Duck baked with bread. Duck baked in the oven - general principles and methods of preparation.

On the eve of the holidays, the hostess faces the main question - how to surprise guests without spending a lot of time. Ideal option considered a bird baked with various fillings. How to cook duck in the oven so that it remains juicy and soft? To do this, you need to remember some nuances, which we will tell you about now.

How to choose a duck for cooking?

Before you start cooking, you need to choose a bird. It can be grown at home, that is, village, or in a factory - factory. Features of feeding will be different, and the quality of meat depends on them. In most cases, a carcass bought in a store has more tender meat and often tastes like chicken.

The duck can be large or small. In the first case, on the carcass there will be more meat and fat. But if you plan to cook it as a dish for two, you can choose a small bird. The average carcass weighs about 2-3 kilograms. The bird raised in the village has dark skin and a large number of fat To begin with, it is better to choose factory-made poultry, and in the future you can try to cook country duck.

What you need to cook duck

The duck can be baked whole, in pieces or stuffed.

According to professional chefs, stuffed duck is considered especially tasty. In addition to poultry, depending on the recipe, you may also need: cereals, garlic, onions, berries, dried fruits, celery, potatoes, lemons, oranges. To add flavor you will need dill, parsley, thyme, basil, a little coriander and cumin. Honey and cranberries are also often used.

To bake poultry in the oven, you need to select dishes. This could be a duckling pan, a baking sheet, or any other dish with thick walls. If you plan to use foil, you can place the carcass directly on the grill, but first place a frying pan under it to drain the juices and fat. Some people prefer to bake the carcass in open form Grilled. A microwave with the appropriate mode is also suitable.

Methods for cooking duck

Game or poultry prepared in pieces and whole. Served dish cook faster, but whole carcass it looks more impressive, and the taste is preserved better. First of all, let's decide how to cook duck in the oven for... festive table. Exists great amount recipes Let's look at the most popular and delicious ones.

Apples
Prunes and dried apricots
Nuts
Salt and spices

The carcass must be washed and dried with a towel. Giblets are removed at the time of processing. Rub the carcass with spices and salt on all sides, including the inside. Peel and cut apples, oranges, dried fruits into pieces, add nuts. We stuff the bird's belly with the filling and sew up the edges with thread. Lubricate the outside of the bird with vegetable oil and place it in the oven, following the basic temperature recommendations described in the tips section.

Bake the duck until done. After this, we cut the carcass into portioned pieces and serve along with a side dish to the table.

If the carcass was baked in foil, then it is necessary to slightly change the baking scheme. To do this, the bird is baked for an hour.

As soon as it is almost ready, you need to carefully remove the foil and put the baking sheet back in the oven to form golden crust.

How to bake a duck in your sleeve

To ensure that the duck is especially juicy after cooking, a roasting sleeve is used. You choose the cooking method yourself. The same goes for the filling. The abdomen needs to be sewn up using a needle and thread, placed in the sleeve, air released, and secured with a special clip. Game is baked in this form for 90-100 minutes. 15-20 minutes before the end of the specified time, you need to pierce the sleeve and let the bird brown.

Duck with citruses

The next master class is for those who love sour taste And pleasant aroma oranges and lemons. To prepare you will need following ingredients:

Duck carcass
Two oranges
Lemon
Vegetable oil
Spices and salt

The carcass must be washed and kept in the marinade. To prepare it, squeeze the juice of one orange, lemon, add vegetable oil and spices. Leave the bird in the marinade for 8-10 hours. The finished carcass is stuffed with orange slices and pieces of celery or apples. Seal the edges with toothpicks and place on a baking sheet.

The bird is baked with oranges for 2-2.5 hours. During the last hour, it is recommended to baste the bird with the juices and fat it secretes. While the duck is baking, you need to prepare the glaze. For this we use orange juice, honey and wine. Boil the mixture by half and let it cool. It should have the consistency of syrup. The finished bird should be divided into portions, placed on a platter along with oranges, pouring glaze on top.

Duck in cheese sauce

The recipe involves cooking the bird in pieces. For this you will need:

duck pieces (boiled or fried),
4 tomatoes,
1 pepper,
1 onion

For the sauce:

vegetable oil 2 tablespoons,
1 cup poultry broth,
milk 1 glass,
1 egg,
sour cream 2 spoons,
cheese 100 grams.

Tomatoes, peppers and onions need to be cut into pieces and stewed in butter. Cut the duck carcass into portioned pieces and place them on a baking sheet. Place them on top prepared vegetables. Place the dish in the oven for 15-20 minutes.

To prepare the sauce, you need to combine the following ingredients: 1 spoon of butter, broth, milk and beaten egg. The mixture is boiled until thick. At the same time, the cheese is grated and filled with whipped yolk and sour cream. The duck must be coated with sauce and poured with the cheese mixture. The baking sheet is placed in the oven until a golden crust forms on the dish. Serve it with potatoes or rice.

