How to marinate duck for roasting in the oven? A recipe for high-calorie, but so attractive duck baked in the sleeve.

  • Duck in oranges
  • Soy sauce marinade
  • Peking duck
  • Using pomegranate juice
  • Marinate with lemon
  • Mayonnaise and kiwi marinade
  • Honey-wine marinade
  • Mustard to help us
  • Marinate in white wine

    • What are the benefits of duck meat?

    Duck meat is a storehouse of protein and amino acids, contains a lot of phosphorus, iron, potassium, magnesium, vitamins A, C, E, B6 and B12, and folic acid.



    The composition of duck meat can improve the performance of most systems of the human body. What are the benefits of duck meat?

    Serves to prevent anemia;
    increases immunity;
    stabilizes the functioning of the nervous system;
    strengthens bone tissue;
    accelerates metabolism and promotes weight loss;
    improves skin condition and strengthens hair.

    How to choose a good duck?





    It is better that the bird weighs no more than 2.5 kg. Then you can be sure that it is not old and will not have a strong duck smell. You need to choose a meat duck, not an egg-laying one. Its meat tastes better and is more tender.

    What is the marinade used for?

    Roasting a duck requires effort. The success of such a culinary experiment largely depends on the quality of the marinade. It is what gives the meat juiciness, makes the dish special in taste and aroma, and even speeds up the cooking process. Thanks to a good marinade, duck acquires a unique taste, becomes soft and juicy.

    How to prepare a carcass for baking?





    Not every housewife will decide to cook baked duck. There is an opinion that such meat is very difficult to cook. Actually this is not true. Knowing certain cooking secrets and using interesting recipes, you can prepare a delicious dish.

    Simple tips:

    Before cooking, defrost and rinse the duck thoroughly;
    cut off the tips of the wings so that they do not burn in the future;
    remove the goose tails so as not to spoil the smell of the dish;
    use special marinades to prevent the meat from becoming dry and tough;
    the carcass must be completely covered with marinade;
    marinating lasts at least three hours, and best of all – from 8 to 12.

    Duck in oranges





    We will need duck, 2 oranges, 1 tablespoon of sweet mustard, 2 tablespoons of honey and soy sauce, salt and pepper. Before marinating, rub the bird with salt and pepper. After squeezing the juice from the oranges, mix all the ingredients and marinate the duck. Before baking, it should spend at least 12 hours in the refrigerator.

    For a brighter taste, you can stuff the duck with oranges.
    After preheating the oven to 220 degrees, place the carcass there for 25 minutes. After this, pour the juice from the baking sheet and the remaining marinade over the duck and continue baking it for about another hour, but at 180 degrees.

    Soy sauce marinade





    Mix soy sauce and any vegetable oil in a ratio of two to three, add 50 grams of grated celery root, two teaspoons of paprika and sugar. You can add a small amount of vinegar or citrus juice.

    Wash the duck, soak it in water for about an hour, rub it with salt and leave for an hour. Place it in the marinade for about 8 hours.

    Preheat the oven, add chopped fruits to the bird - apples, plums or peaches. Bake the duck for an hour and a half, periodically basting it with marinade.

    10 minutes before the process is completed, you can lubricate it with honey. And before serving, sprinkle with fresh herbs.

    Peking duck





    For the marinade, take 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of honey.

    Before cooking, rub the bird with salt and put it in the refrigerator for about 10 hours.
    Before marinating, pour boiling water over the duck, then dry it and coat it with honey. Leave it like this for an hour. Then we marinate the carcass and leave it in the marinade for 8 hours.

    Bake for 40 minutes at 220 degrees, then 1 hour at 160.

    Serve Peking duck with Hoisin sauce (includes: a tablespoon of sesame oil, 3 tablespoons of dark soy sauce, one teaspoon each of chili pepper, wine vinegar and garlic powder, salt) and with pancakes.

    Using pomegranate juice

    In addition to the duck, you need lemon and pomegranate juice, olive oil, salt, black and sweet red pepper, and soy sauce.




    It is better to cut the carcass into pieces. The marinade will consist of olive oil, soy sauce and pepper. Mix everything well and beat. Pour the marinade over the meat and leave it in the refrigerator overnight. Before baking, salt the bird and bake for an hour and a half (at 180 degrees). Ten minutes before the end of cooking, pour pomegranate juice over the duck, after sweetening it.

