Duck in dough baked in the oven. Duck in dough baked in the oven: a recipe worthy of a royal table

. Dear cooks and guests! I bring to your attention classic recipe duck cooking. In this way, you can cook both domestic and broiler poultry from the supermarket. The recipe is suitable for roasting mute, geese and indoutok. If you will Domestic bird, then I recommend marinating it for 10-12 hours. In this case, the meat cooks faster and is more tender.

Ingredients for "Duck with apples baked in dough":
Duck
Duck (broiler) - 2.5 kg
Soy sauce (or 1.5 tbsp. salt) - 100 ml
Dill (dry) - 1 tbsp. l.
Savory (dry kondari) - 1 tbsp. l.
Black pepper (ground) - 1 tsp
Dough
Wheat flour - 600 g
Water - 200 ml
Vegetable oil - 100 ml
Filling
Apple (1 kg) - 4 pcs
Salt - 1 tsp
Sugar - 1 tbsp. l.

Recipe "Duck with apples baked in dough":

Let's start by marinating the duck. To do this, carefully coat the bird on all sides and inside soy sauce. Then mix dry herbs and pepper. Sprinkle the outside of the duck, put it in a bowl and leave to marinate for an hour (you can overnight).

The duck is marinated and you can do the stuffing. I have four different sort apples.

We cut the apples into four parts. Remove seeds and cut in half again. Now, without fear, salt and sugar pieces. Do not think that apples should be taken only sour. Any will do! I have four varieties of apples and I took one from each.

We start the duck with apples

Let's take a test. Pour flour into a bowl and make a well

Pour water into the hole

Pour out the oil

Knead the dough quickly. Pay attention to the fact that the dough is not kneaded to smoothness and uniformity. The consistency of the dough should be more tender than for dumplings and exfoliate a little

Now we will prepare the form in which the dish will be baked. I recommend taking with sides not lower than 1.5-2 cm. I lined the baking sheet with double foil. And further! Immediately measure whether the bird will fit in the form.

Roll out the dough with a thickness of 5-7 mm. We make sure that the sheet of dough is not small, otherwise our duck may not be completely covered with dough. If you get a lot of dough, then this is very good. Believe me, it will be eaten faster than the duck itself!
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We shift the dough into a mold. My duck is placed only diagonally and I also put the dough. Now we put the duck. If there are apples left, then put them near the duck.

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Having carefully wrapped the duck, we send it to the oven for one hour, heated to 220 "C. In general, the dish will bake for 100 - 110 minutes.

An hour has passed and before we take the duck out of the oven, we will prepare a cup, a spoon and a brush. Now we take it out and see that there is a lot of oil around the dough

We collect the oil in a cup and coat the dough with it. P.S. the oil collected during baking duck is very tasty and healthy! Now we put the baking sheet with the duck back into the oven for 40-50 minutes. You can brush it with oil again after half an hour and again put it to finish baking.

The duck is ready! Despite the fact that the product was prepared for almost two hours, the dough turned out tender. Everything is filled light apple aroma! At the same time, the duck itself is well divided into portions.

I hope you and your loved ones enjoy this simple yet delicious dish!

Bon appetit, my dears!

Knead yeast-free unleavened dough, it is very easy to prepare. To do this, mix the sifted flour with water and knead a tight dough. For convenience, you can make a batch in a bread machine.

Now take care of the duck. Rinse the carcass, then dry thoroughly. Peel the garlic cloves. Pass half of the garlic through a press. Half cut into thin sticks and, making small cuts in soft parts carcasses, stuff the meat with garlic.

In a small bowl, mix fragrant dry herbs, salt and garlic squeezed through a press, add a little vegetable oil and mix the mass. Rub the bird carcass with the resulting mixture, note that the duck must be rubbed not only from the outside, but also from the inside, so that the meat is completely saturated with the aromas of herbs and salt.

For baking, use a baking sheet with high sides, a lot of juice will stand out.

Roll out the dough into a thin layer. Transfer the duck to a mold, and carefully cover with a rolled out layer of dough. Attach the edges of the dough to the baking sheet so that there are no holes left. So all the flavor and juice fried meat will stay inside.

