Duck simple recipe. How to properly cook a whole duck in the oven

Roast duck with apples or oranges, served with delicious side dish – ideal option For festive dinner in the family circle. There are many subtleties regarding how to bake duck in the oven and what is best to serve it with.

How to cook duck in the oven

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

How much to cook

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

Duck in the oven - recipe with photo

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

With apples

This recipe is recognized as a classic - apples perfectly highlight the taste duck meat.You need to take fruits durum varieties, late, green, sour in taste. It is better to use the bird chilled rather than frozen.

Ingredients:

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

Cooking method:

Entirely

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

Ingredients:

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

Cooking method:

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

Up your sleeve

The baking sleeve is a very convenient device. Poultry extinguishing will take place in own juice, and the baking sheet will remain clean. And to get a golden brown crust, shortly before the end of cooking, you need to carefully cut the sleeve.

Ingredients:

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

Cooking method:

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

With potatoes

Stuff the bird for holiday dish You can do anything, as experienced chefs assure. One of the frequently used ingredients is potatoes, which combine perfectly with the taste of meat. This dish can be served with sauerkraut, pickles, any vegetable salad.

Ingredients:

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

Cooking method:

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

With buckwheat

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

Ingredients:

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

Cooking method:

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

Duck fillet in the oven

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

Ingredients:

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

Cooking method:

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

With oranges

Popular recipe poultry dishes that came from French cuisine– duck baked with oranges. The meat will be very tender and soft, and the top will be crispy, golden brown crust. You can add apples or any side dish if you wish.

Ingredients:

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

Cooking method:

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

Check out recipes like.

Beijing style

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

Ingredients:

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

Cooking method:

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

Stuffed with rice

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

Ingredients:

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

Cooking method:

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

With prunes

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

Ingredients:

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

Cooking method:

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

Marinade for duck before baking - cooking secrets

Some useful tips from professional chefs on how to marinate duck for roasting in the oven:

Use fruit marinade so that the meat is soft. For example, juice from orange or apples.
Adding honey to the marinade is a great way to sweeten the taste of meat.
Among vegetable oils, it is better to choose olive oil - it has no characteristic odor.

Duck meat is fatty, dense and very nutritious.

Many families have a tradition of cooking duck for the holiday table, because for everyday table This bird is quite high in calories.

It is best to bake the duck in the oven or stew it, then you will get it very aromatic and tasty.

Most housewives prefer to bake stuffed duck; the filling options for duck can be very different, the most popular being apples.

Today we will tell you how to cook duck quickly and easily, offer recipes for beginners and the secrets of choosing and baking duck in the oven.

How to cook duck quickly

How to choose duck for a delicious dish

Let's start with how to choose the right duck for cooking meat.

You need to choose a meat type duck (broiler breed) with tender, tasty and soft meat at the age of 2 months.

It is by this time that its weight reaches 2-2.5 kg, and the meat does not have the characteristic duck smell, which is not pleasant to everyone.

Moreover, than younger duck, the faster it will cook from the inside.

The duck should be well-fed and have smooth, shiny, non-sticky and non-chapped skin with narrow pores. Wide pores indicate an old bird.

The cut meat is deep red, pure color, without dripping liquid, with pleasant smell. The fat is light in color and not too much.

How to bake duck meat quickly

In front of you quick way roasting duck.

1. Any duck is very fatty, so you need to pierce all the fatty places (breast, legs, etc.) with a toothpick to get rid of as much as possible more fat

2. Then place the duck in a special form with a baking rack. This is necessary so that air can circulate around the roasting bird carcass.

If you do not have such a form, then the grate can be replaced with crumpled sheets of foil placed on the bottom of the duckling pan.

3. Rub the ducks inside and out with salt and black pepper, and there should be quite a lot of salt, then the duck will be crispy.

How long does it take to bake a duck in the oven? It depends on the weight. Each kilogram takes approximately 50 minutes - 1 hour.

4. Cooking duck meat in the oven according to this recipe should be at a temperature of 220-230 degrees Celsius. During baking, remove the duck from the oven 3-4 times and baste with any juices that have been released.

