How to bake duck with oranges in the oven. Refined French Recipe: Roast Duck with Oranges

amazing appetizing duck, cooked in the oven with oranges and honey, will definitely appeal to even the most demanding gourmets, because its taste is simply impossible to forget after trying it just once.

On the festive table, such a dish looks just great, attracting the views of home and guests. How to cook right delicious duck with oranges in the oven? This is a rather complicated matter, but the lack of proper culinary experience You can make up for it with a good recipe.

Today I would like to present to your judgment one of the most reliable cooking guides for this dish - family recipe duck baked with oranges in the oven.

Duck with oranges in the oven

Kitchen tools: form capacious for baking in the oven; Sudok rectangular plastic or metal; two or three deep plates or bowls; a small saucepan with a volume of 500 ml; several paper towels; sieve or colander; sleeve for baking; several toothpicks; cutting board; cut of polyethylene film; sharp knife and spoons; tacks; scales.

Ingredients

How to choose the right ingredients

• To make the dish delight you and your guests, pay close attention to the duck you choose. First of all, inspect the skin - it should be solid, uniform in color and not slippery to the touch. Also make sure that there are no feathers, dents, bruises or other stains of unknown origin on the carcass. The smell of the bird should not be sour-musty, this indicates the staleness of the meat.
• Choose meaty and juicy oranges with a thin skin, but quite dense. Soft or rotten fruits will badly affect the taste of the product, spoil the marinade and syrup.
• Any sweet wine is suitable for cooking, but it is best to choose Cahors. You can also replace the wine with sweet syrup, but in this case, the duck will turn out a little sweet.
• I highly recommend making your own lemon and orange juice. Purchased juices sometimes they are too sweet or sour, which can spoil the taste of the dish.

Step by step cooking process

1. Pour 70-80 ml of lemon juice into a large bowl, add 100 ml of orange juice to it. Then pour 30-40 ml sunflower oil, and table salt and black pepper to taste. Thoroughly mix the resulting marinade with a spoon.
   
   
2. We thoroughly wash the duck, gut if necessary, cut off the head. We wipe the carcass paper towels and put in a plastic bowl. Pour the marinade over the prepared duck, wipe it manually, trying to distribute the liquid as evenly as possible inside and outside the carcass.
   
   

   We send the carcass in the marinade to the refrigerator for about an hour, and preferably at night. During proofing, the duck must be turned several times and rubbed with marinade.

3. We take out the marinated duck from the refrigerator and stuff it with one orange, cut into slices.
   
   
4. We fasten the carcass with toothpicks so that orange slices did not fall out of it during baking. We place the prepared bird in the sleeve for baking, tightly tie it. We shift the carcass into a baking dish and bake the product for about two hours in preheated oven to 180 degrees.
   
   
   
5. Put 40-50 g of honey into a small saucepan, add 100 ml of orange juice and 25-30 g of orange zest to it.
   
   
6. Stir, pour in 30-40 ml of sweet wine, let the syrup brew a little. Once again, stir the mass, put the pan on the stove and cook the syrup until lightly thickened over low heat. After that, we filter the syrup through a sieve or colander.
   
   
7. We take the duck out of the oven and pour generously with the resulting syrup.
   
   
8. Cut the remaining orange into slices and decorate the dish with the bird with them.
   
   

Video step by step recipe for duck in the oven with oranges

On the proposed video you can see complete process preparing and baking delicious duck with tender oranges.

• Roasting a duck is a responsible task, because if the carcass remains damp, you will not only spoil the impression of the dish, but also put the health of your loved ones at risk. The fact is that raw duck meat can be saturated with harmful bacteria, often causing problems with digestive system person.
• Duck with oranges can be baked in the oven not only wrapped in a sleeve - a carcass baked in foil turns out to be very tasty and appetizing. In order for the duck to acquire a pronounced crust, half an hour before the end of baking, pierce the foil with a toothpick or fork in several places.
• In addition to orange and lemon juice, grapefruit, pomelo, tangelo or citron juice can be added to the syrup. small quantities. Some housewives prepare syrup with chopped ginger, walnuts and avocado.
• Poultry marinade can also be prepared in a different way, using additional spices. Red hot pepper, as well as oregano, jalapeno, thyme and cumin.

