Juicy duck. Photo recipe for roasting soft and juicy duck thighs in the oven

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 germinated 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.

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 - 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 "hemp" 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:

Prepare a carcass of a meat or egg-meat type as I described above. Pat dry with thick paper towels.
Rub with salt and pepper. Put in a deep bowl. And refrigerate for a couple of hours.
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.
Pour in the lemon juice.
Rub the carcass with marinade inside and out, thanks to it, after baking in the oven, the duck will become soft and juicy.
Apples should be with bright sourness and dense pulp, so that during heat treatment they do not turn into a slurred puree.
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 according to the above. 20 minutes before cooking, remove the foil or bag and increase the temperature to 230-250 degrees to make a delicious crust.
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 simple and truly tasty - units. Another step-by-step recipe with a photo, which I can call really successful, you can see on my website.

Roasted duck pieces

A whole ruddy duck is very beautiful, I do not argue. But a raw duck is much easier to cut into neat pieces than a treat just taken out of the oven, bursting with fragrant steam. At least because it's hot. So write down this recipe. Or maybe you bought an already butchered duck? Then you are right here. To prevent the duck breast from becoming too greasy, make several shallow diagonal parallel cuts in the skin with a sharp knife. And do not forget to cut off the rump, otherwise the dish will be with a specific aftertaste.

The products you need are:

How to cook juicy and soft duck in slices in the oven:

1. Wash and dry the main ingredient. Remove the remnants of plumage, cut off excess fat.
2. Finely chop the garlic or press through a press. Put into blender bowl. Add honey, vegetable oil (2 tablespoons), salt and spices. Whisk until emulsified. Pour in wine and vinegar. Stir.
3. Pour marinade over duck. Cover the container tightly with a lid or tighten with cling film. Leave to marinate at room temperature for 2-3 hours. Then turn the pieces over, dipping them in the fragrant mixture. Place the sealed container in the refrigerator for 8-12 hours.
4. Dip the pickled bird in a towel. Heat the remaining vegetable oil in a deep frying pan. Fry the pieces quickly over high heat. Place in a baking bag. Send orange slices, peeled and peeled, and the rest of the marinade there.
5. Bake in an oven preheated to 200 degrees for an hour. 20-25 minutes before the end of cooking, cut the top of the sleeve (be careful not to burn yourself with hot steam) and let the duck brown.
6. Serve the cooked soft and juicy duck as soon as you take it out of the oven. You can - in portions, you can - on a large dish.

Peking domestic duck

Of course, an authentic recipe cannot be repeated at home, because the Chinese prepare the duck using a special technology and bake it in a special oven. But even in this version, the bird turns out to be no worse than the sophistication offered in the restaurant. Only much cheaper.

What does the dish consist of?

For the base:

For mix #1:

For sauce #2:

How to cook Peking Duck:

1. Prepare the carcass: pluck out the rest of the feathers, singe the "stumps", cut off the "tail", wash and dry. Prepare the marinade. To do this, mix sherry (wine) with sea salt. Rub the bird with this mixture, "plant" on the jar and place on the tray (in the bowl). This is necessary so that the duck meat marinates evenly. Remove the duck in a cool place for 12 hours.
2. After a 12-hour rest, coat the duck with honey. If it is thick, melt in a water bath. Place the bird in a cold place again for the same amount of time.
3. Preheat the oven to 180 degrees. Pour clean water into a deep heat-resistant form and place on the lower level of the oven. This will allow the duck to cook evenly. Wrap the carcass in foil and place on the middle shelf to bake. Cooking time - 1.5-2 hours.
4. Peel the ginger and grate it on a fine grater. Mix all the ingredients in the recipe. Take the duck out of the oven, it has already become quite soft and juicy, but there is no fried crust yet. Remove and discard foil. Brush the bird with the sauce and return to the oven, breast side down on the wire rack. Remove the form with water, but put a wide baking sheet under the bottom, into which the melted fat will drain. Cook for about 20 minutes. The temperature can be increased to 200-220 degrees.
5. Mix honey and soy sauce. Pour it over the duck and place under the grill (turn on the top heat). After 50-10 minutes, when the bird is reddened, you can take it out, cut it into small pieces and try it.
6. When serving, you can sprinkle with dried sesame seeds in a pan without oil. Serve with herbs and onion pancakes.

Questions about how to cook a duck at home arise not only from novice housewives, but also from highly experienced culinary "gurus". After all, there is always a “danger” that new, unique recipes have appeared in the world that make poultry meat especially tender and juicy? Read, study, choose!

Duck with apples - holiday recipe

Ingredients:

• prunes (pitted) - 500 g;
• apples (sweet and sour varieties) - 6 pcs.;
• regular sugar - 40 g;
• duck - from 2 kg;
• vegetable oil - 20 g;
• a sprig of rosemary;
• half a lemon;
• we select the composition of thyme, pepper, ginger, salt.

