How to cook a whole duck in the oven. Duck baked with apples. A classic for the holiday table. Duck baked with mushrooms and vegetables.

Cooking duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to pull off such a trick with your ears. Of course, there are cooks by nature - everything comes easily and immediately to them, they feel products and intuitively implement recipes of any complexity without looking at a cheat sheet, but such people are unlikely to ask Mr. Google how to cook duck in the oven. Today’s conversation is with those who love to cook, do it with inspiration and gusto, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to execute, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dancing and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck this way, duck that, duck in a new way, in an old way, in a cunning way - there are countless options. What to choose so as not to spoil the bird and please your family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
- Let her go, let her fly.
Film “The Same Munchausen”

Oh, just don’t raise your eyebrows in bewilderment, mentally turning to the author of the article with a question like “What to choose there? I came, bought it - that’s all the parsley!” The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and hope for “maybe” in a standard and quite traditional way, no one argues, but it’s still better to think a little now, pay attention and put a tick in your head, so that later you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? At the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky voice... in a hoarse voice. You can identify such a young lady by looking closely and, sorry, by rubbing her bust: “young women” have soft bones, and chest can be slightly bent; “Grandmothers” will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; the claws of an old bird often “look” at different sides, they are tough and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will be handed a Pithecanthropus from Paleolithic times in a supermarket are, of course, much less, however, you should be on your guard here too. Do not forget about the obvious signs of a young high-quality bird: the fat should not be thick, dark yellow in color (the lighter the better), the size should be smaller rather than larger, the skin is intact, without darkening, the internal fat should not have a characteristic greenish tint, the stock is not sour. If you have a choice, give preference to unpackaged poultry: who knows what is hidden under the sealed vacuum film in which the duck is tightly wrapped?

So, once the choice of bird has been made, it’s time to start choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Duck in pieces is a convenient solution when you are limited in time resources: you won’t have to wait as long for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from the spreading fragrant smells throughout the house, this recipe is for you.

Ingredients:

• 1 duck carcass (or required quantity“spare parts” - legs, breasts, thighs);
• 3 large oranges;
• 2 tbsp. l. honey;
• 3 sprigs of rosemary;
• salt and pepper to taste.

Wash the duck, dry it, cut it into portions. Dry the skin thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, place in a baking dish with high sides. Squeeze the juice from one orange and pour it over the prepared meat. Cut the remaining citrus fruits into thick slices and place them next to the duck.

Place rosemary sprigs there. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step-by-step photos)

This is a basic recipe for stuffed duck cooked in the oven. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry, and it's on hand all year round, plums can be replaced depending on the season with other fruits, for example, quince or oranges.

Ingredients:

• medium-sized duck 1 pc.;
• apples 3-4 pcs.;
• plums 4 pcs.;
• salt 1 tbsp. l.;
• poultry spice mixture 1 tbsp. l.;
• soy sauce 25 ml;
• honey 25 ml.

How to cook stuffed duck with apples and plums

Rinse the duck from the inside, inspect it to ensure there are no remaining feathers on it. Boil water in a kettle.

Place the bird in a sink or large bowl. Start pouring boiling water from the kettle over the carcass. After a thorough dousing, the duck's skin will shrink slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a solid crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with a paper towel, rub in salt and spices and leave to marinate for 30 minutes.

Prepare the fruit: core, cut into slices or slices. Stuff the duck with fruit, distributing it inside.

Sew up the hole or secure with a skewer.

Tie the duck legs and wings with kitchen thread. It’s not necessary to do this, but it will look nicer this way and will fry more neatly.

Line a baking sheet with parchment and place the bird back up. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at 170 degrees. Stop the process again and remove the duck to brush with the glaze (soy sauce and honey) for a nice crust. Cook for another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the baking sheet with the duck, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest part - there should be no ichor.

Duck in the sleeve, baked in the oven

If you don’t have a duck pan with a lid, if you don’t trust your culinary intuition and are afraid of drying out the duck, if the thought of cleaning the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to wrap the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

• 1 duck carcass weighing 1.2 - 1.5 kg;
• 5-6 large sour apples;
• 5-6 potatoes;
• 5 boxes of cardamom;
• 2 star anise;
• 1/3 teaspoon cinnamon;
• a pinch of chili pepper;
• 2 tbsp. l. honey;
• 100 ml low-fat cream;
• salt to taste.

Peel the potatoes and cut into large slices. Cut the apples into 4 parts, remove the core. Place the apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, and mix.

Wash the duck carcass, check that it is well gutted, dry it with disposable towels, rub it with salt and honey. Fill the duck with some of the apple and potato filling and sew it together.

Place the duck in the sleeve and place the remaining apples and potatoes next to it. Carefully pour the cream there, tie it properly and place it on a baking sheet.

Bake the duck at 200 degrees for an hour and a half. After the specified time, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a platter. Don't forget to remove the threads and decorate with the remaining apples and potatoes.

