An easy roast duck recipe. By the way, it is best to take sour apples, such as Antonovka

duck baked in the oven

How to properly cook duck. cooking secrets

Most prefer to cook stuffed duck choosing the toppings to your liking. However, the duck can not only be baked, but also fried, stewed, boiled, steamed. There are many great recipes for dishes with duck breasts or legs ...

To begin with, we will tell how to choose a good duck:

Buy better duck meat type. She will have tender, tasty and soft meat. You can also buy meat and egg type duck. It is better not to use an egg-laying duck for cooking.

The best ducks for cooking are ducks bimonthly. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell. The duck should be plump and have smooth, shiny but not sticky skin. The meat in the cut should be a rich red color.

10 duck cooking secrets

Cooking duck is a little more difficult than, for example, chicken, so we have put together helpful tips about how to cook duck in the oven correctly so that it turns out tender and tasty.

1. Choose a duck weighing from 2 to 2.5 kg - this is a guarantee that the bird is young.

2. In the process of cutting, it is imperative to cut the butt of the duck so that there is no unpleasant odor.

3. To make the baked duck more juicy and fragrant, it is better to use apples, oranges, mushrooms with rice, prunes for the filling.

4. The duck cooking time can be calculated approximately as follows: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature - 180 degrees. At lower temperatures, the cooking time will increase. That is, it takes about 1 hour and 45 minutes to bake a duck weighing 2 kg.

5. If you have a frozen duck, then you should defrost it in advance on the bottom shelf of the refrigerator.

6. You can bake and fry the duck on a wire rack, on a baking sheet, in a roaster, in a frying pan, in foil, in a baking sleeve. If you decide to roast the whole duck, it is best to use a sleeve or foil, cut open 20 minutes before the duck is done, so that the duck is browned.

7. If you are roasting duck without foil and sleeves, be sure to baste the duck with rendered fat throughout the cooking process.

8. To duck breast has not become dry, it should be quickly fried in a pan over medium to high heat.

9. There is another secret for novice housewives: you can boil the duck a little (20 minutes), cool and then cook according to the recipe, then it will definitely not be raw inside.

10. If you bought a already singed duck, then you don’t need to singe it. If not, it is recommended to singe the bird, especially if there are “hemp”.

Stuffed duck in the oven

Ingredients for cooking:

2 kg duck

300 g champignons

500 g potatoes

150 g onion

Salt, black ground pepper(taste)

Vegetable oil (for lubrication)

Cooking method:

1. Onions need to be washed, peeled and cut into small cubes.

2. Then you should wash the mushrooms, peel them and cut into slices.

4. Then onion it is necessary to fry in vegetable oil, add mushrooms, salt and fry for about five minutes.

5. Then add potatoes to the mushrooms and onions, salt and pepper to taste and fry for about ten minutes. 6. Next, take care of the duck. Duck carcass should be washed, dried, stuffed with mushrooms and potatoes, salt and pepper.

7. Then the duck must be sewn up, put in a baking sleeve and fastened on both sides.

8. Then the duck should be put on a baking sheet, pour a little water and bake in an oven preheated to 180 degrees for two hours.

Peking Duck

Ingredients:

Fat young duck weighing at least 2 kg

Sherry - 1 tablespoon

Honey (liquid flower is best) - 4 tablespoons

Sesame oil - 1 tablespoon

Soy sauce (no additional flavors) - 5 tablespoons

Ginger powder or grated ginger root - 1 tablespoon

Freshly ground black pepper - 1 tablespoon

Cooking method:

Duck preparation before cooking

1. First of all, the duck must be thoroughly rinsed under running water. room temperature. Avoid exposure to too high and low temperatures, as well as defrosting in microwave oven- no need to injure the meat ahead of time.

2. With a sharp knife, go through the skin of the bird and remove excess hair. Cut off the top phalanges of the wings.

3. Now you need to cut off excess fat from the carcass, which can interfere with the formation of a light crisp. Special attention should be given to the neck and tail.

4. After the excess fat is removed, hang the duck on a hook (a steelyard can serve as an alternative) and thoroughly pour boiling water over the carcass. Water should be at least half a liter!

5. Wipe the duck and let it dry. Now we can move on to the next stage of cooking Peking duck, the longest and most interesting.

We marinate the bird. Long, very long...

Marinating duck is a very important step in its preparation. During the day during which the bird is infused, its flesh acquires a simply divine taste, juiciness and softness.