Cooking:

1. We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning thin hairs. Wash the bird thoroughly and pat dry. We pluck all the feathers with tweezers, remove the “wen” from the duck tail (tail), remove fat from the skin of the neck. This procedure is mandatory.
2. Well-washed prunes for three minutes, pour boiling water. Cut five clean apples into slices (one set aside), sprinkle with the juice of half a lemon.
3. We separate the leaves of rosemary from the stem, place in a mortar along with pepper, thyme and salt, carefully grind the composition. We rub the duck with the resulting mixture, including the inside.
4. We combine and mix prunes, apples and sugar, place the products inside the bird, sew the edges of the skin or fasten with skewers.
5. We process the baking sheet with oil, cut the whole apple into thin plates, spread it in a layer on a metal sheet, place the prepared carcass on top.
6. We send the duck for 3 hours in the oven (190 ° C). Periodically pour over the fat formed during the cooking process.

We cut the festive duck into portions, serve with baked fruits, decorate with bright sprigs of currants or lingonberries.

Whole duck in the oven







Ingredients:

• sour apples - 4 pcs.;
• duck - up to 2 kg;
• dried apricots, walnuts, prunes - 10 pcs.;
• garlic cloves - 5 pcs.;
• oil (sunflower or olive) - 20 g;
• select the composition of salt, pepper, spices.

Cooking:

1. How to cook a duck according to the presented recipe? We start with the filling. We clean the apples, remove the cores, cut the fruit into slices. We divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all the ingredients, add the chopped nut kernels.
2. We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sew them up.
3. Rub the bird with salt, pepper, chopped garlic cloves. We place the carcass on a baking sheet treated with oil, cover with pieces of fruit and whole fruits, cover with foil.
4. We bake the dish for 1.5 hours (180 ° C), periodically water the duck with the juice that stands out. We remove the paper in 15 minutes. until the end of our activity.

We spread the whole duck on a dish, decorate with baked fruits.

Duck in the oven with potatoes



Ingredients:

• duck - up to 2 kg;
• potatoes - 500 g;
• onion - 500 g;
• red wine - up to 100 ml;
• currant juice - 200 ml;
• honey - 130 g;
• pepper, salt, sprigs of thyme and sage.

Cooking:

1. We place ruby ​​wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, heat the composition over low heat without boiling. Add fresh honey to a slightly chilled fragrant broth and stir the mixture until the components are completely dissolved.
2. We cover the form with foil, process the paper with oil and lay out the root crops, cut into plates, seasoned with salt and spices.
3. We divide the prepared duck into halves, rub it in a similar way, place it in a large bowl, pour over the prepared wine sauce. We place oppression on top, send the product for 3 hours in the refrigerator.
4. Next, spread the parts of the duck on a pillow of potatoes, cover with foil, bake for 1 hour (190 ° C). We take out the dish, remove the paper, once again pour the parts of the carcass with wine sauce and continue cooking for 30 minutes. until they turn golden brown.

Describing the fabulous taste of this dish is useless. It just needs to be prepared and enjoyed!

Stew in a slow cooker

Tender and extremely juicy duck, cooked in a kitchen appliance, is quite “self-sufficient” for creating a luxurious bouquet of various flavors when decorating gourmet dishes.







Ingredients:

• carrots - 1 kg;
• duck - 1.5 kg;
• potatoes - ½ kg;
• onion - 1.5 kg;
• seasonings and spices, table salt;
• garlic cloves - 5 pcs.

Cooking:

1. We cut the prepared duck into portions, pepper, salt, rub with spices and spices, leave for 2 hours in this state.
2. Wash vegetables, peel. We chop the carrots into strips, divide the potatoes into sticks, cut the onion into half rings. We chop the garlic.
3. We put the pickled parts of the carcass into the multicooker bowl, set the “Baking” mode on the unit, place the duck pieces and fry until golden brown. We do not add water and fat: the bird has enough of its own "resources".
4. We spread the vegetables and continue cooking in the same program until the products are soft.

We spread the duck from the multicooker, serve the dish hot.

Peking duck - a classic of cooking



Ingredients:

• duck - up to 3 kg;
• honey - 100 g;
• red wine - 200 ml;
• soy sauce - 50 g;
• vodka (gin) - 100 ml;
• ginger, salt, pepper.

Cooking:

1. We prepare the bird in the usual way. We rub the carcass dried with napkins with a strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “drunk” carcass for 2 minutes. in boiling water, remove from the liquid and blot again with a paper towel. Duck should not be boiled!
2. We combine wine and honey. We rub the carcass with pepper, salt, then with a wine mixture, put it on a jar, put a tray under it and send it to the refrigerator for a day. We repeat the processing of the product with honey sauce several times.
3. We spread the duck on a baking sheet (without a can, of course), pour a little purified water on the bottom, cover the carcass with metallic paper. We try to ensure that the paper does not come into contact with the "body".
4. Bake the bird for 30 minutes. (220°C), then place it on a wire rack. We continue cooking until a dark brown, even reddish color appears on the skin. We “shoe” the legs in foil.
5. We extract the Peking duck from the heat of the oven, put it on a dish, pour over the wine sauce with honey.

Skilled cooks cut the cooked bird into hundreds of the thinnest slices. A dish is served with the wishes "zhu ni veikou hao", which in Chinese means - bon appetit!

Delicious duck pieces







Ingredients:

• oranges - 3 pcs.;
• bird carcass;
• a sprig of rosemary;
• pepper, salt.

