Duck meat has a more interesting taste than chicken meat. Undeservedly, it is prepared very rarely. If you are wondering how to cook duck in the oven, then our selection best recipes will help you decide on the cooking option.

Whole duck baked in the oven

Cooking a whole duck in the oven is not difficult.

You should choose a carcass whose weight is no more than 2.5 kilograms. This is a guarantee that the duck is young, which means the meat will be soft and tender.

Ingredients:

• duck – 2500 g;
• nut – 11 pcs. walnuts;
• vegetable oil;
• apple – 5 pcs.;
• garlic – 4 cloves;
• orange – 2 pcs.;
• pepper;
• prunes – 10 pcs.;
• salt;
• dried apricots – 11 pcs.

Preparation:

1. Rinse the carcass. Take a paper towel. Get wet.
2. Sprinkle pepper into salt. Rub the mixture over the duck.
3. Grate the garlic cloves. Grate the carcass.
4. Chop the peeled apples. Cut the skin off the orange. Grind. Chop the nuts. Chop dried fruits. Mix. Place in the carcass. Sew up.
5. Grease with oil. Place on a baking sheet. Cover with foil.
6. Preheat the oven. You will need 180 gr. Place a baking tray. Bake for two hours, periodically basting with the juice that the duck secretes.
7. When the carcass is completely cooked, remove the foil. Brown. It will take a quarter of an hour for a nice, crispy crust to appear.

Cooking with the addition of prunes

This dish deserves a place on any ceremonial table. The meat turns out sweetish and tender.

Ingredients:

• duck – carcass 3000 g;
• black pepper;
• apple – 3 pcs.;
• salt;
• rum – 130 ml;
• paprika – 15 g sweet;
• prunes – 55 g;
• dry basil – 15 g;
• garlic – 3 cloves;
• raisins – 55 g;
• lime – 1 pc.;
• olive oil– 65 ml;
• honey – 35 g;
• balsamic vinegar – 65 ml.

Preparation:

1. IN ground pepper add salt. Grate the carcass. Wrap in film. Place in the refrigerator. Leave it for a day.
2. Grind the garlic cloves. Fill with oil. Grate the lime zest, squeeze the juice from the lime and add to the garlic. Beat. Sprinkle with basil and paprika. Mix.
3. Rub the resulting mixture onto the duck not only outside, but also inside.
4. Pour vinegar into a saucepan, then rum. Stir. Warm up. Hold for five minutes.
5. Chop peeled apples. Stir in raisins. Chop the prunes. Mix. Pour some of the honey mixture over it.
6. Stuff the duck with the resulting filling. Sew up the hole. Take a toothpick and pierce the carcass in different places.
7. Place on wire rack. Place the baking tray at the very bottom of the oven. Wrap the wings and legs in foil. Place the rack in the center of the oven.
8. Bake for three hours. Mode use 180 degrees. Drizzle with remaining honey sauce periodically.

Appetizing duck with oranges

Rosy, perfectly baked, with a light citrus aroma will bring pleasure not only taste qualities, but also in appearance.

Ingredients:

• cinnamon – 1 stick;
• duck carcass – 2500 g;
• ground pepper;
• orange – 2 large;
• salt;
• allspice – 2 peas;
• garlic – 3 cloves;
• black pepper – 2 peas;
• water – 240 ml;
• honey - 2 tbsp. spoons.

Roast duck with apples or oranges, served with delicious side dish – perfect option For festive dinner in 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 they know how to deliciously cook a bird in the oven so that it turns out juicy, tasty, with crispy skin. By following proven recipes, you will get luxurious dish, which will look attractive, like in the photo in cookbooks.

How much to cook

Baking time – important factor, which 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 roast duck (wild or domestic) is a traditional element festive table, then a great variety of cooking methods were 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. durum varieties, late, green, 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 standard way, requiring 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. Poultry extinguishing will take place in own juice, 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. Mix thoroughly 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. This dish can be served with sauerkraut, pickles, 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 preparing poultry, and buckwheat Duck was no exception. stuffed with buckwheat in the oven, very easy 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 glass;
• lemon – 0.5 pcs.;
• white dry 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 duck breast. Duck fillet in the oven you can combine it 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 in honey and squeezed orange juice, soy sauce.
6. Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

Popular recipe poultry dishes that came from French cuisine– duck baked with oranges. The meat will be very tender and soft, and the top will be crispy, golden brown crust. 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.

