How to cook duck so that it is soft. Recipe for duck with apples and potatoes in the oven

I want to tell you how to cook duck so that it is soft and juicy in the oven. Buy a bird fed with sprouted grains of wheat and watered (is there such a word?) with dew collected from high-mountain vegetation... Okay, you can take a small carcass of an average bird. In fact, everything is quite simple: you need to know some secrets, and, of course, use them when preparing the “capricious” duck meat. Actually, they are in front of you.

Secrets of cooking soft, juicy and tender duck in the oven

  • To prevent the meat from being tough, dry or too fatty, you need to bake a young duck. Therefore, choose a carcass weighing no more than 2-2.5 kg.
  • Also, for juiciness and softness, the duck is stuffed with apples, citrus or dried fruits, rice and mushrooms.
  • Not everyone loves specific smell duck meat. It can be easily smoothed using aromatic marinade. It is advisable to marinate the duck for at least 3 hours. When cutting it, do not forget to remove the rump, which contains the aromatic glands.
  • It is advisable to cook fresh (chilled) duck. Ice cream - must be defrosted in the main compartment of the refrigerator (on the bottom shelf) or at room temperature. You cannot use a microwave oven for defrosting, because the dish will turn out dry and almost tasteless.
  • For baking, it is advisable to use a special sleeve or foil, which is cut 20 minutes before cooking (so that the top browns). If the dish is prepared in an open form, it must be periodically basted with rendered fat. Then the meat will be tender, and the crust will be thin, rosy and crispy.
  • If the duck is baked on a wire rack, it is necessary to place a tray under it into which the juice will drain.
  • To prevent the duck from being damp inside, before cooking it can be immersed in boiling salted water and boiled for 20 minutes. Or pour boiling water with added salt for half an hour. After that, dry it main ingredient paper towels, marinate and bake.
  • Before cooking, the surface must be inspected for the presence of feathers. Burn the existing “stumps” over a gas burner.
  • Be sure to trim off excess fat in the abdominal area. If the neck is too long, shorten it.
  • You can calculate the time required for baking as follows: 1 hour 45 minutes. + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105+10*4=145).

Duck with apples

Tender duck meat with crust and fragrant apples on the side Sounds really good! To cook gala dinner, no need for reasons! Prepare the ingredients according to the list, and go ahead!

To prepare you will need:

How to cook very soft and juicy duck in the oven:

Prepare a meat or egg-meat type carcass as I described above. Dry with thick paper towels.

Rub with salt and pepper. Place in a deep bowl. And refrigerate for a couple of hours.

Peel and finely grate ginger root (3-4 cm). Mix balsamic vinegar, soy sauce, vegetable oil and honey (if it thickens, melt in a water bath) or sugar. Mix thoroughly.

Pour in lemon juice.

Rub the carcass with marinade inside and out, thanks to it, after baking in the oven the duck will become soft and juicy.

Apples should have bright sourness and dense pulp, so that when heat treatment they didn't turn into a slurry puree.

Stuff the duck with some of the fruit (as much as will fit). Cover the hole with leather, chipping it with toothpicks, as in the photo. Tie the legs with thread (optional). Place on a baking sheet, in a roasting pan or on a sheet of foil (glossy side down). Remaining apple slices spread around. Discard the remaining marinade in the bowl. Seal the foil or bag tightly. Place in an oven preheated to 200 degrees. Calculate the baking time according to the above. 20 minutes before readiness, remove the foil or bag and increase the temperature to 230-250 degrees to create an appetizing crust.

Serve the dish hot whole or cut with a spicy side dish of baked apples. Rice or potatoes are also great.

There are many ways to cook duck with apples in the oven. But there are only a few simple and truly tasty ones. You can see another step-by-step recipe with photos, which I can call really successful, on my website.

Roast duck pieces

A whole rosy duck is very beautiful, no doubt about it. But raw duck It’s much easier to cut into neat pieces than a treat bursting with aromatic steam just taken out of the oven. At least because it's hot. So write down this recipe too. Or maybe you bought a duck that was already cut up? Then this is definitely the place for you. To prevent the duck breast from becoming too fatty, make several shallow diagonal parallel cuts into the skin with a sharp knife. And don’t forget to cut off the rump, otherwise the dish will have a specific taste.