    Marinate with lemon





    For this recipe you will need: duck, 3 tablespoons each of honey, lemon juice and mustard, potatoes, onions, salt, black pepper and vegetable oil.

    Fry the onion cut into half rings, salt and pepper the duck. Prepare a marinade of lemon juice, honey and mustard. Marinate the meat and leave it in the refrigerator for several hours.

    We stuff the bird with onions and potatoes, cut into several pieces, then sew it up and place it on its back on a baking sheet. Place it in the oven for 40 minutes (temperature 200 degrees). After that, wrap it in foil and bake for another 30 minutes. After removing the foil, put it back in the oven for half an hour.

    Mayonnaise and kiwi marinade





    Ingredients: 800 grams of duck meat, a third of lemon, 2 kiwis, 1 tablespoon each of mayonnaise and soy sauce, 3 cloves of garlic, 1 teaspoon of sugar, salt and ground pepper.

    Grind the peeled kiwi into a puree, add finely grated garlic, soy sauce, lemon juice, mayonnaise, salt and pepper.

    Place the duck in the marinade for 5 hours.

    For baking, we use a sleeve into which we pour the marinade along with the duck. Cooking takes place at 200 degrees from an hour to an hour and a half. Roasting time depends on how old your duck is.

    Honey-wine marinade





    We will prepare it from 150 grams of light honey, table red wine, dill seeds and caraway seeds. We will also need a glass of water and salt.

    Cut the carcass into pieces, salt, sprinkle with spices, pour in honey and wine (after diluting it with water). We remove for 8 hours.

    Preheat the oven to 200 degrees and bake the duck for 20 minutes. Then reduce the temperature to 160 degrees and continue cooking for another 2 hours. During this time, regularly baste the meat with marinade.

    Mustard to help us





    This recipe is one of the simplest. For the marinade, prepare one tablespoon of salt and hot mustard, one teaspoon of ground pepper, and a few slices of lemon.

    Rub the duck with marinade, squeeze out lemon juice and leave the pieces in the carcass. Place the meat in the refrigerator overnight.

    Bake the duck in this marinade for one and a half to two hours at a temperature of 170-180 degrees. Don't forget to baste the meat with the juices that have accumulated on the baking sheet.

    Garlic sauce for marinating





    For the marinade, pass 6 cloves of garlic through a garlic press, pour in 1 tablespoon of honey and vegetable oil, salt and pepper, lemon juice and 10 grams of vinegar. Coat the carcass and leave for 12 hours. Bake for 2 hours at 180 degrees.

    Marinate in white wine





    A white wine marinade will add juiciness and a magical taste to the dish. Take a glass of white table wine, 200 grams of sour cream or mayonnaise, black pepper, 4 cloves of garlic and salt.




    Mix sour cream with salt, pour wine into the container,




    Beat a little, sprinkle with pepper, add chopped garlic.




    Soak the meat and leave for 3 hours. The duck is ready to roast!

    If desired, you can also treat shish kebab with this marinade.

    What side dish is suitable for roast duck?

    The success of the dish among guests and household members largely depends on the chosen side dish. We offer you several options for “partners” for baked duck.

    Cabbage. This is one of the most successful side dishes for duck meat. Shred the cabbage, salt and add seasonings, preferably some grated ginger. To go with the cabbage, cut a few apples into cubes. When the duck releases its juices, put the side dish in the oven. The side dish will be ready along with the duck. You can use sauerkraut, but in this case you should not add apples.

    Apples. The duck is stuffed with fruits, but they are not suitable for eating, as they absorb duck fat and turn into porridge. For garnish, the carcass is covered with whole apples and baked with it.




    Buckwheat. This side dish is prepared separately. Cook the cereal for 20 minutes. Onions and champignons are fried in a frying pan for 25 minutes. Combine the ingredients, salt, pepper, add butter.

    Rice with vegetables. Lightly fry the rice with grated carrots in a frying pan. Add water 1 to 2, bring to a boil. Pour shredded cabbage into the pan. Simmer until done. At the end add salt and pepper.

