Duck in foil in the oven. How to cook baked duck in foil in the oven How long does it take to bake duck in foil?

If the husband is a passionate hunter, then this article will be very useful for wives. No more searching for information on how to prepare poultry for consumption, what can be cooked from wild duck, and so on. Everything is here!

We will also try to consider how to cook wild duck so that your dish becomes “number one” on the holiday table.

Cooking wild duck is not that easy. Its meat is tougher than that of poultry. Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems can be solved! Your dish will be remembered for a long time among your loved ones or friends only with delight. So, let's cook wild duck!

Bird species

There are several species of these birds. Each has its own characteristics. One type is suitable for frying, another - for stewing, the third - only for soup.

The following are the main varieties of wild ducks:

Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
Teal weighs little. Total from 300 to 500 g. Also suitable for frying and stewing.
Diving duck. The most delicious of the diving species is the red-nose duck. This is the largest representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed duck has a fairly strong fishy odor. It must first be kept in the marinade.

How to properly prepare game

If the bird comes to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

Dry method. The carcass must be picked upside down by the legs. With very quick movements, pull out the feathers against the growth direction. First remove on the chest, then on the back, shoulders and neck. The wings should be plucked last. Then, using the blunt side of a knife, remove the remaining small feathers and hairs, carefully roll the carcass in flour and scorch it over the fire. Afterwards, wash off all remaining flour and soot from the carcass in running water. This method is best used outside the home, for example, if you are in nature or at the dacha, since a lot of feathers and fluff will fly off the carcass.
Hot method. Pour boiling water over the carcass or leave for 5 minutes. Then take out the carcass and remove all the feathers and fluff. Just as in the first case, roll the bird in flour and scorch it over a fire to remove small hairs and feathers.

After the first preparatory step, there is one more important one. All pellets must be removed from the meat. If this action is ignored, then most likely the shot will hit one of your guests and may break his tooth.

The next step is to gut the carcass. Remove the head, paws, wing tips and the entire intestine along with the esophagus. Then make a cut in the abdomen, take out all the tripe and rinse thoroughly under the tap.

To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. This way the taste will become even more expressive, and the “fishy smell” will disappear.

Recipes

How to cook wild duck? Below are the most delicious recipes for cooking wild duck.

In the duck house

The following simple recipe will help you cook wild duck deliciously in a duck pot. Here the bird is cooked whole; there is no need to cut it into portions.

Ingredients:

1 duck carcass;
2 large green apples;
2 medium onions;
½ tbsp. broth;
½ tbsp. dry red wine;
pepper, salt, spices;
2 tbsp. spoons 10% cream.

Cooking method:

Rub salt, spices and pepper into the bird carcass. Fry.
Prepare the apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
Cut the onion into rings.
Place the fried carcass in the duck pot, back up, and cover with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
Place the duckling in the preheated oven for 2 hours.
To make the bird juicy, you need to water it with the released fat from time to time.
Cooked poultry should be dried before serving.

Game in the oven

Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe because you need to let the bird sit in the marinade.

Ingredients:

1 carcass;
1 onion;
1 carrot;
1 bottle of dry white wine;
1 - 2 stalks of celery;
salt, pepper, bay leaf, rosemary, garlic, sage;
olive oil.

How to cook wild duck in the oven:

Cut the peeled vegetables into cubes.
Place the carcass in a deep pan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
Then remove it from the marinade, salt and pepper the inside. Fry until golden brown. Next, put it in a baking dish, cover it with vegetables from the marinade, and pour oil over it.
Cover with foil and place in a preheated oven for 50 minutes. Periodically remove the duck and baste it with the released juice and remaining marinade.
Divide the baked duck into parts, beat the vegetables and remaining juice with a blender. Simmer the duck along with the resulting sauce.

Roast

Roast wild duck is very aromatic and tasty! This preparation of wild duck does not take much time, since the bird does not need to be kept in the marinade.

