Marinate the duck overnight. Marinade for duck with dry white wine

You have some kind of holiday coming up and you want to surprise your guests with your talent in cooking dishes that not everyone can
cook the way you do. Then your choice in the surprise of the guests is the baked duck. Don't know how to marinate duck? In this article, we will tell you how to bake, what marinades can be used, and how to properly marinate a duck.

How to choose duck meat

To begin with, in cooking, of course, you need the object for baking. And the choice should be approached responsibly, namely, when buying on the market, consider some facts. The duck carcass should not exceed 2-2.5 kilograms in weight, which means that the duck is not old and does not have a duck smell, which is not very pleasant. There are also two types of ducks, meat and egg. You need the first type, as the meat is more tender and tastier. If you have your own ducks on the farm, then this changes things for the better. Follow these tips when choosing duck meat.

How to marinate a duck

To do this, you need to prepare the duck carcass. Purchased meat in the market or in the store, you just need to defrost and rinse, the offal has already been pulled out to you. If you hacked a duck from your farm, then pour boiling water over the carcass in a basin for better plucking. After that, you need to gut, remove the tail (there is not much meat, but it will add a bad smell to the dish) and thoroughly rinse everything inside.

The duck has been prepared for pickling, now you need to start preparing the marinade itself. There are a large number of recipes for marinating duck, but we will give below only a small part of these recipes (subscribe to the group in contact and you will be aware).

Dip the duck carcass into the already prepared marinade (the container where the duck will be immersed, it is better to take more of the carcass itself), so that it is completely covered with the marinade. And put a weight on top so that the duck does not float and marinates evenly. Put in a cold place, in the refrigerator or just take out on the loggia. Duck pickling takes from 3 to 12 hours, it all depends on the chosen marinade recipe. After marinating duck meat, rinse in water and bake.

Preparation: take peeled oranges and squeeze the juice from them. Add soy sauce and garlic after crushing it. Add herbs, spices, salt to your taste. Coat the duck carcass with the finished marinade and leave to marinate for 4 hours, after the time has elapsed, the duck is ready for baking.

mayonnaise duck marinade recipe

Take 4 liters. mayonnaise pre-mixed with lemon juice, add salt, a pinch of sugar, 1 tsp. mustard (powder), spices and pepper. It is not recommended to use greens in this marinade, but you can add different spices to your taste. Mix all ingredients and pour 1 tbsp. l. vinegar and mix thoroughly, coat the duck and leave for about a day, turning the duck from time to time.

Garlic marinade for duck

Crush 6 cloves of garlic or 4 large cloves, add 1 tbsp to the resulting mass. l. honey and vegetable oil. Salt and pepper to taste. In the juice of squeezed lemon, add 10 gr. Balsamic vinegar. Mix thoroughly, leave the marinated duck for 12 hours.

Vinegar marinade for duck

Perhaps the easiest and fastest duck marinade. To do this, pour 1 tbsp. l. vinegar in 1 tbsp. water. Add salt and pepper to taste, also put the spices that are at hand. Marinating time 3 hours.

Here's how to simply marinate duck for roasting, which will please not only you, but also your guests.

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Duck baked in the oven - general principles and cooking methods

Duck meat is more interesting in taste than chicken meat, although it is prepared much less frequently. It is usually stewed or baked. Duck baked in the oven is one of the most successful options for its preparation. Moreover, it is better to bake a whole carcass, it looks much more attractive this way, and it is easier to divide soft cooked meat into pieces than raw meat. It is generally accepted that serving a bird with a whole carcass is a festive option.

Not at all necessary, in this form it can be prepared for a family dinner. Most often, the bird is baked, having previously stuffed the abdomen. Usually it is porridge, cabbage, dried fruits, quince, apples or oranges, they can be consumed as an addition to meat. A fragrant duck lying on a dish with a golden crust and a side dish spread around - what could be tastier?
Duck baked in the oven - food preparation.

