Agree that duck baked with apples is not an everyday dish on our table. A baked bird is a decoration for the holiday table. Duck with apples, baked in the oven, is very popular for New Year and Christmas.

A properly cooked duck will make us lick our fingers, because the meat is extremely tender and very juicy. And what a golden crust you get after baking! Today we will look at several options for preparing this incredibly tasty dish.

Duck meat has a specific smell that not everyone likes. You can get rid of the unpalatable smell by preparing a fragrant marinade and letting the carcass soak in it for three hours.

Having taken such a fragrant bath, our beauty is ready to wrap herself in foil and dive into the oven, but... let's carefully read a few more tips so that our efforts are not in vain.

How to cook duck so that it is soft and juicy - simple tips

1. When purchasing, choose a carcass weighing 2 - 2.5 kg. This is the weight that young ducks have, and this is a guarantee that the meat when baked will be soft, juicy and not very fatty.
2. Before you start working with the carcass, inspect it carefully. If you see the remains of feathers, the so-called “stumps,” scorch them over a gas burner. Or remove with tweezers if there are only a few of them. It is better to shorten a neck that is too long. The largest layer of fat usually accumulates in the abdominal area. Do you think the layer is too thick? Cut as much as you see fit. And be sure to remove the rump, this is where the aromatic glands with an unpleasant odor are located.
3. It is best to buy chilled duck and cook it immediately. But this is not always possible. More often we buy already frozen poultry. There is nothing terrible about this, you just need to defrost it correctly: on the bottom shelf of the refrigerator or at room temperature. Forget about the microwave, defrost it quickly, but when cooked, the meat will be dry and tasteless.
4. You can bake in a sleeve, foil, in an open pan or on a wire rack. Be sure to place a tray under the grate to allow the juice to drain there. To ensure that when roasting in an open form the meat is tender and the crust is crispy and thin, from time to time the duck should be poured on top with the resulting fat. And the foil or sleeve should be cut 20 minutes before readiness so that the top is nicely browned.
5. If you are still very worried that your dish may turn out to be damp inside, then boil water, salt it and boil the duck in it for about twenty minutes. Or simply pour salted boiling water over the carcass for half an hour. And then marinate and bake for good health.
6. One meticulous housewife even came up with a formula for how to calculate baking time. 1 hour 45 minutes + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145 minutes). Let's say thank you to this hostess.

Duck with apples and honey - step-by-step recipe

Most often, the duck is stuffed with apples. Poultry always goes well with fruit, and apples are perfect. And we will also add quince. This will only improve the taste of our dish.

Ingredients:

• duck – 2-2.5 kg
• salt - 1 tbsp. heaped spoon
• dry poultry mix
• mustard - 1 tbsp. l.
• honey - 1 tbsp. l.
• apples - 1-2 pcs
• quince - 1-2 pcs.
• garlic - 1 head

Dry the prepared carcass with paper towels and rub well inside and out with salt and spices. Then we fill it with garlic: make a small cut and insert a clove of garlic.

Peel the quince and apples from seeds and cut into slices.

The filling should now be inside the duck. Place the quinces and apples tightly.

Carefully tie the wings and legs with kitchen thread so that the duck does not lose its shape. We leave our beauty to marinate in this form for 2-3 hours.

During this time, all the ingredients will have time to become friends with each other, the duck will be saturated with the smell of garlic, spices and fruits, and we will now place it in the baking sleeve. And then put it in the oven for 1.5 hours, setting the temperature to 180 degrees.

While the duck is basking in the oven, we will prepare the sauce. Take 1 tablespoon each of honey and mustard and mix them well.

After 1.5 hours, remove the duck from the oven. Carefully, so as not to get burned, cut the sleeve and coat our bird with sauce with a brush. Place in the oven again for 10-15 minutes. During this time, the duck will have time to brown and a very appetizing and tasty crust will appear on it. All that remains is to invite everyone to the table.

Duck in a sleeve with apples and potatoes

Well, where are we without potatoes? Soaked in duck fat and baked until golden brown, the potatoes will be a good addition to the main dish.

Ingredients:

• duck - 2 - 2.5 kg
• pepper
• soy sauce - 2 tbsp. l.
• apples
• small potatoes
• sunflower oil

1.Rub the carcass well with salt and pepper

2. Pour soy sauce and distribute it over the entire surface. You can add a little inside. Leave for 2-3 hours so that the duck is well marinated.

3. At this time we peel and cut apples and pickle potatoes. I'll tell you about potatoes later, but now it's time to stuff the duck with apples.

But first, grease the top of the carcass with a small amount of vegetable oil. This will additionally soften the duck meat.

4. The duck, stuffed with apples, is ready to nestle in the oven. But in order for her to feel really good there, we will pack her in a sleeve and send her there for 1.5 hours at a temperature of 200 degrees.

5. Now is the time to remember about potatoes. It is advisable to take medium-sized potatoes or cut large ones into several pieces so that they are guaranteed to bake. Salt the potatoes, add the seasonings you like, and a little mayonnaise. Mix all this well and leave to marinate.

6. After 1.5 hours, take the duck out of the oven, cut the sleeve, place potatoes around the carcass and put it back in the oven for 30 minutes.

And this is the beauty we get on the table. How delicious it is!

Delicious recipe for duck with apples and prunes

Prunes are quite a popular ingredient in cooking. It is also used very often with poultry, giving it a special aroma and taste. And if you add prunes to apples and stuff the duck with this yummy dish, then you can safely invite guests.

Ingredients:

• duck - 2-3 kg.
• pepper
• apples
• prunes
• garlic
• Prepare the duck: wash it, trim off excess skin at the neck. You can also trim off the very tips of the wings; there is practically no meat there; they begin to fry very quickly and become black by the end of cooking.