The products you will need are:

Method for cooking juicy and soft duck pieces in the oven:

  1. Wash and dry the main ingredient. Remove any remaining plumage and cut off excess fat.
  2. Finely chop the garlic or press through a press. Place in blender bowl. Add honey, vegetable oil (2 tbsp), salt and spices. Whisk until emulsified. Pour in wine and vinegar. Stir.
  3. Pour the marinade over the duck. Cover the container tightly with a lid or tighten cling film. Leave to marinate at room temperature for 2-3 hours. Then turn the pieces over, dipping them in aromatic mixture. Place the covered container in the refrigerator for 8-12 hours.
  4. Dip the marinated bird with a towel. Heat the remaining vegetable oil in a thick-bottomed frying pan. Quickly fry the pieces high fire. Place in a baking bag. Send orange slices there, peeled and film-free, and the remaining marinade.
  5. Bake in an oven preheated to 200 degrees for an hour. 20-25 minutes before the end of cooking, cut the top of the sleeve (be careful not to get burned by the hot steam) and let the duck brown.
  6. Ready soft and juicy duck Serve immediately as soon as you remove from the oven. You can - in portions, you can - on a large platter.

Homemade Peking duck

Certainly, authentic recipe It won’t be possible to repeat it at home, because the Chinese prepare the duck using a special technology and bake it in a special oven. But even in this version, the bird turns out no worse than the delicacy offered in the restaurant. Only much cheaper.

What does the dish consist of:

For the base:

For mixture No. 1:

For sauce No. 2:

How to cook Peking duck:

  1. Prepare the carcass: pluck out the remaining feathers, singe the stumps, cut off the tail, wash and dry. Prepare the marinade. To do this, mix sherry (wine) with sea ​​salt. Rub the bird with this mixture, place it on the jar and place it on a tray (in a bowl). This is necessary so that the duck meat marinates evenly. Remove the duck from cool place for 12 o'clock.
  2. After resting for 12 hours, coat the duck with honey. If it is thick, melt it in a water bath. Place the bird in the cold place again for the same amount of time.
  3. Preheat the oven to 180 degrees. Place in a deep ovenproof dish clean water and put it on the bottom level oven. This will allow the duck to cook evenly. Wrap the carcass in foil and place it on the middle shelf to bake. Cooking time - 1.5-2 hours.
  4. Peel the ginger and grate it on a fine grater. Mix all the products indicated in the recipe. Remove the duck from the oven; it has already become quite soft and juicy, but crispy crust Not yet. Remove and discard foil. Brush the bird with the sauce and return it to the oven, placing it breast side down on the rack. Remove the pan with water, but place a wide baking tray underneath, into which the rendered fat will drain. Cook for about 20 minutes. The temperature can be increased to 200-220 degrees.
  5. Mix honey and soy sauce. Pour it over the duck and place it under the grill (turn on top heat). After 50-10 minutes, when the bird is browned, you can remove it and cut it into small pieces and try.
  6. When serving, you can sprinkle with sesame seeds dried in a frying pan without oil. Serve with greens and onion pancakes.

    7. - the duck should not have an unpleasant and pungent odor inside, and there should be no mucus on its surface. Otherwise, you are purchasing a low-quality product that can cause poisoning.

    — frozen duck needs to be thawed gradually.

    — a young duck weighs no more than 2.5 kilograms. Larger individuals may have fatty and aged meat;

    - so that the duck does not turn out raw, you can boil it for 20 minutes;

    - It turns out that it is best to cook a young duck immediately after purchase.

    If you decide to bake a duck in the oven, then you need to know a few tricks for cooking it. It also matters what kind of duck you buy, domestic or wild. Here are some features of cooking duck meat.

