Baked duck with apples or oranges, served with delicious side dish – perfect option For gala dinner in the family. There are many subtleties regarding how to bake a duck in the oven and what is the best way to serve it.
How to cook duck in the oven
Experienced chefs know how to deliciously cook a bird in the oven so that it turns out juicy, tasty, with fried skin. Following proven recipes, you will receive sumptuous dish, which will look attractive, as in the photo in cookbooks.
How much to cook
Roasting time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, the baking technology (whole or in pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. Whole duck prepared 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 bake from the inside.
Duck in the oven - recipe with photo
Since roast duck (wild or domestic) is a traditional element holiday 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 softness, the meat can be marinated in wine, lemon juice or vinegar with spices / spices.
with apples
This recipe is recognized as a classic - apples perfectly emphasize the taste of duck meat. durum varieties, late, green, sour taste. Poultry is best used chilled rather than frozen.
Ingredients:
- duck carcass- 1 pc. for 2 kg;
- apples - 500 g;
- spices (cinnamon, ginger, pepper) - to taste;
- lemon / lime - 0.5 pcs.;
- oil (olive) - 3 tbsp. l.
Cooking method:
Whole
There are many recipes on how to cook a baked bird in its entirety deliciously. This is the standard method, requiring almost no additional ingredients. The recipe is very simple, but the result is a delicious holiday treat.
Ingredients:
- whole carcass - 1 pc.;
- onions - 2 heads;
- lime juice - 30 g;
- mayonnaise - 100 g;
- black / red pepper (ground), salt, paprika - a pinch each;
- pure water - 200 g;
- garlic - 1 head.
Cooking method:
- Wash the bird, dry with paper towels.
- Mix all the spices with mayonnaise, rub the bird with a mass.
- Peel the onion from the husk, chop finely.
- Chop the garlic.
- Fill the inside with the garlic-onion mixture sprinkled with lime juice.
- Close the hole with toothpicks.
- Wrap the legs and wings with foil to prevent burning.
- Place the carcass in the roaster.
- Bake for 1.5-2 hours (190 degrees).
Up your sleeve
The baking sleeve is a very convenient device. The extinguishing of the bird will take place in own juice and the tray stays clean. And to get a golden crust, shortly before the end of cooking, the sleeve must be carefully cut.
Ingredients:
- indo - 2 kg;
- apples - 2 pcs.;
- thyme - a couple of branches;
- black pepper (ground), salt - to taste;
- sour cream / mayonnaise - 3 tbsp. l.;
- garlic - 3 cloves.
Cooking method:
- Wash the turkey, dry it, rub with pepper and salt, let it brew for about an hour and a half.
- Mix mayonnaise with sour cream.
- Scroll the garlic through a meat grinder (or use a blender).
- Thoroughly mix the sour cream-mayonnaise sauce with garlic.
- Wash apples, cut into slices.
- Rub the inside and outside of the indo with the prepared sauce.
- Stuff the bird with apples, sew up the hole.
- Put the duck in the sleeve, tie it, 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 anything is possible, experienced chefs assure. One of the frequently used ingredients is potatoes, which go well with meat. This dish can be served 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 game from all sides, dry with paper towels.
- Mince 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 / ducklings, rub the sauce on all sides.
- Leave for half an hour to soak.
- Peel potatoes, cut into medium pieces.
- Do the same with the apple.
- Stuff the carcass with a part of apples and potatoes, put a part around it, cover the bird with foil.
- Preheat the oven to 190 degrees, cook for an hour.
- Remove the dish, remove the foil, send to bake for another half hour at least.
with buckwheat
Many chefs use grains when cooking poultry, and buckwheat was no exception. stuffed with buckwheat in the oven, very easy to prepare. Groats must be boiled in advance in salted water (1 cup of buckwheat for 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, finely chop the offal, fry in olive oil until a crust forms.
- Boil buckwheat, and then pour the porridge into the pan to the offal, salt and pepper.
- Rub the carcass of the bird with spices, stuff with a mixture of porridge with offal, sew up the hole.
