How to make a juicy duck in the oven. Soft, juicy duck with potatoes in the sleeve at home

Agree that a duck baked with apples is not a regular daily dish on our table. A baked bird is a decoration of the festive table. Duck with apples baked in the oven is very popular for the New Year, for Christmas.

Properly cooked duck will make us lick our fingers, because the meat is tender and very juicy. And what a golden crust it turns out after baking! Today we will look at several options for preparing this unusually delicious dish.

Duck meat has a specific smell that not everyone likes. You can get rid of the tasteless smell by preparing a fragrant marinade and let the carcass soak in it for three hours.

Having taken such a fragrant bath, our beauty is already ready to wrap herself in foil and dive into the oven, but ... let's carefully read a few more tips so that our efforts are not in vain.

How to cook duck so that it is soft and juicy - simple tips

1. When buying, choose a carcass weighing 2 - 2.5 kg. Young ducks have this weight, and this is a guarantee that the meat during baking will be soft, juicy and not very fatty.
2. Before you start working with the carcass, carefully inspect it. If you see the remains of plumage, the so-called "stumps", singe them over a gas burner. Or remove with tweezers if there are few. If the neck is too long, it is better to shorten it. The largest layer of fat usually accumulates in the abdomen. Do you think the layer is too thick? Cut as much as you need. And be sure to remove the rump, it is there that the aromatic glands with an unpleasant odor are located.
3. It is best to buy chilled duck and cook it right away. But this is not always possible. Most of the time we buy already frozen poultry. There is nothing terrible in this, you just need to defrost it correctly: on the bottom shelf of the refrigerator or at room temperature. Forget about the microwave, defrost there quickly, but when cooked, the meat will be dry and tasteless.
4. You can bake in a sleeve, foil, in an open form or on a wire rack. Be sure to put a tray under the grate so that the juice flows there. So that when baking in an open form, the meat is tender, and the crust is crispy and thin, from time to time the duck should be poured on top of the resulting fat. And the foil or sleeve should be cut 20 minutes before readiness so that the top is beautifully browned.
5. If you are still very worried that your dish would not turn out to be damp inside, then boil the water, salt it and boil the duck in it for about twenty minutes. Or just pour the carcass with salted boiling water for half an hour. And then marinate and bake for health.
6. One meticulous hostess even came up with a formula for how to calculate the baking time. 1 hour 45 minutes + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145 minutes). Let's say thank you to this owner.

Duck with apples and honey - step by step recipe

Most often, the duck is stuffed with apples. Bird always goes well with fruit, and apples are the best. And we will add quince as well. From this, the taste of our dish will only improve.

Ingredients:

• duck - 2-2.5 kg
• salt - 1 tbsp. spoon with slide
• dry mix for poultry
• mustard - 1 tbsp. l.
• honey - 1 tbsp. l.
• apples - 1-2 pcs
• quince - 1-2 pieces
• garlic - 1 head

Dry the prepared carcass with paper towels and rub well inside and out with salt and spices. Then we stuff it with garlic: make a small incision and insert a clove of garlic.

Peel quince and apples from seeds and cut into slices.

The filling should now be inside the duck. Quince and apples are laid tightly.

We carefully tie the wings and legs with cooking string so that the duck does not lose its shape. We leave our beauty in this form to marinate for 2-3 hours.

During this time, all the ingredients will have time to make friends with each other, the duck will be saturated with the smell of garlic, spices and fruits, and we will now place it in a baking sleeve. And then send it to the oven for 1.5 hours, setting the temperature to 180 degrees.

While the duck is basking in the oven, we will prepare the sauce. Take 1 tablespoon of honey and mustard and mix them well.

After 1.5 hours, take the duck out of the oven. Carefully, so as not to burn yourself, cut the sleeve and coat our bird with sauce with a brush. Put it back in the oven for 10-15 minutes. During this time, the duck will have time to brown and a very appetizing and tasty crust will appear on it. It remains only to invite everyone to the table.

Duck in the sleeve with apples and potatoes

Well, where are we without potatoes? Soaked in duck fat, baked until golden brown, potatoes will be a good addition to the main course.

Ingredients:

• duck - 2 - 2.5 kg
• pepper
• soy sauce - 2 tbsp. l.
• apples
• medium-sized potatoes
• sunflower oil

1. Rub well with salt and pepper

2. Pour with soy sauce and distribute it over the entire surface. You can add a little inside. Leave for 2-3 hours so that the duck marinates well.

3. At this time, we clean and cut apples and pickle potatoes. I'll talk about potatoes later, but now it's time to stuff the duck with apples.

But first, grease the carcass with a small amount of vegetable oil on top. This will additionally give softness to duck meat.

4. Duck stuffed with apples is ready to cozy up in the oven. But in order for her to feel really good there, we will pack her in a sleeve and send her there for 1.5 hours at a temperature of 200 degrees.

5. And now it's time to think about potatoes. It is advisable to take medium-sized potatoes or cut large ones into several parts so that they are guaranteed to bake. Salt the potatoes, add the seasonings we like, and a little mayonnaise. Mix it all well and leave to marinate.

6. After 1.5 hours, we take the duck out of the oven, cut the sleeve, put the potatoes around the carcass and send it back to the oven for 30 minutes.

And we get such beauty on the table. And how delicious!

Delicious duck recipe with apples and prunes

Prunes are quite a popular ingredient in cooking. It is also used very often with poultry, giving it a special aroma and taste. And if prunes are added to apples and stuffed with this yummy duck, then you can safely invite guests.

Ingredients:

• duck - 2-3 kg.
• pepper
• apples
• prunes
• garlic

1. We prepare the duck: we wash it, cut off the excess skin at the neck. You can also cut off the very tips of the wings, there is practically no meat there, they start to fry very quickly and turn black by the end of cooking.

Before rubbing the carcass with salt and pepper, scald it with boiling water so that the pores on the skin shrink, and then the duck will not be dry after baking.

2. Rub the outside and inside with salt and pepper.

3. Now our task is to stuff the inside of the duck with apples and prunes. But first we put 3 cloves of garlic inside. Then go chopped and peeled apples. Add a handful of well-washed pitted prunes to the apples and, if there is room left, fill it again with apples.

4. So that all the goodies remain inside the carcass during frying, we sew the hole or chop off with toothpicks.

5. Cover the duck on a baking sheet with foil and send it to the oven for 2 hours, setting the temperature to 200 degrees.

6. If desired, after an hour, you can get a baking sheet, remove the foil, put peeled and salted potatoes around the duck and send to fry for another hour.

7. The finished duck has a beautiful crispy crust and a divinely delicious smell. And what it tastes like, one can only guess and envy those who will eat it.

