We remove any remaining fluff from the duck, if there is any, and singe it if necessary (I do this with a creme brulee burner). Salt and pepper the carcass outside and inside. Place lemons cut into quarters inside the duck.

We tie the duck tightly with thread. This is necessary so that the bird retains its shape and loses as little juice as possible. Place in a greased pan, breast side down.

Place in an oven preheated to 250 degrees for 15 minutes. Then take it out and turn it breast side up.

Reduce the oven temperature to 170 degrees and continue baking until done, about 70-80 minutes more. We collect the fat that is rendered from the duck and do not throw it away - then we will use it to prepare duck confit;) Periodically baste the duck with fat.

Cut the pumpkin into large cubes, put it in a bowl, add salt, thyme, olive oil and mix.

40 minutes after reducing the temperature, place the pumpkin in the mold with the duck. We send it back to the oven.

About 15 minutes before cooking, we increase the heat again to 220 degrees and begin to grease the duck with teriyaki sauce at intervals of 4-5 minutes.

Check the duck for doneness. To do this, we pierce the carcass at the junction of the thigh and the body and look at the flowing juice - it should be transparent.

Remove the finished duck from the mold, cover with foil and let rest for 10-15 minutes.

Bon appetit!

Ducks can be domestic or wild. Game is a 100% natural product, which contains a lot of vitamins and minerals, and it is less fatty than domestic meat. But at the same time it has a more persistent specific smell and quite tough meat. If you have just such a bird, then during cutting, along with the usual manipulations, you also extract the shot. Plus, the sharper smell of the rump requires its removal. Homemade stuffed duck is generally larger in size, but it also contains more fat. You can choose the carcass of such a duck yourself.

Ingredients

• Duck meat 2 carcasses
• Wine vinegar to taste
• Bay leaf 1-2 pcs.
• Black peppercorns to taste
• Allspice peas to taste
• Apple 4-6 pcs.
• Lemon 1 pc.
• Cinnamon 1 pinch
• Table salt to taste
• Ground black pepper to taste
• Mayonnaise 50-100 ml

Preparation

The processed poultry should be thoroughly marinated in order for the homemade dish to please you with its taste and juiciness. Marinades are prepared on the basis of soy sauce, citrus juices, fruit purees, mayonnaise, mustard, honey, and low-alcohol drinks.

Before you start cooking baked duck, you should prepare the necessary ingredients for the carcass marinade on the table. In order to make the marinade, you need to take 2 liters of water into a container, add bay leaf, black pepper and allspice to the liquid and put on fire. Bring the water to a boil and cook for 10 minutes. Cool the finished liquid and mix with wine vinegar so that the solution is slightly sour. Pour the processed and prepared duck with liquid and put it in a cool place overnight.



After the duck has been marinated, you need to lay out the rest of the ingredients needed for baking. It is advisable to take sweet and sour hard apples: such apples will not fall apart and will not turn into mush. Divide the washed apples into slices and remove the core. Grate the finished fruit pieces or sprinkle with ground cinnamon. Rinse the lemon, pour boiling water over it carefully and cut into half rings approximately 5 mm wide.



Remove the duck from the marinade, pat dry with paper towels and thoroughly rub all sides and inside with ground black pepper and salt. Place the prepared bird in a deep baking container (in this recipe it is a cast iron duckling). Place chopped pieces of lemons and apples tightly inside the duck.



The stuffed duck is carefully sewn up along the entire length of the belly (from the neck to the bottom of the carcass) using a large needle and strong cotton thread or pinned together with wooden skewers. If desired, you can also tie the hind legs to make the duck look more attractive on the table.



After this, coat the duck thoroughly with mayonnaise and cover with the remaining apple slices, as shown in the photo. It is advisable to use mayonnaise that is fattier, and ideally, homemade.



