How to cook a duck carcass in the oven. How to cook baked duck in foil in the oven

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 have 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 to choose 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 more pleasant), the size is better smaller than larger, the skin is intact, without darkening, internal fat– without 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 the house smells fragrant, this recipe is for you.

Ingredients:

1 duck carcass (or required amount“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 portioned pieces. 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 next to the duck.

Place rosemary sprigs there. Cover with foil and remove 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 basic recipe stuffed duck cooked in the oven. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry, and it's on hand all year round, plums can be replaced depending on the season with other fruits, for example, 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 nicer this way and will fry more neatly.

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

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at 170 degrees. Stop the process again and remove the duck to brush it with the glaze (soy sauce and honey) to beautiful 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 and cut potatoes large slices. Cut the apples into 4 parts and 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 standard home cooking, omitting some technological stages, you can get a pretty good bird, taste qualities which even the pickiest eaters will appreciate.

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

Ingredients:

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

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

Prepare the marinade - put the chopped thin pieces ginger root, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, pour in 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.

Cranberry or pickled 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 - an option for lovers 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 fatty duck juice It turns out incredibly rich and chic.

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 good festive table especially interesting and original.

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 Many things are done on a whim: well, let’s say, knowing that when baking 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 remember.

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 smell. 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 rub the meat properly with spices and salt, after baking you will only get stunning aroma and delicious 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 cram 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 at you hot filling, when you serve the dish to the table and take up the game shears.

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. Moreover, 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 possible unpleasant smell. In general, the possibility of a tasty win pales in comparison to the completely real threat get a half-dinner with a very specific smell.

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.

Once the bird is done, cover it with foil and let it rest for 10-20 minutes. meat juices will be evenly distributed inside, the duck will “reach” 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, traditional sauce for duck in Chinese cooking - “hoisin”: soy sauce, nut butter, honey, Sesame oil, chili, garlic. Maybe you can fantasize about this topic?

P.S.

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

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

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

A whole roasted duck sounds festive. Housewives prepare this dish on New Year, Christmas and other major holidays.

But many quickly become disappointed in baked duck, because the meat turns out dry or, conversely, poorly baked, it smells unpleasant and there is little meat and a lot of fat. Today you will learn to cook perfect duck baked in the oven. And ours universal recipes, as well as tips and tricks for cooking game, will help you prepare aromatic and juicy duck.

A simple but delicious recipe for baked duck with potatoes

Time: 2 hours excluding marinating time.

Ingredients:

duck carcass - 2 kg;
potatoes - 1 kg;
mayonnaise - 150 grams;
large apple - 1 pc.;
garlic - 1 head;
salt pepper;
vegetable oil.

Preparation:

If the duck is not gutted, then all the insides need to be removed. Also carefully examine the bird for any remaining feathers and be sure to remove them. Then thoroughly wash the carcass inside and out with water. Dry with a paper towel. Place in a deep and spacious bowl.
Peel the garlic and chop it. Mix it with mayonnaise, salt and pepper. Rub the prepared marinade over the bird on all sides, including the inside. Leave the duck to marinate for 1 hour.
Peel the potatoes, wash them, cut them into equal pieces no more than 2 cm thick. Salt and pepper them a little.
Wash the apples and cut them in half. Remove the core and then cut the fruit into equal pieces.
Grease the baking tray vegetable oil. Place the potatoes in the middle. Place the prepared duck on top. Pour the remaining marinade over it. Place the apples inside the bird. Secure the hole with toothpicks or sew with thread.
Preheat the oven well to 200 degrees. Cover the baking sheet tightly with foil and place in the oven for 1.5 hours. Then remove the foil and put the filled baking sheet back in the oven for another 15 minutes so that the duck is covered with a beautiful crust.

Adviсe:

Try to bake chilled or fresh duck. It turns out not only tastier, but also healthier. If you have a frozen carcass, then first defrost it by placing it in the refrigerator overnight.
It is not advisable to defrost the duck in the microwave or in water, because the meat will turn out dry.

