How to cook duck in the oven recipes. How to cook duck in the sleeve with apples in the oven so that it is soft and juicy - video recipe
Pieces of duck are baked in the oven for time from to at a temperature of 190-200 degrees.
The whole duck is baked in time from (duck 1.5 kilograms) to (duck 2-2.5 kilograms).
In an air grill, bake a duck from to to at a temperature of 180 degrees and an average blowing speed.
Bake small pieces of duck in the microwave at maximum power (800 watts).
How to bake duck with apples in the oven
Products
Duck - 1 bird weighing 2-2.3 kilograms
Apples (hard sour variety) - half a kilo (5 pieces)
Oranges - 2 pieces
Garlic - 7 teeth
Vegetable oil (preferably olive oil) - 4 tablespoons
Soy sauce - 3 tablespoons
Honey - 3 tablespoons
Spices: basil, cloves, marjoram, fennel, cardamom - 1 teaspoon each
Salt, pepper - to taste
Food preparation
1. 3 garlic cloves, peeled and passed through a garlic press, put in a bowl and mixed with salt and spices; pour in 2 tablespoons of oil and squeeze the juice of 1 orange (remove the pits first).
2. Defrost the duck, wash and cut out the duck giblets (do not throw away), cut off the upper phalanges of the wings and the tail, remove the feathers with tweezers, cut off excess fat; dry duck by wiping with paper towels.
3. Grate the duck inside and out with a mixture of spices and butter, put in a plastic bag and leave in the refrigerator for 1-4 hours.
4. Prepare the filling for the duck: wash and finely chop the duck giblets, peel and finely chop 4 garlic cloves, peel the apples and cut into cubes with a side of 1 centimeter.
5. Stuff the duck with a mixture of apples, giblets and garlic.
6. Sew up the belly and neck of the duck with a thread (or fasten with skewers) and marinate for 3-4 hours in the refrigerator.
7. Mix soy sauce and honey.
8. Oranges, without peeling, cut into slices.
Baking in the oven
Cover a baking dish (baking tray or ducklings) with foil, grease with 2 tablespoons of oil, put the oranges and place the duck on the back on top, put the remaining oranges on top, cover tightly with foil - better, in 2 layers of foil. Wrap the duck in foil carefully to avoid leakage of duck juice and, as a result, dryness of the roasted duck.
Preheat oven to 200 degrees for 10 minutes. Put the baking sheet with the duck in the oven and bake for 1.5 hours.
Unfold the foil, remove the top oranges to the side, grease the duck with honey mixed with soy sauce, and bake the duck at a temperature of 180 degrees in the open for another half an hour, periodically pouring the juice over the duck.
How to bake a duck in an air fryer
Preheat the air grill to a temperature of 230 degrees for 10 minutes. Put the duck in foil on the lower grill of the air fryer. Roast duck for 1 hour at high fan speed. Then turn the duck over and bake for another 20 minutes. Then release the duck from the foil and bake for another 20 minutes.
How to bake a duck in a slow cooker
Bake in a multicooker half a duck in foil, because duck entirely in a slow cooker, most likely, will not fit. Set the multicooker to the "Baking" mode, put the duck in foil in the multicooker, bake for 1.5 hours.
Duck Roast Ingredients
1. As a filling, you can use dried apricots, prunes, plums, quince, raisins, walnuts, apples and oranges.
2. As a marinade for duck, you can use honey, mustard, cranberry juice, lime juice.
Cranberry sauce for duck
Ingredients for duck sauce
Olive oil - 2 tablespoons
Onion - 1 head
Frozen cranberries - 450 grams
Honey - 3 tablespoons
Orange - 1 piece
How to make Cranberry Sauce for Duck
Peel the onion and chop finely. Orange wash, peel, cut into cubes. Cut the zest on a fine grater. Heat up a frying pan, pour in 2 tablespoons of oil. Put the onion in the pan, level it over the surface of the pan and fry for 5 minutes over medium heat without a lid. Add cranberries to the onion, reduce the heat and simmer uncovered for 10 minutes. Add honey, orange and zest.
