How to make duck meat soft and juicy. Stewed soft and juicy duck in the oven in slices - recipe on video
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 show 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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Questions about how to cook a duck at home arise not only from novice housewives, but also from highly experienced culinary "gurus". After all, there is always a “danger” that new, unique recipes have appeared in the world that make poultry meat especially tender and juicy? Read, study, choose!
Duck with apples - holiday recipe
Ingredients:
- prunes (pitted) - 500 g;
- apples (sweet and sour varieties) - 6 pcs.;
- regular sugar - 40 g;
- duck - from 2 kg;
- vegetable oil - 20 g;
- a sprig of rosemary;
- half a lemon;
- we select the composition of thyme, pepper, ginger, salt.
Cooking:
- We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning thin hairs. Wash the bird thoroughly and pat dry. We pluck all the feathers with tweezers, remove the “wen” from the duck tail (tail), remove fat from the skin of the neck. This procedure is mandatory.
- Well-washed prunes for three minutes, pour boiling water. Cut five clean apples into slices (one set aside), sprinkle with the juice of half a lemon.
- We separate the leaves of rosemary from the stem, place in a mortar along with pepper, thyme and salt, carefully grind the composition. We rub the duck with the resulting mixture, including the inside.
- We combine and mix prunes, apples and sugar, place the products inside the bird, sew the edges of the skin or fasten with skewers.
- We process the baking sheet with oil, cut the whole apple into thin plates, spread it in a layer on a metal sheet, place the prepared carcass on top.
- We send the duck for 3 hours in the oven (190 ° C). Periodically pour over the fat formed during the cooking process.
We cut the festive duck into portions, serve with baked fruits, decorate with bright sprigs of currants or lingonberries.
Whole duck in the oven
Ingredients:
- sour apples - 4 pcs.;
- duck - up to 2 kg;
- dried apricots, walnuts, prunes - 10 pcs.;
- garlic cloves - 5 pcs.;
- oil (sunflower or olive) - 20 g;
- select the composition of salt, pepper, spices.
Cooking:
- How to cook a duck according to the presented recipe? We start with the filling. We clean the apples, remove the cores, cut the fruit into slices. We divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all the ingredients, add the chopped nut kernels.
- We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sew them up.
- Rub the bird with salt, pepper, chopped garlic cloves. We place the carcass on a baking sheet treated with oil, cover with pieces of fruit and whole fruits, cover with foil.
- We bake the dish for 1.5 hours (180 ° C), periodically water the duck with the juice that stands out. We remove the paper in 15 minutes. until the end of our activity.
We spread the whole duck on a dish, decorate with baked fruits.
Duck in the oven with potatoes
Ingredients:
- duck - up to 2 kg;
- potatoes - 500 g;
- onion - 500 g;
- red wine - up to 100 ml;
- currant juice - 200 ml;
- honey - 130 g;
- pepper, salt, sprigs of thyme and sage.
Cooking:
- We place ruby wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, heat the composition over low heat without boiling. Add fresh honey to a slightly chilled fragrant broth and stir the mixture until the components are completely dissolved.
- We cover the form with foil, process the paper with oil and lay out the root crops, cut into plates, seasoned with salt and spices.
- We divide the prepared duck into halves, rub it in a similar way, place it in a large bowl, pour over the prepared wine sauce. We place oppression on top, send the product for 3 hours in the refrigerator.
- Next, spread the parts of the duck on a pillow of potatoes, cover with foil, bake for 1 hour (190 ° C). We take out the dish, remove the paper, once again pour the parts of the carcass with wine sauce and continue cooking for 30 minutes. until they turn golden brown.
Describing the fabulous taste of this dish is useless. It just needs to be prepared and enjoyed!
Stew in a slow cooker
Tender and extremely juicy duck, cooked in a kitchen appliance, is quite “self-sufficient” for creating a luxurious bouquet of various flavors when decorating gourmet dishes.
Ingredients:
- carrots - 1 kg;
- duck - 1.5 kg;
- potatoes - ½ kg;
- onion - 1.5 kg;
- seasonings and spices, table salt;
- garlic cloves - 5 pcs.
Cooking:
- We cut the prepared duck into portions, pepper, salt, rub with spices and spices, leave for 2 hours in this state.
- Wash vegetables, peel. We chop the carrots into strips, divide the potatoes into sticks, cut the onion into half rings. We chop the garlic.
- We put the pickled parts of the carcass into the multicooker bowl, set the “Baking” mode on the unit, place the pieces of duck and fry until golden brown. We do not add water and fat: the bird has enough of its own "resources".
- We spread the vegetables and continue cooking in the same program until the products are soft.
We spread the duck from the multicooker, serve the dish hot.
Peking duck - a classic of cooking
Ingredients:
- duck - up to 3 kg;
- honey - 100 g;
- red wine - 200 ml;
- soy sauce - 50 g;
- vodka (gin) - 100 ml;
- ginger, salt, pepper.
Cooking:
- We prepare the bird in the usual way. We rub the carcass dried with napkins with a strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “drunk” carcass for 2 minutes. into boiling water, remove from the liquid and blot again with a paper towel. Duck should not be boiled!
