Duck with red wine. Tender duck baked in the oven

I don’t know about you, but in my family not a single family celebration is complete without a whole baked duck. Somehow they even stopped considering duck as a dish on the festive table, although at all times city residents considered domestic duck meat a delicacy.

And I started experimenting, coming up with new recipes for dishes in which the main ingredient is duck. One of the dishes worthy of attention (in my opinion) is duck in wine. The duck meat turns out juicy and soft, and there is also something inexplicable, but very appetizing, captured in it.

I would like to immediately advise everyone who uses my recipe. First, use only homemade grape wine. I tried pouring both expensive natural brand wine purchased in a store and a powdered analogue - the taste was completely different. Secondly, I use prefabricated spices specially selected for roasting poultry in the oven.

No packaged spices were suitable. Typically, spice sellers independently select the required quantity. To do this, you just need to indicate the weight of the bird and indicate the dish that you plan to cook. The third point concerns presentation. I cook duck in wine after I discovered this recipe, only in portions. It's very convenient.

Cooking steps:

Much more interesting and varied than chicken. One of the most interesting options for its preparation is the baking process. If we talk about holiday options, then in this case it is recommended to bake the duck whole. By the way, duck meat baked in the oven separates into portioned pieces much easier than raw duck meat.

As for the usual for the whole family, here it is better to cook the duck in the oven in wine. In this case, you can take both the breast and individual parts of the carcass (drumstick, thigh, wing, etc.).

Preparing duck meat for roasting

When starting a conversation about cooking duck in wine, one cannot help but touch upon the issue related to the proper preparation of a duck carcass for baking. There is no need to talk about carefully plucked feathers, this is a self-evident fact. If you do end up with a duck with “stumps”, you can remove them using tweezers or your hands. After “weeding the stumps,” the carcass should be slightly scorched over the fire. It is also important to rinse the carcass well and dry it with a paper or cloth towel.

If the carcass was frozen, then defrosting should be gentle and gradual. That is, we do not put the duck meat in the microwave, but leave it at room temperature and let it recover from freezing on its own.

Many housewives always have the question of what to do with the tail. As you know, it contains glands, which during cooking “exude” a very unpleasant aroma. The duck tail can be removed completely, or the glands can simply be cut out.

Marinade

Since duck meat still has its own specific taste and aroma, it is recommended to marinate it before baking. As a marinade, you can use lemon juice, red wine, apple cider vinegar, orange juice with zest and spices.

Today we invite you to cook duck in wine. The recipe will be very simple and will not require any special culinary skills. For the marinade you should take the following ingredients:

• Water - 250 ml.
• Red wine (dry or semi-sweet - your choice) - 350 ml.
• A pinch of salt.
• A teaspoon of cumin.
• 120 g liquid honey.

Pickling process

After you have removed the stumps and tail from the carcass, washed it and dried it, we begin to rub it with spices. Mix cumin with salt (you can also add a couple of teaspoons of ground black pepper). For rubbing, many housewives use orange zest and finely chopped thyme leaves. The choice is huge. Duck meat is a universal product that goes well with many spices and seasonings.

Place the duck carcass or pieces (depending on what was chosen for cooking) in the duckling pan. You can use a large deep saucepan instead.

Pour honey on top and add the amount of water indicated above. What is duck in wine without wine? At the last stage, pour red wine over the carcass. Turn the meat over several times so that all parts are evenly immersed in the liquid. Leave the duck meat in a cool place overnight.

Baking

So, the duck in red wine lay in the refrigerator for 12 hours. Now it is completely ready for the baking process. The only point that should not be overlooked is resting the meat before putting it in the oven. Remove the duck from the refrigerator in advance and leave at room temperature for twenty minutes. During this time, the oven will warm up to the desired temperature.

And the required temperature is quite high - 190-200 degrees. At this high setting, the duck in wine will be baked for 15-20 minutes. Next, the temperature must be reduced to 160 degrees. Now let the duck meat bake for two hours. Remember, the longer the duck is marinated in wine and the longer it is baked, the more tender, aromatic and tastier the meat will be.

Experienced housewives advise covering the ducklings with a lid half an hour after the start of baking at 165 degrees. The lid is removed only five minutes before the end of the period. This is done so that a delicious golden brown crust forms on the duck.

Sauce

The recipe for duck with wine allows you to experiment not only with spices for the marinade, but also with side dish options. Most often, duck is served with a special wine sauce. It is prepared in a matter of minutes.

You will need for the sauce: two large onions, 200 ml of dry red wine, 150 ml of chicken broth. The onion must be cut into small cubes and placed in a small saucepan. Add chicken broth there and put on fire. As soon as the broth boils, pour in the wine. Evaporate a little and reduce the heat. So the sauce simmers for about twenty minutes. The result will be a slightly thick sauce, which is poured over the duck when serving.

Draniki from boiled potatoes with garlic

You can also serve duck in wine with a side dish of boiled potatoes. Spicy and aromatic potato pancakes will go well with pleasant, slightly sweet duck meat.

Boil a couple of large potatoes, cool and grate on a coarse grater. Add one egg, a pinch of flour, 3-5 cloves of garlic, grated, a pinch of salt and a little ground pepper to the grated potatoes. Mix everything thoroughly and form small flat patties. Fry pancakes on both sides until an appetizing blush appears. When serving, you can pour a little wine sauce over them.

• In order to correctly determine the time for roasting the duck in wine, we recommend weighing it initially. Each half-kilogram piece of duck meat will be baked for about twenty minutes. Add another 10-15 minutes here “for the total weight.” That is, if the carcass weighs about 2.5 kilograms, therefore, it needs to be baked for about two hours.
• If you want to get super-soft meat that literally falls off the bone on its own, we recommend boiling the duck a little before marinating and baking.
• If you decide to stuff the carcass with apples, then choose exclusively sour varieties.