- Pour lemon juice on top, place on foil, and then on a baking sheet, pour wine over.
- Place in a well-heated oven (up to 190 degrees) for an hour and a half.
- Every 15 minutes, pour over the dish with the juice that forms during baking.
Duck fillet in the oven
For those who do not want to cut the carcass after cooking, you can cook a dish from pieces duck breast. Duck fillet in the oven can be combined with any side dish, and you can bake it with ginger and honey - tasty and concise.
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).
- Pound the meat with a kitchen mallet.
- Rub the fillet with salt, pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
- Place chopped garlic and ginger in the pan. Roast lightly.
- Place all the ingredients in a baking dish, pour over honey and orange juice squeezed from an orange, 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 turn out very tender and soft, and crispy, golden brown. You can optionally add apples or any side dish.
Ingredients:
- carcass - 1 pc.;
- oranges - 4 pcs.;
- mayonnaise - 100 g;
- salt, pepper - to taste.
Cooking method:
- Prepare dressing - mix mayonnaise with pepper and salt.
- Rub the mass of the carcass thoroughly.
- Wash oranges, peel, divide into slices.
- Stuff the chicken with oranges through the hole in the belly.
- Sew up the opening with kitchen string or secure with toothpicks.
- Preheat the oven to 180 degrees, put the duck on a baking sheet, bake for about an hour.
- Periodically pour the dish with the juice secreted by the bird during the baking process.
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in Beijing
One of the most famous recipes- Peking duck. For cooking, it will be necessary to prepare poultry fillet, honey and a special dressing. The sauce is called Hoisin, and it's easy to make it at home: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, Chinese seasonings from five spices.
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, 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 some water into a baking sheet, place a wire rack over it.
- Lay the bird on the grill, brushing it with oil.
- Fry for half an hour, and then reduce the degrees to 150 and bake for another hour.
- Then turn the bird over and cook for half an hour.
- After that, cut the meat into small pieces, serve with Hoisin sauce and pita bread.
stuffed with rice
An excellent product with which to stuff a bird is the usual long grain rice, it will serve as a side dish.Duck with rice in the oven is prepared quite simply, and the ingredients will need a minimum.
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 rice.
- Grate carrots on a medium grater.
- Finely chop the onion.
- Fry vegetables in a pan, add rice, salt, pepper, simmer for 10 minutes.
- Start the duck, send to bake in the oven (200 degrees) for an hour.
- Periodically water with secreted juice.
With prunes
A variant of the dish for the festive table is a duck in the oven with apples and prunes. These ingredients will give the meat juiciness and softness. The best way- use a roasting sleeve, so the meat will cook in its own juice.
Ingredients:
- prunes - 300 g;
- duck carcass - 1 pc.;
- mayonnaise - 100 g;
- apples - 2 pcs.;
- garlic - 2 cloves;
- spices, salt - to taste.
Cooking method:
- Pour prunes with boiling water for 10 minutes.
- Wash duck, pat dry with paper towels.
- Finely chop the garlic.
- Peel apples, cut into slices.
- Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, salt.
- Stuff the duck, place it in the roasting sleeve.
- Cook in the oven for 1.5 hours at 180 degrees.
- Then turn over and fry for an hour.
Marinade for duck before baking - cooking secrets
Some helpful tips from professional chefs how to marinate duck for roasting in the oven:
- Use a fruit marinade to keep the meat tender. For example, juice from an orange or apples.
- Adding honey to your marinade is a great way to sweeten the meat.
- From vegetable oils it is better to choose olive - it is devoid of a characteristic smell.
Duck meat differs from chicken in stiffness and dryness, but if you want to cook a truly amazingly tasty and juicy dish, we will help you with this. We offer several original recipes duck marinade!
Marinade for duck with oranges
Ingredients:
- soy sauce - 3 teaspoons;
- oranges - 2 pcs.;
- garlic - 2 cloves;
- spices, spices - to taste;
- chili pepper - to taste.