We send the baking sheet with the bird to the oven, heated to 170 degrees for 1 hour 20 minutes.

During this time, the dough should be well baked.

After the specified period of time, carefully remove the baked dough and let the duck brown, leave it in the oven for another 25 minutes.

But do not forget before sending the baking sheet to the oven, pour the carcass with the juice and fat released from it.

We transfer the finished duck to a beautiful dish and cover it with a “blanket of dough”. Pour over the juice remaining on the baking sheet.

Wrap with foil so that the bird does not cool down, and the crispy dough softens a little.

Such original submission will decorate any festive table. Do not be afraid to experiment, let your feasts be not only beautiful, but also delicious!

Several useful tips for the preparation of this very duck:

• Choose only young bird carcasses, they should not exceed 2 - 2.5 kg;
• Before cooking, remove all stumps and unplucked feathers;
• Cut out the glands that are in the tail of the duck, it is these glands that sometimes give an unpleasant aroma during cooking;
• If you choose the filling for the duck, then let it be sweet and sour varieties of apples, they go well with duck meat;
• In order to determine the time of roasting the duck, you first need to weigh the carcass. That is, if a duck weighs 2.5 kg, then it should be baked for about two hours, for every 500 grams of weight - 20 minutes, plus 20 minutes for the total weight of the carcass.

Enjoy your meal!

The duck turned out to be very tender, juicy, but the dough crusts soaked in juices and duck fat were especially tasty! As a child, my mother cooked duck for the holidays, a little unusual, in a fur coat made of dough. The dish comes from childhood.

How to cook duck in dough?

Duck in dough cooking recipe

Bon appetit! The crusts are saturated with duck juices and aromas, very tasty! Serve duck with fried crusts.

If desired, you can additionally brown the duck at a temperature of 200 degrees for 10-15 minutes. The duck is very tender and fragrant. When the duck is done, brush the pastry lid with oil and cut around the circle.

When the top of the dough is browned, cover it with foil. Then lower the temperature to 150 degrees and bake for another 2.5 hours. Bake the duck in the oven at 190 degrees for 15 minutes.

Lay the duck in the dough on a baking sheet lined with baking paper. Pinch the dough with an envelope, leave a small hole in the center for steam to escape.

Stuff the duck tightly with apples and place on the dough. Cut apples into quarters, remove seeds. Roll out the dough into a layer 5 mm thick, a little thicker in the center.

If you have a large duck, about 2 kg, the ingredients for the dough must be doubled. Cover the dough with a towel and leave for 15-20 minutes. Knead the dough like dumplings. Pour the flour in a slide, make a well, add the egg and salted water.

Place in a covered container in the refrigerator to marinate for 1 day. Grate the processed duck carcass inside and out with salt, pepper and chopped garlic.

• a young duck weighing approximately 1.5 kg,
• pieces five cloves of garlic,
• pepper mix,
• dry ground ginger,
• dry tarragon (tarragon),
• salt,
• vegetable oil,
• wheat flour - 300 g,
• water - 1 cup (200 ml).

Cooking process:

Condition delicious dish is right choice main ingredient - duck. First, you need to make sure that the product is “young”. Secondly, you should choose a properly processed bird: the presence of numerous "stumps" will greatly complicate the preparation of the bird for cooking.

Duck dough is very easy to make. Pour flour into a cup (sift to remove foreign inclusions), add water (without salt) and knead the usual, not very steep dough. Its amount depends on the "dimensions" of the duck or chicken. Cover the dough with a towel and set it aside. Even easier - knead the dough in a bread machine, which I do.

Preparing duck for roasting in the oven

If necessary, tarry the bird, rinse under running water and dry with a towel. Peel the garlic, cut some of the cloves lengthwise, grate some or squeeze through a press. Pierce the soft parts of the duck with a knife and put a piece of garlic into the hole. Using this method, “stuff” the duck on both sides, do not forget to grate the chopped garlic inside.

It is good to rub the duck on all sides with salt, pepper, ground ginger, dry herbs and grease with vegetable oil (we do not use mayonnaise at all). Lay the fragrant duck on a baking sheet, it is better to choose dishes with sides, a lot of juice will stand out.

