Duck main dishes are quick and tasty. Soft and juicy duck in the oven: how to marinate and bake

Duck dishes undeservedly rarely appear on the daily menu, more often it is cooked on the festive table. Many neglect this bird, fearing its specific smell and complex recipe, besides, the duck is not a frequent visitor to store shelves. However, duck meat dishes cooked in compliance with all the rules are always tasty, refined and healthy. Knowing how to properly cook a duck, you can easily win over relatives and guests with unusual duck meat dishes, which they will probably try for the first time.

Pros and cons of duck dishes

Like all products, duck meat has its advantages and disadvantages. Let's consider them in more detail.

Duck Benefits:

• it is a source of high-quality protein, amino acids, useful substances and vitamins;
• positively affects the functioning of the thyroid gland, strengthens the immune system and has a beneficial effect on the nervous system;
• such parts of the duck carcass as skinless breast and leg are recommended for use in various health-improving diets;
• despite the fact that duck fat has a high calorie content, it is much more beneficial than butter or beef fat in terms of nutrition. Omega-3 fats, which are found in duck skin, are needed by the body for the normal functioning of the heart and brain.

Flaws:

• this meat is quite high-calorie and has a very high fat content, so it is not recommended to use it for overweight people;
• duck meat consists of hard fibers and is difficult to digest, so it can be consumed by people who do not have problems with the stomach and digestive system;
• duck fat is a source of cholesterol, which the body needs in very small doses.

Duck in cooking

In different countries of the world, duck is traditionally cooked for Easter and Christmas. Tender and delicate duck meat is quite difficult to cook, but there are recipes that are easy to handle at home.

The most popular recipe is roasted duck. Usually it is stuffed with various fillings: buckwheat, rice, mushrooms, apples and oranges. Be sure to serve this duck with sauce: cranberry, lingonberry or orange. For an everyday menu, it is ideal to bake duck legs or breast with vegetables, fruits and aromatic herbs.

With the right cooking technique, the fat that is released from the duck soaks the side dish, which turns out to be juicy and very tasty.

Duck is very popular in Chinese cuisine. Everyone has heard of such a recipe as Peking Duck. Also in China they prepare duck soup, warm salad with duck breast, duck with various sauces.

Roast duck goes well with cabbage, carrots and potatoes. And if you add a little dry wine during the cooking process, you can make the taste of the dish a little spicier.

Salads with duck meat are very tasty and refined, in which fruits are added, such as pears and pineapples, lettuce, arugula, oranges, mushrooms, raspberries and rice. Dressed with balsamic vinegar, olive oil or mustard dressing.

Duck soups or broths are often prepared for the daily menu.

On the duck broth, you can cook borscht and other first courses. But they will be much fatter than those cooked in chicken broth, and besides, duck meat takes longer to cook.

The most popular type of cold appetizer is duck pâté, a delicacy that can be prepared at home. Here is his "basic" recipe:

1. Boil the duck for about 50 minutes in water without spices.
2. Scroll the cooled meat in a meat grinder twice.
3. Add 100 grams of fat (per 0.5 kg of duck) and an onion fried in vegetable oil. Mix everything until an air mass is obtained.
4. Season with salt, pepper and orange juice (2 tablespoons).

A very tasty and nutritious dish!

Ways to cook duck

The basic methods of preparing a duck are no different from the methods of preparing another bird. This:

• baking whole or in pieces in the oven, air grill, duckling, foil or sleeve;
• stewing, frying on the stove, in a frying pan, cauldron, slow cooker;
• cooking soups, broths.

In the oven

When roasting, the whole duck is rubbed with fragrant spices, as a rule, thyme, garlic, basil and cumin are used. Some people like to treat the carcass with mayonnaise, but the bird is already oily, so it is better to use honey, which will help you get a crispy fragrant crust.

The carcass must be pierced in the places of the largest accumulation of fat with a fork or knife.

The duck is cooked from 2 to 3 hours, at the beginning of cooking, the temperature is set to 250 degrees, after 20 minutes it drops to 180. When cooking, it is better to use a roaster, a deep frying pan and foil.

On the stove

The whole duck is usually not cooked on the stove, it must be cut into pieces weighing about 100 grams. They are rubbed with spices and fried in butter, you can just use fat.

Add a little more oil with flour and stew until soft in its own juice or with a little water and wine. Served with herbs, potatoes and vegetables.

Preparing duck and other ingredients for cooking

If you properly prepare the duck, then it will turn out tender, without a characteristic specific smell.