Before rubbing the carcass with salt and pepper, scald it with boiling water so that the pores on the skin tighten, and then the duck will not be dry after baking.

2. Rub the outside and inside with salt and pepper.

3. Now our task is to stuff the inside of the duck with apples and prunes. But first we put 3 cloves of garlic inside. Then come the chopped and seeded apples. Add a handful of well-washed pitted prunes to the apples and, if there is space left, fill it again with apples.

4. To ensure that all the goodies remain inside the carcass during frying, we sew up the hole or chip it with toothpicks.

5. Cover the duck on a baking sheet with foil and place it in the oven for 2 hours, setting the temperature to 200 degrees.

6. If desired, after an hour you can take out a baking sheet, remove the foil, place peeled and salted potatoes around the duck and let it cook for another hour.

7. The finished duck has a beautiful crispy crust and a divinely delicious smell. And what it tastes like, one can only guess and envy those who will eat it.

Bake juicy duck with apples in foil

It is better to bake any large meat or fish dish in foil or a sleeve. Then it is better baked from the inside, it turns out juicier and tasty. If you don’t know what is better to choose - foil or a baking sleeve, visit my article on this topic. And we will cook this duck in foil. For the marinade we will use pomegranate and apple juices. But even if you only have one of them, feel free to use only that one.

Ingredients:

• duck - 2 - 2.5 kg
• apples - 1 kg
• pomegranate juice - 1/3 cup
• apple juice - 1/3 cup
• soy sauce - 2 tbsp. l.
• dried garlic
• black pepper
• syringe with thick needle
• toothpicks

1.Rub the prepared duck with salt, pepper and garlic. Then prepare the marinade: mix soy sauce with pomegranate juice. Spray the duck with the resulting mixture on all sides. If you don’t have a syringe, no problem, just rub the marinade all over the carcass. Leave the duck to marinate for 1.5 – 2 hours.

2. At this time, peel and cut the apples.

3. Stuff the duck with apples and pierce with toothpicks

4, Place our bird on foil, wrap it and put it in an oven preheated to 220 degrees.

5. After 30 minutes, remove from the oven and drain the resulting fat. Pour over the remaining marinade, add apple juice, lower the temperature to 180 degrees and fry for 2-3 hours depending on the weight of the duck.

6. About 30 minutes before it’s ready, we finally open the foil to get a crispy crust. Place the beauty on a plate.

Bon appetit!

Menu for the New Year - juicy duck in orange marinade

The delicious marinade makes this dish unforgettable. And if you want to provide delicious food to your guests on New Year’s Eve, then watch this video.

Recipe for the holiday table - duck with oranges

Duck baked with oranges is probably considered one of the most solemn and festive dishes. And what a beauty it is on the table!

Ingredients:

• 1 orange
• 2-3 celery stalks

For the marinade

• juice of 1 lemon
• juice of 1 orange
• 1 tbsp. spoon of salt
• ½ tbsp. spoons of pepper
• ½ tbsp. spoons of herbs de Provence mixture
• 1 teaspoon dried sage
• 1 tbsp olive oil

For the glaze sauce:

• juice of 1 orange
• 2 tbsp. spoons of honey
• 2 tbsp. spoons of sweet dessert wine

1. Prepare the duck as usual: singe it, wash it, dry it with a paper towel. And then we take all the ingredients for the marinade and mix them well.

2. We immerse our bird in the marinade and leave it there for several hours. You can even leave it overnight in the refrigerator. It is advisable to turn the carcass over from time to time so that all parts are well marinated.

3. Cut the orange into quarters. Leave the orange peel.

4. Place the marinated duck in a baking dish. Place orange quarters and celery inside the duck.

You can also add apple and carrot pieces. This will improve the flavor of the meat and prevent it from drying out during cooking.

5. Set the oven temperature to 190 degrees and place the mold there. Cook the duck for 2-3 hours depending on weight. After an hour and a half, every 15 minutes, pour the juice over the duck.

6. Now let's prepare the glaze sauce. Mix the ingredients well. Then simmer the sauce in a small saucepan over high heat until the volume is reduced by half. The consistency of the sauce should be similar to syrup.

7. Remove the finished duck from the oven and let it stand for 10-15 minutes. We throw away the celery, but you can eat the oranges from the duck. Place the slightly cooled duck on a beautiful dish, pour glaze over it and decorate with oranges. I want to admire this beauty, but I want to eat even more. Which is what we suggest you do. Eat for your health!

I think you have decided on the choice of the main dish for the holiday table. All that remains is to choose the recipe you like most and buy the duck.

I wish you a happy New Year, Christmas and many new interesting and delicious new products on your table.

Baked duck is distinguished by its exquisite taste, so it is perfect for preparing a dish for the New Year. To prepare a real culinary masterpiece, you need to choose a duck with light and uniform skin, as well as choose a recipe (with photo) and prepare a delicious festive dish step by step.

New Year's duck with potatoes

Roasted duck in the oven is perfect. The recipe (with photo) for preparing such a treat does not involve any particular difficulties. The only thing is that it is better to bake the duck in a sleeve or foil, so its meat will be tender and soft in taste.

Ingredients:

• duck (weighing 2.5 kg);
• 500 g potatoes;
• 6-7 cloves of garlic;
• 1 apple;
• 2 tbsp. spoons of hot mustard;
• 1 teaspoon of Provençal herbs;
• 1 tbsp. spoon of granulated garlic;
• half a lemon;
• 2 tbsp. spoons of soy sauce;
• 1 tbsp. spoon of honey;
• salt and pepper to taste.

