An easy roasted duck recipe. Whole stuffed duck baked in the oven

Step 1: take carrots.

We clean the carrots with a knife and wash. Then we rub it on a fine grater. Divide the grated carrot into two halves. Mix one part of carrots with chopped garlic, salt, ground black pepper and chopped rosemary greens.

Step 2: take the duck.

The choice of duck depends on what goal you are pursuing. If you need to quickly cook a dish, choose a smaller carcass and with fair skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a bigger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, can be more.

Step 3: Take the onion.

Peel the onion, then wash and chop on a cutting board. Fry the chopped onion until transparent in a pan, preheating the vegetable oil on it. Then add the remaining carrots to the onion and fry everything until golden brown.

Step 4: boil the rice.

Cook rice in a pot with 2 cups of water until half ready about 10 minutes, determining it “by the tooth”: the grains should be soft on the outside, and hard on the inside. Then put the rice in a colander or sieve to remove excess liquid. Mix the onion with carrots fried in vegetable oil with rice.

Step 5: take apples.

We take green apples, wash them thoroughly, peel and core. Next, on a cutting board, cut the apples into small 2x2 cubes and set them aside.

Step 6: stuff the duck.

We take a rested duck and through the hole in the abdomen we fill it with cooked rice mass up to half. After that, we take apples peeled and cut into small cubes and fill the second half of the duck. Next, sew up the hole in the abdomen with kitchen thread. Then lay the stuffed carcass on a baking sheet with the back down. Pour half a glass of water onto a baking sheet and put the duck in an oven heated to 200 degrees for about for 2 hours. From time to time, water the carcass with the juice formed during cooking. When the bird is browned and covered with a small crust, cover it with foil on top so that the duck breast does not dry out. You need to try not to overcook the duck, otherwise the meat will be dry.

Step 7: Serve the duck stuffed with rice on the table.

We take out the ruddy duck from the oven and remove the threads from it. Serve duck stuffed with rice in the oven should be hot with vegetables, sprinkled with herbs. Bon appetit!

Try to carefully pull out the remains of large feathers from the duck so that the skin is not damaged, otherwise the fat will be unevenly rendered, and the bird will be dry in places.

Sweet and sour apples are suitable for the filling. Ideally, it is better to use the Antonovka variety.

When stuffing a duck, sewing up the abdomen, you can use toothpicks instead of cooking string.

Duck stuffed with rice in the oven or other toppings - this is a great option if a gala dinner is planned. But there are many subtleties and secrets in the preparation of this dish, which we will reveal to you and teach you how to make the duck as tasty, juicy and tender as possible. Your family and guests will definitely enjoy the baked stuffed bird. Duck is stuffed with apples, prunes, potatoes, oranges, mushrooms, olives... And, if you are not afraid to experiment, you can get a dish with a completely new, unique taste.

Recipe "Duck stuffed with apples in the oven"

To prepare a dish such as duck stuffed with apples and baked in the oven, you will need:
- duck,
- fruits (apples, oranges, dried apricots, prunes, nuts),
- garlic,
- salt and pepper.
(The amount of ingredients is prepared depending on the initial size of the bird).

To begin with, the duck is thoroughly washed and dried with a paper towel. Then the carcass should be rubbed inside and out with salt and ground black pepper (or a mixture of peppers), and the garlic chopped on a garlic press is laid only inside the duck. Next, prepare the filling. Apples are peeled and seeds are peeled and cut into small pieces. Oranges are peeled and cut into slices. Pitted prunes are cut into small cubes. Walnuts (cashews or almonds) and dried apricots are also cut into pieces. All ingredients prepared for the filling are mixed. If the duck is supposed to be stuffed exclusively with apples, then it is better to take apples of the Antonovka variety or another with dense pulp.

The duck carcass is stuffed with the stuffing, and the hole is sewn up with a thread. Top the duck should be greased with vegetable oil so that it browns and becomes golden during baking. The baking tray is lined with foil, which is also coated with oil. The bird is placed on the foil upside down. Pieces of apples are laid out around the duck, it is covered with foil and put in the oven to bake. The preparation time for the recipe "" is approximately 2-3 hours. During roasting, the duck will release juice; they need to periodically water the stuffed bird (about every half hour). At the end, the foil must be removed, the juice drained from the baking sheet, and the duck should be poured with orange juice. The stuffed duck is served whole or cut into pieces, decorating the dish with slices of baked apples and oranges.

