Duck for the New Year recipe. New Year's duck in the oven

duck – 1 carcass (2-2.5 kg);
oranges – 4 pcs.;
cinnamon – 1 stick;
garlic – 4-5 cloves;
salt – 2 tbsp. l.;
ground black pepper – 1 tbsp. l.;
pomegranate for decoration - 1 pc.;
greens for decoration - 1 bunch.

Preparation:

First of all, we prepare the necessary spices for our duck. Pour into a saucepan ground pepper, salt, finely chopped garlic, grated zest of one orange and mix.

Squeeze the juice from the oranges. Preparing the duck. Wash it thoroughly, remove excess fat around the rump and trim the rump itself.

We make small punctures in the skin. We rub the bird with the prepared spices, do not forget that the inside also needs to be coated.

Place the duck in the sleeve or wrap it up cling film, leave to marinate for 4-5 hours. While the bird is marinating, peel and cut the orange into slices. After the required time has passed, we begin stuffing. We will use oranges for the filling and a cinnamon stick for flavor.

To prevent the filling from coming out, we secure the edges of the skin with toothpicks. Place the duck in a baking dish and add Orange juice, diluted with water (1:1).

Cover with foil and bake for 45 minutes at 180 degrees.
After the specified time, take it out and open the foil. Pour the juice that has formed in the container on top. We wrap foil around the ham bones and bake again. It should stay in the oven for another 1.5-2 hours, depending on the size of the bird. The baking temperature increases to 220 degrees.

The carcass needs to be taken out periodically and doused with juice. Serve at the New Year's table, garnished with herbs, orange slices and pomegranate seeds.

If the duck is baked with the rump left on, the bird may develop an unpleasant aroma after baking.

Duck with honey crust

This recipe is passed down from generation to generation, delighting family and guests every time. festive table. Honey prepared according to step by step recipe From the photo it turns out very tasty and aromatic.

Ingredients:

duck – 1.5-2 kg;
garlic – 2-3 cloves;
honey - 1 tbsp. l.;
green apple (sweet and sour) – 1 pc.;
tangerines – 2 pcs.;
pitted prunes – 150 grams;
salt and pepper to taste.

Preparation:

Wash the duck well, trim off the fat and rump. Rub with a mixture of salt, pepper and garlic, passed through a press. Don’t forget that the inside of the bird carcass also needs to be rubbed.

Dilute honey with ½ glass of water and brush the bird with the resulting syrup. Leave in a cool place for 1.5-2 hours.

After the duck has been marinated, stuff it with prunes, small tangerines with peel and apple slices.

Grease again with the prepared syrup. Send to sleeve. Place in a baking dish.

Bake for 1.5-2 hours, the time depends on the size of the carcass.

Before serving, cut the game lengthwise. The filling will be our side dish. Bon appetit!

To make the honey duck for the New Year 2019 juicy, 40 minutes after baking, take it out, cut the sleeve and periodically pour the resulting juice on top.

Duck in honey mustard marinade

Honey adds flavor to any meat golden crust, enhances its aroma. To add a little piquancy to the marinade, you can add a little mustard.

Ingredients:

duck – 1.5-2 kg;
honey - 2 tbsp. l.;
mustard – 2 tbsp. l.;
salt, pepper to taste;
water – 150 ml.

Preparation:

Rinse the bird well, remove excess fat and rump. Leave to dry, dry the inside with a paper towel.

We make punctures on the skin. Rub with a mixture of pepper and salt. Leave in a cool place to marinate for 6-7 hours. It is advisable that the duck marinate for 8-10 hours.

Prepare mustard-honey sauce - mix mustard and honey. Coat the bird with sauce on all sides, including the inside.

Transfer the duck to a heat-resistant dish and cover tightly with foil.

The meat should be baked at 180 degrees for 1.5-2 hours.

Periodically, the bird needs to be taken out and poured over the top with the released juice.

Serve with chopped herbs, vegetables or other side dish.

To correctly determine the baking time, you need to use this calculation - for 1 kg of weight, 1 hour in the oven is required.

Duck stuffed with rice and mushrooms

There are quite a lot of recipes, they all turn out very tasty and aromatic. Delight your guests aromatic meat game and a good combination of rice and mushrooms.

Ingredients:

duck – 1.5-2 kg;
long grain rice – 0.5 cups;
champignons – 200 grams;
onions – 1 pc.;
mustard sauce – 1 tsp;
honey – 1 tsp;
lemon juice – 50 grams;
garlic – 5 cloves;
salt, pepper, other spices to taste;
fresh greens.

Preparation:

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Rinse the carcass well, grate a small amount salt on all sides and inside.

Wash the rice and put it on slow fire cook until half cooked. Chop the onion small cubes, mushrooms - into strips. Fry the food in a frying pan with a small amount of vegetable oil.

When the onion turns golden, add rice. It must first be washed under running water so that it is crumbly.