How and with what to serve the dish

• Duck cooked according to the above recipe will become a full-fledged main course, the “highlight of the program” on any festive feast. Be sure to serve it whole, and cut it right on the table with a long and sharp knife.
• It is also advisable to prepare suitable garnish for your wonderful product. This dish goes great with all types. vegetable puree, it goes especially well with stews from fresh potatoes, bell pepper, carrots and onions.
• Don't forget also about suitable drinks, since roasted duck goes well with fresh fruit juices and citrus juice. Coffee is also often served with the bird, green tea and fresh juice.

Helpful information

If your family loves duck dishes, I'm sure you'll love some of the other ways to prepare this wonderful bird.

• Treat your loved ones to a delicious oven that is amazingly different delicate taste and a very memorable, appetizing aroma.
• Also don't miss reliable recipe— ducks with potatoes — in the oven, which will amaze your loved ones with a wonderful taste, wonderful view and impressive nutritional value.
• An excellent recipe - stewed duck pieces - will appeal to those who do not have extensive culinary experience or time for a long process of preparing complex dishes.
• Don't forget also about simple recipe- Peking duck - which can be quickly and without special trouble cook at home. As a result you will get original dish nothing different from a restaurant.
• The recipes for preparing a very tasty and nutritious duck fillet are quite simple to implement, even a novice cook can handle them.

Baked meat is a true delicacy if cooked deliciously. In this process, it is important not only to observe the correct thermal processing conditions, but also to prepare the product itself. One of the main ways to make meat softer, more tender, to remove foreign odors is to hold it in a marinade. This option is especially good for birds, such as ducks.

Duck in soy marinade: preparing the filling

Duck marinade can be prepared on any basis. Soy sauce in this regard is good because it has a rich taste, it has various spices in its composition. This means that if you don’t have any herbs-seasonings in stock, the dish will not suffer. In the duck marinade, the bird can be put whole (then it will take a lot) or cut into portioned pieces. In the second case, the meat will be saturated with filling much faster. Cooking method: in enamel saucepan mix 3 parts soy sauce with 2 parts vegetable (sunflower) oil. Grate 50 g of celery root there, add 1-2 teaspoons of paprika, the same amount of sugar, mix. If it seems to you that not enough acid was put in the duck marinade, add a little vinegar - apple or grape. Or lemon or orange juice. Citrus fruits would even be somewhat preferable.

Duck in soy marinade

Bird preparation

As for the bird itself, it must be washed well, and preferably soaked for about an hour in cold water. Then blot with napkins or paper towels, divide the carcass into portions, rub with salt and leave it to “brew” for an hour and a half. During this time, the meat may release liquid, which should be discarded. Transfer the pieces to the duck marinade so that they are completely covered. Cover with a lid and leave in the filling for 6-9 hours.

Roast

Such a bird is baked with apples, quince, plums, greenish peaches. Turn on the oven to warm up. Grease a baking sheet well and place fruits on it, which are cut into slices, removing seeds and seeds. And between them place the meat. Pour in the unabsorbed marinade. For duck with apples, it is needed so that pieces of fruit do not stick to the baking sheet, and the meat is better baked. Keep it in the oven for an hour and a half, periodically pouring juice over it. If you want a crispy, fried crust - 15 minutes before removing from the oven, grease each piece with honey. Serve duck hot, piping hot. Sprinkle with finely chopped herbs.