Cooking:

1. We divide the clean and dried duck into portions, rub with salt and spices, place in a baking dish.
2. Squeeze juice from one citrus, pour over duck meat. Cut the remaining oranges into thick circles, divide them in half and spread them around the carcass. Cover the dish with foil.
3. We leave the product for 5 hours in the refrigerator, after which we send it for 50 minutes. into the oven (200°C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.

We serve our charming duck, not forgetting to pour over it with orange juice mixed with hot fat from the mold.

Christmas Orange Roast Recipe



Ingredients:

• young duck - up to 2.5 kg;
• oranges - 6 pcs.;
• sweet mustard - 20 g;
• soy sauce - 30 g;
• not very thick honey - 100 g;
• pepper and salt - optional;
• celery stalks - 2 pcs.

Cooking:

1. We combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix the composition thoroughly.
2. We place the prepared duck in a plastic bag, add the marinade, turn the bag several times so that the sauce is evenly distributed over the carcass.
3. Pour the honey mixture into a separate bowl, remove the bird from the package, send it overnight in a closed container in the refrigerator.
4. We take out the duck, lay in the middle sliced ​​​​oranges and peeled celery stalks. We place the bird on a baking sheet and send it to the oven for 1 hour (220 ° C).
5. Every 20 min. pour the carcass with the remaining marinade and juice collected from the metal sheet.

Serve the duck on a large platter. We cover the golden carcass with orange slices of baked oranges, pour over the icing sauce. Christmas was a success!

Duck pilaf in a slow cooker







Ingredients:

• small duck - 1.5 kg;
• carrots - 2 pcs.;
• onion - 300 g;
• prunes - 10 pcs.;
• rice - 800 g;
• a head of garlic;
• broth or purified water - 1 l;
• the composition of pepper, salt, seasonings is consistent with personal tastes.

Cooking:

1. Rice wash and leave in clean water. We divide the onion into strips, chop the carrots into strips.
2. We cut the duck into pieces, free the meat from the bones, do not throw away the extracted fat. Remove the skin, finely chop, fry in duck fat, remove the greaves.
3. We put vegetables in the pan, sauté and add duck meat. Pour the broth or bottled water, heat the composition to a boil. We reduce the intensity of heating, put a head of garlic in the middle of the pilaf components and get the so-called zirvak.
4. Stew the food for an hour, then remove the garlic, spread the rice and prunes. Pepper, salt the food, add selected seasonings. We continue to cook for another 15 minutes from the start of a new boil.

Remove the finished dish from the stove, cover with a towel, leave for a quarter of an hour. Almost Uzbek pilaf with duck is ready!

Poultry fillet in honey mustard sauce



Ingredients:

• honey and mustard - 20 g each;
• duck fillet;
• salt, pepper, spices.

Cooking:

1. Put pepper, salt, seasonings in a bowl. Separately combine mustard and honey. Rub the duck meat with the resulting dry mixture, and then grease it with a sweet sauce.
2. After 30 minutes, lay the poultry fillet on a baking sheet and bake under foil at t 200 ° C. After an hour, remove the paper and continue cooking the meat until you get a delicious crust.

We divide the bird fillet into slices, pour over the remaining part of the honey-mustard sauce.

How to cook wild duck







Ingredients:

• wild duck;
• bulb;
• vinegar (9%);
• coarse salt, fragrant herbs (tarragon, basil, rosemary, cumin).

Cooking:

1. We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, process the carcass over the burner fire. We arrange a revision of the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
2. The wild bird has a not very pleasant fishy smell, so we marinate the product in bottled water with vinegar (1 tablespoon of essence is needed per glass of liquid) and onion rings. Leave the bird in the solution for 3 hours.
3. Rub the duck with salt, pepper, your favorite herbs and spices. We tie the drumsticks of the carcass with culinary threads, wrap it in several layers of foil and make holes in the paper to let the steam out.
4. We bake the bird for 2 hours at t 190 ° C.

Serve on a large platter surrounded by slices of citrus fruits.

Braised duck in a cauldron



Ingredients:

• bulbs - 2 pcs.;
• carrot;
• garlic cloves - 2 pcs.;
• duck;
• grated nutmeg, paprika - ½ tsp each;
• vegetable oil - 50 g;
• peppercorns, bay leaf, salt.

Cooking:

1. We divide the carcass into portions, place in a cauldron, quickly fry in oil over high heat.
2. We cut the vegetables in any shape, send them to the duck along with chopped garlic.
3. Pour in bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and parsley. We reduce the intensity of heating, simmer the dish for 1.5 hours.

We serve the bird stewed in a cauldron hot.

Duck breast baked in dough







Ingredients:

• raspberry jam - 30 g;
• ready-made puff pastry - 500 g;
• duck breasts - 2 pcs.;
• fresh champignons - 150 g;
• bulb;
• melted butter - 30 g;
• parsley, salt, pepper.