Roll out unleavened dough into a circle or rectangle (depending on the baking dish), half a centimeter thick.

Then carefully, without damaging the dough, cover the duck with it,

carefully pressing the edges of the dough to the baking sheet.

Place the duck in hot oven(170 °C) per tier slightly below average. A young duck weighing about 1-1.5 kilograms will be baked under the dough for about 1 hour and 20 minutes until the dough darkens.

At the end of cooking, it is necessary to carefully remove the dough in the form of a crust from the duck and leave the bird in the oven to form a beautiful and appetizing "tan". This may take another 25-30 minutes.

Before sending it to the oven, do not forget to pour the carcass with the juice released during baking.

Then the shirt can be returned to the roasted duck without damaging the shape of the dough and preserving the beautiful appearance. What can not be said about the duck, which would be baked in an envelope of dough, which must be broken in order to free the duck.

We take out the finished duck, put it on a beautiful dish and return the "shirt" to it.

If there is time before the arrival of guests or before serving the dish on the table, then the baked bird can be wrapped in foil. Thus, the dough will become a little softer, and the bird will remain warm. Before wrapping, I wanted to pour duck juice over the dough crust.

Then cut the duck into portioned pieces and serve with your favorite side dish.

Such an unusual one is able to decorate the table for any celebration or holiday. In this case, it should be posted in its entirety on beautiful dish, placing fried (boiled) potatoes around it, sprinkled with dill.

Anyuta wishes you bon appetit and Notebook recipes!

There are quite a few recipes for cooking a fragrant duck in the oven; this is not only a duck with apples, which has already become a classic. Very often, the carcass of a duck is stuffed with oranges, quince, prunes, cereals, and vegetables. In this article, we will look at the most delicious and simple recipes cooking a dish such as duck baked in the oven, among which you will certainly be able to find your way. So let's get started.

Duck with oranges and apples

In this recipe, we will add oranges to the already familiar apples, which will add a touch of freshness and festivity. Duck cooked according to this recipe will be juicy and fragrant.




Ingredients:

- Duck carcass - 1 pc.
- Medium oranges - 2-3 pcs.
- Green apples - 2-3 pcs.
- Salt.
- Pepper.
- Favorite spices.

First of all, the carcass must be inspected for the presence of remaining feathers or down, which will need to be removed. After getting rid of unnecessary plumage, the bird should be washed under running water and dried with a paper towel.

Thoroughly rub the dry duck carcass with a mixture of salt and spices - inside and out. Use spices that you like: red pepper, black pepper, cardamom, thyme, ground ginger, cinnamon, nutmeg etc. Then you should let the duck marinate for about half an hour in orange juice- just pour them over the carcass of the bird.

Now it's time for fruit. Orange fruits must be peeled and cut into slices. Free the apples from the core and cut into slices. Don't throw away orange peel, it will still come in handy.

With cooked fruit, you need to stuff the duck tightly and sew it up. You can add a little cinnamon or cloves to fruits for more piquancy.

Carefully place the duck with fruit in a lightly oiled dish. Cover the top tightly with foil to prevent steam from escaping. Can be put in the oven. The cooking temperature of this duck is 200 degrees. It will take about an hour and a half to cook the duck, but more precisely the time depends on the size of the bird.

15-20 minutes before the end of baking, you will need to remove the duck and remove the foil, then put it back in the oven. Don't drop the temperature. This is done so that your duck is covered with a delicious golden brown. To check the readiness of the meat, you need to pierce the duck carcass in some places and look at the juice flowing out - if it is without blood, a transparent color, you can take it out.

You can serve such a duck with any side dish, decorate it with orange slices, add greens. Be sure that your guests will appreciate your dish and the duck will become wonderful decoration any feast. Bon appetit!

The duck prepared according to this recipe is soft and tender as a result, and the side dish is tasty and satisfying. Such a duck can be prepared not only for a holiday or a celebration, but also simply to please your family with a wonderful dinner on a normal day.