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Beijing style

One of the most famous recipes- 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 make at home: you just need to mix Sesame oil, soy sauce, vinegar, chilli, Chinese seasonings of five spices.

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, serve with Hoisin sauce and pita bread.

Stuffed with rice

Great product, which can be used to stuff a bird, is the usual long grain rice, it 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– use a baking sleeve, 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.

Duck baked in the oven is delicious and very beautiful. The ruddy bird will become a real decoration of the table if you cook it according to all the rules.

Here are the best step-by-step recipes for homemade duck in the oven with detailed description, tips and little secrets.

Homemade duck in the oven - general cooking principles

Many people don't like duck, but the bird can actually be very tasty and incredibly tender. It is important to prepare it correctly. The carcass must be cleared of feathers. If there are dirt on the duck, they need to be cut off or wiped off with a brush. Excess fat that hangs down from the cut abdomen can also be trimmed off immediately. It is advisable to marinate domestic duck in advance. Let it sit in the sauce or spices for 5-6 hours, or even better all night.

Basic cooking principles:

1. The rump must be cut off before baking. It is this that gives the bird its specific smell.

2. It is not advisable to cook the duck immediately in the mold; it is better to first cook it in foil or in a sleeve so that the meat is steamed. You can pre-boil the bird or use a special duck roast.

3. Duck baking time is rarely less than 1.5 hours. Therefore, apples, potatoes and other products that will be added to it need to be chopped coarsely.

4. There should be no large spices on the skin of the bird; dried herbs. They will burn and ruin the view.

The baking time for a domestic duck will directly depend on the size, but it is better not to take a bird over 2 kg. If it starts to burn faster than it cooks inside, you can spread sour cream on top and cover with foil and parchment. On average, the temperature for roasting duck is 180-200 degrees.

Homemade duck in the oven: step-by-step recipe with apples in a bag

One of the most popular additions to duck is apples. The bird goes well with them, the result is aromatic and juicy. In a step-by-step recipe for domestic duck, it is better to use sour apples or additionally drizzle the pieces with lemon.

Ingredients

Duck 1 piece;

4 cloves of garlic;

Salt, ground pepper and peas;

2 bay leaves;

2 tablespoons of oil;

10 apples;

Additionally, you will need a baking sleeve or bag. If a ready-made bag is used, it must be suitable in size and long enough.

Preparation

1. Dissolve 5 tablespoons of salt in three liters of water, add ten peppercorns, you can crush it. Chop the bay leaf. Take water at room temperature or cold.

2. Remove the zest from the lemon or immediately cut the citrus in half, squeeze out the juice, crumble the peels and throw them into the water. They will give the duck pleasant aroma, will remove the specific smell.

3. Place the bird in a pan, in a bucket or in a large container, fill it with prepared brine, and leave to marinate in a warm place for at least 5 hours. Or we put it in the refrigerator for 10-12 hours, you can keep the bird for a day, it will only turn out better.

4. Mix black pepper with two tablespoons of oil, add a little salt, and you can add a spoonful of lemon juice. Grind until smooth.

5. Remove the duck from the brine. Place on a wire rack or in a large sieve or colander. Leave for half an hour, let the bird dry, all excess water should drain.

6. Rub the outside of the duck with vegetable oil.

7. Take a couple or three apples, wash them and cut them into quarters. They can also be sprinkled with spices or grated zest, sprinkled with lemon juice, or simply placed as is. We put it inside the carcass, do not touch the rest of the apples for now.

8. Transfer the duck to a baking bag and tie the edges. Using a toothpick or a simple needle, make a couple of punctures on top. We place the bag in a small baking tray with sides or in a mold larger than a duck, since we will then place apples along the edges.

9. Turn on the oven in advance, let it warm up to 200 degrees.

10. Place the duck with apples in the oven and cook for 80-100 minutes, depending on the size and age of the bird. The older she is, the longer we keep her.

11. The apples that remain must be thoroughly washed, the middle cut out, you can do this with a special notch. Sprinkle lemon juice and put it in a bowl, let them wait in the wings.

12. Take out the duck, which is half cooked. There will be a lot of liquid and fat at the bottom of the bag, carefully cut it off from the top and unwrap it.

13. Use a spoon to scoop up the liquid, pour over the apples in a bowl, and stir.

14. Also, use a spoon to scoop up the fat and pour it over the top of the duck so that a beautiful crust appears.

15. Arrange the apples from the bowl around the duck.

16. Place the bird in the oven again and bake for about half an hour. It is advisable to pour the oozing juices over the carcass every ten minutes.