First of all, the carcass prepared for baking should be well washed, dried, with feathers completely plucked. The tail of a duck contains glands that exude not the most pleasant aroma, which is enhanced by heat treatment. Therefore, they must be cut out, and it is better to cut off the tail altogether. Duck meat has a specific taste, so it is recommended to marinate it before cooking. For the marinade, lemon juice, wine, vinegar with spices and spices are used. During marinating, duck meat becomes more tender and saturated with aromas of spices.

Duck baked in the oven - the best recipes

Recipe 1: Duck in the oven with oranges

For some reason, almost everyone tried duck with apples, and only a few with oranges. And this dish is more tasty and refined. The delicate aroma and sweet and sour taste of oranges are very harmoniously combined with duck meat. We encourage you to check it out for yourself. Such a duck is often called Christmas duck, but it can also be cooked for other holidays or on a day off.

Ingredients: carcass of a young duck - 2.0-2.5 kg, 2-3 green celery stalks, 1-2 oranges. For glaze - 1 orange (juice), 2 tables each. lies. sweet wine (preferably dessert) and honey. Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table. lies. black pepper and Provence herbs, 1 teaspoon. dried sage (optional but recommended)

Cooking method:

Cut off excess fat and skin from the carcass in the neck and tail area, Remove the extreme joint at the wing.

Dip a cleanly washed carcass without giblets into the marinade (squeeze juice from lemon and orange, and mix the rest of the ingredients). Leave the bird overnight or for a day to marinate in the cold, periodically turning over so that it is soaked from all sides.

The form where it is planned to bake the duck (preferably with high sides so that the juice from the carcass does not spread), grease with oil and lay the bird on its back. Cut the orange into slices and place in the inside of the duck along with green celery stalks. If celery is not available, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate it with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered with juice flowing from the carcass every fifteen to twenty minutes.

For the glaze, squeeze the juice from the orange, add wine and honey and cook until the mass doubles. It should become thick, like syrup. Let the finished duck cool slightly, about fifteen minutes, remove the celery, remove the oranges and spread around the carcass and pour over it with glaze sauce.

Recipe 2: Duck in the oven with apples in the sleeve

The difference of this recipe is that the duck is baked not just in the oven, but packed in a baking sleeve. So it remains more juicy, because. stewed in its own juice, which does not flow out, but remains in the sleeve. And one more plus - the oven is not so dirty, because. grease does not splash, which means it will be much easier to wash it.

Ingredients: duck carcass - 1.5-2.0 kg, 2-3 green apples, salt, black pepper. For the marinade: 1 lemon (juice), 1 table each. lies. vegetable oil and honey, 1 tsp. lies. balsamic vinegar (optional), a piece of ginger root (or 2-3 cloves of garlic).

Cooking method:

First, the duck must be marinated for 12-24 hours, and for this, prepare the marinade. Squeeze the juice from the lemon, finely grate the ginger (or garlic), mix the rest of the ingredients. Dry the carcass, spread with salt (inside the duck too) and pepper, dip in the marinade.

Cut the apples into halves or quarters, cut out the core and place inside the bird. If they fall out, sew up the cut with threads or fasten with toothpicks. Pack the duck in a sleeve and bake for an hour and a half (190C). Ten to fifteen minutes before the end of frying, open the package so that the carcass is reddened. Serve the duck, watering with juice, garnish with mashed potatoes, pickles.

Recipe 3: Duck baked in dough

Soft, ruddy and fragrant duck and delicious bread soaked in meat juice - it's home-style delicious. The inside of the carcass can be left empty or stuffed with apples, porridge or quince.

Ingredients: duck carcass - 2 kg, 2-3 cloves of garlic (or a piece of ginger 1 cm), juice of a small lemon, 1 teaspoon. sugar, black pepper, 2 tsp. prepared mustard, salt, a pinch of hot pepper. Dough: 250 ml of kefir, 2-3 stacks. flour, 1 egg (plus one yolk for lubrication), 1 teaspoon. baking powder.