Bake juicy duck with apples in foil

Any large meat or fish dish is best baked in foil or a sleeve. Then it is better baked from the inside, it turns out more juicy and tasty. If you don’t know what is better to choose - visit my article on this topic. And we will cook this duck in foil. For the marinade, we will use pomegranate and apple juices. But even if you have only one of them, then feel free to use only it.

Ingredients:

• duck - 2 - 2.5 kg
• apples - 1 kg
• pomegranate juice - 1/3 cup
• apple juice - 1/3 cup
• soy sauce - 2 tbsp. l.
• dried garlic
• black pepper
• thick needle syringe
• toothpicks

1. Rub the prepared duck with salt, pepper and garlic. Then we prepare the marinade: mix soy sauce with pomegranate juice. With the resulting mixture, we inject the duck from all sides. If you do not have a syringe, it's okay, just rub the marinade all over the carcass. We leave the duck to marinate for 1.5 - 2 hours.

2. At this time, we clean and cut the apples.

3. We stuff the duck with apples and stab with toothpicks

4, We put our bird on foil, pack it and put it in an oven preheated to 220 degrees.

5. After 30 minutes, remove from the oven and drain the resulting fat. Pour the remaining marinade, add apple juice, lower the temperature to 180 degrees and fry for 2-3 hours, depending on the weight of the duck.

6. About 30 minutes before readiness, we finally open the foil to get a fried crust. We put the beauty on the dish.

Bon appetit!

Menu for the New Year - juicy duck in orange marinade

A delicious marinade makes this dish unforgettable. And if you want to deliciously feed guests on New Year's Eve, then watch this video.

Recipe for the festive table - duck with oranges

Duck baked with oranges is probably considered one of the most solemn and festive dishes. And what a beauty on the table!

Ingredients:

• 1 orange
• 2-3 celery stalks

For the marinade

• juice of 1 lemon
• juice of 1 orange
• 1 st. a spoonful of salt
• ½ st. spoons of pepper
• ½ st. tablespoons herbes de provence mixture
• 1 teaspoon dry sage
• 1 tbsp olive oil

For glaze sauce:

• juice of 1 orange
• 2 tbsp. spoons of honey
• 2 tbsp. spoons of sweet dessert wine

1. We prepare the duck as usual: singe, wash, dry with a paper towel. And then we take all the ingredients for the marinade and mix them well.

2. We immerse our bird in the marinade and leave it there for several hours. You can even put it in the fridge overnight. It is advisable to turn the carcass over from time to time so that all parts are well marinated.

3. Cut the orange into quarters. Leave the orange peel.

4. Put the marinated duck in a baking dish. We put the quarters of orange and celery inside the duck.

You can also add apple and carrot pieces. This will enhance the flavor of the meat and keep it from drying out during the cooking process.

5. We set the temperature in the oven to 190 degrees and put the form there. We cook the duck for 2-3 hours depending on the weight. After an hour and a half every 15 minutes, water the duck with the juice that stands out.

6. Now let's make the icing sauce. We mix the ingredients well. Then boil the sauce in a small saucepan over high heat until the volume is reduced by half. The consistency of the sauce should be similar to syrup.

7. We take out the finished duck from the oven and let it stand for 10-15 minutes. We throw away the celery, and you can eat duck oranges. We put the slightly cooled duck on a beautiful dish, pour over the icing and decorate with oranges. I want to admire this beauty, but I want to eat even more. Which is what we suggest you do. Eat for health!

I think that you have decided on the choice of the main dish for the festive table. It remains only to choose the recipe you like the most and buy a duck.

I wish you a happy New Year, Christmas and many new interesting and tasty new products on your table.

Duck meat is one of the most balanced foods in terms of nutrition and microelement content. Duck can be boiled, fried, stewed or baked. It is important to choose the right temperature and cooking time so that the duck remains soft and juicy in the finished dish. If you bake a duck with a whole carcass, then do not forget to pour it from time to time with the fat that flows out during baking. In this case, the duck skin will not only be a beautiful golden color, but also deliciously crispy. Roasting duck breast requires special attention, as it is easy to dry out. Therefore, do not be too zealous and do not keep it in the pan for a long time. The breast is cooked quickly, frying to a crust on both sides. In many recipes, the duck is offered to be stuffed, and the bones are either completely removed from the carcass, or the bones are left. Fillings are chosen according to taste - cereal, vegetable, fruit.

There are 284 recipes in the "Duck Recipes" section

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Duck with honey, mustard, milk and potatoes in the oven

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Wild duck in the oven, baked with new potatoes

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Tagine with duck and vegetables

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Duck galantine with prunes

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Duck legs with apples, onions and tomatoes in the oven

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Dried duck breast

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Duck breasts with mushrooms and white cheese

Any cheese can be used for duck breasts in this recipe, but white mold cheeses (brie or camembert), with their pleasant creamy texture, work best. Duck breasts are first fried in a pan, and then brought to a...

Duck legs stewed with cabbage

Duck legs can be stewed with cabbage, and then your meat dish will be cooked simultaneously with a vegetable side dish. By the way, sometimes too fat ducks come across, but this disadvantage can be easily turned into a virtue if the duck fat is cut off and used ...

Duck legs confit with raspberry sauce

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Indian baked in the oven

Indouka is often left lying on the shelves simply because many do not know how to cook it properly. Everything is elementary. The Indian is so tasty that it does not need special marinades and preparatory work. Her meat is red, moderately fatty, ...

Duck breast pate with dried cranberries

For the pâté (or terrine, whichever one prefers), the duck breasts must be skinned. Doing this is a must. I tried to cook a duck breast pate with the skin, and after baking it turned out to be too much fat. Instead of cranberries, you can take ...

Duck legs with figs

Duck legs are easy to cook. The main thing is to choose a recipe so that, for example, the sauce can be prepared simultaneously with the duck. My recipe for duck with figs is one of those. During the time that the duck legs are baked in a clay pot, the meat becomes soft ...

Duck with rice noodles

Duck meat is combined not only with fruit and berry sauces, but also perfectly marinated in a mixture of honey with balsamic vinegar and soy sauce. Garlic here is also not superfluous. You do not need to add salt to the marinade, soy sauce will be enough. Rice noodles...

Duck in the bank

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Duck legs baked with quince

In the recipe for duck legs with quince, one of the most successful combinations of meat with fruit. You can add a little spice to taste, but even then, for an amateur. Roasted quince has a peculiar taste and aroma that you don’t want to clog with anything. And for an hour of baking under foil ...