Homemade duck in the oven: step-by-step recipe with potatoes

Another step by step recipe whole domestic duck in the oven. Add everyone's favorite potato. This is the perfect side dish for fatty birds, but it also needs to be cooked just right.

Ingredients

Duck 2.5 kg;

A couple of spoons of soy sauce;

Four cloves of garlic;

8-10 identical potatoes;

100 g sour cream or mayonnaise;

Spices to taste.

You can also cook this duck in a bag, as in the previous recipe, but here the option with a piece of foil and a mold is also very successful.

Preparation

1. We will marinate the bird in mayonnaise or sour cream, whichever you prefer. We pre-wash the carcass, cut off all excess, remove the remaining feathers and soak for an hour in cold water, you can add spices to it. Then rinse the duck and leave it on the wire rack to dry.

2. Mix sour cream or mayonnaise with chopped garlic, add salt, soy sauce, and pepper. Rub the prepared bird first inside, then outside.

3. For marinating, you can use any convenient container with a lid. Great option- plastic bag. But we take a tight one and tie it well.

4. We leave the bird for five hours or overnight, but in the second case we put it in the refrigerator.

5. For baking, use a small baking tray. If desired, you can line the inside with foil to make it easier to clean later. Grease with oil, one spoon is enough.

6. Take the bird out of the refrigerator, rub the marinade over the carcass again with your hands, and transfer it to the prepared pan.

7. We stretch the foil on top. You can make sure it doesn't touch the bird. To do this, place a piece of trimmed fat or lard on the duck. Cover the pan and place in the oven for an hour. The oven should be heated to two hundred degrees.

8. Peel the potatoes; no need to season them with anything. If the tubers are very large, then cut them in half.

9. Remove the duck and carefully lift the foil. Using a spoon, scrape off the fat and pour some over the potatoes. Add additional salt. Cover the bowl and shake vigorously.

10. We also pour the juice over the duck.

11. Transfer the potatoes to the pan, place them around the bird and cover with foil again. Place in the oven for another 40-50 minutes.

12. Remove the foil. We turn the tubers over to the other side, since the potatoes are already saturated with fat on the bottom and a little dry on the top.

13. Immediately pour the fat and juices from the bottom of the pan over the duck.

14. Now you don’t have to cover the bird with foil, just put it in the oven and bake until beautiful crust still up to half an hour.

Homemade duck in the oven: step-by-step recipe with oranges (pieces)

An incredibly simple step-by-step recipe for homemade duck in the oven. The bird turns out amazingly tender and aromatic; it doesn’t take very long to cook, since pieces are used. We chop any parts of the carcass into the right amount, it is advisable to immediately discard bare bones with little meat content.

Ingredients

1 kg duck;

2 oranges;

10 ml soy sauce;

Two cloves of garlic;

1 tsp. mustard;

40 g sl. oils

Preparation

1. Wash the duck pieces, dry with a towel or paper napkins.

2. Heat in a frying pan butter. You can take part of the vegetable. Place the duck and fry on high fire on both sides. Place in a bowl for now.

3. Remove the zest from one orange, chop and squeeze the juice into it. You can first crush the citrus with your hands or roll it on the table with pressure so that the juice comes out better and there is more of it.

4. Add soy sauce to the juice with zest, salt, add a spoonful of mustard, but you can add more if you like spicy food.

5. Peel the garlic cloves, chop and add to orange juice. Stir thoroughly. Add pepper to taste.

6. Simply peel the second orange and cut into circles. Along the way, we select all the bones, as they will not convey much to the dish. pleasant taste.

7. Grease the mold with a drop of oil. Lay the duck in a dense layer, slightly overlapping.

8. Place oranges between the pieces of poultry, trying to distribute them at the same distance.

9. Pour the prepared sauce from juice and spices over the contents of the mold. Distribute evenly.

10. Stretch a piece of foil over the pan and secure the edges so that the coating does not fall off.

11. Cook for an hour at 190 degrees.

12. Serve orange duck with fresh vegetables, side dishes of white or brown rice, supplement with greens.

To prevent the foil from sticking and touching the bird, place a piece of lard on the most protruding part of the duck carcass.

There is no need to add a lot of lemon juice or other acid to the bird when marinating. This will make the meat tough.

Is the crust burnt, burst, or has another defect appeared on it? The bird can be painted with sauce from a bag, or just drop a little and stick on leaves of dill and parsley.