Preparation:

• First of all, prepare the carcass for baking; to do this, trim off excess fat, neck and, if desired, wings.
• Rinse the duck well, dry it and rub it with the prepared mixture of granulated garlic, salt and pepper.

• Then we coat the carcass with mustard, pour over citrus juice and place the duck in any container, cover and marinate in a cool place for several hours, or better yet, for a day.
• For the filling, cut the potatoes into slices, chop a few cloves of garlic, salt and pepper the ingredients, sprinkle with herbs, pour in a spoonful of oil and mix.

• We place the filling inside the marinated carcass, secure the hole with threads and place the duck in a baking sleeve.

• Bake the duck for two hours (temperature 180°C).
• After the time has passed, cut the sleeve and pour the mixture of honey and soy onto the duck, raise the heat to 220°C and brown the carcass for 10 minutes.

• We give the finished dish time to rest in the oven, then take it out and serve it with herbs, vegetables and fruits.

Duck with prunes for New Year 2019

Duck for New Year 2019 is tasty, appetizing and festive. Today there are different recipes (with photos) for its preparation, but one of the best options is baked duck with prunes.

Despite the fact that the meat of such a bird is fatty and a little tough, during baking with dried fruits it becomes soft and has a unique taste.

Ingredients:

• duck;
• 2 apples
• lemon;
• a handful of prunes;
• cumin, pepper, salt to taste.

Preparation:

• We prepare the carcass for baking, clean it, remove all the entrails, be sure to cut off excess fat and tail, they are the ones that give off that smell that scares off many housewives from cooking duck.
• Pour the prunes into hot water and leave for 15 minutes.
• Cut the apples into slices, divide the lemon into halves, leave one for juice, and cut the second into slices.

• Squeeze citrus juice into the belly of the carcass, season with salt and pepper and fill the duck with apples, dried plums and lemon, and sew up the belly.

• We also season the surface of the duck with citrus nectar, sprinkle with salt, pepper and cumin.
• Place on a baking sheet and bake for two hours (temperature 200°C). Every 25 minutes, it is better to water the carcass with the released juice so that the duck does not turn out dry, but can maintain its juiciness.

• We take out the finished duck, place it on a dish, decorate and serve.

Duck pieces in the sleeve: recipes

Duck in the sleeve is a good choice of dish on. Thanks to a simple heat-resistant film, the duck simmers in its own juices, which is why its meat tastes so tender, juicy and tasty.

Duck pieces with dried fruits

This version of the dish is sure to please both meat lovers and the most sophisticated gourmets. By using dried fruits, the meat is aromatic and has interesting flavor notes.

Ingredients:

• duck legs (weighing 1.5 kg);
• lemon;
• head of garlic;
• 10 prunes;
• 5-7 olives;
• 4 sprigs of rosemary;
• bulb;
• seasonings to taste.

Preparation:

• In order for the duck legs to come out golden and not boiled, you should first fry them in a regular frying pan with the addition of oil and spices.

• Now put lemon slices and dried plums, olives directly into the frying pan with the meat, lay out the rosemary sprigs, sprinkle with spices, cover and marinate.

• Afterwards, place the contents of the frying pan together with the onions into a cooking sleeve, pour in a little water, fix the edges and send the dish to the oven for 50 minutes (temperature 175°C).

• We take the finished dish out of the bag and serve it to the table.

Duck pieces in the oven with potatoes

In the sleeve, the duck can also be baked in pieces along with potatoes. The dish turns out very tasty and satisfying. Many housewives are worried that the meat of such a bird may turn out tough. To avoid all the worries, you can first boil the duck, and only then bake it with a side dish, the taste of the duck meat will not be affected.

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Ingredients:

• duck;
• 10 potato tubers;
• 2 onions;
• 250 ml mayonnaise;
• spices to taste.

Preparation:

1. Cut the duck carcass prepared for baking into pieces, add salt, pepper, season with spices and generously grease with mayonnaise.
2. Cut the potatoes into cubes, chop the onion into quarters. Mix the vegetables, add salt and pepper.
3. Place potatoes and onions in the sleeve, place duck pieces in mayonnaise on top, leave for 30 minutes.
4. Then we tie the sleeve and put it in the oven for an hour (temperature 170°C). Afterwards, cut the bag and cook the dish for another 15 minutes.

Duck legs “Duchess”

If you don’t have a baking sleeve at home, but have foil, then it can also be used to bake duck meat. For example, you can take a recipe (with photo) for duck with pears and step by step prepare a fragrant and delicious-tasting holiday dish.

Ingredients:

• duck legs;
• 3 pears;
• 3 sprigs of rosemary (1 tbsp dry);
• 1 teaspoon brown sugar;
• pepper and salt to taste.

Preparation:

• Trim the fat from the duck legs, wash them well, dry them, rub them with salt and pepper and leave for 40 minutes.

• Divide the pears in half, remove the core and seeds.

• Place the duck legs in the pan and sprinkle them with fresh or dry rosemary leaves.

• Place the pears on top, cut side down, sprinkle the fruit with cane sugar, cover the pan with the contents with foil and put in the oven for 2 hours (temperature 180°C).

Whole duck in the oven

Today, the most famous chefs offer their best baked duck recipes. One of these options is honey-crusted duck, which will become the most delicious, refined and festive dish for the New Year.

Ingredients :

• duck (weighing 1.2 kg);
• 20 g rhubarb;
• 20 g plums;
• 4 apples;
• bulb;
• 30 g salad mix;
• 30 ml wine vinegar (white);
• 30 ml honey;
• 25 g horseradish;
• 25 g mustard;
• 20 g butter;
• lemon, orange;
• sun-dried tomatoes;
• cardamom;
• bread for toasting;
• salt.