Homemade duck stew

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A bird on the table is a holiday in the house.
Russian proverb

Cooking a duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to turn such a feint with your ears. Of course, there are cooks by nature - everything is given to them easily and immediately, they feel the products and intuitively implement recipes of any complexity without looking at the cheat sheet, but they are unlikely to ask Mr. Google how to cook a duck in the oven. Today's conversation is with those who love to cook, do it with inspiration and rapture, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to make, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dances and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck like this, duck like that, duck in a new way, in an old way, in a cunning way - there are plenty of options. What to choose so as not to spoil the bird and please the family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
Let her go, let her fly.
Film "The same Munchausen"

Oh, just don’t raise your eyebrows in bewilderment, mentally addressing the author of the article with a question like “What to choose there? I came, I bought it - that's all the parsley! The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and standardly and quite traditionally hope for “maybe”, no one argues, but still it’s better to think a little now, pay attention and put a tick in your head so that you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? In the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky ... hoarse voice. You can identify such a young lady by looking closely and, sorry, poking her bust: the “young people” have soft bones, and the chest can be slightly bent; "grandmothers" will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; the claws of an old bird often "look" in different directions, they are hard and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will be slipped a Paleolithic Pithecanthropus in the supermarket, of course, are much less, however, and here you should be on the alert. Do not forget about the signs of a young high-quality bird that are obvious to everyone: the fat should not be thick, dark yellow in color (the lighter, the more pleasant), the size should be smaller, the larger, the skin is whole, without darkening, the internal fat should not have a characteristic greenish tint, stock is not sour. If you have a choice, give preference to unwrapped poultry: who knows what is hidden under the sealed vacuum film that the duck is tightly wrapped in?

So, when the choice of the bird is made, it is worth choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Pieces of duck are a convenient solution when you are limited in time resources: it will not take as long to wait for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from spreading around the house of fragrant smells, this recipe is for you.

Ingredients:

• 1 duck carcass (or the required number of "spare parts" - legs, breasts, thighs);
• 3 large oranges;
• 2 tbsp. l. honey;
• 3 sprigs of rosemary;
• salt, pepper to taste.

Wash the duck, dry, cut into portions. Dry thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, put in a baking dish with high sides. Squeeze the juice from one orange, pour the prepared meat over it. Cut the rest of the citrus fruits into thick slices, lay them next to the duck.

Put rosemary sprigs there too. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at a temperature of 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve drizzled with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step by step photos)

This is the basic recipe for stuffed duck cooked in the oven. Apples and plums are used as fillings. Apples are the most popular fruit for stuffing poultry and are available all year round, while plums can be changed depending on the season for other fruits, such as quince or oranges.

Ingredients:

• medium-sized duck 1 pc.;
• apples 3-4 pcs.;
• plums 4 pcs.;
• salt 1 tbsp. l.;
• spice mix for poultry 1 tbsp. l.;
• soy sauce 25 ml;
• honey 25 ml.

Rinse the duck from the inside, inspect that there are no remnants of feathers on it. Boil water in a kettle. Place the bird in a sink or large bowl. Start pouring boiling water over the carcass from the kettle. After a thorough dousing, the skin of the duck will narrow slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a whole crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with paper towels, rub in the salt and spices and leave to marinate for 30 minutes.

Prepare fruit: core, cut into slices or pieces. Stuff the duck with fruits, distributing them inside.

Sew up the hole or fasten with a skewer.

Tie the legs and wings of the duck with cooking string. It is not necessary to do this, but it will look prettier if it is fried neater.

Line a baking sheet with parchment paper and place the bird upside down. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at a temperature of 170 degrees. Interrupt the process again and remove the duck to brush it with glaze (soy sauce with honey) for a nice crust. Cook another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the duck dish, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest place - there should be no ichor.

Duck in the sleeve baked in the oven

If you don’t have a duckling with a lid, if you don’t trust your culinary intuition and are afraid of overdrying the duck, if the thought of washing the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to pack the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

• 1 duck carcass weighing 1.2 - 1.5 kg;
• 5-6 large sour apples;
• 5-6 potatoes;
• 5 boxes of cardamom;
• 2 star anise;
• 1/3 teaspoon cinnamon;
• a pinch of chili pepper;
• 2 tbsp. l. honey;
• 100 ml low-fat cream;
• salt to taste.

We clean the potatoes, cut into large slices. Cut the apples into 4 parts, remove the core. We put apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, mix.

Wash the duck carcass, check whether it is well gutted, dry it with disposable towels, rub it with salt and honey. We fill the duck with part of the apple-potato filling, sew it together.

Put the duck in the sleeve, put the remaining apples and potatoes next to it. Carefully pour the cream there, tie it up properly and put it on a baking sheet.

We bake the duck at a temperature of 200 degrees for an hour and a half. After the specified time has elapsed, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a dish. Do not forget to remove the threads, decorate with the remaining apples and potatoes.

Peking Duck

Peking duck still carries a trail of Soviet popularity, born at a time when the dish was only available in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, decide to purchase a special unit for blowing the skin, which separates the skin from the meat, thus providing a special crunchiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get quite a good bird, the taste of which will be appreciated even by the most fastidious eaters.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

• 1 duck carcass weighing approximately 1.5 kg;
• 2 liters of water;
• 50 ml of rice vinegar;
• 1/2 tsp cinnamon;
• 1/2 tsp ground fennel seeds;
• 3-4 star anise;
• 1/2 tsp ground cloves;
• 1/3 tsp hot red pepper;
• 3-4 cm fresh ginger root;
• 2 tbsp. l. honey for marinade;
• 1 st. l. honey for greasing the finished duck;
• 5 cloves of garlic;
• 1 tsp ground ginger;
• 2 tbsp. l. sesame oil;
• 3 art. l. soy sauce;
• salt to taste.

Wash the duck thoroughly, gut if necessary, check whether the skin is clean enough.

We prepare the marinade - put the ginger root cut into thin pieces in a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, pour water. Bring to a boil, boil for 3-5 minutes. And immediately we pour the carcass with boiling marinade - the skin will tighten a little, it will become noticeably darker. After that, rub the duck with garlic and dry ginger.

We put the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator - marinate. The duck needs air access from all sides, and a lot of juice will stand out - it is for this reason that the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, we take the bird out of the refrigerator, leave it at room temperature. After we shift to a baking sheet with high sides and bake, covered with foil, for 1 hour at a temperature of 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously solid and, one might even say, brutal: a noticeable bread aroma gives the bird additional satiety.

Ingredients:

• 1 duck carcass;
• 5-6 sour apples;
• 1 bottle of beer (better - light, you can also dark for an amateur);
• salt, pepper to taste;
• 1 tsp cumin;
• 3 cloves;
• 10 peas of allspice.

Wash the duck, if necessary, gut, wipe with paper towels. We rub the carcass of the bird with salt and pepper, put it in a chicken dish. Around we lay out the apples cut into quarters, mixed with spices. Fill with beer, cover with a lid, send to the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip slices of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will surely appeal to lovers of non-standard combinations and taste discoveries.

