Duck cooked in the oven is one of the most popular holiday dishes. This article will discuss how to cook duck so that it is soft and juicy in the oven. From the many recipes that can be found on the Internet, I have selected the most popular ones. The bird turns out juicy, soft and very tasty. For the first recipe you need the following products: one duck, 400 grams of sour apples (Antonovka, etc.), one lemon, oregano, thyme, salt and pepper, to taste.

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

Cooking method:

Wash the duck thoroughly. Rub well with salt, freshly ground pepper and spices outside and inside. We pierce the legs and breast with a toothpick in several places. Cut 400 grams of apples and half a lemon into slices. Then we place apple slices, some herbs and lemon into the duck. We sew up the hole or fasten it with toothpicks. If desired, rub the duck on top aromatic herbs. Place the duck in a baking sleeve. Place a couple of lemon slices on top. We tie the sleeve tightly.

Bake the duck for 2-2.5 hours (cook at 190 degrees). For a beautiful crispy crust, cut the sleeve 30 minutes before it’s ready. Be careful! A lot of hot steam and fat accumulates from the bird.

Recipe No. 2

Products:

• one duck
• one onion
• two or three apples
• four cloves of garlic
• salt and freshly ground black pepper to taste
• duck giblets
• 0.5 teaspoon each dried thyme and marjoram (or your favorite spices to taste)
• frying oil
• one tablespoon honey

Cooking method:

Wash the duck giblets thoroughly and cut into cubes. Peel the onions and cut them into half rings. Fry in vegetable oil onion until transparent. Add the giblets, fry everything together for a few minutes, add salt to taste.

Peel the apples and remove the stem. Then cut into small cubes. Mix apples with duck giblets. Add dried marjoram and thyme. You can also use your favorite seasonings.

Wash the duck thoroughly and dry it with a towel. Rub the bird with salt and freshly ground pepper.

Peel the garlic cloves and cut the garlic cloves lengthwise into three parts. Using a knife, we make deep cuts in the duck (legs, breast) and stuff it with garlic.

Stuff the duck with apples and giblets. We fasten with toothpicks. Place in a preheated oven. Bake for about two hours at 180 degrees. From time to time, pour in the released fat. At the very end, lubricate the duck with bee honey and increase the temperature to 220 degrees. Bake for ten to fifteen minutes until beautifully formed. golden crust.

Recipe No. 3

Products:

• one duck (take a bird about 2 kg or more)
• one tablespoon of your favorite poultry seasoning
• one teaspoon of salt
• one glass of honey
• two oranges
• 1.5 glasses of water
• one hundred grams of oil

Cooking method:

Wash and dry the duck. Then rub the bird with a mixture of salt and seasoning. We fill it with slices of one orange and fasten the belly with toothpicks. Place the bird back up in the pan.

Mix in a small saucepan Bee Honey, juice squeezed from the second orange and oil. Cook over low heat until the ingredients are completely dissolved. Turn off when the liquid thickens slightly. Coat the duck with half of the honey mixture, leaving the rest of the mixture for lubrication while baking in the oven.

Pour 1.5 cups of water into the mold. Bake the duck without foil at a temperature of 190 degrees at the rate of 20 minutes for every 0.5 kilogram of bird. After about an hour, turn it breast side up. At the end of cooking, cover with foil and reduce the temperature to 150 degrees if our bird begins to burn. During cooking, periodically coat the duck with honey mixture.

How to cook duck in the oven so that it is soft and juicy (recipe No. 4)

Products:

• one duck
• 150 ml
• one head of garlic
• salt, freshly ground black pepper, spices to taste
• two apples and two oranges

Cooking method:

Wash the duck and dry it. Then use a submersible blender to beat the mayonnaise with garlic and your favorite spices.

Generously coat the entire bird with mayonnaise. Slice an apple (remove the seeds) and an orange (do not peel it), stuff it with apples and oranges. Sew it up with thread and place it in a preheated oven. Cook the bird for 3.5-4 hours at 180 degrees.

Soft and juicy duck in the oven: how to cook

Products:

• one duck (weighing 2-2.5 kilograms)
• two teaspoons each of salt and ground paprika
• one teaspoon ground black pepper
• one hundred grams of melted butter

Cooking method:

Preheat the oven to 190 degrees. Rub the outside of the bird with salt. ground paprika and freshly ground pepper. Place the bird on a baking sheet.