Cooking
Now we will tell you how to prepare a marinade for duck. So, we take oranges, peel them and squeeze the juice into a deep container. Then we add the garlic squeezed out with the help of a garlic maker. We put, if desired, spicy herbs, salt and chopped chili pepper. Mix everything well and coat the treated carcass with this marinade. The marinating time for meat is approximately 4 hours, after which you can fry the bird in a pan or bake in the oven.
Peking duck marinade
Ingredients:
- soy sauce - 3 tbsp. spoons;
- ginger root - 5 g;
- honey - 3 tbsp. spoons;
- warm water - 50 ml;
- rice vinegar- 3 tbsp. spoons;
- rice wine - 150 ml;
- corn starch- 1 teaspoon;
- Chinese mixture - 3 teaspoons.
Cooking
Pour rice vinegar, wine into a small saucepan, put honey, add peeled and grated ginger root and spices. We put the marinade on a weak fire, bring to a boil and boil for 15 minutes, stirring occasionally. This time we dissolve in warm water starch, mix and pour into the marinade, lightly beating the mass with a fork. We wait until the liquid begins to thicken, remove it from the heat and coat our duck with the finished marinade.
Marinade for duck with honey
Ingredients:
- lemon - 1 pc.;
- soy sauce - 80 ml;
- honey - 1 tbsp. spoon;
- mustard with horseradish - 2 teaspoons;
- garlic - 3 cloves;
- spices for duck - 1 teaspoon;
- curry seasoning - 1 teaspoon;
- mayonnaise - 2 tbsp. spoons;
- ground black pepper - to taste.
Cooking
We prepare the marinade in any, but not enameled, dishes. First, peel the lemon, squeeze the juice out of it, pour in the soy sauce and mix. Then we put honey and put the dishes on water bath. While stirring, bring the mixture to uniform consistency, add and mix. Now we put the saucepan with the marinade on a small fire and slightly warm it up. Squeeze the peeled garlic through a kitchen press, pour it into the boiling marinade, bring to a boil, but do not boil.
As soon as the mixture begins to gurgle, add chopped curry, spices for roast duck, ground black pepper and quickly mix the mass. After that, put the mayonnaise, turn off the heat, remove the saucepan from the stove and leave to cool under a closed lid. 30 minutes later honey marinade will be completely ready and they can fill the duck.
Classic duck marinade
What is the use of ducklings?
Duck meat is a storehouse of protein and amino acids, contains a lot of phosphorus, iron, potassium, magnesium, vitamins A, C, E, B6 and B12, folic acid.
The composition of duck duck is able to increase the efficiency of most systems of the human body. What is useful duck meat?
Helps prevent anemia
improves immunity;
stabilizes work nervous system;
strengthens bone tissue;
speeds up metabolism and promotes weight loss;
improves skin condition and strengthens hair.
How to choose a good duck?
It is better that the bird weighs no more than 2.5 kg. Then you can be sure that it is not old and will not have a strong duck smell. You need to choose meat duck, not egg-bearing. Its meat is more palatable and tender.
What is the marinade for?
It takes a lot of effort to roast a duck. In many ways, the success of such a culinary experiment depends on the quality of the marinade. It is he who gives the meat juiciness, makes the taste and aroma of the dish special, and even speeds up the cooking process. Thanks to good marinade the duck acquires a unique taste, becomes soft and juicy.
How to prepare a carcass for baking?
Not every housewife will decide to cook a baked duck. There is an opinion that such meat is very difficult to cook. Actually it is not. Knowing certain cooking secrets, and using interesting recipes you can cook delicious food.
Simple Tips:
Defrost and rinse the duck well before cooking;
cut off the tips of the wings so that they do not burn later;
remove the goose tails so as not to spoil the smell of the dish;
use special marinades so that the meat does not turn out dry and tough;
the carcass should be completely covered with marinade;
pickling lasts at least three hours, and best of all - from 8 to 12.
duck in oranges
We need duck, 2 oranges, 1 tablespoon sweet mustard, 2 tablespoons of honey and soy sauce, salt and pepper. Rub the chicken with salt and pepper before marinating. After squeezing the juice from the oranges, mix all the ingredients and marinate the duck. Before baking, it should spend in the refrigerator for at least 12 hours.