Preparation:

1. Salt the duck carcass, pepper the outside and inside, and set aside for now.
2. Place chopped plum, apple, onion and rhubarb in a bowl. Also add cardamom, orange slices, sun-dried tomatoes and bread cut into squares to the ingredients, mix the ingredients.
3. Stuff the duck with the resulting filling and place it on a foil-lined baking sheet, breast side down, and place in the oven for an hour (temperature 180°C).
4. For the sauce, pour wine vinegar into a frying pan, add mustard, horseradish and butter, heat the ingredients until thickened.
5. After the time has passed, we take out the duck, make cuts on it and pour sauce on it, return the carcass to the oven for another half hour (temperature 200°C).
6. On a large plate we lay out the salad mix, put bread slices on top and lay out the duck, decorate with citruses, plums, apples and serve.

Duck marinades: 5 best recipes

They say that the recipe for duck marinade came from China, because it was in this country that baked duck was served at the imperial table. Today, such a dish is prepared in every family around the world, but many housewives are interested in the recipe for marinade for duck meat, because thanks to it the dish turns out to be exquisite and piquant in taste.

Traditional marinade recipe

This marinade recipe is traditionally used in Asian cuisine. Initially, its main components were sugar and vinegar, which killed the unpleasant odor of the duck and made its meat softer. Afterwards, the cooks began to experiment with the ingredients and add other spices.

Ingredients:

• 2 tbsp. spoons of granulated sugar;
• 1.5 tbsp. table spoon;
• 1 tbsp. spoon of soy sauce;
• 1 tbsp. spoon of tomato paste;
• 3 tbsp. spoons of lemon juice;
• 1 teaspoon corn flour;
• 4 tbsp. spoons of water.

Preparation:

1. Pour citrus juice, soy, vinegar into a saucepan, add granulated sugar and add tomato paste, stir everything thoroughly.
2. We dilute the flour with water and pour the resulting mixture into a saucepan.
3. Put the marinade on the fire, bring to a boil, cool and marinate the duck in it.

Marinade for duck with honey and mustard

Using a honey-based marinade, you can bake duck with a delicious crispy crust.

Ingredients:

• 2 tbsp. spoons of mustard;
• 2 tbsp. spoons of honey;
• glass of water;
• salt and pepper to taste.

Preparation:

1. Mix honey and mustard in a container.
2. First rub the duck carcass with salt and pepper, then coat it with the prepared marinade. To better soak the meat, you can make small punctures under the skin.
3. Place the carcass on a greased baking sheet, add water and bake for an hour.

Duck in orange marinade

The sweet and sour taste of this marinade goes well with duck meat. This recipe for citrus sauce will allow you to prepare a real culinary masterpiece for the New Year.

Ingredients:

• 2 oranges;
• 1 tbsp. spoon of grain mustard;
• 3 tbsp. spoons of honey;
• 2 tbsp. spoons of soy sauce;
• spices to taste.

Preparation:

1. Rub the duck carcass with spices.
2. Squeeze the juice from two oranges into a bowl, add soy, liquid honey and mustard, mix everything thoroughly until smooth.
3. Pour the resulting marinade over the duck, wrap it in a plastic bag and leave overnight.
4. Before putting the duck in the oven, we make punctures in several places.
5. First, bake at high temperatures for 30 minutes, then pour in the remaining marinade, reduce the heat and continue baking the duck until done.

Recipe for marinade for duck with apples

Quite often, duck is baked with fruit; this cooking recipe has its own special marinade.

Ingredients:

• lemon;
• 2-3 cloves of garlic;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon of butter;
• 1 teaspoon of vinegar.

Preparation:

1. We extract the juice from the lemon, mix it with butter, honey and pressed slices of the spicy vegetable.
2. Rub the carcass with spices and coat with marinade.
3. Bake the duck with apples for 1.5 -2 hours. If you want to get a dish with a golden brown crust, pour the remaining marinade at the end of cooking.

Marinade for duck breasts

Many housewives like duck breasts, they cook quickly, they can be served as a main dish with any side dish or used for delicious and original salads.

Ingredients:

• 3 tbsp. spoons of soy sauce;
• 1 tbsp. lodges of honey;
• 1 tbsp. spoons of oregano;
• 1 teaspoon mustard.

Preparation:

1. Rub the breasts with mustard and soy seasoning, marinate the meat for two hours.
2. Then cut the skin, place it on a baking sheet and bake for an hour.
3. You don't need to be a professional cook to cook duck for the holiday table.

It’s enough to study all the recipes in detail, choose the appropriate option, and then the New Year’s Eve will leave behind only pleasant memories.

Duck meat is unique and very tasty, so it is perfect for the New Year's table. In order for the dish to be at its best, you need to choose the right bird, pay attention to its appearance, light and uniform skin. It is worth noting that New Year's duck is often prepared a day before the holiday, since some recipes require pre-marinating the poultry meat, which often takes about 10-12 hours. The New Year will leave behind pleasant memories if you include duck in the holiday menu.

New Year's duck with apples and prunes

It is believed that the best combination for duck is apple. The poultry meat turns out to be sweetish and pleasant to the taste. And if this is so, why not prepare such a dish for the upcoming celebration? If you add prunes to apples, the New Year's duck will turn out amazingly tasty and tender.

Cooking time – 4 hours.

Number of servings – 6.

Ingredients

To prepare New Year's duck with apples and prunes, you need to prepare the following ingredients:

• duck – 2.5 kg;
• sweet and sour apples – 5 pcs.;
• sugar – 2 tbsp. l.;
• prunes – 400 g;
• rosemary – 1 branch;
• ginger – 1.5 tsp;
• lemon – 0.5 fruits;
• thyme – 2 sprigs;
• vegetable oil – 1 tsp;
• salt pepper.