Stir the contents of the pan, add spices and salt. Fry for another 10 minutes.
Let's start preparing the sauce. Mix honey, mustard and a little salt with 1 tsp. vegetable oil and 1 crushed clove of garlic.

Add finely chopped herbs to the cooled filling and stuff the duck. Add 4 whole cloves of garlic. Secure with toothpicks.

Coat the bird honey mustard sauce. Place in a heatproof dish, cover with foil.
Bake for 2 hours, with an oven temperature of 180 degrees. The time is adjusted depending on the size of the carcass.

Periodically you need to take it out and pour juice on top of it.

If you notice dark, slightly burnt skin on the duck, this does not mean it is ready. Honey gives the meat a specific dark crust.

Duck in Ukrainian

Few people are familiar with this recipe, but let’s say for sure that the duck for the New Year 2019 will turn out excellent. The bird is stuffed with potatoes and dill, it turns out nourishing, juicy with an appetizing crispy crust.

Ingredients:

duck – 1.5-2 kg;
potatoes – 300 grams;
onions – 1 pc. (average);
fresh dill – 1 bunch;
soy sauce– 2 tbsp. l.;
honey - 1 tbsp. l.;
butter – 50 grams;
garlic – 1 clove.

Preparation:

Preparing the duck. We wash it, remove excess fat and rump. We make punctures in the skin.

Peel the potatoes and cut into large cubes. Peel the onion and chop into thin half rings.

Cut the butter into small cubes, finely chop the greens with a knife. Mix the following ingredients: potatoes, herbs and butter.

Now let's start the marinade. Mix soy sauce, honey, spices and crushed garlic and bring to a homogeneous consistency.

Stuffing potato filling our game, we fasten the edges of the skin with toothpicks or sew it together.
Coat the top with sauce and place in a heat-resistant dish. Cover tightly with foil and bake.

Bake the carcass for 1.5-2 hours, depending on the size. The oven temperature should be 190 degrees. Periodically, the bird should be removed from the oven and the resulting juice should be poured over the top.

Before serving, remove the threads (or toothpicks). Sprinkle with chopped herbs.

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New Year 2018 of the Yellow Earth Dog is just around the corner, and every housewife is faced with the question: what to cook for the New Year? What should the menu be like? What should the table setting be like? What to celebrate the New Year in?

On this evening, as a rule, the whole family gathers at the table, this is especially important on the eve of the Year of the Yellow Dog. This can serve as an important milestone in the relationship between family members in the new year. You need to celebrate the New Year 2018 with a cheerful mood and a light soul, and under no circumstances should you quarrel.

This year's main color is yellow. You can also celebrate this year in other shades of yellow: gold, beige, brown, orange.

Men should look masculine and wear trousers (but not jeans), a pullover or a jumper.

The festive table menu should be varied. This and meat dishes, salads, snacks, seafood, fish, fruits, desserts, everything that the Dog likes. And the dog, as you know, eats almost everything.

When setting the table, place meat dishes next to seafood, which will have a beneficial effect on your happiness and well-being, increasing your income in the New Year 2018.

Happy New Year to you!

So as not to wonder anymore, what to cook for New Year, Let's look at one of the main points New Year's menu- These are meat dishes. Let's prepare 8 unusual duck dishes for the New Year 2018, namely:

Royal duck

Products:

1 small 1-1.5 kg duck
4 medium oranges
2 tbsp. white wine vinegar
1 lemon for juice
40 g softened butter
2 tbsp. Sahara
salt, ground black pepper

Preparation:

1. Wash, clean and gut the duck. After trimming the ends of the wings, tie the legs to each other. After rubbing it with salt and pepper on all sides, place it on the grill, breast side down. Place a baking tray with water under the grill.

2. We will bake the carcass at a temperature of 190 degrees for 60 minutes, and then turn it over on its back, pour in fat, and bake again for 60 minutes, then raise the temperature in the oven to 220 degrees, and bake for another 30 minutes.

3. While the duck is roasting, prepare the sauce.

Squeeze the juice out of 2 oranges, cut the 3rd into slices along with the peel, and peel the 4th and cut into cubes.
melt sugar in a bowl, add vinegar, orange and lemon juice, while stirring, boil everything by half.

4. At the end of frying, take the baking sheet where the fat has drained and pour it into another saucepan, bring to a boil, add butter here - beat and add orange pulp, orange slices with zest. Combine with the sauce, add salt and mix everything.

5. Transfer the duck to a dish and generously pour the sauce over it.

Stuffed duck without bones

Products:

1 piece - duck
200 g buckwheat
2 pcs chicken eggs
100 g butter
2 medium onions
30 g of any dried mushrooms
1 medium sized carrot
cherry or canned tomatoes, lemon, parsley - used for decoration

Preparation:

1. Cut the processed bird along the back from the neck to the end of the body. With a sharp knife Carefully, so as not to damage the skin, separate and remove the duck skeleton. Leave the wings and drumsticks. Salt the skin and meat 1 hour before baking.