You should not use marinades for duck with honey, ketchup, or a lot of soy sauce, which are often added to chicken. This bird takes a long time to cook; the skin with such ingredients will simply burn.

Duck cooked in foil in the oven is truly gorgeous holiday dish! The taste of baked duck meat differs from other types of meat in its piquancy and unusualness. But in order to really cook delicious duck, a number of certain established rules and regulations must be observed.

Since duck meat is quite fatty, it should not be fried. open fire. Otherwise, during the frying process, all the fat will melt out of the bird and drain, and the meat will become dry, tasteless and tough. Duck can be stewed in a thick-walled cauldron. But still, it can’t compare with baked in the oven!

Roasting a duck in the oven is a kind of culinary ritual. It can be carried out in several ways: in foil, sleeve, dough and even in clay. Of course, in modern conditions the easiest way is to bake a duck wrapped in food foil.

Since foil is capable long time maintain a given temperature regime inside the package, while maintaining the juiciness of the products and not allowing them to burn on the outside.

The so-called “Russian oven” effect is created. And, besides, it’s very convenient: you don’t need to wash the baking container after finishing cooking, there’s no need to fuss with dough or clay.

Yes, of course, foil will not replace the aroma of baked dough, but this is a purely personal choice of preference.

In order for the duck meat to be soft and juicy, the main thing is to choose the right bird. Firstly, it should be homemade (farm), with a moderate fat content. The juiciest meat is from indian ducks, the so-called musk ducks.

The purchased duck must be checked for the presence of feathers or feather stumps. If present, delete. Then the carcass must be quickly tarred over an open flame. If you hold the carcass over the fire, it will begin to melt internal fat, and this, in turn, is fraught with the appearance of dryness in the meat.

After this operation, the meat will acquire a pleasant smoky aroma. After this, the bird should be washed in hot water, dry with paper towels and proceed to cutting and marinating.

Marinating is very important stage preparation that cannot be avoided if you want your duck to be juicy and soft. Will help to partially get rid of stiffness wine marinade, a marinade made from cherry, citrus or lime juice.

Stuffing the duck with chopped apples will also add juiciness. lemon slices or lingonberries. Acidic ingredients They give fatty meat a special piquant shade; in combination with them, the meat is easier to digest and assimilate by the body.
Well, in conclusion: the duck must be wrapped in food foil and baked in the oven for 3-4 hours at 150 0 C.

Step-by-step recipe (whole duck)

How to cook duck in foil in the oven:

1. In a small bowl, prepare the marinade: combine honey, soy sauce, mustard, salt and a mixture of peppers;
2. Rub the processed turkey carcass outside and inside with the prepared marinade;
3. White sweet onion chop into large strips and then stuff the bird with it. Also put a whole lemon inside;
4. Next, the carcass must be sewn up and placed on a baking sheet lined with foil; if you have chopped onions left during the stuffing process, place them around the bird. Raise the edges of the foil, seal the duck tightly and place in the refrigerator for 5 hours;
5. Bake the marinated poultry at 150 0 C for 3 hours. 12-15 minutes before the end of baking, unfold the top of the foil - the bird will brown;
6. Before serving, remove the threads and garnish the duck with lemon slices, baked onions and fresh herbs.

Duck with apples baked in the oven in foil

Ingredients:

• filtered water – 3.5 l;
• natural Apple vinegar– 0.5 l;
• pepper mixture – 10 g;
• laurel leaf – 7 pcs.;
• garlic cloves – 10 pcs.;
• dill - a bunch;
• duck (processed) – 1 pc.;
• sour apples – 6-7 pcs.;
• cranberries – 150 g;
• lemon juice – 2 tbsp;
• honey – 1 tbsp;
• salt;
• basil (dry) – 1 tsp;
• vegetable oil – 2 tbsp.

Cooking time: 2.5 hours.

Energy value per 100 g: 310 kcal.

Step by step description:

1. Prepare sour marinade: Dissolve apple cider vinegar in cold water and add it bay leaves and dill. Then dip the gutted duck carcass, press it down with a weight and leave to marinate for 2 hours;
2. Meanwhile, prepare the apples. Cut them into slices, sprinkle with lemon juice and mix with cranberries;
3. In a small bowl, combine salt, basil, and a mixture of peppers. Rub the prepared mixture onto the marinated duck (outside and inside);
4. Then fill the bird’s belly with apples and cranberries and sew them up with thread or pin them together with toothpicks;
5. Prepare the sauce separately: combine honey, vegetable oil and garlic cloves passed through a press. Divide the sauce into 2 parts. Rub one part over the top of the duck and set the other aside;
6. Wrap the duck in several layers of foil and place in an oven preheated to 160 0 C. Bake for 2.5 hours;
7. 7-10 minutes before the end of baking, unfold the top of the foil, brush the carcass with the second part of the sauce and bake until golden brown.