Today we have duck in the oven again...in pieces. Last time I told you, and today I will be happy to share a basic recipe for how to cook duck so that it is soft and juicy in the oven.

Therefore, if you have a whole duck, or duck pieces, and you don’t know how to deliciously cook duck in the oven, welcome to my kitchen, where I will tell you in detail and with step-by-step photos what to marinate the duck in, so that it turns out juicy, soft and tasty, and how to bake it correctly.

Many people are interested in the cooking time for duck in the oven - we will also discuss this aspect of the recipe in more detail. So, a detailed excursion, for you, my dear readers - how to cook delicious duck, a recipe with step-by-step photos at your service!

Ingredients:

• 1 kg. duck (whole or pieces)

Marinade:

• 4 tbsp soy sauce
• 3 tsp grated ginger
• 2 tsp honey
• 1 tsp mustard

To submit:

• Cherry sauce

How to cook duck so that it is soft and juicy in pieces:

I used duck legs for this recipe, but any parts of a duck on the bone will work, as well as a whole duck carcass. I prefer to bake the duck in pieces, because then it does not need to be cut into portions when cooked. This does not affect the juiciness in any way, plus the duck in pieces will cook faster in the oven. It is advisable to use chilled meat, or frozen pieces of duck on the bone in a vacuum.

Combine all the ingredients for the marinade in a deep plate.

And mix until smooth. You should end up with a thick paste like the one in my photo.

Next, mix the duck pieces with the marinade in a large, deep bowl. If you are using a whole duck carcass, make sure that the marinade is evenly distributed. Cover the bowl with cling film or cover with a lid and place in the refrigerator to marinate for at least 6 hours, preferably overnight. I usually marinate the duck in the evening, and put it in the oven at 10-11 in the morning, so that I can get a hot and rosy meat dish when the guests arrive.

Place the marinated duck pieces in a heat-resistant dish of a suitable size. If you are roasting a whole duck, then you will need a duck pan or a dish with high sides.

Next, seal the mold tightly with foil in two layers, much like in my photo. And we send the duck to bake in a preheated oven at 180 degrees for at least three hours. After three hours, you can open the foil slightly and pierce the meat near the bone to check the readiness of the duck.

If you want duck with an appetizing crust, I recommend removing the foil and keeping the meat under the top grill for 15-20 minutes. As a rule, modern ovens have such a “Top Grill” function. If there is no such function, place the dish with the duck on the top level of the oven and turn on the top heat at 200 degrees.

Serve the duck immediately, before the dish has cooled. An ideal addition to oven-roasted duck.

Friends, this is the end of cooking duck at home in the oven. I really hope that you will like my version of how to marinate duck for roasting and how to cook duck in pieces in the oven!

I wish you bon appetit and look forward to your feedback and comments on the recipe.

Don't cook duck because it turns out fatty and tough? Today I offer an original and very simple way to cook duck so that it is soft and juicy in the oven. For these purposes, we will use sour apples (and acid, as you know, is the most important meat tenderizer). Let’s prepare a puree from them and spread them in a thin layer under the skin of the duck (I’ll show you in detail how to do this - it’s actually quite simple). Puree will not only give the duck such softness that the meat literally melts in your mouth, but will also remove excess fat.

Ingredients:

• duck 1.5-2 kg
• apples 3-4 pcs.
• salt 2-3 tsp.
• ground pepper mixture

Method for cooking duck in the oven

Pre-bake a few apples and rub through a sieve. Pour the resulting puree into a bowl. Choose apples from late varieties and those that are more acidic. We will also need a few fresh apples for stuffing.

Often, many housewives prefer to buy chicken and not fool themselves with cooking. But nowadays chicken has a different structure, it turns out dry (homemade). I prefer to cook duck. You may find it hard and greasy, but that can be fixed. For the recipe we need a medium duck (about 2 kg). It is advisable that the bird is not mature (old).

The plucked duck carcass must be doused with boiling water to begin with. It is better to do this in a clean sink. This step will help close the pores on the skin, and when baking the duck will be softer and with a beautiful crust.

Gently use your fingers to peel back the skin on the duck, making pockets.

Fill all the gaps between the skin and the meat of the duck with applesauce, rubbing it into the meat. It turns out that you are marinating the duck. The applesauce will soak the duck well, and it is guaranteed to be juicy and soft. Malic acid destroys fats in our case, it will make the duck less fatty.

Now season the duck with salt and a mixture of peppers inside and out and leave for 2-3 hours or overnight in the refrigerator. After this, transfer the duck to a baking sheet. The wings and legs of the duck can be tied to the carcass so that they do not burn when baking. Fill the inside of the duck with apples cut into large slices. If desired, the duck's belly can be sewn up with kitchen thread, in case you are worried that the apples will fall out.

Bake the duck in a preheated oven to 200 degrees for 1.5-2 hours. Then, every 20 minutes, open the oven slightly and pour the rendered fat from the baking sheet over the top of the duck. Check the readiness of the duck by piercing the thickest part with a knife. Clear juice always flows out of a cooked duck, not ichor.

Cool the finished duck and serve as a whole on the festive table.

This is how soft juicy duck meat turned out.

Bon appetit!

Often, many housewives are faced with a wide choice when purchasing this product. After all, the stores have a large assortment on offer. Broiler product, of course, is less fatty and softer. Poultry that grows on natural food is generally always distinguished by its toughness. They also often sell old birds, which are particularly wiry.

A young duck can always be distinguished by certain characteristics. When choosing, you should pay attention to the fat; the lighter it is, the younger the bird. The meat has an elastic consistency and a pleasant smell. This product is not suitable for dietary nutrition, as it is particularly fatty. Broiler ducks, especially balanced and nutritious in composition. And, of course, it is worth noting that such a bird contains many vitamins and minerals.