For more bright taste you can stuff the duck with oranges.
Preheat the oven to 220 degrees, send the carcass there for 25 minutes. After that, we pour the duck with juice from the baking sheet and the remaining marinade and continue to bake it for about an hour, but at 180 degrees.
soy sauce marinade
We mix soy sauce and any vegetable oil in a ratio of two to three, add 50 grams of grated celery root, two teaspoons of paprika and sugar. You can add a small amount of vinegar or citrus juice.
My duck, soak for about an hour in water, rub with salt and leave for an hour. We put it in the marinade for about 8 hours.
We heat the oven, add chopped fruits to the bird - apples, plums or peaches. We bake the duck for an hour and a half, periodically watering it with marinade.
10 minutes before the completion of the process, you can grease it with honey. And before serving, sprinkle with fresh herbs.
Peking Duck
For the marinade, we take 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of honey.
Before cooking, rub the bird with salt and send it to the refrigerator for about 10 hours.
Before pickling, pour boiling water over the duck, then dry it and coat it with honey. Leave it like this for an hour. Then marinate the carcass and leave it in the marinade for 8 hours.
Bake for 40 minutes at 220 degrees, then 1 hour at 160.
Serve Peking duck with Hoisin sauce (it includes: a tablespoon of sesame oil, 3 tablespoons of dark soy sauce, one teaspoon of chili pepper, wine vinegar and garlic powder, salt) and with pancakes.
Using pomegranate juice
In addition to duck, you need lemon and pomegranate juice, olive oil, salt, black and sweet red pepper, soy sauce. 
It is better to cut the carcass into pieces. The marinade will be olive oil, soy sauce and pepper. Mix everything well and beat. Pour the meat with marinade and leave overnight in the refrigerator. Before baking, salt the bird and bake for an hour and a half (at 180 degrees). Ten minutes before the end of cooking, pour the duck pomegranate juice after sweetening it.
Marinate with lemon
For this recipe you will need: duck, 3 tablespoons of honey, lemon juice and mustard, potatoes, onions, salt, black pepper and vegetable oil.
We fry the onion cut into half rings, salt and pepper the duck. We prepare a marinade from lemon juice with honey and mustard. Marinate the meat and leave for several hours in the refrigerator.
We stuff the bird with onions and, cut into several parts, potatoes, then sew it up and put it on a baking sheet with its back. We put it in the oven for 40 minutes (temperature 200 degrees). After that, wrap it in foil and bake for another 30 minutes. After removing the foil, send it back to the oven for half an hour.
Mayonnaise and kiwi marinade
Ingredients: 800 grams of duck meat, a third of a lemon, 2 kiwis, 1 tablespoon of mayonnaise and soy sauce, 3 cloves of garlic, 1 teaspoon of sugar, salt and ground pepper.
Grind the peeled kiwi in mashed potatoes, add to it, grated on a fine grater, garlic, soy sauce, lemon juice, mayonnaise, salt and pepper.
We place the duck in the marinade for 5 hours.
For baking, we use a sleeve into which we pour the marinade along with the duck. Cooking takes place at 200 degrees from an hour to an hour and a half. Roasting time depends on how old your duck is.
Honey wine marinade
We will prepare it from 150 grams of light honey, table red wine, dill and caraway seeds. We will also need a glass of water and salt.
We cut the carcass into pieces, salt, sprinkle with spices, pour honey and wine (after diluting it with water). We remove for 8 hours.
Preheat the oven to 200 degrees and bake the duck for 20 minutes. Then lower the temperature to 160 degrees and continue cooking for another 2 hours. During this time, regularly baste the meat with the marinade.
To help us - mustard
This recipe is one of the easiest. For the marinade, prepare one tablespoon of salt and spicy mustard, one teaspoon ground pepper, a few slices of lemon.
We rub the duck with marinade, squeeze the lemon juice and leave the pieces in the carcass. Place the meat in the refrigerator overnight.
We bake the duck in such a marinade for one and a half to two hours at a temperature of 170-180 degrees. Do not forget to water the meat with the juice that stands out on the baking sheet.