Poultry stuffed with potatoes and mushrooms

Components:

• gutted duck – 1 pc.;
• potatoes – 1 kg;
• champignons – 0.3 kg;
• coarse salt;
• spices “For potatoes” - 10 g;
• shallots – 1 pc.;
• red wine – 0.5 l;
• filtered water – 2 l;
• sour cream – 100 g.

Cooking time: 3 hours.

Amount of kcal per 100 g: 322.

Step-by-step description of preparation:

1. Prepare a wine marinade: combine filtered water with red wine. Dip the gutted duck into the prepared marinade and leave for 1.5 hours;
2. After the allotted time has passed, remove the carcass from the marinade, dry it with paper napkins and rub it inside and out with coarse salt;
3. Cut the peeled potatoes into small slices and combine with chopped onions and mushrooms. Season the vegetables with the “To Potatoes” spice mixture and then stuff the duck carcass with them. Place what doesn’t fit around the duck;
4. Place the bird on a double piece of foil, arrange the remaining potatoes and mushrooms around and wrap;
5. Bake the chicken with potatoes and mushrooms for 3 hours at temperature conditions at 140 0 C. 20 minutes before the end of cooking, unfold the foil, brush the duck with sour cream and continue baking until golden brown;
6. Serve the finished bird to the table along with the potatoes that were baked around it. Mushroom sauce can be served separately.

Peking duck baked in foil

Ingredients for preparation:

• duck carcass – 2.5 kg;
• liquid honey – 3 tbsp;
• coarse table salt;

Ingredients for marinating:

• sesame oil – 25 ml;
• honey – 30 g;
• soy sauce “Classic” - 50 ml;

To prepare Hoisin sauce:

• sesame oil – 1 tbsp;
• soy sauce - 75 ml;
• wine vinegar – 10 ml;
• salt, black pepper, hot peppers, garlic powder - 1 tsp.

Cooking time: 2 hours.

Nutritional value per 100 g: 306 kcal.

Step by step description:

1. Rub the processed duck carcass with coarse salt and place in the refrigerator overnight;
2. The next day, pour boiling water over the bird several times, and then spray it with air on all sides. This is done using a syringe with a thick needle;
3. Then prepare the marinade: combine sesame oil, honey and soy sauce. Rub the duck with this marinade every half hour (for 4 hours);
4. Preheat the oven to 250 0 C. Pour water into a baking tray and place a wire rack on top. Place the marinated duck on a wire rack, cover the top with foil and bake for 1 hour. Then reduce the temperature to 150 0 C and bake for another 1 hour;
5. Prepare Hoisin Sauce: Combine everything necessary ingredients and grind until smooth;
6. Cut the finished duck into thin slices and serve along with the sauce, pickled cucumbers and green onions.

Recipe with oranges

Ingredients for cooking:

• indo-duck – 2.5-3 kg;
• oranges – 7 pcs.;
• liquid honey – 7-8 tbsp;
• soy sauce – 25 ml;
• mixture " Provencal herbs" - 10 g;
• mustard – 1 tbsp;
• garlic – 1 head;
• lingonberries – 150 g;
• coarse salt;
• a mixture of aromatic peppers.

Cooking time: 2.5 hours.

Nutritional value per 100 g: 307 kcal.

Preparation:

In order for the duck to be better saturated “from the inside” with the marinade, use a syringe with a thick needle. Fill the syringe with marinade and chop the carcass.

More musty smell and tough meat in old birds. That is why, try to choose a younger duck.

If not used for cooking domestic duck, and wild - it needs to be soaked for several hours in clean water(the water should be changed several times). This removes the smell of mud.

Duck in the oven is a very festive dish that becomes the center of the entire celebration. At least in our family, it is rarely prepared just like that for no reason. And since the most important holiday is coming very soon - New Year, then it’s time to start planning and creating your menu.

If everything is more or less clear with and, then I personally have difficulties with the second course. After all, if you believe the signs, you should not serve pork so that the pig will be favorable to you throughout 2019. So I choose between , goose or duck.

In addition to the fact that the duck can be baked whole, it can also be served in pieces. Everyone chooses for themselves which option they like best. Well, shall we get started?