6. First you need to pour the duck with sherry (white fortified wine). Pour it even inside the bird.

7. After 10-15 minutes, without wiping the carcass, place it with its booty on a round glass or bottle and rub it thoroughly with coarse, but not iodized salt.

8. In an upright position, place the duck on a tray, and periodically drain the liquid flowing from the bird into it for 12 hours.

9. After 12 hours, without removing the duck from the glass, coat it with half of the prepared liquid honey. Place the carcass in a cool place for another 12 hours and go to bed thinking that tomorrow you will finally try the Peking duck recipe.

10. After 12 hours, the duck, which has already absorbed most of the honey (just imagine how juicy it has become!), We put it in the oven.

11. Preheat the oven to 190 degrees. Put the duck not in a baking dish, but directly on the grate - breast side up. Cover the entire grill with foil.

12. Pour water into a baking sheet and place a wire rack on the baking sheet. Place the resulting structure in the oven and bake for 70 minutes.

13. When the duck is fried from the inside, you can proceed to the formation of a crisp, similar to icing. After this stage, Peking duck will become associated with a caramelized apple. With me, at least, that was the case.

14. So, we take the bird out of the oven. Remove the foil and remove the bottom pan. Mix in a deep bowl half soy sauce, ginger, Sesame oil and black pepper and brush the duck with this mixture.

15. We put the well-oiled carcass back into the oven (this time only on the grill, without foil and baking sheet) at the maximum temperature - about 250-260 degrees. Within 25 minutes it is necessary to watch closely so that the duck does not burn.

16. While the duck is roasting, mix the remaining halves of honey and soy sauce. The browned duck must be coated on all sides with the resulting glaze. Try to make the layer quite thick - this way the bird will look more appetizing.

17. Turn on the grill mode and place the duck in the oven for another 10 minutes, until the crust is baked and becomes a rich golden color. Let the bird cool for another 10 minutes in the oven, and then remove and cut into portions.

It is said that experienced Chinese chefs are able to skillfully cut Peking duck recipe for more than 100 the thinnest pieces without damaging the skin.

Duck in honey caramel with apples

The simplest way
marinating for duck

Simplest
a way to marinate a duck is to keep it for several hours in kefir or
in red wine. This will help soften the meat even in an old duck.

Still pretty
a simple duck pickling recipe is to rub the carcass with a mixture of mustard and mayonnaise
in equal proportions, with the addition of salt and pepper. duck carcass can
marinate in such a marinade for a day.

Spicy marinade

grind five
garlic cloves, half a tablespoon of black pepper and the same amount of cumin. Add
salt, two tablespoons of honey, one tablespoon vegetable oil, one
tablespoon wine vinegar, a glass of dry red wine, stir well
the resulting marinade. Pour in marinade duck carcass and put in
refrigerator to marinate at least overnight. Then drain the marinade and pour it over
duck during roasting.

citrus marinade

Take half a glass
natural orange juice, add the juice of half a lemon (about three
tablespoons), one tablespoon of honey, two to three tablespoons of soy
sauces, spices as desired. Lubricate the duck carcass generously with the resulting marinade and
let it brew for five to six hours.

Quick marinade

If you need
literally half an hour later send the duck to the oven, then pour it with lemon
juice, grease with a mixture of salt and spices and leave to infuse at room temperature.
temperature for half an hour, and then bake the duck in the sleeve.

Can rub duck
a mixture of lemon juice and honey with salt and spices.

orange marinade

Very tasty
it turns out duck baked with oranges. But the duck will be even tastier if
pre-soak it in orange marinade and even tastier
if you give the duck the so-called "orange injections". This is not at all difficult to do, you have to squeeze
juice from one or two oranges, strain the resulting juice through several layers
gauze so that the orange pulp does not get stuck in the needle during the injection. mix
strained juice about one hundred grams of dry white wine. Then take the syringe
with a thick needle and use it to stuff the resulting orange marinade
duck carcass. Then grate the duck carcass with a mixture of salt and spices and put in
refrigerator to marinate for five hours. After that, bake the duck with the usual
way.

Similar
way, with the help of injections, you can soak duck meat with any liquid
marinade, such as wine with apple cider vinegar or lemon juice, or cognac with
soy sauce. Then the duck must be put in the refrigerator for at least six hours, and
then at night.

Oriental marinade for duck

For this you need
mix three tablespoons of soy sauce, juice of one lime or lemon, one
a tablespoon of liquid honey, add half a teaspoon balsamic vinegar,
two tablespoons of vegetable oil and one tablespoon grated on
fine grater of ginger. Rub the duck generously with a mixture of salt and ground pepper.
grease with marinade and put to infuse for ten hours.