To prepare this delicious dish, you will need:

Duck carcass.
2 cloves of garlic.
Spices and salt.
Dough (¼ liter kefir, 2 cups flour, egg and a packet of baking powder).

Rinse the prepared carcass and dry it with a paper towel. Rub with spices outside and inside. Knead the dough from the listed ingredients and let it rest. Then roll out the layer and wrap the duck carcass in it, breast side down. Lift the edges of the dough and pinch them. Place the duck on a parchment sheet, seam side down.

The duck is baked in the dough for an hour. After 60 minutes, you need to remove the dough and continue cooking for another 30-40 minutes. Before serving, cut the duck into pieces and cover with crusts of baked bread.

When preparing duck according to this recipe, you can use any filling. Apples, oranges or black bread with prunes are suitable. To do this, you need to cut Borodino bread into cubes. Add steamed prunes and raisins to it. The duck is stuffed with this mixture and then wrapped in dough.

Duck with potatoes

The most common dish - duck with potatoes - evokes a special appetite. To prepare it, you need to rub the prepared carcass with spices and salt, stuff it with dried fruits or cut it into pieces. Onions sprinkled with spices and duck pieces are laid out in layers on a sheet of foil. The top of the bird is sprinkled with lemon juice. The foil is wrapped and the dish is placed in the oven for 90-120 minutes.

At this time, you need to boil the potatoes, cut them into pieces and sprinkle with a mixture of chopped garlic and herbs. Everything is served on the table in large dish, placing pieces of duck in the center and potatoes around the edges.

An interesting recipe for stuffed duck is shown in the video master class. Even those who have never cooked duck can use it to bake a bird and surprise guests with an original dish.

How to serve duck?

The baked duck should be left to stand for 15-20 minutes. After this time, use a sharp knife to divide it into pieces. Legs and wings are cut at an angle of 45 degrees. The legs are divided into tibia and femur. Plates of meat are cut from the breast. Everything must be served in common dish, and not putting it on plates.

As already mentioned, stuffed duck is most often prepared. Remember that meat expands in volume during cooking. The same goes for the filling. That is, you don’t need to stuff the carcass tightly, otherwise during baking it will burst or the seam will come apart. To prevent the duck’s wings from spreading when roasting, they need to be tied to the body with thread.

It is especially important to determine the cooking time of the bird. This indicator depends on the freshness of the meat, the age of the bird, the characteristics of its feeding and the cooking method. In other words, if you use a marinade, the baking time is significantly reduced. In most cases, cooking duck will take 60 to 120 minutes, but no more.
In order for the bird to be juicy, you need to put it on the bottom oven container with water. Observe the following when baking temperature regime. For the first ten minutes, the oven temperature should be 230 degrees. Over the next 10-15 minutes we reduce it to 200 degrees. Subsequent cooking of the carcass continues at 180 degrees.

And last important advice: be sure to baste the carcass during baking with the fat and juices that are released. Then it will be nice and crispy.

Welcome everyone back to the blog! Among all the holiday dishes, duck baked in the oven is my favorite. You don’t need much time for preparation, and the variety of fillings is such that you won’t be able to try it in your entire life. It is prepared with tangerines, and with vegetables, cereals and mushrooms, with sweet and sour sauces, hot and spicy.

Now is the hottest time for such a delicious dish, so I decided to tell you several options for this wonderful dish, which have already been tried more than once by my picky family members and beloved guests.

From this article you will learn:

How to choose a good duck for roasting in the oven

No matter how we, housewives, conjure a dish, even when the most best recipes, but the ingredients were of poor quality, then the result will be far from ideal. Because if you want to serve delicious bird, then the process of its preparation should begin in the store. We inspect the carcass from all sides, feel the beak and paws, do not hesitate to sniff and buy only if it meets the following conditions:

The meat does not emit unpleasant odors;
There is no dent left at the point of pressure;
The meat is smooth, not loose, with a slight pleasant shine;
The color of the whole carcass is uniform, pink, when cut it is bright red;
The membranes on the paws move apart easily and do not stick to each other.

If our candidate for baking meets all the points, then this means that it is fresh and can be safely cooked without fear of poisoning. And if you want the baked meat to be juicy and soft, then try to choose a younger duck. Ideally, if you can find a two-month-old broiler female. Drakes, in my opinion, are tougher.

I have a couple of secrets that help identify a young bird:

Beak: flexible, slightly soft, without growths and odor;
Webbed feet: yellow, elastic, thin;
Carina (bone on which the pectoral muscles are attached): its tip is in the form of cartilage, not hardened;
Fat: light and in small quantities.

Often housewives, when choosing a carcass for preparing a Christmas duck, make the mistake of preferring a fattier bird. It is better to take a moderately well-fed one, because the fatter it is, the more likely it is that it was not fed correctly and taste qualities ready-made dish will suffer from this. If this happens, you will have to pay special attention to the gravy and side dishes. For example, with cranberry sauce Almost any less-than-successful meat goes well together.