Cooking:

1. Lightly beat off poultry meat, forming layers, then salt and pepper, grease with raspberry jam.
2. We roll the slices, tie them with a thread, fry in oil until crusty, “sealing” the meat juice inside the product.
3. In the pan where the breasts were cooked, put the onion and chopped mushrooms. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
4. Divide puff pastry into two sheets. On one spread the mushroom filling.
5. We cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. We cover the workpiece with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in an oven (190°C).

We cut the finished pie into portions and put the duck breasts baked in dough on a dish.

Cassoulet in Toulouse



Ingredients:

• white beans - 50 g;
• duck leg;
• bulb;
• garlic clove - 1 pc.;
• tomatoes - 100 g;
• goose fat - 400 g;
• a slice of bacon;
• sea ​​salt;
• chicken broth - 300 ml;
• tomato paste, butter, bread crumbs - 1 tsp each;
• sausage.

Cooking:

1. Sprinkle the duck leg with sea salt, place in a container and marinate for up to 10 hours.
2. We wash off the salt from the meat, dry it with a napkin and put it in a pan with goose fat. We fry for 1.5 hours, after which we bake the product in the oven (250 ° C) for 5 minutes until crispy.
3. Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden brown, add the beans, tomato paste, chopped tomatoes and a clove of garlic. We fry the food a little, then pour in the chicken broth and boil the components of the dish for 1.5 hours.
4. We put the finished beans in a mold, attach the sausage and bacon, sprinkle the food with bread crumbs, send it to the oven for 5 minutes (220 ° C).

We solemnly lay out the duck leg on the baked dish. Isn't this sumptuous Toulouse-style cassoulet a miracle?

Ingredients:

• carrots and onions - 1 pc.;
• duck;
• buckwheat - 100 g;
• vegetable oil;
• a head of garlic;
• nutmeg, pepper (black and red), salt.

Cooking:

1. Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers larger than buckwheat, and add a little salt. Boil the product until cooked.
2. Grind the garlic, add the grated walnut, pepper, salt and oil. Thoroughly mix the composition and coat the prepared duck with it, including the cavity of the bird. We leave the carcass for an hour in a fragrant "fur coat".
3. We chop the onion, fry, add the carrots, cut into strips, and after 15 minutes mix the vegetables with the finished buckwheat porridge.
4. We stuff the duck with a slightly cooled filling, sew up the cavity of the bird and send the carcass to the oven for an hour (t-180 ° C). Do not forget to water it with the allocated fragrant juice.

And this is no longer a miracle, but a real culinary masterpiece left to us by our ancestors.

Cooking poultry with lingonberry sauce



Ingredients:

• duck fillet - 500 g;
• lingonberries - 200 g;
• vegetable oil (sunflower) and butter - 100 g;
• brown sugar - 40 g;
• red wine - 80 ml;
• cinnamon sticks - 2 pcs.;
• salt, rosemary, pepper.

Cooking:

1. Rub clean duck fillet with salt and pepper. So that the skin on the meat does not deform during the heat treatment, we cut it in several places.
2. Put the piece in a hot frying pan with oil (both types of fat) and fry the product until golden brown.
3. Reduce the intensity of heating, simmer the fillets for another 3 minutes, and then transfer to a bowl and cover with foil.
4. In the pan where the meat was fried, we put lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the odorous mixture for five minutes. We lower the duck fillet into a fragrant composition, add the released meat juice. Heat for one minute and finish cooking.

We cut our yummy into oblique slices, try it, feeling proud of our culinary success.

Duck baked in the sleeve

Ingredients:

• potatoes - 500 g;
• orange;
• duck;
• bulb;
• a head of garlic;
• the amount of olive oil, spices, Provence herbs is used according to preference.

Cooking:

1. We grind the peeled garlic, squeeze the juice from the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
2. We rub the duck, divided into small parts, with the resulting fragrant mixture.
3. After an hour, we put the onion, chopped into rings, chopped root vegetables into the culinary sleeve, sprinkle them with a spicy mixture and salt, sprinkle with oil. On top of the vegetables lay out the pieces of pickled carcass. We bake the bird in the sleeve for an hour (180 ° C).

A very quick and effective way to get the most delicious duck skillfully baked in the oven.

Dried duck breast

To prepare the presented dish, it will take ... neither more nor less than 4 weeks.



Ingredients:

• cane sugar - 20 g;
• salt - 50 g;
• duck breast;
• pepper, paprika, dried thyme - 1 tsp each;
• laurel leaf.

Cooking:

1. We send the seasonings indicated in the recipe to a mortar and grind well.
2. We remove excess fat from the breast, make cuts on the skin and rub the meat with spices. We place the meat in a bowl and pour the rest of the seasoning.
3. We send the product to the refrigerator for a week of pickling.
4. We take out the breast, wash it thoroughly, dry it with napkins, pack it in a vacuum or in gauze folded in several layers. We return the meat to the cold for another 3 weeks.

We cut the fragrant dried breast into thin layers, enjoy the piquant taste of the cooked dish.

Duck stewed with cabbage

Ingredients:

• white cabbage - 1 kg;
• carrot;
• bulb;
• sweet pepper fruit;
• duck - up to 1.5 kg;
• salt, herbs, spices we use to taste;
• vegetable oil (sunflower or olive) - 50 g.