    Peas. This side dish is best suited for meat baked with oranges. Soak the peas for an hour, then add some salt and simmer for 2 hours. At the end, add butter to the resulting puree.

    Potatoes with onions. Cut the potatoes and onions into slices and add salt. Place in the oven with the duck and pour over the marinade.




    Vegetable side dish. This dish will be an excellent addition to duck meat. We will need 3 potatoes, 5 tomatoes, 2 carrots, 1 onion, one each of eggplant, zucchini and sweet pepper, 3 cloves of garlic, vegetable oil, sage, thyme, rosemary, pepper and salt. Cut the vegetables into cubes, chop the garlic, add spices, add salt and place in the oven with the duck 50 minutes before it is ready. Mushroom lovers can complement this recipe with champignons.

    As you have seen, there are a lot of options for marinade for duck. By choosing a recipe to suit your culinary preferences, you can prepare a wonderful dish. Cook with pleasure, experiment and enjoy the result!

    Duck meat is not easy to make soft and tasty. To do this, you need to properly process it, marinate, bake. Marinade plays a very important role in preparing poultry. Not all of its options are suitable for ducks.

    In this case, it is worth using a marinade with a lot of spices. Pour the mixture over the duck for at least 3 hours. The longer the bird is marinated in brine, the juicier and tastier the dish will be.

    • Show all

      The best marinade options for duck

      Duck is a difficult meat to cook. To make it really tasty, you first need to marinate the carcass.

      Marinades are universal and suitable for both domestic and wild birds. But the latter will need to be kept for much longer.

      With milk


      Ingredients:

      • ground coriander seeds - 1 tsp;
      • salt - 1 tbsp. l.;
      • olive oil - 2 tbsp. l.;
      • garlic - 2 cloves;
      • onions - 1 pc.;
      • paprika - 1 tsp;
      • chili seasoning - 1/2 tsp;
      • milk - 1 tbsp.

      Preparation:


      The amount of ingredients is calculated for approximately 2.5 kg of poultry. You need to marinate the duck in this mixture for at least 12 hours. The marinade is also suitable for a whole bird carcass.

      With lemon


      Ingredients:

      • lemon - 1 pc.;
      • soy sauce (classic, without additives) - 80 ml;
      • mustard with horseradish - 2 tsp;
      • garlic - 3-4 cloves;
      • prefabricated spices for roast duck - 1.5 tbsp. l.;
      • ground curry - 1 tsp;
      • fresh greens (assorted) - 1/2 bunch;
      • ground black pepper and peas - to taste;
      • mayonnaise - 2 tbsp. l.

      Preparation:

      1. 1. Squeeze the juice of a whole lemon into a container convenient for mixing. Strain it from the seeds.
      2. 2. Add soy sauce.
      3. 3. Add mustard and horseradish to the mixture. Send it over low heat and warm it up slightly.
      4. 4. Add crushed garlic to the mixture. Add it to the warming marinade. Bring the mixture to a boil, but do not boil.
      5. 5. Pour all the spices into it. Keep on low heat for another half a minute. Stir occasionally.
      6. 6. Remove the marinade from the stove. Mix it with mayonnaise and cool the mixture.
      7. 7. Add finely chopped greens. Mix everything.

      Coat the whole duck carcass or pieces of the bird with the marinade. Leave in the refrigerator for at least 1 hour.

      Orange


      Ingredients:

      • large oranges - 2 pcs.;
      • sweet mustard (you can use grainy) - 1 tbsp. l.;
      • liquid natural honey - 3 tbsp. l.;
      • classic soy sauce - 2 tbsp. l.;
      • salt and pepper - to taste.

      Preparation:

      1. 1. Peel citrus fruits. Remove the films from the slices. Remove the seeds.
      2. 2. Blend the remaining pulp and juice with a blender.
      3. 3. Add liquid honey and sweet mustard classic sauce to the resulting mass. Mix the ingredients until smooth.
      4. 4. Salt and pepper.

      It is advisable to leave the duck carcass in the orange marinade overnight. It should be marinated in a cold place before baking. Apples and zucchini go well as a side dish.

      Honey with sweet mustard


      Ingredients:

      • natural bee honey (liquid consistency) - 5 dl.;
      • sweet mustard - 1 d.l.;
      • drinking water - 1 tbsp.;
      • salt and pepper - to taste;
      • fresh garlic - 3-5 cloves.