Recipe "Stuffed duck baked in the oven with fruit mixture"

This dish is obtained with a completely unforgettable taste. Properly and skillfully prepared, it will deservedly occupy a central place on the festive table. For this dish you will need:
- duck,
- raisins, prunes,
- apples,
- sugar,
- salt pepper,
- chicken broth,
- brandy,
- cranberry juice,
- flour.

The duck is washed and dried with a paper towel, and then salted and peppered both inside and out. Apples are washed, peeled and cut into pieces. Raisins and prunes need to be steamed in hot water until soft; prunes, if it is large, are cut into small cubes. All the fruits for the filling are mixed, and the duck is stuffed with them. The hole on the abdomen is sewn up with threads, or toothpicks are inserted instead. The skin of the duck in several places must be pierced with a toothpick so that it does not burst during baking.

A baking sheet or baking dish is greased with vegetable oil. A stuffed duck is placed on it breast down. The form is sent to the oven, preheated to 200 C, for an hour and a half. When the duck is baked, it must be laid out of the mold, and the resulting fat should be drained into another container. 1 tbsp is added to the drained fat. brandy and cranberry juice, 1 tbsp. flour, 500 ml chicken broth, 2.5 tbsp. sugar, salt and pepper to taste, and all this is thoroughly stirred. The duck sauce should come out quite thick. Serving the Stuffed recipe to the table, you can decorate it at your own request with herbs, fruits with which it was baked, and, of course, pour over the sauce.

Recipe " Duck in the oven stuffed with buckwheat and chicken giblets"

The duck cooked according to this recipe is baked in parchment paper, which allows it to keep it juicy, although the fat will still be rendered. You can bake duck stuffed with buckwheat from the following products:
- a duck weighing about 1.5-2 kg,
- 3 tablespoons buckwheat,
- 300 g of chicken giblets (hearts, liver and stomachs),
- 2-3 stalks of celery,
- 2 onions,
- ground salt and pepper,
- 3-4 cloves of garlic,
- 1 egg.

The carcass of the bird is washed, excess skin near the neck is cut off from it, it is dried with a paper towel and napkins. A large sheet of parchment paper is spread on the table, the carcass is placed on it and rubbed abundantly inside and out with salt and ground black pepper. After the duck is wrapped in parchment and removed at 1 hour in the refrigerator for impregnation.

Buckwheat groats are boiled until half cooked. Chicken giblets, peeled garlic and onions are minced in a meat grinder or in a blender; they should form a homogeneous mass. Celery stalks are peeled and cut into very small pieces; it will give the dish an original flavor. Egg, buckwheat, celery, salt and pepper are added to minced duck from offal. Next, the minced meat is mixed, laid out in a pan and fried with a small amount of vegetable oil. Minced meat is fried for 5 minutes over low heat, stirring it regularly until the liquid evaporates from it.

The duck is removed from the parchment and tightly stuffed with minced meat. The hole on it is sewn up with threads. The bird prepared for baking is wrapped in the first sheet of parchment paper. The second sheet is wetted with cold water so that it becomes soft, like a wet cloth. The duck is additionally wrapped in a second sheet of parchment, placed on a baking sheet and sent to a preheated oven. Baking temperature - 200 C. Cooking time - 1.5-2 hours. In the process of roasting the duck, periodically lower and raise the temperature so that the duck is baked evenly. 15 minutes before the end of cooking, remove the parchment paper, then oven roasted duck recipe it will turn out with an appetizing ruddy crust. Duck stuffed with buckwheat is served on the table whole for any side dish.

Other fillings can be used as minced meat for duck: fried mushrooms, rice with all kinds of additives, oranges or pineapples, minced vegetables (for example, the recipe " Duck stuffed with cabbage in the oven”), etc. Of the unusual, original fillings, you can offer black bread with prunes. With the same fillings, you can make recipes "".

Of the unnamed ways of stuffing poultry - no less popular and tasty - they did not pay attention to the recipe " Duck stuffed with potatoes in the oven". The option with potatoes can be called quite satisfying and practical. It's perfect for a fat duck. And if you serve pickled cucumbers, tomatoes or cabbage under a duck stuffed with potatoes, then we can say that the holiday will succeed!

For me, duck baked whole in the oven is a festive dish, and I want to tell you how to fry it in various ways, and offer three of my favorite cooking recipes. Although these recipes are very time consuming, you will find that they are very easy to prepare.

A simple recipe for juicy duck in the oven in the sleeve

Kitchen tools: cutting board; knife; garlic press; baking sheet; disposable syringe; two small bowls; sleeve for baking.

Ingredients

Video on how to bake a whole juicy and tender duck in the oven

• The longer the duck marinates, the juicier the meat will be in the end.
• Instead of a sleeve, you can use baking foil.