- We combine wine and honey. We rub the carcass with pepper, salt, then with a wine mixture, put it on a jar, put a tray under it and send it to the refrigerator for a day. We repeat the processing of the product with honey sauce several times.
- We spread the duck on a baking sheet (without a can, of course), pour a little purified water on the bottom, cover the carcass with metallic paper. We try to ensure that the paper does not come into contact with the "body".
- Bake the bird for 30 minutes. (220°C), then place it on a wire rack. We continue cooking until a dark brown, even reddish color appears on the skin. We “shoe” the legs in foil.
- We extract the Peking duck from the heat of the oven, put it on a dish, pour over the wine sauce with honey.
Skilled cooks cut the cooked bird into hundreds of thin slices. A dish is served with the wishes "zhu ni veikou hao", which in Chinese means - bon appetit!
Delicious duck pieces
Ingredients:
- oranges - 3 pcs.;
- bird carcass;
- a sprig of rosemary;
- pepper, salt.
Cooking:
- We divide the clean and dried duck into portions, rub with salt and spices, place in a baking dish.
- Squeeze juice from one citrus, pour over duck meat. Cut the remaining oranges into thick circles, divide them in half and spread them around the carcass. Cover the dish with foil.
- We leave the product for 5 hours in the refrigerator, after which we send it for 50 minutes. into the oven (200°C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.
We serve our charming duck, not forgetting to pour over it with orange juice mixed with hot fat from the mold.
Christmas Orange Roast Recipe
Ingredients:
- young duck - up to 2.5 kg;
- oranges - 6 pcs.;
- sweet mustard - 20 g;
- soy sauce - 30 g;
- not very thick honey - 100 g;
- pepper and salt - optional;
- celery stalks - 2 pcs.
Cooking:
- We combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix the composition thoroughly.
- We place the prepared duck in a plastic bag, add the marinade, turn the bag several times so that the sauce is evenly distributed over the carcass.
- Pour the honey mixture into a separate bowl, remove the bird from the package, send it overnight in a closed container in the refrigerator.
- We take out the duck, lay in the middle sliced oranges and peeled celery stalks. We place the bird on a baking sheet and send it to the oven for 1 hour (220 ° C).
- Every 20 min. pour the carcass with the remaining marinade and juice collected from the metal sheet.
Serve the duck on a large platter. We cover the golden carcass with orange slices of baked oranges, pour over the icing sauce. Christmas was a success!
Duck pilaf in a slow cooker
Ingredients:
- small duck - 1.5 kg;
- carrots - 2 pcs.;
- onion - 300 g;
- prunes - 10 pcs.;
- rice - 800 g;
- a head of garlic;
- broth or purified water - 1 l;
- the composition of pepper, salt, seasonings is consistent with personal tastes.
Cooking:
- Rice wash and leave in clean water. We divide the onion into strips, chop the carrots into strips.
- We cut the duck into pieces, free the meat from the bones, do not throw away the extracted fat. Remove the skin, finely chop, fry in duck fat, remove the greaves.
- We put vegetables in the pan, sauté and add duck meat. Pour the broth or bottled water, heat the composition to a boil. We reduce the intensity of heating, put a head of garlic in the middle of the pilaf components and get the so-called zirvak.
- Stew the food for an hour, then remove the garlic, spread the rice and prunes. Pepper, salt the food, add selected seasonings. We continue to cook for another 15 minutes from the start of a new boil.
Remove the finished dish from the stove, cover with a towel, leave for a quarter of an hour. Almost Uzbek pilaf with duck is ready!
Poultry fillet in honey mustard sauce
Ingredients:
- honey and mustard - 20 g each;
- duck fillet;
- salt, pepper, spices.
Cooking:
- Put pepper, salt, seasonings in a bowl. Separately combine mustard and honey. Rub the duck meat with the resulting dry mixture, and then grease it with a sweet sauce.
- After 30 minutes, lay the poultry fillet on a baking sheet and bake under foil at t 200 ° C. After an hour, remove the paper and continue cooking the meat until you get a delicious crust.
We divide the bird fillet into slices, pour over the remaining part of the honey-mustard sauce.
How to cook wild duck
Ingredients:
- wild duck;
- bulb;
- vinegar (9%);
- coarse salt, fragrant herbs (tarragon, basil, rosemary, cumin).
Cooking:
- We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, process the carcass over the burner fire. We arrange a revision of the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
- The wild bird has a not very pleasant fishy smell, so we marinate the product in bottled water with vinegar (1 tablespoon of essence is needed per glass of liquid) and onion rings. Leave the bird in the solution for 3 hours.
- Rub the duck with salt, pepper, your favorite herbs and spices. We tie the drumsticks of the carcass with culinary threads, wrap it in several layers of foil and make holes in the paper to let the steam out.
- We bake the bird for 2 hours at t 190 ° C.
Serve on a large platter surrounded by slices of citrus fruits.
Braised duck in a cauldron
Ingredients:
- bulbs - 2 pcs.;
- carrot;
- garlic cloves - 2 pcs.;
- duck;
- grated nutmeg, paprika - ½ tsp each;
- vegetable oil - 50 g;
- peppercorns, bay leaf, salt.
Cooking:
- We divide the carcass into portions, place in a cauldron, quickly fry in oil over high heat.