1. Remove giblets from a whole duck, scald and clean from the remnants of feathers, singe over a fire. Be sure to remove the fat near the tail and abdomen, this is the main source of unpleasant odor, and you need to get rid of it.
2. Frozen duck cannot be thawed in water and a microwave; for this, the bottom shelf of the refrigerator is used, otherwise the meat will turn out dry.
3. The butchered duck should be rubbed with spices and preferably left in this form for several hours or all night.
4. To speed up the cooking process, the duck can be pre-marinated or soaked in water for about 12 hours. Marinate for at least 4 hours, then the marinade will give the meat a piquant taste and aroma. Suitable marinades:
   • citrus, from oranges and lemons, olive oil, salt and pepper;
   • spicy, from garlic, pepper, vegetable oil and paprika;
   • mustard.
5. Vinegar for the marinade is not used so as not to overdry the poultry meat.

Duck Cooking Secrets

In order for the duck to be guaranteed to turn out soft and fragrant, tender and juicy, you need to know some of the subtleties of cooking this capricious bird.

1. The right choice of duck. You need to choose a young bird, with a rich red color of meat, odorless and with a shiny hard skin.
2. For cooking a whole carcass, the time is calculated based on the calculation of 45 minutes per 1 kg of meat plus 25 minutes for browning.
3. Cooking in pieces will take about 90 minutes.
4. Duck is served with dry red wine, berry sauce and lots of greens.
5. Wild duck takes longer to cook than domestic duck.
6. Be sure to cut off the butt of the duck and the lower part of the abdomen.
7. To get juicy meat, it is desirable to stuff the carcass with juicy fruits and vegetables.
8. If a sleeve or foil is used, they must be removed 25 minutes before cooking to get a crispy crust.
9. Water the duck with fat during the cooking process every 15-20 minutes.
10. In order not to overdry the breast, you first need to quickly fry it over high heat, and then stew it in your own juice.
11. To ensure that the duck does not turn out raw, it is boiled for 20 minutes before baking.
12. The finished meat has a pleasant pink color in the cut, without blood and with a subtle pleasant aroma.

Ingredients:

• 330 duck meat;
• 2 pre-boiled eggs;
• 1 fresh cucumber;
• 30 g of hard salted cheese;
• ½ st. unsweetened natural yogurt;
• 1 tsp classic soy sauce;
• 1 pinch of dried dill;
• salt;
• ground black pepper.

Start cooking with the sauce:

1. Mix unsweetened yogurt with soy sauce.
2. Add dried dill and salt.
3. Pour in pepper.
4. Mix ingredients.

Boil duck meat until tender. Rip it into fibers. Place half of the meat in a bowl. Drizzle with sauce. Grate the cooled boiled eggs on top. Redistribute some of the sauce.

Cucumbers with peel cut into small cubes. Pour the next layer on the salad. Coat with dressing. Scatter miniature cheese cubes. Coat with dressing. Throw out the remaining meat. Distribute the rest of the sauce.

Pack the salad well. Send it to infuse in the cool.

Salad with duck breast "Tangerine mood"

Ingredients:

• 8 pcs. cherry;
• 2 tangerines;
• ½ duck breast;
• 2 tsp balsamic vinegar;
• 2 tsp liquid bee honey;
• 4 tbsp. l. quality olive oil
• 230 g fresh champignons;
• 30 g of green pea sprouts;
• a bunch of fresh lettuce leaves;
• a pinch of thyme and rosemary;
• salt.

Roast the chicken breast until done. Cool and cut into strips. Clean the mushrooms and cut into thick slices. Prepare mushroom marinade by mixing half honey, half oil, half vinegar and spices. Pour the chopped mushrooms with the resulting liquid. Leave for 45 minutes. Then bake the mushroom pieces in the oven for half an hour at 160 degrees.

Rinse the lettuce mix and tear with your hands. Immediately pour the pieces into a salad bowl. Add bird straws, cherry tomato halves. One tangerine is pre-peeled and cut into slices. Remove the film from each of them. To cut in half. Send fruit to the rest of the ingredients.

Squeeze juice from the second fruit. Salt it, mix with the remaining oil, vinegar, honey. Lightly beat the dressing with a whisk.

Put the cooled baked champignons into the salad. Mix all ingredients. Drizzle with prepared dressing. Serve immediately to guests.

Salad with duck "Sytny"

Ingredients:

• 550 g duck fillet;
• 340 g pickled mushrooms;
• 4 large potatoes;
• 3 medium carrots;
• 1 bunch of various fresh herbs;
• light mayonnaise;
• salt.

Fill duck fillet with cold salted water. Send to the stove to cook. Boil the roots in a separate bowl. If desired, you can also bake them in the oven in foil until soft.

Cool the finished bird fillet and chop very finely. Grind the greens, leaving a couple of sprigs whole to decorate the dish.

Rinse the mushrooms from the marinade. Place in a colander or pat dry with paper towels.

Cool boiled root crops, peel, rub coarsely.