Readiness can be determined by piercing the meat. If there is juice with blood in the puncture, then hold it until it becomes light and transparent.

5. Let the duck sit for 20 minutes before carving.

When the duck is ready, you don’t need to pour out the fat, but pour it into a container and store it in the refrigerator, like melted butter, within 2-3 months. It's great for baking potatoes.

Quick duck recipe

Recipe for quick cooking duck in the oven

1. Rinse the duck well and dry it. Season inside and outside with salt and pepper.

2. Place the filling inside the carcass and seal the hole with toothpicks, but it’s better to sew it up with thread.

3. Grease the duck vegetable oil so that the skin does not become cooked, and place on a baking sheet lined with foil on the back. You can also cook the duck in a deep baking dish or in a duck roaster. Place whole or halved apples next to the duck.

4. Cover the baking sheet with foil so that there are no holes and place in the oven at 180 degrees for 2-3 hours. Baste the duck with any fat that has been released every half hour.

5. 15-20 minutes before cooking, remove the foil, drain off excess fat and brown in the oven without covering with foil or a lid.

Secrets of cooking delicious duck in the oven

Cooking duck meat is much more difficult than chicken, so take note of these tips on how to properly cook duck to get a tender and tasty dish.

1. You need to choose a duck weighing no more than 2.5 kg, then the bird is definitely young.

2. Frozen duck must be completely defrosted on the bottom shelf of the refrigerator.

3. Be sure to cut out the duck's butt, otherwise an unpleasant smell will appear.

4. To reduce calories, pierce fatty areas with a toothpick.

5. For juiciness, flavor and variety, stuff the duck with apples, oranges, prunes, mushrooms and rice.

6. Cooking time for duck is calculated approximately like this: 45-60 minutes per kg of weight and another 20-25 minutes for browning the skin.

7. Cooking temperature is on average 180 degrees, unless the recipe suggests otherwise. If it is lower, the meat will take longer to cook.

8. The fastest way to bake a whole duck is in foil or in a roasting bag, cutting it open 20 minutes before cooking to brown the top.

9. When cooking an open duck, do not forget to baste with rendered fat every 30 minutes.

10. To avoid drying out the duck breast, quickly fry it in a frying pan on medium or high fire.

11. If you are going to cook duck for the first time, then cook it for about 20 minutes, cool until room temperature and then cook according to the chosen recipe. This ensures that the meat inside does not remain raw.

12. If you bought an already singed duck, then you do not need to singe it a second time. If not, be sure to singe the bird carcass and pull out the thick stumps with tweezers.

Have a delicious duck and bon appetit!

Once you have purchased fresh game, it should be prepared for cooking. Remove internal fat and cut off any excess. If there are hairs on the duck, singe them over the fire. Then rinse the carcass thoroughly under running water. That's all, the duck is ready to cook. The baked duckling will be very tasty.

We will show you how to cook duck, and to make it soft and juicy in the oven, use our tips. Below we will provide some of the most popular ways to cook duck. Now, learn some useful tips for a good start.

Experienced masters share their secrets with novice cooks. Read their tips before you start cooking.

1. Try to choose a young specimen for cooking and bake it whole in the oven, then the meat will turn out soft and not too fatty. It is advisable to buy a duck that weighs about 2.5 kilograms.
2. In order to add juiciness to the dish, you should stuff it with fruits, rice or mushrooms.
3. Delicious aroma will help remove the natural duck odor. You need to marinate the meat for about 3 hours. When cutting, the rump is removed.
4. If you have frozen meat, then you should defrost it slowly naturally. You cannot use the microwave.
5. Don't know how to cook wild duck? A special baking sleeve or foil will help you. As the fat renders, they should pour it over the top of the meat so that the top does not remain dry. If you want to get golden brown meat, cut off the top layer of foil half an hour before cooking.
6. When placing the duck on the grill, do not forget to put something underneath, otherwise all the fat will drain off.
7. It is allowed to pre-boil the duck. This way you will be on the safe side and the meat will not be raw inside.