Ingredients:

• 1 duck carcass weighing up to 1.5 kg;
• 400 g pumpkin;
• 2 oranges;
• 1/2 lemon;
• 1/3 tsp nutmeg;
• 1/2 tsp paprika;
• 3-5 sprigs of thyme;
• salt, pepper to taste;
• 2 tbsp. l. honey;
• 3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

We cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass, put the duck on a baking sheet. We leave the duck in the oven, bake at a temperature of 180 degrees for 1 hour. Five minutes before readiness, grease with a mixture of honey and garlic.

10 options for non-standard stuffing for duck in the oven

- Got it. Duck. With apples. She seems to be well fried.
- She also spilled sauce on the way.
- Yes? How nice of her. So, please come to the table!
Film "The same Munchausen"

Looking for fun dinners? Feel free to fantasize and be creative with fillings - the duck in the oven will pleasantly surprise the delighted family every time with novelty, fresh flavors and your unexpected culinary solutions. The main rule of experimentation is not to be afraid: even if it doesn’t turn out quite the way you planned, no one will know about it except you, and in response to the possible bewilderment of the household, you can always, proudly lifting the offended tip of your nose, declare that they have absolutely no understanding of innovative culinary solutions.

1. Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

1. Dry breadcrumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

1. Potatoes are satisfying and familiar, what else can I say?

1. Buckwheat is an option for lovers of healthy food. Want to prank a little? Add unhealthy but insanely flavorful wild mushrooms.

1. Rice with vegetables - healthy, easy, traditional and bright. Well, delicious, of course.

1. Macaroni, yes. In combination with fatty duck juice, it turns out unrealistically rich and chic.

1. All kinds of legumes - it sounds strange, but this is a very worthy solution. Hearty, affordable and, oddly enough, tasty: beans, peas and other comrades love the "fat company".

1. Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks especially interesting and original on the festive table.

1. Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

1. Cabbage with prunes - no pathos, just delicious at home.

If you want to catch a duck, don't rush. Be quiet and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let's say, knowing that when baking a chicken it is important to check if there is a piece of liver with vile green bile left inside, they automatically check the same moment in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a "duck" guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

1. Basic actions - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. Neglecting the first points, it is easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when carving a duck, you suddenly find out that you baked it along with an unpeeled stomach or forgot to take off a couple of feathers hidden under the wing).

1. Poultry often has a characteristic not very pleasant smell. It does not mean at all that you bought an unsuccessful duck, it is just a feature of the game. Long marinating is quite capable of solving this problem: if you properly rub the meat with spices and salt, after baking you will get only a stunning aroma and tasty meat. By the way, about meat: pickling also helps to mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a real plus (well, one minus: waiting is so sad! ..).

1. Fill the duck with stuffing only two-thirds - almost any filler during the baking process will be saturated with duck fat and juices, while significantly increasing in volume. You can, of course, decide that your generous nature does not imply half-hearted decisions (well, or two-thirds solutions), and stuff stuffing into the bird from all your wide soul, however, be prepared for the fact that with a high degree of probability a duck in its back part it will simply burst. Well, if it doesn’t burst, then most likely it will spit hot stuffing at you when you serve the dish to the table and take up the game scissors.

1. For reliability, it is recommended to sew up a “hole” in the duck so that the filling that you so lovingly prepared and stuffed inside remains there. In addition, with this simple action, you will also help the filling become tastier - when baked, it will be saturated with released fat, most of which will seep into the filling.

1. It is better to cut off the “ass” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl, we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales before the very real threat of getting under-dinner with a very specific smell.

1. Of course, it is best to bake a duck in the oven in a duck room - your bird will be warm and comfortable there, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that the duck is a fat bird, a lot, a lot of fat will stand out during baking. If you take a regular metal sheet with regular sides, the fat will have to be scraped off the bottom of the oven.

1. Store duck is baked for about 1 hour, homemade - at least 1.5 hours. On average, the cooking time is determined at the rate of 45-50 minutes per 1 kg of meat, plus 15-20 minutes for browning the crust. More is not always better: you can dry it out corny. If you want to hold longer, cover with foil or return to step 6 - ducklings. The readiness of the meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

1. When roasting, it’s a good idea to water the duck with the juice that stands out - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, plus everything - the taste: what you marinated meat will certainly be in the juice, which means - again in the duck. The cycle, in general.

1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “reach” and become as juicy and soft as possible.

1. Well, and the most important thing (believe me, this is the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional duck sauce in Chinese cooking is “hoisin”: soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe fantasize about it?

P.S.

“She is a great,” said the Swiss. -G usini shir oshen fkusno with faren!
A. Dumas, The Three Musketeers

And the last, afterword, so to speak. When roasting a real domestic duck, a lot, a lot of fat will stand out. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and highly aromatic stew known colloquially as simply "confit". Secondly, it is an excellent addition to pâtés and sausages. Thirdly, it's just fat, on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add it to mashed peas, it “plays” wonderfully in the company of baked pumpkin. In general, for a long time everyone knew: goose fat or duck fat is just a very valuable product that cannot be just taken and thrown away. And you know. And don't throw it away.

Let the duck be often and tasty on your table, enjoy your meal!

I want to tell you how to cook a duck so that it is soft and juicy in the oven. Buy a bird fed with sprouted grains of wheat and watered (is there such a word?) with dew collected from alpine vegetation ... Although, okay, you can take a small carcass of an average bird. In fact, everything is quite simple: you need to know some secrets, and, of course, use them while cooking "capricious" duck meat. Actually, they are in front of you.

How to cook duck so that it is soft and juicy in the oven in the sleeve

Secrets of cooking soft, juicy and tender duck in the oven

• So that the meat does not turn out tough, dry or too fatty, it is necessary to bake a young duck. Therefore, choose a carcass weighing no more than 2-2.5 kg.
• Also, for juiciness and softness, the duck is stuffed with apples, citrus or dried fruits, rice and mushrooms.
• Not everyone likes the specific smell of duck meat. It is easy to smooth out with a fragrant marinade. It is advisable to marinate the duck for at least 3 hours. When carving it, do not forget to remove the rump in which the aromatic glands are located.
• It is advisable to cook fresh (chilled) duck. Ice cream - must be thawed in the main compartment of the refrigerator (on the bottom shelf) or at room temperature. You can’t use a microwave oven to defrost, because the dish will turn out to be dryish and almost tasteless.
• For baking, it is advisable to use a special sleeve or foil, which are cut 20 minutes before cooking (so that the top is browned). If the dish is cooked in an open form, it should be periodically watered with rendered fat. Then the meat will be tender, and the crust will be thin, ruddy and crispy.
• If the duck is baked on a grill, you need to put a tray under it, into which the juice will drain.
• So that the duck does not turn out to be damp inside, before cooking it can be dipped in boiling salted water and boiled for 20 minutes. Or pour boiling water with salt for half an hour. After that, dry the main ingredient with paper towels, marinate and bake.
• Before cooking, the surface must be inspected for plumage. Singe the existing "stumps" over the gas burner.
• Be sure to cut off excess fat in the abdomen. If the neck is too long, shorten it.
• You can calculate the time required for baking as follows: 1 hour 45 minutes. + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145).