Assemble the salad in the following order:

1. Shredded potatoes.
2. Bird fillet.
3. Shredded carrots.
4. Chopped greens.
5. Mushrooms.

All the resulting layers are sprinkled with salt to taste. Spread with light mayonnaise. The last layer of the treat is decorated with the remaining sprigs of fresh herbs.

Duck cutlets

Ingredients:

• 2 slices of yesterday's white bread;
• 1 carcass of domestic duck;
• 2/3 st. cow's milk;
• 1 table egg;
• 2 onions;
• 2 cloves of garlic;
• 2 tbsp. l. breadcrumbs with pepper;
• 1 st. l. semolina;
• refined oil for frying cutlets;
• salt.

Cut the crusts off the slices of bread. Put them in a deep bowl, pour non-cold milk. While the bread is soaking, work on other ingredients.

Rinse the bird carcass thoroughly, wipe with paper towels, removing excess moisture. Remove the fillet from the duck along with the fat. Grind the prepared pulp with a meat grinder or a special blender attachment. On the meat grinder you need to install the smallest or medium mesh.

Peel the onion and garlic, chop coarsely. They are also ground to the state of gruel in any convenient way. Add to duck mince. Salt the mass. Pour in the remaining dry ingredients. Crack an egg into the mince. The last to add to it soaked bread, squeezed out of excess moisture. Mix all ingredients thoroughly.

In order for the minced meat to become more magnificent, and already formed cutlets do not fall apart during the frying process, it must be beaten off well. To do this, place the entire mass in a bag and quickly hit hard on a hard flat surface several times.

Form small neat patties. Fry them until a beautiful crust appears in a large amount of heated refined oil. Serve with your favorite side dish.

Baked duck "Bordeaux"

Ingredients:

• 1 kg of duck meat;
• 2 sweet onions;
• 2 large carrots;
• 2 tbsp. red dry wine;
• 1 tsp ground bay leaf;
• ½ tsp rosemary;
• ½ tsp thyme;
• 1 tsp ground celery root;
• 3 art. l. tomato sauce;
• 90 g duck fat or butter;
• salt;
• 170 ml of any dessert wine;
• pepper mixture.

From the duck carcass, use the breast, divided by the firstfruits, the upper meat part of the wings and legs. Thoroughly clean and wash all vegetables. Cut the onion into arbitrary pieces, rub the carrot coarsely.

Prepare marinade:

1. Place chopped vegetables in a deep bowl.
2. Sprinkle them with all the spices stated in the recipe.
3. Top with dry red wine.
4. Mix well.

Put the pieces of duck meat in the finished marinade. Leave the bird in this form in the cold for at least 8 to 9 hours. Clean the prepared chicken chunks from the marinade, blot with paper napkins. Strain the rest of the mixture from the bowl. Set aside both the grounds and the liquid in separate bowls.

Fry the duck pieces in the selected fat over high heat until golden brown. Then, in the fat remaining from the bird, fry the vegetable grounds from the marinade. Add tomato sauce, dessert wine to it. Boil the mixture for a quarter of an hour with frequent stirring. Salt to taste.

Pour in the remaining strained marinade. Return the pieces of duck. Close the pan with a lid. Simmer its contents over low heat for 70 - 80 minutes. In the process, turn the meat slices over a couple of times.

Put the finished duck on a large dish. Puree the remaining sauce in the skillet. Pour them over a hot bird.

Duck fillet in a slow cooker

Ingredients:

• 730 g poultry fillet;
• 1 tsp ground ginger;
• 3 art. l. liquid honey;
• 1.5 st. l. sweet mustard;
• 40 ml brandy without flavors;
• 2 tbsp. l. sunflower oil;
• salt;
• pepper mixture.

First of all, prepare the marinade for the meat. To do this, mix ground ginger with cognac and mustard. Add honey, sunflower oil.

Rinse the bird fillet well under running water and dry. With a sharp thin knife, make cuts along the surface of the skin. The main thing is not to damage the meat much in the process. Rub with salt and pepper mixture. Top with marinade, rubbing it well into the meat with your hands. Leave the duck in this form in the cool to marinate for 3 - 4 hours.

Lubricate the bowl of the "smart pan" with any fat. Put the marinated breasts in it skin side down. Activate the baking mode. Cook the bird in it for 50 - 55 minutes. Turn the pieces of duck over after about half an hour. Cut the prepared meat into portions and add a vegetable salad.

Duck with apples and oranges "Christmas"

Ingredients:

• 1 large duck carcass;
• 3 sweet and sour apples;
• 2 large ripe oranges;
• 1 st. l. natural bee honey;
• coarse salt;
• any spices for poultry.

Rinse the carcass. Cut down the blocks. Remove most of the internal fat. Dry the meat with paper towels. Rub salt and selected spices into its surface. Treat the carcass in this way, not only outside, but also inside.

