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.

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Duck with apples is a traditional Christmas and New Year's dish, hearty and very healthy. Her presence on the festive table means peace, prosperity and family well-being.

website I have prepared several secrets with which the duck is guaranteed to turn out tasty and appetizing.

Secret 1: Proper defrosting

To prepare a classic duck with apples, a bird weighing 2–2.3 kilograms is best suited - it has a lot of meat and is not too fatty. It is optimal if you managed to buy a chilled carcass - there will be no problems with it. But frozen duck is also perfect, the main thing is to defrost it correctly.

To do this, move it from the freezer to the refrigerator for several hours, and then continue defrosting at room temperature until completely thawed. It is better not to use cold water or a microwave for defrosting, otherwise the meat will lose its taste and become dry and tough.

Secret 2: Proper processing

As a rule, ducks are sold in supermarkets and markets already completely plucked. But upon closer inspection, you can see remaining hairs and feather stumps that need to be removed. To do this, you need to hold the bird over the burner on, and then pluck out the stumps with any suitable tweezers.

If you bought a duck with giblets, be sure to remove them. Also cut out the coccygeal glands from the tail (duck tail), which give the dish an unpleasant specific taste. Before baking, cut off the outer phalanges of the wings and turn them from the breast to the back - this way the edges of the wings will not burn, and the bird itself will look neat and aesthetically pleasing.

Secret 3: The right spices

Duck meat has a rather specific taste. To compensate for this small drawback, marinate the carcass or rub it with spices. Wine, apple cider vinegar, lemon, pomegranate or orange juice are excellent marinades.

Spices that go best with duck meat include ginger, cinnamon, cardamom, star anise, oregano and all types of pepper. Mix a small amount of spices in a mortar, grind together with salt and let sit for a while so that the flavors and aromas combine. And only after that, evenly rub the resulting mixture onto the duck inside and out.

Secret 4: Perfect filling

Late domestic varieties of apples are best suited for stuffing the Christmas duck - they are quite firm and are perfectly preserved until the New Year holidays. An important nuance: choose apples with noticeable sourness - they will not only give the meat a special taste and aroma, but also, thanks to the acid they contain, will help break down subcutaneous fat.

To prevent the apples from darkening, sprinkle them with lemon juice, and to give them an original taste and a special Christmas aroma, sprinkle with salt and cinnamon.

Secret 5: Masterly stuffing

Do not stuff the bird to the brim with stuffing so that the duck skin does not burst during the stuffing process. After stuffing is completed, sew the carcass up with coarse thread using stitches over the edge or pin the skin with toothpicks - it’s faster and easier.

You can use more than just apples to stuff the Christmas duck. You can add raisins, pears, dried apricots, tangerine slices or cinnamon to them.

Secret 6: And be patient

A duck weighing 2.5 kilograms should be cooked for approximately 2.5–3 hours. In this case, every half hour you need to open the oven and pour the released juice and fat over the bird. But in any case, you need to periodically check the readiness of the duck so that it does not become too dry. This is very simple to do: pierce the carcass with a knife in the thickest place - if the juice that comes out is clear, then the duck is ready.

If you want your Christmas duck to not be too fatty, place it on a bed of apples or rice when baking - they will absorb most of the rendered fat. Naturally, you shouldn’t use a “pillow” as a side dish.

I want to cook duck for the New Year 2020 in a special way, so let’s use a simple recipe with oranges for this.

Ingredients:

Duck carcass;
oranges – 2 pcs.;
soy sauce – 2 tbsp. l;
garlic – 3 cloves;
potato;
salt – 2 tsp;
spices, seasonings to taste.

Preparation:

1. If the duck is frozen, defrost it correctly, i.e., as long as possible. The fact is that rapid defrosting of the carcass negatively affects the taste of the meat.

2. We wash the carcass inside and out, cut off the tail, which will give the dish an unpleasant smell.
3. Having finished preparing the duck, we begin preparing the piquant orange marinade.

4. Place orange zest, finely grated from washed oranges, into a suitable bowl. We cut the oranges in half and squeeze out the juice; do not throw away what is left of the orange halves.

5. Cut the remaining oranges into slices and place them inside the duck.
6. Add soy sauce, salt, spices, crushed garlic and finely grated ginger to the orange base.
7. Having thoroughly mixed the marinade, rub it on the duck inside and out. Place the duck on a tray, cover it and put it in the refrigerator for a day.

8. During the entire time the duck is marinating in the refrigerator, brush it with the remaining marinade several times.
9. Remove the duck from the refrigerator and place it on a baking sheet lined with baking paper.
10. We make shallow cuts on the skin of the duck, grease it with marinade once again, and distribute the remainder on the surface and inside.

