Repeat after famous chefs, stuff the duck with apples and citruses, bake in salt, glaze with honey, simmer in wine. It will be incredibly delicious.

How to choose a duck

1. It is better to take chilled poultry: its quality is easier to determine.
2. The skin should be a uniform light color without bruises, spots, plaque, dents or other damage. Fresh duck meat should be slightly moist and the skin should not be sticky.
3. Press the fleshy part with your finger: if there is a dent, the duck is not fresh.
4. An old bird will turn out dry and tough. So take the young one. Such a duck has cartilage at the tip of the breast, its beak is shiny, clean and quite flexible, the membranes are not stuck together and move apart easily, the meat has a reddish tint, the fat is not dark, but transparent, the legs are yellow.
5. An unpleasant or sour smell indicates that the bird is not fresh.

How to prepare a duck for roasting

1. If you bought a frozen carcass, be sure to defrost it. A bird weighing 2 kg thaws in the refrigerator for about a day. If you want to finish it within 3 hours, place the duck in a pan of cold water. It is important to change the water every half hour and make sure it remains cold.
2. Remove the neck and legs, if present, and gut the bird. You can later use the offal, for example, for broth.
3. Trim any excess fat from the neck and back to ensure it does not interfere with the crispiness of the cooked duck. But do not cut off excess skin: it will be needed to seal the stuffed carcass.
4. Pour boiling water over the duck. For 2 kg you will need 5 liters of water. Take half of the prepared boiling water and carefully pour over the carcass so that the liquid does not get inside. Dry with a clean towel and leave for half an hour until completely dry. Repeat. Scalding will help clog the pores so that the cooked duck has a crispy skin. But if you don’t have time for this, just rinse the bird thoroughly with cold water inside and out and dry it well.
5. When or before seasoning the duck, make cross cuts in the skin without damaging the meat so that excess fat can escape during cooking.

Photo: YURENIA NATALLIA / Shutterstock

Ingredients

• 1 glass of orange jam;
• 6 sprigs of thyme;
• 1 tablespoon grated ginger;
• 2 tablespoons pink peppercorns;
• 1 duck carcass (a little more than 2 kg);
• ground black pepper - to taste;
• 1 medium onion;
• 1 medium;
• 1 stalk of celery;
• 2–3 cm of ginger root, cut into ½ cm slices;
• 1 bay leaf;
• 1 sprig of fresh rosemary;
• 3 cinnamon sticks;
• about 2 kg of coarse salt (should be about the same as the duck weighs).

Preparation

In a small saucepan, heat the jam until liquid and strain into a bowl. Add 4 sprigs of thyme, grated ginger, pink peppercorns and set aside the glaze.

Prepare the duck as described above and season the inside with pepper. Cut the onion, carrots and celery into large pieces and put them in the carcass. Place 2 sprigs of thyme, slices, bay leaf, rosemary and 1 cinnamon stick there.

Seal by sewing the skin together with kitchen thread or using toothpicks. Tie the legs.

Pour ⅓ of the salt into a deep baking tray or mold. Place the duck on top, brush it generously with the glaze and leave some cinnamon sticks nearby. Add the remaining salt and place in the oven preheated to 200°C.

Remove the meat after 2 hours 15 minutes or when a food thermometer inserted into the thickest part of the thigh registers 70°C to 75°C.

Let the finished dish cool for half an hour, then turn the dish over and place the duck on a large cutting board. Remove salt and skin, cut into slices and serve.

Photo: nilswey/Depositphotos

Ingredients

• 2 ducks, 2 kg each, with neck and giblets;
• 3 sprigs of fresh rosemary;
• 1 nutmeg;
• 2 oranges;
• 1 tablespoon salt;
• 8 cloves of garlic;
• 3 red onions;
• 5 cm ginger root;
• a couple of celery stalks;
• ½ cinnamon stick;
• 3 bay leaves;
• 2 kg of potatoes;
• 1 liter of water or chicken broth;
• spices for potatoes - to your taste;
• 2 tablespoons flour;
• 200 ml port wine.

Preparation

Prepare the ducks, set aside the necks and giblets. Separate the leaves of one rosemary sprig from the stem. Grate half the nutmeg and orange zest. Mix with a spoon of salt.

Rub the ducks with the mixture inside and out, place in a bowl, cover and refrigerate for several hours.

Preheat oven to 180°C. Stuff the ducks with the remaining rosemary and the orange halves.

Chop the peeled onion, carrots, ginger and celery. Place in a deep baking tray along with the cinnamon, bay leaves and chopped necks and giblets. Place the baking sheet on the lower rack of the oven.

Place the ducks breast side up on the rack above it. The fat should drip onto the baking sheet.

Peel the potatoes, cut into pieces and place in cold salted water. Bring to a boil, then cook for 5–10 minutes, drain in a colander and stir.