Spicy marinade - 1

Grind in a mortar
one teaspoon of salt, half a teaspoon of cumin, one teaspoon of black
pepper, half a teaspoon of coriander seeds, add five cloves of garlic and more
grind once. Add two tablespoons of vegetable oil to the ground spices.
oils, juice of half an orange and juice of half a lemon. Let it brew
the resulting marinade for about fifteen minutes and grease the duck well with this marinade
carcass. You can marinate from one hour to ten hours, the longer the duck lies down
in this marinade, the more piquant her meat will be.

Spicy marinade - 2

"House of Soviets"
offers you a recipe for another spicy marinade who makes the duck
the meat is exceptionally tender and juicy. To prepare this marinade, mix
in equal amounts salt, black pepper, paprika, turmeric, cardamom, garlic,
ginger, add three to four tablespoons of soy juice and the juice of one
orange. Mix the marinade well and brush generously with the resulting marinade.
duck carcass.

AT
article Types of marinades for duck shared with you recipes for marinades for
ducks that can make duck meat juicy and tasty, as well as relieve
duck from a specific smell.

It's no secret that duck meat in some dishes is much tastier and spicier than, for example, chicken or goose. However, despite this, duck meat is cooked less often and is most often baked whole or stewed.

If the dish is cooked as a whole, then usually the meat is initially marinated. Marinating helps to muffle a specific flavor a little. duck meat. There are quite a lot of marinating methods, but no matter which method you choose, pre-marinated meat after cooking turns out to be more tender, juicy, better baked, and the taste turns out to be unusually spicy!

How to marinate duck meat?

First, the carcass must be properly prepared. If the meat is bought in a store, then it is enough to completely defrost it and rinse it well. Fresh poultry should be plucked, gutted and rinsed well, both inside and out. Please note that it is better to remove the duck's tail immediately. To be honest, there is no meat on it, and this part of the carcass pretty much spoils the aroma of the dish.

When the carcass is ready for pickling, they begin to prepare the marinade. Can be used various marinades. Duck is dipped into the finished marinade. The carcass should be completely covered with marinade, so it is better to use a spacious thicket or pan (such as to fit the whole duck carcass). The duck can be lightly pressed to the bottom of the container with something heavy.

The container is covered with a lid and placed on the bottom shelf of the refrigerator for three hours. During this time, the meat will marinate and acquire an interesting aroma. After marinating, the duck is taken out, washed in running water and used in cooking.

What marinades can be used?

Marinade with wine and lemon juice

Pour a glass of any wine and squeeze the juice of one lemon into it. Pour a little salt, various spices and spices.

orange marinade

Grind one orange with the skin. Add two tablespoons to the orange mass dessert wine and the same amount of vegetable oil, put a spoonful of melted honey. Copiously salt, pepper, put various spices for meat. If desired, you can add greens and juice of one lemon. In such a marinade, the duck is left overnight in a cool place.

Mayonnaise marinade

Take four tablespoons (with a slide) of mayonnaise (with lemon juice), add salt, a little sugar (a teaspoon), a spoon mustard powder, pepper and spices. Spices put any to taste, it is better not to use greens. When all the ingredients are mixed, put a tablespoon of vinegar and stir again. In such a marinade, the bird is marinated for about a day. Periodically, the carcass is turned over.

garlic marinade

Grind a few cloves of garlic (if the garlic is large, then it is enough to take four pieces, small ones need a little more). Put one tablespoon of honey into the garlic and vegetable oil. Salt, pepper. Squeeze the juice of one lemon and pour 10 grams of balsamic vinegar. Mix everything thoroughly, marinate the meat for 12 hours.

Vinegar marinade

Pour a glass of water and add a tablespoon of vinegar. Add salt and pepper to taste. You can add spices. Marinate for about three hours.

Duck meat is not easy to make soft and tasty. To do this, you need to properly process it, pickle, bake. The marinade plays a very important role in the preparation of the bird. Not all of its options are suitable for a duck.

In this case, you should use a marinade with large quantity spices. Pour the duck with the mixture for at least 3 hours. The longer the bird is marinated in brine, the juicier and tastier the dish will turn out.

• Show all

  The best marinade options for duck

  Duck is a difficult meat to cook. To make it really tasty, you first need to marinate the carcass.