Soft and juicy duck with honey in foil

Duck is especially good at honey marinade. It is on this basis that this bird is usually prepared. Sweet notes make the dish especially tasty. Well, and the crust, of course, becomes very beautiful color. And thanks to the foil, the meat simmers, soaking in its own juices and condensation.

You can use absolutely any spices and seasonings, which will reveal the taste of the dish in a new way every time.

We will need:

• duck - 2.5-2.8 kg;
• salt - 1.5 teaspoons;
• black pepper - 1 teaspoon;
• garlic - 3-4 cloves;
• honey - 1 tablespoon;
• mustard - 1 teaspoon;
• paprika - 1 teaspoon.

Preparation:

1. Prepare the duck. We wash it thoroughly and, if necessary, pluck out feather stumps. We cut off the tail and thin parts of the wings. Dry with paper towels.

2. Rub the carcass with a mixture of salt and pepper on all sides and inside.

Cut the garlic into rings and also rub the entire surface with it.

3. Cover everything cling film and place in the refrigerator to marinate for 3 to 12 hours.

4. Remove all the garlic cloves from the duck so that they don’t burn during baking. Transfer it to a baking sheet lined with two or three layers of foil. Wrap it tightly and put it in the oven at 180 degrees for an hour and a half.

5. At this time, mix mustard, paprika and honey.

After 1.5 hours, we take out the duck and unwrap it. Grease with half of the prepared sauce and bake again for another half an hour.

Then brush with the remaining marinade and return to the oven for another 30 minutes.

While roasting, baste with the poultry's fat.

Transfer the finished duck to beautiful dish, and you can serve it to the table!

Duck with apples and oranges in the oven

Duck with apples is such a familiar and beloved combination of products by many. But this recipe uses not only apples, but also oranges! It may seem that the dish will be sweet, but in fact it is not. In it, all the flavors combine very harmoniously with each other. Fruity notes with honey-soy marinade make the dish unforgettable!

We will need:

• duck - 1 pc.;
• apples - 2 pcs.;
• orange - 1 pc.;
• honey - 2 teaspoons;
• soy sauce - 1 tbsp;
• salt pepper.

Preparation:

1. Rub the prepared duck with salt and pepper outside and inside. 3. We also rub the bird with a teaspoon of honey. Leave for two hours so that it is thoroughly saturated with the marinade.

2. At this time, cut the apples and orange into quarters, leaving the peel but removing the seeds. Add some salt and pepper.

Add a second teaspoon of honey and a tablespoon of soy sauce to the fruit. Mix everything.

3. Stuff our duck with oranges and apples, not too tightly.

We simply place the remaining fruit next to the bird.

4. Place everything in a mold lined with foil. We also cover the dish with foil on top and put it in an oven preheated to 180 degrees for 2 hours, pouring the juice over the bird from time to time.

20 minutes before the end, remove the top foil to form a crispy, fried crust.

Fragrant and very juicy duck, soaked in fruit juice - this is a real decoration for the holiday table!

How to deliciously cook Peking duck?

Peking duck is a dish that came to us from the Middle Kingdom. You haven't been to China if you haven't tried this dish. And, of course, you always want to repeat the recipe at home, but we simply cannot find many products in regular stores. We have to get out and use what we have. This recipe is simple, but the process itself takes quite a lot of time. But the result, of course, will please everyone!

We will need:

• duck - 1 pc.;
• semi-sweet red wine (or vodka) - 150 g;
• soy sauce - 150 g;
• spices (saffron, rosemary, coriander;
• salt;
• wine vinegar - 1 glass;
• boiling water - 2-3 liters.

For the sauce:

• soy sauce - 2-3 tablespoons;
• honey - 1 tablespoon;
• olive oil - 1 tablespoon;
• tomato ketchup - 1 tbsp.

Preparation:

1. Pour wine, soy sauce, and 1-2 glasses of warm water into the container in which our duck will be marinated. Add spices and salt, mix well.

Place the prepared poultry into the marinade. We put it in the refrigerator or on the balcony (if it’s cold there) for 48 hours, every 5-6 hours we turn the bird over to the other side.

2. After the specified time, we take out the bird and pour it on all sides with a solution of boiling water and wine vinegar.

3. Preheat the oven to 200 degrees. We place a baking sheet with water at the very bottom, and a little higher we place the grill with the bird. Cook for 1.5-2 hours.