On a note! To prepare New Year's duck according to this recipe, pitted prunes are used.

Recipe

To diversify the holiday menu with another tasty and juicy dish, you need to use the duck recipe for the New Year's table:

1. If the duck is frozen, the first thing you need to do is defrost it. To do this, you just need to take the carcass out of the freezer and wait for it to completely melt. It is not recommended to use a microwave oven or other devices; the meat should be defrosted naturally at room temperature. Then the carcass should be processed: cut out the tail, excess fat and other parts that are best disposed of as waste.

Fat from the skin of the neck is removed as the duck may be too fatty.

It is also advisable to get rid of the first flank of the wing. There is no meat, but this part of the carcass tends to burn when baked.

Grate the ginger.

Separate the rosemary and thyme leaves from the stems. Crush in a mortar, add salt and pepper.

Rub the duck with this mixture not only on the outside, but also on the inside. Leave for half an hour.

Rinse the prunes thoroughly, pour boiling water over them and let sit for 3 minutes. Drain the water. Cut the apples into slices, leaving one whole. Squeeze the juice from the lemon and drizzle over the apples. This will help the fruit maintain its color and not darken. Stir in prunes. Add sugar and mix ingredients again. Fill the duck with this stuffing; it is advisable to sew up the hole with thread.

Cut the apple that remains whole into thin slices. Place them on a baking sheet greased with vegetable oil. Then place the duck carcass on top. Preheat the oven to 190 degrees, place a baking sheet and bake the duck for about 3 hours. Periodically baste the top of the carcass with fat from the baking sheet. Pierce the thickest part of the poultry meat with a skewer or knife. If pink juice runs out, the dish is not ready yet. If it is transparent, you can safely remove the duck from the oven and serve.

The finished duck can be decorated with currant branches, baked apples placed in a circle, or simply cut into portions.

All guests will be absolutely delighted with this dish!

New Year's duck with oranges

Oranges go well with duck meat because the citrus fruits make it softer, more tender and slightly sweet. Thanks to the use of spices, seasonings, honey and soy sauce, New Year's duck turns out aromatic and incredibly tasty. The festive treat will remain in the memory for a long time.

Cooking time – 2 hours 30 minutes.

Number of servings – 8.

Ingredients

To prepare New Year's duck with oranges, the following products are used:

• duck – 2.5 kg;
• honey - 8 tbsp. l.;
• oranges – 6 pcs.;
• soy sauce – 30 ml;
• garlic – 1 head;
• mustard – 1 tbsp. l.;
• mixture “Provencal herbs” - 15 g;
• salt, pepper mixture.

On a note! To prepare a festive duck for the New Year, you need to use liquid honey. If it has already been candied, it is recommended to dilute it with a small amount of warm water, bringing it to the desired consistency.

Recipe

Using the recipe for New Year's duck with oranges, you will be able to prepare a delicious dish for the holiday table:

1. First you need to prepare the sauce. Peel two oranges and squeeze out the juice. Mix it with honey and half the amount of Herbes de Provence used. Put on fire and cook until the mixture becomes thicker. Next, remove it from the heat and mix with soy sauce and mustard. Coat the duck carcass with the resulting mixture.

Then rub the duck with salt and pepper and the remaining half of the Herbes de Provence. Pass the garlic through a press and coat the bird with it on all sides. Place the duck on a baking sheet.

Cut 4 more oranges with peel into slices. Fill the duck with them.

Place the baking sheet in the oven, preheated to 140 degrees and bake the duck until done. Periodically you should baste the carcass with the fat that has drained onto the baking sheet.

On a note! The carcass should be evenly covered with a golden crust. To check the readiness of poultry meat, you need to pierce it with a toothpick. Transparent fat should flow from the puncture site.

The New Year's duck should be served hot at the festive table, transferring it to a beautiful dish. Around the finished dish you can decorate with orange slices and herbs.

Duck with potatoes in the oven for the New Year

You can hardly find a more delicious dish than New Year's duck with potatoes. It goes well with pickled cucumbers, fresh vegetables, sauerkraut and various snacks. An appetizing and aromatic duck for the New Year with potatoes will become the signature dish of the festive table and will not leave anyone indifferent.

Cooking time – 2 hours.

Number of servings – 4.

Ingredients

The New Year's duck recipe used includes the following set of products:

• duck – 1.5 kg;
• potatoes – 1 kg;
• apple – 1 pc.;
• garlic – 4 cloves;
• mayonnaise – 150 g;
• salt pepper.

Recipe

If you follow this step-by-step recipe, your New Year's duck will turn out juicy and tasty:

1. Rinse the duck carcass under cold water and dry.

Separately mix crushed garlic cloves, mayonnaise, pepper and salt. Rub the carcass inside and out with this mixture.

Peel the potatoes, wash them and cut them into several pieces. Do the same with an apple. Place potatoes and apples inside the duck. Place the carcass in a baking sleeve. If there are apples and potatoes left, they should also be poured into the duck. Tie the baking sleeve and place on a baking sheet.

Heat the oven to 190 degrees. Place the baking sheet with the duck and bake for about 1 hour. Then cut the sleeve and put the dish in the oven for another half hour so that the bird browns.

If the meat is soft, easily pierced, and no blood flows out of it, the New Year's duck with potatoes is ready. For convenience, the bird can be cut into portioned pieces.