Peking duck

Peking duck still has a trail of Soviet popularity, born at a time when this dish could only be tasted in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, will decide to purchase a special unit for blowing the skin, separating the skin from the meat, thus ensuring a special crispiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get a quite good bird, taste qualities which even the pickiest eaters will appreciate.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

• 1 duck carcass weighing approximately 1.5 kg;
• 2 liters of water;
• 50 ml rice vinegar;
• 1/2 tsp. cinnamon;
• 1/2 tsp. ground fennel seeds;
• 3-4 star anise;
• 1/2 tsp. ground cloves;
• 1/3 tsp. hot red pepper;
• 3-4 cm of fresh ginger root;
• 2 tbsp. l. honey for marinade;
• 1 tbsp. l. honey for brushing the finished duck;
• 5 cloves of garlic;
• 1 tsp. ground ginger;
• 2 tbsp. l. sesame oil;
• 3 tbsp. l. soy sauce;
• salt to taste.

Wash the duck thoroughly, gut it if necessary, and check whether the skin is clean enough.

Prepare the marinade - put ginger root cut into thin pieces into a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, add water. Bring to a boil, boil for 3-5 minutes. And immediately pour the boiling marinade over the carcass - the skin will tighten a little and become noticeably darker. After this, rub the duck with garlic and dry ginger.

We place the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator to marinate. The duck needs access to air from all sides, and a lot of juice will be released - this is why the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, remove the bird from the refrigerator and leave it at room temperature. Then transfer to a baking sheet with high sides and bake, covered with foil, for 1 hour at 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously substantial and, one might even say, brutal: a noticeable bready aroma gives the bird additional satiety.

Ingredients:

• 1 duck carcass;
• 5-6 sour apples;
• 1 bottle of beer (preferably light, dark if you prefer);
• salt, pepper to taste;
• 1 tsp. caraway;
• 3 buds of cloves;
• 10 peas of allspice.

Wash the duck, gut it if necessary, and dry it with paper towels. Rub the bird carcass with salt and pepper and place it in the duckling pan. Place quartered apples mixed with spices around. Fill with beer, cover with a lid, and put in the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip pieces of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will certainly appeal to lovers of non-standard combinations and flavor discoveries.

Ingredients:

• 1 duck carcass weighing up to 1.5 kg;
• 400 g pumpkin;
• 2 oranges;
• 1/2 lemon;
• 1/3 tsp. nutmeg;
• 1/2 tsp. paprika;
• 3-5 sprigs of thyme;
• salt, pepper to taste;
• 2 tbsp. l. honey;
• 3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

Cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass and place the duck on a baking sheet. Leave the duck in the oven and bake at 180 degrees for 1 hour. Five minutes before readiness, brush with a mixture of honey and garlic.

10 options for non-standard filling for duck in the oven

- Got it. Duck. With apples. It looks like it's cooked well.
“It seems she also doused herself with sauce on the way.”
- Yes? How nice of her. So, please come to the table!
Film “The Same Munchausen”

Looking for fun dinners? Feel free to fantasize and be creative with fillings - duck in the oven will pleasantly surprise your admiring family every time with its novelty, fresh flavors and your unexpected culinary solutions. The main rule of experiments is don’t be afraid: even if it doesn’t turn out exactly as you planned, no one will know about it except you, and in response to the possible bewilderment of your household, you can always, proudly lifting up the offended tip of your nose, declare that they have absolutely no understanding of innovative solutions in the field of cooking.

1. Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

1. Dry bread crumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

1. Potatoes are satisfying and familiar, what else can I say?

1. Buckwheat is an option for lovers of healthy food. Want to get a little rowdy? Add unhealthy but insanely flavorful wild mushrooms.

1. Rice with vegetables - healthy, easy, traditional and bright. Well, it’s delicious, of course.

1. Pasta – yeah, exactly. Combined with the fatty duck juice, it turns out incredibly rich and luxurious.

1. All kinds of legumes sound strange, but this is a very worthy solution. Nourishing, affordable and, oddly enough, tasty: beans, peas and other comrades love “fatty company”.

1. Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks especially interesting and original on the holiday table.

1. Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

1. Cabbage with prunes - no pretentiousness, just delicious at home.

If you want to catch a duck, take your time. Be silent and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let’s say, knowing that when baking a chicken it is important to check whether there is a piece of liver with vile green bile left inside, they automatically check the same point in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a “duck” guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

1. Basic steps - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. By neglecting the first points, it’s easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when cutting up a duck and suddenly discovering that you baked it with an uncleaned stomach or forgot to remove a couple of feathers hidden under the wing).

1. Poultry often has a characteristic, not very pleasant odor. It doesn’t mean that you bought a bad duck, it’s just a feature of the game. Long-term marinating is quite capable of solving this problem: if you properly rub the meat with spices and salt, after baking you will only get a stunning aroma and tasty meat. By the way, about meat: marinating also helps to soften possible age characteristics poultry you bought, so pre-keeping the duck in the marinade is a complete plus (well, and one minus: waiting is so sad!..).

1. Fill the duck only two-thirds full with the filling - almost any filling will become saturated with duck fat and juices during the baking process, significantly increasing in volume. You can, of course, decide that your generous nature does not imply half solutions (well, or two-thirds solutions), and stuff the stuffing into the bird with all your generous soul, however, be prepared for the fact that, with a high degree of probability, the duck in its rear part it will simply burst. Well, if it doesn’t burst, it will most likely spit hot stuffing at you when you serve the dish to the table and take up the game scissors.

1. To be on the safe side, it is recommended to sew up the “hole” in the duck so that the stuffing that you so lovingly prepared and stuffed inside will remain there. In addition, with this simple action you will also help the filling become tastier - during baking it will be saturated with the released fat, most of which will seep into the filling.