Cover the pan with a lid and simmer over low heat for 15 minutes.
Serve the sauce chilled in a gravy boat.
Tender and juicy duck in the oven can be cooked in many ways. It can be baked whole in foil, or you can cook only the breast, thighs or wings of a bird in a sleeve, duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes for cooking duck meat with honey, spices, and vegetables. Among simple instructions with step-by-step photos and videos, hostesses can easily find a suitable option for cooking stewed or stuffed duck in the oven.
How to marinate duck for baking in the oven so that it is soft and juicy - photo recipe
Properly prepared marinade is a guarantee of preparing an appetizing and fragrant duck. Adding apples, the simplest spices, will help to marinate poultry meat quickly and easily. You just need to place them with the carcass in a bag or immediately transfer them to the sleeve. The following recipe will tell you step by step how to marinate duck for roasting in the oven so that it is soft, juicy and very tasty.
Ingredients for marinating soft and juicy duck before roasting in the oven
- whole duck (gutted) - 1 pc.;
- lemon - 1/4 pc.;
- juniper berries - 8 pcs.;
- black peppercorns - 1 tsp;
- bay leaf - 2 pcs.;
- parsley - 3-4 branches;
- salt - 1/2 tsp;
- garlic - 1 clove;
- ground pepper - 1/2 tsp
Photo recipe for marinating and baking soft duck meat in the oven
The original marinade for a whole duck with honey and mustard for the night - a simple recipe with a photo
Marinades with simple ingredients allow you to give duck meat a special softness and spice. The most interesting can be considered a marinade for duck made from honey and mustard, which allows you to make the meat more tender overnight. We have selected a very simple recipe that will tell you how you can marinate a duck before baking it whole in a sleeve or foil.
Ingredients for marinating duck overnight with honey and mustard
- whole duck - 1 pc.;
- honey - 1/4 tbsp.;
- orange juice - 4 tsp;
- soy sauce - 1 tsp;
- ready-made mustard - 0.5 tsp;
- salt - a pinch.
Photo-recipe for marinating overnight and simple roasting duck with mustard and honey
How to prepare a soft and juicy duck in the oven with apples - a recipe with step by step photos
Fragrant roasted duck can be cooked as a whole or in separate pieces. We recommend cooking an unusual duck breast. With the following recipe, the duck is roasted in the oven and served with caramelized apples. Such a masterpiece is prepared at home is very simple. If desired, you can bake the meat in a sleeve or foil.
Ingredients for cooking juicy and very soft duck with apples in the oven
- duck breast - 2 pcs.;
- shallots - 4 pcs.;
- red semi-sweet wine - 300 ml;
- apples - 4 pcs.;
- sugar (preferably brown) - 2 tablespoons;
- salt, pepper - a pinch.
Recipe with photo of cooking soft duck meat in the oven with apples
Appetizing duck with potatoes in the oven at home - a step by step recipe with a photo
Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer the hostesses a step-by-step recipe in which the duck is baked with potatoes in the oven in the usual form. A simple instruction will tell you how to properly prepare a bird, how much to bake a whole duck until fully cooked.
List of ingredients for cooking in the oven a delicious duck with potatoes
- whole duck - 1 pc.;
- potatoes - 6 pcs.;
- onions - 2 pcs.;
- bacon - 150 g;
- salt, pepper - to taste.
Photo recipe for cooking delicious duck meat in the oven with potatoes
How to cook a juicy duck in the oven in a sleeve with apples - a simple video recipe
Using the sleeve for cooking main dishes is the right decision. With it, you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the hostess will not have to waste time on a long cleaning of the form or ducklings. After use, the sleeve can simply be thrown away and the form wiped with a sponge. You can learn more about how to cook a duck in a sleeve with apples in the oven in the recipe we have selected.