4. Peking duck served with special sauce, which can be done as follows. Mix soy sauce, ketchup, olive oil and honey. Tomim in microwave oven 2 minutes.

The sauce should thicken.

5. Take the duck out of the oven, let it cool slightly, then cut it into pieces. Serve with pancakes and vegetables. Yummy!

Baked duck with buckwheat and apples in a duck pot

A duck stuffed with buckwheat will not only surprise your guests, but will also fill them up so that no one will remain hungry. After all, this is both meat and side dish in one bottle. And thanks to the duckling, the bird is stewed in its own juice, soaking it in the filling, which, by the way, consists not only of buckwheat. But also from apples and prunes. And these ingredients are optional, you can leave them out if you don't want to. But this combination is incredibly delicious!

We will need:

• duck - 1 pc.;
• buckwheat - 1 cup;
• pitted prunes;
• apples - 2-3 pcs.;
• honey - 80 g;
• mustard - 80 g;
• salt, poultry seasonings.

Preparation:

1. Melt honey in the microwave and mix it with mustard, seasonings and salt. Rub this mixture onto a clean, dried duck.

We coat everything outside and inside.

Wrap the carcass in cling film and put it in the refrigerator for at least 2 hours, or preferably overnight.

2. Wash the buckwheat and add salted water, cook until half cooked.

Cut the apples into quarters, removing the cores.

3. Fill the duck with the prepared filling: first add a couple of tablespoons of buckwheat, then a couple of apple slices and washed prunes. And so on until it's all over. Close the hole with toothpicks.

4. Turn the bird onto its back and place it in the duckling cage.

If the carcass is too large and the lid of the duckling pan does not close, then cover it with foil.

Cover with foil so that its edges go inward. This way, all the condensation released will not flow out. Pour one tablespoon of water inside and place in an oven preheated to 190-200°. Bake for 1.5-2 hours.

30 minutes before the end of cooking, remove the foil or lid and let our duck brown and golden.

Beautiful and fragrant duck with bright and unusual filling will delight everyone who is lucky enough to taste it!

Soft, juicy duck with potatoes in the sleeve at home

A very simple recipe that can be used to bake duck for everyday dinner. I often cook chicken this way. And the sleeve, of course, helps in this matter. After all, there is nothing easier than putting the bird and potatoes in a bag and baking it in the oven. With a little effort and time, you can prepare an excellent main dish for the whole family!

We will need:

• duck - 1 pc.;
• potato;
• salt pepper;
• mayonnaise;
• garlic and herbs as desired.

Preparation:

1. Rub a clean, prepared duck with a mixture of salt, pepper and mayonnaise. Leave to marinate in the refrigerator for 30-60 minutes.

You can add grated garlic or your favorite spices if desired.

2. Place the bird in a baking sleeve. We also put peeled potatoes here. Bake in an oven preheated to 180° for 2 hours.

After two hours, cut the sleeve and leave to bake for another 20 minutes.

A rosy, beautiful duck baked in a sleeve along with potatoes will become full lunch for the whole family!

Fragrant duck in orange sauce in the oven

Exquisite, very aromatic marinade from the juice and zest of an orange makes a truly duck royal dish. Cognac sets off bright taste citrus fruits, honey adds sweetness - what could be better?

Do you want to surprise your guests? Then cook game according to this recipe. They will go crazy just from the scent as soon as they enter your home!

We will need:

• duck - 1 pc.;
• orange zest;
• orange juice - 1 glass;
• dried ginger - 1 teaspoon;
• honey - 1 tablespoon;
• cognac - 1 tablespoon;
• soy sauce - 10-20 ml;
• ground black pepper and salt to taste.

Preparation:

1. Wash and dry the duck, apply salt to it with your hands, rubbing it well over the surface.

2. Mix cognac with orange zest and rub our bird with this mixture. Let marinate overnight in the refrigerator.

3. Then transfer it to a baking bag and cook in the oven at 200 degrees for 30-40 minutes.

4. Take a couple of tablespoons of rendered duck fat, mix it with a quarter glass orange juice, soy sauce, black pepper, dried ginger and honey.

Pour the prepared marinade over our duck, cut the baking bag on top and cook for another 40 minutes.

Cooking time depends on the size of the bird, as well as the oven itself.

This most aromatic dish will amaze everyone with its taste!

A simple recipe for delicious and tender duck in dough at home

I'm sure you haven't cooked duck in dough before! But in vain! Many people don’t want to mess with recipes that require kneading dough. But in reality there is nothing complicated about it. Once you taste the crispy bread, inside of which the most tender meat stuffed with potatoes was languishing, you will be captivated for the rest of your life!