How to make orange marinade

Exquisitely delicious duck is obtained in orange marinade. Cooking it is not more difficult than others. Unless some components are specific. But they are easily interchangeable with those familiar to us. But as a result, the meat turns out to be very juicy, fragrant, so you want to lick your fingers! To create this miracle, you need 2 citrus fruits, preferably large ones. Both juice and zest will come in handy - grate it from a squeezed fruit. Classic recipe prescribes a piece ginger root. In its absence, horseradish, celery, parsley are wonderful - a little bit of each. The result will be even tastier. The recipe also recommends adding 200 grams of wine (sherry, sherry, cahors or other sweet) to the duck marinade. Finely chop 1-2 onions there, pour in honey (1-2 teaspoons), a little vegetable oil and 100 grams ready sauce(you can use the same soy, garlic, tkemali or any other). If desired, add salt and pour hot peppercorns and ground pepper into the marinade for duck with apples. Garlic is also up to you.

Roast duck in orange marinade

Prepare the meat (wash, soak, dry), put in a saucepan, pour marinade and set for 3-4 hours in cool place. Then fry on all sides. After that, send the pieces of duck to the oven, overlaying, if desired, with slices of apples or quince, for 35-40 minutes. Bake at a temperature of 160-170 degrees. While the meat is cooking, make the sauce based on the marinade. To do this, pour a little broth into it, you can vegetable, and boil until a little thick. Sprinkle with chopped herbs and serve warm with hot meat. As a side dish, boil lush mashed potatoes.

Duck with honey

Duck or goose baked in the oven - a dish traditional for Russian and Slavic cuisine. Apart from apples additional ingredients serve buckwheat(for stuffing) or plums. And to give the meat a light sweetish aftertaste, which in this case will be very out of place, you should make a marinade with honey. For a duck, it is also successful in that this bird is fat and harsh. Honey, on the other hand, softens well, and the fat is already melted in the oven, as a result of which the roast turns out to be wonderful. And the spices, without which the filling, of course, cannot do, will add a delicious flavor to the meat. For the marinade, you will need 150 grams of honey - preferably with a neutral odor and light. If it's thick, no problem. Warm up a little in a water bath - and it will become more liquid. Still wine, preferably table. And red is better. Dill seeds, dry marjoram, cumin - a pinch of each spice. Plus salt 70-100 g (to taste) and almost a full glass of water (200 g). So, portioned pieces of poultry, without removing the skin, rub with salt. Mix the spices and sprinkle them over the duck. Put in a goose bowl, fill with honey, and then with wine diluted with water. Let the meat marinate in this form for 6-8 hours. Then preheat the oven, put the bird in it for 20 minutes at a temperature of 200 degrees. Then reduce it to 160, add prunes (pitted) and bake for about 2 hours. Make sure the marinade doesn't evaporate. Add more wine with water if necessary and pour it over the meat. In passing, we note that this marinade is excellent for wild duck too, and not just for home. But back to hot. If you want a crispy crust, open the lid shortly before the end of the process.

Garnish for duck with honey

What to serve with such a baked bird? Braised cabbage but also with fruit! Cut a small head of cabbage thinly, lightly fry, but do not bring to readiness. Put a few tablespoons of lard on the pan. Chop the onion, brown a little, add cabbage, add half a glass of sugar and let a thin caramel crust form. Cut 100 g of prunes into pieces and put in a pan. Pour in a little water, vinegar, and let the cabbage stew under the lid for 25 minutes over moderate heat. Grate sweet and sour apples (2-3 pieces) and add to vegetables. Stew a little more, salt to taste, pepper. If there is not enough acid or sweetness, report the missing components. sprinkle fresh dill or parsley and bring to the table along with the meat.

Duck in marinade ordinary

Well, if the hostess has no time or no additional products, marinade for poultry can be made the simplest. Worse from this duck will not, believe me! Especially if they decided to bake it whole, without cutting the carcass. In a wide bowl or pan, pour the usual cold water, dissolve the salt and vinegar to make a medium rich marinade. Pour a few peas of allspice and bitter pepper, a handful of coriander, a couple of bay leaves. Soak the washed, gutted duck in the marinade for the time available. Then rub the inside with salt, mayonnaise and stuff with apple slices that need to be salted, peppered and, if desired, rolled in cinnamon. put between them thin slices halves of a lemon. Darn the bird, rub the outside with the second half of the lemon, also coat with mayonnaise or sour cream and put in a heated oven. Cover with apples and bake until done.