Cover the duck pot with the carcass and fruit and place in an oven preheated to 180 degrees Celsius. Cook the duck in this way for an hour, then remove the lid and bake until a crispy, brown crust forms, not forgetting to baste the bird with the juice formed at the bottom from time to time.



Remove the finished stuffed duck from the oven. The bird can be served either whole or cut into pieces. To cut the carcass, it is better to use special scissors or a very sharp knife. Well-cooked meat is gray-pink when cut and without traces of blood (see photo).



Delicious duck baked with apples and lemons at home in the oven is ready. It is advisable to serve the duck with cranberry sauce, baked apples, lemon and a sprig of rosemary. As a side dish for juicy meat, you can serve boiled or fried potatoes with mushrooms, rice porridge or vegetable salad, seasoned with vegetable oil or sour cream. Bon appetit!

KBJU and composition for the entire dish

Christmas duck baked in the oven is an excellent holiday dish that has been prepared since ancient times. Just imagine how you will put a ruddy duck on the table and amaze the whole family with mouth-watering aromas. We have selected recipes according to which you can prepare this dish without sugar, honey and alcoholic beverages, with a minimum amount of ingredients and original fillings.

Duck baked in the oven with lemons and pumpkin

Ingredients:

• duck 2–2.5 kilograms – 1 pc.
• lemon – 2 pcs.
• pumpkin – 600 g
• dry thyme – 1/2 tsp.
• Teriyaki sauce – 50 ml
• olive oil – 2 tbsp.
• salt and pepper - to taste

How to cook?

1. Remove any remaining fluff from the duck, if there is any, singe it if necessary. Salt and pepper the carcass outside and inside. Place lemons cut into quarters inside the duck.
2. Tie the duck tightly with thread. This is necessary so that the bird retains its shape and loses as little juice as possible. Place in a greased pan, breast side down.
3. Place the duck in an oven preheated to 250 degrees for 15 minutes. Then remove and turn breast side up.
4. Reduce the oven temperature to 170 degrees and bake until done, about 70-80 minutes. Periodically baste the duck with the fat that is rendered from it.
5. Cut the pumpkin into large cubes, place in a bowl, add salt, thyme, olive oil and stir.
6. 40 minutes after reducing the temperature, place the pumpkin in the mold with the duck. Place back in the oven.
7. About 15 minutes before cooking, increase the heat again to 220 degrees and start brushing the duck with teriyaki sauce at 4-5 minute intervals.
8. Check the duck for doneness. To do this, pierce the carcass at the junction of the thigh and the body and look at the flowing juice - it should be transparent. Remove the finished duck from the pan, cover with foil and let rest for 10–15 minutes.

Duck with apples

Ingredients:

• duck 2 kg – 1 pc.
• sweet and sour apple – 4–5 pcs.
• medium potatoes – 8 pcs.
• salt and ground pepper - to taste

How to cook?

1. Wash the duck and pat it dry. Season with salt and pepper inside and out.
2. Core the apples and cut into slices.
3. Place the apples inside the duck and sew it up or pin it with toothpicks.
4. Tie the legs and wings of the duck tightly to the body - this will provide a more aesthetic appearance and retain more juices during baking.
5. Place the duck in a mold, place in an oven preheated to 220 degrees and bake for 15 minutes. Then reduce the temperature to 180 degrees, add the potatoes cut into slices and bake for about 70-80 minutes.
6. During the roasting process, constantly baste the duck with any fat that is released. The duck can be considered ready if clear juice flows from the puncture between the leg and the body.
7. Remove the thread or toothpicks from the finished dish, remove the apples and mix them with the potatoes.

Christmas duck with orange, dried fruits and apples

Ingredients:

• duck 1.5 kg – 1 pc.
• large orange – 1 pc.
• prunes, dried apricots, dark raisins – 100 g
• sour apple – 1 pc.
• potatoes – 1 kg
• vegetable oil – 30 ml
• garlic – 2 cloves
• black pepper – 1 tsp.
• paprika – 1 tsp.
• seasoning for potato dishes – 1 tsp.
• salt – 2 tsp.