1. It is better to cut off the “butt” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales in comparison to the completely real threat get a half-dinner with a very specific smell.

1. It is, of course, best to bake a duck in the oven in a duck cooker - there your bird will be warm and cozy, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that duck is a fatty bird, a lot, a lot of fat will be released during baking. If you use a regular metal sheet with regular sides, you will have to scrape the fat off the bottom of the oven.

1. Store-bought duck is baked for about 1 hour, homemade duck – at least 1.5 hours. On average, cooking time is determined at the rate of 45-50 minutes per 1 kg of meat plus 15-20 minutes for browning the crust. More is not always better: it can simply dry out. If you want to hold it longer, cover it with foil or return to step 6 – ducklings. The readiness of meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

1. When roasting, it’s a good idea to baste the duck with the juice that is released - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, and on top of everything - taste: what you marinated the meat with will certainly be in the juice, which means it will be back in the duck. The cycle, in general.

1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “cook” and become as juicy and soft as possible.

1. Well, and the most important thing (believe me, this is exactly the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional sauce for duck in Chinese cooking is “hoisin”: soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe you can fantasize about this topic?

P.S.

“She’s a great,” said the Swiss. -Usini shir is delicious with fareny!
A. Dumas, “The Three Musketeers”

And lastly, an afterword, so to speak. When roasting a real domestic duck, it will release a lot, a lot of fat. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and very flavorful stew popularly known simply as confit. Secondly, it is an excellent addition to pates and sausages. Thirdly, it is simply fat on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add to pea puree, it “plays” wonderfully in the company of baked pumpkin. In general, everyone has known for a long time: goose fat or duck fat is simply a very valuable product that cannot just be taken and thrown away. And you know. And don't throw it away.

Let duck be on your table often and tasty, bon appetit!

Today we will tell you how to cook a whole duck in the oven. This dish will become a real decoration for any table and will certainly please all guests without exception.

Recipe for cooking whole duck in the oven

Ingredients:

• duck – 1 pc.;
• onion – 1 pc.;
• buckwheat – 100 g;
• carrots – 1 pc.;
• garlic – 1 head;
• vegetable oil – 30 ml;
• spices.

Preparation

Before cooking the whole stuffed duck in the oven, prepare the filling. To do this, wash the buckwheat, pour it into a saucepan and fill it with filtered water. After this, add salt to taste and boil the porridge until tender. Peel the garlic and squeeze through a press. Add spices to it to taste, pour in a little oil and leave the mixture for 5 minutes. We wash the duck and coat the outside and inside with marinade. Remove the finished buckwheat from the stove and leave for 30 minutes. Peel the onion, finely chop and sauté in butter. Then add grated carrots, fry the vegetables and add them to buckwheat porridge. As soon as the filling has cooled completely, put it inside the carcass and sew up the belly. We place the mended duck in a baking bag, tie the ends, place it on a baking sheet and make several holes on top. Bake the dish for 2 hours at 180 degrees. And before serving, decorate with fresh chopped herbs.

Ingredients:

• duck – 1 pc.;
• dry white wine – 3 tbsp.;
• fresh herbs - for decoration;
• spices.

Preparation

To cook a duck in the oven whole in a sleeve, wash the bird, process it, put it in a tight bag and carefully pour in dry white wine. We remove the workpiece to marinate for half a day in the refrigerator, periodically turning the bird over. After this, carefully take out the carcass, coat it with vegetable oil and rub it inside and out with coarse salt and spices to taste. Place the prepared bird in a baking sleeve, tie it well on both sides and make several holes on top. Place the duck in the oven for 2 hours, setting the temperature to 180 degrees. After the specified time, carefully cut the sleeve and check the meat for readiness by piercing it with a fork. Serve the baked duck with rice or simply with chopped fresh vegetables and herbs.

Recipe for cooking whole homemade duck in the oven

Ingredients:

• duck – 2 kg;
• spices;
• garlic – 3 cloves;
• vegetable oil.

For the filling:

• oranges – 2 pcs.;
• apples – 4 pcs.;
• prunes – 10 pcs.;
• – 10 pcs.;
• dried apricots – 10 pcs.

Preparation

To cook duck in the oven, wash the whole carcass, dry it and rub it with spices on all sides. Peel the garlic, chop it and coat the inside of the carcass with the resulting mixture. Now we prepare the filling: process the apples, cut them into small slices, and cut the oranges into slices. We wash the prunes and dried apricots and cut them into pieces, and finely chop the nuts. Mix all the ingredients and stuff the prepared carcass with the resulting fruit mass. Carefully sew up the hole with thread and coat the outside of the bird with vegetable oil. Next, place the stuffed duck on a baking sheet, back down, and cover with apple slices and whole fruit. Cover the top with foil and place the dish in a preheated oven. Every 30 minutes, be sure to water the duck with the juice released during cooking. 25 minutes before readiness, carefully remove the foil, remove all the melted juice and lightly water the dish orange juice. Serve the dish with any side dish, garnished with fresh apples and oranges.

Are you planning a holiday dinner and wondering how to cook duck in the oven? Our site has prepared for you a huge number of holiday recipes for cooking duck; here every reader will find a baked duck recipe that will suit their taste. You can make stuffed duck for the holiday, or just baked duck with apples.