Cooking method:

Garlic (or ginger) finely grate, mix with lemon juice, mustard, sugar, salt, pepper. Coat the whole duck with the mixture, not forgetting the insides. While the duck is saturated with aromas, prepare the dough. Mix all the ingredients, adding flour in parts to make an elastic dough. Let it rest for fifteen minutes and roll it out.

Put the carcass in the middle of the layer, lift the edges of the dough, packing the duck from all sides. Cover the baking sheet with paper, put the bird in the dough with pinches down, grease with yolk and bake for one hour (150-160C) until the dough becomes ruddy and golden.

Remove the baking sheet from the oven, remove the dough from the carcass and send it back to the oven to bake for another thirty to forty minutes. During this time, it will become golden, and if it is pierced with a knife, transparent juice will appear. This indicates that she is baked. Serve on a platter, you can put pieces of dough around.
Duck baked in the oven - useful tips from experienced chefs

To roughly determine the baking time of the carcass, you need to weigh it. It takes 20 minutes to bring each 500g of weight to readiness, plus 20 minutes for the total weight, i.e. if you bake a duck weighing 2.5 kg, it will take about two hours of time - (20 minutes * 5) + 20 minutes \u003d 120 minutes.

Every hostess sooner or later faces the need to set the table for a considerable number of people. Anniversary of a husband, graduation daughter or son, Christmas or New Year - but you never know why! And you always want the dishes to be not only tasty, but also beautiful, so that the feast will please the guests, and the spouse can be proud that he has such a skillful wife.

Almost a month before the expected celebration, the menu is written, kilometer-long lists of products that need to be purchased are compiled, the serving of dishes, table decoration, decorating desserts are thought out ... In a word, the mouth is full of trouble. And, of course, a rare holiday is complete without meat. And here, too, you want to surprise your guests with something, so cutlets, chops in breadcrumbs and French-style pork are swept aside immediately, like familiar and a little fed up dishes.

An ideal option that can impress friends and relatives and become the signature dish of the table is roasted duck. You just need to choose a copy of this tasty and satisfying bird that is suitable in weight and find a decent recipe that details how to marinate a duck. After all, it is usually in the marinade that the secret of tenderness and exquisite taste of any meat is contained. Consider that you have already come to the right place! Today we will just talk about how to marinate duck deliciously.

Choosing a bird

Naturally, you must first buy it. Here we allow ourselves to give some practical advice, thanks to which you will calmly choose the best duck on the market, and not a single trader will be able to deceive you by passing off a specimen who died of old age two weeks ago as a fat duck. Firstly, the bird should weigh approximately 2-2.5 kilograms.

This gives a guarantee that she is young, which means she is devoid of the characteristic duck smell, which not everyone likes. Secondly, ducks, it turns out, are egg type and meat type. You need a second one - such a bird has more tender and tasty meat. Thirdly, in the cut, duck meat should be a rich dark red color. Following these simple recommendations, you will certainly get such a duck, which will be easy and pleasant to cook, and even more so to feast on it.

important process

Now - directly about how to marinate duck for baking. There are an infinite number of recipes, but for a celebration, of course, you need the most original ones. We offer you to figure out how to pickle Peking duck. This is one of the most famous dishes of Chinese cuisine, one might say, a visiting card of the Celestial Empire. It is served with tortillas, two sauces and turnips, and, as a rule, the guests unanimously recognize the bird prepared in this way as the queen of the table.

So, how to pickle Peking duck. For this, in addition to the duck itself, you will need: sugar - 2 tbsp. l., soy sauce - 5 tbsp. l., honey - 1 tbsp. l., sunflower or olive oil - 1 tbsp. l., hot water. It should be noted that the bird is pickled according to this recipe for a long time, so it must be done in advance. So, the duck (of course, gutted and prepared) should be thoroughly washed under hot water. Grate a little with salt, not forgetting that soy sauce is also salty. Mix sugar in a bowl, 4 tbsp. l. soy sauce and add a small amount of boiling water to them - enough so that the mixture is enough to rub the duck.