11. Bake the duck for 40 minutes at 190 degrees, then remove it, pour it with the resulting fat and place the previously prepared potato slices next to it. Place in the oven for another hour, reducing the temperature to 180 degrees.
12. Serve a beautiful and aromatic hot dish for the New Year's table, garnished with orange slices.

Duck with apples in honey marinade

No matter how you choose a recipe for cooking duck for the New Year 2020, it is difficult to find a more desirable and traditional option for the holiday table with apples in the oven.

Ingredients:

Duck carcass;
apples – 3 pcs.;
cinnamon – ½ tsp;
honey - 3 tbsp. l;
apple cider vinegar 6% - 2 tbsp. l;
dried ginger - a pinch;
garlic – 2 cloves.
salt – 2 tbsp. l;
pepper mixture.

Preparation:

1. Place the prepared duck carcass, washed with the tailbone removed, into a suitable container.

2. Mix 400 ml of water with honey, cinnamon and vinegar, heat the honey marinade to a boil, pour over the duck. Leave the carcass in the marinade, turning it over periodically so that it warms up and is soaked on both sides.

3. Crush the garlic in a special device, add salt, spices, ginger, a mixture of peppers, mix.

4. Rub the warm duck carcass with the resulting spicy mixture inside and out. Leave the duck rubbed with spices at room temperature for 30-40 minutes.
5. Coarsely chop the pre-seeded apples and sprinkle with cinnamon. Fill the duck with the prepared apples and peel off the skin with toothpicks.

6. Pour part of the remaining honey marinade into the duck through the remaining holes, slightly lifting the carcass.
7. Place the prepared duck in a baking sleeve, add the rest of the honey marinade.
8. Tie the ends of the sleeve tightly with the duck, place it on a baking sheet and put it in the oven for 2 hours at 190 degrees.

9. After two hours, remove the duck and open it, carefully making a cut in the sleeve. Continue baking at maximum temperature for another 10 minutes.

10. Place the finished duck with apples in honey sauce on a serving dish, decorate and serve to the New Year’s table.

New Year's duck in the duck house

When choosing a recipe for cooking duck in the oven for the New Year 2020, how can you not remember the duck roast, because it is in it that the bird turns out especially juicy and soft.

Ingredients:

Duck carcass;
potatoes – 700 g;
sour apple – 1-2 pcs.;
honey - 1 tbsp. l;
Provençal herbs – 1 tsp;
dried rosemary – ½ tsp;
cumin – ½ tsp;
dried orange zest – ½ tsp;

Preparation:

1. Prepare the duck carcass, wash it, remove the outer phalanges of the wings and neck (leave the skin). We fold the skin from the neck and tuck it inward, it will prevent steam from escaping from the carcass, and the meat will turn out juicier.

2. We also remove the tail and the fat around it or cut off the entire tailbone.
3. Thoroughly rub the carcass with salt, pepper and spices over the entire surface and inside. To better saturate the meat with salt and spices, pierce the skin of the duck with a fork in several places.

4. Leave the prepared duck on the work surface at room temperature for an hour.
5. Prepare the potatoes, wash, peel and cut into large pieces.

6. Place the potatoes in a suitable container, salt, pepper and sprinkle with herbs and spices, mix.
7. Fill the duck with potatoes, sew up the skin or fasten with toothpicks.

8. Place the duck on its back in the duckling casserole, brush the top with honey and arrange the apple slices and the remaining potatoes in the spicy topping.
9. Place the duck roast in the oven, preheated to 190 degrees for 30-40 minutes.
10. Remove the duckling, pour fat over the duck, continue baking, reducing the heat to 180 degrees. Bake the duck for another hour, removing it two or three times and basting it with fat.

11. Place the finished duck on a dish and serve it to the New Year’s table, decorating it at your discretion.

Duck with rice and prunes

To find out how best to cook duck for New Year 2020 in the oven, let’s take a look at a simple recipe with prunes.

Ingredients:

Duck -1 carcass;
rice - 1 tbsp.;
prunes – 100 g;
apples – 3 pcs.;
mustard – 2 tbsp. l;
honey - 2 tbsp. l;
salt, pepper, duck seasoning to taste.

Preparation:

To obtain a successful result, we carefully select a duck; it should not be older than 2 years (preferably 1.5 years).
1. Thoroughly rub the prepared duck carcass with the sauce, mixing honey, mustard, salt, pepper and seasoning. Leave the duck in the sauce for an hour or two at room temperature.

2. Pour boiling water over the washed rice, leave for thirty minutes, drain the water and mix with the washed prunes. We don’t cut prunes, so it’s better to buy ones that aren’t too large.
3. Fill the duck with rice and prunes, sew up the skin or secure with toothpicks.

