Duck stuffed with potatoes. Stuffed duck - the best recipes

Duck in the oven ... Every housewife should master the recipe for this dish. A festive feast would be incomplete without this appetizing dish. You can create a masterpiece from a duck in the oven, knowing some of the details and details of its preparation. To begin with, it is worth deciding what exactly we want to see on the table. There are many options: duck with apples in the oven, duck baked in the oven, duck in the sleeve in the oven, duck with potatoes in the oven, duck with oranges in the oven, duck with buckwheat in the oven, duck with cabbage in the oven, duck with rice in the oven . As you can see, the choice is large. Before we determine what kind of marinade for duck in the oven or sauce for duck in the oven, we need to choose a method of cooking. The following solutions are possible: duck in the sleeve in the oven, duck in the oven in foil, duck in the dough in the oven, duck in the oven in the oven. All of these are ways to more reliably retain heat in a dish. Then we decide what the duck itself will look like. Here are the following options: whole duck in the oven, duck pieces in the oven, duck fillet in the oven. It is also important for the method of preparation and what kind of duck it is, because. the recipes are different: domestic duck in the oven or wild duck in the oven. We advise you to carefully study our recipes, then there will be no secret for you what it is - cooking duck in the oven. In this article, we only recall the possible options for duck recipes in the oven. There is a recipe for duck with apples in the oven, a recipe for duck in the sleeve in the oven, a recipe for duck with oranges in the oven, a recipe for Peking duck in the oven, a recipe for stuffed duck in the oven. You can't list everything. After studying our duck in the oven recipes, you will definitely succeed, and your guests will say about your dish: yes - this duck in the oven is juicy, soft duck in the oven, delicious duck in the oven.

One thing is clear: cooking duck in the oven is a whole science. There are, for example, a number of exotic duck dishes that we have not mentioned before: Peking duck in the oven, stuffed duck in the oven, duck with sauerkraut in the oven, duck in the oven with prunes, duck with buckwheat, baked in the oven, duck with honey in the oven, duck with vegetables in the oven, duck with quince in the oven, duck in the oven with honey and mustard, duck with garlic in the oven.

If you are cooking duck in the oven at home, your best bet is oven duck with potatoes, or just roast duck in the oven. Roasting duck in the oven is a relatively simple process, you can definitely do it, and you will get a juicy duck baked in the oven. To bake a duck well in the oven, we have recipes for every taste, for different budgets. Homemade duck in the oven, a traditional recipe, time-tested and more than one generation of cooks. The following recipes for homemade duck are the most common: a recipe for duck with buckwheat in the oven, a recipe for stuffed duck in the oven. Duck, as a rule, is stuffed with apples, then the following dishes are obtained: duck with apples in the oven in the sleeve, duck baked in the oven with apples. If you are looking for the easiest duck recipe in the oven, check out the duck in the oven in your sleeve.

Recipes for which it will be easy to cook a duck, those that are provided with photographs. During the preparation of the Duck in the Oven dish, a photo can help a novice hostess. Or the dish "Duck with apples in the oven" - a photo is also useful. A recipe with a photo of a domestic duck in the oven seriously helps the cook. Therefore, we tried to accompany the main dishes with photographs. After carefully reading the recipes on our website, you can say with confidence that you know how to cook duck in the oven. And even more - how to cook a soft duck in the oven and how to cook a juicy duck in the oven. Having understood the basic principles of cooking, you can teach others how to cook a whole duck in the oven, how to bake a whole duck in the oven. In a word, how to cook a duck in the oven. The person who knows how to cook duck in the oven deliciously is the one who has studied our site. Or - a Chinese who knows what Peking duck is.

It remains to find out a few details: how much to bake the duck in the oven, how to marinate the duck for baking in the oven. The roasting time for duck depends on the size of the bird. Usually they calculate 1 hour per 1 kilogram of weight. But it also needs to be creative. When a duck is cooked in the oven, time runs fast, you need to constantly monitor the process. You might also be interested in a few more duck cooking tips:

It is advisable to grease the duck with vegetable oil (so that the skin is not boiled);

When baking, every 30 minutes, pour over the duck with the released fat;

Before cooking, you can treat the duck so that the skin becomes crispy during baking. To do this, the bird needs to be doused with a large amount of boiling water so that the skin turns white and stretches. Then dry, rub dry white wine with salt inside and out and put in the refrigerator overnight - on a wire rack, without closing, so that it dries. Before baking, pierce the skin of the duck all over with a fork and rub with something fragrant. For example, ginger powder.

Note to men: duck meat, due to the balanced composition of amino acids, enhances potency.