    How to cook domestic and wild duck

    You need to marinate it longer than usual, because wild duck may have a specific smell that not everyone likes. You can marinate it for duck or for at least 5 hours. If a regular duck is marinated for 3 hours, then a wild duck needs to be marinated much longer. To make the meat tender, you need to properly prepare the marinade. Here's how to cook wild duck at home to ensure the meat is tender:

    - Before cooking, you must pluck it, remove hairs with tweezers, and even heat it over the tile. Be sure to remove the insides. Of course, the tenderness of the meat depends on the age of the bird, but you can make it softer by using a special marinade. You can keep it in it domestic duck. The simplest recipe is to dilute a prepared bag of spices in dry white wine, pour it over the meat and marinate for a day.


    Wild duck can be marinated with the following ingredients:

    — lemon sauce. To do this, mix a small amount with water. lemon juice and vinegar, pour it over the duck and cook the next morning;

    - in pomegranate and blackberry juice mixed with red wine and spices. This duck turns out very tender and tasty.

    How to marinate a duck for roasting in the oven if it is homemade? To do this, you can use one of the following recipes:

    - sachet ready marinade, which is mixed with vinegar and lemon juice and marinate the meat for 3 hours. However, you may not always like the taste, and the aroma of spices may overpower the smell of natural duck meat;

    - in lime-apple sauce with a large number mint. To do this, you need to cut 4 limes into halves, the same amount sour apples and put the duck to marinate. Then the duck is washed, apples and prunes are placed in the middle and baked in the oven or on the grill. However, if you cook duck on a wire rack, you need to place a tray underneath, as the fat will drain;

    - V pomegranate juice. The meat will be very tender;

    - in sour orange juice with the addition of lemon juice, basil and vinegar in a small amount. The meat will also be very soft and pleasant to the taste.


    - V plum sauce from very sour plums and half lemons. They will not only remove the unpleasant duck aroma, but also make the meat softer and more pleasant to the taste.

    How to soak duck before roasting and cook

    It is best to bake it in foil or in a sleeve. Then the meat will turn out very juicy and tender, soft due to the fact that excess fat will not flow beyond its limits. If you cook duck on a platter in an open pan, it must be coated with fat. Here's how to cook duck in the oven so it's tender and delicious.

    Wild duck with lemons and sour plums


    To cook duck according to this recipe, you need to use very sour plums. During the cooking process, excess acid will go away, and the meat will become very soft and pleasant. If you wish, you can add a little boiled rice to the main components of this recipe. Here's how to cook wild duck using this recipe. So you need to take:

    - 300 grams of sour plums;

    - 2 large lemons;

    - 2 tablespoons of sugar;

    - red and black pepper, salt to taste;

    - seasoning with Provençal herbs;

    - lemon juice.

    The duck should be parboiled for 20 minutes before cooking. Then mix lemon juice with spices, pepper and salt and marinate the duck for a day. Even if you come across a drake that is then baked in this marinade, it will turn out soft and taste very pleasant.

    Before cooking, the duck should be wiped with a towel, stuffed with pitted plums and lemon halves, cut into quarters. Then the hole is sewn up and the duck is placed on a baking sheet and fried until done. At the end of cooking, the meat should be pierced closer to the middle. Then the duck is served along with the fat on the table.

    Game lovers will love this recipe. Here's how to bake homemade duck with tangerines, plums and oranges. It is made entirely in the oven, but for cooking it is better to bake it in foil.

    Homemade duck with plums


    This recipe, prepared at home, will appeal to those who love dishes made on the grill or with a light smoky aroma. To make a duck you need to take:

    - 300 grams of sour plums or prunes;

    - 2 large oranges;

    - anise and spices;

    - 4 tangerines;

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    - some black raisins;

    — boiled rice to taste;

    — liquid smoke;

    - salt and pepper to taste.

    The duck needs to be washed and dried with a towel. Then prepare the filling from pitted plums, cut them in half, cut oranges into circles, add tangerine slices, red pepper, anise, spices, boiled rice, mix everything and stuff the duck. Then rub it on top with salt and pepper. After this, place on a baking sheet, pour lightly liquid smoke so that the meat has the taste of hot smoking, and bake, periodically pouring fat over the carcass. When the meat is soft and easily comes off the fork, the duck is ready and can be served.

    It turns out even tastier if you cook it on a grill over coals or over a fire. In this case, it is not necessary to use liquid mist. However, you need to put a tray under the duck and periodically pour it with fat. Then it will turn out soft and tasty.