Thoroughly coat the bird with marinade and put it on a bottle or jar. Substitute a deep dish under it or put the entire structure in a saucepan - this is necessary in order to stack excess sauce. Now you can forget about the duck for the next 12 hours (or better at night) - it should be properly soaked with the mixture and dry a little so that a delicious crispy crust forms during baking.

If the bird does not fit in the refrigerator, you can take it out to the balcony. However, this is not all the secrets of how to marinate a duck for the oven. After the required time, mix liquid honey with the remaining spoon of soy sauce and vegetable oil. If your honey is thick, it should be melted in a water bath. Again, rub the duck well with the mixture and this time leave for forty minutes or an hour. That's all! Now you know how to pickle Peking duck, and you can easily cope with this task. Then the matter is small - preheat the oven to 180 degrees, place the bird on the grate, and place a baking sheet under it, on which the juice will drain. Let the duck bake in this form for about half an hour.

After it should be turned over and bake for another 15-20 minutes. Then put it on the back again, increase the temperature to 220 degrees and finally bake until golden brown. This will take approximately 15 minutes more. When serving, it is cut into neat slices so that each of them will certainly have a crispy crust. Two sauces rely on such a duck: one is ketchup mixed with squeezed garlic and mustard, the second is soy sauce mixed with garlic. Believe me, guests will lick their fingers and will certainly ask how to marinate duck in Chinese style. And it's up to you to reveal this secret to them or keep it to yourself!

simple recipe

If you have a catastrophic lack of time, there is an easier option on how to marinate duck for the oven. You will need 2-3 tbsp. l. spicy mustard, 2-3 tbsp. l. liquid honey, salt and pepper to taste. Rinse the bird, pat dry with paper towels and rub well inside and out with salt and pepper. Then mix mustard and honey in equal proportions and coat the duck with marinade on all sides.

After that, it can be immediately sent to the oven. Lay the bird on a baking sheet with its back down, and before putting it to bake, add a glass of water. Periodically, you need to look into the oven and water the duck with the resulting juice. The bird cooked according to this recipe is juicy, tender, fragrant and, importantly, the time spent is minimal. Serve it whole, with fresh vegetables as a side dish. Guests will certainly appreciate your efforts and make a hundred compliments to the baked beauty and your ability to cook gourmet dishes.

Conclusion

We hope you find the recipes below helpful. Bon appetit, and let the holiday be bright and memorable!

A festive feast is impossible to imagine without the “main” dish, which sets the tone for the entire culinary composition. So, for a Sunday dinner with the family, the “regular” fried chicken with a vegetable side dish is perfect. Juicy and aromatic turkey stuffed with apples is traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. But the baked duck in the oven is associated with the New Year and Christmas for many. Delicious and juicy, such a "bird" will decorate any table, attracting everyone's attention with its ruddy fried skin and breathtaking aroma. First of all, how to marinate duck for roasting in the oven so that it is soft and juicy? Today we will learn the secrets of making marinades that give the meat an unusually tender and pleasant taste - with honey, mustard, garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily cook an amazingly tasty duck in a sleeve and foil at home, delighting loved ones with such an unusual and chic dish. So let's start cooking!

How to marinate a duck for baking in the oven so that it is soft and juicy - a step by step recipe with a photo

The duck baked in the oven is prepared for especially solemn dates, when relatives and friends gather at the table. Many housewives are wondering how to marinate duck for baking so that it is soft and juicy? Unlike chicken or turkey, duck meat is more fatty and high-calorie - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” excess fat during roasting, and will also acquire softness and tenderness. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade - with mayonnaise and soy sauce. Following our simple recipe, you can quickly prepare an extremely tasty and fragrant marinade that your duck carcass will definitely “like”.