Duck with apples

Tender duck meat with a crust and fragrant apples for garnish. Sounds very good! You don't need an excuse to cook a holiday dinner! Prepare the ingredients according to the list, and go!

For cooking you will need:

How to cook a very soft and juicy duck in the oven:

1. Prepare a carcass of a meat or egg-meat type as I described above. Pat dry with thick paper towels.
2. Rub with salt and pepper. Put in a deep bowl. And refrigerate for a couple of hours.
3. Ginger root (3-4 cm), peel and finely grate. Mix balsamic vinegar, soy sauce, vegetable oil and honey (if it thickens, melt in a water bath) or sugar. Mix thoroughly.
4. Pour in the lemon juice.
5. Rub the carcass with marinade inside and out, thanks to it, after baking in the oven, the duck will become soft and juicy.
6. Apples should be with bright sourness and dense pulp, so that during heat treatment they do not turn into a slurred puree.
7. Part of the fruit (how much will fit) stuff the duck. Close the hole with skin, chipping it with toothpicks, as in the photo. Tie the legs with a thread (optional). Place on a baking sheet, in a baking dish or on a sheet of foil (glossy side down). Spread the remaining apple slices around. Pour the remaining marinade in the bowl. Seal the foil or bag tightly. Put in an oven preheated to 200 degrees. Calculate the baking time using the formula above. 20 minutes before cooking, remove the foil or bag and increase the temperature to 230-250 degrees to make a delicious crust.
8. Serve hot whole or sliced ​​with a savory baked apple garnish. Rice or potatoes are also great.

There are many ways to cook duck with apples in the oven. But there are only a few simple and truly tasty ones.

Source: menu-doma.ru

How to cook duck so that it is soft and juicy in the oven video

The secret of cooking a soft, tender and juicy duck can be found by watching this video. In fact, everything is very simple, the duck is very soft and tender.

How to cook duck so that it is soft and juicy in the oven in foil

Agree, already sounds insanely appetizing? Many people associate duck in the oven with hard and dry meat. But no, it is quite possible to cook a duck so that it is soft and juicy!

Ingredients:

• 1 duck
• 2-3 apples
• 2 oranges
• 1 head of garlic
• 2 tbsp olive oil
• Coriander
• ground ginger
• Ground black pepper
• Salt
• Sugar.

Recipe

First you need to prepare the sauce. We crush the garlic with a press, mix with olive oil (you can just take sunflower oil). We also add there: coriander, ginger, black pepper, salt, sugar. Add to taste, I add about 1-2 teaspoons. Grated orange zest can also be added here to add spice. Mix everything thoroughly and set aside.

Wash the duck under water, then wipe dry with a towel.

With the resulting sauce, rub the duck inside and out. We shift the duck into a bag, pour the rest of the sauce over and leave to marinate for about 2-3 hours. You can even leave it overnight in the refrigerator.

My apples, cut into cubes. Oranges cut into half rings.

By the way, it is best to take sour apples, such as Antonovka.

We take the duck out of the bag and stuff it with apples and oranges (set aside 3-4 slices of orange for now). After that, the hole must either be sewn up with threads or chipped with toothpicks.

Take a baking sheet, lay the foil. On the foil we put half rings of oranges, which we put aside in the last step. Now we put the duck right on the oranges. Wrap everything in foil and send it to the oven.

Bake the duck at 180 degrees for about 1 hour and 35 minutes. Checking readiness is very simple: unfold the foil a little and pierce the duck with a knife. If clear juice oozes, the duck is ready.

At the end, the foil should be unfolded and left for 10-15 minutes to brown. If there is a grill, it is better to turn on the grill mode. That's it, the duck is ready! Thanks to sour apples and oranges, it will turn out surprisingly soft and juicy. Just a meal!

Source: www.vduhovke.info

How to cook duck in pieces so that it is soft and juicy

The duck is a frequent guest at holiday tables. True, housewives often bake a whole duck on the festive table. But if you want duck meat to be more tender and soft, you should cook it not whole, but in pieces. There are a lot of options for cooking duck in pieces. In order for the duck to become tastier, more tender and juicier, fruits or vegetables are most often added to it, as well as marinades and so on.

Duck pieces baked with apples in the oven

Required Ingredients:

• duck - 1 pc.;
• Bay leaf;
• apples - 10 pcs.;
• garlic - to taste;
• carnation;
• allspice;
• ground black pepper;
• salt - to taste.

Cooking process:

Wash the duck thoroughly. Divide the duck into serving pieces. Salt each piece of duck. Pass the garlic through a garlic press. The amount of garlic depends on how much you like it. Brush each piece of duck with garlic and then sprinkle with spices. You can also use other spices according to your taste.

Leave the duck to marinate for half an hour.

At this time, wash the apples and cut them into slices, removing the seeds.

Line a baking sheet with foil. Lay duck pieces on a baking sheet. Put half of the chopped apples on the duck. Wrap the foil and send the baking sheet to the preheated oven. Bake the duck for 1-1.5 hours at a temperature of 200 degrees.

The rest of the apples can be sprinkled with lemon juice to darken them. Remove the duck from the oven, unfold the foil, lay out the remaining apples. Send the duck with apples back to the oven for 10 minutes.

Duck slices in garlic sauce, baked in the oven

Required Ingredients:

• duck - 1 pc.;
• mayonnaise - 100 gr.;
• salt - to taste;
• spices - to taste;
• vegetable oil;
• garlic - 0.5 heads.

Cooking process:

Singe the duck, and then wash thoroughly. Cut the duck into serving pieces. Dry each piece with a paper towel. Peel the garlic, then pass it through a press, or grate it on a fine grater. Mix mayonnaise with garlic. Add salt and spices to the garlic sauce.

Coat the duck pieces with the prepared sauce.

Grease a baking sheet with oil. Lay the duck on a baking sheet. Cover the top of the baking sheet with foil. Send the duck to the oven for 1-1.5 hours. Bake duck at 200 degrees.

Then open the foil and continue to roast the duck until cooked through for 20-30 minutes.

Duck baked with potatoes in the oven

Required Ingredients:

• duck - 1 pc.;
• potatoes - 9-10 pieces;
• onions - 3-4 pcs.;
• curry - to taste;
• seasoning for potatoes;
• olive oil - 2 tbsp;
• garlic - 2-3 cloves;
• Bay leaf.

Cooking process:

Remove the remaining feathers from the duck, then wash and dry. Divide the duck into several pieces. Peel the garlic and pass through a press. Mix garlic with curry and pepper. Rub the duck pieces with this mixture, remembering to salt it.