Video on the recipe for cooking duck meat in the oven with apples in the sleeve
The following video recipe perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real culinary masterpiece. At the same time, the sleeve can be used both for marinating and for roasting meat. It is only necessary to strictly follow the instructions of the author and his advice. Then the cooked duck meat in the sleeve will turn out tasty and appetizing.
Soft and very juicy duck in foil or a sleeve in the oven - a step by step recipe with a photo
Cooking a whole duck carcass in foil or a sleeve is quite simple. With this baking, you can make it not only juicy and soft, but also ruddy. The step-by-step recipe with a photo that we have selected will help the hostesses cook duck in foil in the oven easily and simply.
Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve
- whole young duck - 1 pc.;
- soy sauce - 1.5 tbsp.;
- water - 1 tbsp.;
- sugar - 1 tbsp.;
- dry white wine - 1/2 cup;
- garlic - 2 cloves;
- green onions - 3-4 sprigs.
A step-by-step photo recipe for baking soft and juicy duck in the oven in foil
How to bake a whole duck with apples in the oven to be juicy - a simple photo recipe
You can bake duck meat with apples in a sleeve, foil or a simple form. But to get an original dish, you need to pay special attention to the apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples are harmoniously combined with lemon juice and spices. We suggest that you familiarize yourself with a simple recipe that will tell you in detail how to bake a whole duck in the oven with sour apples so that it is juicy and soft.
Ingredients for cooking soft and juicy whole duck in the oven with apples
- apples - 4-5 pcs.;
- whole duck - 1 pc.;
- cinnamon - 1/4 tsp;
- honey - 1/2 tsp;
- sugar - 1 tbsp;
- cognac - 2 tablespoons;
- carrots - 2-3 pcs.;
- onions - 2 pcs.;
- dried herbs - 1 tsp;
- beets - 1 pc.;
- spices - to taste.
A simple recipe with a photo of roasting a whole juicy and soft duck with apples in the oven
How to cook duck so that it is soft and juicy in the oven - recipe with photo
A delicious duck can be baked not only in foil or a whole sleeve. Unusually, you can cook her wings or thighs. We have selected the following recipe for housewives who want to know how to cook a duck in the oven in half an hour so that it is soft and juicy.
Ingredients for roasting juicy and soft duck thighs
- duck thighs - 2 pcs.;
- salt - 3/4 tbsp;
- red wine - 2 tablespoons;
- grated ginger - 1 tsp;
- garlic - 4 cloves;
- honey - 3 tablespoons;
- spices - to taste.
Photo recipe for roasting soft and juicy duck thighs in the oven
How to cook Peking duck at home - recipe with video
Tender Peking duck is a great addition to any side dishes. It has a spicy taste and an original look. The following recipe will tell you how to cook a whole Peking duck at home.
Peking Duck Recipe Video
Having carefully studied the following recipe, you can cook a juicy Peking duck both simply and quickly. But for this, you will need to follow the special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.
How to cook duck in the sleeve with apples in the oven so that it is soft and juicy - video recipe
Duck stuffed with apples or oranges is great for serving at the festive table. Soft poultry meat combined with fruits and citruses has a breathtaking smell. At the same time, it is prepared very simply: you just need to place apples, a bird in a sleeve and start baking them. The simple recipe below will show you how to cook duck in a sleeve with apples so that it is soft and juicy.
Step-by-step video on the recipe for roasting juicy and soft duck meat with apples in the oven
It is recommended to use the recipe we have selected as a basis. With it, you can learn how to bake a whole duck in a sleeve with apples or bake duck thighs and wings on a pillow of apples. In any case, using a sleeve will allow you to quickly and easily prepare an original dish. The sleeve will allow the apples to bake well, keep the meat soft and juicy.