      Preparation:

      1. 1. Liquid honey must be mixed with paste-like sweet mustard. Dilute everything with drinking water. If you cannot find liquid honey, then you can use candied honey for the marinade in this recipe. You will have to first melt it in a water bath.
      2. 2. Salt and pepper the mixture to taste. You can use additional spices if desired.
      3. 3. Peel the fresh garlic cloves and chop into small cubes.
      4. 4. Mix with other ingredients.

      This marinade is suitable for both domestic and wild duckling. A whole carcass or pieces of meat should spend at least 40 minutes in it. Soaked and cooked poultry is delicious baked immediately with potatoes and/or pumpkin.

      With soy sauce

      This recipe will make the marinade spicy. You can adjust this by increasing or decreasing the amount of mustard and garlic used.


      Ingredients:

      • classic soy sauce - 1/2 tbsp.;
      • brown sugar - 1.5 tbsp. l.;
      • boiled water - 2 tbsp. l.;
      • spicy mustard - 1/2 tsp;
      • fresh garlic - 4 cloves.

      Preparation:

      1. 1. Pour warm boiled water into a glass container. Completely dissolve brown sugar in it. To do this, you need to stir the mixture intensively.
      2. 2. Add spicy mustard, pour in classic soy sauce.
      3. 3. Peel the garlic, crush it and add it to the marinade. If the soy sauce is salty enough, you won't need additional salt for the mixture.

      You can soak a whole duck carcass and any parts of it in the prepared marinade. In order for the meat to end up soft and juicy, you will need to leave it in the mixture at least overnight.

      With red wine


      Ingredients:

      • dry red wine - 1 tbsp.;
      • cinnamon - 1 stick;
      • fresh rosemary - 1-2 sprigs;
      • cloves - 3 pcs.;
      • a mixture of colored peppers - to taste;
      • chopped fresh lemon zest - 1.5 tbsp. l.;
      • filtered water - 200 ml;
      • sea ​​salt - to taste.

      Preparation:

      1. 1. Pour dry red wine into a small saucepan. Add clean filtered water to the alcoholic drink.
      2. 2. Warm the liquids together over low heat for 3-4 minutes.
      3. 3. Add cinnamon (a whole stick), cloves, a mixture of peppers, and citrus zest to the future marinade. Warm up the mixture for another 7-8 minutes.
      4. 4. Strain the wine from the spices. Salt it.
      5. 5. Pour the aromatic liquid over the duck (for example, Mulard breed). Place rosemary on top. Leave for a day.

      With such a marinade it is delicious to cook meat in the oven in a sleeve. The duck goes into it along with all the liquid in which it spent a day. With the bird, you can immediately prepare a side dish - pieces of carrots and zucchini, or bake the carcass with rosemary and fruit - slices of sour apples.

      Spicy white wine and apple cider vinegar marinade


      Ingredients:

      • olive oil - 1/3 tbsp.;
      • sugar - 1 tbsp. l.;
      • dry white wine - 1/2 tbsp.;
      • garlic - 2 cloves;
      • large chili pepper - 1 pod;
      • natural apple cider vinegar - 1/3 tbsp.;
      • coarse salt - to taste.

      Preparation:

      1. 1. Combine apple cider vinegar with olive oil. Be sure to take a natural product, and not a regular table product with added fruit flavoring.
      2. 2. You can salt the mixture immediately. It should seem a little salty.
      3. 3. Dissolve sugar in dry white wine. Combine it with the oil mixture.
      4. 4. Add crushed garlic and chili pod, cut into medium pieces (without seeds).

      You need to leave the duck in such a spicy marinade for several hours (at least two) before baking in the oven. After soaking in wine, oil and apple cider vinegar, the bird is spicy and tender. The dish should be baked in foil at medium temperature. You can immediately cook it with potato slices.

      Marinade for Peking duck


      Ingredients:

      • classic soy sauce - 2–3 tbsp. l.;
      • sesame oil - 1 tbsp. l.;
      • rice vinegar - 1 tsp;
      • dry powdered garlic - 1 tsp;
      • ground red pepper - 1 tsp;
      • seasoning for poultry “Five spices” - 0.5 tsp;
      • coarse salt - 1 pinch.