Cut the washed potatoes into slices. Peel the onion and then cut into rings. Mix potatoes with onions. Add salt and potato seasoning or other spices to taste. Stir.

Cut the sleeve to the desired length. Put the pieces of duck in the sleeve first. Place potatoes and onions on top of the duck. Drizzle everything with olive oil. Pin the sleeve on both sides. Poke a few holes in the top with a toothpick.

Lay the duck with potatoes in the sleeve on a baking sheet, which is sent to a hot oven. Roast the duck at 200 degrees for 1 hour and 40 minutes.

Serve the duck pieces hot with potato garnish.

Source: kakprigotovim.ru

How to cook wild duck so that it is soft and juicy

Even if your family does not have a hunter, still take note of this recipe. Suddenly, someone decides to treat you, and you refuse under the pretext that you don’t know how to cook, or you can use this wild duck recipe for home cooking.

But before we go directly to the recipe, I will tell you a little about the benefits of duck meat and some of the features of cooking wild duck at home.

In order for the wild duck to become soft, juicy, tasty and odorless during cooking, it is better to marinate it and keep it in the marinade longer, I usually leave no less than overnight. Preparing a wild duck takes longer, but sometimes it also depends on age. That's actually all the differences, so let's go directly to the recipe for cooking wild duck.

Ingredients:

• carcasses of wild ducks
• kefir
• soy sauce
• lemon
• ground black pepper

Recipe - how to cook wild duck deliciously so that it is soft and juicy

I told you how to cook wild duck. Thanks to this recipe, the ducks turned out soft, juicy and tasty.

You can also make sauce for ducks. Allow the juice formed during cooking to stand for a while, then carefully remove the settled fat - we do not need it. Drain the remaining juice into a convenient bowl, add crushed garlic. And when you eat duck, you can dip the pieces in this garlic sauce. My husband loves this sauce.

Bon appetit!

P.S. If the ducks are larger than those that I told you about, then you can cook them in pieces, but I advise you to marinate in any case. As a marinade, you can use mayonnaise, sour cream, dry wine. You can cook wild duck in pieces both in the oven and fry in a pan.

Elena Kasatova. See you by the fireplace.

Source: elena-kasatova.ru

How to cook a wild duck video so that it is soft and juicy

How to cook a whole duck so that it is soft and juicy in the oven

Duck in the oven - step by step recipe

Dried herbs enrich the taste of meat, so they are an almost indispensable component when roasting poultry. We offer you an excellent recipe for baked duck, which will delight everyone with its multifaceted taste.

Ingredients:

Medium sized duck;
1 head of onion;
4 cloves of garlic;
3 medium apples;
3 grams of dried thyme and marjoram;
duck giblets;
30 grams of honey;
sunflower oil;
salt with freshly ground pepper.

How to cook soft duck in the oven:

Duck giblets are washed and cut into cubes. We clean the onion, cut into half rings. Fry onion half rings in sunflower oil until transparent. Add prepared offal to it, fry everything for 4 minutes, add some salt. We clean the apples, cut the stalk. After that, cut the fruits into cubes.

We mix pieces of apples with fried offal, add a mixture of marjoram and thyme. Duck baked in the oven will turn out no less tasty and with any other herbs to your taste. We wash the duck carcass, dry it slightly with a towel. Rub the bird with a mixture of salt and freshly ground pepper. Peel the garlic cloves, cut lengthwise into small cloves. We make several shallow cuts on the carcass, put garlic cloves in the resulting holes.

We stuff the duck with apples along with the offal. We cut the hole with toothpicks. We send the bird to the hot oven. The whole duck is cooked in the oven for 2 hours, at the set temperature - 180 C. During baking, we often pour over the bird with the secreted fat. Then, using a brush, grease the surface of the duck with honey, increase the temperature to 220 degrees. We continue to bake the bird for 15 minutes, an appetizing golden crust should form.

Duck with potatoes in the oven

Potatoes in the process of baking acquire a special taste, and the duck is soft and juicy thanks to mayonnaise. No one can resist the incredible aroma of this dish.

Ingredients:

domestic duck;
1 kilogram of potatoes;
110 milliliters of mayonnaise;
freshly ground black pepper;
a mixture of dried herbs based on rosemary, marjoram and thyme;
2 garlic cloves;
45 milliliters of sunflower oil;
salt;
ground paprika.

How to cook a duck in the oven with potatoes, a recipe with a detailed description:

First, prepare the bird carcass. We clean it from the remaining feathers, take out the insides. After that, we wash the duck, dry it a little. Rub the duck well with a mixture of freshly ground pepper, salt, dried herbs and paprika. We clean the potatoes, then wash them. We cut in the form of medium slices.

To start cooking duck in the oven, let's take garlic. Peel the garlic cloves, chop them with a garlic chopper, transfer to a separate plate. Rub the bird with chopped garlic. We put potato slices in the duck, sew the hole in the bird using a thread. We generously grease the surface of the duck with mayonnaise. Thanks to this component, you will get a wonderful duck in the oven at home.

Place the stuffed duck on a baking sheet, which is pre-greased with sunflower oil. We send the bird to the oven to bake for 2 hours at 200 C. Before placing the duck in the oven, pour a little water onto the baking sheet, this will help protect it from burning. So the duck is ready in the oven, the recipe with the photo shows what it should be like.

Let the bird cool slightly on the baking sheet, and then carefully transfer to a large dish. Pre-decorate it with fresh herbs, the duck will look great against such a background. We serve the hot duck to the table, cut it into portions and serve to the guests.

What to soak duck in to make it soft

I heard that they are soaked in salt water - try it. I only cook young duck, grate salt and pepper well, leave overnight in the shoulder. Then there are a lot of sour apples in the belly, no water - a tight lid and for a couple of hours in the oven - the softest!)

I always stew duck in beer for a long time, at least 2.5-3 hours in the oven. Always soft. I pre-soak it in beer, i.e. I fill it with light beer overnight, then into the oven.

How to cook juicy duck in the oven

The secret to making the duck soft and juicy is to baste it frequently with the resulting sauce—this can even be done every few minutes. Duck can be fried, boiled, stewed and baked. It is very important to choose the right temperature and cooking time. How to cook a juicy duck, read our article.

Juicy duck in the oven, baked in sauce with cheese recipe

Ingredients: 600 grams of fried duck, 2 tablespoons of butter, 1 sweet pepper, 4 fresh tomatoes, 4 sprat fillets, salt;

For sauce for juicy duck - 1 tablespoon of flour, 1 cup of broth, 1 cup of milk, 1 egg;

To bake a juicy duck with cheese - 100 grams of cheese, 2 tablespoons of sour cream, 1 yolk.

How to cook juicy duck baked in cheese sauce?