Wash all the fruits stated in the recipe with a brush. It is best to take homemade apples. Cut all the fruits into medium slices along with the peel. Stuff the belly of the bird tightly with apples and oranges. Sew or secure with toothpicks the remaining open part.

Place the duck in a roasting sleeve. Place fruit pieces that do not fit inside around it. Tie the ends of the sleeves securely.

Send the workpiece to a hot oven. Bake the bird for 90 minutes at medium temperature. 7 - 10 minutes before readiness, cut the bag, coat the surface of the carcass with released fat and liquid honey. Remove the finished ruddy dish from the oven and cut into portions.

Duck legs with potatoes

Ingredients:

• 2 pcs. duck legs;
• 6 medium potatoes;
• 1 onion;
• 3 - 4 garlic cloves;
• 1 pinch of ground chili pepper;
• 4 - 5 sprigs of fresh thyme;
• 2 pinches of Provence herbs;
• salt;
• 5 st. l. refined oil.

Place the duck legs in a deep bowl. Grate them with a mixture of salt, spices, crushed thyme leaves with your fingers. Leave under these conditions for approximately 1.5 hours. In the process, turn the slices of meat over a couple of times.

Peel potatoes and onions, rinse. Cut both vegetables into large pieces. Salt, sprinkle with a small amount of Provence herbs, drizzle with oil, mix.

On the prepared baking sheet with high sides, put all the vegetables first. Place the pickled duck legs and garlic cloves on top.

Cover the container with foil, placing it with a shiny side to the products. Send the chicken legs with potatoes to the oven. Bake at 200 - 210 degrees for 80 - 90 minutes. 20 minutes before cooking, remove the shiny coating from the baking sheet. This will allow you to cook a dish with a beautiful golden brown.

Homemade duck stew

Ingredients:

• 870 g fillet of duck thighs;
• 1 tsp mixtures of peppers in peas;
• 2 bay leaves;
• 2 pinches of ground nutmeg;
• 1 - 1.5 st. l. salt;
• 170 ml filtered water.

Coarsely chop the meat along with the remnants of the skin. Put it in the multicooker bowl. Add all the spices and salt at once. Mix food.

Pour in a small amount of water, which will not allow the bird to fry. Activate the languishing program for 3 hours. Arrange the finished stew in sterilized small jars. Close with polyethylene lids. Remove to a cool place.

If you plan to store the workpiece for more than 2 weeks, then the plastic covers must be replaced with metal ones. And use the seaming key. This simple, delicious recipe will help you save a lot on store-bought stew.

Usually the duck is prepared for the festive table, especially for the New Year and Christmas. Most people prefer to cook stuffed duck, choosing the filling to their taste. However, the duck can not only be baked, but also fried, stewed, boiled, steamed. There are many great recipes for dishes with duck breasts or legs ...

But first, we will tell you how to choose a good duck:

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

The best ducks for cooking are two-month-old ducks. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell.

The duck should be plump and have smooth, shiny but not sticky skin. The meat in the cut should be a rich red color.

10 duck cooking secrets

Cooking duck is a little more difficult than, for example, chicken, so we have put together helpful tips on how to properly cook duck so that it turns out tender and tasty.

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

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

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

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

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

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

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

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

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

10. If you have already bought a scorched duck, then you do not need to singe it. If not, it is recommended to singe the bird, especially if there are “hemp”.

The best duck recipes

Duck stuffed with fruit

Ingredients:

Young duck - 2-2.5 kg,

Apples - 300 g,

Pears - 300 g,

Plums - 300 g,

Sugar sand - 3 tbsp. spoons,

Butter - 3 tbsp. spoons,

Cardamom - a few grains

Carnation - 2-3 buds,

Juniper dry (berries) - 1 handful,

Dry basil - 1 tbsp. spoon,

A mixture of peppers.

Cooking:

Singe the duck if necessary (burn it over an open fire, for example, on a gas burner), then rub with salt and a mixture of peppers inside and out.

Remove pits from apples, pears and plums. Cut fruit into medium sized cubes. Add granulated sugar, crushed cardamom, juniper, cloves, basil to the fruit and mix - this will be the filling.

Fill the inside of the duck with the prepared stuffing, sew up the hole with thread or fasten with toothpicks. Lay the duck on a baking sheet. Melt the butter and pour over the duck. Put the bird in the oven, preheated to 180 degrees, for 1.5-2 hours. Do not forget to constantly water the duck with rendered fat.

Duck stuffed with sauerkraut in a roasting sleeve

Ingredients:

Young duck - 2-2.5 kg,

Sauerkraut - 600 g,

Onion - 2-3 pcs.,

Duck offal - 500 g,

Crushed white bread crackers - 1 cup,

Cooking:

Rinse the duck, pat dry and remove the remaining feathers with tweezers if necessary. Then trim some fat off the duck.