2.Now put a saucepan with water - 2 cups, cook the removed skeleton, carrots, peeled offal and pre-soaked dry mushrooms. Strain the broth. Finely chop the mushrooms and giblets.

3. Cook the buckwheat until half cooked, don’t forget to add salt in the resulting broth.

4. Fry finely chopped onion until transparent. Chop the hard-boiled eggs into 5x5 mm cubes.

5. Add mushrooms, eggs, onions, offal, salt, pepper to the prepared buckwheat (rice) porridge and mix everything. We stuff the duck with this minced meat, sew it up, give the carcass a shape, tie the legs and wings to each other.

6. Place the cooked duck in a greased duck pan and bake in the oven for 2 hours, not forgetting to baste with fat and sprinkle with water.

7. Remove the threads from the chilled duck. Serve with lemon, tomatoes and herbs, as well as sauce.

Important! -The duck should not be stuffed tightly with minced meat, as the seam may come apart.

You can also add some duck meat, previously cut into cubes, to the minced meat.

"Appetizing" duck

Products:

1 duck
200 ml 15% sour cream
4 medium oranges
2 lemons (juice)
2 pieces of dried apricots and prunes
salt, ground black pepper, paprika - to taste
1 tsp granulated sugar

Preparation:

1.For the marinade: mix sour cream with lemon juice, salt, pepper, add paprika, sugar and mix everything.

2. Spread the resulting marinade on top and inside of the duck. Place in the refrigerator overnight.

3. Pour boiling water over dried apricots and prunes. Peel 3 oranges and cut into slices. Then we combine dried apricots, prunes and oranges, mix everything and stuff the duck. Cut 1 remaining orange into slices.

4. Place the bird in the duckling pan, add salt and pepper, place orange slices on top and cover tightly with foil.

5.Roast in the oven at 180 degrees for 40 minutes.

"Drunk" duck

Products:

1 duck (approx. 1.5 kg)
120 g butter (margarine)
4 apples
1.5 l beer
salt and ground black pepper to taste

Preparation:

1. Rub the prepared duck carcass with salt and pepper outside and inside.

2.Wash the apples, peel them and remove the core. Then cut into slices and stuff the carcass with them, adding softened butter.

3. Take the ducklings and put the bird in, fill it with beer. You need to bake in the oven for 1.5 hours at 200 degrees.

Duck with prunes

Products:

1 duck weighing 2 kg
0.5 kg pitted prunes
salt
for dough: 1 glass of water; 0.5 kg flour; 1 egg; salt

Preparation:

1. Rub the prepared, dry duck well with salt, and then stuff it with prunes.

2 Mix all the ingredients for the dough and get a dough with a texture like dumplings. Then we roll it into a round layer.

3. Place the duck in the prepared dough and wrap it, then place it on a baking sheet.

4. Baking takes place in an oven preheated to 180 degrees for 1.5-2 hours, pouring the released fat over the dough.

5. Serve the finished duck on a platter, surrounded with herbs and fruits.

Duck with ginger

Products:

1 duck (1.5 kg)
100 g fresh ginger root
2 large cloves of garlic
1 tbsp. dried sage
2 medium onions
1 tbsp. herbs de Provence spices
salt, ground black pepper to taste
1 can of pickled tomatoes or fresh cherry tomatoes
1 large bell pepper
2 tbsp. l mayonnaise

Preparation:

1.Prepare the duck carcass: gut, wash, dry and rub with salt, pepper and spices, let it stand for 1 hour.

2. prepare the filling:

- peel the ginger and grate it
- .bow half ring mode
- Crush sage, ginger, salt (a pinch), and garlic in a mortar. Combine everything with the onion and mix thoroughly.

3. Stuff the duck carcass with the prepared filling, wrap it in foil. Bake in the oven at 180 degrees for 1 hour, then remove the foil - and another 1.5 hours at 160 degrees, pouring over the released fat.

4. Before serving, remove the filling from the finished carcass and decorate the duck with tomatoes, pepper and mayonnaise.

Peking duck

This amazing recipe has remained unchanged since 1330, it was invented by the personal nutritionist of the Chinese emperor. Only the technology of the dish has changed since the 14th century; the bird began to be marinated and therefore, when finished, its skin was thin and the meat was especially tender. The ideal bird for this dish is chosen to be young, fresh, large and meaty.

Products:

duck (2-3 kg)
1 tbsp. sherry
1 tbsp ginger powder
1 tbsp. sesame oil
1 tbsp. ground black pepper
4 tbsp honey
5 tbsp. soy sauce
salt to taste

Preparation:

1. Cooking the duck.

The duck needs to be washed, the upper phalanges of the wings cut off, and excess fat in the neck and tail area cut off from the carcass. Next, hang the duck on a hook (you can use a steelyard or, as people say, a canter), pour boiling water over the duck and dry it.