Roast duck with apples

Time: 1 hour 20 minutes (without marinating).

Ingredients:

duck carcass - 2 kg;
apples - 5 pcs.;
thyme, rosemary - 1 sprig each;
lemon - 1 pc.;
salt pepper;

for the sauce:

garlic - 1 head;
honey - 3 tbsp. l.;
cranberries - 150 grams;
water - 0.5 l;
sugar - 3 tsp;
olive oil - 2 tbsp. l.;
salt.

Cooking process:

Wash the gutted bird inside and out, remove feathers and stumps. Dry with a paper towel.
Wash three apples, remove the skin, cut into 4 parts, cut out the core. Grind the apples in a blender. Add lemon juice (1 tbsp) to them. Lubricate the duck inside and outside with the resulting gruel. Also rub salt and pepper into the bird. Place the bird in the refrigerator to marinate for 3 hours.
Cut the remaining apples into 4 parts, remove the seeds. Place the prepared fruit inside the marinated duck. For flavor, also add a sprig of thyme and rosemary inside the bird.
Wrap the duck in foil and place in the oven (200 degrees) to bake for 1 hour.
Prepare the sauce: puree the cranberries in a blender. Add garlic squeezed through a press, liquid honey, water, sugar, olive oil, and salt to the resulting pulp. Pour the whole mixture into a saucepan and put on fire. Boil the sauce until the sugar is completely dissolved and the sauce thickens a little.

Adviсe:

Buy a duck weighing approximately 2–2.5 kg. If it weighs more, it means it is already old and its meat is tough. If the bird weighs less than 2 kg, it means that it is still young and has little meat.
To get a crispy crust, remove the foil 10-15 minutes before the end of cooking.
To prevent the meat from being too fatty, it is recommended to pierce the breast and thighs of the bird with toothpicks. Then excess fat will come out through the punctures and flow onto the foil.

Duck stuffed with plums and apples in honey-soy sauce

Time: 1 hour 50 minutes.

Ingredients:

duck carcass - 2 kg;
sweet and sour apples - 3 pcs.;
plums - 4 pcs.;
soy sauce - 30 ml;
honey - 30 ml;
spices for poultry - 1 tbsp. l.;
salt pepper.

Preparation:

Gut the bird, remove excess fat, cut off the skin that hangs down, the “stumps”. Wash the duck inside and out. Make slanting cuts along the back so that the bird is well marinated in the future.
Dry the duck with a towel. Rub with salt and pepper inside and out. Sprinkle with spices. Leave for half an hour in the refrigerator.
Wash the fruits and wipe with napkins. Cut the apples into several parts, cut out the core. Remove the pits from the plums and cut the pulp into slices.
Stuff the duck with fruit. Secure the hole with skewers or sew up with thread.
Cover a baking sheet with parchment. Place the duck back up. Place it in the oven (180 degrees) for 40 minutes. Then take out the bird and turn it upside down. Coat the carcass with sauce (mix honey with soy sauce), cook for half an hour. Then turn it over again, brush the back with sauce and bake the bird for another 30 minutes.

Adviсe:

To prevent the skin of the carcass from bursting during baking, it is recommended to pour boiling water over the duck at the very beginning of the cooking process. Then the skin will soften, the pores will close, and the duck will not burst.
To make the bird look beautiful, neat, and the legs and wings to have a crispy crust, it is recommended to tie them with thread.
It is better to sew up the skin of the carcass with bright threads so that after cooking they can be easily noticed and removed.

Baked duck in beer, cooked in the oven

Time: 1 hour 10 minutes excluding marinating.

Ingredients:

duck carcass - 1 pc.;
light beer - 0.5 l;
sour apples - 5 pcs.;
dried cloves - 3 pcs.;
allspice- 10 peas;
cumin - 1 tsp;
salt pepper.

Cooking process:

Clean the duck, gut it, remove the rump, excess skin, feathers, and excess fat. Wipe the carcass with a paper towel. Rub the duck with salt and pepper. Leave for 1 hour in the refrigerator.
Wash, peel, and cut apples into slices.
Place the duck in a deep baking dish. Place apples inside and place them outside. Rub the bird with cumin, add cloves and allspice. Pour beer over the bird and place in a preheated oven (200 degrees) for 60 minutes.

