Delicious recipe for duck with oranges. Recipes for oven-baked duck with oranges

Not every housewife will decide to cook a duck, because baking a whole duck in the oven, and even stuffing it, is considered the height of culinary skill. Anyone who has at least once dealt with duck meat has learned from their own experience that in order to get soft and tender duck meat, it should be baked for at least 2-3 hours. But no. Thanks to the honey-orange marinade, duck can be cooked much faster.

The finished product has juicy and very soft meat and a crispy crust, and what can we say about the citrus aroma with notes of honey. In this recipe I will show you how to prepare a honey-orange marinade and marinate parts of a bird carcass in it.

Ingredients:

Duck parts or carcass - 1 kg.,
Spices – 2 teaspoons,
Orange – 1 pc.,
Honey – 50 ml.,
Dijon mustard – 2 tablespoons,
Sunflower oil for greasing the mold,
Salt – 1 teaspoon

Duck in honey-orange sauce – recipe

First, let's prepare the honey-orange sauce. For one kilogram of duck you will need one orange. It needs to be peeled and cut into cubes.

Place the orange slices into a deep bowl. Pour in honey. It is advisable to use liquid honey for the marinade.

Add Dijon mustard.

Add spices.

To ensure that the sauce is not too cloyingly sweet, you must add salt.

Stir the honey-orange sauce with a spoon. All. Now he's ready.

Wash the chopped duck pieces well under running water. Check to see if there are any feathers left on them. Pour the marinade over the duck and mix well with your hands.

Wrap the bowl with the marinated duck in cling film and refrigerate for 7 hours. During this time, it will have time to marinate well and become saturated with the aroma of citrus fruits. Preheat the oven to 180C. Line a baking tray with baking paper. To prevent the duck from sticking, it needs to be greased with vegetable oil. Place the pieces of meat on a baking sheet. Pour marinade over them. Leave some of the marinade; you will need it later.

You can sprinkle the duck with spices on top.

At a temperature of 180C store in the oven will be ready in 40 minutes; homemade duck takes longer to bake. For poultry to be fully cooked, it takes at least 60-80 minutes. 20 minutes after the duck has been put in the oven, it must be poured with marinade again.

The aroma as it bakes is simply mind-blowing. Smells spread throughout the house. You can check the readiness of the dish using a sharp knife. If clear juice appears at the puncture site and the knife easily penetrates the pulp, then the meat is ready. Transfer the duck to a platter and serve along with the main side dish.

Duck in honey-orange sauce. Photo

Amazingly appetizing duck cooked in the oven with oranges and honey will definitely please even the most demanding gourmets, because its taste is simply impossible to forget after trying it just once.

On a festive table, such a dish looks simply magnificent, attracting the views of family and guests. How to properly cook a delicious duck with oranges in the oven? This matter is quite complicated, but the lack of proper culinary experience can be compensated for by a good recipe.

Today I would like to present to you one of the most reliable guides for preparing this dish - a family recipe for duck baked with oranges in the oven.

Duck with oranges in the oven

Kitchen tools: roomy form for baking in the oven; rectangular plastic or metal bowl; two or three deep plates or bowls; small saucepan with a volume of 500 ml; several paper towels; sieve or colander; sleeve for baking; several toothpicks; cutting board; a piece of plastic film; sharp knife and spoons; potholders; scales.

Ingredients

How to choose the necessary ingredients

To ensure that the dish pleases you and your guests, pay close attention to the duck you choose. First of all, inspect the skin - it should be solid, uniform in color and not slippery to the touch. Also make sure that there are no feather residues, dents, bruises or other stains of unknown origin on the carcass. The smell of the bird should not be sourish-musty, this indicates that the meat is not fresh.
Choose oranges that are fleshy and juicy, with thin skins but quite dense. Soft or rotten fruits will adversely affect the taste of the product and spoil the marinade and syrup.
Any sweet wine is suitable for preparing this dish, but it is best to choose Cahors. You can also replace the wine with sweet syrup, but in this case the duck will turn out a little sweet.
I highly recommend making your own lemon and orange juice. Store-bought juices are sometimes too sweet or sour, which can ruin the taste of the dish.