2. Pour sherry over the prepared duck inside and out without wiping it, after 10 minutes place it on the bottle and rub it with salt. Place it on a tray and marinate for 12 hours, periodically baste with the liquid that drains from it. After this, coat with 1/2 honey and refrigerate for 12 hours.

3. Place the marinated carcass on a wire rack, breast side up, place the rack on a baking sheet with water and cover everything with foil. Roast in the oven at 190 degrees for 1 hour 10 minutes. Remove from the oven.

4. Mix 1/2 soy sauce, ginger, sesame oil and pepper. Brush the duck with this mixture and place it on the grill again, remove the baking sheet and foil, bake for 25 minutes at 250 degrees.

5. Then mix the rest of the honey and soy sauce, coat the duck with glaze and cook in the oven on the grill for 5-10 minutes. Cool with the oven turned off for 10 minutes.

6. Cut the finished carcass into portions and decorate with herbs and vegetables.

Stuffed duck with rice and dried apricots

You will need:

1 duck
1 cup any rice
50-100 g dried apricots
50 g softened butter
2 medium onions
1 piece large carrot
2 tbsp. full fat sour cream
1 piece lemon
salt, ground black pepper
1 tbsp. almonds
allspice 3-4 peas

Preparation:

1. Peel the onion, cut into cubes and sauté in butter. Add grated carrots to it, and also pour in 2 tbsp. lemon juice.

2. Lightly boil the rice. Cut dried apricots into strips and Walnut grind. Mix onion and dried apricots with rice, be sure to add salt and pepper and let stand for 30-40 minutes.

3. First rub the prepared carcass with salt, and then with a mixture of sour cream and grated almonds. We stuff the duck with the prepared mixture, sew it up and put it in a baking sleeve, and bake for 1 hour in the oven, then cut the sleeve, pour over the released juice and bake for another 40-50 minutes.

We check the readiness of the duck with a toothpick; the light juice released indicates the readiness of the meat.

Have a nice New Year!

What is the best way to cook duck for New Year in the oven? We offer best recipes with photo!

Duck is the main dish on the holiday table for any occasion, especially New Year's table such beautiful dish will decorate for sure. Duck meat is quite fatty, the specificity of its preparation is to maintain proportions: remove excess fat without drying out the meat. Otherwise, the meat will be excessively dry.

The way out is to use bags or a baking sleeve. The cooking technology remains the same, but the duck placed in the bag retains its juiciness and is imbued with the aromas of the ingredients used.

Advice! You can simply roast the duck in the oven, but you will need to periodically baste it with the juice that forms during stewing.

https://youtu.be/DAqSrLLdpLw

The quantitative composition of the products in the recipes proposed below is calculated for a duck carcass weighing 2 kg (unless there are additional reservations).

You will need:

duck;
3 tablespoons of vegetable oil or other fat;
3 medium potatoes;
apples – 2 pcs.;
milk - two tablespoons;
broth or water - a glass;
lemon juice and grated zest;
salt, pepper, other spices - to taste.

Preparation:

Before cooking, boil the duck for 5 minutes in boiling water - this will allow it to get rid of excess fat and cook faster in the oven.
Then cool a little and rub from the inside lemon zest and juice mixed with a little oil, black pepper and salt.
While the duck is marinating a little, cook mashed potatoes and mix it with grated apples, milk and salt to taste. It's good if you got a duck with giblets!
Boil them separately, chop and add to potato and applesauce. The filling and side dish for the duck are ready.
Take out your duck, stuff it with the mixture, sew up the cut and place it back down on a baking sheet. Grease the top with fat or oil and place in the oven for half an hour.
During this time, do not forget to open the oven a couple of times and pour broth over the carcass or just warm water. After the time has passed, turn it over on the other side, grease it again with oil and simmer for another half hour, often pouring over the juice remaining on the baking sheet.
Divide the finished duck into pieces, place the filling on a dish - top the duck and serve.

How to cook duck with noodles and porcini mushrooms in the oven for the New Year

Ingredients:

duck;
1 onion;
400 g noodles;
2 eggs;
clove of garlic;
porcini mushrooms – 500 g fresh or 100 g dry;
salt, pepper, paprika, parsley.

Preparation:

Rub the duck with this mixture: salt, black pepper, paprika and garlic. If you can’t decide on the taste, take 2 tsp. salt and one at a time - everything else, a clove of garlic can also be different. While the meat is soaking in spices, boil the noodles - do not overcook.
Ideally, of course, it is better if there are noodles homemade. If not, take it from durum varieties so as not to boil over. Beat the eggs.
Cut the mushrooms into pieces (dry ones should be boiled first), and fry with onions and giblets (if any) until golden brown. Eggs, mushrooms and onions - add everything to the noodles and mix well.
The duck carcass is filled with this mixture and sewn up. Place the prepared duck in a sleeve or roasting bag and fry for an hour and a half.
Then tear the film to give your duck a beautiful “tan”, leave for another half hour. When serving, do not forget to remove the finished duck from the bag.