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

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

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

How to choose a good roast duck

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

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

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

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

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

Duck pieces baked in the oven

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

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

Ingredients:

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

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

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

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

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

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

Ingredients:

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

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

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

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

Sew up the hole or fasten with a skewer.

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

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

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

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

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

Duck in the sleeve baked in the oven

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

Ingredients:

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

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

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

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

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

Peking Duck

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

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

Ingredients:

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

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

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

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

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

Juicy soft duck in beer

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

Ingredients:

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

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

Duck with pumpkin and oranges

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

Ingredients:

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

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

Leave for 5-8 hours to marinate.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

P.S.

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

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

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

For some reason, stuffed duck is considered one of the most complex dishes and almost the pinnacle of the culinary art of housewives. However, this opinion is erroneous. In fact, preparing stuffed duck is quite easy. Of course, this requires certain knowledge and skills, but even a novice hostess can quite cope with the task of cooking stuffed duck. The main thing is to master the rules for preparing the duck itself and learn the recipes for the fillings. This is exactly what we will do with you. So, we are preparing stuffed duck.

duck preparation

Remember that whatever recipe you prefer, you need to choose a sufficiently large duck for stuffing. In any case, its weight should not be less than two kilograms. If it is possible to buy fresh poultry, then without the slightest doubt, give preference to this particular option. If you can only purchase frozen duck, then it must be thawed according to the rules.

It is best to defrost any bird on the bottom shelf of the refrigerator or at room temperature. The fact is that with quick defrosting, the meat loses a lot of liquid and becomes very dry. A duck is a bird, although fat, but not very juicy.

As a rule, the carcass that you purchase, in addition to subcutaneous fat, will have fat deposits in the area of ​​\u200b\u200bthe abdomen and tail. This fat must be cut off. When baking in the oven, or the fat will begin to melt, and the meat may burn. In addition, this excess fat will prevent you from sewing up stuffed duck. And in addition to everything, it is on it that it is best to cook frying from giblets or vegetables.

So, thoroughly wash the thawed carcass and remove feather stumps and small hairs from it. It is convenient to remove hemp with ordinary tweezers (medical or for eyebrows), and to get rid of excess vegetation, the carcass can be scorched over a fire. After that, the bird should be washed again well and dried with a clean towel.

Before stuffing, the duck is usually marinated by rubbing with a mixture of salt, pepper and seasonings. As seasonings, you can use curry, basil, Italian or Provencal mixture of herbs, special spices for poultry. Some people prefer to add mustard, sour cream or mayonnaise to the marinade. However, this is only appropriate if you are going to cook the duck in an open way, simply by laying it on a baking sheet. The grated carcass is left to marinate for at least two hours.

The duck is stuffed, putting the filling in the hole on the stomach, which is then sewn up with a strong cotton thread. In addition, it is necessary to close the hole at the top of the carcass, in the place where the neck was attached to the body. This can be done in two ways. If there is a lot of skin left from the neck, then it can be rolled up with a tourniquet and tucked inside the carcass. This will be enough so that the stuffing does not start to fall out when stuffing. Or this skin can be cut off, and the edges of the hole pulled together and sewn up.

Cooking stuffed duck

The stuffed duck is baked in the oven by placing it in a roaster or in a baking sleeve, wrapping it in foil or simply placing it on a baking sheet greased with butter or duck fat. You can cook stuffed duck both in a slow cooker and in a goose house (duckling) on ​​the stove. But the most preferred and traditional way of cooking stuffed duck is baking in the oven.

For stuffing, you need to prepare the bird and make the stuffing. Minced meat is placed in the prepared carcass, tightly stuffing the cavity of the carcass, and then the duck is sewn up, pulling the skin along the edge of the hole on the abdomen. The bird is placed in a goose or on a baking sheet and sent to a preheated oven. The duck is baked at a temperature of 200-250 degrees for two or two and a half hours. In the process of cooking the duck in the goose or on an open baking sheet, it must be turned over several times. When baking in foil or in a sleeve, the carcass is not turned over so that the juice released from it does not flow onto a baking sheet. When baking in an open way in the oven, the bird should be periodically watered with the fat that melts out of it, collecting it from the baking sheet with a tablespoon.

It is impossible to say exactly how long it takes to cook a duck. The time depends on the size of the bird, the power of the oven and the filling. But on average, it takes two hours to cook a stuffed duck. The readiness of the bird is determined using an incision or a deep puncture on the thigh or on the sternum. If clear juice is released at the incision site, then the bird is considered ready. If the juice is pink (with an admixture of blood), then they continue to cook it.