Ingredients:

1 duck carcass;
3 liters of water;
3 cloves of garlic;
6 medium tomatoes;
3 onions;
150 g butter;
red pepper, salt, parsley, dill, cinnamon.

Cooking steps:

Divide the carcass into portions, boil in salted water, add a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
Then drain the broth, add fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, place the tomatoes in water.
Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skins, chop with a blender, and put the prepared tomato mass back into the broth with the duck.
Also add fried onions, peppers, garlic, and cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
Then let the dish sit under the lid closed for another 10 minutes.

Shurpa soup

In another way, shurpa soup is also called shulyum. How to cook shulum from wild duck?

Ingredients:

1 wild duck carcass;
2 large potatoes;
1 sour green apple;
½ medium carrot;
1 onion;
2 small tomatoes;
2 bell peppers;
1 hot pepper;
3-4 cloves of garlic;
urop, parsley;
pepper, salt;
coriander, can be replaced with suneli hops;
sunflower oil.

How to cook:

Divide the duck into parts and fry in a frying pan with vegetable oil. Then transfer to a saucepan with already boiling water. Cook until done, skimming off the foam.
Chop carrots and onions and fry. Send them into boiling soup, add potatoes cut into cubes.
After 10 minutes, add chopped pepper, tomato and apple cubes to the soup.
Salt, pepper, add suneli hops or ground coriander. Keep on fire for another 10 minutes.
The garlic, passed through a press, is also added to the boiling soup. Next add the greens and mix everything thoroughly.
Then remove from heat and let the soup sit for another 10-15 minutes.

Duck cooked on fire

Cooking game at home requires a lot of effort. But if you are outdoors, you can use the following recipe. How to cook duck over a fire? Quick and hassle-free, you don’t even have to pluck the duck!

Gut the carcass, coat it with wet clay, bury it under a fire and bake for 2-3 hours. After digging up the duck, breaking the clay shell, all the feathers will fall off along with the shards. The bird is ready!

Cooking teal

How to cook teal? First you need to prepare the bird: pluck it, remove the entrails, etc. Take a small apple, preferably an Antonovka, and place it inside the bird. Season with salt and pepper, wrap in foil and place in the oven for 1.5 hours. Bon appetit!

Stewed game

How to stew wild duck? If everything is done correctly, the stewed game turns out very juicy and quite soft. So, wild duck: a recipe for stewed poultry.

Ingredients:

1 carcass;
200 ml red wine;
6 tbsp. butter;
pepper, salt.

Cooking steps:

Rinse the carcass thoroughly and fill with cold water. Keep the bird in the water for two hours.
Then divide into portions, add pepper, salt, and fry.
Transfer the meat to the duck pot, add wine, butter, simmer over high heat for about 1.5 hours, adding water from time to time.
Then remove from heat and let the finished dish brew for another 20 minutes.

Stewed duck with potatoes

This wild duck recipe is very similar to the previous one. Only vegetables are added to the dish.

Ingredients:

1 duck;
1 kg of potatoes;
2 medium carrots;
3 cloves of garlic;
2 large onions;
50 g mayonnaise;
3 tomatoes;
pepper, salt, herbs.

How to cook wild duck with potatoes?

Prepare the bird carcass: pluck, remove the entrails and rinse.
Cut into pieces, rub them with pepper, garlic, and salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
Peel the vegetables, cut the carrots and onions into cubes and fry, add chopped tomato, simmer for 5 minutes.
Add the marinated duck to the vegetables and fry.
Place everything in a duck casserole, add potatoes to the duck, pour water, add salt, pepper, herbs and chopped garlic.
Place in an oven preheated to 200°C and simmer for an hour and a half.

What to serve the bird with

If you have completed the task of how to properly cook wild duck, then there is still one nuance left - what to serve it with.

Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also go well together. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

Either lingonberry or currant jam will go well with fried poultry. But they are served separately from each other.

The following trick will help you serve game effectively. First, place fruits on the dish, for example, apples, pineapples, oranges, and place portions of duck on top. Pour sauce over the top of the game and sprinkle with herbs.