Some housewives, before starting to cook such a valuable product, wonder how to cook a duck so that it is soft and juicy in the oven, since often after cooking it is either tough or not juicy. To avoid such incidents, there are several secrets and nuances that will allow you to avoid these troubles in the future.

You can cook the duck either whole or in pieces. Of course, the most trump dish is considered to be a whole roasted stuffed duck. To prepare such a dish you will need cereals, vegetables, and herbs. Many people use fruit or dried fruit. To give a pleasant aroma and taste, select spices according to your taste.

Before you start cooking, you need to choose convenient utensils. It is better to take a deep baking tray. You can use foil or bake directly on the grill, placing a container under the duck to catch the fat. Many people use microwaves and grills.

Cooking in pieces is faster than whole, but duck carcasses cooked whole will retain more nutrients and valuable substances. There are many cooking recipes, but the most popular ones are distinguished by their simple approach and ease of preparation. The most common dish is duck, which is stuffed with apples.

To prepare the dish you will need the following products:
- apples;
- gutted poultry carcass;
- prunes (you can take dried fruits and pre-soak them), nuts, dried apricots;
- spices.

Preparation

The duck is processed, gutted, washed and dried with napkins. Salt is mixed with spices and coated with the entire carcass. The apples are peeled and chopped, mixed with all the other chopped ingredients. The duck is stuffed and sewn up. The top of the bird can be rubbed with turmeric and vegetable oil, then it will have a golden color.

Then we bake the duck. Then cut into portions and serve with any side dish. If the carcass is being prepared for a festive table, then after cooking the duck is placed on an oblong tray and decorated with lemon slices and herbs.

For those who like a sour taste, use, for example, lemons or oranges when stuffing. The duck will be soaked in the juices of such products and will have a fruity aroma. Therefore, to prepare this masterpiece, you need to take several lemons and oranges, and you will also need honey, vegetable oil and spices.

Preparation

First, the marinade is prepared; for this, orange and lemon juice are squeezed out, mixed, and you can add a little wine. Rub with marinade every 15 minutes for an hour. Next, mix spices, salt and rub the carcass. After which you can stuff it with citrus fruit slices. Then the duck is either sewn up or secured with toothpicks.

This bird is baked in the oven for several hours. When cooking, a lot of liquid is released, which should be poured over the duck when frying, this will give it juiciness and a beautiful appearance.

Duck baked with potatoes

I would like to note that many people do not like the combination of sweet flavors in meat. Therefore, a wonderful recipe would be stuffing a duck with vegetables.

To do this you need to prepare:

- gutted duck carcass;
- onions;
- garlic;
- salt, spices;
- honey;
- potato.

Preparation

Peeled potatoes are cut into small cubes along with onions. Then a mixture of spices is prepared; for this, salt, spices, grated garlic and honey are mixed into a homogeneous mass. Rub the mixture on all sides of the duck. Then the inside of the duck is stuffed with potatoes and onions.

The entire carcass is placed on a large sheet of foil and wrapped on all sides. Then put it on a baking sheet, add a little water and simmer in the oven for about two hours, after which the duck is checked for readiness. If the bird looks pale when the foil is opened, then the foil is removed and baked until golden brown.

In any case, a whole cooked duck will acquire a golden color when rubbed with honey. Some people simply simmer the duck in the oven for 4-5 hours over low heat, usually with older meat as it is very tough. But when simmered, even an old and stringy duck turns into a soft and juicy dish. To ensure that the poultry always has juicy meat, it must be wrapped in foil before cooking.

Cooking duck is not always a quick process, because it can be wild, which means its meat is much more sinewy than, for example, domestic duck. But the dish of this particular bird also differs in taste. You can even note that such a treat turns out more aromatic and tastier if it is prepared correctly.

To avoid the question of how to cook a duck so that it is soft and juicy in the oven, marinate the bird a day in advance. This is done so that the meat has time to marinate well. Marinade is an important stage in the proper preparation of meat, because the softness and juiciness of the dish in the end depends on it.

It’s not uncommon that many housewives, having tried a bunch of recipes, are not happy with the result. This is not surprising, because you need to take into account all the nuances. For example, not everyone knows how to cook wild duck. Most people cook poultry using duck fat, which is basted during the cooking process. But in order to know how to cook wild duck you need to know a few secrets.

Some chefs specifically share their secrets, noting the subtleties of cooking technology. Duck in most cases takes a long time to become a baked culinary masterpiece.

In order to bake a duck in the oven quickly, you need to boil it first, but do not drain the broth, but pour it into a baking tray where the whole duck will be cooked in the oven. This is one of the chefs' secrets when a dish does not tolerate long cooking. It’s not uncommon for novice housewives to not know how to cook duck in the oven so that it is soft.

I would like to say right away that the softness of the meat is imparted by a properly prepared marinade, perhaps even of several types, the first of which will have a vinegar base, and the second a kefir one. In order to know how to marinate a duck for baking in the oven, you need to use this double method of marinating meat, but in order to know how to bake a duck so that it is aromatic and beautiful, it is better to use honey.

So, in order to get soft, juicy meat, use a double marinade. First, rub the prepared duck carcass with diluted 9% vinegar (diluted 1:1) and leave for 3-4 hours. At the same time, repeat the rubbing every hour. After this, soak the bird in kefir, which you pour into a deep container and leave the carcass for 4 hours. After which the meat is rubbed with spices mixed with honey and baked. This option is quite common and has long been used in catering.

Queen is a duck

This delicacy is usually prepared for special occasions, but you can also prepare it to please your family and friends with a tasty and aromatic dish, for example, for dinner.