Fillings for stuffed duck

The recipe for stuffed duck is far from alone. The filling for stuffing is made with rice or buckwheat, adding fruits and vegetables to them. In addition, fried offal (heart, stomach, liver) is added to the duck filling. The most popular fruit for filling is apples. Often dried apricots, raisins, prunes, dried barberries are added to the filling. Vegetables for the filling are chopped and fried, and then mixed with the main ingredients. For frying, take traditional onions and carrots and less traditional sweet peppers. In addition, the duck is stuffed with sour or fresh cabbage filling, minced meat is made with rice and apples, prunes and oranges. In general, choose a recipe.

cabbage stuffing

Ingredients:

• About a kilogram of sauerkraut;
• Vegetable oil;
• 2 heads of onions;
• 2 large apples.

Cooking:

We wash the cabbage first and put it in a colander. Peel the onion and cut into half rings. Pour vegetable oil into a frying pan and put it on fire. First, fry the onion rings, and then add the cabbage and continue to fry over high heat. The cabbage should just brown slightly. Drain the cabbage in a colander to drain excess oil. Apples are peeled and hard core and cut into small pieces. Mix apples with cooled cabbage.

Note:

This recipe does not include the addition of salt to the filling.

rice filling

Ingredients:

• A glass of rice;
• Bulb;
• Carrot;
• Duck giblets;
• A handful of dried apricots;
• Vegetable oil.
• Salt and pepper.

Cooking:

To make the filling with rice, boil the cereal until half cooked, rinse the rice in running water and recline it in a colander. We soak the dried apricots, wash the duck giblets and clean the vegetables. In vegetable oil, first fry the offal cut into small pieces, then add chopped carrots to them, and after a couple of minutes we send the chopped onion to the roaster. Cut the dried apricots into small cubes. Mix the roast with rice and dried apricots, add salt and pepper to your taste.

Note:

The recipe can be diversified by adding sliced ​​​​orange or tangerine to the filling. Citruses can be combined with dried apricots, or they can be replaced with dried fruits.

Buckwheat filling

Ingredients:

• A glass of buckwheat;
• onion head;
• Vegetable oil;
• 300 g prunes;
• Pepper and salt.

Cooking:

Boil buckwheat almost until tender, rinse, put in a colander and cool. Pre-soaked and washed prunes cut into pieces. We clean the onion, chop and fry in vegetable oil. We combine buckwheat with prunes and onion frying, salt and pepper to taste. We stuff the bird with this stuffing, sew up the hole and start cooking the stuffed duck.

apple filling

Ingredients:

• A kilogram of fresh apples;
• Salt and lemon juice.

Cooking:

Wash apples and peel. Then we cut each apple into quarters and cut out a hard center with seeds. After that, we cut each slice into two or three more parts and put the apples in a bowl. Add a little salt, sprinkle with lemon juice and mix. Stuff the duck with fresh apples, sew up and send to bake.

As a matter of fact, the recipe for stuffing duck can be anything - it all depends on your taste preferences. Therefore, you can use any proposed recipe as a base and supplement it at your discretion. But, whatever recipe you choose (with rice, buckwheat, apples or cabbage), cook with pleasure. Bon appetit and success in the culinary field!

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.

Stuffed duck - general principles and methods of preparation

Duck 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 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

There is enough fat in duck meat, so its excess must be cut off from the carcass, especially near the legs and tail. As well as excess skin around the neck. The duck is cooked for a long time, so often the last phalanx of the wing burns near the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste, if not removed, and can spoil the dish. They are oval in shape and yellowish in color. If you can't find them, it's best to cut off the tail. Now the duck is fully processed, it remains to spread it with spices, stuff and bake.

Stuffed duck - the best recipes

Recipe 1: 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 the marinade: 1 table. lies. white wine (wine or apple cider vinegar), 2 table. tablespoons of vegetable oil, salt, a pinch of spices: pepper - black, hot, paprika, dry garlic, marjoram, basil, curry. For the filling: 800 g of sauerkraut, 5 sour apples, 3 onions, 80 g of butter, salt, pepper, 100 ml of dry white wine (in extreme cases, water).

Cooking method

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.

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.

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. 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.

Recipe 2: 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 onions, 3 large garlic cloves, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 tsp. mustard.

Cooking method

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.

Peel the onion and garlic, cut into half rings, garlic into slices and fry the mass until golden brown.

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.

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. 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.

Recipe 3: Duck stuffed with quince in the 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

Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.

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. 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.

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 - useful tips from experienced chefs

- Before baking, the duck skin must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.

- To determine the weight of the duck, it is necessary to proceed from the calculation - for 1 serving / 350g of duck. It should be borne in mind that one of the guests may wish for supplements, so it is better to take a carcass more, with a margin.

- If the carcass is baked whole, from time to time it must be watered with the released juice so that the meat is soft and juicy.