- We cut the vegetables in any shape, send them to the duck along with chopped garlic.
- Pour in bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and parsley. We reduce the intensity of heating, simmer the dish for 1.5 hours.
We serve the bird stewed in a cauldron hot.
Duck breast baked in dough
Ingredients:
- raspberry jam - 30 g;
- ready-made puff pastry - 500 g;
- duck breasts - 2 pcs.;
- fresh champignons - 150 g;
- bulb;
- melted butter - 30 g;
- parsley, salt, pepper.
Cooking:
- Lightly beat off poultry meat, forming layers, then salt and pepper, grease with raspberry jam.
- We roll the slices, tie them with a thread, fry in oil until crusty, “sealing” the meat juice inside the product.
- In the pan where the breasts were cooked, put the onion and chopped mushrooms. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
- Divide puff pastry into two sheets. On one spread the mushroom filling.
- We cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. We cover the workpiece with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in an oven (190°C).
We cut the finished pie into portions and put the duck breasts baked in dough on a dish.
Cassoulet in Toulouse
Ingredients:
- white beans - 50 g;
- duck leg;
- bulb;
- garlic clove - 1 pc.;
- tomatoes - 100 g;
- goose fat - 400 g;
- a slice of bacon;
- sea salt;
- chicken broth - 300 ml;
- tomato paste, butter, bread crumbs - 1 tsp each;
- sausage.
Cooking:
- Sprinkle the duck leg with sea salt, place in a container and marinate for up to 10 hours.
- We wash off the salt from the meat, dry it with a napkin and put it in a pan with goose fat. We fry for 1.5 hours, after which we bake the product in the oven (250 ° C) for 5 minutes until crispy.
- Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden brown, add the beans, tomato paste, chopped tomatoes and a clove of garlic. We fry the food a little, then pour in the chicken broth and boil the components of the dish for 1.5 hours.
- We put the finished beans in a mold, attach the sausage and bacon, sprinkle the food with bread crumbs, send it to the oven (220 ° C) for 5 minutes.
We solemnly lay out the duck leg on the baked dish. Isn't this sumptuous Toulouse-style cassoulet a miracle?
Ingredients:
- carrots and onions - 1 pc.;
- duck;
- buckwheat - 100 g;
- vegetable oil;
- a head of garlic;
- nutmeg, pepper (black and red), salt.
Cooking:
- Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers larger than buckwheat, and add a little salt. Boil the product until cooked.
- Grind the garlic, add the grated walnut, pepper, salt and oil. Thoroughly mix the composition and coat the prepared duck with it, including the cavity of the bird. We leave the carcass for an hour in a fragrant "fur coat".
- We chop the onion, fry, add the carrots, cut into strips, and after 15 minutes mix the vegetables with the finished buckwheat porridge.
- We stuff the duck with a slightly cooled filling, sew up the cavity of the bird and send the carcass to the oven for an hour (t-180 ° C). Do not forget to water it with the allocated fragrant juice.
And this is no longer a miracle, but a real culinary masterpiece left to us by our ancestors.
Cooking poultry with lingonberry sauce
Ingredients:
- duck fillet - 500 g;
- lingonberries - 200 g;
- vegetable oil (sunflower) and butter - 100 g;
- brown sugar - 40 g;
- red wine - 80 ml;
- cinnamon sticks - 2 pcs.;
- salt, rosemary, pepper.
Cooking:
- Rub clean duck fillet with salt and pepper. So that the skin on the meat does not deform during the heat treatment, we cut it in several places.
- Put the piece in a hot frying pan with oil (both types of fat) and fry the product until golden brown.
- Reduce the intensity of heating, simmer the fillets for another 3 minutes, and then transfer to a bowl and cover with foil.
- In the pan where the meat was fried, we put lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the odorous mixture for five minutes. We lower the duck fillet into a fragrant composition, add the released meat juice. Heat for one minute and finish cooking.
We cut our yummy into oblique slices, try it, feeling proud of our culinary success.
Duck baked in the sleeve
Ingredients:
- potatoes - 500 g;
- orange;
- duck;
- bulb;
- a head of garlic;
- the amount of olive oil, spices, Provence herbs is used according to preference.
Cooking:
- We grind the peeled garlic, squeeze the juice from the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
- We rub the duck, divided into small parts, with the resulting fragrant mixture.
- After an hour, we put the onion, chopped into rings, chopped root vegetables into the culinary sleeve, sprinkle them with a spicy mixture and salt, sprinkle with oil. On top of the vegetables lay out the pieces of pickled carcass. We bake the bird in the sleeve for an hour (180 ° C).
A very quick and effective way to get the most delicious duck skillfully baked in the oven.
Dried duck breast
To prepare the presented dish, it will take ... neither more nor less than 4 weeks.
Ingredients:
- cane sugar - 20 g;
- salt - 50 g;
- duck breast;
- pepper, paprika, dried thyme - 1 tsp each;
- laurel leaf.
Cooking:
- We send the seasonings indicated in the recipe to a mortar and grind well.
- We remove excess fat from the breast, make cuts on the skin and rub the meat with spices. We place the meat in a bowl and pour the rest of the seasoning.
- We send the product to the refrigerator for a week of pickling.