How to cook?

1. Thaw the carcass in advance so that the duck is not too cold or not completely defrosted. Cut off all unnecessary parts (offal, neck, extreme phalanx, wings)
2. Prepare a mixture for rubbing the duck skin and belly: mix salt, pepper and paprika, pour in a little oil, stir. Squeeze two cloves of garlic, mix well again.
3. Rub the prepared carcass on all sides, including the abdomen and limbs. Ideally, the duck should remain in this state in the cold for about a day, but if you don’t have time, soak the duck in spices for 2-3 hours.
4. Remove the zest from the orange, chop the orange pulp coarsely. Add chopped dried fruits to the orange: prunes, dried apricots and dark sweet raisins.
5. Cut the apple into slices, removing the seeds from the core. Mix the apple with dried fruits and add the peeled zest.
6. Place the fruit mixture into the duck's belly. Secure the edges of the skin near the belly with toothpicks, wrap the duck's legs with foil.
7. Peel the potatoes, cut into large pieces, mix with salt and seasoning for potato dishes. Place the potatoes on the bottom of the baking sleeve. Place the duck on top of the potatoes.
8. Tie both sides of the sleeve with clips and place the duck in an oven preheated to 200–220 degrees. Baking time at 200–220 degrees is 15–25 minutes. Then reduce the temperature to 180 degrees and bake for 1-2 hours, depending on the weight of the carcass. The total baking time is calculated as follows: for each kilogram of duck, 1 hour in the oven and another 30 minutes for the whole carcass.
9. Before the end of baking, open the duck and pour fat over the breastbone.
10. Remove the duck from the oven and let it rest.

New Year's stuffed duck

Ingredients:

• duck – 2 pcs.
• salt – 3 tbsp.
• hot paprika – 1 tbsp.
• sweet paprika – 3 tbsp. + 2 tsp. (For filling)
• dried garlic – 1 tbsp. + 1 tsp. (For filling)
• rice “Amber” – 2 cups
• water – 600 ml
• carrots – 2 pcs.
• prunes – 200 g
• leeks – 100
• zira – ½ tsp.
• salt and herbs - to taste

How to cook?

1. Rinse the duck and dry it. Mix salt and spices and rub the mixture all over the duck and inside.
2. Place the duck in a roasting bag, seal the ends and leave in the refrigerator for 1 day.
3. After a day, prepare the filling. Chop the carrots into large strips, prunes and onions into thin strips.
4. Pour water into the multicooker, add rice, spices for the filling and salt and herbs to taste. You can cook the rice in a saucepan on the stove.
5. Add vegetables and prunes to the rice, stir and simmer for 15–20 minutes until half cooked. The rice should still be raw, just puffed up a little.
6. Take out the duck, open the sleeve on one side and stuff it tightly with minced meat. Secure the edges with toothpicks.
7. Pack the duck back into the sleeve (to allow air to escape, do not close the ends too tightly). Cook in a preheated oven at 180 degrees for 2.5–3 hours.
8. 10-15 minutes before cooking, cut the top of the sleeve and brown the duck until crispy.

Duck in date sauce with rosemary

Ingredients:

• duck 2.5 kg – 1 pc.
• date syrup – 4 tbsp.
• light soy sauce – 2 tbsp.
• tangerine – 2 pcs.
• garlic – 5 cloves
• Baharat spice – 1 tbsp.
• rosemary – 3 sprigs
• lemon – 1 pc.
• salt - to taste

How to cook?

1. Wash the duck and chop into 4 parts.
2. Mix tangerine and lemon juice, pour it over the duck and leave for 30 minutes.
3. Mix date syrup, spices, and pressed garlic in a bowl. Coat the duck with this marinade and leave it in the marinade for 1 hour.
4. After this, place the duck and rosemary in a baking bag, close it, and make several slits at the top of the bag.
5. Bake at 180 degrees for about 1–1.5 hours.
6. Cut the bag and bake until done.