Greetings, dear friends and guests of the culinary site Home Restaurant! Today we have duck in the oven again...in pieces. Last time I told you how to cook duck in the oven with oranges, and today I’ll be happy to share basic recipe, how to cook duck so that it is soft and juicy in the oven.

Therefore, if you have a whole duck, or a duck in pieces, and you don’t know how to deliciously cook a duck in the oven, welcome to my kitchen, where I will go into detail and with step by step photos I’ll tell you what to marinate duck in so that it turns out juicy, soft and tasty, and how to bake it correctly.

Many people are interested in the cooking time for duck in the oven - we will also discuss this aspect of the recipe in more detail. So, a detailed excursion, for you, my dear readers - how to cook delicious duck, a recipe with step-by-step photos at your service!

Ingredients:

• 1 kg. duck (whole or pieces)

Marinade:

• 4 tbsp. soy sauce
• 3 tsp grated ginger
• 2 tsp honey
• 1 tsp mustard

To submit:

• Cherry sauce

How to cook duck so that it is soft and juicy in pieces:

For the recipe I used duck legs, but any bone-in duck parts will do, as well whole carcass ducks I prefer to bake the duck in pieces, because then it does not need to be cut into portions in finished form. This does not affect the juiciness in any way, plus the duck in pieces will cook faster in the oven. It is advisable to use chilled meat, or frozen pieces of duck on the bone in a vacuum.

Combine all the ingredients for the marinade in a deep plate.

And mix until smooth. You should end up with a thick paste like the one in my photo.

Next, mix the duck pieces with the marinade in a large, deep bowl. If you are using a whole duck carcass, make sure that the marinade is evenly distributed. Tighten the bowl cling film, or cover with a lid and place in the refrigerator to marinate for at least 6 hours, preferably overnight. I usually marinate the duck in the evening, and put it in the oven at 10-11 in the morning, so that I can get a hot and rosy meat dish when the guests arrive.

Place the marinated duck pieces in a heat-resistant dish of a suitable size. If you are roasting a whole duck, then you will need a duck pan or a dish with high sides.

Next, seal the mold tightly with foil in two layers, much like in my photo. And we send the duck to bake in a preheated oven at 180 degrees for at least three hours. After three hours, you can open the foil slightly and pierce the meat near the bone to check the readiness of the duck.

If you want duck with appetizing crust, I recommend removing the foil and keeping the meat under the top grill for 15-20 minutes. As a rule, modern ovens have such a “Top Grill” function. If there is no such function, place the dish with the duck on the top level of the oven and turn on the top heat at 200 degrees.

Serve the duck immediately, before the dish has cooled. The perfect complement for duck baked in the oven -

For me, duck baked whole in the oven is... festive dish, and I want to tell you how to fry it different ways, and offer three of my favorite recipes. Even though these recipes are very time consuming, you will find that they are very easy to prepare.

A simple recipe for juicy duck in the oven in the sleeve

Kitchen tools: cutting board; knife; garlic press; baking tray; disposable syringe; two small bowls; sleeve for baking.

Ingredients

Video on how to bake a juicy and tender duck in the oven whole

• The longer the duck is marinated, the juicier the meat will be in the end.
• Instead of a sleeve, you can use baking foil.

Recipe for duck with apples and potatoes in the oven

Cooking time: 5-7 hours.
Calories: 100 g – 232.9 kcal.
Kitchen tools: cutting board; knife; baking tray; paper towel; toothpicks; deep bowl; roasting pan with lid; large spoon; frying pan; silicone spatula; silicone brush.

Ingredients

Cooking sequence

1. Wash the duck, clean it of any remaining feathers, trim off excess skin near the neck and the tips of the wings.
   
   
2. Cut 4 cloves of garlic into thin slices. Sprinkle the duck with salt and pepper and coat it thoroughly on all sides and inside.
   
   
3. Now rub it with garlic, put it in a bag or wrap it in cling film and put it in the refrigerator for 4-5 hours.
   
   
4. Wash the apples, cut them in half and remove the cores. Peel the garlic from the duck and put all the apples inside. Secure the edges of the duck belly with toothpicks.
   