Step-by-step cooking process

Pour 70-80 ml of lemon juice into a large bowl, add 100 ml of orange juice to it. Next, pour in 30-40 ml of sunflower oil, as well as table salt and black pepper to taste. Mix the resulting marinade thoroughly using a spoon.
We wash the duck thoroughly, gut it if necessary, and cut off the head. Wipe the carcass with paper towels and place in a plastic container. Pour the marinade over the prepared duck, wipe it by hand, trying to distribute the liquid as evenly as possible inside and outside the carcass.

Place the carcass in the marinade in the refrigerator for about an hour, or better yet, overnight. During proofing, the duck must be turned over several times and rubbed with marinade.
Remove the marinated duck from the refrigerator and stuff it with one orange, cut into slices.
We secure the carcass with toothpicks so that the orange slices do not fall out of it during baking. Place the prepared bird in a baking sleeve and tie it tightly. Transfer the carcass to a baking dish and bake the product for about two hours. oven preheated to 180 degrees.
Place 40-50 g of honey in a small saucepan, add 100 ml of orange juice and 25-30 g of orange zest.
Stir, pour in 30-40 ml of sweet wine, let the syrup brew a little. Stir the mixture again, place the pan on the stove and cook the syrup until slightly thickened over low heat. After this, strain the syrup through a sieve or colander.
Remove the duck from the oven and generously pour the resulting syrup over it.
Cut the remaining orange into slices and decorate the dish with the bird with them.

Video of a step-by-step recipe for duck in the oven with oranges

In this video you can see the complete process of preparing and baking a delicious duck with tender oranges.

Roasting a duck is a responsible task, because if the carcass remains damp, you will not only spoil the impression of the dish, but also put the health of your loved ones at risk. The fact is that raw duck meat can be saturated with harmful bacteria, which often provoke problems with the human digestive system.
Duck with oranges can be baked in the oven not only by wrapping it in a sleeve - the carcass baked in foil turns out very tasty and appetizing. In order for the duck to acquire a pronounced crust, half an hour before the end of baking, pierce the foil with a toothpick or fork in several places.
In addition to orange and lemon juice, you can add grapefruit, pomelo, tangelo or citron juice in small quantities to the syrup. Some housewives prepare syrup with chopped ginger, walnuts and avocado.
The marinade for poultry can also be prepared differently, using additional spices. Red hot pepper, as well as oregano, jalapeno, thyme and cumin add a special piquancy to the baked duck.

How and with what to serve the dish

Duck prepared according to the recipe described above will become a full-fledged main dish, the “highlight of the program” at any festive feast. Be sure to serve it whole, and cut it directly on the table using a long and sharp knife.
It is also advisable to prepare a suitable side dish for your wonderful product. All types of vegetable purees are perfect for this dish; it goes especially well with a stew of fresh potatoes, bell peppers, carrots and onions.
Don’t forget also about suitable drinks, since baked duck goes well with fresh fruit juices and citrus juice. Coffee, green tea and fresh fruit juice are also often served with the bird.

Helpful information

If your family enjoys duck dishes, I'm sure you'll enjoy some other options for preparing this wonderful bird.

Pamper your loved ones with a delicious baked dish that has an amazingly delicate taste and a very memorable, mouth-watering aroma.
Also, don't miss a reliable recipe - duck with potatoes - in the oven, which will amaze your loved ones with its wonderful taste, wonderful appearance and impressive nutritional value.
An excellent recipe for stewed duck pieces will appeal to those who do not have extensive culinary experience or time for the long process of preparing complex dishes.
Don’t forget also about the simple recipe for Peking duck, which can be prepared quickly and without much hassle at home. As a result, you will receive an original dish that is no different from a restaurant dish.
Recipes for preparing very tasty and nutritious duck fillet are quite simple to implement; even a novice cook can handle them.