Culinary tricks

For example, how to cook wild duck without smell? To make game lose its natural smell, the easiest way is to marinate it or boil it in salted water with herbs and vegetables until half cooked.

This leads to the second question. How to marinate wild duck?

There are a great variety of marinade methods. The simplest is a marinade made from red or white wine with the addition of spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next point: how to soak a wild duck? If you don't have time to marinate the game, you can simply soak it. For example, in water with added salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.

All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook wild bird. All wild duck recipes are not so difficult to execute; even a novice housewife can handle them.

Video

In our video you will find another interesting way to prepare roast game.

If you decide to bake a fragrant duck in foil in the oven for dinner, then we suggest using this recipe and preparing this wonderful dish! The meat turns out incredibly tender, juicy and incredibly tasty, and the divine aroma of the dish will fill the entire apartment.

Duck recipe in the oven in foil

Ingredients:

duck – 1 pc.;
- taste;
- taste;
spices.

Preparation

Before you deliciously cook duck in foil in the oven, thoroughly wash the carcass and dry it with a towel. Mix mustard with olive oil, add spices to taste and coat the bird with this mixture inside and out. Marinate the meat for about an hour, and then wrap it tightly in foil and place it in a preheated oven. After 1.5 hours, check the readiness by piercing the meat with a knife: if a clear liquid comes out, everything is ready.

Duck with apples in foil in the oven

Ingredients:

duck – 1 pc.;
sour green apples – 350 g;
spices.

Preparation

We wash the duck, process it, rub it with spices to taste and add some salt. Peel the apples and cut into small pieces. Turn on the oven in advance and preheat it to 160 degrees. Fill the duck with apples, wrap tightly in foil and bake in the oven for 2 hours. After that, carefully take it out, unfold it, pour the juice that has been released on top and brown the dish until a golden, appetizing crust appears.

Duck with potatoes in foil in the oven

Ingredients:

duck – 2 kg;
potatoes – 1 kg;
onion – 2 pcs.;
garlic – 2 cloves;
spices and seasonings.

Preparation

We offer you another interesting and simple recipe for cooking duck in the oven in foil. So, wash the carcass thoroughly, dry it with a towel and coat it Seasoned outside and inside. We process the garlic, grind it through a press, coat the bird with this mixture and marinate for several hours, putting it in the refrigerator. We process the onion, chop it coarsely, and peel the potatoes and cut them into slices. Mix the vegetables in a saucepan, season with spices to taste and sprinkle with dry herbs as desired. Fill the marinated duck with vegetable mixture and wrap it in foil. Place the dough on a baking sheet and bake in an oven preheated to 185 degrees for about 2 hours. 15 minutes before the dish is ready, carefully remove the bird, unwrap it and brown it until a nice open crust forms.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Baked duck with apples or oranges, served with a delicious side dish, is ideal for a holiday dinner with the family. There are many subtleties regarding how to bake duck in the oven and what is best to serve it with.

How to cook duck in the oven

Experienced chefs know how to deliciously cook poultry in the oven so that it turns out juicy, tasty, with crispy skin. By following proven recipes, you will get a luxurious dish that will look as attractive as in the photo in cookbooks.

How much to cook

Baking time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, baking technology (whole or pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. A whole duck is cooked from two hours (1.5-2 kg) to three hours (2-3 kg). The bird is cooked either in foil or in a special sleeve, which helps the meat to quickly cook from the inside.

Duck in the oven - recipe with photo

Since baked duck (wild or domestic) is a traditional element of the holiday table, a great variety of cooking methods have been invented. First of all, the carcass must be thoroughly cleaned of feathers, washed and dried. For a richer flavor and tenderness, the meat can be marinated in wine, lemon juice or vinegar with spices/herbs.

With apples

This recipe is recognized as a classic - apples perfectly highlight the taste of duck meat.Fruits should be taken of firm varieties, late, green, and sour in taste. It is better to use the bird chilled rather than frozen.

