Tender and juicy duck in the oven can be prepared in different ways. You can bake it whole in foil or cook only the breast, thighs or wings of the bird in a sleeve or duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes for preparing duck meat with honey, spices, and vegetables. Among the simple instructions with step-by-step photos and videos, housewives can easily find a suitable option for cooking stewed or stuffed duck in the oven.
How to marinate duck for roasting in the oven so that it is soft and juicy - photo recipe
A properly prepared marinade is a guarantee of preparing an appetizing and aromatic duck. Adding apples and the simplest spices will help you quickly and easily marinate poultry meat. You just need to place them in a bag with the carcass or immediately transfer them to the sleeve. The following recipe will tell you step by step how to marinate a duck for roasting in the oven so that it is soft, juicy and very tasty.
Ingredients for marinating a soft and juicy duck before baking in the oven
- whole duck (gutted) - 1 pc.;
- lemon - 1/4 pcs.;
- juniper berries - 8 pcs.;
- black peppercorns - 1 tsp;
- bay leaf - 2 pcs.;
- parsley - 3-4 sprigs;
- salt - 1/2 tsp;
- garlic - 1 clove;
- ground pepper - 1/2 tsp.
Photo recipe for marinating and baking soft duck meat in the oven
Original marinade for whole duck with honey and mustard overnight - a simple recipe with photos
Marinades with simple ingredients make duck meat extra soft and spicy. The most interesting is the duck marinade made from honey and mustard, which allows you to make the meat more tender overnight. We have selected a very simple recipe that will tell you how to marinate a duck before roasting it whole in a sleeve or foil.
Ingredients for marinating duck overnight with honey and mustard
- whole duck - 1 pc.;
- honey - 1/4 cup;
- orange juice - 4 tsp;
- soy sauce - 1 tsp;
- ready mustard - 0.5 tsp;
- salt - a pinch.
Photo recipe for overnight marinating and simple roasting of duck with mustard and honey
How to cook soft and juicy duck in the oven with apples - recipe with step-by-step photos
Aromatic baked duck can be prepared either whole or in separate pieces. We recommend preparing an unusual duck breast. With the following recipe, the duck is cooked in the oven after pre-roasting and served with caramel apples. This masterpiece is very easy to prepare at home. If desired, you can bake the meat in a sleeve or foil.
Ingredients for cooking juicy and very soft duck with apples in the oven
- duck breast - 2 pcs.;
- shallots - 4 pcs.;
- semi-sweet red wine - 300 ml;
- apples - 4 pcs.;
- sugar (preferably brown) - 2 tbsp;
- salt, pepper - a pinch.
Recipe with photo of cooking soft duck meat in the oven with apples
Appetizing duck with potatoes in the oven at home - step-by-step recipe with photos
Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer housewives a step-by-step recipe in which duck is baked with potatoes in the oven in a regular form. Simple instructions will tell you how to properly prepare the bird and how long to bake the whole duck until fully cooked.
List of ingredients for cooking delicious duck with potatoes in the oven
- whole duck - 1 pc.;
- potatoes - 6 pcs.;
- onion - 2 pcs.;
- bacon - 150 g;
- salt, pepper - to taste.
Photo recipe for cooking delicious duck meat in the oven with potatoes
How to properly cook juicy duck in the oven in a sleeve with apples - a simple video recipe
Using a sleeve for cooking main dishes is the right decision. With its help you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the housewife will not have to waste time on long cleaning of the uniform or duckling pan. After use, you can simply throw away the sleeve and wipe the mold with a sponge. You can learn more about how to cook duck in the oven with apples in the recipe we have selected.
Video recipe for cooking duck meat in the oven with apples in the sleeve
The following video recipe perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real culinary masterpiece. At the same time, the sleeve can be used for marinating and baking meat. You just need to strictly follow the author’s instructions and his advice. Then the cooked duck meat in the sleeve will turn out tasty and appetizing.
Soft and very juicy duck in foil or sleeve in the oven - step-by-step recipe with photos
Cooking a whole duck carcass in foil or a sleeve is quite simple. With this baking, you can make it not only juicy and soft, but also rosy. Our step-by-step recipe with photos will help housewives cook duck in foil in the oven easily and simply.
Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve
- whole young duck - 1 pc.;
- soy sauce - 1.5 tbsp;
- water - 1 tbsp.;
- sugar - 1 tbsp;
- dry white wine - 1/2 tbsp.;
- garlic - 2 cloves;
- green onions - 3-4 sprigs.