Bon appetit and successful delicacies!

baked and braised duck Delicious on its own, but combined with oranges, it will turn out incredible. fragrant dish. Do you want to surprise your loved ones? Duck with oranges is a good option!

Duck baked with oranges in the oven

This bird is used to cooking only for celebrations, and why not make a fragrant duck today?

Try it and you will love it!

Ingredients:

• 1 young duck weighing 1.5-2 kg;
• several oranges;
• 30 g of liquid honey;
• cinnamon stick;
• allspice - a few peas;
• spices to taste.

Cooking technology:

1. Trim offal. excess fat put away.
2. Mix garlic, spices, orange zest and juice of 1 citrus. Prick the skin of the bird with a fork, rub with marinade.
3. Leave in the marinade overnight. Flip sometimes.
4. Remove bird, fill with orange slices and cinnamon. Close the hole with toothpicks.
5. Bake the duck at 180°C for 40 minutes.
6. Remove from oven, brush with juice from the bottom. Bake another 40 minutes.
7. Remove and brush the carcass with honey for ruddy. Cook another quarter of an hour.

Duck baked in a sleeve turns out to be extremely tasty. Before serving, decorate with oranges, prepare a side dish. Rice or vegetables are especially suitable.

How to stew deliciously in a slow cooker

Duckling requires close attention in cooking. If time is limited, use a slow cooker.

The stewed duck is juicy and tender. Prepared without hassle.

You will need:

• duck;
• leek - 2-3 stalks;
• 6 oranges;
• Bay leaf;
• spices to taste (coriander, salt, pepper or a ready-made set).

How to cook:

1. Cut the carcass into small pieces. Rinse well warm water. Leave with the skin on so you don't have to add oil. The duck will roast in its own juice.
2. Grease the bottom of the bowl with oil.
3. Lay out the bird pieces.
4. Fry on both sides.
5. When all parts of the duck are fried, put everything in the multicooker bowl. Add leek, bay leaf, spices. Cut oranges into slices, spread over meat.
6. Set the "Extinguishing" mode. Cook within an hour.

Ingredients:

• 1 duck (2.5-3 kg);
• spices;
• 6 chopped apples;
• 1 orange;
• cinnamon (optional);
• 40 g orange juice.

Step-by-step instruction:

1. Wash the bird, dry.
2. Rub with spices inside and out.
3. Stuff the duck with fruit and cinnamon, close with toothpicks.
4. Tie the legs, prick the breast with a fork, or make cuts.
5. Preheat oven to 160 degrees. Put the duck on a baking sheet, spread the remaining fruit around the bird. Pour orange juice. Bake for 1.5-3 hours, depending on size.

Such fragrant food suitable for any celebration.

Duck fillet with oranges

Duck fillet is dry, but in combination with citrus it turns out juicy. The meat acquires an unusual taste.

To prepare the dish you will need:

• fillet - 0.5 kg;
• 2 oranges;
• 50 g soy sauce;
• 1 cube of chicken broth;
• olive or vegetable oil - 1 tbsp. l.;
• spices.

Cooking process:

1. Wash the fillet, dry with paper towels and rub with spices.
2. Cover the baking dish with parchment, grease with oil.
3. Put the fillet, pour over the sauce. mix oranges, soy sauce, bouillon cube.
4. Put the fillet in a preheated oven for 25 minutes. Bake at 210°C.

Perfect for fillets lingonberry sauce. Duck with oranges in the oven has a bright taste.

Step by step recipe from Yulia Vysotskaya

Duck baked with citrus - a dish for real healers gourmet food. This dish will please loved ones.

Base Ingredients:

• 2 carrots;
• 1 onion;
• 1 orange;
• juice and zest from 3 oranges;
• carcass - 1-1.5 kg.

Additional products:

• 30 g of juniper and coriander seeds;
• 3 g of dry ginger and corn starch;
• 0.5 st. l. black peppercorns, cloves, cumin and ground cinnamon;
• 3 art. l. soy sauce;
• a head of garlic;
• 5 thyme flowers;
• lettuce leaves - a bunch;
• sesame oil - 30 g;
• olive oil - 8 g;
• a pinch of sea salt;
• 8 star anise.