Duck with apples and oranges in the oven has become a symbol of the Christmas holidays and New Year's feasts. Just at this time of year, you want to enjoy the sweet-tart aromas and unique taste of a browned poultry carcass, for the preparation of which you should stock up on citrus fruits and fruits, and familiarize yourself with the recipes below.

How to cook duck with apples and oranges?

Cooking duck with apples and oranges should begin by marinating the carcass. The bird has a specific smell, so it is advisable to immerse the carcass in a saline solution for a day. If you don't have time, you can get by with just spices. After marinating, the bird is stuffed with oranges and apples and put in the oven for about 2 hours.

Even the simplest recipe for baked duck with apples and oranges will surprise you with the result if you correctly calculate the time the bird spends in the oven - you should set aside an hour for each kilogram.
When cutting, you should remove part of the “tail”, since all the unpleasant aromas are concentrated there.
Don't go overboard with stuffing. The skin of a tightly stuffed bird may crack.

Duck with apples in orange marinade will not disappoint even amateurs. This is due to the orange citrus fruit, the juice of which contains acids that help quickly soften meat. As a result, the duck, immersed in the marinade for an hour, after a long stay in the oven turns out tender, rosy and exudes amazing aromas.

Ingredients:

duck - 2 kg;
orange - 2 pcs.;
dry wine - 60 ml;
pepper mixture - 10 g;
apple - 2 pcs.

Preparation

Rub the carcass with zest and pepper.
Marinate it for an hour in orange juice and wine.
Stuff with apples, pour over marinade and bake at 180 degrees for 2 hours.

Duck stuffed with apples and oranges is a clear example of how fruits and citrus fruits reveal the taste of poultry meat. In this case, they simultaneously serve as a refreshing, delicious side dish and a balanced marinade, which, when baked, neutralizes the fat content of the bird, its specific aroma and speeds up cooking.

Ingredients:

duck - 1.5 kg;
apple - 2 pcs.;
orange - 1 pc.;
clove of garlic - 3 pcs.;
ground black pepper - 5 g;
cinnamon - 5 g;
jam - 60 g;
oil - 40 ml.

Preparation

Rub the carcass with garlic, pepper and oil.
Stuff with a mixture of apples, oranges and cinnamon.
Bake at 180 degrees for 3 hours.
After 1.5 hours, the duck baked with apples and oranges in the oven is brushed with jam.

The fear that the baked duck with apples and oranges will not work is keeping housewives away from the dish. At the same time, everyone forgets about the foil, which maintains the set temperature, bringing the product inside to readiness and helping it not to burn on the outside. Considering that the duck dries out quickly, slices of citrus fruit are placed under it and wrapped in two layers of foil.

Ingredients:

duck - 2.5 kg;
orange - 2 pcs.;
apple - 3 pcs.;
sour cream - 80 g;
mustard - 10 g.

Preparation

Marinate the carcass for 2 hours in sour cream and mustard.
Stuff the bird with apples and oranges.
Cover the baking sheet with two layers of foil.
Place orange slices on foil, top with bird and wrap.
Duck with apples and oranges is baked for 2.5 hours.

Duck with oranges, apples and honey

Duck in the oven with oranges and honey will explode the taste buds of lovers of rich spicy aromas. This effect is not surprising: honey is in perfect harmony with oranges, and its combination with apples and ginger is considered classic. In addition, if you coat the carcass with honey and bake, it will not burn and will acquire a golden brown crust.

Ingredients:

orange - 2 pcs.;
apple - 3 pcs.;
honey - 40 g;
lemon juice - 40 ml;
duck - 1.8 kg;
ground black pepper - 5 g;
salt - 10 g;
ginger - 5 g.

Preparation

Season the duck with salt and pepper.
Mix the fruit with ginger, 20 g of honey, and lemon juice.
Stuff the carcass with the mixture and brush with honey.
Duck with apples and oranges is baked in the oven for 2 hours.