Important! Poultry is usually more plump and its fat is darker. And it takes longer to prepare than in the factory. Consider this when choosing.

Little tricks of a tasty duck

There are many ways to cook poultry. Some of my friends prefer to boil it first, and only then bake it in foil. Others marinate the meat overnight before putting it in the oven. Still others use a slow cooker, in which they cook the duck in portions, and do without an oven at all. I write down all their recommendations, carefully save them, supplement them with my experience and have already accumulated a decent amount of various baking methods.

It has long been determined experimentally that men prefer meat cooked according to classic recipes. Give them garlic, potatoes, hot seasonings. Girls taste meat with honey, nuts, and fruits with great pleasure. But one condition is mandatory for every gourmet - a crispy crust. They can't come up with anything to achieve this! I do it this way:

To ensure that the bird comes out with a crust, I remove excess fat. It does not allow you to achieve the desired result, softening the skin when heated;
After the carcass is rubbed with all the spices, stuffed and ready to go into the oven, I pierce the breast and thighs shallowly with toothpicks so that the fat flows out during the cooking process;
It is necessary to consider at what temperature to cook the bird. I gradually increase the heat from 150 ºС in the first hour of baking to 200 ºС in the last quarter of an hour;
If the bird is cooked open, I grease the baking sheet with oil and line it with tracing paper or special paper. When I cook duck meat in foil or in a sleeve, I always remove them 20 minutes before it’s ready.

Important! To avoid drying out the duck meat, calculate how long it will take to cook it. Usually take three quarters of an hour for each kilogram of weight and add another third of an hour for browning..

Before cooking duck, do not forget:

Remove the remaining feathers and “stumps” after them;
Cut off the butt to avoid unpleasant odor;
Scald the carcass with boiling water and dry with paper towels.

If you haven't cooked duck before and are worried about the result, bake it in pieces. Before full readiness Regular-sized portions take approximately one and a half hours to cook. Ready duck meat inside is not white, like chicken, but pink or even red.

In the same way it is better to bake and wild duck. Its meat is tougher than that of its domestic counterpart, so it is advisable not to bake the whole mallard. How much to cook wild bird, depends on many factors, so be guided “on the spot.” Just note that mallard meat looks slightly different and may appear undercooked when ready.

If you are lucky enough to find a Mulard duck for sale, take it without hesitation. This species is selective, broiler and the quality of its meat is excellent. Males are traditionally raised for foie gras because they also have excellent livers.

Dishes for every taste

When choosing what to stuff your bird with, look at how well-fed it is. Cereals (rice, buckwheat) will absorb some amount of fat, and fruit and berry fillings Not only will they add piquancy to the dish, but they will also make the duck softer and juicier.

Choose what you can serve this royal dish with based on your personal preferences. It is best served with poultry stuffed with cereals and potatoes. light salad or stewed vegetables, and less heavy fillings are perfectly complemented with pasta, cereals, mashed potatoes. Some cooks like to stew duck in red wine. But I prefer to drink a glass of this noble drink already for the finished dish.

Duck without embellishment

The first thing I want to tell you about baking methods is that a pure duck, without any fillings or bells and whistles, is baked simply:

Rub with salt and pepper;
Soak for a couple of hours;
Wrapped first in several layers of parchment and then in foil;
Baked. All!

Don't believe me? Try it yourself! If the duck prepared in this way turns out to be tough or dry after 2.5-3 hours, I have only two explanations:

You have decided to cook an old drake (or a huge one).
Forgot what temperature food is baked at.

Yes, after the time has passed, cut off the wrapper and fry the bird to form beautiful crust. For clarity, this video will help you:

Happened?! Congratulations! Now you can get creative with the fillings.

With apples

This is probably the first thing that comes to mind when it comes to stuffed duck. This ingredient is available all year round, not expensive, not as sweet as prunes or boring like buckwheat. You can easily cook duck with quince in the same way.

What you will need, besides the bird itself:

3-5 apples, it is better to take the Antonovka variety;
Soy sauce, 3-4 spoons;
Sunflower oil, the same amount;
Garlic, a pair of large cloves;
Honey, teaspoon;
Salt with pepper and your favorite seasonings.

Marinade: mix sunflower oil with honey, garlic and seasonings in soy sauce. Rub the duck thoroughly with it, be careful with the salt - soy sauce is very salty;
Rub on fine grater garlic. Cut the apples into quarters, remove the core, salt, add butter and spices;
We put the apples inside, sew up the bird, tie its legs and put it in the refrigerator for 12 hours;
Bake the marinated duck for two hours, periodically basting with rendered fat. You can first place it in the sleeve if you are afraid of drying out the meat.