Required ingredients for a duck marinade recipe to bake in the oven:

• garlic - 4 - 5 cloves
• mayonnaise - 100 ml
• soy sauce - 5 tbsp. l.
• black pepper (or a mixture of different peppers) - to taste
• salt - to taste

Marinating duck before baking in the oven - step by step recipe instructions, with photo:

Spicy duck marinade with honey and mustard overnight - recipe with photo

The honey-mustard marinade gives the roasted duck an exquisite spicy taste and an appetizing “caramel” crust. Indeed, it is difficult to come up with more suitable ingredients for making a marinade than honey and mustard - this combination has long become a classic. We picked up a simple recipe with a photo of an exquisite sauce, which is usually used to smear duck overnight so that the meat is saturated with spices. The duck marinated according to our recipe in the oven turns out soft and juicy - the most "finicky" gourmets will definitely appreciate the delicate taste of this festive dish.

The list of ingredients for cooking duck in a honey-mustard marinade overnight:

• duck carcass - medium size
• natural honey and mustard - 2 tbsp. l.
• water - 1 glass
• spices and salt - to taste

The recipe for a spicy honey and mustard marinade for duck baked in the oven - we cook step by step:

1. Rinse the bird thoroughly, pat dry with a paper towel.
2. In a separate bowl, mix salt and your favorite spices. Rub the duck with the resulting mixture.
3. For the marinade, you need to combine honey and mustard to a homogeneous consistency and completely coat the duck carcass. We spread it on a baking sheet and send it to the oven preheated to 200 degrees - do not forget to pour in the water according to the recipe.
4. Bake for about an hour, periodically basting the bird with sauce from a baking sheet. We place the finished duck on a beautiful dish and decorate with sprigs of fresh herbs. Bon appetit!

Baked duck in the oven with apples - a delicious recipe step by step with a photo

On the eve of the New Year and Christmas holidays, housewives take out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with something delicious, we recommend cooking a duck with apples baked in the oven. The tradition of roasting poultry "in apples" originates in Europe - in many countries this is a favorite holiday dish. Here you will find a delicious recipe step by step with a photo of a duck stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be decorated with greens and a side dish of apples - a wonderful culinary still life!

We stock up on ingredients according to the recipe for duck baked with apples in the oven:

• duck carcass - weight about 2 kg
• sweet and sour apples - 4 - 5 pcs.
• cinnamon - ½ tsp
• brown sugar - 2 tsp
• salt and pepper - to taste
• spices (rosemary, oregano, Provence herbs) - 1 tsp.
• apple cider vinegar - ½ cup
• olive oil - 2 tbsp. l.

How to bake a whole juicy duck with apples:

1. Before cooking, you need to process the duck carcass - remove the insides, cut off excess fat and the ends of the bones.
2. In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
3. We apply the marinade to the carcass, carefully lubricating all parts with a spicy mixture. Now we send the bird to the refrigerator shelf for the night or at least for 4-6 hours.
4. After the specified time, we take out the duck and proceed to the next step - wash the apples, cut into pieces and remove the core.
5. We stuff the pickled duck with apples and put it in a baking dish. The remaining pieces of fruit are laid out around the duck carcass to bake in a “clean” form.
6. Many inexperienced housewives are interested in how much to bake a duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden crust, every 30 minutes pour the bird with a mixture of juice and fat, flowing to the bottom of the baking sheet.
7. We serve the finished duck with two different side dishes - from apples baked as “minced meat” and fruits laid out around the bird. In the first case, the side dish does not require additional processing, it is enough just to lay out the pieces on a dish with a duck. As for the apples that were baked in a mold, put them in a separate saucepan and pour melted duck fat (2 tablespoons). Pour sugar and cinnamon there, and then put on medium heat for about 5 minutes.
8. A roasted duck dish will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our roasted duck!

Whole juicy duck in the oven with potatoes at home - a step by step recipe with a photo

Due to its valuable nutritional properties, duck meat is recommended for use in violations of the cardiovascular system, as well as some nervous disorders. In addition, the duck contains a number of useful substances - oleic acid, omega-3 and omega-6 fatty acids, as well as a number of vitamins A, B, E. How to cook a juicy duck at home? Follow step by step our recipe with a photo, and in a couple of hours you will have a delicious duck with potatoes ready - just royal food! The presented recipe for a duck, whole baked on a potato “cushion”, will definitely come in handy for housewives for the upcoming New Year and Christmas holidays.