Festive duck dishes

Duck baked with apples is a dish that has been served for the holiday for hundreds of years. various countries. This dish is especially welcome on the New Year or Christmas table.

But time moves forward, people's tastes change, recipes for cooking dishes, including traditional and classic ones, are improved. And today we can cook duck with apricots, oranges and tangerines, peaches and even honey. Some housewives even stuff the duck with potatoes, mushrooms, cheese, buckwheat, and olives. If you are not afraid to experiment in the kitchen, you can discover unexpected tastes from seemingly incompatible products.

We offer several recipes for cooking duck.

Duck stuffed with fruit mixture

The dish has an absolutely unforgettable taste. Cooked correctly, it is sure to become the centerpiece of the dish. festive table.

For the dish you will need:

• duck,
• prunes,
• apples,
• raisin,
• sugar,
• flour,
• brandy,
• chicken broth,
• cranberry juice,
• pepper,
• salt.

How to deliciously and quickly cook duck in the oven:

The duck, as usual, should be washed and dried with paper towels. Then salt and pepper both outside and inside.

Peel and cut the apples into pieces. Steam the prunes and raisins until soft in hot water. The prunes need to be additionally cut into small cubes. Then mix all the prepared fruits and stuff them into the duck. Then sew up the hole in the abdomen with culinary thread. Instead of thread, you can use toothpicks or skewers to make a hole. Pierce the skin in different places so that it does not burst during baking.

Prepare a mold or baking sheet in which the duck will be baked and grease with vegetable oil. Place the duck breast side down in the pan. Place the mold in an oven preheated to 200 degrees. Bake the duck for about an hour and a half over medium heat.

When the bird is baked, you need to remove it from the mold and drain the resulting fat into another container. Add to the fat one tablespoon of flour, one tablespoon of brandy, one tablespoon of fruit juice, 2.5 tablespoons of sugar, half a liter chicken broth, pepper, salt and stir everything well. The sauce should be thick. You can decorate the duck as desired, and serve the sauce separately. But you can cut the duck just before serving and pour the sauce over it.

Duck baked in the oven with apples and sour cream

To prepare this recipe you will need:

• duck,
• 5 medium apples
• 4 tablespoons sour cream (can be replaced with mayonnaise if desired),
• half a lemon,
• cinnamon,
• bay leaf,
• ground black pepper,
• salt,
• vinegar (apple vinegar is fine).

How to cook oven-roasted duck:

Wash and dry the duck. Then the duck needs to be marinated. It turns out soft and very tender. Prepare a bowl in which the duck can fit comfortably. Pour salt water over the duck. Add vinegar, adjusting the amount to taste. The marinade should be slightly acidic. Then add bay leaf and pepper. The duck should marinate, covered, for three to four hours.

To prepare the fruit, peel the apples and cut them into slices, add salt and pepper and sprinkle with cinnamon. Cut the lemon into slices.

Coat the inside of the marinated duck with salt and sour cream. Stuff the duck with fruit as follows: apples, one slice of lemon, again apples and another slice of lemon. Continue until all the apples are gone. After this, sew up the duck hole with thread.

Mix mayonnaise, lemon and black pepper and coat the entire bird carcass with this mixture.

Prepare a baking sheet or baking dish for the duck and place the carcass in the dish. Then place the mold in an oven preheated to 190 degrees. The baking time for duck according to this recipe is approximately one hour or half an hour.

To serve, the duck must be cut.

Duck baked in the oven

Duck baked according to this recipe turns out tasty, tender and aromatic, so how to cook duck.

For preparation you will need the following ingredients:

• duck,
• mayonnaise,
• two onions,
• one small head of garlic,
• water,
• lime juice,
• ground black pepper,
• ground red pepper,
• paprika,
• salt.

Duck recipe:

Wash and dry the duck using any known method. Then rub the duck with mayonnaise and a mixture of spices. Peel and chop the onion. Also peel and chop the garlic. Stir in prepared onion and garlic.

Prepare a baking dish for duck. Grease it with vegetable oil. Fill the duck with a mixture of garlic and onion, sprinkle with lime juice. Plug the hole with toothpicks.

Place a small amount of onion and garlic on the outside of the duck. Place the bird in the mold. Pour a glass or half a glass of water to prevent the bird from burning. To avoid burning the duck, the wings and ends of the legs can be wrapped in foil.

Bake the duck in an oven preheated to 180 degrees. Approximate baking time is one and a half to two hours.

Duck stuffed with black bread and prunes

You can also cook turkey, chicken or goose using this recipe. The combination of sour prunes and fragrant black bread achieves the spicy taste of the resulting duck dish. This dish can be prepared in the oven or in the microwave, which is much faster.

To prepare this duck you will need

• whole duck weighing approximately 2 kg
• parsley.

To prepare the filling you will need :

• half of Borodino bread,
• half a glass of prunes
• half a glass of raisins.

To prepare the marinade will be needed:

• 2 tablespoons vegetable oil,
• 4 or 5 cloves of garlic,
• juice from half a lemon,
• laurel,
• grill seasoning,
• ground black or white pepper,
• salt.