Cooking:

1. We divide the prepared duck into pieces, put it in the pan with the skin down to melt more fat. Pour in quite a bit of oil.
2. We pepper the meat, salt, sprinkle with spices and spices, fry on both sides, take it out of the container.
3. In place of the bird, place the chopped onion, sauté for 5 minutes and add the chopped cabbage, chopped peppers, chopped carrots. Slightly salt and pepper, add pieces of duck.
4. Fry the food until cooked, periodically turning the ingredients of the dish.

The duck usefully "swimmed" among the roasting vegetables, saturated with their tastes and aromas, it's time for a plate!

If we put our whole soul into culinary experiments, the question of how to cook a duck or other favorite food never arises. True gourmets say that delicious food is the one in which they throw a pinch of love!

Dmitry, what should be the weight of an ideal duck for roasting?
Starting from two kilograms - two kilos one hundred grams, two two hundred or three hundred - the ideal duck weight for baking. This is a beautiful bird: there is already a lot of meat in it and it is not old yet.

If the duck is frozen, how to properly defrost it before baking?
It is necessary to get the duck from the refrigerator and, without opening the package in which it is frozen, leave it at room temperature. should completely thaw. Under no circumstances should the duck be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.

And how to process the duck before baking?
If the duck has feathers, singe the bird and remove the feathers. If there is offal, pull it out. If the bird is already without feathers, do not be too lazy to process it before baking. Take any convenient tweezers and remove the remnants of feathers that stick out of the skin. Then tuck in the wings. There is such a power technique - it is called " chicken wing».

Do the same with the duck. Take the duck wing, cut off the extreme phalanx, and wrap it from the breast to the back. Turn it out to raise it up. Also fill in the second one. This is necessary so that the wings do not spread apart during baking in different directions, but are neatly folded. This technique does not in any way affect the dryness of the bird, or, as they say, the fact that the wings can burn. It's just more aesthetically pleasing.

What are the best spices to use for roast duck?
You can buy a ready-made mixture for duck, now there are a lot of such sets for sale and different ones. The prepared duck must be rubbed with spices inside and out, and left overnight in the refrigerator. And you can cook your own, the author's mixture of spices. For example, for Peking duck, you need to take a Chinese mixture " five spices”, cinnamon, star anise, hoisin sauce, rice vinegar, leek, ginger and garlic. Mix the spices, chop the ginger and garlic, and coarsely chop the leek. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.

Then put inside the leek, sew up the abdomen and bake. Pull out the onion from the finished duck and you can eat it. By the way, earlier emperors were fed Peking duck: they threw away the meat, they ate only crispy skin.

From spices, cardamom, cinnamon, star anise are also well suited to duck. The main secret is to put all the spices in the right proportions and in small amounts, and know which spice is how strong.

Are there spices that do not go well with duck and can ruin the taste irrevocably?
By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Hot cayenne pepper for duck, for example, is not needed at all. But the bay leaf is fine. By the way, it is used in Beijing marinade. But you need quite a bit.

Can vanilla go well with duck?
Why not. If you stuff a duck with pears and add a vanilla pod, you get a vanilla duck, the taste will be very interesting.

How to bake a duck so that the breast remains juicy?
It is necessary to heat the oven to 80-90 ° C and put the duck there for two hours, let it lie. Then pull out the duck and stick it in the thickest part ( e.g. in the leg or thigh) a thermometer or meat probe and check that the temperature of the meat is around 65-67°C. If the result is achieved, let it lie down without an oven, in the air for another half an hour and it will come. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and place in the oven so that the duck has acquired color and is covered with a ruddy crust. Thus, the duck will not be completely fried and remain juicy. Remember, the breast always cooks faster than the legs. This is a general rule or, if you like, duck roasting technology. It doesn't matter if you stuff it or not. This is how it should always be done.

What is the importance of baking?
For baking, take the most ordinary baking sheet so that the duck fits completely. Roast duck can also be cooked in a roaster.

Many people bake duck with apples. Does the variety of apples matter?
Choose the latest apples - those that are harvested before the first frost. They have a bright taste, strong flesh and they are lying. Better, of course, domestic varieties. But if there are none, take Granny Smith from imported apples - they perfectly retain texture.

How to prepare apples for filling?
Apples should be peeled and cut into large slices. Add lemon juice, lemon zest, raisins, cinnamon and walnuts ( first it must be fried in a non-dry frying pan and chopped quite large) Well, honey is a must. Get the original spicy filling.

Besides apples, are there more original options?
Certainly! Take a baking sheet, put a lot of tangerines around the duck, cinnamon sticks and put in the oven. Let yourself bake in degrees at 80-90 ° C, 2 hours or a little more, depending on the size of the duck.

How does the roasting time of a duck depend on the size and why bake for so long?
A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then further it is necessary to check its readiness during the baking process. Such a long time is necessary so that the protein does not break down, so that the meat remains pink, then the duck turns out to be juicy. After all, there is not much fat in the duck, there is nothing to melt here. If you bake a duck so as to melt the fat, you get dry meat. And in a duck, fat is important, because it also affects the taste. Excess fat during baking, of course, will go away, but some of the fat should remain inside.