In this article, we have selected the best duck meat recipes with apples, potatoes and other ingredients. Step-by-step instructions with photos and videos will tell you how to cook the main dish in foil, sleeve, duck. For example, a soft and juicy duck in the oven is obtained when cooking in Peking style. Whole baked bird with buckwheat, oranges will also be unusual. All instructions are easy to follow and will allow you to easily prepare an original dish.
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Cooking wild or domestic duck with apples in the oven is not an easy task. So it is unlikely that such a royal dinner at home will be timed to coincide with an ordinary event. Most likely, the owners will think about how to bake a duck or mallard in foil framed with apples, oranges or other delights in a special case. Here you need an extraordinary duck recipe in a sleeve, in foil paper, in a roaster or just on a baking sheet - choose.
Despite the fact that the duck is a very tasty and unpretentious bird, in Europe, except in Europe, it is bred very little. But the Chinese, Vietnamese, Thais know a lot about cooking this "pearl of delicacies" whole in the oven or in small pieces. And each province has its own "most correct" recipe.
The popularity of duck meat is explained not only by the fact that it is quite affordable. Duck is a very valuable product with a high content of protein, fats, vitamins (especially B and A groups), microelements. If you bake a duck in a medium-sized oven (2.2-2.5 kg), then an adult man will be able to get the amount of calories he needs for 3 days.
In general, duck meat:
- promotes energy saturation;
- strengthens the nervous system;
- increases potency;
- promotes the construction of new cells;
- products obtained by splitting are involved in hematopoiesis.
So, if you make this bird with apples in foil from time to time, you can not only enjoy a luxurious dish, but also improve your health.
Recipes
It’s no secret that any duck recipe in the oven requires time and following directions. Only in this way will you get a juicy, fragrant, and not overdried or overly fatty bird. Let's start with the most elementary.
Recipe #1
Juicy homemade stuffed with apples, the recipe of which is described below, is relatively easy to prepare. The main advantage of this dish is that even novice housewives will cope with it. So, you will need: 
- a small young duck - 1 carcass weighing 2–2.5 kg;
- - 3 pcs.;
- spices for rubbing the carcass (salt, black pepper, garlic, a little honey, a little soy sauce) - the choice of the cook.
Important: all recipes that use duck meat indicate that the tail must be removed. It is in this bird that fat and fatty glands have a specific, not quite pleasant smell. You also need to cut off the last phalanx of the wings.
- We will need a prepared (without feathers, entrails, tail, fat near the thighs, excess skin on the neck) whole purchased duck. It must be thawed at room temperature, rinsed thoroughly, and then immersed in boiling water for several minutes to scald the skin. Take out and dry inside and out.
- We mix the spices for rubbing and process them well outside and inside the carcass of the future duck with apples in the oven.
- We clean and cut apples into large slices. We stuff the bird with them and sew up the abdomen, and if necessary, the neck.
- We heat the oven to 220 ° C in the heating mode "bottom and top".
- We wrap and put our bird in foil in the oven, after placing it on a baking sheet or frying pan.
- We fry for 20 minutes, after which we reduce the heat to + 160 ° C. Cook for another 1 hour 20 minutes. We unfold the bird, pour over the leaked fat, fry at a temperature of 200 ° C for another 10 minutes to get a crust. It should be reddish brown.
Serve such a duck in portioned pieces, preferably with "tangerine pancakes", "onion tassels", Hoasin or plum sauce. If those are not at hand, then any sour sauce will do.
Recipe: "Mandarin pancakes" are prepared from 250 ml of boiling water and 300 gr. flour, fried in a frying pan with thin cakes in sesame oil; for “onion brushes”, the white part of the green onion is cut into 4 parts and placed in ice water to curl the “curls”, then the sauce is spread with a brush.
Duck cooked in foil in the oven is a 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 a truly delicious duck, a number of certain well-established rules and norms should be observed.
Since duck meat is quite fatty, it should not be fried over an 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!
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, it is easiest to bake a duck wrapped in food foil.