How to deliciously cook marinated duck in the oven:

1. To cook duck in the oven, wash and air dry the duck using napkins, paper towels, or air drying.
2. Grind the garlic in a garlic press. Mix vegetable oil, chopped garlic, bay leaf, lemon juice, spices and salt in a bowl. Rub the carcass inside and out with this marinade. Place the duck in the refrigerator to marinate for about an hour and a half.
3. Wash raisins and prunes. Remove the pits from the prunes. Place dried fruits in a microwave-safe container. Pour in about half a glass of water and close the lid. Microwave for 5 minutes. The power level should be 40%. If you don't have a microwave, simply steam the dried fruits in hot water.
4. Take Borodino bread and cut it into small cubes. Mix steamed dried fruits and pieces of bread.
5. Stuff the duck with the resulting mixture, and then seal the hole with toothpicks.
6. To prevent the bird's wings and legs from burning, you need to wrap their tips in foil.
7. Prepare a baking sheet or baking dish for poultry, pour about one glass of water into the pan. Place the carcass on a baking sheet.
8. Preheat oven to 230 degrees. Place the baking dish with the duck in the oven. Bake it in the oven until done. The exact baking time will depend on the type of meat.
9. During baking, you need to periodically remove the pan from the oven and thoroughly baste the duck with the juice obtained during frying.
10. When the duck is baked, remove it from the oven and place it on a beautiful platter. Remove the toothpicks and decorate the duck according to your wishes and capabilities.
11. If you want to cook the same duck in the microwave, the preliminary cooking process is the same as for the oven. Just don’t cover the wings and legs with foil.
12. Place a container under the microwave rack to drain fat during baking. Cover the tips of the wings and legs with parchment paper and place the duck, back side down, on the rack.
13. Close the lid and first cook the duck at 100% power. Cooking time is ten minutes.
14. Now you need to open the microwave lid and take out the bird. Remove the parchment paper and drain the juice and fat. Pour half a glass of water into the empty container and put it back in the microwave.
15. Place the duck on the microwave rack again and close the lid. This time set the microwave oven regulator to the COMBI-2 level for fifteen minutes. If you want to have a golden brown crust, you can then set the regulator to GRILL mode for five minutes.
16. The dish is ready. Remove the cooked duck and place it on a plate. Remove toothpicks. Decorate the bird according to your choice. Can be served.
17. To garnish this dish, prepare mashed potatoes or vegetable salad .

Duck stuffed with a mixture of buckwheat and chicken giblets

The bird prepared according to this recipe is baked in parchment paper. This allows you to save ready-made dish juiciness, although the fat will render out.

To prepare this dish you will need:

• duck about one and a half kilograms,
• 3 tablespoons buckwheat,
• 300 grams of chicken offal (liver, heart, stomachs, and the proportions do not matter),
• several stalks of celery,
• salt,
• ground pepper,
• 2 onions,
• a few cloves of garlic,
• one egg.

Cooking recipe:

1. Wash the duck, cut off the excess skin near the neck and dry it with clean napkins or paper towels.
2. Cut a large piece of parchment paper, place the carcass on it and generously rub it inside and out with salt and pepper. After this, you need to wrap it in parchment and put it in the refrigerator for one hour to soak.
3. Boil three tablespoons of buckwheat until half cooked.
4. Chicken giblets, cleaned onions and grind the garlic thoroughly in a blender or meat grinder. The mass should be very homogeneous.
5. Peel the celery stalks and cut into very small pieces. Add egg, prepared buckwheat, salt, pepper and definitely celery to the minced meat. It will add an original taste to the finished dish.
6. Mix the minced meat thoroughly and place in a frying pan with vegetable oil. Cook over low heat, stirring constantly, for about five minutes until the liquid has evaporated.
7. Now you need to remove the duck from the parchment and stuff it very tightly with the resulting minced meat. Then sew up the hole with thread.
8. Wrap the bird, fully prepared for baking, in the first sheet of parchment. Then take a second sheet of parchment paper and wet it thoroughly with cold water, after which it will become soft, like a wet cloth. Wrap the duck in the second sheet. Place it on a baking sheet or baking dish with the back facing down. Place the pan in a preheated oven.
9. The roasting time for the bird is approximately one and a half hours. Baking temperature - 200 degrees.
10. During the baking process, you need to reduce and increase the temperature in the oven from time to time so that the duck is evenly baked.
11. About 15 minutes before it is ready, cut the paper so that the duck can get a golden brown crust.
12. Serve the finished stuffed duck on the table, after cutting it into pieces.

To prepare this dish you will need :

• duck,
• garlic,
• pepper,
• salt,
• mayonnaise.

Cooking recipe:

First you need to wash the duck and dry it well. After this, you can cut the duck. Separate the leg along with the thigh. Then cut off the wings. Cut the breast in half lengthwise, starting from the back. Wash all the pieces again and place them in such a way that the water drains and the duck dries. In the meantime, prepare the sauce to coat the duck.

Crush several cloves of garlic in a garlic press, mix it with mayonnaise, salt and pepper.

Carefully coat all the duck pieces with the sauce, place them on a wide baking sheet, cover with foil and bake for an hour at a temperature of about 200 degrees. In order for the duck to brown, after an hour, remove the foil and put the duck in the oven for another 20 minutes.