It's tasty and practical. The sleeve is an indispensable invention: it protects the dish from drying out, and its volume allows you to bake fruits and citrus fruits separately. In this case, oranges are placed in the carcass, and apples are placed around - this option is suitable for a large company, where everyone can choose an ingredient to their liking.

Ingredients:

duck - 1.5 kg;
orange - 2 pcs.;
apples - 3 pcs.;
pepper mixture - 10 g;
oil - 40 ml.

Preparation

Marinate the carcass for 15 minutes in oil and pepper.
Afterwards, stuff with orange slices.
Place the bird in the sleeve, lining the sides with sliced apples.
Duck with apples and oranges is baked in the oven for 1.5 hours at 200 degrees.

Duck pieces with orange and apples

Duck pieces with apples in the oven are a worthy alternative to the whole carcass. Portioned pieces are fried in a frying pan and immediately acquire a crust, marinate faster, and are superior in taste and aromas to a whole bird. This is due to the ability to top each piece of meat with fruit, which helps to capture all the juices and flavors while baking.

Ingredients:

duck - 1.2 kg;
orange - 1 pc.;
apple - 2 pcs.;
soy sauce - 60 ml;
mustard - 10 g;
Provencal herbs - 10 g;
oil - 40 ml.

Preparation

Cut the duck into portions and fry.
Mix the duck fat with the sauce, herbs and mustard and soak the meat.
Add apples and oranges.
and oranges are baked in the oven for 90 minutes at 180 degrees.

Those who want to get it can diversify the recipe for duck with apples and oranges with rice. It goes well with sweet and sour fruits, quickly takes on their taste and retains its texture for a long time, making it ideal for a dish. Traditionally, the side dish should be served in a flat dish, with pieces of duck and gravy.

Ingredients:

duck - 2 kg;
boiled rice - 250 g;
orange - 2 pcs.;
apple - 3 pcs.;
curry - 10 g;
mayonnaise - 60 g.

Preparation

Season the rice with turmeric and mix with pieces of two apples and an orange.
Lubricate the carcass with mayonnaise and stuff.
Place the remaining fruit under the carcass and bake for 3 hours at 200 degrees.

Duck with oranges, apples and prunes

Those who want to use apples and achieve new taste sensations should use prunes. This dried fruit has such powerful taste and aromatic properties that just a handful can give the meat a smoky aroma and a pleasant sour-sweetness, thereby taking the dish to a new level.

Baked and stewed duck is delicious on its own, and combined with oranges you will get an incredibly aromatic dish. Do you want to surprise your loved ones? Duck with oranges is a good option!

People are used to cooking this bird only for celebrations, but why not make a fragrant duck today?

Try it and you will like it!

Ingredients:

1 young duck weighing 1.5-2 kg;
several oranges;
30 g liquid honey;
cinnamon stick;
allspice - a few peas;
spices to taste.

Cooking technology:

Trim offal. Remove excess fat.
Mix garlic, spices, orange zest and juice of 1 citrus. Prick the skin of the bird with a fork and rub with marinade.
Leave in the marinade overnight. Turn over occasionally.
Remove the bird and fill it with orange slices and cinnamon. Use toothpicks to close the hole.
Bake the duck at 180°C for 40 minutes.
Remove from the oven and brush with the juices that have formed on the bottom. Bake for another 40 minutes.
Remove and brush the carcass with honey to make it brown. Cook for another quarter of an hour.

Duck baked in a sleeve turns out to be extremely tasty. Before serving, garnish with oranges and prepare a side dish. Rice or vegetables are especially suitable.

How to stew deliciously in a slow cooker

Duck requires close attention in preparation. If time is limited, use a slow cooker.

The stewed duck is juicy and tender. Hassle-free preparation.

You will need:

duck;
leeks - 2-3 stalks;
6 oranges;
Bay leaf;
spices to taste (coriander, salt, pepper or a ready-made set).