1. To cook a juicy duck, cut the onion and pepper into rings, put the tomatoes in slices and simmer in 1 tablespoon of butter. After that, put on a baking sheet, put pieces of duck meat on top and fry in the oven for 10-15 minutes.
2. To make duck sauce, you need to heat the flour in 1 tablespoon of butter, then boil it with broth or milk.
3. When the duck sauce has cooled down a bit, you can put an egg in it. Cheese should be grated and mixed with sour cream and yolk.
4. Each piece of duck must be covered with sauce or cheese, if desired, you can put sprat fillets on top.
5. Bake a juicy duck in the oven until golden brown at a temperature of 225 degrees.
6. Serve the duck with boiled rice, mashed potatoes, pasta and fresh vegetable salad as a side dish.

Juicy duck in the oven, stewed in wine recipe

Ingredients: 1 duck, 1 glass of dry red wine, 5-6 tablespoons of butter, ground black pepper, salt.

How to cook juicy duck stewed in wine?

1. The prepared duck should be washed and left for 2 hours in cold water.
2. Divide the duck into six portions, add salt, pepper and fry on both sides. Pour wine into the chicken, put butter and meat, close and simmer over high heat, adding water.
3. As a side dish, juicy duck is served with fried potatoes, cut into strips, boiled plums and red cabbage salad.

Juicy duck in the oven with peaches and prunes recipe

Ingredients: 500 grams of duck, 300 grams of dried peaches, 300 grams of pitted prunes, 4 onions, 6 cloves of garlic, 2 cups of dry red wine, 2 tablespoons of flour, 2 teaspoons of black pepper, 1 teaspoon of salt.

How to cook juicy duck with peaches and prunes?

1. Duck pulp should be marinated with onion, pepper, salt, garlic, wine and put in a cold place for a day.
2. Marinated duck should be cooked until golden brown, put a little marinade and simmer over low heat in a sealed container, periodically adding marinade.
3. At the end of the stewing of a juicy duck, you can put prunes, peaches and warm up for 5 minutes.
4. To prepare the sauce, the juice released when stewing the duck must be mixed with 3 glasses of water, add flour and, stirring constantly, warm up.

How to cook old duck in the oven

Duck meat is quite fatty, nutritious and dense. It is best to bake or stew it, in which case it turns out to be especially fragrant and tasty. For many, Peking duck is a holiday table classic. And in this article we will talk about other ways to cook duck in the oven tasty and healthy.

How to cook duck in the oven quickly and easily

Roast duck "Classic"

A duck prepared according to this recipe will not be ashamed to be served on the festive table.

So, we take a whole duck, its weight should not be more than one and a half kilograms. Rub it with salt and black pepper inside and out and set aside for 20 minutes.

At this time, we prepare a mixture of olive oil, honey, grated onion and garlic, and soy sauce. We take all the components in equal proportions (3 tablespoons each). With the resulting mixture, rub the duck again, wrap it in foil, place it on a baking sheet and send it to the oven for 2 hours.

Half an hour before the end of baking, the duck must be taken out and an incision made on top of the foil. You can bake without foil, but in this case it is necessary to periodically water the meat with the resulting juice.

You can improve this recipe by adding apples to it.

Duck "Simple and delicious"

Duck meat can also be baked with potatoes in a special sleeve, in which case it turns out to be even more fragrant and satisfying.

Ingredients:

• whole duck - 1.5 kg;
• salt and pepper - to taste;
• potatoes - 4 pcs;
• vegetable oil - 4 tbsp. l.

Cooking method:

For cooking, rub the duck with salt and pepper, leave for 20 minutes. At this time, turn on the oven and leave it to heat up to 170 degrees. Peel the potatoes and cut into 1 cm thick cubes, salt and pepper and drizzle with half of the vegetable oil.

The duck should be stuffed with prepared potatoes, and on top, grease it on all sides with vegetable oil and bake in a heated oven for about an hour and a half.

Before serving, the potatoes should be carefully removed and placed in the middle of the dish, and the chopped meat should be placed around the edges.

You can cook duck in the oven not only with potatoes, but also with other vegetables and even fruits.

How to make domestic duck soft

Do not confuse a duck with a goose, it differs from a goose, primarily in size, the duck is much smaller than the goose, the duck meat is lighter than that of the goose and not so tough. Before you start cooking duck dishes, you need to remember that the duck is a waterfowl, so its meat has a specific smell. First courses are not prepared from duck, and if they are, then only filling soups or cabbage soup. In addition, the duck has a large layer of subcutaneous fat, so the duck is more often fried and stewed than boiled. When frying, the duck loses some of the fat, the skin becomes crispy and tasty. But in order for the duck to turn out juicy and soft, it is cooked whole and does not need to be overcooked. A young domestic duck is cooked for one hour. This time is enough for the duck meat to remain juicy, but become soft.

Old ducks are best stewed with potatoes or rice. Young ducks can be stuffed and cooked in the oven on a baking sheet or in a roasting sleeve. If the duck is cooked in the oven on a baking sheet, it will have a fried crust, brown in color, if you cook the duck in a sleeve or foil, it will turn out to be more steamed than fried, but very juicy and soft. But to give the duck a brown color before cooking in a sleeve or foil, it must be sprinkled with powdered sugar. Then the duck in the sleeve will turn out juicy and with a brown crust, like a fried one. How to cook duck is a matter of taste.

Duck recipes.

Duck stuffed.

Prepare the duck carcass, wash, dry, rub with salt and pepper inside and out. Peel potatoes, chop and lightly fry in oil, with coarsely chopped onions, salt. Stuff duck with potatoes. Sew up the incision on the carcass , tie the legs, press the wings to the carcass. Put the duck in a goose dish or a baking sheet with sides on the back, pour 0.5 cups of water.

Put the duck in the oven and fry for 1.0-1.5 hours, pouring over the resulting juice. Put the cooked juicy duck on a dish, remove the threads, get the potatoes and put them around the edges. Then cut the duck into pieces.

Duck breast.

A special delicacy is fried duck breast with sweet and sour sauce. To do this, cut the duck breast from the carcass, rub it with salt and pepper. Fry in oil in a pan, frying on all sides until golden brown, then cover and bring to readiness over low heat. The breast can be baked in the oven, pouring it with the resulting juice. Cut the cooked duck breast into thin slices along with the juicy skin and pour over the plum or blackcurrant sauce. The sauce can be used ready-made, or you can make your own. To prepare the sauce for duck breast, you need to take 2 tbsp. tablespoons of table vinegar, 0.5 cups of plum or cherry jam. In the oil in which the breast was fried, stir the jam and add the vinegar, cook, stirring, until the sauce thickens, 5-6 minutes.

Duck with honey in the oven.