  Marinades are versatile and suitable for both domestic and wild birds. But the latter will need to withstand much longer.

  With milk

  
  

  Ingredients:

  • ground coriander seeds - 1 tsp;
  • salt - 1 tbsp. l.;
  • olive oil - 2 tbsp. l.;
  • garlic - 2 cloves;
  • onions - 1 pc.;
  • paprika - 1 tsp;
  • chili seasoning - 1/2 tsp;
  • milk - 1 tbsp.

  Cooking:

  
  

  The amount of ingredients is calculated for approximately 2.5 kg of poultry. Marinate the duck in this mixture for at least 12 hours. A marinade is also suitable for a whole bird carcass.

  

  With lemon

  
  

  Ingredients:

  • lemon - 1 pc.;
  • soy sauce (classic, without additives) - 80 ml;
  • mustard with horseradish - 2 tsp;
  • garlic - 3-4 cloves;
  • prefabricated spices for roast duck- 1.5 tbsp. l.;
  • ground curry - 1 tsp;
  • fresh herbs (assorted) - 1/2 bunch;
  • ground black pepper and peas - to taste;
  • mayonnaise - 2 tbsp. l.

  Cooking:

  1. 1. Squeeze the juice of a whole lemon into a bowl convenient for kneading. Strain it from the bones.
  2. 2. Add soy sauce.
  3. 3. Transfer mustard and horseradish to the mixture. Send her to slow fire and warm up a bit.
  4. 4. Send crushed garlic to the mass. Add it to the heated marinade. Bring the mass to a boil, but do not boil.
  5. 5. Pour all the spices into it. Keep on low heat for another half a minute. Stir occasionally.
  6. 6. Remove the marinade from the stove. Mix it with mayonnaise and cool the mass.
  7. 7. Add finely chopped greens. To mix everything.

  Cover the whole duck carcass or pieces of poultry with the marinade. Refrigerate for at least 1 hour.

  

  Orange

  
  

  Ingredients:

  • large oranges - 2 pcs.;
  • sweet mustard (you can use granular) - 1 tbsp. l.;
  • liquid natural honey- 3 tbsp. l.;
  • classic soy sauce - 2 tbsp. l.;
  • salt and pepper - to taste.

  Cooking:

  1. 1. Peel citrus fruits. Remove films from slices. Remove bones.
  2. 2. Kill the remaining pulp with juice with a blender.
  3. 3. Add liquid honey, sweet mustard to the resulting mass classic sauce. Mix the ingredients until smooth.
  4. 4. Salt and pepper.

  It is advisable to leave the duck carcass in an orange marinade all night. Marinate it before baking should be in a cold place. As a side dish, apples and zucchini go well with the dish.

  Honey with sweet mustard

  
  

  Ingredients:

  • natural Bee Honey (liquid consistency) - 5 d.l.;
  • sweet mustard - 1 dl;
  • drinking water - 1 tbsp.;
  • salt and pepper - to taste;
  • fresh garlic - 3-5 cloves.

  Cooking:

  1. 1. Liquid honey must be mixed with pasty sweet mustard. Dilute everything drinking water. If it was not possible to find liquid honey, then for the marinade according to this recipe, you can also use candied honey. You will have to first melt it in a water bath.
  2. 2. Salt and pepper the mixture to taste. Additional spices can be used if desired.
  3. 3. Slices fresh garlic peel and cut into small cubes.
  4. 4. Mix with the rest of the ingredients.

  Such a marinade is suitable for both domestic and wild ducklings. Whole carcass or pieces of meat must spend at least 40 minutes in it. Soaked and cooked poultry is delicious to bake right away with potatoes and / or pumpkin.

  With soy sauce

  According to this recipe, the marinade will turn out spicy. You can regulate this by increasing or decreasing the amount of mustard and garlic used.

  
  

  Ingredients:

  • classic soy sauce - 1/2 tbsp.;
  • Brown sugar- 1.5 tbsp. l.;
  • boiled water - 2 tbsp. l.;
  • spicy mustard - 1/2 tsp;
  • fresh garlic - 4 cloves.

  Cooking:

  1. 1. Warm boiled water pour into a glass container. Completely dissolve brown sugar in it. To do this, stir the mixture vigorously.
  2. 2. Add spicy mustard, pour classic soy sauce.
  3. 3. Peel the garlic, crush and send to the marinade. If the soy sauce is salty enough, no additional salt is needed for the mixture.

  AT marinade you can soak a whole duck carcass and any of its parts. In order for the meat to end up soft and juicy, you need to leave it in the mixture for at least the whole night.