Ingredients:

- Duck carcass - 1 pc.
- Medium potatoes - 6-7 pcs.
- Mushrooms - 30 gr.
- Onion - 1 pc.
- Salt.
- Spices to taste.
- Lavrushka.
- Vinegar.
- Black peppercorns.

In order for duck meat not to be tough, but to turn out tender and juicy, it is necessary to start cooking in advance. To begin with, the bird carcass needs to be marinated. To do this, place the carcass in a deep container so that the duck fits completely there. Fill the container cold water so that the whole duck is submerged in water. Add 5-7 black peppercorns, 3-4 leaves bay leaf and vinegar, eventually the marinade should be slightly sour. Leave the duck to marinate for 3-4 hours.

In the meantime, you can start cooking potatoes and mushrooms. Mushrooms must be fried onions in butter. Potato tubers should be cut into large pieces and lightly boiled in salted water. Don't let full cooking potatoes, otherwise further preparation duck, it will boil too soft.

When the ingredients for the filling are ready, and the duck has marinated, you can proceed to the next step. Mix potatoes and mushrooms. Rub the duck with salt and spices. Stuff the bird carcass tightly with potatoes and mushrooms and sew it up. Then it is necessary to coat the duck with honey and place it on a deep baking sheet or form greased with oil and send it to the oven.

According to this recipe, the duck should be cooked for 2 hours, no less. At the same time, periodically water the duck with the juice secreted during the cooking process, so the meat will not be dry. After the time has elapsed, check the readiness of the duck and you can serve it to the table. This fragrant bird on the table will become the main dish. Bon appetit!

Duck in dough

The following duck recipe is truly homely and cozy. After all, what could be better than fragrant tender duck impregnated meat flavor and juice bread.




Ingredients:

- Duck carcass - 1 pc.
- Garlic - 3-5 cloves.
- Freshly squeezed lemon juice.
- Sugar - 1 tsp
- Black pepper.
- Ready mustard - 2 tsp
- Salt.
- Kefir - 250 ml.
- Flour - 3 tbsp.
- Chicken egg - 1 pc.
- Yolk - 1 pc.
- Baking powder for dough - 2 tsp

It is necessary to chop the garlic (it can be replaced with ginger if you don’t really like garlic), add salt, pepper, lemon juice, mustard and sugar to it. Mix everything well. With the resulting sauce, carefully rub the bird carcass, do not forget about the inside of the duck. Leave the bird to soak up the scents.

You can start making dough. In one container, mix kefir, egg, baking powder and gradually add flour. So much flour is needed to get the result elastic dough not sticky to hands. Let the dough rest for about 20 minutes. When the time is up, the dough needs to be rolled out into one layer.

On the center of the layer of dough, put the carcass of the duck, which has already been saturated with the aroma of spices and is ready for further baking. The duck must be wrapped in dough in such a way that there are no gaps or gaps anywhere.

In a form covered with baking paper or a deep baking sheet, you need to put our duck in the dough, while the tucks should be at the bottom so that they do not spread during the cooking process. Now put the duck in the oven for 60 minutes at temperature regime 180 degrees.

When the hour has passed and the dough has browned, you should take out the duck, free it from the dough and return it to the oven for about half an hour, plus or minus 10 minutes. The duck will reach readiness and be covered with a delicious crispy crust. Check the readiness of the bird and you can take it out. Serve the duck on a platter, surrounded by ruddy fragrant dough. Bon appetit!


Duck baked in the oven according to this recipe is incredibly fragrant, tender and juicy. Try it and you will definitely like it. In addition, the recipe is outrageously simple, like the recipe.




Ingredients:

- Duck carcass - 1 pc.
- Garlic - 3-4 cloves.
- Tangerines - 3-4 pcs. (small ones).
- Green apple- 2 pcs.
- Prunes - 150-200g. (seedless).
- Salt.
- Spices.
- Honey - 1 tbsp.

Garlic cloves need to be crushed and mixed with salt and spices. Grate the duck carcass with this mixture, do not forget about the insides. Dissolve honey in a glass warm water and coat the bird with syrup. Leave the carcass to lie down and dry.