Duck recipe with apples and potatoes in the oven

Cooking time: 5-7 hours.
Calories: 100 g - 232.9 kcal.
Kitchen tools: cutting board; knife; baking sheet; paper towel; toothpicks; deep bowl; brazier with a lid; large spoon; frying pan; silicone spatula; silicone brush.

Ingredients

Cooking sequence

1. Wash the duck, clean it of the remnants of feathers, trim off excess skin near the neck and wingtips.
   
   
2. Slice 4 cloves of garlic into thin slices. Sprinkle the duck with salt and pepper and brush it well on all sides and inside.
   
   
3. Now rub it with garlic, put in a bag or wrap with cling film and refrigerate for 4-5 hours.
   
   
4. Wash the apples, cut in half and remove the core. Peel the duck from the garlic and put all the apples inside. Secure the edges of the duck belly with toothpicks.
   
   
5. Transfer the duck to the center of a large roasting pan, cover and place in the oven at 200-220 degrees for 1 hour.
   
   
6. Remove the duck from the oven and drain all the fat from the roaster into a separate container.
   
   
7. Peel 9-10 potatoes and cut them into large wedges. Salt, pepper and fill it with duck fat.
   
   
8. Put the potatoes around the duck and put them in the oven for 30 minutes, but without a lid.
   
   
9. Put 2-3 tbsp in a heated frying pan. spoons of honey and melt it a little. Cut 1 orange in half and squeeze the juice from one half into honey. Stir, bring to a boil and remove the honey sauce from the stove.
   
   
10. Now brush the duck with this sauce every 15 minutes until the duck is golden brown and the potatoes are fully cooked.
    
11. Ready!
    
    

Video on how to deliciously cook a whole duck in the oven

If you have any questions about cooking duck in this way, then carefully watch this video recipe.

• Instead of a broiler, you can use baking foil.
• Pepper, paprika or rosemary can be added to potatoes.
• Instead of honey sauce, you can grease the duck with duck fat, which is rendered during frying.
• Serve duck on a large platter with potatoes, garnished with orange slices.

Recipe for duck with apples and rice in the oven

Cooking time: 3 hours 30 minutes.
Calories: 100 g - 308 kcal.
Kitchen tools: paper towel; food film; pot; small bowl; colander; duckling with a lid; needle with thread.

Ingredients

Cooking sequence

1. Wash duck and pat dry with paper towel.
   
   
2. Brush the duck with 1 teaspoon salt, 1 teaspoon black pepper and finally 1 teaspoon cinnamon.
   
   
3. Wrap it tightly with cling film and put in a cool place for 2-3 hours.
   
   
4. Rinse 1/2 cup rice and soak it in cold water for 30 minutes.
   
   
5. Then boil the rice until half cooked for 15 minutes. Drain the cooked rice in a colander and rinse thoroughly.
   
   
6. Wash the apples and cut them into large slices.
   
   
7. Pour 2-3 tbsp into ducklings. tablespoons of water and put in it 2 bay leaves, 5-6 black peppercorns and 5 allspice peas.
   
   
8. Stuff the inside of the duck with apples and rice. Sew up the openings of the neck and abdomen with thread.
   
   
9. Put the duck in the roaster, cover with a lid and put in the oven for 2 hours. Bake at 220 degrees.
   
   

Video on how to roast a whole duck with apples and rice in the oven

• If you do not want to sew up the duck, then use toothpicks.
• Choose for this dish green apples with sour hard varieties.
• The cinnamon will give the duck a beautiful golden brown color and a savory flavor.

• Now that you have learned how to cook duck in the oven in several ways, I recommend mastering the recipe for cooking Peking duck at home.
• One of my recipes uses orange juice. If you liked it, then I suggest learning how to cook.
• It is not at all necessary to use the oven, because you can cook the same tasty and fragrant duck in a slow cooker.
• Duck can be cooked not only as a whole. On weekdays, I use the "stewed duck recipe" which can be served with any side dish of vegetables.
• I consider “duck fillet recipes” no less tasty and interesting, so I advise you to take them into service.

I hope that my recipes have inspired you to new culinary exploits, and you will be happy to share your successes in the comments.

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 slip 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 circle, 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 duck be often and tasty on your table, enjoy your meal!

Duck stuffed with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her, stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration of the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she is not offended, which means the dish was successful, the guests are full and satisfied, and this is the best praise for her.

It has long been customary in Rus' to cook a stuffed goose or duck on an important occasion, not without reason the saying was born: "A bird on the table is a holiday in the house." If you prefer a traditional taste, choose a filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you like something more original, you should stop at such fillings as oranges, cherries, quince, mushrooms with nuts.