Ingredients for roasting duck with potatoes in the oven:

• fresh gutted duck - 1.5 kg
• potatoes - 1 kg
• garlic - head
• apple - 1 pc.
• mayonnaise - 150 gr.
• salt and pepper - to taste

We bake duck with potatoes at home - a step-by-step recipe, with a photo:

1. We thoroughly wash the duck under running water, blot it with a paper towel and place it in a capacious bowl - we will return to the "bird" a little later.
2. We clean the head of garlic from the husk and finely chop with a knife.
3. In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, you need to grind the garlic, bringing the mass to uniformity.
4. Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
5. We clean the potatoes and cut into pieces of 2-3 cm. Cut the apple into two parts, free from the core and also chop.
6. At the bottom of a deep baking sheet we spread potatoes in an even layer, and on top we place a duck carcass stuffed with an apple. Cover with a piece of foil and seal the edges tightly. We send the form with the bird to the oven, preheated to 200 degrees - for about an hour.
7. We take out the baking sheet with the duck, remove the foil and send it back to bake for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a ruddy crispy crust.
8. Before serving, the whole carcass can be divided into pieces and beautifully laid out on a dish, supplemented with a potato side dish. Such a duck will become a real “highlight of the program” of any holiday menu - just lick your fingers!

Duck recipe in the oven, baked in the sleeve - with a photo of the finished dish

Roasted duck with rice is a truly versatile dish that is appropriate for both festive and everyday meals. If your guests are already “on the doorstep”, you can safely cook a duck in a sleeve in the oven according to our simple recipe with a photo, using the most affordable ingredients for this. Rice garnish will give the dish satiety - here you have a ready-made lunch or dinner!

List of ingredients for the recipe for duck baked in the sleeve in the oven:

• fresh duck carcass - 1 pc.
• rice - 300 gr.
• salt and spices - to taste

How to cook juicy meat duck in a sleeve in the oven - recipe description:

1. We rub the gutted duck with salt and spices - from the inside and outside. Set the bowl with the bird aside for now so that the meat marinates.
2. Pour rice into a saucepan, fill with water and set to boil over medium heat. The water needs to be salted.
3. We fill the duck with ready-cooled rice and, having fastened the hole with wooden toothpicks, we send it to the baking sleeve. We tie it tightly and put it in an oven preheated to 200 degrees for about an hour.
4. After the specified time, we get a juicy soft duck, ready to serve. When laying out the meat, do not forget about the rice side dish, which perfectly complements the delicious taste of the dish. Let's start tasting!

Tender duck with oranges in the oven in foil - a step by step recipe with photos and videos

The recipe for duck baked with oranges in the oven comes from France, the country with the most exquisite cuisine in the world. Delicate, with a subtle hint of citrus, such a duck will be remembered for a long time for its incomparable taste and aroma. Each housewife will easily master our step-by-step recipe with a photo, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake a duck in an orange marinade in the oven - delicious, fragrant and nutritious!

Video with a recipe for duck baked in foil in the oven with oranges:

How to bake a whole duck with apples and plums in the oven to be juicy - step by step recipe with photo

Many beginners in the culinary business consider cooking duck in the oven to be a rather complicated and time-consuming process, only experienced craftsmen can do it. However, there are many simple recipes for this waterfowl, which everyone can master. How to bake a whole duck with apples and plums to be juicy? Our step-by-step recipe with a photo of a delicious and juicy duck will definitely become your signature one - seasonal plums can be replaced with oranges or quince.