    Well, here it is classic recipe ducks with apples, lemons and herbes de Provence.

    Duck with apples, lemons and herbes de Provence


    They make it in the oven, and it turns out very tender and pleasant to the taste. To prepare it, you need to take:

    - a small carcass of a young duck;

    - 300 grams of green sour apples;

    - sachet provencal herbs;

    - 2 small lemons or one large one;

    - salt and pepper to taste.

    The duck should be marinated overnight in a little lemon juice and red chili pepper. Then the next morning, wipe it with a towel, salt and pepper the outside, and add the filling inside from a mixture of lemon and apple quarters and Provençal herbs. Place the duck on a baking sheet to bake. Periodically, the carcass needs to be basted with fat so as not to overcook the meat. Serve with soy sauce and main dish. Thus, the cooked duck turns out very tender, soft and slightly spicy due to the red pepper. Apples and lemons make the meat softer, more tender, and with a pleasant aroma.

    WITH duck meat Champagne, white and red wine go well together. It is best served warm so that the crust is fresh and aromatic.

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    Duck in the oven... Every housewife should master the recipe for this dish. Festive feast would be incomplete without it delicious dish. You can create a masterpiece from a duck in the oven if you know some of the details of its preparation. First, we need to decide what exactly we want to see on the table. There are many options: duck with apples in the oven, duck baked in the oven, duck in a sleeve in the oven, duck with potatoes in the oven, duck with oranges in the oven, duck with buckwheat in the oven, duck with cabbage in the oven, duck with rice in the oven . As you can see, there is a large selection. Before determining what kind of marinade we will make for duck in the oven or sauce for duck in the oven, we need to choose a method of preparing the dish. The following solutions are possible: duck in a sleeve in the oven, duck in the oven in foil, duck in dough in the oven, duck in a duck casserole in the oven. All of these are ways to more reliably retain heat in a dish. Then we decide what the duck itself will look like. Here are the following options: whole duck in the oven, duck in pieces in the oven, duck fillet in the oven. It is also important for the cooking method what kind of duck it is, because... the recipes are different: domestic duck in the oven or wild duck in the oven. We advise you to carefully study our recipes, then it will be no secret to you what it is to cook duck in the oven. In this article we only remind possible options Duck recipes in the oven. There is a recipe for duck with apples in the oven, a recipe for duck in a sleeve in the oven, a recipe for duck with oranges in the oven, a recipe for Peking duck in the oven, a recipe for stuffed duck in the oven. You can't list everything. Having studied our recipes for cooking duck in the oven, you will definitely achieve success, and your guests will say about your dish: yes - this duck in the oven is juicy, soft duck in the oven, delicious duck in the oven.

    One thing is clear: cooking duck in the oven is a whole science. There are, for example, a whole series exotic dishes from duck that we have not previously mentioned: Peking duck in the oven, stuffed duck in the oven, duck with sauerkraut in the oven, duck in the oven with prunes, duck with buckwheat, baked in the oven, duck with honey in the oven, duck with vegetables in the oven, duck with quince in the oven, duck in the oven with honey and mustard, duck with garlic in the oven.

    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. The most common recipes for homemade duck are: recipe for duck with buckwheat in the oven, recipe for stuffed duck in the oven. The duck, as a rule, is 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.

    Recipes that make it easy to cook duck are those with photographs. When preparing the dish “Duck in the Oven,” a photo can help a novice housewife. Or the dish “Duck with apples in the oven” - a photo will also come in handy. A recipe with a photo of homemade duck in the oven is a real help to the cook. Therefore, we tried to accompany the main dishes with photographs. After carefully reading the recipes on our website, you can say with confidence that you know how to cook duck in the oven. And even more - how to cook soft duck in the oven and how to cook juicy duck in the oven. Having understood the basic principles of cooking, you can teach others how to cook a whole duck in the oven, how to bake a whole duck in the oven. In a word, how to cook duck in the oven. The person who knows how to deliciously cook duck in the oven is the one who has studied our site. Or a Chinese person who knows what Peking duck is.

    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 with a large amount of boiling water so that 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 roasting, 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.