Honey is a product known to mankind for thousands of years. It has an endless list of beneficial properties. This is the reason for its demand in cooking. Let's consider perhaps the most popular use of this product in the kitchen: cooking duck with honey.

Duck with honey in the oven

Delicious and simple recipes for cooking fried, baked, stewed duck are present in all culinary traditions of the world. Each country has its own characteristics and recipes for cooking whole duck. However, the Chinese have been especially successful in this. The famous Peking duck is rightfully considered the best way to cook duck.

Ducks have also been raised in Russia for a long time. It so happened that they were served on holidays. Therefore, poultry dishes were traditionally associated with the onset of great holidays: Christmas, Easter, etc. Dishes of stuffed poultry with honey were especially popular: duck with honey and mustard, goose with honey, etc.

The most basic rule in cooking duck with honey in the oven is to achieve softness, juiciness, and rich flavor of the poultry meat. Perfectly baked duck meat - pink, without blood. It has a delicate taste and a pleasant piquant aroma.

Choosing the right duck

• we need a small duck;
• the skin should be elastic and not sticky, light and intact, without darkening or damage;
• when pressed, the skin is immediately restored;
• internal fat without a greenish tint;
• absence of foreign, let alone sour, odor;
• the fat should not be thick and dark yellow;
• the duck must be young. Old meat acquires a very specific smell. Juvenile birds have a yellow beak, yellow feet and light fat in the tail area. The old bird has folds near the beak;
• give preference to chilled rather than frozen carcass;
• purchase domestic products;
• Do not buy vacuum-packed duck. Who knows what might be hiding under the sealed vacuum film.

Recipe for duck in the oven with honey and mustard

The most famous recipe for cooking duck in our country is duck in the oven with honey and mustard. This recipe is quite simple. Nevertheless, the result will exceed all your expectations. You will be able to pleasantly surprise your guests with your culinary skills without straining yourself too much.

Ingredients

• duck (weight about 2 kg) - 1 pc.;
• honey - 3–4 tablespoons;
• packed mustard - 3–4 tablespoons;
• spices (salt, pepper) - to taste;
• sunflower oil (for greasing the baking sheet).

Cooking duck in the oven

1. Remove the innards and neck from the duck. Use them later to prepare broth or other dishes.
2. The duck should be thoroughly washed and dried, and the tips of the duck wings should be removed. Then rub the carcass with a mixture of salt and pepper.
3. Prepare marinade from honey and mustard. To do this, the honey should be melted a little. It is convenient to do this in the microwave. You can use the water bath method.
4. Mix honey and mustard in a 1:1 ratio. We marinate the bird with the resulting honey-mustard sauce. To do this, carefully and generously lubricate the bird carcass.

Important! Be sure to lubricate the duck inside too. This can be done conveniently using a silicone brush.

Place the duck on a baking tray. The baking sheet must be prepared and greased with sunflower oil. Place the duck in an oven preheated to 170 degrees and bake it for about an hour and a half.

Secrets of cooking duck with honey and mustard in the oven

The recipe is very simple. But it’s still worth knowing some secrets so that duck with honey and mustard in the oven comes out with a golden brown crust.

1. Cook the duck with honey and mustard in the oven for about 30 minutes until golden brown.
2. Periodically baste the bird with the fat that is released. The more often you do this, the more beautiful the finished duck will look.
3. After 30 minutes, cover the carcass with foil so that the meat is not too dry.
4. The readiness of the bird is checked by piercing it with a knife. If the meat is soft and pierced easily, and clear juice is released, it means the product is ready.
5. Duck cooked in the oven is served in two versions: whole or cut into portions.

Cooking duck with honey will only take a few hours. In fact, there will be no difficulties; this process is quite simple. You just need to handle the bird correctly. The duck will be crispy, golden and completely lean.