   
5. Place the duck in the center of a large roasting pan, cover and place in the oven with temperature conditions 200-220 degrees for 1 hour.
   
   
6. Remove the duck from the oven and drain any fat from the roasting pan into a separate container.
   
   
7. Peel 9-10 potatoes and cut them into large slices. Salt, pepper and fill it with duck fat.
   
   
8. Place the potatoes around the duck and place in the oven for 30 minutes, but without the lid.
   
   
9. Place 2-3 tbsp in a heated frying pan. spoons of honey and melt it a little. Cut 1 orange in half and squeeze the juice of one half into the honey. Stir, bring to a boil and remove the honey sauce from the stove.
   
   
10. Now coat the duck with this sauce every 15 minutes until the duck is golden brown and the potatoes are completely cooked.
    
11. Ready!
    
    

Video about how to deliciously cook a whole duck in the oven

If you have questions about cooking duck this way, then carefully watch this video recipe.

• Instead of a Dutch oven, you can use foil for baking.
• You can add pepper, paprika or rosemary to the potatoes.
• Instead of honey sauce you can brush the duck with duck fat, which is rendered during frying.
• Serve the duck on large dish along with potatoes, garnished with orange slices.

Recipe for duck with apples and rice in the oven

Cooking time: 3 hours 30 minutes.
Calories: 100 g – 308 kcal.
Kitchen tools: paper towel; cling film; pot; small bowl; colander; duckling pan with lid; needle and thread.

Ingredients

Cooking sequence

1. Wash the duck and dry it with a paper towel.
   
   
2. Coat the duck with 1 teaspoon of salt, 1 teaspoon of black pepper and finally 1 teaspoon of cinnamon.
   
   
3. Wrap it tightly in cling film and put it in a cool place for 2-3 hours.
   
   
4. Wash 1/2 cup rice and soak it in cold water for 30 minutes.
   
   
5. Then cook the rice until half cooked for 15 minutes. Place the cooked rice in a colander and rinse thoroughly.
   
   
6. Wash the apples and cut them into large slices.
   
   
7. Pour 2-3 tbsp into the duck dish. spoons of water and put 2 bay leaves, 5-6 black peppercorns and 5 allspice peas into it.
   
   
8. Fill the inside of the duck with apples and rice. Sew up the openings of the neck and abdomen with thread.
   
   
9. Place the duck in the duck roaster, cover with a lid and place in the oven for 2 hours. Bake at 220 degrees.
   
   

Video on how to roast a whole duck with apples and rice in the oven

• If you don't want to sew the duck, use toothpicks.
• For this dish, choose green, sour, hard apples.
• Cinnamon will give the duck a beautiful golden brown color and a spicy aroma.

• Now that you have learned how to cook duck in the oven in several ways, I recommend mastering the recipe for cooking Peking duck at home.
• One of the recipes I suggested uses Orange juice. If you liked it, then I suggest you learn how to cook.
• It is not at all necessary to use the oven, because you can cook just as tasty and aromatic duck in a slow cooker.
• Duck can be cooked not only whole. On weekdays I use this recipe stewed in pieces duck—-, which can be served with any side dish of vegetables.
• I find recipes for cooking duck fillet no less tasty and interesting, so I advise you to try them too.

I hope that with my recipes I have inspired you to new culinary exploits, and you will be happy to share your successes in the comments.

Many housewives always wonder what tasty treats they can give their loved ones. Duck meat is considered a fairly common product in cooking. If the meat of such a bird is of high quality, then it will have dark color and soft texture. It may be noted that duck is considered a fatty product.

Often, many housewives are faced with a wide choice when purchasing this product. After all, the stores have a wide range of products on offer. Broiler product is, of course, less fatty and softer. Poultry that grows on natural food is generally always distinguished by its toughness. They also often sell old bird, which is particularly wiry.

A young duck can always be distinguished by certain characteristics. When choosing, you should pay attention to the fat; the lighter it is, the younger the bird. The meat has an elastic consistency and nice smell. For dietary nutrition This product is not suitable, as it is particularly fatty. Broiler ducks, especially balanced and nutritious in composition. And, of course, it is worth noting that such a bird contains many vitamins and minerals.