Duck baked whole in the oven with apples (step-by-step recipe with photos)

For this dish you will need:

• duck,
• apples,
• oranges,
• prunes,
• dried apricots,
• nuts,
• salt,
• pepper,
• garlic.
• The amount of ingredients is taken depending on the size of the duck.

Cooking recipe:

Learn how to cook baked duck, with apples, with prunes, baked in the oven. Wash the duck thoroughly and dry with paper towels. Rub with salt and pepper on the outside and inside, and with garlic, crushed in a garlic press, only on the inside.

Prepare the filling. To do this, peel the apples and cut them into small pieces. Peel the oranges and cut into slices. Remove the pits from the prunes and cut into pieces. Cut dried apricots and nuts (preferably walnuts, but you can use cashews or almonds) into pieces. Mix all the ingredients prepared for the filling.

But if you make duck only with apples, it is advisable to take Antonovka apples.

Stuff the carcass with the prepared mixture, and then sew up the hole with thread. Brush the skin of the duck with vegetable oil. Then it will brown when baking.

Line a baking sheet or baking dish with foil and coat it with vegetable oil. Place the duck on a baking sheet, back down. Place apples cut into slices and whole ones near the duck. Cover everything with foil and place in the oven to bake. Baking time is approximately two or three hours. During the baking process, the bird will secrete juice; you need to water it on top with this juice about every half hour.

Before the end of baking, remove the foil, pour out all the juice and pour orange juice over the duck.

Serve the finished duck to the table, garnished with orange slices and apples baked with it.

As you can see, there are a huge number of ways to cook duck in the oven, try cooking it according to one of our recipes.

Duck meat is much more difficult to find on the store shelf than chicken or pork. It is not surprising that many housewives do not know how to cook a whole duck in the oven. I will correct the situation by telling you 5 recipes for tasty and juicy duck.

I’ll note right away that I’m going to focus on the intricacies of cooking duck, and I’ll also give several proven recipes.

Recipe for soft and juicy duck in the oven whole

Soft and juicy duck in the oven is part of my New Year's menu. This does not mean at all that you need to prepare the dish strictly for the New Year holidays.

My mother told me the recipe.

INGREDIENTS:

• duck – 1 kg
• apples - 4 pieces
• honey - a few spoons
• salt, spices

STEP-BY-STEP PREPARATION:

1. I remove large pieces of fat from the neck and belly from the carcass.
2. I pour boiled water over it. I let the carcass cool and dry it with a paper towel.
3. Place foil on the bottom of the baking dish. I rub the carcass with spices and salt. I submit it to the form.
4. I cut the apples into small cubes and stuff the carcass. Afterwards I wrap it well with foil.
5. Preheat the oven to 180 degrees. I cook for 90 minutes. Periodically I take out the mold and pour fat over the meat.
6. I take the pan out of the oven, open the foil, and pierce it with a sharp object. If no blood comes out, the dish is ready.
7. All that remains is to brush it with honey and put it back in the oven for a few minutes. As soon as the duck is covered with an appetizing crust, I take it out and let it cool a little.

Video recipe for tender and juicy duck

You are probably already convinced that there is nothing complicated in preparation. Take a moment and cook the duck according to my recipe. I assure you, the taste of the dish will amaze you. The same recipe is suitable for cooking goose.

Roast duck in berry sauce

Duck recipe berry sauce A friend shared it with me.

INGREDIENTS:

• duck breasts - 6 pieces
• cinnamon - 0.5 tsp.
• dry spices - 0.25 tsp.
• parsley - for decoration

SAUCE:

• chicken broth - 450 ml
• dry wine - 450 ml
• port wine - 450 ml
• onion - 3 heads
• wine vinegar - 50 g
• powdered sugar - 50 g
• mixture of berries (currants, gooseberries, blackberries) - 175 g
• cloves, bay leaf, cinnamon

STEP-BY-STEP PREPARATION:

1. Fry finely chopped onion in vegetable oil for 10 minutes. Add powdered sugar and fry over high heat until golden brown.
2. Pour in the vinegar, let it boil and cook over low heat until the liquid evaporates. I add port, wait for the sauce to boil by a third, add red wine and let the sauce boil by half.
3. I add cloves, bay leaves, cinnamon and broth to the sauce. I bring it to a boil, boil for 25 minutes and strain.
4. Fry the duck breasts in a frying pan for 10 minutes. I put it on a baking sheet, salt and pepper, sprinkle with cinnamon and spices. I bake for a third of an hour. I add the juice that has drained from the duck to the sauce along with the berries.

I cut the finished breasts and place them on a platter, pour the sauce over them and garnish with parsley. I serve it with chopped cabbage, baked with cream and cheese.

Recipe for duck with apples and grapes

One day I decided to cook a delicious stuffed duck for dinner. After spending about an hour on the Internet, I was convinced that there are many cooking methods.

I note that duck cooked according to the recipe with apples and grapes turns out soft and juicy.

INGREDIENTS:

• duck - 1 carcass
• apples - 2 pieces
• white grapes - 100 g
• pepper, salt, honey

PREPARATION:

1. I rub the inside of the duck with salt and pepper.
2. I cut one apple into slices, mix it with grapes and stuff the carcass with the resulting fruit salad. I cut the second apple into slices and place it around. I put it in an oven preheated to 200 degrees for half an hour.
3. After the specified time has passed, I take it out of the oven and grease the carcass with the rendered fat. If there is a lot of fat, I drain it or change the baking sheet. I grease it every 30 minutes. In total it takes 2-3 hours to prepare.
4. At the end of cooking, I brush the bird with honey and return it to the oven for about ten minutes. During this time, the duck will be covered with an appetizing crust.