Delicious marinades

The duck can be oiled traditionally. That is, coat the carcass with mayonnaise mixed with store-bought seasoning. But there are several recipes for popular marinades that you can easily prepare yourself. Now we will tell you how to bake a duck and give it an unusual taste.

The marinade can be prepared from:

Sour cream, yolk, pepper, garlic and salt;
curry seasonings, olive oil, ginger, garlic, lemon juice and salt;
mayonnaise, garlic, mustard, pepper, vodka and salt;
white wine, liquid honey, lemon juice, soy sauce, garlic and salt;
citrus juice, liquid honey, white wine, soy sauce, chili pepper, garlic and salt.

As you can see, the main components in everything remain garlic and salt, all other ingredients change. You can experiment and discover your own recipe marinade

Various options for preparing delicious duck

Well, let's move from words to actions?! Now you know how to marinate a duck for roasting in the oven. All that remains is to find out how to cook a wild duck or a farm carcass in the oven. This is what we will deal with now.

Traditional recipe

Now we will tell you how to bake a duck in the oven according to classic recipe. Prepare this dish for dinner, and no one in your family will remain indifferent.

Required Products:

Duck (2.5 kilograms);
ginger (30 grams);
lemon (1 piece);
May honey (large spoon);
rock salt (small spoon);
Semerenko variety apples (2 pieces);
vegetable oil (2 large spoons);
soy sauce (3 large spoons);
pepper to taste.

Cooking:

The first step is to prepare the carcass. Now you know how it's done. After processing, be sure to dry the duck with kitchen paper towels. Rub the carcass with salt and pepper. Place the duck in a cup and place in the refrigerator for 2 hours.

Peel the ginger and grate it on a fine grater. In a separate bowl, mix it with soy sauce, oil and May honey. Mix everything well. Add some lemon juice there. That's it, the marinade is ready. It is this that allows you to obtain soft and juicy meat. Ready mass Lubricate the entire carcass outside and inside.

Now start preparing the apples. Choose fruits with a little sourness. They must be firm, otherwise they will simply fall apart in the oven. Cut the apples into quarters and stuff the duck with them.

The hole must be covered with hanging skin and secured with a toothpick. Then cook as you like. You can simply place the duck on a baking sheet, or put it in a sleeve or foil. If there are any apples left, place them around the bird.

Send the duck to bake. 15 minutes before cooking, remove the foil or open the sleeve slightly to allow the duck to brown a little. The finished duck can be brought to the table. If desired, cut it into portions. You can serve the carcass with a side dish. Potatoes go well with duck.

Cooking duck in the sleeve

If you want to get not only soft, but also juicy meat, it is better to cook it in a sleeve. Let's start cooking.

Required Products:

Duck (2.5 kilograms);
green apples (5-6 pieces, medium);
favorite dried fruits (310 grams);
lemon (1 piece);
May honey (2 large spoons);
soy sauce (large spoon);
favorite marinade (155 grams);
butter(large spoon).

Cooking:

Prepare and marinate the duck according to your favorite recipe. Be sure to make cuts. Rub the carcass with marinade not only from the outside, but also from the inside. Let's start preparing the filling. Wash the apples thoroughly and remove the core. Cut the fruit into quarters. Soak dried fruits in water for half an hour.

Grate half a lemon along with the zest using a grater with small holes. Transfer the finished shavings to the apples. Add dried fruits there. Add liquid honey and mix everything well.

Stuff the prepared mixture onto the duck, cover the hole with a hanging skin and secure with a toothpick. If desired, the joint can be sewn up.

Now you should cook special sauce to add juiciness to the dish. Take half grated lemon, a spoonful of liquid honey, melted butter and soy sauce. Rub the prepared mixture over the entire surface of the duck and place it in the sleeve. Tie it up and place it on a baking sheet.

Roast the duck for about an hour. Then turn the carcass over and pierce the entire back with a fork. Ultimately, after 1.5 hours, your duck will be ready. If red juice comes out, the meat is not cooked yet. Wait for clear liquid. Serve to the table, decorating the dish. You can prepare it using the same recipe.