Since the foil is able to maintain a given temperature regime inside the package for a long time, while maintaining the juiciness of the products and not allowing them to burn outside.
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.
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, then the internal fat will begin to melt, 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, dried with paper towels and proceed to cutting and marinating.
Marinating is a very important cooking step that must not be skipped if you want your duck to be juicy and soft. Wine marinade, cherry, citrus or lime juice marinade will help to partially get rid of stiffness.
Stuffing the duck with apples, sliced lemon slices or lingonberries will also add juiciness. Acidic ingredients give fatty meat a special piquant hue, 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.
Step by step recipe (whole duck)
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:
- filtered water - 3.5 l;
- natural apple cider 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
Energy value per 100 g: 310 kcal.
Step by step description:
- Prepare the sour marinade: Dissolve apple cider vinegar in cold water and toss in the 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 with 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:
- 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:
- 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 it with paper towels and rub inside and out with 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 a temperature of 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
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 pepper, garlic powder - 1 tsp each.
Cooking time: 2 hours
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;
- Prepare the Hoisin sauce: combine all the necessary ingredients and grind until smooth;
- Cut the finished duck into thin slices and serve with sauce, pickled cucumbers and green onions.
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 tougher meat in older birds. That is why, try to choose a younger duck.
If not a domestic duck, but a wild duck is used for cooking, it must be soaked for several hours in clean water (the water should be changed several times). Thus, the smell of mud is removed.
Phosphorus, zinc, iron, calcium - this is not the whole list of elements that make duck meat incredibly useful. But to cook it so that it is also tasty is not an easy task.
Many people think that chicken and duck meat are prepared in the same way, and this is their main mistake. We will prove that it is not difficult to cook a juicy and soft duck. By preparing a duck according to one of the recipes below, you can surprise your guests with fragrant, tender and juicy roasted duck meat.
Duck with honey in the oven
Cooking time: 1,5 hour excluding marinating poultry.
Ingredients:
- duck - 1 kg;
- honey - 3 tbsp. l.;
- water - 250 ml;
- salt - 1.5 tsp;
- black pepper - 0.5 tsp.
Cooking:
Gut the duck, remove the paws, wings, excess fat. By the way, fat can drain on its own if you hold the carcass over steam for half an hour (put the duck in a colander set over a container of water). Pour boiling water over the prepared carcass, dry with a paper towel.
Rub the bird inside and out with salt and pepper.
Dilute honey in a glass of water and brush the whole duck with the resulting syrup. Then put the bird in a cold place for 4 hours.
Transfer the marinated duck to a baking sheet lined with foil. Put it in an oven preheated to 180 degrees. Bake the duck for 1.5 hours. Every 10 minutes, you need to lubricate the meat with honey syrup, as well as the fat released from the meat.
Serve as a whole. On the sides of the bird, you can put lettuce, parsley, fresh vegetables.
On a note:
- In order for the duck to be juicy and soft, it must be marinated first.
- When processing a duck, we must not forget to cut off the tail (back of the bird), otherwise it will give the finished dish an unpleasant odor.
- Special containers for cooking duck - ducklings, made of cast iron or tempered glass, will make the meat tender and fragrant.
- Any spices can be added to honey syrup: coriander, rosemary, crushed garlic. They will give the bird an unusual flavor.
- It is easy to check the readiness of the bird, just pierce the carcass in the thickest dough with a toothpick. If at the same time a clear liquid is released, and the skin will be pierced without any problems, then the meat is ready.
- Tastier, softer is the baked homemade, and not the wild duck. Wild bird meat is much tougher, so only experienced housewives can cook a delicious dish from it.
Baked duck with rice in the oven
Cooking time: 2 hours 30 minutes excluding marinating time.
Ingredients:
- duck carcass - 1.5 kg;
- steamed rice - 250 grams;
- apples - 2 pcs.;
- carrots - 2 pcs.;
- rosemary - 3 sprigs;
- onions - 1 pc.;
- garlic - 1 head;
- ground black pepper, salt.