Ingredients:

duck carcass – 1 pc. by 2 kg;
apples – 500 g;
spices (cinnamon, ginger, pepper) - to taste;
lemon/lime – 0.5 pcs.;
oil (olive) – 3 tbsp. l.

Cooking method:

Entirely

There are many recipes for how to deliciously cook baked poultry in its entirety. This is a standard method that requires virtually no additional ingredients. The recipe is very simple, and the end result is a delicious holiday treat.

Ingredients:

whole carcass – 1 pc.;
onion – 2 heads;
lime juice – 30 g;
mayonnaise – 100 g;
black/red pepper (ground), salt, paprika - a pinch;
clean water – 200 g;
garlic - 1 head.

Cooking method:

Wash the bird and dry it with paper towels.
Mix all the spices with mayonnaise and rub the mixture over the bird.
Peel the onion and chop finely.
Chop the garlic.
Fill the inside with the garlic-onion mixture and a squeeze of lime juice.
Close the hole with toothpicks.
To prevent burning, wrap the legs and wings with foil.
Place the carcass in the duckling pan.
Bake for 1.5-2 hours (190 degrees).

Up your sleeve

The baking sleeve is a very convenient device. The poultry will stew in its own juices, and the baking sheet will remain clean. And to get a golden brown crust, shortly before the end of cooking, you need to carefully cut the sleeve.

Ingredients:

Indian duck – 2 kg;
apples – 2 pcs.;
thyme - a couple of sprigs;
black pepper (ground), salt - to taste;
sour cream/mayonnaise – 3 tbsp. l.;
garlic – 3 cloves.

Cooking method:

Wash the turkey, dry it, rub it with pepper and salt, let it sit for about an hour and a half.
Mix mayonnaise with sour cream.
Grind the garlic through a meat grinder (or use a blender).
Thoroughly mix the sour cream and mayonnaise sauce with garlic.
Wash the apples, cut into slices.
Rub the inside and outside of the turkey with the prepared sauce.
Stuff the bird with apples and sew up the hole.
Place the duck in the sleeve, tie it, and pierce it several times with a toothpick from different sides.
Bake in the oven for two hours at 200 degrees.

With potatoes

You can stuff a bird for a holiday dish with anything, experienced chefs assure. One of the frequently used ingredients is potatoes, which combine perfectly with the taste of meat. You can serve this dish with sauerkraut, pickles, and any vegetable salad.

Ingredients:

gutted duck – 1 pc. (1.5 kg);
potatoes – 1 kg;
apple – 1 pc.;
mayonnaise – 150 g;
garlic – 4 cloves;
salt, pepper - to taste.

Cooking method:

Rinse the game on all sides and dry with paper towels.
Chop the garlic as finely as possible.
In a bowl, mix mayonnaise, garlic, salt, and pepper until smooth.
Start marinating - place the bird on a baking sheet/roasting pan, rub with sauce on all sides.
Leave for half an hour to soak.
Peel the potatoes and cut into medium pieces.
Do the same with the apple.
Stuff the carcass with some of the apples and potatoes, place some around it, and cover the bird with foil.
Preheat the oven to 190 degrees, cook for an hour.
Take out the dish, remove the foil, and bake for at least another half hour.

With buckwheat

Many chefs use cereals when cooking poultry, and buckwheat porridge is no exception.Duck stuffed with buckwheat in the oven is quite simple to prepare. The cereal must be boiled in salted water in advance (1 cup of buckwheat per 2.5 cups).

Ingredients:

duck carcass – 1 pc.;
buckwheat – 1 cup;
lemon – 0.5 pcs.;
dry white wine – 50 g;
duck giblets – 1 set;
olive oil – 1.5 tbsp. l.;
ground black pepper, salt - 1 tsp each.