To prepare, you will need a duck carcass, medium-sized potatoes, mayonnaise, ketchup, salt and pepper, ground to taste. For decoration, you need to prepare large leaves of curly lettuce and cherry tomatoes. We marinate the bird carcass to your taste, remove the skin from the potatoes, but do not cut them.

Mix mayonnaise, ketchup, salt and pepper and rub the duck and potatoes, then leave the products to soak in the spices for several hours. Then line a baking sheet with a sheet of foil large enough to wrap the bird in it. Place the potatoes around the edges and add a little water to the baking sheet. Afterwards we send the dish to the oven.

You need to carefully monitor the liquid in the pan. There shouldn’t be enough water, otherwise the potatoes will burn, but you don’t need a lot so that the vegetables don’t turn out boiled. Of course, the potatoes will cook earlier, so you should put them on a dish and continue baking the bird.

After the meat is ready, it is laid out on a lettuce leaf, decorated with baked potatoes and tomatoes, alternating them with each other. Decorate with sprigs of greenery and serve. Such a beautiful and aromatic dish will always whet your appetite and will certainly please your guests and loved ones.

It should be noted that duck meat is useful for pregnant women because it contains an element such as chromium, and, of course, is endowed with many more vitamins that are simply necessary for the human body.

How to cook duck in the oven so that it is soft and juicy? Many housewives ask themselves this question, so we have prepared an answer to it in the form of a recipe. If you follow all its points, then your duck will not only be soft and juicy, but will also have a crispy golden crust that no one can resist.

Duck meat is one of the most delicious among poultry. It’s not for nothing that hunters want to bring home a couple of ducks from a hunt, so that they can bake them and please the whole family with delicious meat. It is worth noting right away that domestic ducks have less tough meat than wild ones, therefore, cooking them is a pleasure for the housewife. In order for the duck to be juicy and soft, you need to prepare the right marinade.

What is the right marinade for cooking duck?

Marinade based on lemon juice. The marinade, of course, is very good for preparing poultry and fish, but it is quite expensive, because for it you need to make the juice yourself from fresh lemons, and you will need a fairly large amount of them.

Soy sauce based marinade. This marinade will be very good for roasting duck; we recommend that you use it if you do not like mayonnaise-based marinade.

A mayonnaise-based marinade will saturate the duck meat and make it very tender and juicy, which is why we consider this marinade the best for cooking duck in the oven.

Duck in the oven, marinated in mayonnaise, recipe

Ingredients:

• 500 grams of mayonnaise;
• 1 medium head of garlic;
• Ground black pepper;
• Salt;
• Sunflower oil;
• Baking sleeve.

At the very beginning, you need to mix mayonnaise with finely grated or crushed garlic, ground black pepper and salt.

The duck should be washed and allowed to dry. After this, spread the carcass with mayonnaise marinade both outside and inside. Place in the refrigerator for 1 hour.

After this, turn on and preheat the oven to 190 degrees.

After an hour, take the duck out of the refrigerator, grease the top with sunflower oil and place it in a baking sleeve.

After this, put the carcass in the oven for 60 minutes.

After the time has passed, you should take it out of the oven, remove the baking sleeve from it and serve it whole.

If you want to taste crispy-skinned duck, here is a special recipe for you:

Duck with apples, baked in the oven in soy sauce marinade

Ingredients:

• 1 duck carcass (1.5-2 kilograms);
• 300 grams of soy sauce;
• 2 small apples;
• Paprika;
• Ground black pepper;
• Chili pepper;
• 1 tablespoon honey;
• Ground bay leaf;
• Olive oil.

First you need to prepare the marinade. To do this, mix soy sauce, ground black pepper, chili pepper, ground bay leaf, paprika and mix.

Wash the duck and let it dry, then generously spread the marinade both outside and inside.

Place the carcass in the refrigerator for 1 hour so that it can marinate well.

Meanwhile, light the oven and preheat it to 190 degrees.

After the duck has been marinated, you need to pull it out of the refrigerator, spread honey on the outside, and put 2 whole apples inside.

Grease a baking sheet with sunflower oil, place the duck carcass on it and spread it with olive oil.

Place the duck in the oven for 60 minutes.

After an hour, check it for readiness, and if the duck meat is soft, then you should take it out of the oven.

The duck must be served whole.

Now you have the knowledge of how to cook duck in the oven so that it is soft and juicy. Using these 2 recipes, you can cook duck with or without a crispy skin.

Duck meat is a little different from chicken or turkey. It contains more fat, which is the reason why some people don't like it. Duck is a good source of protein, phosphorus, iron, potassium and B vitamins. However, it contains more calories than chicken (100 grams of duck meat contains 240 kcal). Properly marinated meat will remove all excess fat during baking.

Duck recipes offer many possibilities. Meat can be baked, fried, boiled and stewed. Wild duck is always a little more difficult to cook, because it has a tougher taste, but we will tell you about several marinade options that will turn the meat tender and juicy.

Principles of cooking duck

Culinary techniques for preparing duck

To make baked or fried duck melt in your mouth, many experienced housewives have their own cooking secrets. Here are the main ones:

• Fresh or frozen? The freezing process does not adversely affect the quality of duck meat. Therefore, you can use not only fresh meat, but also defrosted one.
• Marinating meat. Before cooking, the duck must be marinated, and it is better to do this the day before baking, for example, overnight. The following ingredients are most often used for marinade: garlic, oranges, red wine, rosemary, cloves, cinnamon, vinegar. To prevent the meat from becoming bitter, you need to rub it from the inside, not the top.
• How to bake properly. Poultry meat should be baked in the oven at a temperature of 160-170°C. The time is determined using simple calculations: each kilogram of carcass needs to be baked for about 45 minutes. Do not open the oven until ready time. For baking, use a deep form in which the bottom can be covered with vegetables, apples and a little water.
• Do not open the oven too often because the steam will begin to turn into water droplets and the humidity in the oven will only have an adverse effect on the product.
• During frying, duck meat cooks much faster than baking.
• How to check the doneness of meat. Here is the easiest way to check if the duck is ready: take a knife and pierce the leg of the duck, if the juice flows out clear, without any blood, then the dish is ready. Do not pierce several times or in different places, as this will cause the meat to lose its juiciness.