Now you know all the secrets of preparing a delicious, festive duck.

Duck with apples in the oven with honey

There are many options for cooking duck. Let's consider another one: duck with apples in the oven with honey. This dish will look great on the Christmas table.

Ingredients

To prepare this version of the dish we will need:

• duck (whole carcass) - 1 pc.;
• honey - 2 tbsp. spoons;
• mustard - 2 tbsp. spoons;
• apples (preferably sour) - 3 pieces;
• spices (turmeric and others) - to taste.

Cooking duck with apples

It doesn’t matter at all which bird carcass you take: a duck or a drake. The only difference will be in size. A young duck weighs about 2 kg, a drake can reach up to 5.

Important! Before roasting the duck, be sure to cut off the butt. This will rid the dish of the characteristic unpleasant odor.

1. We prepare the duck for baking in the same way as in the previous recipe. That is, wash and dry thoroughly. The further step-by-step recipe will also be similar.
2. Mix dry spices with salt and rub the bird carcass.
3. For marinating, prepare a sauce from honey and mustard in a one-to-one ratio. Use the resulting honey-mustard sauce to marinate the bird. At the same time, carefully and generously coat the bird carcass. Don't forget to coat the insides of the duck.
4. Apples must be washed, cored and cut into large pieces. Stuff the carcass with the resulting apple slices. We secure the edges with toothpicks, metal skewers or sew them up with thread.
5. The duck is cooked in an oven preheated to 170 degrees until done. The cooking time is calculated as follows: take 45 minutes per 1 kg of bird weight. Don't forget to baste the duck with the rendered fat.
6. The result is a dish of tender duck meat with baked apples.

Marinade for goose with honey and mustard

Not only duck can be cooked using honey. Goose baked in the oven, pre-marinated with honey and mustard, turns out great. Let's look at how to properly prepare marinade for goose roast.

Ingredients

• honey (preferably liquid) - 2 tbsp.;
• mustard (Dijon) - 3 tbsp. spoons;
• ginger root - a small piece;
• salt;
• pepper;
• dried herbs (any);
• water.

Preparation

Let's start preparing the marinade. Place honey, mustard in a small container (bowl) and add a glass of water. Mix thoroughly. First grind the ginger root. Add ginger and spices to a bowl of honey. Mix again. The marinade is ready.

Important! This marinade is suitable for marinating poultry if it is cooked whole.

Duck in the oven with honey: an oriental recipe

Historians have calculated that this bird has been known to people for more than four thousand years. Traditionally, the oriental dish “Peking duck” has been prepared since the Yuan dynasty. Moreover, there are several recipe options for preparing this dish.

It is unlikely that you will be able to recreate a traditional oriental recipe at home. According to the canons, the duck should be baked in an oven, and the skin should be inflated with a special pump. We will bake the duck in the oven. So let's get started.

You need to be prepared in advance for the fact that the process of preparing this dish is long. You can study step-by-step recipes with photos that will help you visually prepare them. However, the result is worth it - the end result is a delicious duck. For cooking we will need a Peking duck. She has thin skin and little fat.

Ingredients

• duck (carcass 2–2.5 kg) - 1 pc.;
• honey - 4 tbsp. spoons;
• salt - to taste;
• sesame (vegetable) oil - 2 tbsp. spoons;
• soy sauce (dark) -5 tbsp. spoon;
• vinegar (wine) - 1 teaspoon;
• garlic (powder) - 1 teaspoon;
• hot chili pepper - to taste;
• Chinese seasonings.