Garlic pickle sauce
For the marinade, we pass 6 cloves of garlic through the garlic press, pour 1 tablespoon of honey into the same place and vegetable oil, salt and pepper, lemon juice and 10 grams of vinegar. Coat the carcass and leave for 12 hours. Bake for 2 hours at 180 degrees.
Marinating in white wine
White wine marinade will add juiciness and magical taste to the dish. Take a glass of white table wine, 200 grams of sour cream or mayonnaise, black pepper, 4 cloves of garlic and salt.
Mix sour cream with salt, pour wine into a container,
beat a little, sprinkle with pepper, add chopped garlic.
Soak the meat and leave for 3 hours. The duck is ready to roast!
With this marinade, if desired, you can process the barbecue.
What side dish is suitable for roast duck?
The success of a dish with guests and household members largely depends on the chosen side dish. We offer you several options for "partners" of baked duck.
Cabbage. This is one of the most successful side dishes for duck meat. We chop the cabbage, salt and add seasonings, it is desirable that among them there is a little grated ginger. Cut a few apples into cubes for the cabbage. When the duck starts up the juice, we send a side dish to it in the oven. Along with the duck, the side dish will also be ready. You can use sauerkraut, but in this case you should not add apples.
Apples. The duck is stuffed with fruits, but they are not suitable for eating, as they absorb duck fat and turn into porridge. For a side dish, the carcass is covered with whole apples and baked with it. 
Buckwheat. Such a side dish is prepared separately. Groats are boiled for 20 minutes. Fry in a frying pan for 25 minutes onion and mushrooms. We combine the ingredients, salt, pepper, add butter.
Rice with vegetables. Slightly fry rice with grated carrots in a pan. Add water 1 to 2, bring to a boil. Pour the shredded cabbage into the pan. Simmer until ready. At the end, add salt and pepper.
Peas. This side dish is best suited for meat baked with oranges. Soak the peas for an hour, then add salt and simmer for 2 hours. At the end, add butter to the resulting puree.
Potatoes with onions. Cut potatoes and onions into slices, salt. We put it together with the duck in the oven and pour over the marinade. 
vegetable garnish. This dish will be a great addition to duck meat. We will need 3 potatoes, 5 tomatoes, 2 carrots, 1 onion, one eggplant, zucchini and sweet pepper, 3 cloves of garlic, vegetable oil, sage, thyme, rosemary, pepper and salt. We cut the vegetables into cubes, chop the garlic, add spices, salt and send to the oven to the duck 50 minutes before it is ready. Mushroom lovers can add mushrooms to this recipe.
As you can see, there are a lot of duck marinade options. By choosing a recipe according to your culinary preferences, you can cook wonderful dish. Cook with pleasure, experiment and enjoy the result!
- Sliced pineapple, 150 grams. Can be fresh or canned - your choice.
- Soy sauce - 6 tablespoons.
- Brown sugar - 1 tablespoon.
- 6 garlic cloves.
- Fresh ginger - a little, two teaspoons is enough.
- A quarter teaspoon of ground chili.
- Pepper to taste.
First of all, the duck needs to be marinated with spices, that is, grate two hours before cooking with salt and pepper, if you want to get a beautiful color after baking, you can coat the duck with sour cream or mayonnaise, wine or soy sauce is also suitable for the marinade.
Duck can be marinated with wine vinegar, soy sauce, spices (black pepper or ready mix spices), you can also add a small amount of honey. If used wild duck, then the soaking method with a small amount vinegar, spices, chopped onions and carrots. So you can leave the duck for half a day, this will beat off its specific smell. Usually duck meat is quite soft, not hard. Prepared pieces of duck should first be fried in oil, and only then put in a goose or other container and stew until completely soft.
To prepare the marinade, mix 3 tablespoons of grape vinegar, garlic juice, a glass of vegetable oil, 2 tablespoons of red wine, a spoonful of mda, salt, spices. Grate the prepared carcass with the marinade, place in the roaster with room temperature and pour over the marinade. After 2 hours put in the refrigerator for 5 hours. Drain excess marinade before baking.