Stuffed duck - food preparation

Duck stuffed with sauerkraut

Sour stuffing in the form of sauerkraut, which is then used as a side dish, goes well with fatty duck meat. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage - from harsh acid. As a result, the meat is tender, juicy, acquires a mild taste.

Ingredients:

• duck - up to 3 kg.

For marinade:

• 1 table. lies. white wine (wine or apple cider vinegar),
• 2 table. a spoonful of vegetable oil,
• salt, a pinch of spices: pepper - black, hot, paprika, dry garlic, marjoram, basil, curry.

For filling:

• 800g sauerkraut,
• 5 sour apples
• 3 bulbs
• 80g butter,
• salt pepper,
• 100 ml of dry white wine (in extreme cases, water).

Cooking method:

1. The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of spices. Spread the entire carcass inside and out. Set aside for twelve hours to insist. If time does not wait, you can reduce marinating to three hours.
2. The filling can be prepared the day before, so that on the right day the duck can only be stuffed and baked. If sauerkraut is chopped coarsely, chop, squeeze out the liquid. Finely chop the onion, fry in butter, put cabbage and simmer for five minutes, add apples. They must first be prepared: peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the fire to medium and simmer for ten minutes.
3. Set aside a little filling, and place the rest inside the duck, sew up the abdomen. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duckling or high form. Lay the duck on top, belly up.
4. Close with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, every 15-20 minutes, turn the duck over and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Get the stuffing and put next to the duck on a dish.

Duck stuffed with potatoes

You can’t spoil porridge with butter, just like potatoes, so this is one of the suitable fillings for a fat duck. And if various pickles are served with such a dish - cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.

Ingredients:

• duck - 2.5 kg,
• 1.5 kg potatoes,
• 4-5 bulbs
• 3 large garlic cloves,
• salt,
• vegetable oil.

Marinade sauce:

• 2 table lozh. lemon juice and honey
• 1 teaspoon mustard.

Cooking method:

1. Prepare marinade: heat honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread the marinade inside and out.
2. Peel the onion and garlic, cut into half rings, garlic into slices and fry the mass until golden brown.
3. Peel potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or quarters.
4. Pour a little oil, half a glass of water into a mold or pan and put the duck, the inside of which is filled with boiled potatoes, it is not necessary to sew it up.
5. Put the remaining potatoes on the bottom of the dish around the duck. Duck stuffed with potatoes, cover with a layer of fried onions and garlic. Bake for an hour (190C). Then completely cover the carcass with foil and still in the oven for an hour and a half. Then remove the foil and bake for half an hour until golden brown. Serve with potatoes, transfer to a dish.

Duck stuffed with quince in sleeve

The cooking technology of the dish is similar to "Duck with apples". The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out to be much tastier and more interesting. A barrel, smeared with honey, when baked, turns into a beautiful brown-golden crust. Mmm, not a duck - a fairy tale!

Ingredients:

• duck - 2kg, 2
• large quince.

Marinade:

• a small piece of ginger (or 2 cloves of garlic),
• 1 table. lies. honey,
• soy sauce,
• salt.

Cooking method:

1. Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
2. Wash the quince, cut into slices, remove the core. Stuff the belly and sew. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes.
3. Then turn the carcass over, and fry for another twenty minutes. It turns out a glamorous duck with a bronze tan straight from the solarium.
4. Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.

Stuffed duck in the oven

How delicious to cook a whole stuffed duck in the oven. Duck stuffed with pears

Ingredients:

• Duck - 1 carcass,
• pears - 3-4 pcs.,
• any cheese, grated - 100 g,
• chicken egg - 2 pcs.,
• milk - 100 ml,
• wheat flour - 1 teaspoon,
• breadcrumbs - 100 g,
• parsley - 1 bunch,
• dill - 1 bunch,
• pepper,
• salt.

Cooking:

1. First wash the pears, cut into quarters, remove the core. Wash parsley and dill, chop.
2. Rinse the duck carcass and stuff with pear quarters.
3. Then, beat the chicken eggs with salt and pepper, add flour, grated cheese, pour in milk, mix and pour over the duck with this mixture.
4. Next, sprinkle the duck with breadcrumbs, put on a baking sheet, bake in an oven preheated to 200 degrees for 1.5 hours.
5. Cut the prepared stuffed duck into portions, sprinkle with dill and parsley.

Bon appetit!