Cut the onion into medium cubes and sweat in melted duck fat until soft. Add sauerkraut and stew it with onions for about 20 minutes. Salt, pepper and separately sweat the duck offal cut into pieces.

Combine ready-made offal, crackers and cabbage with onions, mix and stuff the duck with the resulting filling. Fasten the incision with toothpicks or sew with thread. Place the stuffed duck in the roasting sleeve and cook in the oven at 160-180 degrees for 2.5-3 hours.

Duck breasts with orange sauce

Ingredients:

Duck breasts - 2 pcs.,

Oranges - 2-3 pcs.,

Honey - 2 tbsp. spoons,

Cinnamon - 2 pinches,

Balsamic vinegar - 1 teaspoon,

Butter - 20 g,

A mixture of peppers.

Cooking:

Rinse the breasts, dry them, put them skin side up on the table. Make diagonal cuts on the breasts, first in one direction, then in the other. Salt and pepper the breasts.

Place the breasts in a well-heated skillet, skin side down, and cook over medium heat for 8-10 minutes, then turn the breasts over and cook for another 3-5 minutes. Transfer the finished breasts to a sheet of foil and wrap. Then you need to give them a little "rest".

At this time, squeeze the juice from the oranges, pour the fat out of the pan and put it on high heat again. Pour orange juice, honey, balsamic vinegar, cinnamon, a little salt and pepper into the pan. Heat everything over high heat until the volume is reduced by half. Add butter, stir and remove sauce from heat.

Cut the duck breast obliquely into slices 3-5 cm thick, put on a dish and pour over the sauce.

Duck ragout

Ingredients:

Young duck - 2 kg,

Carrots - 2 pcs.,

Parsley root - 1 pc.,

Onion - 2 pcs.,

Potatoes - 600 g,

Tomatoes in own juice without skin (chopped) - 400 g,

Wheat flour - 1 tbsp. spoon,

Dill and parsley greens - 1 bunch,

Bay leaf - 2 pcs.,

Cooking:

Singe the duck, if necessary, then rinse, cut into small pieces, salt and pepper. Roll the pieces of duck in flour, fry in a dry frying pan on both sides for about 5 minutes. Transfer the pieces of duck to a saucepan or roaster. Add a small amount of juice from tomatoes and simmer for 25-30 minutes.

Peel potatoes, carrots, parsley root, onions. Finely chop everything except potatoes. Potatoes need to be cut into slices and salted.

Shredded carrots, parsley root, onions lightly fry in the same pan where the duck was fried. Add the roasted vegetables, potatoes, bay leaf and tomatoes to the duck and simmer covered until tender. Serve with chopped greens.

Sauce with duck for pasta

Ingredients:

Duck breast - 2 pcs.,

Onion - 2 pcs.,

Garlic - 4 cloves,

Celery stalks - 4 pcs.,

Tomatoes without skin in their own juice (chopped) - 400 g,

Greens to taste - 1 bunch,

frying oil,

Ready pasta.

Cooking:

Cut the young duck breast without fat into medium-sized cubes. Fry in a hot skillet with oil over medium heat for 10 minutes, stirring occasionally. Then you need to put the duck breast in a saucepan, salt, pepper and mix, cover and leave for 20-30 minutes.

Peel and chop the onion, peel and chop the garlic. Chop celery and herbs. In the pan where the duck was fried, put the chopped onion, garlic and celery stalks. Cook them in a skillet until soft. Then put tomatoes, duck breast into the pan, add greens, mix, bring to a boil. Reduce the heat and cook for another 5 minutes. At this point, you can add salt and pepper to the sauce.

Put the hot pasta into the prepared sauce and mix.

Delicious and simple recipes for duck (roasted, stewed or baked) are found in all culinary traditions of the world. Each country has its own characteristics and rules for cooking a whole duck, but the Chinese are especially successful in this: the famous Peking duck, grated with honey and served with juicy onions, green sauce and tangerine cakes, is considered the best way to cook duck for Christmas and New year.

Choosing a good duck

It is not easy to find a suitable duck for a festive table, because a quality bird, well-fed, dry, soft, smooth, not slippery and odorless, is not often found. At the same time, she should have a firm breast, shiny skin, delicate webbed paws and rich red meat in the context. Consider yourself lucky if you managed to find a two-month-old duck weighing 2–2.5 kg.

Interestingly, the store duck has more tender meat and tastes like chicken, while the country duck is considered more fatty.

