Home Fish How to cook duck poultry dishes. How to cook duck so that it is soft and juicy in the oven - recipe with photo. Peking duck - a cooking classic

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How to cook duck poultry dishes. How to cook duck so that it is soft and juicy in the oven - recipe with photo. Peking duck - a cooking classic

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

Basics of proper preparation of duck dishes in the oven

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

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

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

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

Duck and game: cooking recipes and their differences

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

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

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

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

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

A few more secrets of cooking duck

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

Properly cooked duck meat is usually pink and bloodless, with a delicate flavor and pleasant aroma. People on a diet are afraid to include duck in their diet - and completely in vain. Followers of a healthy diet can also enjoy this dish if they buy less fatty poultry, fill the carcass with dietary fillings and remove the skin before eating. Duck is an excellent dish not only for holidays, but also for every day, and it goes well with all products, so you won’t have any problems with side dishes.

How to bake duck with apples in the oven

Products
Duck - 1 bird weighing 2-2.3 kilograms
Apples (hard sour variety) - half a kilo (5 pieces)
Oranges - 2 pieces
Garlic – 7 cloves
Vegetable oil (preferably olive) - 4 tablespoons
Soy sauce - 3 tablespoons
Honey - 3 tablespoons
Spices: basil, cloves, marjoram, fennel, cardamom - 1 teaspoon each
Salt, pepper - to taste

Food preparation
1. Peel 3 cloves of garlic and pass through a garlic press, place in a bowl and mix with salt and spices; pour in 2 tablespoons of oil and squeeze out the juice of 1 orange (remove the seeds first).
2. Defrost the duck, wash and cut out the duck giblets (do not throw away), cut off the upper phalanges of the wings and the tail, remove the feathers with tweezers, cut out excess fat; Dry the duck by wiping it with paper towels.
3. Separate the skin from the meat without removing or cutting it.
4. Rub the duck outside, under the skin and inside with a mixture of spices and oil, place in a plastic bag and leave in the refrigerator for 5-8 hours, or overnight.
5. Prepare the filling for the duck: wash and finely chop the duck giblets, peel and finely chop 4 cloves of garlic, peel and cut the apples into 1-centimeter cubes.
6. Stuff the duck with a mixture of apples, giblets and garlic.
7. Sew up the belly and neck of the duck with thread (or fasten with toothpicks and then tighten them with thread) and marinate for 3-4 hours in the refrigerator. Press the wings and legs to the carcass and tie them.
8. Mix soy sauce and honey.
9. Cut the oranges into slices without peeling them.
10. Remove the toothpicks and threads, place the duck on a dish and garnish with vegetables and herbs.

Baking in the oven
Cover a baking dish (baking tray or roasting pan) with foil. Separately, place the oranges on the foil and place the duck on its back on top, place the remaining oranges on top, wrap tightly in 2-4 layers of foil. Wrap the duck in foil carefully to avoid leakage of duck juice and, as a result, dryness of the baked duck.
Preheat the oven to 180 degrees for 10 minutes. Place the baking sheet with the duck in the oven and bake for 1.5 hours.
Unfold the foil, put the top oranges to the side, brush the duck with honey mixed with soy sauce, and bake the duck at a temperature of 200 degrees, uncovered, for another 20 minutes, pouring the juice over the duck every 10 minutes.

How to cook duck. How to make delicious duck.

For me, a duck baked whole in the oven is a festive dish, and I want to tell you how to fry it in different ways, and offer three of my favorite cooking recipes. Even though these recipes are very time consuming, you will find that they are very easy to prepare.

A simple recipe for juicy duck in the oven in the sleeve

Kitchen tools: cutting board; knife; garlic press; baking tray; disposable syringe; two small bowls; sleeve for baking.

Ingredients

Video on how to bake a juicy and tender duck in the oven whole

The longer the duck is marinated, the juicier the meat will be in the end.
Instead of a sleeve, you can use baking foil.