Some housewives, before starting to cook such valuable product people are wondering how to cook duck so that it is soft and juicy in the oven, since often after cooking it is either tough or not juicy. To avoid such incidents, there are several secrets and nuances that will allow you to avoid these troubles in the future.

You can cook the duck either whole or in pieces. Of course, the most trump dish is considered stuffed duck baked whole. To prepare such a dish you will need cereals, vegetables, and herbs. Many people use fruit or dried fruit. To give pleasant aroma and taste, select spices according to your taste.

Before you start cooking, you need to choose convenient utensils. It is better to take a deep baking tray. You can use foil or bake directly on the grill, placing a container under the duck to catch the fat. Many people use microwaves and grill.

Cooking in pieces is faster than whole, but duck carcasses cooked whole will retain more nutrients and valuable substances. There are many cooking recipes, but the most popular ones are distinguished by their simple approach and ease of preparation. The most common dish is duck, which is stuffed with apples.

To prepare the dish you will need the following products:
- apples;
- gutted poultry carcass;
- prunes (you can take dried fruits and pre-soak them), nuts, dried apricots;
- spices.

Preparation

The duck is processed, gutted, washed and dried with napkins. Salt is mixed with spices and coated with the entire carcass. The apples are peeled and chopped, mixed with all the other chopped ingredients. The duck is stuffed and sewn up. The top of the bird can be rubbed with turmeric and vegetable oil, then it will have a golden color.

Then we bake the duck. Then cut into portions and serve with any side dish. If the carcass is prepared for festive table, then after cooking the duck is placed on an oblong tray and decorated with lemon slices and herbs.

For those who like a sour taste, use, for example, lemons or oranges when stuffing. The duck will be soaked in the juices of such products and will have a fruity aroma. Therefore, to prepare this masterpiece, you need to take several lemons and oranges, and you will also need honey, vegetable oil and spices.

Preparation

First, the marinade is prepared; for this, orange and lemon juice are squeezed out, mixed, and you can add a little wine. Rub with marinade every 15 minutes for an hour. Next, mix spices, salt and rub the carcass. After which you can stuff it with citrus fruit slices. Then the duck is either sewn up or secured with toothpicks.

This bird is baked in the oven for several hours. When cooking, a lot of liquid is released, which should be poured over the duck when frying, this will give it juiciness and a beautiful appearance.

Duck baked with potatoes




I would like to note that many people do not like the combination of sweet flavors in meat. That's why wonderful recipe the duck will be stuffed with vegetables.

To do this you need to prepare:

- gutted duck carcass;
- bulb onions;
- garlic;
- salt, spices;
- honey;
- potato.

Preparation

Peeled potatoes are cut together with onions small cube. Then a mixture of spices is prepared; for this, salt, spices, grated garlic and honey are mixed into a homogeneous mass. Rub the mixture on all sides of the duck. Then the inside of the duck is stuffed with potatoes and onions.

The entire carcass is placed on a large sheet of foil and wrapped on all sides. Then put it on a baking sheet, add a little water and simmer in the oven for about two hours, after which the duck is checked for readiness. If the bird looks pale when the foil is opened, then the foil is removed and baked until golden brown.

In any case, a whole cooked duck will acquire a golden color when rubbed with honey. Some people simply simmer the duck in the oven for 4-5 hours over low heat, usually with older meat as it is very tough. But when languishing, even an old and wiry duck turns into a soft and juicy dish. So that the bird always has juicy meat it must be wrapped in foil before cooking.




Cooking duck is not always a quick process, because it can be wild, which means its meat is much more sinewy than, for example, domestic duck. But the dish of this particular bird is different and taste qualities. You can even note that such a treat turns out more aromatic and tastier if it is prepared correctly.

To avoid the question of how to cook a duck so that it is soft and juicy in the oven, marinate the bird a day in advance. This is done so that the meat has time to marinate well. Marinade is important stage proper preparation meat, because the softness and juiciness of the dish in the end depends on it.