Peking duck for New Year

The Peking duck recipe gained popularity back in 1330, when the emperor’s personal nutritionist described the method of preparing the dish in his work entitled “The Essential Principles of Nutrition.” Of course, the modern recipe differs from the one that was invented several centuries ago, but it is no less in demand. Why not treat yourself during the winter holidays? Moreover, New Year's duck is prepared quite simply.

Cooking time – 2 hours.

Number of servings – 6.

Ingredients

It is worth noting that the New Year's duck recipe is quite affordable. You will need the following ingredients:

• duck – 2.5 kg;
• red wine – 150 ml;
• vegetable oil – 1 tbsp. l.;
• honey - 4 tbsp. l.;
• soy sauce – 5 tbsp. l.;
• ground pepper, ginger, salt, cucumber.

Recipe

To prepare a festive dish, it is suggested to use a step-by-step recipe for New Year's duck with photos:

1. First you need to start preparing the carcass. To do this, you need to wash it and pour boiling water over it.

Ideally, the carcass should be hung and doused with boiling water. However, home conditions rarely allow for such actions, so you can bypass this step.

Dry the carcass using paper napkins, and then rub with salt on all sides, not forgetting the inner surface of the duck.

Place the duck on a glass jar and refrigerate for 12 hours. Since juice will drain from the carcass, it is advisable to place the jar on a dish.

1. Coat the carcass with the prepared sauce. Place back on oven rack. Duck legs can be wrapped in foil. Bake for another 30 minutes, increasing the temperature to 250 degrees.



At this time, you can prepare a sauce consisting of honey and red wine. The carcass is lubricated with it after it is taken out of the oven.

Video: how to cook New Year's duck

To cook a New Year's duck, you don't need to be a professional chef. Just study a few recipes and choose the one that suits you. The videos below will help you decide on your choice.

This duck is served with a sweetish and spicy-tasting hoisin sauce, with which Peking duck is usually cooked. If you're having trouble purchasing hoisin, soy sauce is an alternative.

Asian style duck

6-8 servings, preparation: 1.5 hours + 12 hours

What do you need:

1 duck weighing 2.5-3 kg

100 ml Chinese cooking wine or dry white wine

6 cm fresh ginger root

4 cloves garlic

2 tbsp. l. honey

2 tbsp. l. dark sesame oil

salt, black pepper

long grain rice and hoisin sauce

What to do:

1. Remove excess fat from the duck around the tail and neck (you won't need it). Prick the duck on all sides with a fork. Place it in the sink and pour a full kettle of boiling water over it on all sides - the skin will turn white and tighten. Dry, rub with wine, salt and pepper inside and out. Place the duck in a colander and refrigerate for 12 hours, uncovered, to allow the skin to dry.

2. Peel the ginger and garlic, grate on a fine grater, squeeze out the juice through a strainer. Mix half the juice with honey, pepper generously and set aside. Mix the remaining juice with sesame oil, spread the mixture on all sides of the duck, and wrap in foil.

3. Bake the duck in foil in an oven preheated to 190°C, breast side down, for 50 minutes. Then unwrap the foil and place the duck breast side up on a baking sheet. Bake for 20 minutes.

4. Coat the duck with honey mixture on all sides and bake for another 10 minutes. Let rest for 10 minutes before serving, then cut the duck into thin slices, making sure to keep the skin on each one. Serve with fluffy rice and hoisin sauce.

Duck legs with cranberry sauce

These legs can also be served with mashed potatoes - whatever you like.

Duck legs with cranberry sauce

4 servings, preparation: 1 hour 40 minutes.

What do you need:

4 duck legs

1 sprig rosemary

400 g cranberries

1 medium red apple

1 red sweet onion

2-3 cloves of garlic

100 g sugar

4 tbsp. l. butter

baked potato wedges for serving

What to do:

1. Rub the legs with salt, pepper and a small amount of butter. Place in a Ziploc bag with the rosemary, squeeze out the air, and seal the bag. Heat water (preferably in a slow cooker with precise temperature control) to 85 ° C, lower the bag and cook at this temperature for 1.5 hours.

2. For the sauce, cut the apple into quarters and remove the core. Cut the pulp into small pieces. Peel the onion and cut into thick feathers. Fry onions and apples in butter over high heat for 5 minutes.

3. Add cranberries and sugar, reduce heat to medium-low and cook, stirring, 20 minutes. Remove from heat, season with salt and pepper and cool completely.

4. Remove the legs from the bag (the juice from the bag can be poured into the sauce) and quickly fry in a dry frying pan until beautifully golden brown. Serve the legs hot with cranberry sauce and potatoes.

Duck with apples

A little life hack for this traditional recipe: the duck meat will be even more tender if you boil the duck first. In this case, the baking time can be reduced.

Duck with apples

6 servings, preparation: 1.5 hours + 8-10 hours

What do you need:

1 duck weighing 2.5-3 kg

8 green apples

4-5 cloves of garlic

2 tbsp. l. lemon juice + apple juice

3 tbsp. l. apricot jam

salt, freshly ground black pepper

What to do:

1. Remove excess fat from the duck from around the tail and neck, chop it finely and set aside. Prick the duck on all sides with a fork.

2. Peel the garlic, grate it on a fine grater, squeeze the juice through a strainer and mix with warmed apricot jam and lemon juice, add salt and pepper. Spread this mixture onto the duck on all sides and inside. Let stand for 30 minutes. at room temperature.

3. Preheat the oven to 130°C. Cut the apples into quarters, pour in lemon juice, salt and pepper. Place 6-7 pieces of apples and duck fat into the duck belly and secure the belly with toothpicks.

4. Place the duck on a wire rack in a baking tray, breast side down. Pour a couple cups of water into a baking tray and place in the lower third of the oven. Bake for 45 minutes.

