need to be overcooked. A young domestic duck is cooked for one hour. This time is enough for the duck meat to remain juicy, but become soft.
Old ducks are best stewed with potatoes or rice. Young ducks can be stuffed and cooked in the oven on a baking sheet or in a roasting sleeve. If the duck is cooked in the oven on a baking sheet, it will have a fried crust, brown in color, if you cook the duck in a sleeve or foil, it will turn out to be more steamed than fried, but very juicy and soft. But to give the duck a brown color before cooking in a sleeve or foil, it must be sprinkled with powdered sugar. Then the duck in the sleeve will turn out juicy and with a brown crust, like a fried one. How to cook duck is a matter of taste.
Duck recipes.
Duck stuffed.
Prepare the duck carcass, wash, dry, rub with salt and pepper inside and out. Peel potatoes, cut and lightly fry in oil, with coarsely chopped onions, salt. Stuff duck with potatoes. Sew up the incision on the carcass , tie the legs, press the wings to the carcass. Put the duck in a goose dish or a baking sheet with sides on the back, pour 0.5 cups of water.
Put the duck in the oven and fry for 1.0-1.5 hours, pouring over the resulting juice. Put the cooked juicy duck on a dish, remove the threads, get the potatoes and put them around the edges. Then cut the duck into pieces.
Duck breast.
A special delicacy is fried duck breast under sweet and sour sauce. To do this, cut the duck breast from the carcass, rub it with salt and pepper. Fry in oil in a pan, frying on all sides until golden brown, then cover and bring to readiness over low heat. The breast can be baked in the oven, pouring it with the resulting juice. Cut the cooked duck breast into thin slices along with the juicy skin and pour over the plum or blackcurrant sauce. The sauce can be used ready-made, or you can make your own. To prepare sauce for duck breast you need to take 2 tbsp. spoons table vinegar, 0.5 cup plum or cherry jam. In the oil in which the breast was fried, stir the jam and add the vinegar, cook, stirring, until the sauce thickens, 5-6 minutes.
Duck with honey in the oven.
To prepare duck with honey, you need to take fresh liquid honey, salt, pepper and duck carcass. Duck cooked with honey is juicy and soft, honey will give the duck a specific taste and aroma. Prepare the duck carcass, then pour boiling water over it or dip the carcass in boiling water for a few seconds. Then dry and rub with a mixture of salt and pepper only from the inside.
In glass warm water dissolve two tablespoons of honey and brush the outside of the duck thoroughly. Let it soak, then brush the duck again with honey. Then put the duck on a baking sheet on the back, tie the legs and wings. Bake the whole duck carcass in the oven, 50-60 minutes and grease periodically honey syrup until the syrup in the glass runs out.
Shortly before readiness, grease the duck with liquid honey not diluted with water and keep in the oven for another 10-15 minutes. Serve with potatoes and vegetables.
Duck with oranges in the oven.
Wash duck, rub with salt. Squeeze the juice from one orange and rub the duck inside and out with the juice. Peel and cut two cloves of garlic, put inside the duck. Cut one orange into four parts and also put in the duck. Prick the incision with wooden sticks. Put the duck on a baking sheet and put in the oven for an hour. Bake, pouring over the allocated juice. At the end of baking, take out the duck and spread slices of fresh orange around it. Continue baking. Serve the duck big platter, laying oranges nearby and decorating with herbs.
Duck with apples.
Take for cooking antonov apples or other winter varieties. Peel the apples from the core and cut into large slices. Prepare the duck, rub with salt and fill with apples. Sew or stab the cut. Put the carcass on a baking sheet on the back, spread around whole apples and bake in the oven until done. watering eye-catching apple juice and fat. When serving, remove the threads, put the duck on a dish and spread apples near it, sprinkle them with sugar.
Marinate the duck for a day
Poultry meat is pretty delicate product, however, in order for it to be even more tasty, juicy and soft, you can use it well. It is not difficult to marinate a duck, but it is extremely important, because during normal cooking, its meat can turn out to be slightly harsh, especially if the bird is not very young, but using the marinade will not only solve this problem, but also add fullness of taste, the aroma will be better.
There are several options for marinating duck.
- traditional European way, it consists in the fact that the duck is rubbed with various spices, such as salt, pepper, rosemary, Provencal herbs, then the bird is poured alcoholic drink, for example, cognac, or sherry and put to marinate for a day in a cool place.
- more exotic, Chinese way pickling is also becoming more popular. Here you will need herbs such as star anise, cinnamon, cloves, fennel, special Sichuan pepper. All this is combined with soy sauce and the duck is carefully rubbed. Marinated in time a little less than in the first case.
- even more unusual way pickling duck, it's in oranges. You will need citrus fruits, onion and garlic, as well as pepper, rosemary and bay leaf. All components are mixed, spread on the duck. The bird is placed in the cold for several hours, four or five is enough.
It must be remembered that only fresh or properly defrosted duck can be cooked deliciously. Shouldn't be used microwave ovens, you need to defrost gradually, even if you have to wait longer than expected. The bird should be thoroughly washed and dried before marinating.
If the duck turned out tough
Why is duck hard? You probably overexposed it in the oven at a low temperature. So it will not burn, but it will become "rubber" and not so tasty. But the culinary specialist Sergey Kalinin will come to the rescue!
Take about 2 liters of milk and fill the duck. If you don't have enough milk, you can dilute it with a little water. It will not affect the taste of the meat. Cook in the oven at 250°C for 20 minutes.
cook vegetable garnish, which soaks the duck in juice. You will need:
- Carrots - 2 pcs.;
- Mushrooms - 200 g;
- Apples - 2 pcs.;
- Powdered sugar - 1 tbsp. l.;
- Sunflower oil - 2 tbsp. l.
Cooking:
- Arrange vegetables and apples on a baking sheet. Add salt, pepper, powdered sugar. Add sunflower oil.
- Put the duck boiled in milk on the vegetables and bake for ten minutes at 200°C.
cook duck sauce. You will need:
- Mint - half a bunch;
- Parsley - half a bunch;
- Dill - half a bunch;
- Salt, black pepper - to taste;
- Sunflower oil - 1 tbsp. l.;
- Sour cream - 3 tbsp.
Grind all the ingredients in a blender, add sour cream.
Ready duck for vegetable pillow Serve with the sauce on the table.
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