How to achieve the juiciness of the filling?
If you stuff a duck with couscous or other stuffing from cereals, then a lot of juice and fat will be released from the duck during the roasting process ( about a glass), and the filling will absorb it. Couscous, rice or millet are highly absorbent. But if there is any doubt, butter can be added to the filling.

How to sew stuffed duck?
Culinary twine or thread. If there are no special ones, take ordinary threads, the thickest and most durable. The whole point of stitching is to pierce the fat, so use a thick needle. Well, a thimble wouldn't hurt either.

What's the best sauce to serve with roast duck?
The best duck sauce can be made using the juice of the same duck, which will leak out during the cooking process. I recommend frying onions, carrots and celery in equal proportions in olive oil, add two stars of anise there, fry more and add honey. Pour in the red wine, and when it has evaporated, pour in the duck juice and some water. Add salt, sugar and black pepper. You can also have some frozen lingonberries. Boil the sauce to thicken, then strain and separate the vegetables.

What's the best side dish for roast duck?
Tangerine chutney. Take equal parts white wine vinegar and sugar. Evaporate a little over high heat to make a syrup. Add cinnamon stick, chopped chili and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallot. Put all this in a bowl. When the temperature of the syrup is 80 ° C, pour over the tangerines and let stand until cool. Here is the original side dish.

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How to properly cook duck. cooking secrets

Most people prefer to cook stuffed duck, choosing the filling to their taste. However, the duck can not only be baked, but also fried, stewed, boiled, steamed. There are many great recipes for dishes with duck breasts or legs ...

To begin with, we will tell how to choose a good duck:

It is better to buy meat-type duck. She will have tender, tasty and soft meat. You can also buy meat and egg type duck. It is better not to use an egg-laying duck for cooking.

The best ducks for cooking are ducks bimonthly. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell. The duck should be plump and have smooth, shiny but not sticky skin. The meat in the cut should be a rich red color.

10 duck cooking secrets

Cooking duck is a little more difficult than, for example, chicken, so we've put together some helpful tips on how to cook duck in the oven the right way so it's tender and delicious.

1. Choose a duck weighing from 2 to 2.5 kg - this is a guarantee that the bird is young.

2. In the process of cutting, it is imperative to cut the butt of the duck so that there is no unpleasant odor.

3. To make the baked duck more juicy and fragrant, it is better to use apples, oranges, mushrooms with rice, prunes for the filling.

4. The duck cooking time can be calculated approximately as follows: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature - 180 degrees. At lower temperatures, the cooking time will increase. That is, it takes about 1 hour and 45 minutes to bake a duck weighing 2 kg.

5. If you have a frozen duck, then you should defrost it in advance on the bottom shelf of the refrigerator.

6. You can bake and fry the duck on a wire rack, on a baking sheet, in a roaster, in a frying pan, in foil, in a baking sleeve. If you decide to roast the whole duck, it is best to use a sleeve or foil, cut open 20 minutes before the duck is done, so that the duck is browned.

7. If you are roasting duck without foil and sleeves, be sure to baste the duck with rendered fat throughout the cooking process.

8. To prevent the duck breast from becoming dry, it should be quickly fried in a pan over medium to high heat.

9. There is another secret for novice housewives: you can boil the duck a little (20 minutes), cool and then cook according to the recipe, then it will definitely not be raw inside.

10. If you bought a already singed duck, then you don’t need to singe it. If not, it is recommended to singe the bird, especially if there are "hemp".

Stuffed duck in the oven

Ingredients for cooking:

2 kg duck

300 g champignons

500 g potatoes

150 g onion

Salt, ground black pepper (to taste)

Vegetable oil (for lubrication)

Cooking method:

1. Onions need to be washed, peeled and cut into small cubes.

2. Then you should wash the mushrooms, peel them and cut into slices.

4. Then onions must be fried in vegetable oil, add mushrooms, salt and fry for about five minutes.

5. Then add potatoes to the mushrooms and onions, salt and pepper to taste and fry for about ten minutes. 6. Next, take care of the duck. Duck carcass should be washed, dried, stuffed with mushrooms and potatoes, salt and pepper.

7. Then the duck must be sewn up, put in a baking sleeve and fastened on both sides.

8. Then the duck should be put on a baking sheet, pour a little water and bake in an oven preheated to 180 degrees for two hours.

Peking Duck




Ingredients:

Fat young duck weighing at least 2 kg

Sherry - 1 tablespoon

Honey (liquid flower is best) - 4 tablespoons

Sesame oil - 1 tablespoon

Soy sauce (no additional flavors) - 5 tablespoons

Ginger powder or grated ginger root - 1 tablespoon

Freshly ground black pepper - 1 tablespoon

Cooking method:

Duck preparation before cooking

1. First of all, the duck must be thoroughly rinsed under running water at room temperature. Avoid exposure to too high and low temperatures, as well as defrosting in the microwave - no need to injure the meat ahead of time.

2. With a sharp knife, go through the skin of the bird and remove excess hair. Cut off the upper phalanges of the wings.

3. Now you need to cut off excess fat from the carcass, which can interfere with the formation of a light crisp. Particular attention should be paid to the neck and tail area.