5. Turn the duck over and bake for 15 minutes. Place the duck breast side up on a baking sheet, arrange the apples around it, increase the oven temperature to 190°C, bake until golden brown, another 15-20 minutes. Serve the duck with apples hot.

Salad with duck breast, mango and blackberries

If you don’t have any time at all, you can prepare the duck and sauce shortly before serving, without pre-marinating and steeping - it will also turn out delicious. But if you follow the technology, both the duck and the salad will have a brighter aroma and taste

Salad with duck breast, mango and blackberries

4-6 servings, preparation: 30 min. + 2 hours.

What do you need:

2 duck breast fillets, skin-on

3 medium ripe mangoes

300-400 g blackberries

100 g sprout mixture

100 g mixed spinach leaves and raddicchio

100 g unroasted peanuts

juice and zest of 1 lime

1 tbsp. l. sweet chili sauce

1 tsp. ginger powder

salt, freshly ground black pepper

What to do:

1. Cut the skin on the duck breast crosswise, without cutting through the meat, every 1.5 cm. Mix salt, pepper and ginger powder, rub the duck on all sides, wrap in film, leave for 2 hours at room temperature or up to 24 h in the refrigerator. In the second case, remove from the refrigerator 1 hour before cooking.

2. For the dressing, peel 1 mango, cut the flesh from the pit, place in a blender, add lime juice and chili sauce, add salt and pepper, and blend until smooth. Let it brew for 2-24 hours.

3. Heat a heavy-bottomed frying pan slightly. Place duck breasts, skin on, and cook over medium heat, spooning any excess fat into a cup, 8 minutes. Then turn over, fry for 2 minutes, remove from heat, wrap in foil and leave for 15-20 minutes.

4. Coarsely chop the peanuts, fry in the pan where the duck was fried, pouring over the scooped out duck fat, 2 minutes. Season with salt and place on paper towels. Peel the remaining mangoes and cut into slices.

5. Toss spinach and raddicchio with sprouts and place on plates. Top with mango pieces and blackberries. Cut the duck into thin slices and place on the salad. Drizzle with dressing, sprinkle with lime zest and peanuts and serve.

Baked duck with cabbage

Duck baked with sauerkraut will have a spicy aroma, and its meat will acquire a light, pleasant sourness.

Baked duck with cabbage

6-8 servings, preparation: 1.5 hours

What do you need:

1 whole duck weighing approximately 2.5 kg

1 kg sauerkraut without sugar

300 g pitted prunes

4 large onions

2 tbsp. l. brown sugar

1 tsp. ground allspice

salt, freshly ground pepper mixture

What to do:

1. Remove excess fat from the duck from around the tail and neck, shred it and set aside. Prick the duck with a fork on all sides, rub (including the inside) with a mixture of salt, pepper from the mill and allspice.

2. Peel and thinly slice the onion. Melt the fat you extracted from the duck in a frying pan over low heat. Fry the onion and salt in this fat for 10 minutes.

3. Rinse the cabbage in plenty of cold water, drain the water (reserve a little), place the cabbage in a deep baking dish. Cut the prunes in half, mix the onion and garlic with the cabbage. Sprinkle with sugar.

4. Preheat the oven to 140°C. Place a wire rack in the pan with cabbage, place the duck breast side down on the wire rack, and cover the structure with foil. Place in the lower third of the oven and bake for 45 minutes.

5. Remove the foil, stir the cabbage, turn the duck breast side up, bake for another 30-40 minutes, until the duck is done to the desired degree. Serve very hot.

Cassoulet with duck and sausages

White beans can be replaced with chickpeas in this recipe. And sausages should ideally be made from duck or chicken meat, but you can also use pork.

Cassoulet with duck and sausages

8-10 servings, cooking time 1.5 hours + 8-10 hours

What do you need:

1 duck weighing 2.5-3 kg

200 g smoked brisket

400 g sausages for frying

1 liter chicken or vegetable broth or water

500 g large white beans

5-7 celery stalks

1 large carrot

1 large onion

400 g chopped tomatoes in their own juice

4-5 sprigs of thyme

2 tbsp. l. sweet paprika

salt, freshly ground black pepper

What to do:

1. Cut the duck into small portions. Rub with salt, pepper and a little paprika. Cover with film and refrigerate for 8-10 hours.

2. Soak the beans in cold water for 8-10 hours, then rinse, add fresh cold water, bring to a boil, add salt, and cook for 40 minutes. Drain the water and place the beans in a baking dish.

3. Preheat the oven to 160°C. Peel the onion, carrots and celery and cut into small cubes. Cut the brisket into large cubes. Fry the breast and duck pieces over high heat in a large frying pan until golden brown. Place the duck and breast over the beans.

4. Place duck fat and vegetables in the pan where the meat was fried and fry over high heat for 5 minutes. Add paprika, tomatoes with liquid, salt and pepper, bring to a boil and transfer to beans. Stir gently.

5. Pour in broth/water, add thyme sprigs. Cover with a lid or foil and place the roasting pan in the oven for 30 minutes. Add the sausages (prick them on all sides with the tip of a knife) and bake until done, about 15 minutes. Serve hot.

Greetings to all readers and subscribers of my blog. Today I prepared in advance a selection of recipes for delicious dishes that I want to see on the New Year's table. The queen of my table will be a bird. Duck for the New Year is an undisputed favorite in our family. Although the exquisite taste of the dish is perfect for Christmas and birthdays - for any celebration. The recipes are quite simple to follow, but also contain some “tricks”.

First you need to choose the right carcass. The optimal weight of a bird is about 2 kg; the younger it is, the less it weighs and the more tender the meat will be. You can determine the age of a carcass by the density of the bones: young birds have “soft” bones. Before starting work, the bird must be thoroughly washed, the tail and remaining feathers must be mercilessly removed.