Step-by-step photo recipe for baking a soft and juicy duck in the oven in foil
How to bake a whole duck with apples in the oven so that it is juicy - a simple photo recipe
You can bake duck meat with apples in a sleeve, foil or a simple form. But to get an original dish, you need to pay special attention to the apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples combine harmoniously with lemon juice and spices. We suggest that you familiarize yourself with a simple recipe that will tell you in detail how to bake a whole duck in the oven along with sour apples so that it is juicy and soft.
Ingredients for cooking soft and juicy whole duck in the oven with apples
- apples - 4-5 pcs.;
- whole duck - 1 pc.;
- cinnamon - 1/4 tsp;
- honey - 1/2 tsp;
- sugar - 1 tbsp;
- cognac - 2 tbsp;
- carrots - 2-3 pcs.;
- onion - 2 pcs.;
- dried herbs - 1 tsp;
- beets - 1 pc.;
- spices - to taste.
A simple recipe with a photo of baking a whole juicy and soft duck with apples in the oven
How to cook duck so that it is soft and juicy in the oven - recipe with photo
A delicious duck can be baked not only in foil or in a whole sleeve. You can also cook her wings or thighs in an unusual way. We have selected the following recipe for housewives who want to know how to cook duck in the oven in half an hour so that it is soft and juicy.
Ingredients for roasting juicy and soft duck thighs
- duck thighs - 2 pcs.;
- salt - 3/4 tbsp;
- red wine - 2 tbsp;
- grated ginger - 1 tsp;
- garlic - 4 cloves;
- honey - 3 tbsp;
- spices - to taste.
Photo recipe for baking soft and juicy duck thighs in the oven
How to properly cook Peking duck at home - recipe with video
Tender Peking duck is an excellent addition to any side dish. It has a spicy taste and original appearance. The following recipe will tell you how to cook a whole Peking duck at home.
Video recipe for cooking Peking duck at home
By carefully studying the following recipe, you can prepare juicy Peking duck simply and quickly. But for this you will need to comply with special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.
How to cook duck in a sleeve with apples in the oven so that it is soft and juicy - video recipe
Duck stuffed with apples or oranges is perfect for serving on a holiday table. Soft poultry meat combined with fruits and citruses has a breathtaking aroma. At the same time, it is very simple to prepare: you just need to place the apples and the bird in the sleeve and start baking them. The simple recipe below will tell you how to cook duck in a sleeve with apples so that it is soft and juicy.
Step-by-step video recipe for baking juicy and soft duck meat with apples in the oven
It is recommended to use the recipe we have selected as a basis. With its help, you can learn how to bake a whole duck in a sleeve with apples, or bake duck thighs and wings on a bed of apples. In any case, using a sleeve will allow you to quickly and easily prepare an original dish. The sleeve will allow the apples to bake well and keep the meat soft and juicy.
In this article, we have selected the best recipes for cooking duck meat with apples, potatoes and other ingredients. Step-by-step instructions with photos and videos will tell you how to prepare the main dish in foil, a sleeve, or a duck casserole. For example, soft and juicy duck in the oven is obtained when cooking in Peking style. Also unusual would be a whole baked bird with buckwheat and oranges. All instructions are easy to follow and will allow you to easily prepare an original dish.
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Delicious and simple recipes for cooking duck (fried, stewed or baked) are available in all culinary traditions of the world. Each country has its own characteristics and rules for preparing a whole duck, but the Chinese are especially successful in this: the famous Peking duck, rubbed with honey and served with juicy onions, green sauce and tangerine cakes, is considered the best way to cook duck for Christmas and New Year year.
Basics of proper preparation of duck dishes in the oven
The duck can be baked as a whole carcass, cooked in pieces or stuffed, but the most delicious is the stuffed duck, the various variations of which allow you to get a new dish every time. The most popular fillings for preparing stuffed duck are sweet and sour apples, sauerkraut, pickled lingonberries, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta, legumes, fruits, dried fruits and nuts.
Before cooking duck at home, you need to wash it well, dry it, marinate or rub it with salt, spices, garlic outside and inside, and then fill it two-thirds with the filling. Then you need to sew the edges with thread, coat the duck with vegetable oil and put it in the oven in a duckling pan or on a baking sheet with high sides.