      Preparation:

      1. 1. Pour classic soy sauce into a suitable container. Mix it with other liquid ingredients - rice vinegar and sesame oil.
      2. 2. Add salt and all the spices to the resulting brine. Add dry garlic to the mixture last.
      3. 3. Mix the ingredients thoroughly.

      The finished marinade should be poured over a whole duck carcass (2–3 kg). Leave it like this for a day. Then cook the bird at 180 degrees for about 90 minutes. The exact baking time will depend on the size of the duck. This is the easiest way to cook Peking duck at home, no worse than in a restaurant.

      With kiwi and mayonnaise


      Ingredients:

      • kiwi - 4 pcs.;
      • ground ginger - 1-2 pinches;
      • fresh garlic - 4–5 cloves;
      • classic mayonnaise - 2 tbsp. l.;
      • salt, pepper - to taste.

      Preparation:

      1. 1. Peel the kiwi fruits. Coarsely chop and place them in a blender bowl. Puree until smooth.
      2. 2. Add finely chopped or crushed garlic to the fruit mixture.
      3. 3. Add salt and pepper to taste. You can also use any poultry seasonings.
      4. 4. Lastly, add classic mayonnaise. Its amount can be reduced so that the taste of the sauce does not stand out too strongly in the marinade.
      5. 5. Mix all ingredients well.
      6. 6. Mix the ingredients thoroughly.
      7. 7. Cover the duck with the resulting mixture. Marinate it for at least two hours in a cool place.

      A bird prepared according to this recipe is delicious baked in a sleeve. In general, the marinade is universal and suitable for any method of cooking duck in the oven. You can bake it right away with a side dish - potatoes. In this case, the vegetable pieces also need to be lightly coated with marinade.

      Marinated duck in turnip broth


      Ingredients:

      • turnip - 1/2 pcs.;
      • onions - 1 pc.;
      • carrots - 1/2 pcs.;
      • water - 0.7 l;
      • salt, pepper - to taste;
      • bay leaf - 1–2 pcs.

      Preparation:

      1. 1. Peel, wash and finely chop the vegetables.
      2. 2. Pour water into the pan. Bring to a boil.
      3. 3. Add chopped vegetables to the liquid.
      4. 4. Throw the bay leaves into the pan. At this stage it’s time to salt the liquid.
      5. 5. Boil the mixture to soften the vegetables.
      6. 6. Cool the finished broth. Remove bay leaves from it.
      7. 4. Salt and pepper.

      Pour the resulting broth over the prepared (gutted and washed) poultry. Leave in the refrigerator for 4–5 hours. Next, cook in a baking dish or in a baking sleeve.

      Making duck meat tasty and tender is not easy. Pre-marinating the poultry is a prerequisite for this.

    How to cook duck so that it is soft and juicy in the oven

    Juicy and soft duck in the oven - practical tips, recipes and recommendations for housewives.
    It has happened in many of our families that most, unfortunately, mainly use poultry (chicken) as meat. By replacing chicken meat with duck or, the most common one, a home-made family dinner can easily turn into a gala or festive event.
    And with the Christmas and New Year holidays approaching, housewives are thinking about how to cook duck, making it juicy, soft and rich in the aromas of spices and seasonings.
    Duck meat differs from chicken in that the technology for preparing duck takes more time and effort. This is what discourages women from pampering their family and friends with a delicious dish. Suddenly, the signature dish will not turn out, and even after many hours of simmering in the oven, the meat will remain tough, bland and tasteless.
    In our article we will tell you where to start the cooking process, share tricks and tips, as well as popular recipes for a festive dish of duck in the oven.
    Where to begin?
    At the very beginning, I would like to draw attention to one fact - duck meat has a specific taste, and if it is not marinated or soaked first, then the taste in the finished dish will prevail, despite the spices and seasonings.