We will need:

• duck - 1.8 kg;
• potatoes - 4 pcs.;
• salt - 1 teaspoon;
• paprika - 1 teaspoon;
• thyme - 0.5 teaspoon;
• rosemary - 0.5 teaspoon;
• mustard seeds - 1 teaspoon;
• garlic - 5 cloves;
• honey - 1 tablespoon;
• vegetable oil - 2 tablespoons.

For the test:

• kefir - 350 ml;
• water - 250 ml;
• flour - approximately 900 g;
• egg - 1 pc.;
• salt - 1 teaspoon.

Preparation:

1. To make it convenient to wrap the duck in dough, cut off its wings and neck. We wash and dry it with paper towels.

2. Rub it with a mixture of spices and salt (to do this, mix chopped garlic, mustard seeds, salt, paprika, thyme and rosemary). Cover with a bag and put in the refrigerator to marinate for two or more hours.

3. Half an hour before the end of marinating, knead the dough. To do this, mix water and kefir, add salt and egg, mix. And we begin to add the sifted flour in parts. When it becomes difficult to mix with a fork, start kneading with your hands. Ready dough put it under the film and let it rest room temperature 20 minutes.

You can knead the dough from any ingredients.

4. Peel the potatoes and cut them into slices. Salt and pepper it.

5. Stuff the duck with potatoes.

Roll out a large layer of dough 5-7 mm thick and place the duck in the center, back up. Wrap the bird with dough on both sides. If the ends are too long, trim off the excess dough. We mold the edges or roll them with a rolling pin so that there are no holes.

6. Grease a baking sheet with vegetable oil and place our duck in dough on it. Bake in the oven at 200 degrees for 1 hour.

After 60 minutes, take out the baking sheet, make cuts in the side of the dough, through which the fat will begin to flow out. Pour this juice over the dough using a spoon.

Reduce oven degrees to 160 and continue cooking for another 30 minutes, pouring the released fat over the dough every 10 minutes.

7. Take out the duck and cut off the top of the bread. Lubricate the bird with melted honey and put it back in the oven for 25 minutes at 180 degrees in convection mode.

This is how beauty turns out! Crispy bread with the most tender duck meat- it’s so delicious that you can’t resist!

Stuffed duck with rice in honey-mustard marinade

If the duck is stuffed with potatoes, apples or buckwheat, then why not stuff it with rice? Quite reasonable and correct solution, thanks to which this easy-to-prepare recipe appeared. The filling cooked in the juice of the bird becomes airy and aromatic.

We will need:

• duck - 3 kg;
• steamed rice - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - a few cloves;
• salt - 1 tablespoon;
• ground black pepper - 1 teaspoon;
• dried rosemary - 1 teaspoon;
• dried thyme - 1 teaspoon;
• turmeric - 1/3 teaspoon;
• soy sauce - 4 tablespoons;
• honey - 1 tablespoon;
• mustard - 1 tablespoon;
• vegetable oil - 1 teaspoon.

Preparation:

1. Wash and dry the duck, remove part of the wing so that they do not burn.

2. Peel and finely chop the garlic, mix it with salt and pepper. Rub this mixture onto the surface of the bird.

3. Make the marinade. To do this, mix vegetable oil with thyme and rosemary. We also add mustard, honey and soy sauce.

Pour the prepared marinade over the duck inside and out. Leave for at least 3 hours, periodically shaking the bag or container in which our bird is marinated.

It is much more convenient to marinate it in a baking bag.

4. Boil the rice until half cooked, then rinse it under cold water.

Cut the onions and carrots into cubes and fry in a frying pan. We add the sautéed vegetables to the rice, adding turmeric for color.

5. Take out the marinated duck. We put the throat inside, securing the skin with a toothpick.

We fill it with rice mixed with vegetables. We also close the hole with toothpicks.

Place the bird in a baking bag (you can use the same one in which you marinated it, without draining the juice). We make punctures in it with a toothpick in several places.

6. Bake in the oven at 180 degrees for 2 hours. Then we cut the bag and leave it to bake for another 20-30 minutes, depending on your oven and the weight of the bird.

Video about how delicious and easy it is to bake a whole duck with cabbage

Duck goes well with sauerkraut. And many people know about this and successfully use it in their culinary creativity. After watching the video, you will learn how to cook something very unusual and so tasty that you can swallow your tongue!

Bon appetit!