Cooking process:
Wash the carcass, cut off excess fat, tail, paws, trim the wings. Pour boiling water over the duck. Grate the carcass with this mixture: combine chopped garlic and rosemary with salt and pepper. Put the grated duck in a cold place to marinate for at least 3 hours.
Grate the carrots, cut the onion into cubes. Fry vegetables in a pan for 5 minutes.
Rinse the rice so that the water is clear. Boil it in salted water until tender. Combine rice with vegetables.
Cut the apples into 4 pieces, remove the core.
Line a baking sheet with foil. Put a pickled bird on it. Stuff it with rice and vegetables. Fill the remaining space with apples. Sew up the hole with red thread or close the hole with a whole apple. Seal the duck tightly with foil and send it to the oven for 2 hours.
- The meat of a raw, young duck should be dark pink in color. The light shade of the meat indicates that it has been repeatedly thawed and frozen.
- A good duck should have a dry (never sticky), soft, shiny and smooth skin.
- The meat should not have bright yellow fat. This suggests that the bird has been lying on the counter for a long time, and the process of fat oxidation has already begun in it.
- The weight of a young duck is 1–1.5 kg, an old one is about 2 kg. It's okay if you bought an old duck. It can also make a delicious dish. You just need to take into account that then the time for marinating the bird and baking it should be increased.
- The age of a bird can be determined by looking under its wing: in a young and fresh carcass, the membrane is white, covered with a small fluff, and has a pleasant color. An old duck has a yellow, thick membrane, instead of a fluff there are feathers. If the duck is young, but stale (it has been lying on the counter for a long time), then green or yellow dots can be seen on the membrane.
- If there is no time to marinate the duck, and it must be baked for dinner, then before putting the carcass in the oven, you need to cook it. It is enough to send the duck to boiling water for 30 minutes. After that, take out the bird, if desired, stuff it with vegetables or fruits, salt, add spices and put in the oven. And with the broth formed during the boiling of the bird, you can periodically water the bird during its baking.
Duck baked in the oven with apples
Cooking time: 2 hours 20 minutes without taking into account the time for marinating the bird.
Ingredients:
- duck - 1–1.5 kg;
- apples - 4 pcs.;
for the marinade:
- orange - 2 pcs.;
- lemon - 2 pcs.;
- salt - 2 tbsp. l.;
- black pepper - 1 tbsp. l.;
- oregano - 2 tsp;
- olive oil - 2 tbsp. l.
Step by step preparation:
Prepare the duck carcass: separate the neck from the skin by breaking and cutting off the cervical vertebrae. Remove giblets and fat, extreme phalanges at the wings, paws. Clean the tail by cutting off the top layer. Rinse the duck under running water. It is good to pour boiling water over it so that the skin becomes dense, elastic.
Make the marinade: cut the oranges and lemons in half. Squeeze juice out of them. Add to 200 ml of juice 1 tbsp. l. olive oil. Mix everything well. Add oregano, pepper and salt.
Marinate the duck. To do this, take a sleeve for baking. Tie one edge of the sleeve, put the duck, pour marinade over it, close the second edge. Roll the duck so that the marinade is distributed throughout the carcass. Send to the refrigerator for 4 hours.
Cut the apples into quarters, remove the core. Take the duck out of the sleeve and put apples inside it. Seal the duck's hole with a whole lemon or apple. Secure the lemon with toothpicks to keep it firmly in place.
Line a baking sheet with foil. Put a duck on it, laying the wings and neck under the bottom of the carcass. Seal the foil tightly in several layers (at least 2 layers so that the foil does not tear). Put in the oven for 2 hours.
After 2 hours, take out the duck, open it by making the top incision with scissors. Take a little juice that stands out (5 tsp), add 40 grams of butter to them. Melt butter in hot juice. Lubricate the duck with the mixture and put in the oven for 15 minutes, increasing the temperature to 220 degrees. Thanks to this technique, the duck's crust will be crispy, while the meat itself will not be overdried.