4. Wrap the prepared stuffed duck in foil, place it on a baking sheet and bake for 1.5 hours in an oven preheated to 180 degrees.

5. Remove the duck from the oven, open the foil, place apple slices around the edges and continue baking for another 30 minutes.

6. Serve the finished duck to the New Year’s table, garnishing the dish with baked apples and remaining prunes.

Duck baked with quince

The answer to the question of how to cook duck in the oven in a special way for New Year 2020 can be found using a step-by-step recipe with quince.

Ingredients:

Duck carcass;
quince – 2-3 pcs.;
honey – 2 tsp;
potatoes for garnish;
coriander – 1 tsp;
ground fenugreek – ½ tsp;
salt, pepper mixture to taste.

Preparation:

1. The prepared, washed duck, freed from the tailbone, must be steamed. Why put the duck in the sink with its back down, pour boiling water over it.
2. Place the heated duck on a tray or wide dish and rub with the spicy mixture and salt. We make beautiful shallow cuts over the entire surface. Leave the duck at room temperature for an hour or two.

3. We wash the quince, remove the seeds and, cutting into slices, fill the duck. We pin the skin, tie the legs and place on a baking sheet.

4. Bake the duck with quince for 30 minutes at a temperature of 190 degrees, remove, pour over the fat that has been rendered from it. Place the whole washed potatoes nearby, without peeling the skins (if desired, you can bake any other vegetables along with the duck).

5. Place the duck with the side dish in the oven for another 40-50 minutes. During this time, we try to baste the duck with the leaking fat as often as possible.

6. 10 minutes before the end of cooking, brush the duck with a mixture of honey and fat.
7. Serve the bird hot to the New Year's table along with a side dish.

Festive duck with cabbage and apples

Very tasty, like professional chefs, you can cook duck for New Year 2020 in the oven if you bake it with cabbage and apples according to the original recipe.

Ingredients:

Duck – 1 carcass;
sauerkraut – 350 g;
apples – 2 pcs.;
quince – 1 pc.;
onion – 2 heads;
garlic – 3-4 cloves;
raisins - a handful;
white bread - a couple of slices;
soy sauce – 2 tbsp. l;
cumin – 1 tsp;
honey - 2 tbsp. l;
vegetable oil – 30 ml;
potatoes for garnish;
salt, black pepper, bay leaf.

Preparation:

1. Rinse the duck carcass thoroughly, cut off the tail or tailbone completely, and also remove the backbone and ribs. The rest of the bones can be left.

2. Prepare a spicy mixture with salt, rub the duck with it on all sides and inside.
3. Prepare the filling by squeezing out the sauerkraut and lightly frying it with chopped onion in a small amount of oil.

4. Add apple and quince cubes (optional) to the frying pan and sauté together for a couple of minutes.

5. Add cubes of bread crumb, as well as honey and a mixture of spices and salt to the juicy filling.

6. Mix everything thoroughly and lay the carcasses inside, sew up the back and abdomen.
7. Place the stuffed duck on a baking sheet lined with foil on the back and wrap it up.

8. Bake the duck for 30 minutes at 190 degrees, remove, open the foil and grease with a mixture of fat, honey, soy sauce and crushed garlic.

9. Place in the oven uncovered, reducing the temperature to 170-180 degrees. We continue to bake the duck for 40-50 minutes, tasting the meat.
10. During the subsequent baking time, brush the duck with prepared soy sauce and honey several times.
11. Serve a beautiful, aromatic and very tasty hot dish for the New Year's table.

Duck on a jar with apples and oranges

To find out how to cook a particularly juicy and soft duck for New Year 2020 in the oven, let’s take a look at the simple step-by-step recipe.

Ingredients:

Duck is a small carcass (so that it fits in the oven in a vertical position, and even on a can);
apples, pumpkin, orange for garnish;
honey - 1 tbsp. l;
soy sauce – 1 tbsp. l;
salt, pepper, spices to taste.

Preparation:

1. Rub a washed, prepared small duck with salt and spices. We make shallow cuts on the skin and leave for an hour at room temperature.

2. Place a duck on a jar of water and insert several slices of apples and orange on top. We tie the wings to the carcass with threads.

3. Place the can of duck in the oven at 180 degrees for an hour.
4. After 30 minutes, remove the entire structure, mix the rendered fat with honey and soy sauce, and grease the duck using a brush.

5. Place in the oven again, continuing cooking, repeating the procedure of greasing with honey and soy sauce several times.
6. Next to the duck, place slices of apples, oranges and pumpkins on a baking sheet the next time you remove them from the oven.
7. Serve the impressively cooked, aromatic duck to the New Year’s table, decorating the plate with baked fruits and vegetables.