Duck with oranges

The option is labor-intensive, but if you want, you will do everything right and delight your loved ones with restaurant taste.

Ingredients:

duck;
4 onions;
orange (one - medium);
100 g celery root and 2 stalks;
2 carrots;
50 ml dry red wine;
rosemary, thyme, olive oil;
salt pepper;
3 tablespoons redcurrant or cranberry jelly;
a glass of chicken broth.

Preparation:

Rub the inside of the carcass with salt and pepper. Cut the orange in half without peeling the peel. Squeeze the juice out of one part, cut the second into small slices.
Divide two peeled onions into 8 parts. Coarsely chop the celery stalks along with the leaves, mix with oranges and onions, add a sprig of rosemary and thyme.
Fill the duck's belly with this mixture. Connect the paws and tie with a strong thread.
Sauté the remaining two onions olive oil, along with diced carrots and celery root.
Place the duck in a baking dish, pour in the wine and broth, and place the duck in it. Place the pan in the oven, preheated to 210 o, and bake for 20 minutes.
Next, reduce the temperature to 180 o and cook for another 1 hour.
Prepare the sauce: Remove the finished duck from the duckling pan to cool, and pour the vegetables and juice in which it was baked into a separate saucepan, add the previously prepared orange juice, berry jelly, stir and put on fire.
Cook the mixture for 10 minutes, stirring. Taste and add salt and pepper if necessary. Break up homogeneous mass blender and strain through a sieve.

The duck is served chilled and topped with sauce.

Delicious duck with apples for New Year

Ingredients:

duck;
2-3 apples – preference is given to sour varieties;
onion head;
a handful of raisins;
carrot;
prunes – 5-6 pieces;
half a glass of water and dry red wine;
vegetable oil, salt and pepper to taste.

Preparation:

Rub the carcass with salt and pepper; you can use a special composition of spices for poultry. Filling: finely chopped onions and apples mixed with raisins.
You stuff the duck, then you need to tie the wings and legs, and use toothpicks to pin the cuts. Lubricate the duckling vegetable oil, place the bird there, pour in a mixture of water and wine.
Add diced carrots and prunes. Simmer at 180 o under the lid for 1.5 hours. Then remove the lid, reduce the temperature slightly and simmer for another half hour.
To serve, the finished duck must be pulled out of the dish and placed on a dish. Use pieces for decoration stewed carrots, plums, pickled gherkins, lettuce, separately baked small apples.

Duck with apples and buckwheat porridge

Ingredients:

1 duck;
half a glass of buckwheat;
4 apples;
a tablespoon of butter;
lingonberries or cranberries;
salt pepper.

Preparation:

Rub the carcass with the pepper-salt mixture as usual. Cooking buckwheat porridge with the addition of butter. Cut the apples into small cubes and mix with the porridge.
We stuff the duck and sew it up. Place our duck with porridge in a duck pan or deep baking tray, onto which a quarter glass of water has been poured, and simmer until done.
When serving, remove the porridge from the duck with apples, arrange it around and decorate with berries.

Duck with apples and minced meat

You will need:

1 duck;
500 grams of minced meat, any;
apples – 3 medium;
a bunch of greenery;
2 tbsp. spoons of ground crackers;
a tablespoon of honey, mustard, salt, pepper.

Preparation:

Prepare the following mixture: salt, pepper, mustard, honey and a spoonful of chopped herbs. Rub this mixture evenly over the duck.
You need equal amounts of honey and mustard; determine the amount based on the size of the carcass so that you can coat the entire duck inside and out.
Mix chopped meat with pieces of apples, herbs, breadcrumbs, vegetable oil or other fat, season to taste with salt, sugar and spices, and fill the prepared duck with this minced meat.
You can simmer this preparation on a deep baking sheet, periodically pouring juice over it in a duck pot.
The time for stewing duck in the oven, which is indicated in recipes, is not a mandatory constant attribute.
The toughness of the meat varies depending on the age of the bird; the cooking time is affected by the duration of marinating, the oven heating time, and the size of the carcass.

Prescription time is average. You need to determine readiness yourself by periodically piercing the meat with a fork.

Happy New Year and bon appetit!

For many centuries, baked game was considered gourmet dish, which was served on the tables of noble and rich people. Today, poultry dishes are prepared in every family, and especially for the New Year. Duck baked with fruits, vegetables or cereals will become a real signature dish on the festive table. The main thing is to choose the right recipe(with photo) to step by step prepare a delicious, tender duck with a crispy, appetizing crust.

For the holiday table, many housewives prepare baked duck; it is stuffed with vegetables, cereals and fruits. Meat with apples and prunes is especially aromatic and appetizing; the use of fresh and dried fruits gives ready-made dish amazing sweet and sour taste.

duck (weighing 2 kg);
3 apples;
a handful of prunes;
2 onions;
Art. spoon of marjoram;
5 teaspoons pepper, salt.