To roast a whole duck in the oven, you will need the following ingredients:

• medium-sized duck carcass - 1 pc.
• apples - 3 - 4 pcs.
• plums - 4 pcs.
• salt - 1 tbsp. l.
• spices for poultry (mixture) - 1 tbsp. l.
• soy sauce - 25 ml
• honey - 25 ml

The procedure for preparing a baked duck in the oven stuffed with apples and plums - step by step according to the recipe:

1. We wash the duck carcass inside and out, if necessary, remove the remains of feathers and excess fat. We put a kettle of water on the fire and wait for it to boil.
2. We put the prepared bird in a capacious bowl and begin to pour boiling water over it - such a hot “washing” helps to close the pores. As a result, the skin will become more elastic and will not crack during the baking process.
3. Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
4. Cut the apples, remove the core with seeds, chop into medium-sized slices. Remove the pits from the plums and cut into quarters. We stuff the duck with pieces of fruit, and fix the hole with a wooden skewer.
5. We line the bottom of the baking sheet with parchment and “conveniently” lay out the stuffed bird, surrounded by pieces of apples and plums. Bake in a preheated oven at 180 degrees for 40 minutes. When an appetizing golden crust appears on the surface, turn the duck over to the other side and leave to bake for another 40-50 minutes, lowering the temperature to 170 degrees.
6. During the specified time, you need to take a break to grease the carcass with a mixture of soy sauce and honey. Put the finished bird on a dish, and serve with a fruit side dish. Honey glaze will give the duck a beautiful glossy sheen, and the spicy mixture will give a unique taste and aroma.

How to cook duck stew in pieces so that it is soft and juicy - a video recipe for the oven and skillet

Duck baked in the oven is a truly wide field for imagination for beginners and experienced chefs. How to cook duck stew in pieces so that it is soft and juicy? With the help of a simple video recipe, you will discover many of the "wisdom" of the correct preparation of stewed duck - in a frying pan and in the oven.

Stewed soft and juicy duck in the oven in slices - recipe on video:

How to properly and quickly cook Peking duck at home - step by step video recipe

Peking duck is one of the traditional and popular Chinese dishes. Despite its exotic name, the dish is prepared quickly and easily - in the video you will find a simplified version of the recipe. So, how to cook Peking duck? With our step-by-step recipe, you will get a dish whose divine taste was enjoyed by the ancient emperors and nobles of the Celestial Empire.

Cooking Peking duck at home - according to a simple video recipe:

How to cook duck in the oven in a sleeve with buckwheat so that it is soft and juicy - recipe on video

Duck baked in the oven with buckwheat will become a real decoration of the festive and everyday table - tender and satisfying, the dish melts in your mouth! How to cook a duck in a sleeve so that it is soft and juicy? In the video you will find the recipe for this versatile dish - both hot and garnish.

Juicy and soft duck in the oven in a sleeve with buckwheat - recipe, video:

How to cook roasted duck in the oven? Our pages present simple recipes step by step with photos of spicy marinades for duck so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our recipes in the video, you can easily bake a duck in the oven in whole and in pieces, in foil and a sleeve - with apples, potatoes, rice, buckwheat, oranges, plums, in Peking style. We are sure that with the help of these recipes, every housewife will be able to cook a tasty and juicy duck at home. A real royal meal!

Duck meat has a specific taste and unusual aroma. Most often, housewives bake the whole duck. This dish will be a great addition to any table. But in order for the meat to turn out tender, juicy and tasty, you need to prepare the right marinade for the duck before baking. This is what we will talk about today.

A few words about culinary subtleties

Some housewives refuse to cook duck meat, mistakenly believing that it turns out to be tough and dry. This opinion has developed due to the fact that not everyone knows how to marinate a duck before baking. A few simple but very useful tips will help you cook delicious duck marinated in a spicy sauce:

• Before baking, the duck carcass must be thawed and thoroughly washed.
• Carefully cut off the tips of the wings, otherwise they will burn during the baking process.
• It is better to cut off the goose tails right away, because they have no taste, but their smell can harm the aroma of the finished dish.
• For marinating duck meat, various sauces are used, in particular, orange, honey-mustard, garlic and wine, mayonnaise, vinegar, cheese, etc.
• Be sure to put the duck carcass in a deep bowl and fill it with marinade so that it is completely covered.
• Before baking, you can rinse the carcass and get rid of the marinade.
• Marinate duck meat for at least three hours in the refrigerator. This time can be increased, and then the taste of the finished dish will be richer.
• It is allowed to use pure soy sauce for pickling.
• Duck meat goes well with various spices and Provencal dried herbs.