After an hour, remove the baking sheet with vegetables and giblets. Immediately replace it with an empty one so that the grease does not stain the oven.

Pour the fat from the pan into a bowl. Place the vegetables and duck parts in a saucepan, and pour a little boiling water onto a baking sheet to remove any stuck bits from the bottom. Drain the liquid into the pan with the vegetables, add a liter of water or broth and place over medium heat. Skim off any fat that rises to the surface.

Place the boiled potatoes on the baking sheet that you left in the oven. Add a few tablespoons of fat drained from vegetables, season with spices and bake for another hour.

In a separate pan, heat 2 tablespoons of fat. Add the flour and stir until it becomes a paste-like consistency. Add the contents of the pan with vegetables and pour in the port. Bring to a boil and cook for 30 minutes, stirring occasionally.

Remove the potatoes and ducks from the oven. Place the carcasses on plates, cover with foil and leave for 15 minutes.

Strain the contents of the pan through a sieve, pressing the vegetables to extract as much aromatic juices as possible - this is your sauce. Pour it into a clean bowl and keep warm over low heat, remembering to remove fat from the surface.

Jamie Oliver suggests not cutting the duck, but using tongs to separate the meat from the bones and using your hands to tear the flesh into pieces. Serve with potatoes and sauce.

Ingredients

• 2¹⁄₂ kg duck;
• 1½ teaspoons salt;
• 1 teaspoon ground pepper;
• ½ teaspoon dried garlic;
• ½ teaspoon ground paprika;
• 5 small apples;
• ¼ cup honey;
• ¼ cup freshly squeezed orange juice;
• 2 tablespoons lemon juice.

Preparation

Prepare the duck. In a small bowl, combine the spices and rub over the bird.

Core the apples, cut them in half and stuff the duck. Seal the carcass with toothpicks and tie the legs.

Place the bird, breast side down, on a rack in an oven preheated to 180°C. Place a drip pan down to catch excess fat. Bake for 50 minutes. Then turn over and cook for the same amount.

Whisk honey, orange juice and. Remove the duck, brush generously with the honey glaze and leave for 20 minutes. Slice and serve with your favorite side dish.

Photo: Lesya Dolyuk / Shutterstock

Ingredients

• 2½ kg duck;
• 5–6 citrus fruits (oranges, lemons,) without peel;
• salt - to taste;
• 2–4 teaspoons potato or corn starch;
• 1 glass of white wine;
• 4 tablespoons of your favorite jam.

Preparation

Preheat oven to 120°C. Prepare the bird by stuffing it with citrus and sealing it with string or toothpicks. Make slits in the skin. Rub the carcass with salt and place it on the grill, breast side up. Place the baking tray down so the duck fat will drip onto it.

Bake until golden brown, 6–7 hours. If you want a more golden brown crust, half an hour before cooking, increase the temperature to 260 °C and hold for another 5-10 minutes. Let cool for 15 minutes, uncovered with foil.

Prepare the sauce. Dissolve the starch in a few tablespoons of wine, pour the rest into the pan and heat slightly. Add jam, stir until smooth and bring to a boil. Add more jam or wine if necessary and remove from heat. Slowly pour the starch mixture into the sauce until slightly viscous, stirring constantly.

Remove citrus from carcass and shred meat. Add the sauce to a plate, place the duck pieces on it and serve.

Photo: Bochkarev Photography / Shutterstock

Ingredients

• 2¾ kg duck;
• salt;
• 5 cloves of garlic;
• 1 medium lemon;
• ½ cup balsamic vinegar;
• freshly squeezed juice of 1 lemon;
• ¼ cup honey.

Preparation

Prepare the duck. Season it generously with salt, inside and out, place it on a board and stuff it with garlic and sliced ​​lemon. Seal and tie the legs together.

Preheat oven to 180°C. Place a wire rack over a baking sheet or deep dish, place the bird on it, breast side up, and bake for 1 hour. Then turn over and cook for another 40 minutes. Drain the fat from the pan, turn the bird over again and continue cooking.

Make the glaze. Combine balsamic vinegar and lemon juice and generously brush the mixture onto the duck every 10 minutes for 40 minutes.

In a separate bowl, combine honey and 3 tablespoons of the vinegar-lemon mixture. Continue brushing the duck with this mixture every 10 minutes for another 40 minutes.

10-15 minutes before cooking, you can increase the temperature to make the crust crispier and golden brown.

Remove the meat from the oven and wait 15 minutes. Remove the lemon and garlic, slice the duck and serve.