How to cook:

Cut the carcass into small pieces. Rinse well with warm water. Leave it with the skin on so you don't have to add oil. The duck will roast in its own juices.
Grease the bottom of the bowl with oil.
Lay out the poultry pieces.
Fry on both sides.
When all parts of the duck have been fried, place everything in the multicooker bowl. Add leek, bay leaf, spices. Cut the oranges into slices and place them on top of the meat.
Set the “Extinguishing” mode. Cook for an hour.

While the duck is cooking, prepare a suitable side dish. Oranges give the meat a subtle citrus flavor.

After trying the dish once, you will want to cook it constantly.

With the addition of apples

This recipe is ideal for your first culinary experience. Even without being a professional, you can cook a delicious dish.

Duck with apples and oranges turns out to be very aromatic, and the taste is harmonious, despite such an interesting combination.

Ingredients:

1 duck (2.5-3 kg);
spices;
6 chopped apples;
1 orange;
cinnamon (optional);
40 g orange juice.

Step-by-step instruction:

Wash the bird and dry it.
Rub with spices inside and out.
Stuff the duck with cinnamon fruit and cover with toothpicks.
Tie the legs, prick the breast with a fork, or make cuts.
Preheat the oven to 160 degrees. Place the duck on a baking sheet and arrange the remaining fruit around the bird. Pour over orange juice. Bake for 1.5-3 hours, depending on size.

This aromatic dish is suitable for any celebration.

Duck fillet with oranges

The duck fillet is a bit dry, but combined with citrus it turns out juicy. The meat takes on an unusual taste.

To prepare the dish you will need:

fillet – 0.5 kg;
2 oranges;
50 g soy sauce;
1 cube of chicken broth;
olive or vegetable oil - 1 tbsp. l.;
spices.

Cooking process:

Wash the fillet, dry with paper towels and rub with spices.
Line a baking pan with parchment and grease with butter.
Place the fillet, pour over the sauce. Mix oranges, soy sauce, bouillon cube.
Place the fillet in the preheated oven for 25 minutes. Bake at 210°C.

Lingonberry sauce is ideal for fillet. Duck with oranges in the oven has a bright taste.

Step-by-step recipe from Yulia Vysotskaya

Duck baked with citrus is a dish for true healers of gourmet food. This dish will delight your loved ones.

Basic ingredients:

2 carrots;
1 onion;
1 orange;
juice and zest from 3 oranges;
carcass – 1-1.5 kg.

Additional products:

30 g each of juniper and coriander seeds;
3 g each of dry ginger and corn starch;
0.5 tbsp. l. black peppercorns, cloves, cumin and ground cinnamon;
3 tbsp. l. soy sauce;
head of garlic;
5 thyme flowers;
salad leaves - a bunch;
sesame oil – 30 g;
olive oil – 8 g;
a pinch of sea salt;
8 star anise.

Cooking process:

Mix juniper, cumin, black peppercorns, star anise and coriander. Pour into a frying pan without oil and heat.
Chop the carrots (slices or cubes). Onions - in half rings. Cut the garlic in half, no need to peel or segment it.
Mix the spices fried in a frying pan and grind in a blender. Add zest, cinnamon, salt and sesame oil.
The bird is rubbed with the prepared spice mixture. Pour over liquid honey, orange juice and place in the oven. Place in a duck pot, on the bottom of which vegetables, thyme and bay leaf are laid out in advance.
Bake for 20 minutes. Sometimes water with the resulting juice. Turn the carcass over and leave for another 40 minutes.
Then the temperature is reduced and simmered for another half hour.

The finished duck is placed on a dish. Soy sauce is added to vegetables. Served with fresh salad.

Cooking in French

French duck turns out to be extremely aromatic and tender. The dish is prepared quickly and easily. Salad with duck and oranges 1 duck breast;

2 large handfuls of spinach;

½ peeled and segmented orange;

½ shallot;

1 tsp. sesame oil;

juice from ½ orange;

soy sauce;

70 g cherry tomatoes.