Serve the duck on a large platter, after removing the apples and placing them nicely around the carcass.
Helpful Hints:
- Olive oil must be added to the marinade. It brings out the flavor of the spices and also helps them stay on the carcass due to its viscosity.
- In order for duck meat to be juicy and well-soaked, you need to marinate it for at least 4 hours.
- So that the filling does not come out during baking, you need to lay it loosely in the carcass.
- In order for the meat to bake evenly, you need to bake the duck at a temperature of 180 degrees.
- It is very easy to douse the bird with boiling water, just holding it by the neck with one hand and pouring water from the kettle on the carcass with the other.
- To make the juice from citrus fruits easier to give, before cutting an orange or lemon, you need to roll it on the board, pressing it with your hand.
- Apples need to be chosen sweet and sour, for example, varieties "Antonovka", "Semirenko". It is better not to take sweet ones, because they have a lot of sugar, they release a lot of juice, as a result of which the filling becomes like porridge.
Baked domestic duck in the oven with buckwheat and prunes
Cooking time: 2 hours 30 minutes(excluding the time for marinating the duck).
Ingredients:
- duck - 1–1.5 kg;
- carrots - 1 pc.;
- onions - 1 pc.;
- pearl barley - 50 grams;
- buckwheat - 250 grams;
- walnuts - 50 grams;
- prunes - 6 pcs.;
- lemon - 1 pc.
for the marinade:
- garlic - 1 head;
- sunflower oil - 30 ml;
- paprika - 1 tsp;
- nutmeg - 0.5 tsp;
- black pepper and salt - 1 tsp each.
Cooking:
Prepare the carcass: cut off the legs, cut the wings, remove excess fat. Rinse the carcass under running water, pour over with boiling water.
Prepare the marinade: squeeze the garlic, add paprika, ground pepper, nutmeg, sunflower oil to it. Mix. Put one tablespoon of the marinade inside the duck. Thoroughly spread the marinade. Rub the remaining mixture on top, evenly distributing it over the entire surface of the carcass.
Put the duck in the sleeve and put in a cold place to marinate (you can all night).
Dry the grits in the oven: pour buckwheat and barley on a baking sheet. Send to the oven for 15 minutes at a temperature of 150 degrees. As a result of drying, the groats will not boil during roasting in duck, and will not turn into porridge. After 15 minutes, remove the cereal from the oven, pour into a bowl and pour water (300 grams of cereal need 0.5 liters of boiling water). If there is more boiling water, then the cereal will simply fall apart and will no longer be crumbly after baking. Leave the cereal in water for 4 hours.
Chop carrots and onions. Fry vegetables until half cooked in vegetable oil. Salt the roast, add pepper and mix it with steamed cereals. Add prunes and walnuts.
Stuff duck with prepared porridge. Close the hole with a whole lemon, secure it with toothpicks. Put the duck on a baking sheet covered with foil and put in the oven for 2 hours.
After 2 hours, take out a baking sheet, make an incision on top, grease the carcass with a mixture of duck juice and butter (40 grams of butter is needed for 5 teaspoons of juice). And again send to the oven for 15 minutes, increasing the baking temperature to 220 degrees.
Serve in portions, laying out a side dish separately, putting a piece of meat next to it.
Adviсe:
- In order to properly and easily butcher a bird, you need to put it on the chest, make an incision along the entire sternum, and then turn the carcass on its back. Then cut the duck between the breast and leg into 2 parts. And then the leg is still divided into 2 parts.
- To get rid of the unpleasant smell of duck, you need to make a concentrated marinade.
- If during the gutting of a bird her gallbladder burst, you need to rinse the duck several times under cold water.
- Wings and legs should not be thrown away. They can be used to make broth.
- During the marinating process, it is necessary to shake the duck periodically.
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