It is better to start preparing the dish on the eve of the holiday. In the evening, wash the duck well and dry it with a paper towel.
Rub the outside and inside with salt, sprinkle with marjoram, fill the belly with chopped onions, transfer the carcass to a container and leave it overnight in a cool place. Duck can be supplemented with any herbs and spices, especially garlic, lemon balm, thyme, basil, all types of pepper and cinnamon.

The next day, 2 hours before cooking, we take out the bird and begin stuffing it with peeled and chopped apple slices along with pieces of prunes.

We take out the bird and start stuffing it

We fasten the edges of the abdomen with toothpicks or sew them up with thread, cover the carcass with foil and put it in the oven for 1 hour (temperature 180 ° WITH).

Afterwards, remove the foil and continue baking the duck for another hour, periodically pouring liquid from the bottom of the pan over it.

We take out the finished duck, give it time to rest for 10 minutes, then transfer it to a beautiful dish and serve with salads and any side dish.

Duck for the New Year is a great idea to provide a tasty and satisfying meal to all guests. It is better to bake the bird in a sleeve, so its meat will be juicier, but it is better to marinate it for 24 hours.

duck (weighing 2.7 kg);
5 apples;
500 g potatoes;
4-5 cloves of garlic;
6 tbsp. spoons of pomegranate sauce;
2 tbsp. spoons of soy sauce;
2 teaspoons honey;
mixture of peppers, salt;
Provencal herbs.

Rub the prepared duck carcass for baking with salt and a mixture of peppers, then coat thoroughly pomegranate sauce, wrap in film and marinate in a cool place for 24 hours.

Cut the apples into slices and remove the seeds. For the recipe, it is better to use green varieties of apples, for example, the “Simirenko” variety. Cut the potatoes into slices and sprinkle Provencal herbs, salt and mix with thin slices of garlic.

We take out the duck, coat it with pomegranate sauce again, stuff the belly with fruit, sew up the ends and place it together with the potatoes in a baking sleeve.

Bake the bird for 2 hours at 180 ° C, then cut the sleeve, grease the carcass with a mixture of honey and soy seasoning, increase the heat to 220 ° With and continue to bake the duck until it becomes a beautiful ruddy color.

Serve the baked duck with potatoes and apples on a beautiful platter, garnished with herbs and fresh vegetables.

Duck for New Year 2019 in the oven: the best recipes

When compiling a menu for the New Year, every housewife tries to choose the best dish recipes. But at the same time, each of them gives preference to those dishes that do not require much time and effort to prepare. One such option is roast duck, which can be cooked whole or in pieces.

As you know, honey has a positive effect on the taste of any type of meat, but mustard adds piquancy.

duck (weighing 2 kg);
2 tbsp. spoons of honey;
2 tbsp. spoons of mustard;
2 teaspoons salt;
ground pepper;
150 ml water.

For roasting, you can buy duck in a store or take it homemade. The main thing is that it is young; neither marinade nor long baking will help an old bird; the meat will still be tough.
So, rinse the duck with water, dry it well, sprinkle it inside and out with salt and pepper. You can use a knife to carefully pry the skin from the side of the abdomen and neck, and salt the meat there.
Now mix honey with mustard in any container, grease the carcass with the resulting sauce (outside and inside), leave the duck to marinate in a cool place for 24 hours.

Then we take out the duck, give it time to stand in the warmth, then put it in a mold and put it in preheated to 180 ° From the oven. We calculate the baking time taking into account the weight of the carcass: for 1 kg of meat - 1 hour.

During the baking process, pour the juice over the duck, so it will bake with a beautiful crust.

Serve the finished duck with any side dish, herbs, vegetables and sauces.

Many housewives know that duck can be baked with apples, but baked duck with pears can be served on a festive table. In this case, the carcass is cooked on pieces of quince, which also gives the dish a special aroma and taste.

duck (weighing 2 kg);
4 pears;
7 prunes;
15 g clary sage;
70 ml honey;
12 g fresh ginger;
quince;
salt and pepper to taste.

We trim off excess fat from the duck, wash and dry the carcass.
For the marinade, finely chop the ginger and mix it with honey, pieces of clary sage, pepper, and add a little oil to release the spices.

Coat the carcass well with the prepared mixture and leave it for several hours, or better yet, overnight.

Slice the quince and pear. Stuff the carcass with pear slices and prunes. We make a quince base, place the duck on it, chop off the belly with toothpicks, make punctures along the spine and put in the oven for 15 minutes (temperature 230 ° WITH).
Then cover the carcass with foil, reduce the heat by 50 ° C and cook the bird for two hours, periodically basting it with the released juice.

Serve the finished duck directly on quince pieces, garnished with herbs and apple serpentine.

Peking duck is a classic Chinese cuisine. Of course, it is quite difficult to prepare such a dish according to all traditions, but there is an adapted recipe (with photo) that will allow you to prepare a beautiful and incredibly tasty holiday dish at home step by step.

medium sized duck;
2 liters of boiling water.