Video recipe

As you can see, you don’t need expensive ingredients to cook duck with apples and grapes. I recommend serving with buckwheat. Bon appetit!

Cooking duck in orange sauce

I will tell you a recipe for cooking duck in orange sauce, which a friend from Italy told me. Game prepared according to this recipe turns out tender and juicy.

It will take a long time to prepare. However, it's worth it.

INGREDIENTS:

• duck - 1 carcass
• lemon - 1 pc.
• orange - 2 pcs.
• cognac – 50 ml
• white wine – 150 ml
• butter and vegetable oil - 30 grams each
• flour - 50 g
• salt, pepper

GARNISH:

• apple - 1 pc.
• potatoes - 3 pcs.
• vegetable oil, bay leaf, pepper, salt, zest

PREPARATION:

1. I process and gut the duck. I tie the legs and wings. I rub it inside and out with pepper and salt.
2. I put a little in the pan butter, add vegetable oil, and fry in the resulting mixture until an appetizing crust appears.
3. I pour a glass of cognac on the duck. I turn the carcass several times so that it absorbs the aroma of the drink. Over high heat, I let the alcohol evaporate.
4. I add wine and cover the dish with a lid, and reduce the heat to low. Simmer for about 40 minutes, turning occasionally.
5. Meanwhile, I peel the zest from the lemon and orange. I cut one orange into slices, squeeze the juice from the second and add it to the dish with the duck.
6. Boil the resulting zest in salted boiling water for 5 minutes, then drain it in a colander. I cut into strips. I leave some of the zest for garnish.
7. When the dish is almost ready, I turn her over on her back and place orange slices on top.
8. I add julienne made from zest to the sauce. I simmer for a quarter of an hour under the lid.
9. I remove the duck from the dish in which it was cooked and place it on a dish. Add starch to the sauce and stir until it thickens.

All that remains is to prepare the side dish.

1. I peel the potatoes, cut them and boil them almost until tender in salted water with rosemary and bay leaf. I drain the water.
2. I finely chop the onion and fry it in oil.
3. I add chopped apple and potatoes to the frying pan, stir and lightly fry.
4. I pepper and add julienne. I stir and let it brew.

How to cook smoked duck

Smoked duck meat is added to sandwiches and even New Year's salads. Moreover, smoked game can be stored for a long time under normal conditions.

INGREDIENTS:

• duck - 1 carcass
• liquid smoke
• salt, sugar, pepper, bay leaf, cloves and cinnamon
• oven and smokehouse

STEP-BY-STEP PREPARATION:

1. For smoking I take lean duck. I process the carcass, remove fluff and feathers, and singe the stumps.
2. I wash and gut the duck. I rinse it on all sides, dry it with a napkin and rub it with salt. I put the carcass in a deep pan and leave it in a cold room for a day.
3. I'm preparing the marinade. For a kilogram of duck you will need a liter of brine. I add a spoonful of sugar, 10 grams of salt, a little cloves and cinnamon, and a little pepper to the water. bay leaf. I bring the marinade to a boil and let it cool.
4. I pour the prepared marinade over the duck and marinate for three days in a cool room. Then I take it out and hang it so that the brine drains and the carcass dries.
5. I light up the smokehouse. For smoking I use wood species without resin.
6. I smoke for 12 hours. Initially, I set the temperature high, and after some time I pour in a lot of sawdust and moisten it.
7. When the smoking period has expired, I check for readiness by piercing it with a sharp object. If ichor appears, I continue smoking.
8. If you don't have a smokehouse, you can use liquid smoke. In this case, you will need duck, seasonings and an oven.
9. I process and marinate the carcass as described above. I am preparing a solution of liquid smoke. I put the carcass in it and keep it for about an hour. Then I bake the meat in the oven until done.

A neighbor told me the smoking recipe. Now you know about it too. It is noteworthy that you can cook duck this way even in a city apartment. Give it a try.

Finally, I’ll add that duck differs from chicken in that it has more fatty meat. That’s why they prepare it according to other recipes, and removing the fat layer is the main point in preparing the carcass.

Remove from excess fat Can in various ways. Some people steam the duck, causing the fat to melt and drip off. During cooking, I pierce the fatty areas with a sharp knife. As a result, fat escapes through these holes.

Video tips

(votes - 3 , rating: 5,00 out of 5)

Duck pieces are baked in the oven for a time from to at a temperature of 190-200 degrees.
The whole duck is baked according to the time from (duck 1.5 kilograms) to (duck 2-2.5 kilograms).
In an air fryer, bake the duck from to to at a temperature of 180 degrees and medium air speed.
Bake small pieces of duck in the microwave at maximum power (800 watts).