    Good day! Well, very soon our most favorite holiday is coming, and therefore for all housewives the first question is that I propose to make a duck baked in the oven, and what to stuff it with, you decide for yourself. I will only help you with this.

    By the way, if you don’t like this bird, then I can advise you to use my other note and cook it for a feast with that same crispy and juicy crust. And if you often rack your brains over what to make for dinner quickly and efficiently a quick fix, then grandiose events await you, don’t miss out.

    Undoubtedly, this dish is quite elegant and very festive; it is placed on the table when all the guests are already gathered and served hot with various drinks and

    The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you make a couple more

    We will need:

    • duck - 1 pc.
    • salt and pepper to taste
    • lemon - 0.5 pcs.
    • orange - 0.5 pcs. for marinade and 0.5 pcs. for filling
    • apple - 1 pc.
    • honey - 2 tbsp
    • soy sauce - 3 tbsp

    Cooking method:

    1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.


    Now add two tablespoons of honey for flavor and stir.

    2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.

    Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.


    3. Stuff the bird with apple and orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.


    4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.

    Interesting! You can use a toothpick instead of a knife.


    5. Bake in the oven for 2 hours, the frying temperature should be 200 degrees.


    6. This is so wonderful and beautiful dish on a plate you might get it. Eat for your health! Bon appetit!


    Cooking whole duck in marinade

    No one will argue that a lot depends on what the marinade is like. Therefore, I suggest you make a universal and spicy marinade based on soy sauce and mustard. Wow, this will be delicious, your mouth will water at the sight of our duck.

    Fried with a crispy crust will conquer everyone, and your guests will ask for more, you'll see!

    We will need:

    • Duck - 1 pc.
    • Apples - 2 pcs.
    • Soy sauce 4-5 tbsp
    • Mustard - 2 tbsp
    • Honey - 1 tbsp
    • Garlic - 4-5 cloves
    • Vegetable oil - 2 tbsp
    • Tariyaki sauce 4 tbsp (optional)
    • Potatoes - 18 pcs.
    • Salt, pepper

    Cooking method:

    1. Before making and baking the duck in the oven, you need to marinate it. This is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. It’s better to find and devote a lot of time and make it divine.

    So, take a bowl and put 2 tablespoons of mustard in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the garlic cloves through a press.

    Interesting! If you like your duck sweeter, then add two tablespoons of honey instead of 1 tablespoon.


    Stir and move aside.

    2. Season the duck itself with salt and pepper on all sides, coat it very well.


    Place one red apple inside and cut it into 6 slices. Then, when the bird is baking, add another green apple.

    3. Place it in the resulting sauce, dip it well and pour it thoroughly. Coat the inside with marinade too.


    Leave in this position, covering of course with a lid, for 1 day. During this time, turn it over occasionally.

    4. Then place the duck on a baking sheet and cover with foil. It will fry at a temperature of 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry more intensely.


    5. Now peel the potatoes and place them next to the bird, it will bathe in fat and bake for 40 minutes.

    Important! Potatoes should be small in size.


    After this, the potatoes will brown, and the duck will fry and take on a golden brown color.

    6. The duck will be so delicious and golden! Happy feast! To add solemnity, decorate with any greenery.


    Video on how to cook duck in the oven so that it is juicy and soft

    Recipe for poultry with potatoes in foil

    Of course, it takes a lot of time to prepare, but the taste is certainly worth it. I decided to show you in next recipe the duck is not whole, but in pieces, for example, you can take only the drumsticks or thighs. To be honest, I adore them most of all, although of course the breast, white meat, is considered a delicacy.

    We will need:

    • Duck drumsticks – 1 kg
    • Potatoes - 1 kg
    • Salt - to taste
    • Sweet paprika - to taste
    • Mayonnaise - 2 tbsp.
    • Vegetable oil- 1 tbsp
    • Greens - to taste


    Cooking method:

    1. Take salt and pepper, rub the duck legs with these ingredients, then sprinkle a little paprika. Apply mayonnaise with a brush and let them marinate for 20-30 minutes.


    Peel the potatoes and then cut them into small cubes, salt and pepper. Place everything on a baking sheet, you can grease it with a little vegetable oil.