Stuffed duck with mushrooms and potatoes, baked on a baking sheet in the oven

Ingredients:

• Fresh mushrooms - 500 g.,
• Duck - 1 pc.,
• Onion - 1 pc.,
• Potatoes - 5 pcs.,
• Ghee (for coating the duck) - to taste;
• Vegetable oil (for frying) - to taste;
• Pepper - to taste;
• Honey - 1 tbsp. spoon.

Cooking method:

1. Mushrooms need to be washed and cleaned.
2. Saute mushrooms in oil in a pan.
3. Peel the onion and cut it into small cubes, add to the mushrooms.
4. Saute mushrooms until tender, onions until translucent.
5. Wash potatoes, peel.
6. Cut each potato into quarters and soak in a little salted water. (Let it in means boil in salted water for 5-7 minutes and put it in a colander).
7. The duck must be gutted, thoroughly rinsed and dried with a paper towel or towel.
8. After preparing the duck, brush its belly with melted butter, and rub well with salt and pepper.
9. Next, stuff the duck with mushrooms and part of the potatoes. We stuff exactly as much as the duck's belly will fit.
10. The belly of the duck is carefully sewn up or stabbed with toothpicks.
11. The carcass must now be coated with honey, salt and pepper, put on a baking sheet.
12. The remaining quarters of chopped potatoes are laid out around the carcass, salt. When everything is ready, we send it to the preheated oven.
13. We heat the oven to a temperature (180 ° C).
14. We cook the duck for about 2 - 2.5 hours. Do not forget to water the duck with the juice formed on the baking sheet or form from frying the meat (water as often as possible).
15. Then we spread the finished duck on a dish covered with lettuce leaves.
16. We circle the potatoes baked with the duck in a circle, and decorate with fresh herbs.

Stuffed duck with mushrooms and potatoes, baked in a baking sleeve

Ingredients:

• Duck - 1 piece;
• Fresh mushrooms - 300-400 grams;
• Potatoes - 500 grams;
• Onion - 1-2 onions;
• Salt, pepper - to taste;
• Vegetable oil (for frying) - to taste

Cooking:

1. Gut the duck, pluck, wash well with water, dry with a paper towel or towel.
2. Onion peel, wash, cut into small pieces.
3. Mushrooms clean, wash, cut into small pieces.
4. Wash potatoes, peel, cut into small cubes.
5. Pour oil into a frying pan, heat up, put finely chopped onion. Fry until transparent.
6. Add chopped mushrooms, lightly salt. Fry for about 5 minutes, stirring.
7. Add diced potatoes to onions and mushrooms. Fry, stirring constantly, for 10 minutes, salt a little. Add oil if necessary. Remove from heat, cool slightly.
8. Now we take the prepared duck, rub the abdomen with a small amount of salt. Pepper. And stuff it with fried onions, mushrooms and potatoes.
9. The abdomen is sewn up with threads or stabbed with toothpicks.
10. Rub the top of the carcass with salt.
11. Add salt at each stage to taste. It is better to salt a little. Moderately salted minced meat, belly and the carcass itself on top. Thus, the dish will be salted evenly. Just don't take it!
12. Stuffed duck is placed in a baking sleeve, spread on a baking sheet. We tie the sleeve, make several small holes in the sleeve - to release excess steam.
13. Preheat the oven to (180°C).
14. We send our stuffed duck to a preheated oven.
15. Roasting time will be approximately 2 hours, depending on the size of the duck.
16. After the time has elapsed, about 15-20 minutes before readiness, you can get the duck and cut the sleeve on top - open the duck. Read more:
17. Then return the roast back to the oven. The duck will then turn out with a ruddy and crispy crust.

Bon appetit!

Stuffed duck - useful tips from experienced chefs:

• Pour boiling water over the duck before cooking so that it becomes white, then it becomes much softer.
• To make the duck not too fat, pierce the breast and legs of the bird with a toothpick during baking.
• To prevent duck legs and wings from burning, wrap them with food foil.
• Drizzle the juices over the duck while roasting.
• If you don't have a roasting sleeve handy, you can bake the duck in a deep pan.
• Serve on a platter garnished with lettuce. Decorate the stuffed duck itself with chopped fresh vegetables and herbs.
• Open the belly of a stuffed duck at the table by cutting the strings with scissors or removing toothpicks, depending on how it was sewn up. Disassemble the poultry meat into portioned pieces and serve on dishes with potatoes and mushrooms baked in it as a side dish.
• You can cook duck in a roasting sleeve. It turns out very juicy. Just do not forget to pierce the “sleeve” on top in several places, then it will turn brown.
• Top the duck carcass can be rubbed with a mixture of honey and garlic.
• You can stuff the duck with raisins, dried peaches and lightly boiled rice.