Duck with Apples Baked in the Oven

Many doctors and nutritionists recommend eating duck meat daily (without fat, of course). It differs from chicken in its nutritional value and satiety. People with poor eyesight especially need to pay attention to duck, as its meat contains retinol.

Marinated duck and baked with apples

If you decide to prepare a whole duck, have a large baking dish and scissors ready so you can portion it nicely after cooking.

You will need 1 duck for 4-6 people. It's better to buy frozen duck because it cooks faster.

Ingredients for baking duck:

• 1 duck;
• 4 - 6 apples;
• 2 tbsp. vegetable oil;
• squeezed lemon juice;

• marjoram;
• 2-3 heads of garlic;
• black pepper (ground);
• dried basil;
• seasoning for duck;
• 2 pcs. orange;
• salt.

First, you will need a clean duck with the internal organs removed. Check that there are no remaining feathers; if there are any, remove them with tweezers.

Preparing the marinade

After inspecting the duck, we proceed to the marinade. In a bowl, mix oil, grated garlic, salt, marjoram, pepper, basil and seasoning. Add orange juice and submerge the meat in the marinade. Set the carcass aside, and ideally in the refrigerator for several hours or overnight. This is the only way the duck will be juicy and soft. The next day, preheat the oven to 180°C.

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Cooking apples

We peel them from the skin, cut out the seeds and cut them into quarters or even smaller, depending on their size. Fill the inside of the duck with apples and lemon juice. The skin must be sewn or pierced with toothpicks so that the apples do not fall out during baking.

Baking a duck

Place the duck in the prepared dish, which needs to be wrapped in foil (you can make a pillow of vegetables or orange). Cover the top with foil and set to bake. Please note that there is no need to grease the dish with oil, since the bird itself is quite fatty.

A standard-sized duck takes approximately 1.5 to 2 hours to bake. Periodically it needs to be watered with melted fat. Wild or domestic marinated duck with apples will melt in your mouth. We take out the dish and divide it into portions. It’s delicious served not only with baked apples, but also with potatoes and salad (for example, sauerkraut with onions). Traditionally, duck is washed down with dry red wine.

Dry red wine marinade for duck fillet

In order to deliciously cook duck fillet marinated in wine, you need to know the recipe for the correct marinade. It is the wine marinade that is one of the most interesting in combination with duck meat.

Ingredients for meat:

• 2 duck fillets;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 3-4 cloves;
• 1 lemon;
• salt;
• pepper;
• a few sprigs of fresh thyme.

What you need for the wine marinade:

• 2 tablespoons sugar;
• 1 glass of dry red wine;
• 200 ml water;
• olive oil - 2 tbsp;
• salt, cumin, pepper.

First of all, prepare the wine marinade. Mix all the spices in a bowl. Add wine and a little olive oil. Wash the duck fillet thoroughly (you can remove the skin if you want), grease it with the resulting mixture and put it in a cool place for several hours.

The bird can be fried, baked or cooked in a slow cooker. During baking, the oven must be preheated to 180 degrees. Blanch carrots, garlic and onions in a frying pan. Place a plate of water on the bottom shelf. Place the marinated fillet on a dish and place the blanched vegetables on top. After 30 minutes of cooking, it is important to start periodically opening the oven and pouring the marinade from the dish over the fillets. You need to bake for about 2 hours.

Duck in orange glaze with wine sauce

• For each kilogram of meat you need to spend about 1 hour baking.
• To ensure that the crust is crispy 15 minutes before the end of baking, you can sprinkle the duck with salted water.
• If there is too much browning on the skin of the fillet during cooking, cover it with aluminum foil.
• To stuff a whole duck, you can use cranberries or raisins soaked in red wine.

There is no need to be afraid to give meat to children. Wine completely evaporates all alcohol during cooking.

White wine marinade for duck fillet

What you need for the marinade:

• white wine (dry) – 150-200 ml;
• dry mustard – 10g (1 tsp);
• onions – 2 pcs.;
• squeezed lemon juice;
• cloves – 3 pcs.
• several bay leaves;
• spices to taste.

So, let's start preparing the marinade. Cut the onion into half rings, place it in a saucepan, add spices, lemon juice, mustard, bay leaf and cloves.

Place the marinade over medium heat and bring to a boil. Turn off and cool. Pour the cooled wine marinade over the well-washed duck fillet and let it stand for several hours. After this, place the meat on a baking sheet and bake at a temperature of 170-180 degrees.

Marinate duck in wine and honey

If you purchased a wild duck, this marinade will perfectly soften the meat and give it juiciness.

• duck – 2 kg;
• dry red wine – 50-60 ml;
• natural honey – 80 ml;
• garlic – 4 cloves;
• wine vinegar (6%) – 40 ml;
• refined sunflower oil – 30 ml;
• ginger (ground) – 5 g;
• cinnamon (ground) – 5g;
• salt and black pepper if desired.

First of all, prepare the marinade. Chop the garlic cloves in a convenient way and mix with salt, ginger, pepper and ground cinnamon. Mix everything thoroughly and add honey and butter. Beat everything with a blender (if you don’t have such a device, then use a masher). Add wine vinegar and red wine until smooth.