How to bake duck with apples in the oven

Products
Duck - 1 bird weighing 2-2.3 kilograms
Apples (hard sour variety) - half a kilo (5 pieces)
Oranges - 2 pieces
Garlic - 7 cloves
Vegetable oil (preferably olive) - 4 tablespoons
Soy sauce - 3 tablespoons
Honey - 3 tablespoons
Spices: basil, cloves, marjoram, fennel, cardamom - 1 teaspoon each
Salt, pepper - to taste

Preparation of products
1. Peel 3 cloves of garlic and pass through a garlic press, place in a bowl and mix with salt and spices; pour in 2 tablespoons of oil and squeeze out the juice of 1 orange (remove the seeds first).
2. Thaw the duck, wash and cut out the duck giblets (do not throw away), cut off the upper phalanges of the wings and the tail, remove the feathers with tweezers, cut out excess fat; Dry the duck by wiping it with paper towels.
3. Separate the skin from the meat without removing or cutting it.
4. Rub the duck outside, under the skin and inside with a mixture of spices and oil, place in a plastic bag and leave in the refrigerator for 5-8 hours, or overnight.
5. Prepare the filling for the duck: wash and finely chop the duck giblets, peel and finely chop 4 cloves of garlic, peel and cut the apples into 1-centimeter cubes.
6. Stuff the duck with a mixture of apples, giblets and garlic.
7. Sew up the belly and neck of the duck with thread (or fasten with toothpicks and then tighten them with thread) and marinate for 3-4 hours in the refrigerator. Press the wings and legs to the carcass and tie them.
8. Mix soy sauce and honey.
9. Cut the oranges into slices without peeling them.
10. Remove the toothpicks and threads, place the duck on a dish and garnish with vegetables and herbs.

Baking in the oven
Cover a baking dish (baking tray or roasting pan) with foil. Separately, place the oranges on the foil and place the duck on its back on top, place the remaining oranges on top, wrap tightly in 2-4 layers of foil. Wrap the duck in foil carefully to avoid leakage of duck juice and, as a result, dryness of the baked duck.
Preheat the oven to 180 degrees for 10 minutes. Place the baking sheet with the duck in the oven and bake for 1.5 hours.
Unfold the foil, put the top oranges to the side, brush the duck with honey mixed with soy sauce, and bake the duck at a temperature of 200 degrees, uncovered, for another 20 minutes, pouring the juice over the duck every 10 minutes.

How to bake duck in an air fryer
Preheat air fryer to 230 degrees for 10 minutes. Place the duck in foil on the bottom rack of the air fryer. Bake the duck for 1 hour at high speed fan Then turn the duck over and bake for another 20 minutes. Then release the duck from the foil and bake for another 20 minutes.

How to bake a duck in a slow cooker
Bake in a slow cooker half a duck in foil, because A whole duck will most likely not fit in a slow cooker. Set the multicooker to the “Baking” mode, place the duck in foil in the multicooker, bake for 1.5 hours.

How to cook soft duck in the oven

When choosing a duck, keep in mind that domestic duck meat is softer than meat wild duck. Also pay attention to its weight. Ducks over 2 kilograms are the meatiest, the cut color of such meat will be bright red. The weight of an old duck, which is unlikely to please with soft meat, is from 2.5 kilograms.

To ensure that the duck meat is tender, it is necessary to:
1. Check the skin for feather residues; pluck them if necessary. To make this easy, the duck can be placed in a pan with very hot (60-70 degrees) water for a couple of minutes.
2. Fat must be trimmed from the belly area of ​​the bird.
3. Marinate the duck.
4. To prevent the duck from losing juice during baking, you can bake it in a duck roaster with a lid, in foil or a baking bag, only at the end of baking by opening the duck to form a crust. If the duck is cooked open, it is necessary to baste the meat with the resulting fat every 3 minutes so that the meat does not turn out too dry.
5. Before baking, you can boil the duck for 20 minutes. This will make the duck meat soft - later, when baking, the meat will only be slightly baked, and the skin will be browned.
6. To quickly cook a soft duck, you can cut it into separate pieces and place them on a baking sheet at a short distance from each other.
7. Before baking, you can marinate the duck: for marinating, prepare a liquid marinade and brush the duck inside and out 8-10 hours before baking. Place the duck coated with the marinade in the refrigerator, every 3-4 hours coat the duck again with the drained marinade and turn the duck over. To prepare the marinade, honey, mustard, soy sauce, orange or lemon juice and zest, red wine, balsamic vinegar or a mixture of these products are suitable. If you want a meaty taste, just rub the duck with salt and pepper. Suitable seasonings include cumin, ginger, cinnamon, onion, black pepper, and herbes de Provence.

How to cook duck with crispy skin
To create a crispy crust, you can pour salted water over the duck 15 minutes before the end of baking - it promotes the formation of a crust.

If the crust turns out uneven, wrap the most browned areas with foil - this will protect the duck from burning.

Toppings for baked duck
1) apples - classic filling,
2) mushrooms + onions + apples,
3) oranges + apples,
4) champignons + potatoes + onions,
5) sauerkraut + apples,
6) dried apricots, prunes, plums, quinces, raisins, walnuts,
It is not necessary to put stuffing in the duck. Without the filling, the duck will bake for half an hour less and it will set with a crust both outside and inside.

How to serve duck
Serve the duck on a large platter, garnished with chopped vegetables, lettuce and herbs.

Cranberry sauce for duck

Ingredients for duck sauce
Olive oil - 2 tablespoons
Onions - 1 head
Frozen cranberries - 450 grams
Honey - 3 tablespoons
Orange - 1 piece

How to make cranberry sauce for duck