4. After the excess fat is removed, hang the duck on a hook (a steelyard can serve as an alternative) and thoroughly pour boiling water over the carcass. Water should be at least half a liter!

5. Wipe the duck and let it dry. Now we can move on to the next stage of cooking Peking duck, the longest and most interesting.

We marinate the bird. Long, very long...

Marinating duck is a very important step in its preparation. During the day during which the bird is infused, its flesh acquires a simply divine taste, juiciness and softness.

6. First you need to douse the duck with sherry (white fortified wine). Pour it even inside the bird.

7. After 10-15 minutes, without wiping the carcass, place it with its booty on a round glass or bottle and rub it thoroughly with coarse, but not iodized salt.

8. In an upright position, place the duck on a tray, and periodically drain the liquid flowing from the bird into it for 12 hours.

9. After 12 hours, without removing the duck from the glass, coat it with half of the prepared liquid honey. Place the carcass in a cool place for another 12 hours and go to bed thinking that tomorrow you will finally try the Peking duck recipe.

10. After 12 hours, the duck, which has already absorbed most of the honey (just imagine how juicy it has become!), We put it in the oven.

11. Preheat the oven to 190 degrees. Put the duck not in a baking dish, but directly on the grate - breast side up. Cover the entire grill with foil.

12. Pour water into a baking sheet and place a wire rack on the baking sheet. Place the resulting structure in the oven and bake for 70 minutes.

13. When the duck is fried from the inside, you can proceed to the formation of a crisp, similar to icing. After this stage, Peking duck will become associated with a caramelized apple. With me, at least, that was the case.

14. So, we take the bird out of the oven. Remove the foil and remove the bottom pan. We mix half of the soy sauce, ginger, sesame oil and black pepper in a deep bowl and brush the duck with this mixture with a brush.

15. We put the well-oiled carcass back into the oven (this time only on the grill, without foil and baking sheet) at the maximum temperature - about 250-260 degrees. Within 25 minutes it is necessary to watch closely so that the duck does not burn.

16. While the duck is roasting, mix the remaining halves of honey and soy sauce. The browned duck must be coated on all sides with the resulting glaze. Try to make the layer quite thick - this way the bird will look more appetizing.

17. Turn on the grill mode and place the duck in the oven for another 10 minutes, until the crust is baked and becomes a rich golden color. Let the bird cool for another 10 minutes in the oven, and then remove and cut into portions.

It is said that experienced Chinese chefs can skillfully cut a Peking duck recipe into more than 100 thinnest pieces, without damaging the skin.

Duck in honey caramel with apples







Many housewives are always wondering what delicious treats to please their loved ones. Duck meat is considered a fairly common product in cooking. If the meat of such a bird is of high quality, then it will have a dark color and a soft texture. It can be noted that the duck is considered a fatty product.

Often, many housewives face a wide choice when buying this product. After all, the stores have a large assortment offered. The broiler product is of course less fat and softer. A bird that grows on natural feed is generally distinguished by its rigidity. They also often sell an old bird, which is particularly wiry.

A young duck can always be distinguished by some features. When choosing, you should pay attention to fat, the lighter it is, the younger the bird. The meat has an elastic texture and a pleasant smell. For diet food, such a product is not suitable, as it is particularly fat. Broiler ducks, especially balanced and nutritious in composition. And, of course, it is worth noting that such a bird contains many vitamins and minerals in its composition.




Some housewives, before starting to cook such a valuable product, are wondering how to cook a duck so that it is soft and juicy in the oven, since it is not uncommon after cooking that it is either tough or not juicy. In order to avoid such incidents, there are several secrets and nuances that will help to avoid these troubles in the future.

Duck can be cooked whole or in pieces. Of course, the most trump dish is the whole roasted stuffed duck. To prepare such a dish, you will need cereals, vegetables, herbs. Many use fruits or dried fruits. To give a pleasant aroma and taste, spices are selected to your liking.

Before you start cooking, you need to choose a convenient dish. It is better to take a deep baking sheet. You can use foil or bake directly on the grill, placing a container under the duck to collect fat. Many people use microwaves and grills.

Cooking in pieces is faster than whole, but cooked whole duck carcasses retain more nutrients and valuable substances. There are many cooking recipes, but the most popular are distinguished by their simple approach and ease of preparation. The most common dish is duck, which is stuffed with apples.





To prepare the dish you will need the following products:
- apples;
- gutted bird carcass;
- prunes (you can take dried fruits and pre-soak), nuts, dried apricots;
- spices.

Cooking

The duck is processed, gutted, washed and dried with napkins. Salt is mixed with spices and the whole carcass is smeared. Apples are peeled and cut, mixed with all other crushed ingredients. The duck is stuffed and sewn up. From above, the bird can be rubbed with turmeric with vegetable oil, then it will have a golden color.

Then we bake the duck. Then cut into portions and served with any side dish. If the carcass is prepared for the festive table, then after cooking the duck is laid out on an oblong tray and decorated with lemon slices and herbs.





For lovers of a sour taste, when stuffing, for example, lemons or oranges are used. The duck will soak in the juice of such products and will have a fruity aroma. Therefore, to prepare this masterpiece, you need to take a few lemons with oranges, as well as honey, vegetable oil and spices.