In general, probably, like many others, I don’t often cook duck. And if I cook, then I bake the whole carcass in the oven or the carcass in the duck, and since the meat of this bird has a specific flavor, it must be marinated. There are a lot of marinades for this and it is important to choose the one that you will like. I like mayonnaise marinade, and it is prepared very simply, 5 tablespoons of mayonnaise are taken, salt, pepper, a teaspoon of sugar and a teaspoon of dry mustard and spices are added, everything is mixed and a tablespoon is added there. vinegar. In such a marinade, the duck is kept for about a day, periodically turning over. Then the meat is taken out, washed in water and the dish is prepared, after the marinade the duck is tender and juicy.
Duck can be marinated not only in a spicy-salty sauce, but also in a sweet one.
For this we take:
Now we mix all the ingredients, and put the duck, carefully applying the marinade to all its parts.
Keep in soy-pineapple sauce for about 30 minutes. Then we wipe the duck with paper napkins, and put in the oven.
It will turn out very tasty! I advise.
You can marinate the duck with the addition table vinegar, as well as spices - Bay leaf, pepper
It is necessary to put the duck in a container - for example, a large bowl, pre-wash the duck and dry it well, rub the marinade lightly and leave for at least 4 hours, or overnight. Periodically, the duck must be turned over or watered with marinade on top. The amount of vinegar in the marinade should be such that the taste is not too sour, for a carcass of 1.5 - 2 kg - 3-4 tablespoons of table vinegar.
You can put the duck in a tight bag for the marinating time (for example, for baking) and periodically shake the bag, trying not to damage it.
Instead of white vinegar good to take grape vinegar. Or balsamic, but it is better to take a smaller one, as it has a rich taste. On the carcass 2-3 tbsp. spoons.
I love this way of marinating with fruit flavor: for half a glass orange juice add 4 tablespoons of table vinegar, 1 spoon of honey, spices. As you know, honey contributes to giving a golden crust, but we must remember that there are people who love sweetish game, game with sweet fruits, and there are those who prefer the natural taste of duck.
You can also add lemon juice, but then put less vinegar. Lovers add to the marinade and garlic.
Duck baked in the oven - general principles and cooking methods
Duck meat is more interesting in taste than chicken meat, although it is prepared much less frequently. It is usually stewed or baked. Duck baked in the oven is one of the most successful options for its preparation. Moreover, it is better to bake a whole carcass, it looks much more attractive this way, and it is easier to divide soft cooked meat into pieces than raw meat. It is generally accepted that the supply of poultry whole carcass- This is a festive option.
Not at all necessary, in this form it can be prepared for family dinner. Most often, the bird is baked, having previously stuffed the abdomen. Usually it is porridge, cabbage, dried fruits, quince, apples or oranges, they can be consumed as an addition to meat. Fragrant duck reclining on a platter with golden crust and a side dish laid out around - what could be tastier?
Duck baked in the oven - food preparation.
First of all, the carcass prepared for baking should be well washed, dried, with feathers completely plucked. The tail of a duck contains glands that exude not the most pleasant aroma, which is enhanced by heat treatment. Therefore, they must be cut out, and it is better to cut off the tail altogether. Duck meat has a specific taste, so it is recommended to marinate it before cooking. For the marinade, lemon juice, wine, vinegar with spices and spices are used. During marinating, duck meat becomes more tender and saturated with aromas of spices.
Duck baked in the oven - the best recipes
Recipe 1: Duck in the oven with oranges
For some reason, almost everyone tried duck with apples, and only a few with oranges. And this dish is more tasty and refined. The delicate aroma and sweet and sour taste of oranges are very harmoniously combined with duck meat. We encourage you to check it out for yourself. Such a duck is often called Christmas duck, but it can also be cooked for other holidays or on a day off.
Ingredients: carcass of a young duck - 2.0-2.5 kg, 2-3 green celery stalks, 1-2 oranges. For glaze - 1 orange (juice), 2 tables each. lies. sweet wine (preferably dessert) and honey. Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table. lies. black pepper and provencal herbs, 1 tsp. dried sage (optional but recommended)
Cooking method:
Cut off the carcass excess fat and skin around the neck and tail, Remove the extreme joint at the wing.