Roast duck with mushrooms

You can cook a very tasty baked duck with mushrooms. If few people eat apples after baking, then the mushrooms will simply fly apart. Let's try it.

Required Products:

Duck (2 kilograms);
champignon mushrooms (310 grams);
potatoes (500 grams);
onion (155 grams);
salt and black pepper to taste.

Cooking:

First, peel and rinse the onion. Grind it into small cubes. Rinse the mushrooms under running water. Cut them into thin slices.

Peel the potatoes and cut into cubes. Then the chopped onion needs to be fried in oil in a frying pan. Add mushrooms there too. Add salt to taste and continue frying for another 5 minutes.

Then combine the mushrooms and onions with the potatoes. Taste, if there is not enough salt, add and pepper. Continue frying until done.

Prepare the carcass and wash it. Dry with a paper towel and stuff with the prepared mixture. Sew up the hole and place the duck in a special roasting sleeve. Place it on a baking sheet and bake. After 2 hours the duck should be cooked.

Cooking Peking duck

It is impossible to cook a real Peking duck, since the Chinese prepare the carcass in a special way. But according to this recipe you will prepare a semblance of the real one Peking duck.

Required Products:

Duck (2.5 kilograms);
rock salt (large spoon);
white wine (110 ml);
May honey (145 grams + large spoon for sauce);
ginger (30 grams);
sesame oil (large spoon);
soy sauce (large spoon + 1 tbsp for sauce);
ground pepper(large spoon).

Cooking:

Tackle the duck first. If there are any hairs left, remove them over the heat. Wash the carcass thoroughly and dry with a paper towel.

Then cook delicious marinade. For this we need wine with salt. Rub the bird with these ingredients and place it on a jar and place it on a tray. Place the duck in the refrigerator overnight.

Next, remove the duck and brush it with May honey. If it is candied, then melt the honey in a water bath. Then send the bird to a cold place for half a day. In the evening, wrap the duck in foil and bake for 2 hours. Peel the ginger root and grate it with fine holes. Mix all the ingredients needed for the sauce.

Remove the duck and remove the foil. Coat it with the prepared sauce. Cook the carcass for another 15-20 minutes. Mix honey and soy sauce. Pour the mixture over the duck and cook until golden brown. When serving, divide the carcass into portions. Sprinkle sesame seeds on top of the meat. You can decorate with greens and can serve on or any other holiday.

It is usually customary to bake a duck for the holiday. But why not make such a dish on a regular day?! Surprise your family. Now you know how to make duck juicy and tasty. It is important to choose the right carcass and marinade recipe. Exists huge amount ways to cook duck in the oven. Choose any recipe you like and cook the bird in an unusual way.

Of course, a farm duck is significantly different from a hunting duck. The wild carcass turns out dry. But this can happen if cooked incorrectly. If you bake it in a sleeve with a special marinade, the duck will remain juicy and soft. If you took a bird that is too large and are afraid that it will be raw inside, then boil it first. Before you start cooking, be sure to read the rules experienced chefs, which we provided at the beginning of the article.

The recipes are so simple that even inexperienced housewives can handle cooking duck. The main thing is not to be afraid to experiment. After all, the same thing gets boring over time, so sooner or later you need to learn to cook other dishes. Enrich your knowledge with roast duck cooking skills. You will succeed, good luck!

Delicious and simple recipes duck preparations (fried, stewed or baked) are available in all culinary traditions peace. Each country has its own characteristics and rules for preparing a whole duck, but the Chinese are especially successful in this: the famous Peking duck, rubbed with honey and served with juicy onions, green sauce and tangerine cakes, considered the best way cooking duck for Christmas and New Year.

Choosing a good duck

It is not so easy to find a suitable duck for the holiday table, since a high-quality bird that is well-fed, dry, soft, smooth, non-slippery and odorless is not often found. At the same time, it should have a firm breast, shiny skin, tender webbed feet and rich red meat when cut. Consider yourself lucky if you manage to find a two-month-old duck weighing 2–2.5 kg.