To prepare duck with honey, you need to take fresh liquid honey, salt, pepper and duck carcass. Duck cooked with honey is juicy and soft, honey will give the duck a specific taste and aroma. Prepare the duck carcass, then pour boiling water over it or dip the carcass in boiling water for a few seconds. Then dry and rub with a mixture of salt and pepper only from the inside.

Dissolve two tablespoons of honey in a glass of warm water and brush the outside of the duck thoroughly. Let it soak, then brush the duck again with honey. Then put the duck on a baking sheet on the back, tie the legs and wings. Bake the whole duck carcass in the oven for 50-60 minutes and periodically brush with honey syrup until the syrup in the glass runs out.

Shortly before readiness, grease the duck with liquid honey not diluted with water and keep in the oven for another 10-15 minutes. Serve with potatoes and vegetables.

Duck with oranges in the oven.

Wash duck, rub with salt. Squeeze the juice from one orange and rub the duck inside and out with the juice. Peel and cut two cloves of garlic, put inside the duck. Cut one orange into four parts and also put in the duck. Prick the incision with wooden sticks. Put the duck on a baking sheet and put in the oven for an hour. Bake, pouring over the allocated juice. At the end of baking, take out the duck and spread slices of fresh orange around it. Continue baking. Serve the duck on a large platter, placing oranges next to it and garnishing with herbs.

Duck with apples.

For cooking, take Antonov apples or other winter varieties. Peel the apples from the core and cut into large slices. Prepare the duck, rub with salt and fill with apples. Sew or stab the cut. Put the carcass on a baking sheet on the back, spread around whole apples and bake in the oven until done. Drizzle with apple juice and fat. When serving, remove the threads, put the duck on a dish and spread apples near it, sprinkle them with sugar.

Marinate the duck for a day

Poultry meat is a rather delicate product, however, in order for it to be even more tasty, juicy and soft, you can use it well. It is not difficult to marinate a duck, but it is extremely important, because during normal cooking, its meat can turn out to be slightly harsh, especially if the bird is not very young, but using the marinade will not only solve this problem, but also add fullness of taste, the aroma will be better.

There are several options for marinating duck.

1. the traditional European way, it consists in the fact that the duck is rubbed with various spices, such as salt, pepper, rosemary, Provence herbs, then the bird is poured with an alcoholic drink, for example, cognac, or sherry and marinated for a day in a cool place.
2. a more exotic, Chinese way of marinating is also becoming more popular. Here you will need herbs such as star anise, cinnamon, cloves, fennel, special Sichuan pepper. All this is mixed with soy sauce and the duck is rubbed thoroughly. Marinated in time a little less than in the first case.
3. An even more unusual way to marinate duck is in oranges. You will need citrus fruits, onion and garlic, as well as pepper, rosemary and bay leaf. All components are mixed, spread on the duck. The bird is placed in the cold for several hours, four or five is enough.

It must be remembered that only fresh or properly defrosted duck can be cooked deliciously. Do not use microwave ovens, you need to defrost gradually, even if you have to wait longer than expected. The bird should be thoroughly washed and dried before marinating.

If the duck turned out tough

Why is duck hard? You probably overexposed it in the oven at a low temperature. So it will not burn, but it will become "rubber" and not so tasty. But the culinary specialist Sergey Kalinin will come to the rescue!

Take about 2 liters of milk and fill the duck. If you don't have enough milk, you can dilute it with a little water. It will not affect the taste of the meat. Cook in the oven at 250°C for 20 minutes.

cook vegetable garnish, which soaks the duck in juice. You will need:

• Carrots - 2 pcs.;
• Mushrooms - 200 g;
• Apples - 2 pcs.;
• Powdered sugar - 1 tbsp. l.;
• Sunflower oil - 2 tbsp. l.

Cooking:

1. Arrange vegetables and apples on a baking sheet. Add salt, pepper, powdered sugar. Add sunflower oil.
2. Put the duck boiled in milk on the vegetables and bake for ten minutes at 200°C.

cook duck sauce. You will need:

• Mint - half a bunch;
• Parsley - half a bunch;
• Dill - half a bunch;
• Salt, black pepper - to taste;
• Sunflower oil - 1 tbsp. l.;
• Sour cream - 3 tbsp.

Grind all the ingredients in a blender, add sour cream.

Serve the cooked duck on a vegetable pillow along with the sauce.

Greetings, dear friends and guests of the culinary site Home Restaurant! Today we have duck in the oven again ... in pieces. Last time I told you how to cook duck in the oven with oranges, and today I will be happy to share a basic recipe for how to cook duck so that it is soft and juicy in the oven.

Therefore, if you have a whole duck available, or pieces of duck, and you don’t know how to cook duck in the oven deliciously, welcome to my kitchen, where I will tell you in detail and with step-by-step photos what to marinate duck in, to make it juicy, soft and tasty, and how to bake it properly.

A lot of people are interested in the cooking time of the duck in the oven - we will also discuss this point in the recipe in more detail. So, a detailed excursion, for you, my dear readers - how to cook a delicious duck, a recipe with step-by-step photos at your service!

Ingredients:

• 1 kg. duck (whole or pieces)

Marinade:

• 4 tbsp soy sauce
• 3 tsp grated ginger
• 2 tsp honey
• 1 tsp mustard

For submission:

• cherry sauce

How to cook duck so that it is soft and juicy in pieces:

For the recipe, I used duck legs, but any bone-in pieces of duck will work, as well as a whole duck carcass. I prefer to roast duck in pieces, because then it does not need to be cut into portions when ready. This does not affect the juiciness in any way, plus the duck pieces will cook faster in the oven. It is advisable to use chilled meat, or frozen pieces of duck on the bone in a vacuum.

We combine all the ingredients for the marinade in a deep plate.

And mix until smooth. You should get such a thick gruel, as in my photo.

Next, mix the pieces of duck with the marinade in a spacious deep bowl. If you are using a whole duck carcass, make sure that the marinade is evenly distributed. We tighten the bowl with cling film, or cover with a lid, and send it to the refrigerator to marinate for at least 6 hours, and preferably overnight. I usually marinate the duck in the evening, and send it to the oven at 10-11 am so that I can get a hot and ruddy meat dish by the time the guests arrive.

Put the pickled pieces of duck in a heat-resistant form of a suitable size. If you are baking a whole duck, then you will need a roaster, or a form with high sides.

Then we tightly seal the form with foil in two layers, approximately as in my photo. And we send the duck to bake in a preheated oven to 180 degrees for at least three hours. After three hours, you can open the foil slightly and pierce the meat near the bone to check the readiness of the duck.

If you want a duck with a delicious crust, I recommend removing the foil and holding the meat under the top grill for 15-20 minutes. As a rule, in modern ovens there is such a function "Upper grill". If there is no such function, put the duck dish on the top level of the oven, and turn on the top heat to 200 degrees.

Serve the duck immediately before the dish has cooled down. The perfect accompaniment for oven-roasted duck