- We take out the breast, wash it thoroughly, dry it with napkins, pack it in a vacuum or in gauze folded in several layers. We return the meat to the cold for another 3 weeks.
We cut the fragrant dried breast into thin layers, enjoy the piquant taste of the cooked dish.
Duck stewed with cabbage
Ingredients:
- white cabbage - 1 kg;
- carrot;
- bulb;
- sweet pepper fruit;
- duck - up to 1.5 kg;
- salt, herbs, spices we use to taste;
- vegetable oil (sunflower or olive) - 50 g.
Cooking:
- We divide the prepared duck into pieces, put it in the pan with the skin down to melt more fat. Pour in quite a bit of oil.
- We pepper the meat, salt, sprinkle with spices and spices, fry on both sides, take it out of the container.
- In place of the bird, place the chopped onion, sauté for 5 minutes and add the chopped cabbage, chopped peppers, chopped carrots. Slightly salt and pepper, add pieces of duck.
- Fry the food until cooked, periodically turning the ingredients of the dish.
The duck usefully "swimmed" among the roasting vegetables, saturated with their tastes and aromas, it's time for a plate!
If we put our whole soul into culinary experiments, the question of how to cook a duck or other favorite food never arises. True gourmets say that delicious food is the one in which they throw a pinch of love!
A festive feast is impossible to imagine without the “main” dish, which sets the tone for the entire culinary composition. So, for a Sunday dinner with the family, the “regular” fried chicken with a vegetable side dish is perfect. Juicy and aromatic turkey stuffed with apples is traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. But the baked duck in the oven is associated with the New Year and Christmas for many. Delicious and juicy, such a "bird" will decorate any table, attracting everyone's attention with its ruddy fried skin and breathtaking aroma. First of all, how to marinate duck for roasting in the oven so that it is soft and juicy? Today we will learn the secrets of making marinades that give the meat an unusually tender and pleasant taste - with honey, mustard, garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily cook an amazingly tasty duck in a sleeve and foil at home, delighting loved ones with such an unusual and chic dish. So let's start cooking!
How to marinate a duck for baking in the oven so that it is soft and juicy - a step by step recipe with a photo
The duck baked in the oven is prepared for especially solemn dates, when relatives and friends gather at the table. Many housewives are wondering how to marinate duck for baking so that it is soft and juicy? Unlike chicken or turkey, duck meat is more fatty and high-calorie - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” excess fat during roasting, and will also acquire softness and tenderness. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade - with mayonnaise and soy sauce. Following our simple recipe, you can quickly prepare an extremely tasty and fragrant marinade that your duck carcass will definitely “like”.
Required ingredients for a duck marinade recipe to bake in the oven:
- garlic - 4 - 5 cloves
- mayonnaise - 100 ml
- soy sauce - 5 tbsp. l.
- black pepper (or a mixture of different peppers) - to taste
- salt - to taste
Marinating duck before baking in the oven - step by step recipe instructions, with photo:
Spicy duck marinade with honey and mustard overnight - recipe with photo
The honey-mustard marinade gives the roasted duck an exquisite spicy taste and an appetizing “caramel” crust. Indeed, it is difficult to come up with more suitable ingredients for making a marinade than honey and mustard - this combination has long become a classic. We picked up a simple recipe with a photo of an exquisite sauce, which is usually used to smear duck overnight so that the meat is saturated with spices. The duck marinated according to our recipe in the oven turns out soft and juicy - the most "finicky" gourmets will definitely appreciate the delicate taste of this festive dish.
The list of ingredients for cooking duck in a honey-mustard marinade overnight:
- duck carcass - medium size
- natural honey and mustard - 2 tbsp. l.
- water - 1 glass
- spices and salt - to taste
The recipe for a spicy honey and mustard marinade for duck baked in the oven - we cook step by step:
- Rinse the bird thoroughly, pat dry with a paper towel.
- In a separate bowl, mix salt and your favorite spices. Rub the duck with the resulting mixture.
- For the marinade, you need to combine honey and mustard to a homogeneous consistency and completely coat the duck carcass. We spread it on a baking sheet and send it to the oven preheated to 200 degrees - do not forget to pour in the water according to the recipe.
- Bake for about an hour, periodically basting the bird with sauce from a baking sheet. We place the finished duck on a beautiful dish and decorate with sprigs of fresh herbs. Bon appetit!
Baked duck in the oven with apples - a delicious recipe step by step with a photo
On the eve of the New Year and Christmas holidays, housewives take out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with something delicious, we recommend cooking a duck with apples baked in the oven. The tradition of roasting poultry "in apples" originates in Europe - in many countries this is a favorite holiday dish. Here you will find a delicious recipe step by step with a photo of a duck stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be decorated with greens and a side dish of apples - a wonderful culinary still life!
We stock up on ingredients according to the recipe for duck baked with apples in the oven:
- duck carcass - weight about 2 kg
- sweet and sour apples - 4 - 5 pcs.
- cinnamon - ½ tsp
- brown sugar - 2 tsp
- salt and pepper - to taste
- spices (rosemary, oregano, Provence herbs) - 1 tsp.
- apple cider vinegar - ½ cup
- olive oil - 2 tbsp. l.