To be satisfying, beautiful and exotic? And economical enough? You don't have to think long. The best solution for holiday table will duck in orange sauce. The meat of this bird is tender and spicy in taste. And spices and sweet and sour orange sauce will only emphasize the unusualness of this dish. Duck with sauce can be cooked different ways. In this article, we present a selection best recipes. Read, cook and delight yourself and your loved ones with this exotic dish.

Duck in a simple recipe

To prepare delicious tender dish, literally melting in your mouth, you should take the carcass of a young bird. It should weigh about two kilograms. We gut the bird, if necessary, wash and rub with a mixture of salt and black pepper. Separately, prepare the marinade. To do this, mix honey, and (three, two and one tablespoon, respectively) with the juice of one big orange. IN plastic bag put the duck, pour over the marinade, tie a bag and leave it in the refrigerator for at least 12 hours. During this time, our bundle should be turned over several times so that the duck is well soaked in orange sauce. We heat the oven to 220 degrees. We shake off the duck from the marinade, put it in a mold and bake for twenty minutes. Reduce the fire to 180 degrees. Pour the marinade and the released fat over the bird. Bake for another hour and twenty minutes. We check the readiness with a needle.

Another easy recipe

Cut the carcass in half lengthwise. Rub with a mixture of red and black pepper and salt. Pour vegetable oil into the goose. Fry the duck halves on both sides until golden brown. We put the goose in the oven preheated to 180 C for half an hour. While the duck is stewing, peel two oranges from the skin, carefully remove all the films, cut the flesh into pieces. Eight pieces of prunes fill hot water. Peel one large apple and cut into quarters. We take the casserole out of the oven. Pour half a liter of water there, put prunes and an apple. We put the stove on the fire and simmer under the lid for an hour. During this time, we make the sauce. Finely chop the onion and fry it in butter. Add a glass of white wine and four tablespoons of honey. We decant the liquid in which the duck was stewed in orange sauce to the onion. Boil for about five minutes. Add a glass of cognac and thicken the sauce with flour.

Duck in orange sauce: a recipe from Italy

At the carcass, we tie the legs and wings so that the edges do not burn in the oven. Rub with salt and pepper. Fry in a goose dish until crusty on a mixture of vegetable and butter. Pour a glass of cognac. We turn the bird over so that it is completely saturated with the smell of distillate. Pour in half a glass of white wine. Simmer covered for forty minutes. We remove the thin zest from two oranges and a lemon. Trying not to hurt white shell citrus fruits. Squeeze juice from a lemon and one orange. We pour it to the duck. Cut the second orange into thin circles. Boil the zest in salted water for five minutes, cut into strips. When the duck in orange sauce is ready, we take it out onto a dish. Decorate with citrus slices. Add the juice and zest to the sauce and continue to cook for another quarter of an hour under the lid over low heat. The sauce should be thickened with starch.

Beijing Recipe

calling card Chinese food is caramelized duck in orange sauce. The recipe calls for milling the meat first. Rub it with salt and pepper, grease with honey. Fry on big fire to ruddy caramel crust. Remove meat and keep warm until serving. Pour boiling water over the orange and cut off the zest. Squeeze out the juice from the pulp. We mix it with the liquid left over from roasting the duck, and two tablespoons orange liqueur. Bring it all to a boil. Pour in half a glass of cream. Add the zest, cut into small strips. Boil the sauce until it thickens. Salt and pepper it to taste. We cut the duck along the fibers into pieces. Separately serve hot sauce.