Preparation:

Preheat the oven. Beat the breast, rub with spices and fry on both sides. Bake until it turns golden brown.
Remove the duck, place it in a frying pan and cover with a lid.
Cut the segmented orange slices into 2 parts.
Wash the tomatoes and cut them into halves.
Cut the shallots into half rings.
Mix tomatoes, orange slices, onion and spinach. Season with sesame oil, soy sauce, salt and pepper.
Place the salad mix on a beautiful platter. Place duck cut into cubes or slices on top.
Pour over orange juice.

I don’t really like to bake a whole bird, because the most valuable breast meat, no matter how you twist it and no matter how you water it, will still be dry, simply because it takes much less time to cook it.

But you won’t go to any lengths for the sake of a holiday. Duck baked in the oven with apples and oranges is a fragrant, beautiful and very tasty dish that is suitable for any celebration.

Recipe for duck with apples and oranges in the oven

Ingredients:

duck carcass (mine weighs 2.6 kg)
2 oranges
3 apples
1/2-1 tbsp. honey
2-3 cloves of garlic
salt, pepper to taste

How to prepare a duck

If the duck is frozen, place it in the refrigerator overnight. Then leave at room temperature until completely defrosted.
Remove the bag of entrails, if present, and remove any remaining lungs.
Inspect the carcass and remove any remaining feathers (this can be easily done with fish bone tongs).
Wash the carcass, being careful not to let any water get inside, and dry it with paper towels or leave the carcass on a wire rack to dry for half an hour.
Remove the tail and fat, do not trim the skin, it is easier to sew it up or pin it later.
Trim the skin from the neck, but do not expose the meat.
Trim the outermost phalanges of the wings or wrap them in foil later when baking.

How to prepare duck marinade

Remove the zest from half the orange.
Squeeze the juice out of the same half (remove the seeds).
Add pressed garlic, black pepper and a teaspoon of salt.
Mix all products well.

Rub the resulting marinade thoroughly on all sides of the carcass and do not forget to coat the inside. If the salt is not all mixed in, take an extra pinch in your hand and rub the top of the duck.

Wrap the duck in cling film, loosely, leaving access for air, and refrigerate for at least two hours, or preferably until the next day.

Stuffing for stuffing

Remove the core from the apples and cut each into 6-8 pieces.
Peel the orange (you don’t have to do this) and cut it roughly the same way as apples.
If desired, you can add a pinch of cinnamon to the fruit.

Turn on the oven and preheat it to 200°.

Remove the duck carcass and dry it with a paper towel, removing the garlic and zest so that they do not burn during baking.

Stuff the duck with fruit and prick the skin with toothpicks or sew it up.

How to bake duck in the oven

Cook the duck in a duck pot or any other suitable sized dish (it is better to cover it with foil).

Pour a quarter glass of water into the bowl and place the duck. Cover with a lid or cover tightly with foil.
Place the duck in the oven for an hour.
If you like potatoes, you can bake them with duck. Peel and cut the potatoes into 4-8 pieces, depending on the size of the tubers.
After an hour, remove the carcass and drain the released fat and juice.
Salt and pepper the potatoes, add a little fat that was drained from the duck and mix.
Place around the ducks.
Brush the bird itself with the drained juice.
Cover with foil again and return to the oven for about another hour.
Mix honey with a couple of tablespoons of duck juice.
Remove the bird and remove the foil.
Brush the duck with the honey mixture and place in the oven. Lubricate it every 15 minutes until fully cooked.

Determine the readiness of the dish either by looking at the potatoes, or pierce the duck and look at the juice, it should be clear.

If the duck begins to burn and the potatoes are not yet ready, cover the bird with foil or parchment.

At this point the dish is ready, it is best to serve it immediately.

Video - How to bake a whole duck in the oven

Bon appetit!