How to bake a whole juicy duck with apples:
- Before cooking, you need to process the duck carcass - remove the insides, cut off excess fat and the ends of the bones.
- In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
- We apply the marinade to the carcass, carefully lubricating all parts with a spicy mixture. Now we send the bird to the refrigerator shelf for the night or at least for 4-6 hours.
- After the specified time, we take out the duck and proceed to the next step - wash the apples, cut into pieces and remove the core.
- We stuff the pickled duck with apples and put it in a baking dish. The remaining pieces of fruit are laid out around the duck carcass to bake in a “clean” form.
- Many inexperienced housewives are interested in how much to bake a duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden crust, every 30 minutes pour the bird with a mixture of juice and fat, flowing to the bottom of the baking sheet.
- We serve the finished duck with two different side dishes - from apples baked as “minced meat” and fruits laid out around the bird. In the first case, the side dish does not require additional processing, it is enough just to lay out the pieces on a dish with a duck. As for the apples that were baked in a mold, put them in a separate saucepan and pour melted duck fat (2 tablespoons). Pour sugar and cinnamon there, and then put on medium heat for about 5 minutes.
- A roasted duck dish will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our roasted duck!
Whole juicy duck in the oven with potatoes at home - a step by step recipe with a photo
Due to its valuable nutritional properties, duck meat is recommended for use in violations of the cardiovascular system, as well as some nervous disorders. In addition, the duck contains a number of useful substances - oleic acid, omega-3 and omega-6 fatty acids, as well as a number of vitamins A, B, E. How to cook a juicy duck at home? Follow step by step our recipe with a photo, and in a couple of hours you will have a delicious duck with potatoes ready - just royal food! The presented recipe for a duck, whole baked on a potato “cushion”, will definitely come in handy for housewives for the upcoming New Year and Christmas holidays.
Ingredients for roasting duck with potatoes in the oven:
- fresh gutted duck - 1.5 kg
- potatoes - 1 kg
- garlic - head
- apple - 1 pc.
- mayonnaise - 150 gr.
- salt and pepper - to taste
We bake duck with potatoes at home - a step-by-step recipe, with a photo:
- We thoroughly wash the duck under running water, blot it with a paper towel and place it in a capacious bowl - we will return to the "bird" a little later.
- We clean the head of garlic from the husk and finely chop with a knife.
- In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, you need to grind the garlic, bringing the mass to uniformity.
- Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
- We clean the potatoes and cut into pieces of 2-3 cm. Cut the apple into two parts, free from the core and also chop.
- At the bottom of a deep baking sheet we spread potatoes in an even layer, and on top we place a duck carcass stuffed with an apple. Cover with a piece of foil and seal the edges tightly. We send the form with the bird to the oven, preheated to 200 degrees - for about an hour.
- We take out the baking sheet with the duck, remove the foil and send it back to bake for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a ruddy crispy crust.
- Before serving, the whole carcass can be divided into pieces and beautifully laid out on a dish, supplemented with a potato side dish. Such a duck will become a real “highlight of the program” of any holiday menu - just lick your fingers!
Duck recipe in the oven, baked in the sleeve - with a photo of the finished dish
Roasted duck with rice is a truly versatile dish that is appropriate for both festive and everyday meals. If your guests are already “on the doorstep”, you can safely cook a duck in a sleeve in the oven according to our simple recipe with a photo, using the most affordable ingredients for this. Rice garnish will give the dish satiety - here you have a ready-made lunch or dinner!
List of ingredients for the recipe for duck baked in the sleeve in the oven:
- fresh duck carcass - 1 pc.
- rice - 300 gr.
- salt and spices - to taste
How to cook juicy meat duck in a sleeve in the oven - recipe description:
- We rub the gutted duck with salt and spices - from the inside and outside. Set the bowl with the bird aside for now so that the meat marinates.
- Pour rice into a saucepan, fill with water and set to boil over medium heat. The water needs to be salted.
- We fill the duck with ready-cooled rice and, having fastened the hole with wooden toothpicks, we send it to the baking sleeve. We tie it tightly and put it in an oven preheated to 200 degrees for about an hour.
- After the specified time, we get a juicy soft duck, ready to serve. When laying out the meat, do not forget about the rice side dish, which perfectly complements the delicious taste of the dish. Let's start tasting!
Tender duck with oranges in the oven in foil - a step by step recipe with photos and videos
The recipe for duck baked with oranges in the oven comes from France, the country with the most exquisite cuisine in the world. Delicate, with a subtle hint of citrus, such a duck will be remembered for a long time for its incomparable taste and aroma. Each housewife will easily master our step-by-step recipe with a photo, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake a duck in an orange marinade in the oven - delicious, fragrant and nutritious!
Video with a recipe for duck baked in foil in the oven with oranges:
How to bake a whole duck with apples and plums in the oven to be juicy - step by step recipe with photo
Many beginners in the culinary business consider cooking duck in the oven to be a rather complicated and time-consuming process, only experienced craftsmen can do it. However, there are many simple recipes for this waterfowl, which everyone can master. How to bake a whole duck with apples and plums to be juicy? Our step-by-step recipe with a photo of a delicious and juicy duck will definitely become your signature one - seasonal plums can be replaced with oranges or quince.