Adviсe:

The readiness of the meat is checked as follows: you need to pierce the carcass in the breast area: if clear juice comes out, then the dish is ready; if the juice is cloudy with blood, it means the bird is not ready yet.
When preparing the duck for roasting, do not forget to remove the rump. It contains aromatic glands that give the meat a not very pleasant aroma.

Duck in the oven baked with oranges

Time: 1 hour 45 minutes (excluding time for marinating poultry)

Ingredients:

duck carcass - 2 kg;
orange - 1 pc.;
celery - 2 feathers;
orange juice - 3 tbsp. l.;
lemon juice - 2 tbsp. l.;
olive oil;
Provencal herbs, spices - to taste;

for the sauce:

dessert wine - 3 tbsp. l.;
honey - 2 tbsp. l.;
orange juice - 3 tbsp. l.

Detailed Process:

Gut the carcass, trim the wings, tail, rump. Carefully inspect the bird for feathers. Get rid of fat, cut off the skin in the neck area.
Prepare the marinade: mix orange and lemon juice with olive oil (30 ml), spices, herbs, salt and pepper. Mix all ingredients well and rub the carcass with marinade on all sides. Leave the carcass for 6 hours in the refrigerator so that it is well soaked.
Wash the orange and cut into 4 parts.
Remove the duck from the marinade and transfer it to a heatproof dish. To prevent the meat from sticking to the bottom of the pan, it is recommended to place a wire rack on the bottom. But if it’s not there, then you can grease the mold vegetable oil. Place orange slices and chopped celery inside the duck.
Place the duck in the oven (200 degrees) for 1.5 hours.
Prepare the sauce: mix orange juice with honey and dessert wine. Place the saucepan on the fire and wait for the sauce to boil. Then reduce the heat and simmer the sauce until it has evaporated by half. The sauce should be syrup-like.
Remove the finished bird from the oven and place it on a large plate. Discard the celery and cut the orange into slices. Pour the sauce over the meat.

On a note:

Citrus fruits release a lot of moisture during the baking process, as a result of which the duck will be steamed from the inside, so it will not be dry. In addition, oranges give the bird interesting flavor notes.
The longer the duck marinates in the refrigerator, the better. You can even leave it overnight or for a day. And during the marinating process, it is recommended to turn the carcass several times so that the meat is evenly saturated with the marinade.
Pairs perfectly with roast duck boiled rice, as well as fresh vegetables.

Duck with sauerkraut, baked in a sleeve

Time: 2 hours 15 minutes (without marinating).

Ingredients:

duck - 2 kg;
sauerkraut - 0.5 kg;
onion - 2 heads;
crackers from white bread(loaf) - 300 grams;
salt pepper;

Cooking process:

Gut the bird, cut off the rump, remove fat and excess skin. If there are remnants of feathers or “stumps”, be sure to remove them so that they do not start to burn during baking. The most convenient way to do this is with tweezers. Season the bird with salt and pepper. Make several punctures on the breast so that the salt enters there too. Leave the carcass for 1 hour.
Chop duck by-products (heart, liver, gizzards) with a knife. Melt the trimmed fat in a frying pan. Fry offal on it.
Peel the onion, cut into cubes and add to the offal. Simmer for 5 minutes over medium heat. Then add sauerkraut. Simmer for another 15 minutes. Salt and pepper the prepared filling.
Cool the filling. Mix it with grated breadcrumbs.
Stuff the bird with the filling. Use toothpicks to make a smaller hole so that the filling does not escape during baking.
Place the duck in the sleeve. Secure it on both sides with clamps. Place the pan in the oven for 2 hours. At the end of cooking, the sleeve can be cut to achieve a golden brown crust.