Attention! IN apple filling If it seems boring to you, add raisins and nuts - the taste will be simply unforgettable! If desired, you can add mustard to the marinade. If the grains in Dijon mustard don’t irritate you, I highly recommend trying it.

In beer

And this recipe is very simple, even primitive. It is suitable for both a novice housewife and a husband who decided to please his beloved on a holiday. But the taste of the finished dish is rich, the duck is juicy and tender, and the aroma will amaze you even during the cooking process.

What you will need:

Half a liter of light beer;
Two large onions;
Sunflower oil;
Seasonings, salt.

We chop the bird into portions, which further simplifies the process of preparing it, and rub it with salt, pepper and other seasonings;
We cut the onion not too finely, “like a man”;
Fry the duck in hot oil, turning the pieces every 2-3 minutes until they are crispy;
Sauté the onion in the melted fat and meanwhile preheat the oven to 200 ºС;
Place the meat and onions in the duck pot and fill it with beer;
Simmer for an hour under the lid, and bake for another quarter of an hour without it.

Can be served with boiled potatoes, sprinkled with herbs and garlic.

With prunes

This dish is for gourmets. Not everyone loves this ingredient, but if your family enjoys eating it, then you definitely can’t go wrong with this recipe. The duck turns out very tasty and aromatic.

What you will need:

Three handfuls of prunes;
Mayonnaise;
Three large garlic cloves;
Hot peppers;
Bay leaves;
Salt, seasonings.

I offer this step-by-step recipe:

Add salt, pepper and seasonings to mayonnaise. Rub the finished one spicy mixture carcass and leave to marinate for several hours;
If the prunes are large, then cut them into several parts and mix with finely chopped garlic;
We stuff the bird, sew it up and put it in a baking sleeve;
Bake for a couple of hours at a temperature of 190-200 ºС.

Before serving, the duck does not have to be broken into portioned pieces; you can sprinkle it with your favorite herbs and sesame seeds if desired. Choose what to serve with, but rice and bulgur go best with this dish.

You can prepare the filling with other dried fruits. Feel free to add dried apricots, nuts and raisins. Great addition There will also be a small sour apple.

If you like the sweet taste of cooked poultry, try cooking it with honey crust as shown in this video:

With buckwheat

And such duck is perfect as a dish for Sunday lunch. There are no frills, it’s simple to prepare, but it turns out satisfying and not overdone.

What you will need:

A glass of buckwheat;
300 g fresh chicken liver;
300 g champignons;
2 golden onions;
Sunflower oil;
Salt and other spices.

Rub the carcass with salt, pepper, spices and put it in the refrigerator for a while;
Boil the buckwheat until tender;
While the cereal is cooking, chop the onion, champignons, and liver;
Fry vegetables and liver with duck giblets and preheat the oven to 180 ºС;
Mix all the ingredients and stuff the bird with them. We sew it up and send it into the sleeve;
Bake for approximately two hours.

It's easy to cook duck with rice in the same way. Choose what your family prefers. This dish can be served with stewed vegetables- easy and tasty.

With mushrooms and potatoes

This duck is prepared either whole or in pieces. Duck meat is often stewed in a frying pan along with champignons, adding spices, but I prefer to bake the whole carcass.

To properly cook duck this way, you will need:

Half a kilo of champignons;
5 large potatoes;
One onion;
Honey - a tablespoon;
Half a lemon;
Salt and pepper, oil.

How we will cook:

Pour the carcass with lemon juice, salt and pepper and leave to marinate;
Fry the mushrooms together with onions and spices;
Cut the potatoes into quarters and simmer in slightly salted water;
Stuff the bird with mushrooms and whatever part of the potatoes will fit. Sew up and coat with honey;
Place the remaining potatoes around the main dish on a baking sheet;
Cook for one and a half to two hours and do not forget to pour in the rendered fat.

With sauerkraut

Traditionally Russian, such a winter dish. I call this cooking method “country style”.

What you will need:

700 g sauerkraut;
Sour apple;
4-5 onions;
Butter and sunflower oil;
Lemon, seasonings, salt.

According to reviews, a mix of seasonings from paprika, coriander and basil goes best with duck cooked in this way.

Let's make a marinade with lemon juice and sunflower oil with seasonings, coat the bird and put it in the refrigerator overnight. If you suspect that it will turn out too sour, make the marinade not with lemon, but with mayonnaise or soy sauce;
It is advisable to soak the cabbage before cooking, or at least rinse it. Pre-simmer it separately;
Sauté the onion in butter;
Peel and cut the apple, mix with cabbage and onions, add salt and pepper;
Stuff the duck and bake in foil for an hour at 200 ºС. Cook for the second hour, removing the foil.

As a side dish for this dish, I prefer to serve potatoes with garlic and herbs, and wash down the fabulous food with a pleasantly cold, dark, spicy beer.