To roast a whole duck in the oven, you will need the following ingredients:
- medium-sized duck carcass - 1 pc.
- apples - 3 - 4 pcs.
- plums - 4 pcs.
- salt - 1 tbsp. l.
- spices for poultry (mixture) - 1 tbsp. l.
- soy sauce - 25 ml
- honey - 25 ml
The procedure for preparing a baked duck in the oven stuffed with apples and plums - step by step according to the recipe:
- We wash the duck carcass inside and out, if necessary, remove the remains of feathers and excess fat. We put a kettle of water on the fire and wait for it to boil.
- We put the prepared bird in a capacious bowl and begin to pour boiling water over it - such a hot “washing” helps to close the pores. As a result, the skin will become more elastic and will not crack during the baking process.
- Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
- Cut the apples, remove the core with seeds, chop into medium-sized slices. Remove the pits from the plums and cut into quarters. We stuff the duck with pieces of fruit, and fix the hole with a wooden skewer.
- We line the bottom of the baking sheet with parchment and “conveniently” lay out the stuffed bird, surrounded by pieces of apples and plums. Bake in a preheated oven at 180 degrees for 40 minutes. When an appetizing golden crust appears on the surface, turn the duck over to the other side and leave to bake for another 40-50 minutes, lowering the temperature to 170 degrees.
- During the specified time, you need to take a break to grease the carcass with a mixture of soy sauce and honey. Put the finished bird on a dish, and serve with a fruit side dish. Honey glaze will give the duck a beautiful glossy sheen, and the spicy mixture will give a unique taste and aroma.
How to cook duck stew in pieces so that it is soft and juicy - a video recipe for the oven and skillet
Duck baked in the oven is a truly wide field for imagination for beginners and experienced chefs. How to cook duck stew in pieces so that it is soft and juicy? With the help of a simple video recipe, you will discover many of the "wisdom" of the correct preparation of stewed duck - in a frying pan and in the oven.
Stewed soft and juicy duck in the oven in slices - recipe on video:
How to properly and quickly cook Peking duck at home - step by step video recipe
Peking duck is one of the traditional and popular Chinese dishes. Despite its exotic name, the dish is prepared quickly and easily - in the video you will find a simplified version of the recipe. So, how to cook Peking duck? With our step-by-step recipe, you will get a dish whose divine taste was enjoyed by the ancient emperors and nobles of the Celestial Empire.
Cooking Peking duck at home - according to a simple video recipe:
How to cook duck in the oven in a sleeve with buckwheat so that it is soft and juicy - recipe on video
Duck baked in the oven with buckwheat will become a real decoration of the festive and everyday table - tender and satisfying, the dish melts in your mouth! How to cook a duck in a sleeve so that it is soft and juicy? In the video you will find the recipe for this versatile dish - both hot and garnish.
Juicy and soft duck in the oven in a sleeve with buckwheat - recipe, video:
How to cook roasted duck in the oven? Our pages present simple recipes step by step with photos of spicy marinades for duck so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our recipes in the video, you can easily bake the duck in the oven in whole and in pieces, in foil and sleeves - with apples, potatoes, rice, buckwheat, oranges, plums, in Peking style. We are sure that with the help of these recipes, every housewife will be able to cook a tasty and juicy duck at home. A real royal meal!
Duck meat is fatty, dense and very nutritious.
Many families have a tradition of preparing a duck for a festive table, because this bird is quite high in calories for an everyday table.
It is best to bake the duck in the oven or stew, then you will get a very fragrant and tasty duck.
Most housewives prefer to bake stuffed duck, duck filling options can be very different, the most popular is apples.
Today we will tell you how to cook duck quickly and easily, we will offer recipes for beginners and the secrets of choosing and roasting duck in the oven.
How to cook duck quickly
How to choose a duck for a delicious dish
Let's start with how to choose the right duck for cooking meat.
You need to choose a meat-type duck (broiler breed) with tender, tasty and soft meat at the age of 2 months.
It is by this time that its weight reaches 2-2.5 kg, and the meat does not have a characteristic duck smell, which is not pleasant to everyone.
In addition, the younger the duck, the faster it will cook from the inside.
The duck should be well-fed and have smooth, shiny, non-sticky or frizzy skin with narrow pores. Wide pores indicate a large age of the bird.
The meat in the cut is rich red, pure in color, without flowing liquid, with a pleasant smell. Fat is light in color and not too much.
How to bake duck meat quickly
Here is a quick way to roast duck.
1. Any duck is very fatty, so you need to pierce all the fatty places (breast, legs, etc.) with a toothpick to get rid of as much fat as possible.
2. Then put the duck in a special dish with a roasting rack. This is necessary so that air circulates around the roasting bird carcass.
If you do not have such a form, then the grate can be replaced with crumpled sheets of foil laid on the bottom of the duckling.
3. Rub the ducks inside and out with salt and black pepper, and there should be quite a lot of salt, then the duck will be crispy.
How long to bake a duck in the oven? It depends on the weight. It takes about 50 minutes - 1 hour for each kilogram.
4. Cooking duck meat in the oven according to this recipe should be at a temperature of 220-230 degrees Celsius. During the baking process, take the duck out of the oven 3-4 times and pour over the juices that stand out.