Christmas dish

The English cook on Christmas Eve. And we will have a variation of this dish - duck in orange sauce. Simple recipe but what excellent result! We gut the carcass, wash it and dry it thoroughly with a towel. Pour into a plate 30 g olive oil and the juice of one orange. Season with salt, pepper (black and red), seasonings for poultry. Squeeze out three quarters of the head of garlic. Leave the carcass to marinate in this mixture. We are preparing the stuffing. Duck giblets and two sour apple(without skin and seed boxes) cut into cubes. Mince the remaining garlic. Add six pieces of dried apricots. Sprinkle lemon juice. Season with pepper, give a pinch of marjoram and basil. We stuff the duck with this stuffing as tightly as possible. We sew up the belly, tie up the paws and wings. Let's leave for an hour room temperature. Place orange slices on a piece of foil. On them - a duck. Cover with orange slices. We wrap the foil and send the bundle to the oven. baked in orange sauce for one hour under aluminum and another 30 minutes without it.

cooking secrets

Don't get involved with domestic duck if you are going to bake it in the oven. It is better to buy a carcass in a supermarket - it will come out more tender. Duck in orange sauce in the oven will come out more fragrant if you add a little alcohol to the marinade - wine, cognac or brandy. contained in some seasonings can adversely affect the taste of this dish. Before baking in the oven, the legs and wings of the bird must be tied up so that they fit snugly against the body, otherwise they will become very dry and burn.

Do you know what I want to offer you to cook today? Delicious duck pieces baked with oranges. Even if you are not too fond of this bird, I think my version of its preparation will not leave you indifferent. Duck meat is very soft, juicy, with a light citrus note.

The thing is that the duck is not baked whole, but in pieces, so it becomes so tender, and the orange perfectly complements its taste. Both your family and guests will certainly like this dish, and you will be pleasantly surprised by the fact that the recipe for baked duck with oranges is quite simple and uncomplicated.

You just need to cut the duck in portions (the husband will do a great job with this), fry it in a pan and add the marinade. And then just wait until the meat is baked, serve it on the table and get a lot of enthusiasm and well-deserved praise for a chic dish.

I'm sure you're already interested, right? Then I will not torment you with waiting, but will immediately get down to business. Please love and favor - duck baked with slices of oranges in the oven, a recipe with a photo and all the details!

Need Ingredients

• 1-1.5 kg of duck meat (approximately 0.5 of an average carcass);
• 1 tbsp topless salt;
• 3-4 tbsp soy sauce;
• 1 orange;
• 0.5 tsp pepper mixtures;
• 0.5 tsp provencal herbs;
• 1 tsp spicy mustard.

Cooking steps

So, let's start with the main thing - with the duck. You can cook it whole, but for my family it’s quite a lot, and if we don’t have some kind of celebration with guests planned, and baked poultry meat is only for my household, I usually cook only half the carcass. Well, the second half can calmly wait for their turn in the freezer. Before cooking, carefully examine the duck - you need to wash it well, remove the remnants of feathers and those dark places that arose during singeing, scrape off with a knife.

big sharp knife cut the duck into portions.

Fry the pieces in a frying pan

And fry the pieces of duck over high heat in a pan. You can add a little vegetable oil, but this time I had a very fat duck so I didn't need oil. We need to achieve that the surface of the duck is browned - thanks to a strong fire, this will not take you much time. We spread the duck in a deep container.

Cooking marinade

After frying, a lot of fat remained in the pan - this is the basis of our marinade. Add to it soy sauce, salt, a mixture of peppers, mustard and Provencal herbs. We divide the orange into 2 parts and squeeze the juice from one half. This juice is also added to the marinade. We mix everything well.

Add the marinade to the duck and mix well, straight with your hands, trying to apply the marinade to each piece of duck.

And put the duck in a duck dish or any other refractory form of a suitable size. Remember, we had an orange, from half of which we squeezed the juice? We have left the second part untouched. Here we cut it into small pieces and spread it along with the duck.

Bake in the oven

We close the duckling with a lid (or cover it tightly with foil) and send it to the oven, preheated to 220 degrees, for 40 minutes. Then we take it out, turn the duck pieces over to the other side, cover the form again and cook again for 40 minutes. After this time, we reduce the temperature in the oven to 150-170 degrees and continue cooking the duck with oranges in the oven for another 1 hour.

Now the duck with oranges is ready. Her meat became tender, soft and very tasty.