With pumpkin and oranges

Duck cooked with this filling turns out to be very unusual. Therefore, leave this method for when everything else has become boring. When I wanted something like this before, I made duck with pineapple, but now this dish is my favorite.

We will need:

A couple of oranges;
Lemon juice;
Half a kilo of pumpkin;
Teriyaki sauce - 3 tbsp. l;
Olive oil - 2 tbsp. l.;
Cinnamon - a pinch.

Preparation:

First pour lemon juice over the carcass, pepper and salt. Leave in the refrigerator for at least a couple of hours;
Cut the oranges into quarters, remove the skin;
We clean the pumpkin, cut it into cubes, combine it with oranges, pour it with oil, salt, add cinnamon, and maybe also ginger;
We stuff the bird with some of the exotic stuffing and sew it up;
Place the carcass on the prepared baking sheet, place the remaining filling around it and place it in an oven heated to 200 ºC;
In the last quarter of an hour, regularly brush both the bird itself and the side dish with teriyaki sauce.

Attention! If you were unable to purchase teriyaki, feel free to replace it with soy sauce diluted in honey. Don't be afraid to overdo it with this product - ducks love honey.

About sauces for duck meat

Duck dishes are found in many national cuisines and complement them with all kinds of gravies. There are mushrooms, onions, with spices, mint, berries, fruits, tomatoes - for every taste.

Traditionally, the sauce for duck is sweet and sour. It is easy to make from cranberries, which will surprise few people, or you can make the sauce with currants, lingonberries or raspberries. Mix crushed berries with olive oil, honey, garlic, salt and sugar, add cinnamon. This cocktail is poured over cooked meat before serving.
The duck always goes with a bang honey sauce. If you find it too sweet, add Tabasco, soy sauce, and mustard. Lubricate the carcass several times during cooking.
Fruits that go great with duck include oranges, apples and plums. You can even make a marinade from them, which is then used to lubricate the cooking bird. Oranges contain a lot of juice, so liquid seasoning made from them is not only tasty, but also quite inexpensive. Add to orange juice soy sauce, seasonings, garlic and chili - the marinade is ready.

Experienced housewives often resort to this trick. Before putting in the oven, boil the duck for approximately 20 minutes. Boiled duck will never be raw after baking.
When cooking a whole duck, wrap the wings in foil for the first hour of cooking. You can do the same with the paws, but for more a short time. By the way, this should be done with chicken when it is large, and with other birds.
If the bird was domestic and there was a lot of fat left in the duckling after cooking, do not rush to throw it away. Collect in a glass container and use afterwards for dressing spaghetti, porridge or frying, instead sunflower oil. Store in the refrigerator.

Important! Duck is not dietary meat, its calorie content is about 300 Kcal per 100 grams. Therefore, if you are on a diet, then refrain from consuming it. An excellent holiday alternative for you would be, I wrote about it on the blog, go read it.

Which ones do you have? interesting fillings For festive duck, baked in the oven? I’ve even come across recipes with peaches, cognac, fennel, mango and liqueur, ginger glaze, in the test, but never tried it. Share your secrets in the comments, New Year passed, but we still have many holidays ahead and new ideas will come in very handy.

I hope you found something for yourself fresh recipe. I will be happy if my experience and work are useful to you. Make your loved ones happy delicious food And beautiful presentation. And I say goodbye to you until the next meeting!

Duck baked in the oven will decorate any feast. But how can you make sure that the bird not only looks beautiful, but also turns out soft and juicy? Today we will reveal the secrets of cooking and tell you a few interesting recipes ducks.

Tricks for cooking duck dishes so that it is soft and juicy

Tender and delicious dishes come from a young duck, so choose that one.
Frozen duck should be thawed before cooking. At the same time, seek help microwave oven We don't recommend it. There is no need to try to speed up the process by sending the carcass under running water. The best option is to leave frozen poultry at room temperature until completely thawed.
Excess fat in the abdominal cavity must be removed. Be sure to clean the carcass of feathers; if necessary, you can singe it a little on the fire.
Place the duck prepared for cooking in salted boiling water for half an hour. Afterwards, dry the bird with paper towels and only after that should you start cooking according to one of the recipes given below.
You can calculate the time required to roast a duck using the following formula: 45 minutes + 10 minutes for every 500 grams of carcass. That is, to cook a carcass weighing one and a half kilograms, it will take 75 minutes, and to taste a two-kilogram duck baked in the oven, you will have to wait almost an hour and a half.

What to cook with duck

Duck dishes are very popular not only because poultry meat is very healthy, but also because duck can be prepared in any way - boiled, fried, stewed, baked in the oven. Let me offer you a few recipes.

Duck baked whole in a sleeve

You will need:

duck – 1 carcass weighing about 2 kilograms,
thyme – 9 sprigs,
garlic – 6 large cloves,
onion – 1 piece,
butter – 40 grams,
chicken broth – 100 ml (even cubed broth will do),
dry white wine – 50 ml,
liquid honey – 4 tablespoons,
cognac – 4 tablespoons (you can replace brandy),
pepper mixture - 1 teaspoon,
salt - to taste.