Wash apples, tangerines and prunes. Remove the core from the apples and cut into slices. Tangerines and prunes will be used whole. If the tangerines are very large, then you can cut them in half.

Stuff the duck with tangerines, apples and prunes, sew or stab neatly with toothpicks. Coat the carcass honey sauce a second time and place in a baking sleeve. On a baking sheet or in the form, put the duck in the oven, heated to 180 degrees.

When 60 minutes have passed, you need to carefully cut the sleeve so that you can pour the duck with honey sauce, and also let it become golden brown. After opening the packages, the duck in the oven is sufficient to walk for about 40 minutes. After that, check the readiness of the meat (especially in the legs and breast) and you can serve this beauty to the table. Pre-garnish the duck with lemon or orange slices. Bon appetit!

Another original and easy duck recipe on our list. As a result, you will get a fragrant duck with a crispy crust and a tasty and satisfying side dish.




Ingredients:

- Duck - 1 pc.
- Rice - 200 gr.
- Green apple - 2-3 pcs.
- Fresh carrots - 2 pcs.
- Onion - 1 pc.
- Garlic - 3-4 cloves.
- Salt.
- Spices.
- Vegetable oil.

Wash and dry the bird carcass. Boil the rice, but don't let it cook completely. After the rice has boiled a little, throw it through a sieve in order to get rid of excess moisture, and the rice remains crumbly during the cooking process.

Carrot line. It will need to be grated with large incisors or cut into thin strips. It is necessary to divide the cooked carrot into two equal halves. The first part of the carrot must be mixed with chopped garlic, spices and salt. This mixture will need to rub our duck and let her rest.

The second part of the carrot must be sautéed in vegetable oil together with the onion cut into half rings to fully prepared. When the roast is ready, you need to add it to the rice, mix everything thoroughly and stuff the duck, but only half, maybe a little more. And the remaining place in the duck carcass to supplement apple slices. Sew up the duck and place on a deep baking sheet greased with oil. You can send the duck to the oven and bake for about 2.5-3 hours at 180 degrees. Do not forget to periodically water the duck carcass with secreted juice.

After the duck is cooked, you need to remove it from the oven and let it rest for about 5 minutes. Then you can serve it to the table. Do not forget to decorate the duck with herbs, lemon or orange slices. Bon appetit!

duck with sauerkraut

This duck recipe is quite simple, but you will certainly like the result. The duck is very juicy, tender and fragrant, with piquant taste. And for its preparation, you need very simple ingredients.




Ingredients:

- Duck carcass - 1 pc.
- Sauerkraut - 1 kg.
- Smoked brisket - 200 gr.
- A piece of butter - 30 gr.
- Onion - 2 pcs.
- Green apple - 3 pcs.
- Salt.
- Med.
- Sugar.

Sauerkraut must be squeezed out, put in a deep frying pan, add butter and a little water. The cabbage must be sautéed until the cabbage is soft. Make sure that the cabbage does not burn, add water if necessary.

Apple, onion and the brisket must be cut, not very finely, and added to the cabbage when it is ready. The mixture should be thoroughly mixed, add a little sugar and mix everything again.

The duck carcass must be washed and dried. Thoroughly rub the bird with pepper and salt, not forgetting the inside. Then, using a toothpick, make several punctures on the carcass to melt excess fat and saturate the sauce with its aroma. Next, stuff the carcass of the bird with the filling and carefully sew it up.

Pour 150 grams of water into a deep baking sheet or form and put the duck there. Now you can send the bird to the oven, which was preheated to 180 degrees. The time for cooking duck according to this recipe is about 1.5 hours. Systematically pour the carcass with the resulting juice.

When the hour and a half allotted for cooking has passed, remove the duck from the oven, pour over it honey syrup(honey diluted in water) and send to blush for 10 minutes, no more. That's it, your duck with sauerkraut and apples is ready to eat. Bon appetit!

Perhaps the recipes presented above will come in handy for you, and you will be able to please your friends and family with a beautiful duck baked in the oven, with various fillings and side dishes. And the aroma and golden brown for a long time will not leave anyone indifferent at the table!