Interestingly, store-bought duck differs more tender meat and tastes like chicken, while country duck is considered fattier.

Basics of proper preparation of duck dishes in the oven

Whole carcass, cooked in pieces or stuffed, but the most delicious is the stuffed duck, the various variations of which allow you to get a new dish every time. The most popular fillings for cooking stuffed duck - sweet and sour apples, sauerkraut, pickled lingonberries, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta, legumes, fruits, dried fruits and nuts.

Before cooking duck at home, you need to wash it well, dry it, marinate or rub it with salt, spices, garlic outside and inside, and then fill it two-thirds with the filling. Then you need to sew the edges with thread, coat the duck with vegetable oil and put it in the oven in a duckling pan or on a baking sheet with high sides.

The most important thing in cooking baked duck is to achieve softness, juiciness and rich taste. To do this you need to calculate exact time cooking the duck in the oven, taking 45 minutes for each kilogram of duck meat from the moment the oven is fully heated, not forgetting to include 25 minutes for browning the carcass.

It takes up to 90 minutes to cook duck pieces in the oven - it all depends on the size of the pieces and the initial softness of the meat. The finished bird is served with various side dishes, with spicy sauces, greens, sour snacks and dry red wine.

Duck and game: cooking recipes and their differences

Cooking Peking duck is different from traditional recipes in that the carcass is doused with boiling water, then rubbed with garlic and spices, placed on a jar and placed in the refrigerator for 12 hours in a deep plate, since juice will be released from the bird. Cooking Peking duck is usually not very difficult, since it is baked in foil for an hour, after which it is coated with a ginger mixture, sesame oil, soy sauce and pepper and again goes into the oven for half an hour. The temperature for cooking duck in the oven should be set at 200 °C in the first stage, and at 250 °C in the second stage. Once done, the duck is brushed honey sauce and served on the table.

Preparation stewed duck, cut into pieces, suggests pre-frying meat with onions and vegetables. During the frying process, juice is released from the bird, in which the duck is stewed for an hour with periodic addition of water or wine. If desired, you can supplement the dish with vegetables, mushrooms and dried fruits.

Cooking duck in a frying pan begins with marinating - the carcass is rubbed with salt, pepper and coated with mayonnaise, and after half an hour it is cut into portioned pieces the bird is fried on both sides in a hot frying pan, and then filled with water and stewed until cooked with spices and vegetables. A whole duck is fried in the same way.

Cooking duck in a sleeve or foil follows the usual scenario with one difference - the duck is placed in a sleeve or wrapped in foil, and then sent to the oven. The meat can be surrounded with potatoes and other vegetables, and the carcass can be greased with a mixture of honey, butter and garlic. In foil usually for an hour, and in a sleeve - 90–100 minutes with a baking temperature of 180 °C.

Cooking methods wild duck slightly different from traditional recipes culinary processing poultry. The fact is that game meat is tough, so it takes more time to bake or stew. It is best to cook wild duck in pieces so that it is well baked, but game has one peculiarity - its meat does not seem cooked through, although in fact the duck may be cooked. Spicy taste game can be emphasized with roots and herbs, and from specific smell The fishiness characteristic of wild duck can be eliminated by marinating it in spices.

A few more secrets of cooking duck

Before roasting the duck, do not forget to cut off the butt to rid the dish of any unpleasant odor.
To receive juicy meat It is better to use juicy fruits and berries as a filling - apples, oranges, prunes, cranberries and lingonberries.
If you cook duck in foil or a sleeve, be sure to remove them 20 minutes before cooking to allow the bird to brown.
Periodically remove the duck from the oven and baste it with the fat that renders during the baking process.
Cooking duck in a slow cooker is considered simpler and faster; moreover, this method of baking, stewing or frying allows you to preserve everything as much as possible. beneficial properties meat, and at the same time it remains incredibly soft, tender and juicy.
To prevent the duck breast from becoming dry, it should be fried very quickly on both sides over maximum heat.
Experienced housewives Boil the duck for 20 minutes, and then cook it according to the recipe - thanks to this trick, the duck will never be raw.
Cooking duck in a duck pot and cauldron made of ceramic, tempered glass and cast iron makes the bird tender, tasty and aromatic.