Cooking method

In a mortar until homogeneous mass chop peeled garlic cloves, 6 sprigs of thyme, a mixture of peppers and salt.
Rub the prepared duck with cognac/brandy.
We make cuts in the carcass and fill them with garlic-herb mixture. Let's add a little salt.
Place the remaining thyme inside the carcass.
Wrapping the bird cling film and put it in the refrigerator to marinate for a day.
Coat the outside of the well-marinated duck a small amount honey
Place the carcass in a baking bag. Place on a baking sheet or baking dish.
Bake the duck in a preheated oven. The first quarter of an hour is at a temperature of 220 degrees, the remaining time (about 75 minutes) is at 190 degrees. The carcass needs to be turned over periodically. 10-15 minutes before readiness, the bag can be cut so that the bird browns.
While the duck is baking, prepare the sauce.
Finely chop the onion.
Place in a frying pan along with vegetable oil. Simmer until the onion becomes soft.
Pour in wine and broth.
Add honey (we recommend trying it so as not to over-sweet it) and a little salt. Mix. Simmer under the lid for 10 minutes.
Grind the resulting mass in a blender. The sauce is ready.
Divide the finished duck into portions and serve along with the sauce. Let's try!

Duck baked with apples. Classic for the holiday table

You will need:

duck – 1 medium-sized carcass,
apples – 8 pieces,
bay leaf - 1 piece,
vegetable oil – 2 tablespoons,
lemon juice- 1 tablespoon,
salt – 1 teaspoon,
cinnamon – 1 teaspoon,
ground black pepper – 1/2 teaspoon,
crushed nutmeg - 1/2 teaspoon.

Cooking method

Salt and pepper the prepared carcass.
Mix lemon juice, oil, cinnamon and nutmeg.
Lubricate the duck inside and out with the marinade. Place in the refrigerator for at least 3 hours.
Cut half of the specified number of apples into 4 parts. We remove the seeds.
Stuff the marinated duck with prepared apples and bay leaves.
Place the carcass on a baking sheet and place it in the oven, heated to 200 degrees. Periodically, the duck should be watered with the juice formed during baking.
After one hour, reduce the temperature to 180 degrees. Around the duck we place the remaining apples, also cut into slices and freed from seeds. Bake until done (you can calculate the required time using the formula suggested at the beginning of the article), not forgetting to baste with the juice released from the duck every 15 minutes.
Serve the finished duck with apples to the table. You can rest assured that it will become his main decoration.

Duck baked on a bottle with herbs and pepper

Ingredients:

duck – 1 carcass weighing up to 2 kilograms,
sour cream – 100 grams,
potatoes – 8-10 pieces,
parsley – 1 bunch,
salt – 1 teaspoon,
ground black pepper – 1/3 teaspoon.

Cooking method

We cut off the neck from the duck (but leave the skin) and the tail.
Rub the carcass with salt.
Grease with sour cream. Let's pepper it.
We secure the neck skin with a toothpick or tie it with thread.
IN glass bottle pour warm water. Place it on a baking sheet or frying pan.
We put a duck on the bottle.
Pour approximately 100 ml of water into a baking tray/pan.
Peel the potatoes. Cut lengthwise into 2 or 4 parts. Place the potatoes on top of the duck.
We send this entire composition to an oven preheated to 200 degrees. To bake a duck in this way, one hour is enough.
Place the finished and such a beautiful duck on a plate without removing it from the bottle. Place potatoes around and sprinkle with chopped parsley. Serve to the table.
Attention: duck cooked in this way turns out to be very juicy, so when cutting a piece of meat, be careful not to burn yourself with the juice.

Duck baked with mushrooms and vegetables

Ingredients:

duck – a carcass weighing 2 kilograms,
champignons – 300 grams,
onion– 3 pieces of medium size,
potatoes - 3 pieces,
bell pepper – 3 pieces,
carrots – 2 pieces,
mustard – 2 tablespoons,
vegetable oil,
ground black pepper - to taste,
salt - to taste,
water – 1 glass.