Dip a cleanly washed carcass without giblets into the marinade (squeeze juice from lemon and orange, and mix the rest of the ingredients). Leave the bird overnight or for a day to marinate in the cold, periodically turning over so that it is soaked from all sides.
The form where it is planned to bake the duck (preferably with high sides so that the juice from the carcass does not spread), grease with oil and lay the bird on its back. Cut the orange into slices and place in the inside of the duck along with green celery stalks. If celery is not available, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate it with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered with juice flowing from the carcass every fifteen to twenty minutes.
For the glaze, squeeze the juice from the orange, add wine and honey and cook until the mass doubles. It should become thick, like syrup. Let the finished duck cool slightly, about fifteen minutes, remove the celery, remove the oranges and spread around the carcass and pour over it with glaze sauce.
Recipe 2: Duck in the oven with apples in the sleeve
The difference of this recipe is that the duck is baked not just in the oven, but packed in a baking sleeve. So it remains more juicy, because. stewed in its own juice, which does not flow out, but remains in the sleeve. And one more plus - the oven is not so dirty, because. grease does not splash, which means it will be much easier to wash it.
Ingredients: duck carcass - 1.5-2.0 kg, 2-3 green apples, salt, black pepper. For the marinade: 1 lemon (juice), 1 table each. lies. vegetable oil and honey, 1 tsp. lies. balsamic vinegar (optional), a piece of ginger root (or 2-3 cloves of garlic).
Cooking method:
First, the duck must be marinated for 12-24 hours, and for this, prepare the marinade. Squeeze the juice from the lemon, finely grate the ginger (or garlic), mix the rest of the ingredients. Dry the carcass, spread with salt (inside the duck too) and pepper, dip in the marinade.
Cut the apples into halves or quarters, cut out the core and place inside the bird. If they fall out, sew up the cut with threads or fasten with toothpicks. Pack the duck in a sleeve and bake for an hour and a half (190C). Ten to fifteen minutes before the end of frying, open the package so that the carcass is reddened. Serve duck, drizzle with juice, garnish mashed potatoes, pickles.
Recipe 3: Duck baked in dough
Soft, ruddy and fragrant duck and delicious bread, soaked in meat juice - it's home-style delicious. The inside of the carcass can be left empty or stuffed with apples, porridge or quince.
Ingredients: duck carcass - 2 kg, 2-3 cloves of garlic (or a piece of ginger 1 cm), juice of a small lemon, 1 teaspoon. sugar, black pepper, 2 tsp. prepared mustard, salt, a pinch hot pepper. Dough: 250 ml of kefir, 2-3 stacks. flour, 1 egg (plus one yolk for lubrication), 1 teaspoon. baking powder.
Cooking method:
Garlic (or ginger) finely grate, mix with lemon juice, mustard, sugar, salt, pepper. Coat the whole duck with the mixture, not forgetting the insides. While the duck is saturated with aromas, prepare the dough. Mix all the ingredients, adding flour in parts to make elastic dough. Let it rest for fifteen minutes and roll it out.
Put the carcass in the middle of the layer, lift the edges of the dough, packing the duck from all sides. Cover the baking sheet with paper, put the bird in the dough with pinches down, grease with yolk and bake for one hour (150-160C) until the dough becomes ruddy and golden.
Remove the baking sheet from the oven, remove the dough from the carcass and send it back to the oven to bake for another thirty to forty minutes. During this time, it will become golden, and if it is pierced with a knife, transparent juice will appear. This indicates that she is baked. Serve on a platter, you can put pieces of dough around.
Duck baked in the oven - helpful tips experienced chefs
To roughly determine the baking time of the carcass, you need to weigh it. It takes 20 minutes to bring each 500g of weight to readiness, plus 20 minutes for total weight, i.e. if you bake a duck weighing 2.5 kg, it will take about two hours of time - (20 minutes * 5) + 20 minutes \u003d 120 minutes.