The most important thing in cooking baked duck is to achieve softness, juiciness and rich flavor. To do this, you need to calculate the exact time for cooking the duck in the oven, taking 45 minutes for each kilogram of duck meat from the moment the oven is fully heated, not forgetting to include 25 minutes for browning the carcass.
It takes up to 90 minutes to cook duck pieces in the oven - it all depends on the size of the pieces and the initial softness of the meat. The finished bird is served with various side dishes, spicy sauces, herbs, sour appetizers and dry red wine.
Duck and game: cooking recipes and their differences
Cooking Peking duck differs from traditional recipes in that the carcass is doused with boiling water, then rubbed with garlic and spices, placed on a jar and placed in the refrigerator for 12 hours in a deep plate, as juice will be released from the bird. Cooking Peking duck is usually not very difficult, since it is baked in foil for an hour, after which it is coated with a mixture of ginger, sesame oil, soy sauce and pepper and again put in the oven for half an hour. The temperature for cooking duck in the oven should be set to 200 °C in the first stage, and 250 °C in the second stage. Once cooked, the duck is brushed with honey sauce and served.
Cooking stewed duck, cut into pieces, involves pre-frying the meat with onions and vegetables. During the frying process, juice is released from the bird, in which the duck is stewed for an hour with periodic addition of water or wine. If desired, you can supplement the dish with vegetables, mushrooms and dried fruits.
Cooking duck in a frying pan begins with marinating - the carcass is rubbed with salt, pepper and coated with mayonnaise, and after half an hour the bird, cut into portions, is fried on both sides in a hot frying pan, and then poured with water and stewed until cooked with spices and vegetables. A whole duck is fried in the same way.
Cooking duck in a sleeve or foil follows the usual scenario with one difference - the duck is placed in a sleeve or wrapped in foil, and then sent to the oven. The meat can be surrounded with potatoes and other vegetables, and the carcass can be greased with a mixture of honey, butter and garlic. The duck is usually baked in foil for an hour, and in a sleeve for 90–100 minutes at a baking temperature of 180 °C.
Cooking methods for wild duck are slightly different from traditional poultry cooking recipes. The fact is that game meat is tough, so it takes more time to bake or stew. It is best to cook wild duck in pieces so that it is well baked, but game has one peculiarity - its meat does not seem cooked through, although in fact the duck may be cooked. The spicy taste of game can be emphasized with roots and herbs, and the specific smell of fish, characteristic of wild duck, can be eliminated by marinating it in spices.
A few more secrets of cooking duck
- Before roasting the duck, do not forget to cut off the butt to rid the dish of any unpleasant odor.
- To obtain juicy meat, it is better to use juicy fruits and berries as a filling - apples, oranges, prunes, cranberries and lingonberries.
- If you cook duck in foil or a sleeve, be sure to remove them 20 minutes before cooking to allow the bird to brown.
- Periodically remove the duck from the oven and baste it with the fat that renders during the baking process.
- Cooking duck in a slow cooker is considered simpler and faster; moreover, this method of baking, stewing or frying allows you to preserve as much as possible all the beneficial properties of the meat, and at the same time it remains incredibly soft, tender and juicy.
- To prevent the duck breast from becoming overdried, it should be fried very quickly on both sides over maximum heat.
- Experienced housewives boil the duck for 20 minutes, and then cook it according to the recipe - thanks to this trick, the duck will never be raw.
- Cooking duck in a duck pot and cauldron made of ceramic, tempered glass and cast iron makes the bird tender, tasty and aromatic.
Properly cooked duck meat is usually pink and bloodless, with a delicate flavor and pleasant aroma. People on a diet are afraid to include duck in their diet - and completely in vain. Followers of a healthy diet can also enjoy this dish if they buy less fatty poultry, fill the carcass with dietary fillings and remove the skin before eating. Duck is an excellent dish not only for holidays, but also for every day, and it goes well with all products, so you won’t have any problems with side dishes.
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
Food preparation
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. Defrost 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 cook duck. How to make delicious duck.
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 - New Year - is coming very soon, 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 in a honey marinade. It is on this basis that this bird is usually prepared. Sweet notes make the dish especially tasty. Well, the crust, of course, becomes a 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 with cling film and put it 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.
We transfer the finished duck to a 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 and 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 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 is served with a special sauce, which can be made as follows. Mix soy sauce, ketchup, olive oil and honey. Simmer in the microwave for 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.
A beautiful and aromatic duck with a 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 a complete meal for the whole family!