Cooking method

Rub the carcass, prepared according to all the rules, inside and out with a mixture of salt, pepper and mustard.
We leave the duck to marinate, and in the meantime we prepare the filling for it.
Wash the mushrooms. Finely chop.
We clean the onion. Mine. Cut into half rings.
Heat a few tablespoons of vegetable oil in a frying pan. Lay out the mushrooms and onions.
Salt and pepper. Stirring occasionally, simmer for half an hour over low heat.
While the mushrooms are stewing, let's make the vegetable side dish.
We peel the potatoes. Mine. We cut into slices.
We clean the carrots. Cut into rings.
Wash the pepper. Remove seeds and stalks. Cut into slices.
Cover a baking sheet with foil. Lubricate it with vegetable oil.
Lay out the potatoes. Let's add a little salt. Pepper as desired.
Place carrots on top. We also add a little salt, you can pepper it.
Spread the pepper in an even layer on the carrot.
And now the mushroom filling is ready, which means, without waiting for it to cool, we tightly stuff the duck with it. Sew up the carcass or secure the hole with toothpicks. And we make several cuts on its skin.
duck with mushroom filling Place on a baking sheet lined with vegetables. We send the deliciousness to the oven, preheated to 200 degrees. You need to bake the duck for a long time - 2.5-3 hours, not forgetting to turn it over periodically, and also baste it with the rendered fat. During the specified time, vegetables may burn, so we recommend removing them early.
We divide the finished duck into portions, garnish with baked vegetables and treat our friends to the light.

Duck stewed with vegetables

The duck turns out delicious not only baked in the oven, but also stewed in a thick-walled frying pan or cauldron. If you prepare it according to the recipe below, your household will definitely ask for more.

You will need:

duck (you can take not the whole carcass, but fillet, drumsticks and thighs) – 1.5 kilograms,
red cabbage – 1/2 head,
apples – 2 pieces,
carrots – 2 pieces,
onion – 1 piece,
olive oil – 1 tablespoon,
bacon – 50 grams,
garlic – 1 clove,
beef broth - 2 cups,
dry red wine – 1/2 cup,
grape jam – 1 tablespoon,
sugar – 1 teaspoon,
salt - about 1 teaspoon,
black ground pepper– 1/2 teaspoon,
parsley - 1/2 bunch.

Cooking method

Divide the duck into medium-sized pieces. Salt. Let's pepper it.
Place in preheated olive oil and fry until browned.
Remove the pieces from the oil and place them on a paper towel to remove excess fat.
Pour the oil out of the cauldron and add the pieces of bacon there. Fry until crispy. We also place the bacon on a paper towel.
We clean the onion. Mine. We cut it finely. We put it in the cauldron where we fried the bacon.
We clean the carrots. Cut into small cubes. We send to the beam.
We clean the garlic. Finely chop. Mix with vegetables. Lightly fry.
Add broth and wine.
Add jam and sugar. Mix. Bring to a boil.
We divide the cabbage into 4 parts. Place in a cauldron with vegetables.
Place the fried duck pieces in there too. Simmer on low heat for one and a half hours.
Wash the apples. Cut into slices. Remove the seeds. Combine with the rest of the ingredients after the specified time. Bring to a boil over high heat, and then, reducing it to low, simmer for another quarter of an hour.
Place the finished meat on a dish.
Place the vegetables in a colander.
Simmer the remaining broth over high heat until the volume of the sauce is reduced by half.
Mix vegetables with meat.
Pour over the sauce.
Sprinkle with chopped herbs and fried bacon. Let's take a sample!

Peking duck in a slow cooker

Peking duck – popular dish. To prepare this dish according to all the rules requires a lot of time and effort. If you don’t have them, you can experiment and recreate this dish, but you won’t be able to do it without the help of a slow cooker.

You will need:

duck – 1 carcass weighing 2 kilograms,
soy sauce – 180 grams,
liquid honey – 120 grams,
sesame seeds – 25 grams,
sugar – 15 grams,
vegetable oil – 50 ml,
apple cider vinegar – 20 ml,
salt - to taste.

Cooking method

Grind sesame seeds in a mortar.
Mix with soy sauce, vinegar and oil.
Add sugar. Mix thoroughly until a homogeneous mass is obtained.
Place the finished sauce in the refrigerator.
We take the prepared carcass and separate the skin, but do not remove it from the meat.
Rub the duck with salt. Place in the refrigerator for 12 hours.
After the specified time has passed, pour boiling water over the duck. This is necessary so that the bird’s skin becomes light. Dry with paper towels.
Divide the carcass into small pieces of the same size.
Lubricate the duck pieces generously with honey.
Place the duck in a multicooker bowl, previously greased with vegetable oil.
Turn on the “Baking” mode. Fry the pieces on both sides until golden brown crust(about half an hour).
Serve the fried duck along with the sauce prepared the day before. Bon appetit!

As you can see, you can cook duck different ways. Today you learned 6 interesting recipes. Choose the one you like and be sure to please your household with delicious and healthy dish from duck. You can experiment with the ingredients, adding your favorite spices or removing those you don't like. We wish you culinary success!

How to cook duck properly. Cooking secrets

Most people prefer to cook stuffed duck, choosing the filling to their 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...

To begin with, we will tell you how to choose 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.

Best ducks for cooking - these are ducks two months. 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. The cut 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 cook duck in the oven correctly so that it turns out tender and tasty.