  With red wine

  
  

  Ingredients:

  • dry red wine - 1 tbsp.;
  • cinnamon - 1 stick;
  • fresh rosemary - 1-2 sprigs;
  • carnation - 3 pcs.;
  • a mixture of colored peppers - to taste;
  • crushed fresh zest lemon - 1.5 tbsp. l.;
  • filtered water - 200 ml;
  • sea ​​salt - to taste.

  Cooking:

  1. 1. Pour in red dry wine into a small saucepan. Add to alcoholic drink clean filtered water.
  2. 2. Warm the liquids together over low heat for 3-4 minutes.
  3. 3. Send cinnamon (whole stick), cloves, a mixture of peppers, citrus zest to the future marinade. Warm up the mass for another 7-8 minutes.
  4. 4. Strain the wine from the spices. Salt it.
  5. 5. Pour the duck with fragrant liquid (for example, the mulard breed). Place rosemary on top. Leave for a day.

  With such a marinade, it is delicious to cook meat in the oven in the sleeve. The duck goes into it along with all the liquid in which she spent the day. With a bird, you can immediately prepare a side dish - slices of carrots and zucchini, or bake a carcass with rosemary and fruits - slices of sour apples.

  Spicy white wine and apple cider vinegar marinade

  
  

  Ingredients:

  • olive oil - 1/3 tbsp.;
  • sugar - 1 tbsp. l.;
  • dry white wine - 1/2 cup;
  • garlic - 2 cloves;
  • large chili pepper - 1 pod;
  • natural apple cider vinegar - 1/3 tbsp.;
  • coarse salt - to taste.

  Cooking:

  1. 1. Combine apple cider vinegar with olive oil. Must take natural product, and not the usual table with added fruit flavor.
  2. 2. You can salt the mixture immediately. It should seem a little oversalted.
  3. 3. Dissolve sugar in dry white wine. Combine it with the oil mixture.
  4. 4. Add crushed garlic and chili pod, cut into medium pieces (no seeds).

  In such spicy marinade you need to leave the duck before baking in the oven for several hours (at least two). After soaking in wine, oil and apple cider vinegar the bird is spicy and soft. The dish should be baked in foil at medium temperature. You can immediately cook it with potato slices.

  Peking duck marinade

  
  

  Ingredients:

  • classic soy sauce - 2-3 tbsp. l.;
  • sesame oil - 1 tbsp. l.;
  • rice vinegar - 1 tsp;
  • dry powdered garlic - 1 tsp;
  • ground red pepper - 1 tsp;
  • seasoning for poultry "Five spices" - 0.5 tsp;
  • coarse salt - 1 pinch.

  Cooking:

  1. 1. Pour into suitable dishes classic soy sauce. Mix it with other liquid ingredients - rice vinegar and sesame oil.
  2. 2. Add salt and all spices to the resulting brine. Pour dry garlic into the mass last.
  3. 3. Thoroughly mix the components.

  Ready marinade should be poured over a whole duck carcass (2-3 kg). Leave it like this for a day. Then cook the bird at 180 degrees for about 90 minutes. Exact time roasting will depend on the size of the duck. This is the easiest way to cook Peking duck at home just as well as in a restaurant.

  With kiwi and mayonnaise

  
  

  Ingredients:

  • kiwi - 4 pcs.;
  • ground ginger - 1-2 pinches;
  • fresh garlic - 4-5 cloves;
  • classic mayonnaise- 2 tbsp. l.;
  • salt, pepper - to taste.

  Cooking:

  1. 1. Peel kiwi fruits. Coarsely chop and send them to the blender bowl. Puree until smooth.
  2. 2. Add finely chopped or crushed garlic to the fruit mass.
  3. 3. Add salt and pepper to taste. You can also take any seasonings for poultry.
  4. 4. Add the classic mayonnaise last. Its amount can be reduced so that the taste of the sauce does not stand out too brightly in the marinade.
  5. 5. Mix all ingredients well.
  6. 6. Thoroughly mix the ingredients.
  7. 7. Cover the duck with the resulting mass. Marinate it for at least two hours in a cool place.

  It is delicious to bake a bird prepared according to this recipe in a sleeve. In general, the marinade is universal and suitable for any method of cooking duck in the oven. You can bake it immediately with a side dish - with potatoes. In this case vegetable pieces you also need to lightly coat with marinade.