    2. Now place in the preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes or until you see golden brown golden brown crust. Serve hot with any appetizer, such as


    Making duck with buckwheat at home

    I would also like to say that it is better poultry no, store-bought duck is good, of course, but your own is always better, it’s fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.

    Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can put a light and quick salad or

    We will need:

    • duck - 2-3 kg
    • chicken liver - 200 g
    • champignons – 200 g
    • buckwheat – 140 g
    • onions - 2 pcs.
    • vegetable oil - 2 tbsp
    • salt and ground pepper - to taste
    • bay leaf— 1-2 pcs.


    Cooking method:

    1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.

    In this form, the bird should lie in a bag in the refrigerator for 2 hours.


    2. Now make the buckwheat filling, boil buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat correctly, then watch


    3. Meanwhile, cut onions into small pieces together with mushrooms. The liver that is left from the duck will also work, it will need to be chopped into pieces.


    Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry until tender over low heat.

    In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.

    Then mix all the ingredients received, namely buckwheat, mushrooms and liver and stir.

    4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.


    5. Place in a bag or baking bag, tie the ends with a special plastic device and off you go, as they say, into the oven for roasting.


    6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.


    This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.

    Duck with apples in his sleeve

    Do you want your duck to be juicy and soft, what secrets does this dish hide? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.

    Take a young duck, it will turn out more tender and not so fatty.

    We will need:

    • salt and pepper to taste
    • duck - 1 pc.
    • apples - 4 pcs.

    Cooking method:

    1. Soak the bird in water, leave it for about 2-3 hours, this will rid it of excess blood. Then wipe with salt and pepper, in this form it should also lie for 2-3 hours.

    Cut the apples into slices and stuff the belly with them as tightly as possible.


    Afterwards there will be interesting work, this is sewing with threads, creative work))). Wow, this is so cool to do. Before placing the duck in the oven, lightly rub it with salt and pepper it with a mixture of peppers.

    2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You don’t have to do this, but pierce it at the very end, when you turn it over.


    This is a dry method of marinating; with mayonnaise or sour cream it turns out much richer, but it will release its juice anyway.

    3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or a duck pan, use what you have on hand. But in the sleeve it turns out much tastier and more convenient. What is your opinion, write and share your opinion.

    Important! To make the duck juicier, after 1 hour you need to turn it over in the oven to the other side.


    4. Rosy and golden crust. Remove the apples from the belly and decorate the dish. Bon appetit!


    Stuffed duck with rice in the oven

    I'm tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and does not require much effort or time.

    If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon; for those who do not like this seasoning, do not add it.

    We will need:

    • duck - 1 pc.
    • semirinko apples - 3 pcs.
    • rice - 0.5 tbsp.
    • bay leaf - 2-3 leaves
    • peppercorns - 5 pcs.
    • salt and ground pepper - 1 tsp each
    • cinnamon - to taste or 1 tsp

    Cooking method:

    1. Wash the duck under running water and dry with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately what I prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap the bird in cling film and take it to a cool place for 3 hours.

    2. Soak the rice in water for 30 minutes.


    2. After this, place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring.


    3. Take a goose bowl (duckling pot) and put a duck in it, you can pour a little water on the bottom and lay out a couple of bay leaves and 5 peas of black allspice.

    Chop the apples into slices and put them into the duck, secure with toothpicks or thread. Yes, don’t forget about rice, you also need to put it in the duck.


    4. Place in the oven at 200 degrees for 2 hours.


    5. The bird is ready, call everyone to the table. Impeccably beautiful and delicious. Remove the strings or toothpicks and enjoy the taste.


    Original recipe for New Year with oranges

    Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.

    We will need:

    • duck - 1 pc. by 2 kg
    • orange - 1 pc. for stuffing and 1 pc. for decoration
    • juice of one orange
    • juice of one lemon
    • salt, ground black pepper to taste
    • sunflower refined oils- 2 tbsp

    Orange syrup:

    • zest of one orange
    • juice of one orange
    • honey - 2 tbsp
    • sweet wine - 2 tbsp. l.