It’s not uncommon that many housewives, having tried a bunch of recipes, are not happy with the result. This is not surprising, because you need to take into account all the nuances. For example, how to cook wild duck Not everyone knows. Most people cook poultry, using duck fat that is basted during the cooking process. But in order to know how to cook wild duck you need to know a few secrets.

Some chefs specifically share their secrets, noting the subtleties of cooking technology. Duck in most cases takes a long time to become a baked culinary masterpiece.

In order to bake a duck in the oven quickly, you need to boil it first, but do not drain the broth, but pour it into a baking tray where the whole duck will be cooked in the oven. This is one of the chefs' secrets when the dish doesn't tolerate long cooking. It’s not uncommon for novice housewives to not know how to cook duck in the oven so that it is soft.

I would like to say right away that the softness of the meat is imparted by a properly prepared marinade, perhaps even of several types, the first of which will have a vinegar base, and the second a kefir one. In order to know how to marinate a duck for baking in the oven, you need to use this double method of marinating meat, but in order to know how to bake a duck so that it is aromatic and beautiful, it is better to use honey.




So, in order to get soft, juicy meat, use a double marinade. First, rub the prepared duck carcass with diluted 9% vinegar (diluted 1:1) and leave for 3-4 hours. At the same time, repeat the rubbing every hour. After this, soak the bird in kefir, which you pour into a deep container and leave the carcass for 4 hours. After which the meat is rubbed with spices mixed with honey and baked. This option is quite common and has long been used in catering.

Queen is a duck

This delicacy is usually prepared for special occasions, but you can also prepare it to please your family and friends with a tasty and aromatic dish, for example, for dinner.

To prepare, you will need a duck carcass, medium-sized potatoes, mayonnaise, ketchup, salt and pepper, ground to taste. For registration you need to prepare large sheets curly lettuce and cherry tomatoes. We marinate the bird carcass to your taste, remove the skin from the potatoes, but do not cut them.




Mix mayonnaise, ketchup, salt and pepper and rub the duck and potatoes, then leave the products to soak in the spices for several hours. Then line a baking sheet with a sheet of foil large enough to wrap the bird in it. Place the potatoes around the edges and add a little water to the baking sheet. Afterwards we send the dish to the oven.

You need to carefully monitor the liquid in the pan. There shouldn’t be enough water, otherwise the potatoes will burn, but you don’t need a lot so that the vegetables don’t turn out boiled. Of course, the potatoes will cook earlier, so you should put them on a dish and continue baking the bird.

After the meat is ready, it is laid out on a lettuce leaf, decorated with baked potatoes and tomatoes, alternating them with each other. Decorate with sprigs of greenery and serve. So beautiful and aromatic dish It will always whet your appetite and will certainly please your guests and loved ones.

It should be noted that duck meat is useful for pregnant women because it contains an element such as chromium, and, of course, is endowed with many more vitamins that are simply necessary for the human body.

Dmitry, what should be the weight of an ideal roasting duck?
Starting from two kilograms - two kilos one hundred grams, two two hundred or three hundred - ideal weight roast ducks. This is a wonderful bird: it already has a lot of meat and it is not old yet.

If the duck is frozen, how to properly defrost it before baking?
You need to remove the duck from the refrigerator and, without opening the package in which it is frozen, leave it room temperature. must thaw completely. Under no circumstances should ducks be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.

How to treat a duck before baking?
If the duck has feathers, you need to singe the bird and remove the feathers. If there are any giblets, remove them. If the bird is already without feathers, take the time to process it before baking. Take any convenient tweezers and remove the remaining feathers that stick out from the skin. Then tuck the wings. There is such a power move - it’s called “ chicken wing».

You should do the same with the duck. Take a duck wing, cut off the outer phalanx, and wrap it from the breast to the back. Turn it so it rises. Also fill the second one. This is necessary so that the wings do not spread out in different directions during baking, but are neatly folded. This technique does not in any way affect the dryness of the bird or, as they say, the fact that the wings may burn. It's just more aesthetically pleasing.

What are the best spices to use for roast duck?
Can buy ready mixture for a duck, now there are many different sets of these on sale. The prepared duck should be rubbed with spices outside and inside, and left overnight in the refrigerator. Or you can prepare your own proprietary spice mixture. For example, for Peking duck, you need to take Chinese mixture « Five spice", cinnamon, star anise, hoisin sauce, rice vinegar, leeks, ginger and garlic. Mix the spices, chop the ginger and garlic, and chop the leek coarsely. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.