  Marinated duck in turnip broth

  
  

  Ingredients:

  • turnip - 1/2 pc.;
  • onions - 1 pc.;
  • carrots - 1/2 pc.;
  • water - 0.7 l;
  • salt, pepper - to taste;
  • bay leaf - 1-2 pcs.

  Cooking:

  1. 1. Peel, wash and finely chop the vegetables.
  2. 2. Pour water into a saucepan. Bring to a boil.
  3. 3. Send chopped vegetables into the liquid.
  4. 4. Throw lavrushka into the pan. At this stage, it's time to salt the liquid.
  5. 5. Boil the mixture to soften the vegetables.
  6. 6. Cool down ready broth. Remove bay leaves from it.
  7. 4. Salt and pepper.

  Pour the prepared (gutted and washed) bird with the resulting broth. Leave in the refrigerator for 4-5 hours. Next, cook in a mold or in a baking sleeve.

  Making duck meat tasty and tender is not easy. Pre-marinating the bird is a prerequisite for this.

A festive feast is impossible to imagine without the “main” dish, which sets the tone for the entire culinary composition. Yes, for Sunday lunch in the family circle is perfect "regular" fried chicken With vegetable side dish. juicy and fragrant turkey, stuffed with apples, traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. But the baked duck in the oven is associated with the New Year and Christmas for many. Delicious and juicy, such a "bird" will decorate any table, attracting everyone's attention with its ruddy fried skin and breathtaking aroma. First of all, how to marinate duck for roasting in the oven so that it is soft and juicy? Today we will learn the secrets of making marinades that give the meat an unusually tender and pleasant taste- with honey, mustard, garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily cook at home an amazingly tasty duck in a sleeve and foil, delighting loved ones with such an unusual and a chic dish. So let's start cooking!

How to marinate a duck for baking in the oven so that it is soft and juicy - a step by step recipe with a photo

The duck baked in the oven is prepared for especially solemn dates, when relatives and friends gather at the table. Many housewives are wondering how to marinate duck for baking so that it is soft and juicy? Unlike chicken or turkey, duck meat is more fatty and high-calorie - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” excess fat during roasting, and will also acquire softness and tenderness. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade- with mayonnaise and soy sauce. By following our simple recipe, you can quickly prepare an extremely tasty and fragrant marinade, which the duck carcass will definitely “like”.

Ingredients needed for a duck marinade recipe to bake in the oven:

• garlic - 4 - 5 cloves
• mayonnaise - 100 ml
• soy sauce - 5 tbsp. l.
• black pepper (or a mixture of different peppers) - to taste
• salt - to taste

Marinating duck before baking in the oven - step by step recipe instructions, with photo:

Spicy duck marinade with honey and mustard overnight - recipe with photo

Honey-mustard marinade gives the roast duck a gourmet spicy taste and an appetizing "caramel" crust. Indeed, it is difficult to imagine more suitable ingredients for marinade than honey and mustard - this combination has long become a classic. We picked up a simple recipe with a photo gourmet sauce, which is usually lubricated with duck at night so that the meat is soaked with spices. The duck marinated according to our recipe in the oven turns out soft and juicy - the most "finicky" gourmets will definitely appreciate the delicate taste of this festive dish.

The list of ingredients for cooking duck in a honey-mustard marinade overnight:

• duck carcass - medium size
• natural honey and mustard - 2 tbsp. l.
• water - 1 glass
• spices and salt - to taste

The recipe for a spicy honey and mustard marinade for duck baked in the oven - we cook step by step:

1. Rinse the bird thoroughly, pat dry with a paper towel.
2. In a separate bowl, mix salt and your favorite spices. Rub the duck with the resulting mixture.
3. For the marinade, you need to combine honey and mustard to a homogeneous consistency and completely coat the duck carcass. We spread it on a baking sheet and send it to the oven preheated to 200 degrees - do not forget to pour in the water according to the recipe.
4. Bake for about an hour, periodically basting the bird with sauce from a baking sheet. We place the finished duck on beautiful dish and decorate with sprigs of fresh herbs. Enjoy your meal!

Baked duck in the oven with apples - a delicious recipe step by step with a photo

On the eve of the New Year and Christmas holidays, housewives take out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with something delicious, we recommend cooking a duck with apples baked in the oven. The tradition of roasting poultry "in apples" originates in Europe - in many countries this is a favorite holiday dish. Here you will find delicious recipe step by step with a photo of a duck, stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be decorated with greens and a side dish of apples - a wonderful culinary still life!