Fragrant duck in orange sauce in the oven
An exquisite, very aromatic marinade made from orange juice and zest makes duck a truly royal dish. Cognac highlights the bright taste of citruses, 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 of 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. Place the finished dough under film and let it rest at room temperature for 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 tender duck meat is 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? A completely reasonable and correct decision, 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!
Any mistress looks at the juicy duck in the oven. The question arises in your head: how to cook homemade duck so that it is soft and juicy? Duck difficult to process: unlike chicken, it dark and dense. However, a well-baked dish will please both you and your guests.
Roasting duck: how to choose?
A good dish requires a great one original product. Finding it is not as easy as it might seem: stores offer several options for duck meat. The main choice is between:
- Broiler duck.
- Duck raised on natural feed.
What is the difference? Broiler duck is less fatty, its meat is tender, and duck is natural food a bit harsh. Be careful: They may sell you a tough, old duck with a lot of sinew.
Find the young duck. To do this, focus on light fat and soft meat. Remember: duck is not a dietary product. This fact is more than pays off with the amount of nutrients in duck meat: vitamins, minerals and trace elements. Broiler ducks are especially good - their nutrition was as balanced as possible.
Juicy duck: the secret of cooking
Before cooking the duck any self-respecting housewife has question: how to make juicy, tasty duck with tender, golden crust? It often happens that the duck comes out:
- Tough.
- Not juicy.
There is duck in preparation a number of nuances that will help you achieve what you need result. We will talk about them further.
The first thing to remember: foil and parchment. The duck, well packed in several layers, is baked in its own juices. If previously soak the bird in the marinade, you can get a dish that will pleasantly surprise the whole family. Remember: the better you pack the duck, the juicier the result.
When it comes to stuffed duck, it's best use cereals, fruits and vegetables. Then you will be needed fewer layers of foil and parchment (or they will not be useful if we are talking about duck stuffed with apples). Spices and herbs are selected individually, depending on taste preferences.
Juicy duck in the oven can be made whole or in pieces. Remember: the first option retains more nutrients, but takes longer. The second simplifies cooking duck and saves time.
Dishes for juicy duck
An important nuance. For the duck to come out great, you need to choose the right packaging method and dishes. A deep baking sheet would be appropriate; a large baking pan would work well. It makes it easier to cook duck: You will need just cover the container with foil. To obtain a golden crust remains to be removed makeshift cover shortly before poultry is ready.
Duck dishes undeservedly rarely appear on the everyday menu; more often it is prepared for the festive table. Many people neglect this bird, fearing its specific smell and complex recipe; besides, duck is not a frequent guest on store shelves. However, duck meat dishes prepared in compliance with all the rules are always tasty, delicious and healthy. Knowing how to properly cook duck, you can easily conquer your family and guests with unusual duck meat dishes, which they will probably try for the first time.
Pros and cons of duck dishes
Like all products, duck meat has its advantages and disadvantages. Let's look at them in more detail.
Duck benefits:
- it is a source of high-quality protein, amino acids, nutrients and vitamins;
- has a positive effect on the functioning of the thyroid gland, strengthens the immune system and has a beneficial effect on the nervous system;
- parts of the duck carcass such as breast and leg without skin are recommended for use in various health diets;
- Despite the fact that duck fat is high in calories, it is much healthier than butter or beef fat from a nutritional point of view. Omega-3 fats, which are contained in duck skin, are needed by the body for normal functioning of the heart and brain.
Flaws:
- this meat is quite high in calories and has a very high fat content, so it is not recommended for overweight people;
- Duck meat consists of hard fibers and is difficult to digest, so it can be consumed by people who do not have problems with the stomach and digestive system;
- Duck fat is a source of cholesterol, which the body needs in very small doses.
Duck in cooking
In different countries of the world, duck is traditionally cooked for Easter and Christmas. Tender and delicate duck meat is quite difficult to prepare, but there are recipes that are easy to make at home.
The most popular recipe is baked duck. Usually it is stuffed with different fillings: buckwheat, rice, mushrooms, apples and oranges. Be sure to serve this duck with sauce: cranberry, lingonberry or orange. For an everyday menu, it is ideal to bake duck legs or breast with vegetables, fruits and aromatic herbs.
With the correct cooking technique, the fat that is released from the duck saturates the side dish, which turns out juicy and very tasty.