    Steps for cooking duck in the oven:
    — Soaking (if necessary);
    — Marinating duck meat;
    — Rubbing the carcass with spices and seasonings;
    — Roasting duck in the oven.
    For the marinade, you can and even should use red semi-dry or table wine, garlic, lemon juice and zest, your favorite spices or a set of Provençal herbs.
    Do you need to soak duck meat before marinating it?
    If the bird is wild, then it must be soaked in a strong salt or vinegar solution for 24 hours. Please note that we are not talking about vinegar essence, but about table vinegar, and preferably it should be grape vinegar. Apple cider vinegar, or one made from white grape varieties, works well for this purpose.
    To make a soaking mixture, add 100 ml of aromatic vinegar to one liter of water. How to cook duck so that it is soft and juicy in the oven? It must be properly marinated and seasoned with spices.
    Duck purchased from farmers or in a store can be kept in a strong saline solution for 24 hours. During soaking, the salt will penetrate into the meat, soften it a little, and when baked, you will get a golden and ruddy crust.
    For soaking, it is recommended to use coarse rock or gray table salt. Subsequently, during the process of marinating and rubbing the carcass with spices, it is necessary to take into account that the duck carcass has already received a certain percentage of salt so that the dish does not turn out to be over-salted after cooking.


    About the correct utensils for cooking poultry:
    The ideal option for cooking chicken or duck carcass in the oven is considered to be deep, thick-walled cast iron dishes. The carcass is initially laid out on its back so that the breasts bake evenly and acquire a golden color, and 45 minutes before the carcass is ready, you can turn the carcass over.
    Advice! An hour after baking, if you perform the manipulation of turning the carcass every 20 minutes, the meat will cook evenly, take on an appetizing appearance and remain juicy.
    You can also use glass, ceramic or Teflon baking sheets with high sides for cooking, but duck cooked in cast iron will be softer, juicier and more vibrant in taste.
    To stuff the carcass or not?
    This question is also relevant, especially for young housewives. It is extremely difficult to give practical advice in this case. However, it is worth considering that stuffed duck turns out more tasty and juicy, especially if fruits or vegetables are used.
    How can you stuff a duck carcass?
    Traditionally, several options are used:
    — Apples, (Antonovka) cut into 4 parts;
    — Buckwheat with mushrooms;
    — Rice with dried fruits and nuts.
    But you can go further when, for example, the duck already needs to be put in the oven, and the ingredients for the filling completely slipped out of your mind when buying food for the celebration, and they are not available.
    You can peel a few onions and cloves of garlic and stuff the duck with these simple ingredients.
    Lemons and even oranges are also useful for stuffing duck; it is also enough to cut them into small slices.

    Vegetables will also come in handy - for example, carrots or pumpkin, potatoes.
    Vegetables and fruits are caramelized during the cooking process and will later serve as an excellent addition as a side dish to tasty and juicy duck meat.
    To secure the filling inside the carcass, you can use a thick needle and culinary thread or secure everything with regular toothpicks. For the last option, it is recommended to soak the sticks in water for several hours so that they do not burn when baked.
    Preparing to roast duck meat:
    After the carcass has been soaked and even marinated in spices, and the bird has already been stuffed with vegetables or fruits, you should take care of the crispy crust.
    If the carcass is small, then most likely the meat will be tough when baking. To prevent this, you should make small cuts in the skin throughout the whole carcass (this will help the bird acquire a ruddy appearance) and carefully insert thin, long sticks of butter under the skin.
    It will be great if the oil is aromatic – it’s not difficult to prepare. It is enough to remove the oil in advance so that it becomes soft, and season it with crushed garlic, salt and black pepper, add parsley or fresh mint. You can use any seasonings and spices. Then place the butter on parchment, wrap it carefully and remove to cool.


    A fatty duck carcass can simply be pierced in several places; for flavor, you can add cloves of garlic or sprigs of herbs. This will be quite enough.
    Now all that remains is to place the duck carcass in a lightly oiled mold and place the mold in an oven preheated to 180 degrees.
    Cooking duck in the oven:
    After the duck has spent the first 20–25 minutes in the oven, it must be turned over and poured with the juice rendered during baking.
    For the first time, the carcass is placed on its back, then during the baking process it must be turned over several times, repeating the manipulations with fat and juice. The more often you water the carcass, the juicier and softer the meat will be after cooking.
    The duck should lie on its back for the final 30 minutes so that the breast is beautifully baked and looks appetizing. The total cooking time is approximately 25-30 minutes per pound of bird weight. It is impossible to give more precise recommendations, since everyone’s ovens are different.
    Advice! The duck carcass takes a long time to bake and the wings may burn a little during the cooking process, especially if honey was used for the marinade. Therefore, before baking, they can be wrapped in foil, during the cooking process they will reach readiness, and the remaining 30 minutes will be enough for them to gain a golden brown appearance and crust.