1. Choose a duck weighing from 2 to 2.5 kg - this is a guarantee that the bird is young.

2. During the cutting process, be sure to cut out the duck's butt to avoid any 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 duck breast does not become dry, it should be quickly fried in a frying pan over medium to 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”.

Stuffed duck in the oven

Ingredients to prepare the dish:

2 kg duck

300 g champignons

500 g potatoes

150 g onions

Salt, ground black pepper (to taste)

Vegetable oil (for lubrication)

Cooking method:

1. Onions need to be washed, peeled and cut into small cubes.

2. Then you should wash the mushrooms, peel them and cut them into slices.

4. Then the onions need to be fried in vegetable oil, add mushrooms, add salt and fry for about five minutes.

5. Then add potatoes to the mushrooms and onions, add salt and pepper to taste and fry for about ten minutes. 6. Next, take care of the duck. The duck carcass needs to be washed, dried, stuffed with mushrooms and potatoes, salt and pepper.

7. Then the duck must be sewn up, placed in a baking sleeve and secured on both sides.

8. Then the duck should be placed on a baking sheet, pour a little water and bake in an oven preheated to 180 degrees for two hours.

Peking duck

Ingredients:

Fat young duck weighing at least 2 kg

Sherry - 1 tablespoon

Honey (best liquid flower) - 4 tablespoons

Sesame oil- 1 tablespoon

Soy sauce (no additional flavorings) - 5 tablespoons

Ginger powder or grated ginger root - 1 tablespoon

Freshly ground black pepper - 1 tablespoon

Cooking method:

Preparing the duck before cooking

1. First of all, the duck must be thoroughly rinsed under running water. room temperature. Avoid exposure to too high and low temperatures, as well as defrosting in the microwave - there is no need to injure the meat ahead of time.

2. Using a sharp knife, run through the skin of the bird and remove any excess hair. Cut off the upper phalanges of the wings.

3. Now you need to cut off excess fat from the carcass, which may interfere with the formation of a light crispy crust. Particular attention should be paid to the neck and tail area.

How to bake a duck?

Culinary experts claim that duck meat has higher gastronomic qualities than chicken meat, but our housewives rarely prepare duck dishes. This is due to the fact that many of them are confused by their high fat content and specific smell. duck meat. These special properties Duck meat imposes some restrictions on the methods of preparing duck - it is because of them that the duck is almost never boiled or steamed.

Cooks stuff ducks not only with apples, but also with quinces, rice with raisins and prunes, buckwheat porridge and even dumplings. We will now tell you how to bake a duck without any filling.

Duck baked in the oven

To prepare it you will need:

duck carcass (approximately 2 kg);
coarse salt- 1 tbsp. spoon;
vegetable oil - 2 tablespoons;
ground black pepper - 1 teaspoon;
cinnamon - a quarter teaspoon;
ground cloves, chili pepper and star anise - one pinch each.

Preparation

Thaw the duck slowly on the bottom shelf of the refrigerator. If your duck is chilled, skip this step.
Remove any remaining feathers from the carcass (if any).
Tar the duck over gas stove- the flame of the burner will remove fluff and hairs from the skin of the duck.
Examine the carcass carefully and, if necessary, use tweezers to pull out all the “stumps” of feathers remaining in the skin of the duck.
Wash the carcass inside and out under running cold water.
Cut off the tail and the first phalanges of the wings, trim off excess fat.
Boil water in a large kettle.
Place the duck in the sink and pour boiling water over it.
When the duck is dry, rub it inside and out with a mixture of oil, salt and spices.
Put the duck in the big one plastic bag, release all the air from it, tie the bag tightly and put it in the refrigerator for at least half a day (or even better, for a day).
Then remove the duck from the bag, place it back down in a heat-resistant baking dish and place the dish with the duck in an oven preheated to 180°C for about two hours.
While roasting, regularly baste the duck with rendered fat. If the duck starts to burn, cover the top with foil and reduce the oven temperature slightly.

Duck in honey glaze, baked in portions

For the holiday table it is not at all necessary to bake the whole duck - no less beautiful dish It can also be prepared from a cut-up duck carcass. This cooking recipe is good because the duck baked in this way does not need to be cut into portions directly during cooking. festive lunch, but as you understand, doing this is sometimes not very convenient.

To prepare this gourmet dish you will need the following ingredients:

one duck carcass weighing approximately 2 kg;
refined vegetable oil - 1/4 cup.

To prepare the marinade:

For cooking honey glaze:

honey - 0.5 cups;
turmeric - 1 level teaspoon;
ground black pepper - 1/2 teaspoon;
cinnamon - 1/4 teaspoon.

Preparation

Start cooking the duck two days before the holiday. Don't be alarmed, you won't have to stand at the stove all these two days! Just after you marinate the duck, it will have to stand in the refrigerator for two days.

You can serve this duck as a side dish boiled rice, baked apples, fried onion and carrots stewed in oil.