We wash and clean the duck carcass. Thoroughly coat all sides with marinade, place on a baking dish and pour the rest of the prepared mixture on top. Let marinate overnight. If you don’t have that much time, then you need to wait at least 8 hours. When the meat is marinating, it must be periodically turned over from one barrel to another.

Before you start baking, preheat the oven to 180 degrees and wipe the bird with napkins to remove excess moisture. Line a baking sheet with foil (preferably in 2 layers), lay out the duck and cover it with a sheet of foil. After 2 hours of cooking, remove the top layer of foil and pour the marinade over the dish. Leave to bake for another 40-50 minutes (while periodically pouring fat from the dish onto it).

After the time has passed, remove the duck and serve on a platter decorated with lettuce leaves. Honey will give an unusually golden brown crust, and wine will give it tenderness and softness (and it doesn’t matter whether you used wild or domestic duck).
Bon appetit!

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Our mothers and grandmothers called it a duckling or a goose, St. Petersburg people know it as a “latka”. This kitchen utensil is called that for a reason. It is in an oblong cast-iron cauldron that it is most convenient to stew poultry. We offer you a recipe for cooking stewed duck in wine right in the duck pot.

In the article we will present two recipes at once: with stewing and marinating in wine (marinated poultry can be prepared in various ways, both in a duck pot and in the oven). The wine can be used either red or white; we tried it with an inexpensive dry red.

Duck in red wine recipe

Ingredients:

• Duck – about 1.2 kg
• Carrots – 1 large (or two medium)
• Onion – 1 pc.
• Garlic – a few cloves
• Wine – 300-400 ml
• Water – about 1 cup
• Flour – 2 tbsp. l.
• Spices – salt, dried herbs, black pepper, others as desired
• Greens – dill, parsley, several sprigs

How to cook duck in wine:

1. Cut the duck into portions, rinse under running water, if necessary, scrape the skin with a knife. If the pieces have a lot of fat, you can trim off the excess. Dry the bird, sprinkle with salt and pepper.
2. Heat the pan and place the duck on a dry surface, without oil. It is best to fry in two or three batches, depending on the size of the pan, with a small distance between the pieces. Fat will begin to stand out; after a golden crust appears, you need to turn it over and fry the other side. It is better to fry over high heat, but be careful not to burn it.
3. In the meantime, peel the onions and carrots, cut into large pieces, since during stewing the onions will practically dissolve and the carrots will become soft and tasty. Peel the garlic and press each clove a little; cutting is not necessary.
4. Transfer the duck from the frying pan to the duck pot, pour in the fat, add vegetables and wine. Heat it up a little, add enough water to cover all the pieces, but no more. Heat almost to a boil and reduce heat. Simmer for 1.5-2.5 hours over low heat, periodically adding water if necessary. Sign of readiness: the meat is soft and easily falls off the bone.

By the way, if you don’t have a duck roaster, you can stew the bird in a frying pan.

1. Duck stewed in pieces in a duck pot can be served with a variety of side dishes, including boiled potatoes, rice, and stewed vegetables. Before serving, you can sprinkle the dish with herbs and pour over the wine sauce remaining after stewing.

Marinade for duck with white wine:

• Dry white wine – 200 ml
• Dry mustard – 1 tsp.
• Onions – 2 heads
• Juice of half a lemon
• Bay leaf - several small leaves
• Cloves – 3 pcs.
• Salt, black pepper, rosemary and other spices to taste

How to marinate duck in white wine sauce:

Place onion, spices, mustard and bay leaves cut into rings into a saucepan, add lemon juice, pour wine over the entire contents. Bring the marinade almost to a boil, turn off and cool. Pour the marinade over the bird and leave for 5-8 hours, then cook as you wish, for example, bake duck in wine.

1. It is better to take chilled poultry: its quality is easier to determine.
2. The skin should be a uniform light color without bruises, spots, plaque, dents or other damage. Fresh duck meat should be slightly moist and the skin should not be sticky.
3. Press the fleshy part with your finger: if there is a dent, the duck is not fresh.
4. An old bird will turn out dry and tough. So take the young one. Such a duck has cartilage at the tip of the breast, its beak is shiny, clean and quite flexible, the membranes are not stuck together and move apart easily, the meat has a reddish tint, the fat is not dark, but transparent, the legs are yellow.
5. An unpleasant or sour smell indicates that the bird is not fresh.

How to prepare a duck for roasting

1. If you bought a frozen carcass, be sure to defrost it. A bird weighing 2 kg thaws in the refrigerator for about a day. If you want to finish it within 3 hours, place the duck in a pan of cold water. It is important to change the water every half hour and make sure it remains cold.
2. Remove the neck and legs, if present, and gut the bird. You can later use the offal, for example, for broth.
3. Trim any excess fat from the neck and back to ensure it does not interfere with the crispiness of the cooked duck. But do not cut off excess skin: it will be needed to seal the stuffed carcass.
4. Pour boiling water over the duck. For 2 kg you will need 5 liters of water. Take half of the prepared boiling water and carefully pour over the carcass so that no liquid gets inside. Dry with a clean towel and leave for half an hour until completely dry. Repeat. Scalding will help clog the pores so that the cooked duck has a crispy skin. But if you don’t have time for this, just rinse the bird thoroughly with cold water inside and out and dry it well.
5. When or before seasoning the duck, make cross cuts in the skin without damaging the meat so that excess fat can escape during cooking.

Ingredients

• 1 glass of orange jam;
• 6 sprigs of thyme;
• 1 tablespoon grated ginger;
• 2 tablespoons pink peppercorns;
• 1 duck carcass (a little more than 2 kg);
• ground black pepper - to taste;
• 1 medium onion;
• 1 medium;
• 1 stalk of celery;
• 2–3 cm of ginger root, cut into ½ cm slices;
• 1 bay leaf;
• 1 sprig of fresh rosemary;
• 3 cinnamon sticks;
• about 2 kg of coarse salt (should be about the same as the duck weighs).