Preparation

1. Rub the duck carcass with salt and leave to marinate overnight.
2. The next day, the carcass must be scalded with boiling water and dried.
3. Separate the skin from the meat using a syringe with a thick needle. To do this, we pierce the skin in different places and force air under it.
4. Rub the duck with honey and leave to marinate for another hour.
5. Prepare the marinade sauce. Mix soy sauce, oil and honey. Rub the resulting mixture inside and outside the carcass 8–9 times at intervals of 30 minutes. This process will take about 4 hours. If you run out of sauce, prepare another portion.
6. Preheat the oven to 250 degrees.
7. Pour 2 cm of water into a baking tray. Place an oiled grate on top.
8. Place the prepared duck on the grill. Bake for 40 minutes.
9. Reduce temperature to 160 degrees. Bake for another hour.
10. Turn the duck over. Bake for 30 minutes.

Leave the finished dish to rest for 30–40 minutes. Then cut into portions. Serve with hoisin sauce, pancakes or orange cakes, cucumber and green onions.

It would take a long time to list all the possible dishes that are prepared from duck using honey. You are strongly recommended to try cooking one of these dishes and see not only how tasty it is, but also how beneficial it is for the body. Indeed, despite the high concentration of animal fats in duck meat, duck is considered one of the healthiest foods. And while experts debate and agree, duck dishes can be a healthy part of your meat-based diet.

"Literary Kitchen", "Game of Thrones". Duck with lemons

Engi shuffled his feet. "We're just about to eat it, Sharna. With lemon, if you have any." - “With lemon! Where can I get it? This is not Dorn for you, you storos cudgel! If you’re so hungry, run there and pick us a basket, and at the same time grab some olives and pomegranates.” "Storm of Swords"

A very unusual combination, for me. This dish combines two key flavors: the sweetness of the honey and the sourness of the lemon glaze. To top it off, the heat from the chili comes into play and makes for an interesting combination. I strongly suggest testing it as a replacement for the usual duck and apples.

Separately, I will say about substitutions: duck can be quite easily replaced with chicken. It will turn out great, I tried it.

One duck, weighing about 2kg. (or chicken)

A couple of lemons

A couple of tablespoons of olive oil and a little more for rubbing the duck itself

1\2 tsp. salt

2 tbsp honey

1 tsp chili powder

Ground white pepper on the tip of a knife

Coarse sea salt

Various vegetables for baking, to suit your taste.

How to cook:

Preheat the oven to 190C.

Squeeze all the juice out of the lemons. I recommend rolling the lemons on the table with force, and only then squeezing the juice out of them. This will make the process much easier. Measure half a glass and pour into a saucepan. The remaining juice (if any) will not be needed this time. Stuff the duck with the remaining lemon halves.

Place a saucepan with lemon juice over medium heat, add butter, salt, honey and spices.

Boil the sauce over medium heat until slightly thickened. Don't forget to stir!

Place the duck in a baking dish. Or, as was in my case, into a duckling. The wings can be tucked in so they don't burn. Rub the duck with oil and sprinkle with coarse salt, without fanaticism. If you don’t have a duckling pan, use a baking dish, a round frying pan without handles, or, as a last resort, a boat made of foil.

In my case, the duck was big, about 3 kilos, and it fit into the duckling box with a creak).

Apply glaze using a brush. If desired, you can place your favorite vegetables under the duck. I placed pears, quince and some small potatoes on the bottom, and baked the vegetables separately with the addition of duck fat, which was left over from the last time. (I simply chopped the vegetables, mixed them with fat (or oil) with my hands, added coarse salt and baked until soft)

Bake the duck for one hour at 200C. Remove from the oven and brush with glaze again and bake for 45 minutes, lowering the temperature to 180.

Remove the duck again, brush with glaze and cook for another 15 minutes. In total it takes 2 hours.

Before serving, brush with glaze and serve with vegetables.

This is how the duck turned out. A bit in a wild, barbaric style. This time I didn’t get carried away with any special decoration or presentation. The meat came out soft and wildly tasty. The sauce played a very important role. It turned out to be spicy, sweet and sour and interesting..

This duck will not have a crispy crust because of the glaze. I remind you to watch the preparation carefully. Honey-containing glazes burn well in the oven))

This duck will go perfectly with a glass of red, dry wine.