Duck is very popular in Chinese cuisine. Everyone has heard about such a recipe as Peking duck. Also in China they prepare duck soup, warm salad with duck breast, and duck with various sauces.
Roast duck goes well with cabbage, carrots and potatoes. And if you add a little dry wine during the cooking process, you can make the taste of the dish a little more piquant.
Salads with duck meat are very tasty and delicious, to which fruits are added, such as pear and pineapples, lettuce, arugula, oranges, mushrooms, raspberries and rice. Season with balsamic vinegar, olive oil or mustard dressing.
Duck soups or broths are often prepared for the everyday menu.
You can cook borscht and other first courses using duck broth. But they will be much fattier than those cooked in chicken broth, and the duck meat takes longer to cook.
The most popular type of cold appetizer is duck pate, a delicacy that can be prepared at home. Here is his “basic” recipe:
- Boil the duck for about 50 minutes in water without spices.
- Grind the cooled meat in a meat grinder twice.
- Add 100 grams of lard (per 0.5 kg of duck) and an onion fried in vegetable oil. Mix everything until you get an air mass.
- Season with salt, pepper and orange juice (2 tablespoons).
A very delicious and nutritious dish!
Methods for cooking duck
The basic methods of cooking duck are no different from the methods of preparing other poultry. This:
- baking whole or in pieces in the oven, convection oven, duck pan, foil or sleeve;
- stewing, frying on the stove, in a frying pan, cauldron, slow cooker;
- preparation of soups, broths.
In the oven
When roasting a whole duck, rub it with aromatic spices, usually thyme, garlic, basil and cumin are used. Some people like to treat the carcass with mayonnaise, but the bird is already fatty, so it is better to use honey, which will help get a crispy, aromatic crust.
The carcass should be pierced in the areas of the largest accumulation of fat with a fork or knife.
The duck takes 2 to 3 hours to cook; at the beginning of cooking, the temperature is set to 250 degrees, after 20 minutes it drops to 180. When cooking, it is better to use a duck pan, a deep frying pan and foil.
On the stove
The whole duck is usually not cooked on the stove; it must be cut into pieces weighing about 100 grams. They are rubbed with spices and fried in butter, or simply in fat.
Add a little more butter with flour and simmer until soft in its own juice or with a little water and wine. Served with herbs, potatoes and vegetables.
Preparing the duck and other ingredients for cooking
If you prepare the duck correctly, it will turn out tender, without a characteristic specific smell.
- Remove the giblets from a whole duck, scald and remove any remaining feathers, and scorch over the fire. Be sure to remove the fat around the tail and belly, this is the main source of the unpleasant odor, and you need to get rid of it.
- Frozen duck cannot be defrosted in water or in the microwave; for this, use the bottom shelf of the refrigerator, otherwise the meat will turn out dry.
- The cut duck should be rubbed with spices and preferably left in this form for several hours or overnight.
- To speed up the cooking process, the duck can be pre-marinated or soaked in water for about 12 hours. Marinate for at least 4 hours, then the marinade will give the meat a spicy taste and aroma. Suitable marinades:
- citrus, from oranges and lemons, olive oil, salt and pepper;
- spicy, made from garlic, pepper, vegetable oil and paprika;
- mustard.
- Vinegar is not used for marinade so as not to dry out the poultry meat.
Secrets of cooking duck
In order for the duck to be guaranteed to be soft and aromatic, tender and juicy, you need to know some of the subtleties of cooking this capricious bird.
- Choosing the right duck. You need to choose a young bird with deep red flesh, no odor and shiny, firm skin.
- To cook a whole carcass, the time is calculated based on the calculation of 45 minutes per 1 kg of meat plus 25 minutes for browning.
- Cooking in pieces will take about 90 minutes.
- Duck is served with dry red wine, berry sauce and plenty of herbs.
- Wild duck takes longer to cook than domestic duck.
- Be sure to cut off the duck's butt and the lower part of the abdomen.
- To get juicy meat, it is advisable to stuff the carcass with juicy fruits and vegetables.
- If using a sleeve or foil, remove them 25 minutes before cooking to ensure a crispy crust.
- Baste the duck with fat every 15-20 minutes during cooking.
- In order not to dry out the breast, you first need to quickly fry it over high heat, and then simmer it in its own juices.
- To ensure that the duck does not turn out raw, it is boiled for 20 minutes before baking.
- The finished meat has a pleasant pink color when cut, without blood and with a subtle pleasant aroma.