    Cooking method:

    1. Wash the domestic duck and dry it with a paper towel.

    Prepare the juice, squeeze the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.


    Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.

    2. And now it is completely saturated with the marinade.


    3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.


    Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.

    4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.


    5. And after removing the duck from the oven, remove the orange slices, place them on the sides, pour warm syrup and fresh slices fruit design this work. Such crazy splendor awaits you, just a sight for sore eyes! Bon appetit!


    Peking duck

    Interesting name, yes appearance Our beauty turns out amazing, as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:

    Step-by-step recipe for duck with prunes and apple slices

    Here is another option for the home that everyone will like, because along with the apples, next to our duck goddess there will also be prune berries. Of course, the dish is not cheap, but it turns out very tasty and aromatic. This is exactly what you can use for your favorite holiday or make it for dinner.

    We will need:

    • duck - 2-3 kg
    • apples - 6 pcs.
    • orange - 3 pcs.
    • mayonnaise to taste
    • onion - 1 pc.
    • prunes – 400 g
    • potatoes - 5-6 pcs.
    • garlic - 5-7 cloves
    • salt and pepper to taste

    Cooking method:

    1. At the very beginning, take a baking dish and then cover it with foil. Place the prepared bird. Brush the duck with chopped garlic, salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.


    After that, fill it with fruits. Wash the apples and oranges well and cut into slices.

    Important! When you put the fruits inside, mash them a little so that they release the juice.

    Next, after all the manipulations, wrap the bird in foil, you will get a lump that should stand in this state and marinate for 2 hours. After the time has passed, bake the duck without opening the foil for 2 hours, frying temperature - 200 degrees.


    3. Peel the potatoes and cut them into small pieces, then add mayonnaise and mix. Add salt and pepper to your taste.


    4. Then remove the duck from the oven and you will see some fat on the surface. Place potatoes on both sides on the bottom of the sheet and return to the oven for 20 minutes.


    5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut them into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.


    Chop the onion into feathers or half rings with a sharp knife. Remove the baking sheet from the oven and scatter the apples over the potatoes and bake for 15 minutes.

    Now remove the pan from the oven and open the foil to brown the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.

    6. Well, now the most interesting thing is to enjoy such a delicious treat! Cook to your heart's content!


    Video recipe for crispy-skinned duck

    Honestly, I couldn’t pass up this recipe, because I was amazed by the crust, I’m sharing this find with you, I hope you like this option too:

    Have a nice weekend everyone and good mood! All the best and rainbows. Bye-bye everyone! See you.

    Usually duck is cooked on festive table, especially on New Year and Christmas. Most prefer to cook stuffed duck, choosing the filling to your taste. However, duck can not only be baked, but also fried, stewed, boiled, and steamed. There are many great recipes dishes with duck breasts or legs...

    But first, we'll tell you 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.

    10 secrets for cooking duck

    Cooking duck is a little more difficult than, for example, chicken, so we've put together useful tips about how to properly cook duck so that it turns out tender and tasty

    1. Choose a duck weighing from 2 to 2.5 kg - this guarantees that the bird is young.
    2. During the cutting process, it is imperative to cut out the duck’s butt so that there is no unpleasant smell.
    3. To make the baked duck more juicy and aromatic, it is better to use apples, oranges, mushrooms with rice, and prunes for the filling.
    4. 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.
    5. If you have a frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.
    6. You can bake and fry the duck on a wire rack, on a baking sheet, in a 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.
    7. If you bake duck without foil or sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
    8. To prevent the duck breast from becoming dry, quickly sear it in a frying pan over medium-high heat.
    9. 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.
    10. 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.

    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.

    Duck breasts with orange sauce.


    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 the sauce from the heat.

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

    Duck stew.


    Ingredients:

    • Young duck – 2 kg,
    • Carrots – 2 pcs.,
    • Parsley root – 1 pc.,
    • Onions – 2 pcs.,
    • Potatoes – 600 g,
    • Tomatoes in own juice without skin (crushed) – 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.

    Peel potatoes, carrots, parsley root, onions. 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 leaves 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 tomatoes, duck breast into the pan, add herbs, stir, 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.

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