    Baked duck with apples or oranges, served with a delicious side dish, is ideal for a holiday dinner with the family. There are many subtleties regarding how to bake duck in the oven and what is best to serve it with.

    How to cook duck in the oven

    Experienced chefs know how to deliciously cook poultry in the oven so that it turns out juicy, tasty, with crispy skin. By following proven recipes, you will get a luxurious dish that will look as attractive as in the photo in cookbooks.

    How much to cook

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

    Duck in the oven - recipe with photo

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

    With apples

    This recipe is recognized as a classic - apples perfectly highlight the taste of duck meat.Fruits should be taken of firm varieties, late, green, and sour in taste. It is better to use the bird chilled rather than frozen.

    Ingredients:

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

    Cooking method:


    Entirely

    There are many recipes for how to deliciously cook baked poultry in its entirety. This is a standard method that requires virtually no additional ingredients. The recipe is very simple, and the end result is a delicious holiday treat.

    Ingredients:

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

    Cooking method:

    1. Wash the bird and dry it with paper towels.
    2. Mix all the spices with mayonnaise and rub the mixture over the bird.
    3. Peel the onion and chop finely.
    4. Chop the garlic.
    5. Fill the inside with the garlic-onion mixture and a squeeze of lime juice.
    6. Close the hole with toothpicks.
    7. To prevent burning, wrap the legs and wings with foil.
    8. Place the carcass in the duckling pan.
    9. Bake for 1.5-2 hours (190 degrees).

    Up your sleeve

    The baking sleeve is a very convenient device. The poultry will stew in its own juices, and the baking sheet will remain clean. And to get a golden brown crust, shortly before the end of cooking, you need to carefully cut the sleeve.

    Ingredients:

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

    Cooking method:

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

    With potatoes

    You can stuff a bird for a holiday dish with anything, experienced chefs assure. One of the frequently used ingredients is potatoes, which combine perfectly with the taste of meat. You can serve this dish with sauerkraut, pickles, and any vegetable salad.

    Ingredients:

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

    Cooking method:

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

    With buckwheat

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

    Ingredients:

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

    Cooking method:

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

    Duck fillet in the oven

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

    Ingredients:

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

    Cooking method:

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

    With oranges

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

    Ingredients:

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

    Cooking method:

    1. Prepare the dressing - mix mayonnaise with pepper and salt.
    2. Rub the carcass thoroughly with the mixture.
    3. Wash the oranges, peel them, and divide them into slices.
    4. Stuff the chicken with oranges through the hole in the belly.
    5. Sew up the hole with kitchen thread or secure with toothpicks.
    6. Preheat the oven to 180 degrees, place the duck on a baking sheet and bake for about an hour.
    7. Periodically baste the dish with the juices released by the bird during the roasting process.

    Check out recipes like.

    Beijing style

    One of the most famous recipes is Peking duck. For cooking, you will need to prepare poultry fillet, honey and a special dressing. The sauce is called “Hoisin”, and it’s easy to prepare it at home: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, and Chinese five-spice seasonings.

    Ingredients:

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

    Cooking method:

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

    Stuffed with rice

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

    Ingredients:

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

    Cooking method:

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

    With prunes

    An option for a festive table dish is oven-roasted duck with apples and prunes. These ingredients will give the meat juiciness and softness. The best way is to use a roasting bag, so the meat will cook in its own juices.

    Ingredients:

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

    Cooking method:

    1. Pour boiling water over the prunes for 10 minutes.
    2. Wash the duck and dry with paper towels.
    3. Finely chop the garlic.
    4. Peel the apples and cut into slices.
    5. Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, and salt.
    6. Stuff the duck and place it in a baking sleeve.
    7. Cook in the oven for 1.5 hours at 180 degrees.
    8. Then flip and fry for an hour.

