Christmas duck cooking recipe with potatoes. Best Christmas Duck Recipes

That the duck cannot be spoiled. Ha-ha, Xenia, ha-ha-ha. Our first meeting with her proceeded in smoke: all the two hours that she was ordered to keep in the oven, she smoked me like peat bogs near Moscow, all 120 minutes in full. In the middle of the cycle, neighbors came to me with hooks to save women and children from the fire. Since then, we have experienced several unsuccessful meetings with her, and yet I found a way to approach her. She opened up towards me.

The magic ingredient is the baking sleeve. How good is the sleeve? It retains juices, but, unlike foil and goose casseroles, does not interfere with caramelization. I picked up the temperature regime, and now I'm happy.

I have already confessed my love for the duck. My love for her is full of awe. I already courted her in different ways: in Beijing, and in French ale orange, and with soy, I rolled up to her, and just without everything, openly and honestly. The best, uncontested, ideal approach is apples. Apples and a sleeve. Sleeve and apples. And, of course, a good supplier.

Cooking time: 2 hours

Complexity: simple, but requires attention; this capricious young lady cannot be left alone for a long time

Ingredients:

mustard - 1 tbsp.

salt - 4 tsp

Exit- 1 duck :), 5 servings, I think

I don't know exactly how many servings, because 10 minutes later, while I was talking on the phone, two and a half household members did it.

Grandma is calling me. I'm going to talk on the phone. Well, then you know.
(When the duck is eaten, don't throw away the body. The sautéed body makes a wonderful brown broth or gravy sauce. But more on that in the next episode.)

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On special occasions and on certain holidays, special dishes symbols appeared on the Russian table. Poultry can be safely attributed to such symbolic dishes. Our grandparents believed that a bird on the table is a holiday in the house.

Usually, a goose or a duck was kept on the farm especially for such an occasion. By Christmas they were getting fat and gaining weight. Roasting a whole bird and serving with pickles was a sign of wealth and prosperity. So that your house is filled with prosperity, and the table with rich treats, I offer cook several duck or goose dishes. Read on.

Goose or duck for Christmas

Surely no one will remember where this wonderful culinary tradition came from, serving roasted duck or goose on the Christmas table. Yes, and these dishes are from the category of solemn and complex. Not every hostess can handle it.

You need to choose a duck and a goose based on the number of guests, the dishes in which they will be cooked and the size of the oven. It is advisable to marinate or soak the bird before baking. Sometimes these methods are called "softening". The bottom line is that poultry meat is quite tough and fatty, and suitable softeners will make it more tender and juicy.

Used as a softener:

lemons and lemon juice
dry white or red wine
Apple vinegar
cranberry, lingonberry or rhubarb juice

And now the recipes themselves.

Christmas goose with apples

Ingredients:

young goose
1 kg sour apples
pepper
1 st. l. Sahara
0.5 st. water

Cooking method:

Singe the goose carcass, clean it, rinse it with warm water and pour it with any softener for 12 hours. Then rub with salt and ground pepper on all sides.
Wash the apples, cut in half, remove the core and cut into slices. Sprinkle with sugar. Stuff the goose with apples, sew it up and put it back down in a sack or duck dish.
Pour in water and bake at 200 degrees for 2 hours.
Then take it out, pour over the leaked juice, put the remaining apples on the sides and bake for another 30-40 minutes.
Serve on a large platter, garnished with baked apples.

Roast goose with potatoes

Prepare the goose carcass, chop into portions and pour with a mixture of lemon juice, white wine and sour cream. Leave for a day.
Peel potatoes, cut into large pieces.
Separately, cut into half rings and fry the onion in vegetable oil.
Put the potatoes and fried onions in the goose marinade. Salt and pepper Leave in the marinade for 2 hours in a cool place.
Pour a little oil into a duck dish or a deep baking sheet and put the goose with potatoes.
Cover the goose with a lid or foil and place in a hot oven for 2 hours.
Then remove the foil or cover and fry a little without them.
Serve in a beautiful deep dish, pouring over the released fat and juice. Decorate with fresh herbs.

Festive duck with prunes

Ingredients:

200 gr. pitted prunes
3-4 teeth garlic
pepper
sour cream or mayonnaise

Cooking method:

Wash the duck, chop it into pieces and place in a roaster. Add scalded and chopped prunes, whole garlic cloves, salt and pepper.
Mix sour cream or mayonnaise with water so that you get a liquid like milk.
Pour sauce over duck and refrigerate for 6-8 hours.
Periodically turn the duck over, and cover the top of the dish with foil.
Then preheat the oven to 200 degrees, put the duck in the oven and bake until done. Approximately 1.5-2 hours.
20 minutes before cooking, remove the foil, pour over the meat with sauce and brown.

Duck stuffed according to an old recipe

Ingredients:

2 tbsp. buckwheat porridge
20-300 gr. fresh mushrooms
200 gr. chicken giblets: liver, heart, stomachs
butter
onion
pepper

Cooking method:

Rub the duck with salt and pepper, wrap in cling film and refrigerate for 5-10 hours.
Pass chicken giblets through a meat grinder along with onions and fresh mushrooms.
Melt the butter in a frying pan, put the minced meat and fry for 5 minutes.
Add buckwheat porridge, salt and pepper. Knead the mince.
Take the duck out of the refrigerator. remove from the film and stuff the belly and skin around the neck with minced meat.
Sew up all holes.
Lubricate the duck with melted butter, put in a roaster and put in a hot oven.
Bake without a lid at a temperature of 200 degrees for about two hours, periodically pouring over the released juice.