Properly cooked duck meat is usually pink and without blood, with delicate taste and a pleasant aroma. People on a diet are afraid to include duck in their diet - and completely in vain. Devotees can also enjoy this dish healthy eating, if they buy less fatty poultry, stuff the carcass dietary fillings and remove the skin before use. Duck - great dish not only for holidays, but also for every day, and it goes well with all products, so you won’t have any problems with side dishes. On our website you will find interesting recipes cooking duck with photos. Enjoy gourmet dishes and do not deny yourself gastronomic pleasures!

Or legs...

But first, we will tell you on the site, how to choose a good duck:

Buy better duck meat type. She will have tender, tasty and soft meat. You can also buy meat-egg type duck. It is better not to use egg-laying duck for cooking.
The best ducks for cooking are two-month-old ducks. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell.
The duck should be well-fed and have smooth, shiny, but not sticky skin. When cut, the meat should be deep red in color.

Cooking duck: 10 secrets

Cooking duck is a little more difficult than, for example, chicken, so we've put together useful tips about making it tender and tasty.

Choose a duck weighing from 2 to 2.5 kg - this guarantees that the bird is young.
During the cutting process, it is imperative to cut out the duck’s butt so that there is no unpleasant smell.
To make the baked duck more juicy and aromatic, it is better to use apples, oranges, mushrooms with rice, and prunes for the filling.
The cooking time for duck can be calculated approximately like this: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature - 180 degrees. At lower temperatures, cooking time increases. That is, roasting a duck weighing 2 kg will take approximately 1 hour 45 minutes.
If you have a frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.
You can bake and fry the duck on a wire rack, on a baking sheet, in a duck pot, in a frying pan, in foil, or in a roasting bag. If you decide to roast the duck whole, it is best to use a sleeve or foil, cutting it 20 minutes before cooking to allow the duck to brown.
If you bake duck without foil or sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
To prevent the duck breast from becoming dry, quickly sear it in a frying pan over medium-high heat.
There is one more secret for novice housewives: you can boil the duck a little (about 20 minutes), cool it and then cook it according to the recipe, then it will definitely not be raw inside.
If you bought an already singed duck, then there is no need to singe it. If not, it is recommended to scorch the bird, especially if there are “stumps”.

The best duck recipes

Duck stuffed with fruit

How to cook duck properly

Ingredients:

Young duck – 2-2.5 kg,
Apples – 300 g,
Pears – 300 g,
Plums – 300 g,
Granulated sugar – 3 tbsp. spoons,
Butter – 3 tbsp. spoons,
Cardamom - several grains,
Cloves – 2-3 buds,
Dry juniper (berries) – 1 handful,
Dry basil – 1 tbsp. spoon,
Salt,
Pepper mixture.

Preparation:

If necessary, singe the duck (burn it on open fire, for example, on a gas burner), then rub with salt and a mixture of peppers inside and out.

Remove seeds from apples, pears and plums. Cut the fruit into medium-sized cubes. Add to fruit granulated sugar, crushed cardamom, juniper, cloves, basil and mix - this will be the filling.

Fill the inside of the duck with the prepared filling, sew up the hole with thread or secure with toothpicks. Place the duck on a baking tray. Melt the butter and pour it over the duck. Place the bird in the oven, preheated to 180 degrees, for 1.5-2 hours. Do not forget to constantly baste the duck with rendered fat.

Duck stuffed with sauerkraut in a baking sleeve

Ingredients:

Young duck – 2-2.5 kg,
Sauerkraut – 600 g,
Onions – 2-3 pcs.,
Duck giblets – 500 g,
Crushed crackers from white bread– 1 glass,
Salt,
Pepper.