Now you know how to marinate duck. It remains only to find the right recipe. You can use any marinade you like, but many housewives prefer freshly squeezed orange juice. It is this citrus fruit that saturates duck meat with an unusual aroma and amazing taste.

Compound:

• duck carcass - 2 kg;
• orange - 1 pc.;
• 3 art. l. honey;
• soy sauce - 2 tbsp. l.;
• sweet mustard - 1 tbsp. l.;
• salt and pepper mixture.

Cooking:

• We rub the washed carcass with coarse-grained salt and a mixture of peppers.
• Peel the orange and squeeze the juice out of it.
• In a separate bowl, mix freshly squeezed orange juice, soy sauce, honey and mustard.
• Thoroughly stir the marinade until smooth.
• We put the duck carcass in a baking sleeve and pour it over with plenty of cooked marinade.

• We pinch the edges of the bag and turn the duck carcass over several times so that the marinade is evenly distributed over the entire surface of the bird.

• We send the duck for 12 hours in the refrigerator.
• After the allotted time, we remove the duck from the marinade and hold it by the neck for several minutes so that the excess sauce stacks.

• We spread the duck carcass in a large roaster and bake in the oven until fully cooked.

To prepare a delicious and delicious duck marinade in the oven, you do not need to be a brilliant chef of a famous metropolitan restaurant. Every modern housewife can do it at home. Today we are preparing a fragrant garlic marinade. Remember: the longer the duck carcass or poultry fillet marinates, the tastier and juicier the baked dish will turn out.

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Compound:

• garlic cloves - 4-5 pieces;
• 100 ml of mayonnaise;
• 5 st. l. soy sauce;
• a mixture of peppers;
• salt.

Cooking:

• In a separate bowl, mix mayonnaise and soy sauce.

• We clean the garlic cloves from the husk.

• Grind the garlic cloves through a press and add to the bowl.

• We mix all the components until a mass of a homogeneous consistency is formed.

• We marinate the duck carcass for 10-12 hours, and then bake.

Peking duck: a simplified version

Every housewife knows perfectly well that cooking Peking duck is a real science. It is necessary not only to make the sauce correctly, but also to marinate the duck in an upright position, rinse and fry. We offer to make a marinade for a duck in a Peking sleeve. Duck meat will turn out unusually soft, juicy and fragrant.

Compound:

• 4 tbsp. l. soy sauce;
• ginger root - 5 g;
• 4 tbsp. l. rice vinegar;
• 60 ml filtered warm water;
• liquid honey - 4 tbsp. l.;
• 160 ml of rice wine;
• 1 tsp corn starch;
• 2 tsp spice mixes.

Cooking:

1. Pour rice vinegar into a separate container.
2. Mix it with wine, add liquid honey.
3. Grind the ginger root on a grater.
4. Add the grated ginger mass along with spices to the container and mix everything thoroughly.
5. We put the container on a minimum fire and boil.
6. Boil the marinade for 15 minutes.
7. Pour warm filtered water into a separate bowl and stir it with starch.
8. Add the diluted starch to the marinade and mix everything thoroughly until the mixture begins to thicken.
9. Lubricate the duck carcass with thickened marinade and refrigerate for 8-10 hours.
10. Then we bake the duck carcass in the sleeve and enjoy the extraordinary taste of a gourmet dish.

Culinary classics

You already know that there are a huge number of ways to prepare duck marinade. But the classic recipe still remains the most popular. Preparing such a sauce is very simple, and it requires a minimum food set.

Compound:

• ½ lemon;
• 1 tsp salt;
• 2 tsp ground red pepper.

Cooking:

1. We peel the lemon from the skin and squeeze the juice from half.
2. Pour the juice into a bowl and mix it with salt and red pepper.
3. Red pepper can be replaced with chili, a mixture or other hot seasoning of your choice.
4. Mix everything well and rub the duck carcass with the resulting mixture.
5. We marinate the duck for 1-2 hours, and then bake it in the usual way for us.