For the marinade:

3 tbsp. spoons of honey;
3 tbsp. spoons of soy sauce;
2 tbsp. spoons of dark balsamic vinegar;
2 tbsp. spoons of white wine;
star anise to taste.

To submit:

2 fresh cucumbers;
a bunch of green onions;
Hoisin sauce (Chinese sweet and sour sauce);
rice cakes.

Scald the prepared duck carcass with boiling water so that the skin tightens.
Pour wine, soy, honey into a saucepan and, if desired, add other spices, stir and heat.
We coat the duck with hot marinade, fix it in a vertical position (hang it) and leave it in this position for several hours in a cool place (preferably overnight).
Afterwards we will hold the duck room temperature for 1 hour, then sew up the belly, stick the tips of the wings into the sides of the carcass and place the bird on the grill, place a baking sheet with water under the bottom, bake for 70 minutes (temperature 190 ° WITH). If during the baking process the duck becomes very fried and burns, then it should be covered with foil, but so that the paper does not come into contact with the skin.
Cut thin pieces of meat from the baked duck, place on a beautiful dish and serve with green onions, fresh cucumber.

Duck pieces in the sleeve: recipes

Duck for New Year 2019 can be cooked as a whole carcass or in pieces and preferably in a sleeve. The recipe (with photo) involves the use of spices, seasoning, and the addition of vegetables and fruits.

Duck baked in pieces in a sleeve with dried fruit turns out very tasty, tender and aromatic.

duck (medium size);
one lemon;
head of garlic;
8-10 prunes;
8-10 olives;
3-4 sprigs of rosemary.

Chop the duck carcass into portions. In order for them to turn out rosy in the sleeve and not boiled, it is advisable to first fry them in oil until golden.

Then add cloves of garlic, olives, prunes, lemon and rosemary to the fried pieces of poultry. We try to place all additives as close to the meat as possible. Sprinkle everything with spices, salt, pour oil and leave to marinate for at least an hour.

Afterwards, transfer the entire contents of the frying pan into a baking bag and place in the oven for 50 minutes (temperature 180 ° WITH).

Baked duck breast for New Year 2019

For holiday dish you can buy a duck carcass and simply cut it into pieces, but it is better to bake duck breasts with a spicy filling of onions, garlic and raisins.

Baked duck breast for New Year 2019

1 kg duck breasts;
1/3 cup lemon juice;
large onion;
3 cloves of garlic;
30 g raisins;
70 ml soy sauce;
2 tbsp. spoons of spices for barbecue.

Sprinkle the duck breast with lemon juice and leave for 20 minutes. If the duck is not young, then before marinating it should be kept in mineral water few hours.

Afterwards, pat dry with a paper towel and generously rub the breast with barbecue spices.

Roll the breast into a roll, wrap it in film and leave to marinate for an hour.
Then soak the meat in soy sauce.
Chop the onion into rings and the garlic into thin slices.
Place onion rings on one half of the marinated duck breast, garlic on the other, and raisins in the middle.

Fold the breast in half, tie it with threads and put it in a bag, bake for 1.5 hours (temperature 200 ° WITH).
At the end of baking, reduce heat to 180 ° C, switch the oven mode to grill and open the package slightly.

Ready duck breast cut into portions and serve with sweet onions and basil.

Marinades for duck

Many housewives do not want to mess with a duck, they consider it meat is tough, which will only spoil the festive table. But in preparation it is important to take into account all the details that will help achieve the best result.

Sweet and sour marinade for duck is considered a classic of the genre for preparing such a baked dish.

1 tbsp. spoon of soy sauce;
1 tbsp. spoon of tomato paste;
2 tbsp. spoons of granulated sugar;
teaspoon of wheat flour;
4 tbsp. spoons of water;
1.5 tbsp. spoons of table vinegar;
3 tbsp. spoons of lemon juice;
ginger.

Pour granulated sugar into a saucepan, pour in soybeans, vinegar, put tomato paste and put it on fire.
Pour flour into a bowl, add water, stir everything thoroughly and place in a saucepan, stir and remove from heat.
As soon as the marinade has cooled, add the finely grated ginger and pour in the citrus juice.
Coat the duck carcass well with the prepared marinade and leave it overnight.

A marinade of mustard, honey and orange juice will allow you to prepare a real gourmet dish for your holiday table.

2 oranges;
1 tbsp. spoon of grain mustard;
2 tbsp. spoons of soy sauce;
3 tbsp. spoons of honey;
salt, spices.

We squeeze the juice from two oranges into a bowl, pour in the soybeans, add honey and mustard beans, and stir.
We make several punctures in the skin with salt and pepper, grease the duck carcass with marinade, and leave it overnight.

A marinade based on dry wine will allow you to cook the duck on the grill or on a spit.

2 cloves of garlic;
2 onions;
200 ml dry wine;
salt, coriander;
nutmeg, clove stars.