Readiness can be determined by piercing the meat. If there is juice with blood in the puncture, then hold it until it becomes light and transparent.
5. Let the duck sit for 20 minutes before carving.
When the duck is ready, the fat can not be poured out, but poured into a container and stored in the refrigerator, like ghee, for 2-3 months. It's great for roasting potatoes.
Quick duck recipe
Quick recipe for duck in the oven
1. Rinse the duck well and dry it. Salt and pepper inside and out.
2. Put the stuffing inside the carcass and plug the hole with toothpicks, but it is better to sew it with a thread.
3. Brush the duck with vegetable oil so that the skin does not become boiled, and place on a baking sheet lined with foil on the back. You can also cook the duck in a deep roasting pan or in a roaster. Next to the duck, lay out whole or halves of apples.
4. Cover the baking sheet with foil so that there are no holes and put in the oven at 180 degrees for 2-3 hours. Every half an hour, water the duck with the secreted fat.
5. 15-20 minutes before cooking, remove the foil, drain off excess fat and brown in the oven without covering with foil or a lid.
The secrets of cooking delicious duck in the oven
Cooking duck meat is much more difficult than chicken meat, so take note of these tips on how to cook duck properly to get a tender and tasty dish.
1. You need to choose a duck weighing no more than 2.5 kg, then the bird is definitely young.
2. Frozen duck must be completely thawed on the bottom shelf of the refrigerator.
3. Be sure to cut the bottom of the duck, otherwise there will be an unpleasant smell.
4. To reduce calories, pierce fatty places with a toothpick.
5. For juiciness, flavor and variety, stuff the duck with apples, oranges, prunes, mushrooms with rice.
6. The duck cooking time is calculated approximately as follows: 45-60 minutes per kg of weight and another 20-25 minutes for browning the skin.
7. Cooking temperature averages 180 degrees, unless the recipe suggests otherwise. If it is lower, then the meat is cooked longer.
8. Roast the duck whole fastest in foil or in a roasting sleeve, cutting it open 20 minutes before done to brown the top.
9. When cooking open duck, remember to baste with rendered fat every 30 minutes.
10. In order to avoid dryness, the duck breast is quickly fried in a pan over medium to high heat before baking.
11. If you are going to cook the duck for the first time, then cook it for 20 minutes, cool to room temperature and then cook according to the selected recipe. This ensures that the meat inside does not remain raw.
12. If you have already bought a singed duck, then you do not need to scorch it a second time. If not, be sure to singe the bird's carcass, and pull out the thick stumps with tweezers.
Tasty duck and bon appetit!
On the eve of the holidays, the hostess has the main question - how to surprise guests without spending a lot of time. The ideal option is a bird baked with various fillings. How to cook duck in the oven so that it remains juicy and soft? To do this, you need to remember some of the nuances, which we will tell you about now.
How to choose a duck for cooking?
Before you start cooking, you need to choose a bird. It can be grown at home, that is, rural, or in a factory - factory. Features of feeding will be different, and the quality of meat depends on them. In most cases, a store-bought carcass has more tender meat and often tastes like chicken.
The duck can be large or small. In the first case, the carcass will have more meat and fat. But if you plan to cook a dish for two from it, then you can choose a small bird. The average carcass weighs somewhere around 2-3 kilograms. The bird raised in the village has a dark skin and a large amount of fat. For starters, it is better to choose a factory-made bird, and in the future you can try to cook a country duck.
What you need to cook duck
The duck can be baked whole, in pieces and stuffed.
According to professional chefs, stuffed duck is considered especially tasty. In addition to poultry, depending on the recipe, you may also need: cereals, garlic, onions, berries, dried fruits, celery, potatoes, lemons, oranges. To add flavor, you will need dill, parsley, thyme, basil, a little coriander and cumin. Honey and cranberries are also often used.
To bake a bird in the oven, you need to pick up dishes. It can be a duckling, a baking sheet or any other dishes with thick walls. If you plan to use foil, you can put the carcass directly on the grate, but first substituting a pan under it to drain the juice and fat. Some prefer to bake the carcass open on the grill. A microwave with the appropriate mode is also suitable.
Ways to cook duck
Game or poultry is cooked in pieces and whole. A portioned dish is faster to cook, but the whole carcass looks more impressive, and the taste is better preserved in it. First of all, let's decide how to cook a duck in the oven for a festive table. There are a huge number of recipes. Consider the most popular and delicious.
- Apples
- Duck
- Prunes and dried apricots
- nuts
- Salt and spices
The carcass must be washed and dried with a towel. Offal is removed at the time of processing. We rub the carcass with spices and salt from all sides, including from the inside. Peel apples, oranges, dried fruits and cut into pieces, add nuts. We fill the belly of the bird with stuffing and sew the edges with a thread. Outside, we grease the bird with vegetable oil and send it to the oven, following the basic recommendations for the temperature regime described in the tips section.
Bake the duck until done. After that, cut the carcass into portioned pieces and serve with a side dish to the table.
In the event that the carcass was baked in foil, then it is necessary to slightly change the baking scheme. To do this, the bird is baked for an hour.
As soon as it is almost ready, you need to carefully remove the foil and put the baking sheet back in the oven to form a golden crust.