Then put leeks inside, sew up the belly and bake. Remove the onion from the finished duck and you can eat it. By the way, they used to feed Peking duck to emperors: they threw away the meat and ate only the crispy skin.

Other spices that go well with duck include cardamom, cinnamon, and star anise. Main secret is that all the spices must be put in correct proportions and in small quantities, and know which spice is how strong.

Are there any spices that don’t go well with duck and can ruin the taste forever?
By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Spicy Cayenne pepper for a duck, for example, it is not needed at all. And here Bay leaf will fit well. By the way, it is used in Beijing marinade. But you only need a little bit of it.

Can vanilla go with duck?
Why not. If you stuff a duck with pears and add a vanilla pod, you will get a vanilla duck, the taste will be very interesting.

How to bake a duck so that the breast remains juicy?
You need to heat the oven to 80-90°C and put the duck in there for two hours, let it lie. Then pull out the duck and stick it into the thickest part ( for example, in the leg or thigh) thermometer or meat probe and check that the temperature of the meat is about 65-67°C. If the result is achieved, let it sit without the oven, let it sit in the air for another half an hour and it will finish. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and put it in the oven until the duck gets color and is covered golden brown crust. This way the duck will not be completely cooked and will remain juicy. Remember, breast always cooks faster than legs. This general rule or, if you prefer, duck roasting technology. And it doesn’t matter whether you stuff it or not. This is exactly how you should always act.

Why does baking matter?
For baking, take the most ordinary baking sheet so that the duck fits completely. Roasted duck can also be cooked in a duck roaster.

Many people bake duck with apples. Does the variety of apple matter?
Choose the latest apples - those that are picked before the first frost. They have bright taste, strong flesh and they are shelf-stable. Better, of course, than domestic varieties. But if there are none, take Granny Smith apples from imported apples - they retain their texture perfectly.

How to prepare apples for filling?
Apples must be peeled and cut into large slices. Add lemon juice lemon zest, raisins, cinnamon and Walnut (first you need to fry it in a dry frying pan and chop it quite coarsely) Well, honey is a must. You will get an original spicy filling.

Besides apples, are there more original options?
Certainly! Take a baking sheet, put a lot of tangerines and cinnamon sticks around the duck and put it in the oven. Let it bake at 80-90°C for 2 hours or a little more, depending on the size of the duck.

How does the roasting time of a duck depend on its size and why bake it for so long?
A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then you need to further check its readiness during the baking process. This long time It is necessary that the protein does not collapse, so that the meat remains pink, then the duck turns out juicy. After all, there is not much fat in the duck; there is nothing to render there. If you bake the duck so as to render out the fat, you will end up with dry meat. And in duck, fat is important, because it also affects the taste. Excess fat When baking, of course, it will go away, but some of the fat should remain inside.

How to make the filling juicy?
If you stuff a duck with couscous or other grain filling, then during the baking process a lot of juice and fat will be released from the duck ( about a glass), the filling will absorb it. Couscous, rice or millet have good absorbent properties. But if in doubt, you can add butter to the filling.

How to sew up a stuffed duck?
Kitchen twine or thread. If there are no special ones, take regular threads, the thickest and strongest. The whole point of stitching is to puncture the fat, so use a thick needle. Well, a thimble won't hurt.

What sauce is best to serve with roast duck?
The best sauce for duck can be prepared using the juice of the same duck, which will flow out during the cooking process. I recommend frying onions, carrots and celery in equal proportions on olive oil, add two anise stars, fry more and add honey. Pour in the red wine, and when it has evaporated, add the duck juice and a little water. Add salt, sugar and black pepper. You can also use some frozen lingonberries. Boil the sauce until it thickens, then strain and separate the vegetables.

What side dish goes best with baked duck?
Tangerine chutney. Take in equal shares white vinegar and sugar. Evaporate a little over high heat to form a syrup. Add cinnamon stick, chopped chili pepper and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallots. Place all this in a bowl. When the temperature of the syrup is 80°C, pour over the tangerines and let stand until cool. Here is the original side dish.

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