Preparation

In a small saucepan, heat the jam until liquid and strain into a bowl. Add 4 sprigs of thyme, grated ginger, pink peppercorns and set aside the glaze.

Prepare the duck as described above and season the inside with pepper. Cut the onion, carrots and celery into large pieces and put them in the carcass. Place 2 sprigs of thyme, slices, bay leaf, rosemary and 1 cinnamon stick there.

Seal by sewing the skin together with kitchen thread or using toothpicks. Tie the legs.

Pour ⅓ of the salt into a deep baking tray or mold. Place the duck on top, brush it generously with the glaze and leave some cinnamon sticks nearby. Add the remaining salt and place in the oven preheated to 200°C.

Remove the meat after 2 hours 15 minutes or when a food thermometer inserted into the thickest part of the thigh registers 70°C to 75°C.

Let the finished dish cool for half an hour, then turn the dish over and place the duck on a large cutting board. Remove salt and skin, cut into slices and serve.

Ingredients

• 2 ducks, 2 kg each, with neck and giblets;
• 3 sprigs of fresh rosemary;
• 1 nutmeg;
• 2 oranges;
• 1 tablespoon salt;
• 8 cloves of garlic;
• 3 red onions;
• 5 cm ginger root;
• a couple of celery stalks;
• ½ cinnamon stick;
• 3 bay leaves;
• 2 kg of potatoes;
• 1 liter of water or chicken broth;
• spices for potatoes - to your taste;
• 2 tablespoons flour;
• 200 ml port wine.

Preparation

Prepare the ducks, set aside the necks and giblets. Separate the leaves of one rosemary sprig from the stem. Grate half the nutmeg and orange zest. Mix with a spoon of salt.

Rub the ducks with the mixture inside and out, place in a bowl, cover and refrigerate for several hours.

Preheat oven to 180°C. Stuff the ducks with the remaining rosemary and the orange halves.

Chop the peeled onion, carrots, ginger and celery. Place in a deep baking tray along with the cinnamon, bay leaves and chopped necks and giblets. Place the baking sheet on the lower rack of the oven.

Place the ducks breast side up on the rack above it. The fat should drip onto the baking sheet.

Peel the potatoes, cut into pieces and place in cold salted water. Bring to a boil, then cook for 5–10 minutes, drain in a colander and stir.

After an hour, remove the baking sheet with vegetables and giblets. Immediately replace it with an empty one so that the grease does not stain the oven.

Pour the fat from the pan into a bowl. Place the vegetables and duck parts in a saucepan, and pour a little boiling water onto a baking sheet to remove any stuck bits from the bottom. Drain the liquid into the pan with the vegetables, add a liter of water or broth and place over medium heat. Skim off any fat that rises to the surface.

Place the boiled potatoes on the baking sheet that you left in the oven. Add a few tablespoons of fat drained from vegetables, season with spices and bake for another hour.

In a separate pan, heat 2 tablespoons of fat. Add the flour and stir until it becomes a paste-like consistency. Add the contents of the pan with vegetables and pour in the port. Bring to a boil and cook for 30 minutes, stirring occasionally.

Remove the potatoes and ducks from the oven. Place the carcasses on plates, cover with foil and leave for 15 minutes.

Strain the contents of the pan through a sieve, pressing the vegetables to extract as much aromatic juices as possible - this is your sauce. Pour it into a clean bowl and keep warm over low heat, remembering to remove fat from the surface.

Jamie Oliver suggests not cutting the duck, but using tongs to separate the meat from the bones and using your hands to tear the flesh into pieces. Serve with potatoes and sauce.

Ingredients

• 2¹⁄₂ kg duck;
• 1½ teaspoons salt;
• 1 teaspoon ground pepper;
• ½ teaspoon dried garlic;
• ½ teaspoon ground paprika;
• 5 small apples;
• ¼ cup honey;
• ¼ cup freshly squeezed orange juice;
• 2 tablespoons lemon juice.

Preparation

Prepare the duck. In a small bowl, combine the spices and rub over the bird.

Core the apples, cut them in half and stuff the duck. Seal the carcass with toothpicks and tie the legs.

Place the bird, breast side down, on a rack in an oven preheated to 180°C. Place a drip pan down to catch excess fat. Bake for 50 minutes. Then turn over and cook for the same amount.

Whisk honey, orange juice and. Remove the duck, brush generously with the honey glaze and leave for 20 minutes. Slice and serve with your favorite side dish.

Ingredients

• 2½ kg duck;
• 5–6 citrus fruits (oranges, lemons,) without peel;
• salt - to taste;
• 2–4 teaspoons potato or corn starch;
• 1 glass of white wine;
• 4 tablespoons of your favorite jam.

Preparation

Preheat oven to 120°C. Prepare the bird by stuffing it with citrus fruits and sealing it with string or toothpicks. Make slits in the skin. Rub the carcass with salt and place it on the grill, breast side up. Place the baking tray down so the duck fat will drip onto it.

Bake until golden brown, 6–7 hours. If you want a more golden brown crust, half an hour before cooking, increase the temperature to 260 °C and hold for another 5-10 minutes. Let cool for 15 minutes, uncovered with foil.

Prepare the sauce. Dissolve the starch in a few tablespoons of wine, pour the rest into the pan and heat slightly. Add jam, stir until smooth and bring to a boil. If necessary, add more jam or wine and remove from heat. Slowly pour the starch mixture into the sauce until slightly viscous, stirring constantly.

Remove citrus from carcass and shred meat. Add the sauce to a plate, place the duck pieces on it and serve.