New Year's duck with tangerines

A simple recipe with step-by-step photos and videos will help you cook duck in the oven in a tasty and festive way for the New Year 2020.

Ingredients:

Duck – 1 carcass;
tangerines – 4-5 pcs.;
vegetable oil;
salt, pepper, spices.

Preparation:

1. We prepare the duck as usual, we do not cut off the outer phalanges, they will be useful for effectively serving the finished duck to the New Year's table.
2. Rub the prepared duck with a mixture of salt, pepper and any spices (you can do without them). We rub the entire surface of the duck thoroughly, and don’t forget to rub it from the inside.

3. Leave the duck at room temperature for an hour (if there is no time, then for 30 minutes). The best option for marinating duck before cooking is overnight in the refrigerator.
4. Peel the tangerines and remove veins, divide them into halves and place the ducks inside.

5. Do not sew up the belly, place the duck in a baking sleeve, tie it tightly, then place it on a baking sheet.

6. We will bake for 1.5 hours, then open the sleeve and pour the rendered fat over the bird.
7. Place orange slices on the surface of the duck and press with the outer phalanges.

8. Place in the oven again for 20 minutes.
9. Serve the duck, placing it on a serving platter and garnishing with tangerines and sprigs of dill for brightness and aroma.

If you use any of your favorite recipes for cooking duck for the New Year, your holiday table will be guaranteed to be decorated with the most important and traditional dish for this holiday.

The New Year's feast is always distinguished by a special approach to creating a menu, preparing dishes, and decorating the table. Original appetizers, colorfully prepared main courses, festive desserts and cakes add beauty and festivity to the meal. One of these dishes - New Year's duck - is always beautiful, tasty and festive! This treat is prepared in different variations almost all over the world. Moreover, duck is more suitable for a holiday, and not for everyday family food. After all, to prepare such a dish it will take at least 2 hours, taking into account the preparation of the products.

Duck is prepared for the New Year's table in several ways: in the oven, in a frying pan, in foil and in a sleeve. And in any case, it turns out great and gives the table a special festive look. There are also simple, ordinary recipes for preparing more tender poultry (chicken, turkey), but they are not suitable for New Year's duck. Duck has tougher meat, and it also has a significant layer of fat, which affects the cooking process. That’s why the New Year’s duck is cooked in the oven for 1.5 – 2 hours, i.e. with long-term heat treatment and pre-marination.

The duck recipe for New Year 2020 recommends preparing it as a whole carcass, in pieces, or stuffing it. Stuffed duck will be very tasty, its various variations will satisfy the most delicate tastes of your guests and friends. Popular fillings for stuffing duck are sweet and sour apples, sauerkraut, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta and other products of your choice.

Try to study in advance the intricacies of preparing duck for the New Year's table; the recipe should not pose insoluble problems for you. Any version of New Year's duck will do; the recipe for preparing it is not complicated, you just need to carefully and accurately follow all the recommendations.

Duck for the New Year, the recipe is also on our website, it is worthy of your attention, since it takes into account the different tastes and innovations of many experienced chefs. When preparing duck for the New Year, it is also advisable to use recipes with photos that will help you properly prepare the finished dish. Any recipe for New Year's duck requires its festive decoration and unusual serving.

How to cook duck for New Year? How to make an unforgettable New Year's duck? They will tell you the recipes, and we will help you with our advice:

Choose your bird carefully: it should have a firm breast, shiny skin, and red meat when cut. A two-month-old duck weighing about two kilograms would be ideal;

Before cooking, the duck must be thoroughly washed, dried, and marinated. Instead of marinating, you can rub it with salt, spices, garlic outside and inside, and then, if desired, fill two-thirds with the filling;

In order to get a soft, juicy duck with a rich taste, you need to correctly calculate the cooking time in the oven. It has been experimentally established that you need to take 45 minutes for each kilogram of meat, plus 25 minutes to give the duck a ruddy appearance;

The duck is cooked in foil for an hour, in a sleeve for an hour and a half at a baking temperature of 180 degrees;

The duck in the oven is first cooked at 200 degrees, and finally at 250;

An important point: do not forget to remove the tail part of the carcass (tail, butt), it can give the dish an unpleasant odor;

Periodically during cooking, you need to remove the duck from the oven and pour the rendered fat over it;

Some housewives first boil the duck for 20 minutes, and only then cook it according to the New Year's recipe, so the duck will not be raw in any case;

After the process is completed, the duck should be coated with butter and honey sauce and served;

The finished dish is served with all kinds of side dishes, sauces, herbs, and sour appetizers.

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.