Preparation:

Rinse the duck, dry it and remove any remaining feathers with tweezers if necessary. Then trim some of the fat off the duck.

Cut the onion into medium cubes and simmer in melted duck fat until soft. Add sauerkraut and simmer it with onions for about 20 minutes. Salt, pepper and separately simmer the duck giblets cut into pieces.

Combine the prepared giblets, crackers and cabbage with onions, mix and stuff the resulting filling into the duck. Secure the cut with toothpicks or sew with thread. Place the stuffed duck in a baking sleeve and cook in the oven at 160-180 degrees for 2.5-3 hours.

More duck recipes

Duck breasts with orange sauce

How to cook duck properly

Ingredients:

Duck breasts – 2 pcs.,
Oranges – 2-3 pcs.,
Honey – 2 tbsp. spoons,
Cinnamon – 2 pinches,
Balsamic vinegar – 1 teaspoon,
Butter – 20 g,
Salt,
Pepper mixture.

Preparation:

Rinse the breasts, dry them, and place them on the table, skin side up. Make diagonal cuts on the breasts, first in one direction, then in the other. Salt and pepper the breasts.

Place the breasts in a well-heated frying pan, skin side down, and cook over medium heat for 8-10 minutes, then turn the breasts over and cook for another 3-5 minutes. Ready breasts transfer to a sheet of foil and wrap. Then you need to give them a little rest.

At this time, squeeze the juice out of the oranges, pour the fat out of the frying pan and put it back on high heat. Pour into the pan Orange juice, honey, balsamic vinegar, cinnamon, add a little salt and pepper. Heat everything over high heat until the volume is reduced by half. Add butter, stir and remove sauce from heat.

Cut the duck breast diagonally into slices 3-5 cm thick, place on a plate and pour over the sauce.

Duck stew

How to cook duck properly

Ingredients:

Young duck – 2 kg,
Carrots – 2 pcs.,
Parsley root – 1 pc.,
Onions – 2 pcs.,
Potatoes – 600 g,
Tomatoes in their own juice without skin (chopped) – 400 g,
Wheat flour – 1 tbsp. spoon,
Dill and parsley – 1 bunch,
Bay leaf – 2 pcs.,
Salt,
Pepper.

Preparation:

If necessary, singe the duck, then rinse, cut into small pieces, and season with salt and pepper. Dip the duck pieces in flour, fry in a dry frying pan for 5 minutes on both sides. Transfer the duck pieces to a saucepan or duck pot. Add a small amount of tomato juice and simmer for 25-30 minutes.

Potatoes, carrots, parsley root, onions clean. Chop everything except potatoes finely. Potatoes need to be cut into slices and salted.

Lightly fry chopped carrots, parsley root, and onions in the same frying pan where the duck was fried. Add fried vegetables, potatoes, bay leaf and tomatoes to the duck and simmer covered until done. Serve with chopped herbs.

Duck pasta sauce

Ingredients:

Duck breast – 2 pcs.,
Onions – 2 pcs.,
Garlic – 4 cloves,
Celery stalks – 4 pcs.,
Tomatoes without skin in their own juice (chopped) – 400 g,
Greens to taste - 1 bunch,
frying oil,
Salt,
Pepper,
Ready pasta.

Preparation:

young duck breast without fat, cut into medium-sized cubes. Fry on hot frying pan with butter over medium heat for 10 minutes, stirring occasionally. Then you need to put the duck breast in a saucepan, add salt, pepper and stir, cover with a lid and leave for 20-30 minutes.

The onion needs to be peeled and chopped, the garlic needs to be peeled and chopped. Chop celery and herbs. Place chopped onion, garlic and celery stalks in the pan where the duck was fried. Cook them in a frying pan until soft. Then put the tomatoes and duck breast into the pan, add the herbs, stir, and bring to a boil. Reduce the heat and cook for another 5 minutes. At this stage, you can add salt and pepper to the sauce.

IN ready sauce post it hot pasta and stir.

Duck in a pot (video recipe)

In this video you can clearly see that the best duck for cooking was chosen.

Tatiana CHEKRYGINA