We stock up on ingredients according to the recipe for duck baked with apples in the oven:

• duck carcass - weight about 2 kg
• sweet and sour apples - 4 - 5 pcs.
• cinnamon - ½ tsp
• brown sugar - 2 tsp
• salt and pepper - to taste
• spices (rosemary, oregano, provencal herbs) - 1 tsp.
• apple cider vinegar - ½ cup
• olive oil - 2 tbsp. l.

How to bake a whole juicy duck with apples:

1. Before cooking, you need to process the duck carcass - remove the insides, cut off excess fat and the ends of the bones.
2. In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
3. We apply the marinade to the carcass, carefully lubricating all parts with a spicy mixture. Now we send the bird to the refrigerator shelf for the night or at least for 4-6 hours.
4. After the specified time, we take out the duck and proceed to the next step - wash the apples, cut into pieces and remove the core.
5. We stuff the pickled duck with apples and put it in a baking dish. The remaining pieces of fruit are laid out around the duck carcass to bake in a “clean” form.
6. Many inexperienced housewives are interested in how much to bake a duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden crust, every 30 minutes pour the bird with a mixture of juice and fat, flowing to the bottom of the baking sheet.
7. We serve the finished duck with two different side dishes - from apples baked as “minced meat” and fruits laid out around the bird. In the first case, the side dish does not require additional processing, it is enough just to lay out the pieces on a dish with a duck. As for the apples that were baked in a mold, put them in a separate saucepan and pour melted duck fat (2 tablespoons). Pour sugar and cinnamon there, and then put on medium fire for about 5 minutes.
8. A roasted duck dish will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our roasted duck!

Whole juicy duck in the oven with potatoes at home - a step by step recipe with a photo

Thanks to their valuable nutritional properties duck meat is recommended for use in violations of work of cardio-vascular system and some nervous disorders. In addition, the duck contains whole line useful substances- oleic acid, omega-3 and omega-6 fatty acids, as well as a number of vitamins A, B, E. How to cook a juicy duck at home? Follow our recipe step by step with photos, and in a couple of hours you will be ready. delicious duck with potatoes - just a royal dish! The presented recipe for a duck, whole baked on a potato “cushion”, will definitely come in handy for housewives for the upcoming New Year and Christmas holidays.

Ingredients for roasting duck with potatoes in the oven:

• fresh gutted duck - 1.5 kg
• potatoes - 1 kg
• garlic - head
• apple - 1 pc.
• mayonnaise - 150 gr.
• salt and pepper - to taste

We bake duck with potatoes at home - a step-by-step recipe, with a photo:

1. We thoroughly wash the duck under running water, blot it with a paper towel and place it in a capacious bowl - we will return to the "bird" a little later.
2. We clean the head of garlic from the husk and finely chop with a knife.
3. In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, you need to grind the garlic, bringing the mass to uniformity.
4. Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
5. We clean the potatoes and cut into pieces of 2-3 cm. Cut the apple into two parts, free from the core and also chop.
6. At the bottom of a deep baking sheet we spread potatoes in an even layer, and on top we place a duck carcass stuffed with an apple. Close with a piece food foil and pinch the edges tightly. We send the form with the bird to the oven, preheated to 200 degrees - for about an hour.
7. We take out the baking sheet with the duck, remove the foil and send it back to bake for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a ruddy crispy crust.
8. Before serving, the whole carcass can be divided into pieces and beautifully laid out on a platter, adding potato side dish. Such a duck will become a real "highlight" of any holiday menu- Just lick your fingers!

Duck recipe in the oven, baked in the sleeve - with a photo of the finished dish

Roasted duck with rice is a truly versatile version of a dish that is appropriate for both a festive and everyday table. If your guests are already “on the doorstep”, you can safely cook the duck in the sleeve in the oven according to our simple recipe with a photo, using the most available ingredients. Rice side dish will give the dish satiety - here you are ready lunch or dinner!

List of ingredients for the recipe for duck baked in the sleeve in the oven:

• fresh duck carcass - 1 pc.
• rice - 300 gr.
• salt and spices - to taste

How to cook juicy meat duck in a sleeve in the oven - recipe description:

1. We rub the gutted duck with salt and spices - from the inside and outside. Set the bowl with the bird aside for now so that the meat marinates.
2. Pour rice into a saucepan, fill with water and set to boil over medium heat. The water needs to be salted.
3. We fill the duck with ready-cooled rice and, having fastened the hole with wooden toothpicks, we send it to the baking sleeve. We tie it tightly and put it in an oven preheated to 200 degrees for about an hour.
4. After the specified time, we get a juicy soft duck, ready to serve. When laying out the meat, do not forget about rice side dish perfectly complementing the delicious taste of the dish. Let's start tasting!