Photo: vsl/Shutterstock

Ingredients

For the main part:

• 1 small duck (1 kg);
• 1 teaspoon of vinegar for soaking meat + ½ teaspoon for greasing;
• 2 tablespoons oyster sauce;
• 1½ tablespoons Shaoxing or other rice wine;
• 1 teaspoon Chinese 5-spice mixture: star anise, Sichuan pepper, cloves, cinnamon, fennel;
• 2 tablespoons maltose molasses;
• 2 tablespoons of boiling water.

For pancakes:

• 1½ cups flour;
• a pinch of salt;
• ⅔ glass of boiling water;
• 1 teaspoon oil.

To submit:

• 2 leeks (only the white part is needed);
• 1 cucumber;
• 2 tablespoons hoisin sauce.

Preparation

Prepare the duck. The process is different from the one at the beginning of the article! Pour water into a large bowl and add vinegar. Soak the bird for 1 hour. Let the duck dry naturally (if the kitchen allows, hang it by the head or neck on a hook).

Mix 2 tablespoons oyster sauce, ½ tablespoon wine and spices. Grease the inside of the carcass.

In another bowl, combine molasses, boiling water and vinegar. Brush the duck evenly, leave for 30 minutes, then spread the mixture into another layer. Marinate for 12–24 hours in a cool place. If this is not the case, put it in the refrigerator, but first put the carcass on a bottle of water: it is important that it maintains an upright position and there is air access on all sides.

Prepare the pancake dough. Combine flour and salt in a heatproof bowl, pour in boiling water. Stir with a spatula until smooth. When the dough has cooled slightly, knead it for 8 minutes until elastic. If the dough is too sticky, add a little flour. Cover with cling film and leave for an hour.

Preheat oven to 180°C. Seal the duck using toothpicks. Place a baking sheet lined with foil in the oven and place the carcass on the rack above it. Bake for 20 minutes on one side, then 15 minutes on the other. Reduce temperature to 120 °C and cook for another half hour.

Return to the pancakes. Roll the dough into a sausage and cut into 12 equal pieces. Form balls, flatten them to a thickness of 5 cm. Grease half of them with oil. Place the remaining pieces on the greased ones. Roll out 6 double pancakes with a diameter of approximately 18 cm, making sure that everything is evenly distributed.

Heat a frying pan over medium heat. Place the pancake. When air bubbles begin to form between the two layers after 30-40 seconds, flip the pancake. It should remain white, slightly browned in a few places. After another 30 seconds, the air bubbles will become larger. At this point, remove the pancake onto a plate, let cool for half a minute and carefully divide it into two.

Repeat with the rest. You should have 12 pancakes. Set them aside and cover with a warm towel.

Return to the bird. If it's ready but you want a crispier crust, return to 180°C and bake for another 6-10 minutes. Or take the duck out, place it in a deep pan and pour hot water over it, holding it by the neck.

Cut the duck: first along the middle, then each breast crosswise. Cut the onion and cucumber into thin strips.

CandyBoxImages / Depositphotos

Ingredients

• 4 duck legs;
• 1 bunch of rosemary;
• 4 large cloves of garlic;
• salt - to taste;
• ½ teaspoon of Chinese 5-spice mixture: star anise, Szechuan pepper, cloves, cinnamon, fennel;
• ½ bottle of red wine;
• 2 tablespoons of red currant or quince.

Preparation

Prepare the legs. Preheat the oven to 170°C (or 190°C if electric). Place the rosemary and garlic on a baking sheet and place the stems on top. Season with salt and spices and remove to bake for 1 hour.

Combine the wine and jam in a saucepan and bring to a boil, stirring until the mixture is smooth. After this, simmer for another 5 minutes.

Remove the legs, drain off all the fat and pour in the wine sauce. Bake for another 10-15 minutes until done.

Iko/Depositphotos

Ingredients

• 3 duck breasts;
• salt and pepper - to taste;
• 5 apples;
• 30 g butter;
• 2 tablespoons brown sugar;
• 1 tablespoon olive oil;
• 50 ml Marsala or other fortified wine.

Preparation

Prepare the breasts. Season with salt and pepper and set aside.

Peel the apples and cut into large pieces. Melt the butter in a frying pan, add and mix well. Reduce heat and cook fruit for 10-15 minutes to brown. Save the resulting caramel for serving.

Preheat oven to 180°C. Fry the breasts in olive oil for 4 minutes on each side, starting with the skin. Place on a baking sheet, pour in wine and bake for 10-12 minutes.

Cut the finished breasts into pieces, place on a plate and add apples to them. Top with caramel sauce.

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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.

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

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

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

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

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

You will need:

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

How to cook:

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

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

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

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

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

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

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

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

Duck for New Year with sauerkraut in the oven

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

Prepare the ingredients:

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

Cooking steps with photos:

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

2. Peel the potatoes and cut into thick slices.

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

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

How to cook:

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

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

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

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

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

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

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

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

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

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

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

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

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, that is, 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.