Cooking method:

Gut the bird, chop the giblets finely, fry in olive oil until a crust forms.
Boil the buckwheat, and then pour the porridge into the frying pan with the giblets, add salt and pepper.
Rub the bird carcass with spices, stuff it with a mixture of porridge and giblets, and sew up the hole.
Pour lemon juice on top, place on foil, and then on a baking sheet, pour over wine.
Place in a well-heated oven (up to 190 degrees) for an hour and a half.
Every 15 minutes, baste the dish with the juice that forms during baking.

Duck fillet in the oven

For those who do not want to cut up the carcass after cooking, you can prepare a dish from pieces of duck breast. Duck fillet in the oven can be combined with any side dish, and you can bake it with ginger and honey - tasty and simple.

Ingredients:

duck fillet – 250 g;
garlic – 3 cloves;
orange – 1 pc.;
honey - 2 tbsp. l.;
ginger – 30 g;
soy sauce – 2 tbsp. l.;
pepper, salt - to taste;
vegetable oil – 1 tbsp. l.

Cooking method:

Cut the fillet into small medallion cakes (about 0.5 cm each).
Beat the meat with a kitchen hammer.
Rub the fillet with salt and pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
Place chopped garlic and ginger in a frying pan. Lightly fry.
Place all the ingredients in a baking dish, pour over honey and squeezed orange juice and soy sauce.
Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

A popular poultry recipe that comes from French cuisine is duck baked with oranges. The meat will be very tender and soft, and a crispy, golden brown crust will appear on top. You can add apples or any side dish if you wish.

Ingredients:

carcass – 1 pc.;
oranges – 4 pcs.;
mayonnaise – 100 g;
salt, pepper - to taste.

Cooking method:

Prepare the dressing - mix mayonnaise with pepper and salt.
Rub the carcass thoroughly with the mixture.
Wash the oranges, peel them, and divide them into slices.
Stuff the chicken with oranges through the hole in the belly.
Sew up the hole with kitchen thread or secure with toothpicks.
Preheat the oven to 180 degrees, place the duck on a baking sheet and bake for about an hour.
Periodically baste the dish with the juices released by the bird during the roasting process.

Check out recipes like.

Beijing style

One of the most famous recipes is Peking duck. For cooking, you will need to prepare poultry fillet, honey and a special dressing. The sauce is called “Hoisin”, and it’s easy to prepare it at home: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, and Chinese five-spice seasonings.

Ingredients:

duck (carcass) – 2.5 kg;
honey - 4 tbsp. l.;
salt - to taste;
hoisin – 100 g;
sesame oil – 1 tbsp. l.;
soy sauce (dark) – 3 tbsp. l.

Cooking method:

Rub the carcass with salt and let it soak for several hours.
Dip the bird in boiling water, dry, spread with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
Preheat the oven to 250 degrees, pour a little water into a baking tray, and place a wire rack over it.
Place the bird on the grill, brushing it with oil.
Roast for half an hour, then reduce the degrees to 150 and bake for another hour.
Then turn the bird over and cook for half an hour.
After this, cut the meat into small pieces and serve with Hoisin sauce and pita bread.

Stuffed with rice

An excellent product that can be used to stuff a bird is regular long-grain rice, which will serve as a side dish.Duck with rice in the oven is very simple to prepare, and you will need a minimum of ingredients.

Ingredients:

long grain rice – 400 g;
duck carcass – 1 pc.;
carrot – 1 pc.;
onion 1 pc.;
vegetable oil – 2 tbsp. l.;
salt, pepper - to taste.

Cooking method:

Boil the rice.
Grate the carrots on a medium grater.
Finely chop the onion.
Fry the vegetables in a frying pan, add rice, salt and pepper, simmer for 10 minutes.
Stuff the duck and bake in the oven (200 degrees) for an hour.
Periodically water with the secreted juice.

With prunes

An option for a festive table dish is oven-roasted duck with apples and prunes. These ingredients will give the meat juiciness and softness. The best way is to use a roasting bag, so the meat will cook in its own juices.

Ingredients:

prunes – 300 g;
duck carcass – 1 pc.;
mayonnaise – 100 g;
apples – 2 pcs.;
garlic – 2 cloves;
spices, salt - to taste.