The basics of proper cooking duck dishes in the oven

A whole carcass, cooked in slices or stuffed, but the most delicious is the stuffed duck, the various variations of which allow you to get a new dish every time. The most popular fillings for stuffed duck are sweet and sour apples, sauerkraut, soaked lingonberries, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta, legumes, fruits, dried fruits and nuts.

Before cooking the duck at home, it is necessary to wash it well, dry it, pickle it or rub it with salt, spices, garlic inside and out, and then fill it with filling by two-thirds. Then it is necessary to sew the edges with a thread, coat the duck with vegetable oil and send it to the oven in a roaster or on a baking sheet with high sides.

The most important thing in cooking a baked duck is to achieve softness, juiciness and rich taste. To do this, you need to calculate the exact cooking time of the duck in the oven, taking 45 minutes for each kilogram of duck meat from the moment the oven is fully heated, not forgetting to include 25 minutes for browning the carcass.

It takes up to 90 minutes to cook duck in pieces in the oven, depending on the size of the pieces and the initial tenderness of the meat. The finished bird is served with various side dishes, spicy sauces, herbs, sour snacks and dry red wine.

Duck and game: cooking recipes and their differences

Cooking duck in Peking style differs from traditional recipes in that the carcass is doused with boiling water, then rubbed with garlic and spices, put on a jar and placed in the refrigerator for 12 hours in a deep plate, as juice will stand out from the bird. Cooking Peking duck is usually not very difficult, because it is baked in foil for an hour, after which it is coated with a mixture of ginger, sesame oil, soy sauce and pepper, and again sent to the oven for half an hour. The oven temperature for duck should be set to 200°C in the first stage and 250°C in the second stage. After being ready, the duck is smeared with honey sauce and served on the table.

Cooking stewed duck, cut into pieces, involves pre-frying the meat with onions and vegetables. During the frying process, juice is released from the bird, in which the duck is stewed for an hour with the periodic addition of water or wine. If desired, you can supplement the dish with vegetables, mushrooms and dried fruits.

Cooking a duck in a pan begins with pickling - the carcass is rubbed with salt, pepper and coated with mayonnaise, and after half an hour the bird, cut into portions, is fried on both sides in a hot pan, and then poured with water and stewed until cooked with spices and vegetables. A whole duck is fried in the same way.

Cooking duck in a sleeve or foil follows the usual scenario with one difference - the duck is placed in a sleeve or wrapped in foil, and then sent to the oven. The meat can be overlaid with potatoes and other vegetables, and the carcass can be greased with a mixture of honey, butter and garlic. In foil, usually for an hour, and in a sleeve - 90-100 minutes with a baking temperature of 180 ° C.

Methods for cooking wild duck are slightly different from traditional recipes for cooking poultry. The fact is that game meat is harsh, so it takes more time to bake or stew. It is best to cook the wild duck in pieces so that it is well baked, however, the game has one peculiarity - its meat looks uncooked, although in fact the duck may be ready. The piquant taste of game can be emphasized with roots and herbs, and the specific smell of fish, characteristic of a wild duck, can be eliminated by marinating it in spices.

A few more duck cooking secrets

• Before baking the duck, do not forget to cut off the butt to rid the dish of an unpleasant smell.
• To get juicy meat, it is better to use juicy fruits and berries as a filling - apples, oranges, prunes, cranberries and lingonberries.
• If you are cooking the duck in foil or a sleeve, be sure to remove them 20 minutes before cooking so that the bird is browned.
• Take the duck out of the oven periodically and baste it with the fat that melts during the baking process.
• Cooking duck in a slow cooker is considered easier and faster, besides, this method of baking, stewing or frying allows you to maximize all the beneficial properties of meat, and at the same time it remains amazingly soft, tender and juicy.
• So that the duck breast does not turn out to be overdried, it should be fried very quickly on both sides at maximum heat.
• Experienced housewives boil the duck for 20 minutes, and then cook it according to the recipe - thanks to this trick, the duck will never be raw.
• Cooking duck in a roaster and a cauldron made of ceramics, tempered glass and cast iron makes the bird tender, tasty and fragrant.

Properly cooked duck meat is usually pink and without blood, with a delicate taste and pleasant aroma. Dieters are afraid to include duck in their diet - and completely in vain. Adherents of a healthy diet can also enjoy this dish if they buy less fatty poultry, stuff the carcass with dietary fillings and remove the skin before eating. Duck is an excellent dish not only for the holidays, but also for every day, and it is combined with all products, so you will not have problems with side dishes. On our site you will find interesting duck recipes with photos. Enjoy delicious dishes and indulge in gastronomic pleasures!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Roasted duck with apples or oranges served with a delicious side dish is the perfect option for a festive dinner with the family. There are many subtleties regarding how to bake a duck in the oven and what is the best way to serve it.