Ingredients

• 2¾ kg duck;
• salt;
• 5 cloves of garlic;
• 1 medium lemon;
• ½ cup balsamic vinegar;
• freshly squeezed juice of 1 lemon;
• ¼ cup honey.

Preparation

Prepare the duck. Season it generously with salt, inside and out, place it on a board and stuff it with garlic and sliced ​​lemon. Seal and tie the legs together.

Preheat oven to 180°C. Place a wire rack over a baking sheet or deep dish, place the bird on it, breast side up, and bake for 1 hour. Then turn over and cook for another 40 minutes. Drain the fat from the pan, turn the bird over again and continue cooking.

Make the glaze. Combine balsamic vinegar and lemon juice and generously brush the mixture onto the duck every 10 minutes for 40 minutes.

In a separate bowl, combine honey and 3 tablespoons of the vinegar-lemon mixture. Continue brushing the duck with this mixture every 10 minutes for another 40 minutes.

10-15 minutes before cooking, you can increase the temperature to make the crust crispier and golden brown.

Remove the meat from the oven and wait 15 minutes. Remove the lemon and garlic, slice the duck and serve.

Ingredients

For the main part:

• 1 small duck (1 kg);
• 1 teaspoon of vinegar for soaking meat + ½ teaspoon for greasing;
• 2 tablespoons oyster sauce;
• 1½ tablespoons Shaoxing or other rice wine;
• 1 teaspoon Chinese 5-spice mixture: star anise, Szechuan pepper, cloves, cinnamon, fennel;
• 2 tablespoons maltose molasses;
• 2 tablespoons of boiling water.

For pancakes:

• 1½ cups flour;
• a pinch of salt;
• ⅔ glass of boiling water;
• 1 teaspoon oil.

To submit:

• 2 leeks (only the white part is needed);
• 1 cucumber;
• 2 tablespoons hoisin sauce.

Preparation

Prepare the duck. The process is different from the one at the beginning of the article! Pour water into a large bowl and add vinegar. Soak the bird for 1 hour. Let the duck dry naturally (if the kitchen allows, hang it by the head or neck on a hook).

Mix 2 tablespoons oyster sauce, ½ tablespoon wine and spices. Grease the inside of the carcass.

In another bowl, combine molasses, boiling water and vinegar. Brush the duck evenly, leave for 30 minutes, then spread the mixture into another layer. Marinate for 12–24 hours in a cool place. If this is not the case, put it in the refrigerator, but first put the carcass on a bottle of water: it is important that it maintains an upright position and there is air access on all sides.

Prepare the pancake dough. Combine flour and salt in a heatproof bowl, pour in boiling water. Stir with a spatula until smooth. When the dough has cooled slightly, knead it for 8 minutes until elastic. If the dough is too sticky, add a little flour. Cover with cling film and leave for an hour.

Preheat oven to 180°C. Seal the duck using toothpicks. Place a baking sheet lined with foil in the oven and place the carcass on the rack above it. Bake for 20 minutes on one side, then 15 minutes on the other. Reduce temperature to 120 °C and cook for another half hour.

Return to the pancakes. Roll the dough into a sausage and cut into 12 equal pieces. Form balls, flatten them to a thickness of 5 cm. Grease half of them with oil. Place the remaining pieces on the greased ones. Roll out 6 double pancakes with a diameter of approximately 18 cm, making sure that everything is evenly distributed.

Heat a frying pan over medium heat. Place the pancake. When air bubbles begin to form between the two layers after 30-40 seconds, flip the pancake. It should remain white, slightly browned in a few places. After another 30 seconds, the air bubbles will become larger. At this point, remove the pancake onto a plate, let cool for half a minute and carefully divide it into two.

Repeat with the rest. You should have 12 pancakes. Set them aside and cover with a warm towel.

Return to the bird. If it's ready but you want a crispier crust, return to 180°C and bake for another 6-10 minutes. Or take the duck out, place it in a deep pan and pour hot water over it, holding it by the neck.

Cut the duck: first along the middle, then each breast crosswise. Cut the onion and cucumber into thin strips.

Brush pancakes with hoisin sauce. Top each with a little onion and cucumber and two pieces of breast. Wrap in an envelope or roll and enjoy.

Ingredients

• 4 duck legs;
• 1 bunch of rosemary;
• 4 large cloves of garlic;
• salt - to taste;
• ½ teaspoon of Chinese 5-spice mixture: star anise, Sichuan pepper, cloves, cinnamon, fennel;
• ½ bottle of red wine;
• 2 tablespoons of red currant or quince.

Preparation

Prepare the legs. Preheat the oven to 170°C (or 190°C if electric). Place the rosemary and garlic on a baking sheet and place the stems on top. Season with salt and spices and remove to bake for 1 hour.

Combine the wine and jam in a saucepan and bring to a boil, stirring until the mixture is smooth. After this, simmer for another 5 minutes.

Remove the legs, drain off all the fat and pour in the wine sauce. Bake for another 10–15 minutes until done.

Iko/Depositphotos

Ingredients

• 3 duck breasts;
• salt and pepper - to taste;
• 5 apples;
• 30 g butter;
• 2 tablespoons brown sugar;
• 1 tablespoon olive oil;
• 50 ml Marsala or other fortified wine.

Preparation

Prepare the breasts. Season with salt and pepper and set aside.

Peel the apples and cut into large pieces. Melt the butter in a frying pan, add and mix well. Reduce heat and cook fruit for 10-15 minutes to brown. Save the resulting caramel for serving.

Preheat oven to 180°C. Fry the breasts in olive oil for 4 minutes on each side, starting with the skin. Transfer to a baking sheet, pour in wine and bake for 10–12 minutes.

Cut the finished breasts into pieces, place on a plate and add apples to them. Top with caramel sauce.