How to bake a duck in a sleeve
In order for the duck to be especially juicy after cooking, a roasting sleeve is used. You choose the cooking method yourself. The same goes for the filling. The abdomen must be sewn up with a needle and thread, placed in a sleeve, air released, and secured with a special clip. The game is baked in this form for 90-100 minutes. 15-20 minutes before the end of the specified time, you need to pierce the sleeve and let the bird blush.
Duck with citrus
The next master class is for those who love the sour taste and pleasant aroma of oranges and lemons. For cooking you will need the following ingredients:
- duck carcass
- two oranges
- Wine
- Lemon
- Vegetable oil
- Spices and salt
The carcass must be washed and kept in the marinade. For its preparation, the juice of one orange, lemon is squeezed out, vegetable oil and spices are added. Leave the bird in the marinade for 8-10 hours. The finished carcass is stuffed with orange slices and slices of celery or apples. We pin the edges with toothpicks and place on a baking sheet.
A bird with oranges is baked for 2-2.5 hours. During the last hour, it is recommended to water the bird with juice and fat secreted by it. While the duck is baking, prepare the glaze. For this we use orange juice, honey and wine. Boil the mixture in half and let it cool. It should have the consistency of syrup. The finished bird must be divided into portioned pieces, laid out on a dish along with oranges, pouring icing on top.
Duck in cheese sauce
The recipe involves cooking the bird in pieces. For this you will need:
- duck pieces (boiled or fried),
- 4 tomatoes,
- 1 pepper
- 1 onion
For sauce:
- vegetable oil 2 tablespoons,
- poultry broth 1 cup
- milk 1 glass,
- 1 egg
- sour cream 2 tablespoons
- cheese 100 grams.
Tomatoes, peppers and onions should be cut into pieces and stewed in butter. We cut the duck carcass into portioned pieces and put them on a baking sheet. Lay cooked vegetables on top. We send the dish for 15-20 minutes in the oven.
To prepare the sauce, you need to combine the following ingredients: 1 tablespoon of oil, broth, milk and a beaten egg. The mixture is boiled until thickened. At the same time, the cheese is grated, poured with whipped yolk and sour cream. Duck must be greased with sauce and poured with cheese mixture. The baking sheet is placed in the oven until a golden crust forms on the dish. It is served with potatoes or rice.
To prepare this delicious dish, you will need:
- Duck carcass.
- 2 cloves of garlic.
- Spices and salt.
- Dough (kefir ¼ liter, flour 2 cups, egg and a bag of baking powder).
Rinse the prepared carcass and dry with a paper towel. Rub spices inside and out. Knead the dough from the listed ingredients and let it rest. Then roll out the layer and wrap the duck carcass in it breast down. Raise the edges of the dough and pinch them. Place duck on parchment paper seam side down.
The duck is baked in the dough for an hour. After 60 minutes, you need to remove the dough and continue cooking for another 30-40 minutes. Before serving, cut the duck into pieces and cover with crusts of baked bread.
When cooking duck according to this recipe, you can use any filling. Suitable apples, oranges or black bread with prunes. To do this, cut Borodino bread into cubes. Add steamed prunes and raisins to it. Duck is stuffed with this mixture, and after that it is wrapped in dough.
Duck with potatoes
The most common dish causes a special appetite - duck with potatoes. To prepare it, you need to rub the prepared carcass with spices and salt, stuff with dried fruits or cut into pieces. Layers of onions sprinkled with spices and pieces of duck are laid out on a sheet of foil. From above the bird is sprinkled with lemon juice. The foil is wrapped, and the dish recovers in the oven for 90-120 minutes.
At this time, you need to boil the potatoes, cut them into pieces and sprinkle with a mixture of chopped garlic and herbs. Everything is served on the table in a large dish, putting pieces of duck in the center and potatoes around the edges.
An interesting recipe for stuffed duck is shown in the video master class. Even those who have never cooked a duck can use it to bake a bird and surprise guests with an original dish.
How to feed a duck?
Roast duck should be left to stand for 15-20 minutes. After this time, with a sharp knife, divide it into pieces. Legs and wings are cut at an angle of 45 degrees. The legs are divided into lower leg and thigh. Plates of meat are cut from the breast. Everything should be served in a common dish, and not laid out on plates.
As already mentioned, stuffed duck is often prepared. Remember that meat expands during cooking. The same applies to the filling. That is, you do not need to stuff the carcass tightly, otherwise it will burst or the seam will open during baking. In order for the wings of the duck not to spread during baking, they must be tied to the body with a thread.
It is especially important to determine the cooking time of the bird. This indicator depends on the freshness of the meat, the age of the bird, the characteristics of its feeding and the method of preparation. In other words, if you use a marinade, then the baking time is significantly reduced. In most cases, duck will take 60 to 120 minutes to cook, but no more.
In order for the bird to be juicy, you need to put a container of water on the bottom of the oven. During baking, adhere to the following temperature regime. The first ten minutes the temperature in the oven should be 230 degrees. The next 10-15 minutes we reduce it to 200 degrees. Subsequent cooking of the carcass continues at 180 degrees.
And the last important tip: be sure to water the carcass during baking with the released fat and juice. Then it will be nice and crispy.
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