How to cook duck in the oven

Experienced chefs know how to deliciously cook a bird in the oven so that it turns out juicy, tasty, with fried skin. By following tried and tested recipes, you'll end up with a sumptuous dish that looks like a cookbook photo.

How much to cook

Roasting time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, the baking technology (whole or in pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. A whole duck is cooked from two hours (1.5-2 kg) to three hours (2-3 kg). The bird is cooked either in foil or in a special sleeve, which helps the meat to quickly bake from the inside.

Duck in the oven - recipe with photo

Since roasted duck (wild or domestic) is a traditional element of the festive table, a great variety of cooking methods were invented. First of all, the carcass must be thoroughly cleaned of feathers, washed and dried. For a richer flavor and softness, the meat can be marinated in wine, lemon juice or vinegar with spices / spices.

with apples

This recipe is recognized as a classic - apples perfectly emphasize the taste of duck meat.Fruits should be taken hard varieties, late, green, sour in taste. Poultry is best used chilled rather than frozen.

Ingredients:

• duck carcass - 1 pc. for 2 kg;
• apples - 500 g;
• spices (cinnamon, ginger, pepper) - to taste;
• lemon / lime - 0.5 pcs.;
• oil (olive) - 3 tbsp. l.

Cooking method:

Whole

There are many recipes on how to cook a baked bird in its entirety deliciously. This is a standard method that requires almost no additional ingredients. The recipe is very simple, but the result is a delicious holiday treat.

Ingredients:

• whole carcass - 1 pc.;
• onions - 2 heads;
• lime juice - 30 g;
• mayonnaise - 100 g;
• black / red pepper (ground), salt, paprika - a pinch each;
• pure water - 200 g;
• garlic - 1 head.

Cooking method:

1. Wash the bird, dry with paper towels.
2. Mix all the spices with mayonnaise, rub the bird with a mass.
3. Peel the onion from the husk, chop finely.
4. Chop the garlic.
5. Fill the inside with the garlic-onion mixture sprinkled with lime juice.
6. Close the hole with toothpicks.
7. Wrap the legs and wings with foil to prevent burning.
8. Place the carcass in the roaster.
9. Bake for 1.5-2 hours (190 degrees).

Up your sleeve

The baking sleeve is a very convenient device. The stewing of the bird will take place in its own juice, and the baking sheet will remain clean. And to get a golden crust, shortly before the end of cooking, the sleeve must be carefully cut.

Ingredients:

• indo - 2 kg;
• apples - 2 pcs.;
• thyme - a couple of branches;
• black pepper (ground), salt - to taste;
• sour cream / mayonnaise - 3 tbsp. l.;
• garlic - 3 cloves.

Cooking method:

1. Wash the turkey, dry it, rub with pepper and salt, let it brew for about an hour and a half.
2. Mix mayonnaise with sour cream.
3. Scroll the garlic through a meat grinder (or use a blender).
4. Thoroughly mix the sour cream-mayonnaise sauce with garlic.
5. Wash apples, cut into slices.
6. Rub the inside and outside of the indo with the prepared sauce.
7. Stuff the bird with apples, sew up the hole.
8. Put the duck in the sleeve, tie it, pierce it several times with a toothpick from different sides.
9. Bake in the oven for two hours at 200 degrees.

with potatoes

You can stuff a bird for a festive dish with anything, experienced chefs assure. One of the frequently used ingredients is potatoes, which go well with meat. This dish can be served with sauerkraut, pickles, any vegetable salad.

Ingredients:

• gutted duck - 1 pc. (1.5 kg);
• potatoes - 1 kg .;
• apple - 1 pc.;
• mayonnaise - 150 g;
• garlic - 4 cloves;
• salt, pepper - to taste.

Cooking method:

1. Rinse game from all sides, dry with paper towels.
2. Mince the garlic as finely as possible.
3. In a bowl, mix mayonnaise, garlic, salt, pepper until smooth.
4. Start marinating - place the bird on a baking sheet / ducklings, rub the sauce on all sides.
5. Leave for half an hour to soak.
6. Peel potatoes, cut into medium pieces.
7. Do the same with the apple.
8. Stuff the carcass with a part of apples and potatoes, put a part around it, cover the bird with foil.
9. Preheat the oven to 190 degrees, cook for an hour.
10. Remove the dish, remove the foil, send to bake for another half hour at least.

with buckwheat

Many chefs use cereals when cooking poultry, and buckwheat porridge is no exception.Duck stuffed with buckwheat in the oven is very easy to prepare. Groats must be boiled in advance in salted water (1 cup of buckwheat for 2.5 cups).

Ingredients:

• duck carcass - 1 pc.;
• buckwheat - 1 cup;
• lemon - 0.5 pcs.;
• dry white wine - 50 g;
• duck giblets - 1 set;
• olive oil - 1.5 tbsp. l.;
• ground black pepper, salt - 1 tsp each.