Adviсe:

Do not stuff the carcass to capacity. Fill the game 2/3 of the way, because during the cooking process it will be saturated with juices, fat, and will begin to increase in volume.
Do not rush to remove the duck from the oven immediately after cooking. You need to give it time to stand in a warm oven so that the juices are evenly distributed throughout the bird.
It is important not only to cook the duck deliciously, but also to cut it correctly. To do this, you need to make a longitudinal incision in the center from the belly to the neck. Then cut the meat from the frame of the bird. Then cut each half of the carcass, cut off the legs and wings.

Rating: (3 Votes)

In terms of taste, duck meat is more interesting than chicken meat, although it is prepared much less frequently. It is usually baked or stewed. Duck baked in the oven is one of the most good options her preparations. Moreover, it is better to bake a whole carcass, as it looks much more attractive. It is generally accepted that serving a bird whole is holiday option. Stuffed duck is especially tasty and today we will cook just that.

Products:

Apples
Oranges
Garlic
Vegetable oil
Spices
Black pepper.

How to properly bake a duck in the oven:

1. Duck meat is close in texture to game, so it requires preliminary marinating. First you need to prepare the marinade mixture. You need to peel the garlic and squeeze it into a cup. Add spices, salt, pepper and pour olive oil and stir the mixture. Then squeeze the juice of one orange into the resulting mixture. It is important to ensure that the orange seeds do not get into the mixture.

2. While the marinade is infusing, you need to prepare the duck for marinating. The duck needs to be thawed, but if the duck is fresh, then just rinse thoroughly and remove the entrails. Then it is important to dry the duck with napkins, otherwise the marinade will not be absorbed into the carcass.

3. Then you need to rub the duck carcass with the marinade, wrap it tightly in a plastic bag and set aside for at least an hour in a cool place. At this time, you can prepare the filling for stuffing.

4. We prepare the filling for the duck from offal, garlic and apples. Giblets are cut into small pieces, garlic is cut into slices. Then cut the peeled apples into 2 cm cubes and add to the filling. All you have to do is add spices to your taste, mix the mixture thoroughly - and the duck filling is ready.

5. Then you need to stuff the duck with the filling. After the stuffing is completed, the duck can either be sewn up with threads or secured with toothpicks. The duck prepared in this way should be placed in a bag and set aside to marinate again for 3 hours.

6. After this, you need to spread the foil in several layers and place the duck on a baking sheet (you can make a backing from orange circles). Then you need to wrap the duck in foil very carefully so that the foil does not tear. After this the duck is placed in a very hot oven and bakes to the maximum for 30 minutes. Then the temperature needs to be reduced by half and bake for about 2.5 hours at moderate temperature.

7. After 2.5 hours, you need to unfold the foil and bake open to form a crust. At this time, you need to baste the duck with the released fat every 10 minutes to prevent the duck from burning.

Many unique meat dishes It is possible to cook both from popular products in everyday life and from animals that rarely appear on the market. traditional table. All kinds of step-by-step recipes and tips posted by amateurs unusual cuisine in the photo on the Internet, they tell in detail how to cook beaver with potatoes or buckwheat, cook delicious cutlets from bear meat or cook frog legs soup.

Less exotic food

Those who love a variety of taste sensations are also interested in tinkering with cooking original dish and from more familiar meats. For example, there are many step-by-step recipes, photos and tips for cooking an ordinary duck whole in a sleeve or on a baking sheet with potatoes or buckwheat.

A complete simple duck dish is probably familiar, at least from the photo; every housewife and every family has its own special recipe, tested many times. After all, in order to know how to cook duck, it is absolutely not necessary to know how to cook beaver. Although for both types of meat, the cooking technology with potatoes or buckwheat has practically no differences.

Whole poultry can be cooked not only in the oven at home. An excellent roast comes from both tasty and juicy dish over a regular fire on a spit. In country or camping conditions, it is especially interesting to cook duck by hot smoking in a pipe. This method allows you to get unusually juicy and aromatic dish fast enough.

As a rule, a pipe is installed above an ordinary potbelly stove or other type of stove, through which it rises hot smoke from the firebox. Poultry meat, pre-treated with marinade and wrapped in a foil sleeve, is carefully wrapped in wire and lowered into the pipe on it.