Cooking

First, the marinade is prepared, for this, the juice of an orange and a lemon is squeezed out, mixed, you can add a little wine. Every 15 minutes, rub with marinade for an hour. Next, mix spices, salt and rub the carcass. Then you can stuff with slices of citrus fruits. The duck is then either sewn up or secured with toothpicks.

Such a bird is baked for several hours in the oven. During cooking, a lot of liquid is released, which should be poured over the duck during frying, this will give it juiciness and a beautiful appearance.

Duck baked with potatoes




I would like to note that many people do not like the combination of sweet flavors in meat. Therefore, stuffing duck with vegetables will be a wonderful recipe.

For this you need to prepare:

- gutted duck carcass;
- bulb onions;
- garlic;
- salt, spices;
- honey;
- potato.

Cooking

Peeled potatoes are cut into small cubes along with onions. Then a mixture of spices is prepared, for this, salt, spices, grated garlic and honey are mixed into a homogeneous mass. Rub the duck with the mixture on all sides. The duck is then stuffed inside with potatoes and onions.

The whole carcass is placed on a large sheet of foil and wrapped on all sides. Then spread on a baking sheet, add a little water and simmer in the oven for about two hours, after which the duck is checked for readiness. If the bird looks pale when the foil is opened, then the foil is removed and baked until golden brown.

In any case, the whole duck, when rubbed with honey, will acquire a golden color. Some people simply simmer the duck in the oven for 4-5 hours over low heat, usually due to old meat, as it is very tough. But when languishing, even an old and sinewy duck turns into a soft and juicy dish. In order for the bird to always have juicy meat, it must be wrapped in foil before cooking.




Cooking duck is not always a quick process, because it can be wild, which means that its meat is much more sinewy than, for example, domestic. But the dish of this particular bird is also distinguished by its taste. It can even be noted that such a treat turns out to be more fragrant and tastier if it is cooked correctly.

In order to avoid the question of how to cook a duck so that it is soft and juicy in the oven, marinate the bird in a day. This is done so that the meat has time to marinate well. Marinade is an important step in the proper preparation of meat, because the softness and juiciness of the dish in the end depends on it.

Not infrequently, many housewives, having tried a bunch of recipes, are not satisfied with the result. This is not surprising, because you need to take into account all the nuances. For example, not everyone knows how to cook a wild duck. Most people cook poultry using duck fat, which is poured over during the cooking process. But in order to know how to cook a wild duck, you need to know a few secrets.

Some chefs specifically share their secrets, in which they note the subtleties in cooking technology. Duck in most cases takes a long time before you get a baked culinary masterpiece.

In order to bake a duck in the oven quickly, it must first be boiled, but do not drain the broth, but pour it into a baking sheet where the whole duck will be cooked in the oven. This is one of the secrets of cooks when a dish does not tolerate long cooking. Not infrequently, novice housewives do not know how to cook a duck in the oven so that it is soft.

I would like to say right away that the marinade, properly prepared for this, perhaps even several types, the first of which will have a vinegar base, and the second kefir, gives softness to the meat. In order to know how to marinate a duck for baking in the oven, you need to use this particular double method of marinating meat, but in order to know how to bake a duck so that it is fragrant and beautiful, it is better to use honey.




So, in order to get soft juicy meat, use a double marinade. First, rub the carcass of the prepared duck with diluted 9% vinegar (diluted 1: 1) and leave for 3-4 hours. At the same time, repeat rubbing every hour. After that, soak the bird in kefir, which is poured into a deep container and leave the carcass in the same way for 4 hours. After that, the meat is rubbed with spices mixed with honey and baked. This option is quite common and has long been used in catering.

Queen - duck

This delicacy is usually prepared for solemn events, but you can also cook it in order to please your family and friends with a tasty and fragrant dish, for example, for dinner.

For cooking, you need a duck carcass, medium-sized potatoes, mayonnaise, ketchup, salt and pepper, ground to taste. For decoration, it is necessary to prepare large sheets of curly lettuce and cherry tomatoes. Marinate the carcass of the bird to your liking, peel the potatoes, but do not cut them.




We mix mayonnaise, ketchup, salt and pepper and rub the duck and potatoes, after which we leave it so that the products are saturated with spices for several hours. Then we line a sheet of foil on a baking sheet of such a size that you can wrap the bird in it. Spread the potatoes around the edges and add a little water to the baking sheet. After we send the dish to the oven.

The liquid in the pan must be carefully monitored. There should not be enough water, otherwise the potatoes will burn, but a lot is not needed so that the vegetables do not turn out to be boiled. Of course, the potatoes will be cooked earlier, so they should be put on a dish, and the bird should continue to bake.

After the meat is ready, it is laid out on a lettuce leaf, decorated with baked potatoes and tomatoes, alternating between them. Decorate with sprigs of greens and serve to the table. Such a beautiful and fragrant dish will always cause appetite and will certainly please guests and loved ones.

It should be noted that duck meat is useful for pregnant women, because it contains such an element as chromium, and, of course, it is endowed with many more vitamins that are simply necessary for the human body.