How long will it take to prepare? Baking 1 kg of poultry in the oven takes about an hour, the final browning to form a crust will take an additional 20-25 minutes.

Thus, if a carcass weighs 2.5 kg, it will take about 2.5 hours to cook. To turn the dish into a real delicacy, I recommend preparing an interesting sauce for duck meat. Believe me, it turns out much tastier!

This is a classic version of the dish, proven over generations. The meat turns out juicy and appetizing, with pleasant fruity notes. To accentuate the taste, rosemary, thyme or basil are useful. Sour sauces based on cranberries, lingonberries or citrus fruits are perfect for the finished dish. How to cook them, I...

You will need:

• poultry carcass (about 2 kg);
• 3 apples (preferably Antonovka);
• 2 oranges;
• 3-5 tbsp. salts (sea, coarse);
• spices - to taste.

How to cook:

1. Rinse the bird, remove any remaining feathers and tail. Pat the carcass dry with paper towels to remove water. Rub salt and spices inside and out.

2. Wash the fruits and cut them into large pieces. First remove the core from the apples. Do not remove the peel from the orange.

3. Stuff the duck's belly tightly with slices of fruit, alternating them. Sew up the belly with thread.

4. Place the carcass in a baking sleeve, tie the edges of the sleeve. Make several punctures with a wooden skewer.

5. Bake in the oven (it must be preheated) at 180° for 1.5 hours.

6. 5 minutes before cooking, cut the sleeve and pour the rendered fat over the duck. Place the dish in the oven for another 5-7 minutes.

Remove the threads from the finished carcass and take out the pieces of fruit. Slice the meat and serve with the sauce.

I also like to cook poultry with apples and honey up my sleeve. How to do it, . And write your reviews :)

Duck for New Year with sauerkraut in the oven

An interesting variation on the traditional recipe can be achieved by using different vegetables. Stewed sauerkraut and potatoes soaked in duck fat, tender juicy meat - this dish is simply irresistible! The dish will appeal to both supporters of culinary experiments and adherents of classic cuisine.

Prepare the ingredients:

• duck carcass;
• 1 kg of sauerkraut;
• 100 g prunes;
• 2 pcs. onions;
• 6-7 pcs. potatoes;
• 3-4 slices of bacon;
• Bay leaf;
• salt, pepper - to taste.

Cooking steps with photos:

1. Wash the duck thoroughly and dry with paper towels. Place in a container with the back facing up and place in the refrigerator overnight.

2. Peel the potatoes and cut into thick slices.

3. Cut the onion into half rings and the bacon into large cubes.

4. Preheat the oven to 200°. Take a deep baking dish and place a layer of bacon on the bottom.

5. Divide the bottom of the mold into 2 parts. Place potatoes on top of bacon on one half. On the other - sauerkraut and prunes on top of it. Sprinkle the entire vegetable layer with onions.

6. Rub the bird with salt and pepper and place a bay leaf in the belly.

7. Pierce the skin with a fork in several places. This is necessary so that the juice flows freely.

8. Place the carcass on the vegetables, breast side down, and place in the oven for baking.

9. After 30 min. Gently stir the vegetables with a spatula.

If the fat has not yet begun to render, carefully pour a third of a glass of water into the mold.

10. When the duck is browned on top, turn it over. After this, bake for about 40 minutes.

Check the bird's readiness by piercing the carcass with a wooden skewer - clear juice should flow. Before serving, serve the dish with fresh herbs.

With prunes, poultry meat turns out incredibly aromatic, with a pleasant sourness. How else can you bake duck deliciously with this dried fruit?

How to cook a festive duck in your sleeve so that it melts in your mouth?

To make the bird juicy, it is better to take sour varieties of apples. The sleeve baking technique also improves the texture of the finished meat. Try a simple and easy recipe from the chef to create a delicious holiday dish.

Ingredients:

• poultry carcass (about 2 kg);
• 2-3 pcs. sour apples;
• 500 g potatoes;
• 2 tbsp. soy sauce;
• 2 tsp salt;
• 1 tsp pepper or a mixture of peppers;
• 1 tsp honey;
• dried garlic, dried mushrooms - to taste (optional).

How to cook:

1. Remove the feathers, tail and wash the bird carcass. Dry the skin with paper towels.

2. Rub the carcass with salt and spices, leave for 2-3 hours so that it has time to marinate.

3. Soak dried mushrooms in water for a couple of hours.

4. Cut the apples into slices and stuff the bird's belly with them. Secure the belly with toothpicks.

5. Peel the potatoes, cut into small slices, add salt, pepper and soaked mushrooms.

6. Place the duck and potatoes in a roasting bag and bake in a preheated oven at 180°. 1 kg of meat takes approximately 1 hour to cook.

7. Mix honey and soy sauce. And in 20 minutes. Before the end of cooking, cut the sleeve and brush the bird with sauce.

The finished dish can be decorated with fresh herbs and slices of fresh tomatoes.

Have you tried stuffing a bird with rice? And you don't have to cook a side dish. Step-by-step recipes I. I recommend trying it!

New Year's duck like Yulia Konchalovskaya's in the "Eating at Home" program

If you want to intensively engage in cooking and prepare something truly unusual, a video recipe from Yulia Vysotskaya will help. Combine spices and herbs, master the technology of soaking poultry in beer - and enjoy the magnificent result of your labors! I definitely want to try making this dish.

I hope today’s selection of recipes was useful for you, my dear readers. What will you cook for the New Year? Share your best recipes and check out the blog more often. And I say goodbye to you: bye-bye!