The number of pieces wrapped in foil may vary and their size depends on the diameter of the pipe. It takes about an hour and a half to cook the bird in the chimney. In foil smoked until black, very scary in the photo, there will be amazingly tender and aromatic meat that has retained all its useful qualities and complemented by an appetizing smoky aroma.

Step by step recipe for this exotic way It makes no sense to describe the preparation of poultry meat, since each owner’s stove is different and the roast in each chimney turns out different. Not only the diameter or height of the pipe matters, but also the composition of the fuel. It is best to cook duck in a hot chimney using birch wood. They do not give the roast an excessive tarry aroma, but only slightly complement the taste.

Marinades for preparing poultry meat

For preliminary preparation To fry individual pieces of poultry, you can use a simple step-by-step recipe for preparing a mayonnaise-based marinade. To 200 grams of mayonnaise add a few crushed cloves of garlic, a pinch hot spices And Bay leaf. To give the marinade a sour taste, add lemon cut into rings.

Duck meat marinated with lemon juice And sunflower oil. To prepare the marinade according to this recipe, you need to add a tablespoon of oil and juice squeezed from half a lemon to a glass of water. By adding a small amount of different spices to this mixture to taste, you get delicious marinade. If you want a special, unique taste, then use white instead of water. table wine and instead of lemon - orange juice.

Poultry meat in any marinade should be kept in a cold place for at least four hours. During this time, the meat will be completely saturated with a mixture of aromas of herbs and spices and will become softer and tasty.

Cooking duck in the oven

To cook a whole duck or chopped into pieces in the oven with potatoes, buckwheat or apples, there is a special cast iron or enameled kitchenware called "duckling". The very name of this household item already indicates the method of making roast poultry in the oven. There are many photos of this kitchen helper.

The elongated shape and securely attached lid allow you to place a bird carcass of any size in this dish. It is customary to roast large geese or turkeys in the oven, placed on a baking sheet.

Most often, a whole bird in a duckling is stuffed. For stuffing, a whole gutted carcass is taken and through a cut at the bottom it is tightly stuffed with apples, buckwheat or other minced meat.

For making poultry with apples, sour varieties of fruits are best suited. Baked carcasses stuffed with Antonov apples. Poultry, potatoes or buckwheat acquire a sour taste and become unusually tender.

There is little space left around the bird located in the nesting box. Experienced housewives put coarsely chopped potatoes or buckwheat there. The side dish is fried in the oven in duck fat and also infused with the aroma of sour apples.

To prevent the contents from falling out whole carcass, it is sewn up with a thick thread using an ordinary household needle. The minced meat, securely secured inside, is soaked in rendered duck fat. Before serving, the thread is easily removed, potatoes, buckwheat or apples are laid out on a separate dish and the roast is cut into portions.

Duck - traditional cooking methods

Poultry baked in the oven can be served uncut into portions. The carcass looks very appetizing and beautiful with golden brown crust on the oval large dish. This elegant look is usually given holiday dish. For stuffing a carcass, the following products can be used:

porridge;
braised cabbage;
a set of various dried fruits;
tart quince fruits;
apples or oranges.

Baked duck meat can retain a peculiar flavor, so it is best to keep a completely cleaned and gutted bird in the marinade for several hours. A sauce of any composition you like will add aroma to the future roast and a unique taste.

A successful recipe for roasted duck

Gives a very original sour taste duck meat some oranges baked with it. To enhance the flavor and make the meat more tender, professional chefs recommend not only placing several peeled oranges in the middle of the carcass before baking, but also keeping it in a marinade made from oranges for several hours.

For a carcass weighing about two and a half kilograms, you will need three to four large peeled oranges. Orange slices and several celery stalks are placed inside the carcass, which can be successfully replaced with a regular carrot or apple. The bird is sewn up and placed in a duckling box or on a baking sheet. Baking lasts two to two and a half hours.