Finely chop the onion and cloves of garlic, pour dry wine over the vegetables, add coriander, nutmeg and clove stars.
Rub the duck carcass with salt and pepper, pour in the marinade and leave for at least six hours.
During baking, it is advisable to periodically baste the duck with wine marinade.

Duck is a specific product and requires special attention and lengthy preparation, which involves long marinating. It is thanks to the aromatic composition of the marinade that you can bake tender and tasty duck meat.

What is the best way to cook duck for New Year in the oven? We offer the best recipes with photos!

Duck is the main dish on the holiday table for any occasion, and such a beautiful dish will certainly decorate the New Year's table. Duck meat is quite fatty, the specificity of its preparation is to maintain proportions: remove excess fat without drying out the meat. Otherwise, the meat will be excessively dry.

The way out is to use bags or a baking sleeve. The cooking technology remains the same, but the duck placed in the bag retains its juiciness and is imbued with the aromas of the ingredients used.

Advice! You can simply roast the duck in the oven, but you will need to periodically baste it with the juice that forms during stewing.

The quantitative composition of the products in the recipes proposed below is calculated for a duck carcass weighing 2 kg (unless there are additional reservations).

How to cook duck in the oven with apples and potatoes for New Year?

You will need:

duck;
3 tablespoons of vegetable oil or other fat;
3 medium potatoes;
apples – 2 pcs.;
milk - two tablespoons;
broth or water - a glass;
lemon juice and grated zest;
salt, pepper, other spices - to taste.

Preparation:

Before cooking, boil the duck for 5 minutes in boiling water - this will allow it to get rid of excess fat and cook faster in the oven.
Afterwards, cool slightly and rub the inside with lemon zest and juice mixed with a little oil, black pepper and salt.
While the duck is marinating a little, cook mashed potatoes and mix it with grated apples, milk and salt to taste. It's good if you got a duck with giblets!
Boil them separately, chop and add to potato and applesauce. The filling and side dish for the duck are ready.
Take out your duck, stuff it with the mixture, sew up the cut and place it back down on a baking sheet. Grease the top with fat or oil and place in the oven for half an hour.
During this time, do not forget to open the oven a couple of times and pour broth or just warm water over the carcass. After the time has passed, turn it over on the other side, grease it again with oil and simmer for another half hour, often pouring over the juice remaining on the baking sheet.
Divide the finished duck into pieces, place the filling on a dish - top the duck and serve on the New Year's table.

How to cook duck with noodles and porcini mushrooms in the oven for the New Year

Ingredients:

duck;
1 onion;
400 g noodles;
2 eggs;
clove of garlic;
porcini mushrooms – 500 g fresh or 100 g dry;
salt, pepper, paprika, parsley.

Preparation:

Rub the duck with this mixture: salt, black pepper, paprika and garlic. If you can’t decide on the taste, take 2 tsp. salt and one at a time - everything else, a clove of garlic can also be different. While the meat is soaking in spices, boil the noodles - do not overcook.
Ideally, of course, it is better if the noodles are homemade. If not, take from hard varieties so as not to overcook. Beat the eggs.
Cut the mushrooms into pieces (dry ones should be boiled first), and fry with onions and giblets (if any) until golden brown. Eggs, mushrooms and onions - add everything to the noodles and mix well.
The duck carcass is filled with this mixture and sewn up. Place the prepared duck in a sleeve or roasting bag and fry for an hour and a half.
Then tear the film to give your duck a beautiful “tan”, leave for another half hour. When serving, do not forget to remove the finished duck from the bag.

Duck with oranges

The option is labor-intensive, but if you want, you will do everything right and delight your loved ones with restaurant taste.

Ingredients:

duck;
4 onions;
orange (one - medium);
100 g celery root and 2 stalks;
2 carrots;
50 ml dry red wine;
rosemary, thyme, olive oil;
salt pepper;
3 tablespoons redcurrant or cranberry jelly;
a glass of chicken broth.

Preparation:

Rub the inside of the carcass with salt and pepper. Cut the orange in half without peeling the peel. Squeeze the juice out of one part, cut the second into small slices.
Divide two peeled onions into 8 parts. Coarsely chop the celery stalks along with the leaves, mix with oranges and onions, add a sprig of rosemary and thyme.
Fill the duck's belly with this mixture. Connect the paws and tie with a strong thread.
Saute the remaining two onions in olive oil, along with diced carrots and celery root.
Place the duck in a baking dish, pour in the wine and broth, and place the duck in it. Place the pan in the oven, preheated to 210 o, and bake for 20 minutes.
Next, reduce the temperature to 180 o and cook for another 1 hour.
Prepare the sauce: Remove the finished duck from the duckling pan to cool, pour the vegetables and juice in which it was baked into a separate saucepan, add the previously prepared orange juice and berry jelly, stir and put on fire.
Cook the mixture for 10 minutes, stirring. Taste and add salt and pepper if necessary. Blend until smooth with a blender and strain through a sieve.

The duck is served chilled and topped with sauce.