Cooking method:

1. Gut the bird, finely chop the offal, fry in olive oil until a crust forms.
2. Boil buckwheat, and then pour the porridge into the pan to the offal, salt and pepper.
3. Rub the carcass of the bird with spices, stuff with a mixture of porridge with offal, sew up the hole.
4. Pour lemon juice on top, place on foil, and then on a baking sheet, pour wine over.
5. Place in a well-heated oven (up to 190 degrees) for an hour and a half.
6. Every 15 minutes, pour over the dish with the juice that forms during baking.

Duck fillet in the oven

For those who do not want to cut the carcass after cooking, you can cook a dish from pieces of duck breast. Duck fillet in the oven can be combined with any side dish, and you can bake it with ginger and honey - tasty and concise.

Ingredients:

• duck fillet - 250 g;
• garlic - 3 cloves;
• orange - 1 pc.;
• honey - 2 tbsp. l.;
• ginger - 30 g;
• soy sauce - 2 tbsp. l.;
• pepper, salt - to taste;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. Cut the fillet into small medallion cakes (about 0.5 cm each).
2. Pound the meat with a kitchen mallet.
3. Rub the fillet with salt, pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
4. Place chopped garlic and ginger in the pan. Roast lightly.
5. Place all the ingredients in a baking dish, pour over honey and orange juice squeezed from an orange, soy sauce.
6. Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

A popular poultry recipe that comes from French cuisine is duck baked with oranges. The meat will turn out very tender and soft, and a crispy, golden crust will appear on top. You can optionally add apples or any side dish.

Ingredients:

• carcass - 1 pc.;
• oranges - 4 pcs.;
• mayonnaise - 100 g;
• salt, pepper - to taste.

Cooking method:

1. Prepare dressing - mix mayonnaise with pepper and salt.
2. Rub the mass of the carcass thoroughly.
3. Wash oranges, peel, divide into slices.
4. Stuff the chicken with oranges through the hole in the belly.
5. Sew up the opening with kitchen string or secure with toothpicks.
6. Preheat the oven to 180 degrees, put the duck on a baking sheet, bake for about an hour.
7. Periodically pour the dish with the juice secreted by the bird during the baking process.

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in Beijing

One of the most famous recipes is Peking Duck. For cooking, it will be necessary to prepare poultry fillet, honey and a special dressing. The sauce is called Hoisin, and it's easy to make it at home: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, Chinese seasonings from five spices.

Ingredients:

• duck (carcass) - 2.5 kg;
• honey - 4 tbsp. l.;
• salt - to taste;
• hoisin - 100 g;
• sesame oil - 1 tbsp. l.;
• soy sauce (dark) - 3 tbsp. l.

Cooking method:

1. Rub the carcass with salt, let it soak for several hours.
2. Dip the bird in boiling water, dry, spread with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
3. Preheat the oven to 250 degrees, pour some water into a baking sheet, place a wire rack over it.
4. Lay the bird on the grill, brushing it with oil.
5. Fry for half an hour, and then reduce the degrees to 150 and bake for another hour.
6. Then turn the bird over and cook for half an hour.
7. After that, cut the meat into small pieces, serve with Hoisin sauce and pita bread.

stuffed with rice

An excellent product that you can stuff a bird with is ordinary long-grain rice, which will serve as a side dish.Duck with rice in the oven is very easy to prepare, and you will need a minimum of ingredients.

Ingredients:

• long grain rice - 400 g;
• duck carcass - 1 pc.;
• carrot - 1 pc.;
• onion 1 pc.;
• vegetable oil - 2 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Boil rice.
2. Grate carrots on a medium grater.
3. Finely chop the onion.
4. Fry vegetables in a pan, add rice, salt, pepper, simmer for 10 minutes.
5. Start the duck, send to bake in the oven (200 degrees) for an hour.
6. Periodically water with secreted juice.

With prunes

A variant of the dish for the festive table is a duck in the oven with apples and prunes. These ingredients will give the meat juiciness and softness. The best way is to use a roasting sleeve so the meat cooks in its own juices.

Ingredients:

• prunes - 300 g;
• duck carcass - 1 pc.;
• mayonnaise - 100 g;
• apples - 2 pcs.;
• garlic - 2 cloves;
• spices, salt - to taste.

Cooking method:

1. Pour prunes with boiling water for 10 minutes.
2. Wash duck, pat dry with paper towels.
3. Finely chop the garlic.
4. Peel apples, cut into slices.
5. Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, salt.
6. Stuff the duck, place it in the roasting sleeve.
7. Cook in the oven for 1.5 hours at 180 degrees.
8. Then turn over and fry for an hour.
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Duck in the oven - cooking at home, step by step recipes with photos. How to bake a bird