Do not forget to water the carcass approximately every twenty minutes with orange juice or liquid flowing from the carcass. The roast is prepared very quickly in a special baking sleeve. This way it is possible to cook poultry of any weight and size. Even in the photo it looks incredibly appetizing.

Method of cooking duck in the sleeve

There are many positive aspects to getting roast in the oven using a sleeve. The oven does not get dirty and poultry is stewed in own juice. To prepare such a dish, you take poultry pre-marinated in any way and two or three sour fruits. They are sewn inside and the bird is placed in the sleeve. In any photo illustrating this process, you can clearly see how this is done.

It is recommended to bake the bird according to the recipe in the sleeve for no more than one and a half hours. After this period of time, the sleeve should be cut and the carcass, baked until half-cooked, should be left to finish baking. With this method of stewing poultry in a sleeve, a shiny, crispy crust forms on the surface of the carcass. You can periodically baste the roast with a mixture of honey and orange juice. The crust will be very flavorful.

Any method of making roast poultry, from a photo or on the advice of chefs, allows the housewife to show her individuality when creating step by step recipe and get a unique aroma signature dish. For any holiday, a baked bird will always be a table decoration and will delight guests and household members with its exquisite taste.

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Comments

Igor
I baked a duck in my sleeve for my wife’s birthday using the tips in the article. The duck turned out juicy and aromatic, all the guests appreciated it.
Nikolay
Igor, I can also recommend cooking duck in cognac, very tasty! And it’s easy to prepare: for the marinade you need cognac, a couple of onions, a couple of cloves of garlic - pour this mixture over the carcass and put it in the oven. I'm sure your wife will be delighted!
Victor
Great recipe for New Year's table, especially since a duck in the oven is easy wonderful decoration New Year's table.
Rustam
What could be better than a cooked duck that you shot yourself... There are many great recipes and the recipe in this article is also very tasty. Need to try.
Basil
Good recipes, I'll take it into account. My wife marinates the duck with oranges, then bakes it in foil for an hour. Next, remove it from the foil and return it to the oven for an hour. It turns out great, juicy and tender.
Oleg
My favorite recipe is duck in the sleeve. Thanks to the package, the duck turns out juicy and aromatic. For spices, I add paprika and garlic to the duck. It turns out great!
Nikita
I've never liked duck meat because of its fatty texture, but maybe one of these recipes might change my mind. I'll definitely try it

latest comments

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If you are cooking duck in the oven at home, it is best to cook duck in the oven with potatoes, or just baked duck in the oven. Roasting a duck in the oven is a relatively simple process, you can definitely do it, and you will get a juicy duck baked in the oven. To bake a duck well in the oven, we have recipes for every taste, for different budgets. Homemade duck in the oven, a traditional recipe, tested by time and more than one generation of cooks. Most common following recipes homemade duck: recipe for duck with buckwheat in the oven, recipe for stuffed duck in the oven. The duck is usually stuffed with apples, then it turns out next dishes: duck with apples in the oven in the sleeve, duck baked in the oven with apples. If you want the simplest recipe for duck in the oven, pay attention to cooking duck in the oven in the sleeve.

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It remains to figure out a few details: how long to bake the duck in the oven, how to marinate the duck for roasting in the oven. Roasting time for duck depends on the size of the bird. Usually calculate 1 hour per 1 kilogram of weight. But this also needs to be approached creatively. When cooking duck in the oven, time flies quickly, you need to constantly monitor the process. You might be interested in a few more tips for cooking duck:

It is advisable to grease the duck with vegetable oil (so that the skin is not boiled);

When roasting, baste the duck with the fat it has released every 30 minutes;

Before cooking, you can treat the duck so that the skin becomes crispy during baking. To do this, the bird needs to be doused big amount boiling water until the skin turns white and tightens. Then dry it, rub it with dry white wine and salt on the outside and inside and put it in the refrigerator overnight - on a wire rack, without covering it, to dry. Before baking, pierce the skin of the duck with a fork and rub with something fragrant. For example, ginger powder.

Note to men: duck meat, thanks to its balanced composition of amino acids, enhances potency.