Continue the culinary traditions of our ancestors, cook traditional Russian holiday dishes and read new recipes and articles on What to Cook.ru.

Always your Alena Tereshina.

Cooking class: step by step photo recipe how to cook duck in the oven for Christmas with orange, dried fruits and apples.

Like it or not, baked duck is always associated with New Year's festivities. Remember how it was! During a fun fuss with tinsel, Christmas tree decorations and garlands, the duck was reverently filled with sour apples, settled down on a baking sheet that was peeled clean and, under the strict guidance of mothers and grandmothers, went to a long languishing in the oven ... Several hours of pouring fats and juices and here it is - a solemn moment under the divine aroma, which has long spread throughout the house.

Christmas duck in the oven- this is the best thing that can be cooked for the New Year! Therefore, we recall the duck recipe in the oven, which will take you back to childhood, and maybe it will be new to you. In any case, be sure to cook it, because what is the New Year without the traditional game with apples?

Ingredients:

duck carcass - 1.5 kg;
orange - 1 pc.;
prunes, dried apricots - 100 g;
apple - 1 pc.;
garlic - 2 cloves;
black pepper, paprika - 1 tsp each;
salt - 2 tsp;
vegetable oil - 30 ml;
potatoes - 1 kg;
seasoning for potato dishes - 1 tsp

Cooking time: duck preparation - 30 minutes, roasting from 1.5 to 2.5 hours
Servings: 6-8

How to cook Christmas duck with orange, dried fruits and apples

1. Defrost the carcass in advance so that the duck is not too cold or half frozen. Cut off all unnecessary parts (offal, neck, extreme phalanx of the wing). The duck should absorb all the spices and spices that will be rubbed well, and therefore it should be at least at room temperature. We prepare the mixture for rubbing the duck skin and abdomen: mix salt, pepper and paprika, pour in a little oil, mix.

2. Squeeze two cloves of garlic (optional), mix well and thoroughly again.

3. We rub the prepared carcass from all sides, including the abdomen, limbs. Ideally, in this state, the duck is about a day in the cold, but if you do not have time to wait that long, then soak the duck in spices for at least 2-3 hours.

4. As soon as the duck has marinated, you can begin to prepare our fruit "mince". For him, take one large orange, remove the zest from it - it will give a citrus refreshing aroma. We do not touch the white part of the orange peel - it is usually bitter, so you just need to remove it and throw it away.

5. Coarsely cut orange pulp.

6. Add chopped dried fruits to the orange - prunes and dark sweet raisins.

7. Be sure to use a sour apple, cut it into slices, removing the seeds in the middle.

8. Mix all the chopped pieces, pour the peeled zest into them. The mixture is ready!

9. We lay fruit "mince" in the abdomen.

10. We fasten the edges of the skin near the abdomen with toothpicks, wrap the legs of the duck with foil.

11. Duck can be baked with potatoes. To do this, it must be cleaned and cut into large bars, mixed in a basin with salt and seasoning for potato dishes.

12. Pour the potatoes into the bottom of the roasting sleeve.

13. We place the duck on the potatoes. Thus, the duck will be slightly above the level of the baking sheet, and potatoes will be baked in the fat flowing from it.

14. We tie both sides of the sleeve with clips and place the duck in an oven heated to 200-220 degrees. Baking time at 200-220 degrees - 15-25 minutes, then lower the temperature to 180 and drown the subcutaneous fat until browned - it takes from 1 to 2 hours, depending on the weight of the carcass. The total baking time is calculated as follows: for each kilogram of duck 1 hour in the oven and plus another 30 minutes for the whole carcass.

15. Before the end of baking, open the duck, pour fat on top of the sternum, brown to the desired shade and glossy barrels. We take the duck out of the oven, let it “rest”.

16. We transfer from the sleeve to the dish along with baked and soaked in the aromas of dried fruits and citrus zest potatoes. The Christmas duck is ready! You can serve guests waiting for hot dishes and start celebrating the New Year with all the culinary traditions due! Bon appetit and Happy New Year!

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Many people in our family love duck, and I cook it for various holidays and not only. As a filling I use buckwheat, bulgur, rice, mushrooms, potatoes or sauerkraut. But on the Christmas table I always stuff with apples and oranges. Christmas duck meat always turns out unusually juicy, fragrant and very, very tender. Cooking such a duck is not difficult, and on the table it will be a real queen of dishes - both beautiful and tasty.

Prepare the necessary ingredients for cooking duck for Christmas.

Wash the duck thoroughly, remove the pads, if there is internal fat - you do not need to remove it, it will melt during baking, and it can be used in another dish, for example, for baking potatoes.

Dry the duck with napkins and carefully, with massage movements, pressing a little, rub with salt and spices. For spices, I use a mixture of ground coriander, ginger, saffron, black and allspice, basil and oregano. Salt and season with spices is necessary both outside and inside.

Wash apples and oranges, cut into small slices.

Stuff the belly of the duck tightly.

Then sew with thread.

Put the duck in a roasting sleeve and put the remaining apples and oranges to it. Tie the edges of the sleeves, lay out in a mold and send to the oven.

Bake the Christmas duck in the oven for 1.5 hours at 180 degrees.

5 minutes before readiness, take out the duck, carefully cut the sleeve and grease the surface of the bird with honey and rendered fat.

To check the duck for readiness, it is necessary to make a puncture in the thigh area - transparent juice will flow from it, and the knife will easily and gently enter the meat.

A juicy, tender, fragrant duck is ready to go to the festive table and delight everyone present with its appearance and taste.

Bon appetit. Cook with love.