Cooking method:

Pour boiling water over the prunes for 10 minutes.
Wash the duck and dry with paper towels.
Finely chop the garlic.
Peel the apples and cut into slices.
Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, and salt.
Stuff the duck and place it in a baking sleeve.
Cook in the oven for 1.5 hours at 180 degrees.
Then flip and fry for an hour.

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Discuss

Duck in the oven - cooking at home, step-by-step recipes with photos. How to bake a bird

A bird on the table is a holiday in the house.
Russian proverb

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 the 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 the 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” in different directions; they are hard 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 the required number of “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 are on hand all year round, while plums can be swapped out depending on the season for other fruits such as quinces 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.

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 prettier and cook 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, the taste of which will be appreciated by even the most picky eaters.

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.

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

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

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

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

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

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

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”.

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.

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

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.

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).

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 mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a complete plus (well, and one minus: waiting is so sad!..).

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 back 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.

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.

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 very real threat of getting a half-dinner with a very specific smell.

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.

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.

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.

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.

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 highly 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!

Baked duck with apples is a classic dish for the holiday table. How to bake a duck in foil? Baking in foil makes the duck soft, tasty and healthy. It is important to know how to bake a duck in foil, because this heat treatment mode does not require any additional liquid; it turns out that the bird is cooked in its own juices.

Duck in foil recipe

So, to bake the duck, take one and a half kilograms of apples, a head of garlic, 100 grams of prunes, 30 grams of vegetable oil, pepper, and salt.

How to cook duck in foil?

Before baking the duck in foil, rinse the duck thoroughly and dry it.
Before baking a duck in foil, you need to clean its skin from the remains of feathers, cut out the sebaceous gland, which is located near the tail, in order to definitely get rid of the specific smell and taste.
Next, remove excess fat from the inside of the duck's belly to bake it in foil. Now you can rub the bird inside and out with a mixture of salt and pepper.
We cut the washed apples, fill them with the belly and neck of the duck. We sew up the cut using white cotton threads, and it is recommended to tie the wings and paws together. Spread the foil, put finely chopped apples and half of the pre-steamed prunes on it.
Place the duck on top of the foil to roast; Place slices of apples and prunes on it. Wrap the bird in foil and place it in a baking sleeve. It is better to make several holes in the top of the sleeve so that steam will escape through them. Be careful not to tear the foil.
Preheat the oven to 180 degrees and place the prepared duck in foil on the grill. It is better not to use a sheet for roasting duck in foil, as the back can easily burn. Bake the duck according to this recipe for about 1.5-2 hours.
Then we cut the top part of the foil and the sleeves with the duck and turn them away. Pour all the juice into the frying pan. Place the duck on the unfolded foil in the oven again and bake for another half hour until crispy.
Place the frying pan with the juice on the stove, add finely chopped apples and half the prunes to it and simmer for 15 minutes under the lid. Remove the finished duck from the oven and carefully cut it up. First put stewed apples and prunes on the dish, then duck apples, and place pieces of baked duck on top. You can garnish the duck with fried or boiled potatoes, or a salad of fresh vegetables.

Duck pieces in the oven recipe

So, let's look at how to bake a duck deliciously. It can be baked either whole or in pieces.

If you decide to bake the duck in delicious pieces, then take duck meat, garlic, pepper, salt and mayonnaise.

How to cook duck in foil in pieces?

First, rinse the duck thoroughly and dry it. Then you can start cutting up the duck to bake it. Separate the leg with the femoral part, cut off the wings. After that, we cut the brisket into two halves, starting from the back. We wash the resulting pieces again and leave them to drain.
Prepare a mixture for greasing duck meat. To do this, crush the garlic, mix it with mayonnaise, add pepper and salt. Brush all the pieces of duck with the resulting mixture to bake it deliciously, place them on a large baking sheet, cover with foil and bake for about an hour. After this, you need to remove the foil and leave the duck in the oven for another 20 minutes to brown.