Tender duck with oranges in the oven in foil - a step by step recipe with photos and videos

The recipe for duck baked with oranges in the oven comes from France, the country with the most gourmet cuisine in the world. Delicate, with a subtle hint of citrus, such a duck will be remembered for a long time by its incomparable taste and aroma. Each housewife will easily master our step-by-step recipe with a photo, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake a duck in an orange marinade in the oven - delicious, fragrant and nutritious!

Video with a recipe for duck baked in foil in the oven with oranges:

How to bake a whole duck with apples and plums in the oven to be juicy - step by step recipe with photo

Many newcomers to culinary business cooking duck in the oven is considered a rather complicated and time-consuming process, only experienced craftsmen can do it. However, there are many simple recipes for this waterfowl, which everyone can master. How to bake a whole duck with apples and plums to be juicy? Our step-by-step recipe with a photo of a delicious and juicy duck will definitely become your signature one - seasonal plums can be replaced with oranges or quince.

To roast a whole duck in the oven, you will need the following ingredients:

• medium-sized duck carcass - 1 pc.
• apples - 3 - 4 pcs.
• plums - 4 pcs.
• salt - 1 tbsp. l.
• spices for poultry (mixture) - 1 tbsp. l.
• soy sauce - 25 ml
• honey - 25 ml

The procedure for preparing a baked duck in the oven stuffed with apples and plums - step by step according to the recipe:

1. We wash the duck carcass inside and out, if necessary, remove the remains of feathers and excess fat. We put a kettle of water on the fire and wait for it to boil.
2. We put the prepared bird in a capacious bowl and begin to pour boiling water over it - such a hot “washing” helps to close the pores. As a result, the skin will become more elastic and will not crack during the baking process.
3. Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
4. Cut the apples, remove the core with seeds, chop into medium-sized slices. Remove the pits from the plums and cut into quarters. We stuff the duck with pieces of fruit, and fix the hole with a wooden skewer.
5. We line the bottom of the baking sheet with parchment and “conveniently” lay out the stuffed bird, surrounded by pieces of apples and plums. Bake in a preheated oven at 180 degrees for 40 minutes. When appetizing appears on the surface golden brown, turn the duck over to the other side and leave to bake for another 40 - 50 minutes, lowering the temperature to 170 degrees.
6. During the specified time, you need to take a break to grease the carcass with a mixture of soy sauce and honey. Put the finished bird on a dish, and serve with a fruit side dish. The honey glaze will give the duck a beautiful glossy sheen, and the spice mixture will unique taste and aroma.

How to cook duck stew in pieces so that it is soft and juicy - a video recipe for the oven and skillet

Duck baked in the oven is a truly wide field for imagination for beginners and experienced cooks. How to cook duck stew in pieces so that it is soft and juicy? By using simple video recipe you will discover many "wisdom" proper cooking duck stew- in a frying pan and oven.

Stewed soft and juicy duck in the oven in slices - recipe on video:

How to properly and quickly cook Peking duck at home - step by step video recipe

Peking duck is one of the traditional and popular dishes Chinese food. Despite his exotic name, the dish is prepared easily and quickly - in the video you will find a simplified version of the recipe. So, how to cook Peking duck? With our step by step recipe you get a dish divine taste which was enjoyed by the ancient emperors and nobles of the Middle Kingdom.

Cooking Peking duck at home - according to a simple video recipe:

How to cook duck in the oven in a sleeve with buckwheat so that it is soft and juicy - recipe on video

Duck baked in the oven with buckwheat will become a real decoration of the festive and everyday table- tender and satisfying, the dish melts in your mouth! How to cook a duck in a sleeve so that it is soft and juicy? In the video you will find the recipe for this universal dish- both hot and garnish at the same time.

Juicy and soft duck in the oven in a sleeve with buckwheat - recipe, video:

How to cook roasted duck in the oven? Our pages feature simple recipes step by step with photo spicy marinades for duck, so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our recipes in the video, you can easily bake a duck in the oven in whole and in pieces, in foil and a sleeve - with apples, potatoes, rice, buckwheat, oranges, plums, in Peking style. We are sure that with the help of these recipes, every housewife will be able to cook a tasty and juicy duck at home. A real royal meal!