    Marinade for duck before baking - cooking secrets

    Some useful tips from professional chefs on how to marinate duck for roasting in the oven:

    1. Use a fruit marinade to keep the meat tender. For example, juice from orange or apples.
    2. Adding honey to the marinade is a great way to sweeten the taste of meat.
    3. Among vegetable oils, it is better to choose olive oil - it has no characteristic odor.

    Every housewife sooner or later is faced with the need to set a table for a considerable number of people. Husband's anniversary, daughter or son's graduation, Christmas or New Year - you never know the occasion! And you always want the dishes to be not only tasty, but also beautiful, so that the feast will please the guests, and the husband can be proud that he has such a skillful wife.

    Almost a month before the expected celebration, the menu is written, kilometer-long lists of products that need to be purchased are drawn up, the serving of dishes, table decoration, decoration of desserts is thought out... In a word, the mouth is full of hassle. And, of course, it’s a rare holiday without meat. And here, too, you want to surprise the guests with something, so cutlets, chops in breadcrumbs and French-style pork are immediately dismissed as familiar and slightly boring dishes.

    An ideal option that can amaze friends and relatives and become the signature dish of the table is baked duck. You just need to choose a specimen of this tasty and satisfying bird that is suitable in weight and find a decent recipe that tells in detail how to properly marinate a duck. After all, the marinade usually contains the secret of the tenderness and exquisite taste of any meat. Consider that you have already come to the right place! Today we’ll talk about how to deliciously marinate duck.

    Choosing a bird

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

    This guarantees that it is young, and therefore devoid of the characteristic duck smell, which not everyone likes. Secondly, ducks, it turns out, come in egg-laying and meat-laying types. You need the second one - such a bird has more tender and tasty meat. Thirdly, when cut, duck meat should be a rich dark red color. By following these simple recommendations, you will certainly purchase a duck that will be easy and pleasant to cook, and even more so to feast on.

    Important process

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

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

    Carefully coat the bird with marinade and place it on a bottle or jar. Place a deep dish under it or place the entire structure in a saucepan - this is necessary so that the excess sauce drips off. Now you can forget about the duck for the next 12 hours (or better yet, overnight) - it should be thoroughly soaked in the mixture and dry a little so that a delicious crispy crust forms when baked.

    If the bird does not fit in the refrigerator, you can take it out to the balcony. However, these are not all the secrets of how to marinate a duck for the oven. After the required time has passed, mix liquid honey with the remaining spoon of soy sauce and vegetable oil. If your honey is thick, you should melt it in a water bath. Rub the duck thoroughly with the mixture again and this time leave for about forty minutes or an hour. That's all! Now you know how to marinate Peking duck, and you can easily cope with this task. Next, it’s a small matter - preheat the oven to 180 degrees, place the bird on a wire rack, and place a baking tray under it, onto which the juice will drain. Let the duck bake like this for about half an hour.

    Afterwards, turn it over and bake for another 15-20 minutes. Then put it on the back again, increase the temperature to 220 degrees and finally bake until golden brown. This will take about 15 more minutes. When serving, it is cut into neat slices so that each of them certainly has a crispy crust. This duck is served with two sauces: one is ketchup mixed with squeezed garlic and mustard, the second is soy sauce mixed with garlic. Believe me, your guests will lick their fingers and will certainly ask how to marinate duck in the Chinese style. It’s up to you to decide whether to reveal this secret to them or keep it to yourself!

    Simple recipe

    If you have a catastrophic lack of time, there is an easier option for how to marinate a duck for the oven. You will need 2-3 tbsp. l. spicy mustard, 2-3 tbsp. l. liquid honey, salt and pepper to taste. The bird should be washed, dried with a paper towel and thoroughly rubbed inside and out with salt and pepper. Then mix mustard and honey in equal proportions and coat the duck with marinade on all sides.

    After this, you can immediately send it to the oven. Place the bird on a baking sheet with its back facing down, and before placing it to bake, add a glass of water. Periodically you need to look into the oven and pour the resulting juice over the duck. Poultry prepared according to this recipe turns out juicy, tender, aromatic and, importantly, the time required is minimal. It should be served whole, with fresh vegetables on the side. Guests will certainly appreciate your efforts and give a hundred compliments to the baked beauty and your ability to cook delicious dishes.

    Conclusion

    We hope you find the recipes presented useful. Bon appetit, and may the holiday be bright and memorable!