Recipe for duck with apples and potatoes in the oven

Cooking time: 5-7 hours.
Calories: 100 g – 232.9 kcal.
Kitchen tools: cutting board; knife; baking tray; paper towel; toothpicks; deep bowl; roasting pan with lid; large spoon; frying pan; silicone spatula; silicone brush.

Ingredients

Cooking sequence

Wash the duck, clean it of any remaining feathers, trim off excess skin near the neck and the tips of the wings.
Cut 4 cloves of garlic into thin slices. Sprinkle the duck with salt and pepper and coat it thoroughly on all sides and inside.
Now rub it with garlic, put it in a bag or wrap it in cling film and put it in the refrigerator for 4-5 hours.
Wash the apples, cut them in half and remove the cores. Peel the garlic from the duck and put all the apples inside. Secure the edges of the duck belly with toothpicks.
Place the duck in the center of a large roasting pan, cover with a lid and place in the oven at 200-220 degrees for 1 hour.
Remove the duck from the oven and drain any fat from the roasting pan into a separate container.
Peel 9-10 potatoes and cut them into large slices. Salt, pepper and fill it with duck fat.
Place the potatoes around the duck and place in the oven for 30 minutes, but without the lid.
Place 2-3 tbsp in a heated frying pan. spoons of honey and melt it a little. Cut 1 orange in half and squeeze the juice of one half into the honey. Stir, bring to a boil and remove the honey sauce from the stove.
Now coat the duck with this sauce every 15 minutes until the duck is golden brown and the potatoes are completely cooked.
Ready!

Video about how to deliciously cook a whole duck in the oven

If you have questions about cooking duck this way, then carefully watch this video recipe.

Instead of a Dutch oven, you can use foil for baking.
You can add pepper, paprika or rosemary to the potatoes.
Instead of honey sauce, you can brush the duck with duck fat, which is rendered during frying.
Serve the duck on a large platter along with the potatoes, garnished with orange slices.

Recipe for duck with apples and rice in the oven

Cooking time: 3 hours 30 minutes.
Calories: 100 g – 308 kcal.
Kitchen tools: paper towel; cling film; pot; small bowl; colander; duckling pan with lid; needle and thread.

Ingredients

Cooking sequence

Wash the duck and dry it with a paper towel.
Coat the duck with 1 teaspoon of salt, 1 teaspoon of black pepper and finally 1 teaspoon of cinnamon.
Wrap it tightly in cling film and put it in a cool place for 2-3 hours.
Rinse 1/2 cup of rice and soak it in cold water for 30 minutes.
Then cook the rice until half cooked for 15 minutes. Place the cooked rice in a colander and rinse thoroughly.
Wash the apples and cut them into large slices.
Pour 2-3 tbsp into the duck dish. spoons of water and put 2 bay leaves, 5-6 black peppercorns and 5 allspice peas into it.
Fill the inside of the duck with apples and rice. Sew up the openings of the neck and abdomen with thread.
Place the duck in the duckling pan, cover with a lid and place in the oven for 2 hours. Bake at 220 degrees.

Video on how to roast a whole duck with apples and rice in the oven

If you don't want to sew the duck, use toothpicks.
For this dish, choose green, sour, hard apples.
Cinnamon will give the duck a beautiful golden brown color and a spicy aroma.

Now that you have learned how to cook duck in the oven in several ways, I recommend mastering the recipe for cooking Peking duck at home.
One of the recipes I suggested uses orange juice. If you liked it, then I suggest you learn how to cook.
It is not at all necessary to use the oven, because you can cook just as tasty and aromatic duck in a slow cooker.
Duck can be cooked not only whole. On weekdays I use a recipe for stewed duck pieces, which can be served with any side dish of vegetables.
I find recipes for cooking duck fillet no less tasty and interesting, so I advise you to try them too.

I hope that with my recipes I have inspired you to new culinary exploits, and you will be happy to share your successes in the comments.

When you hear the name of the dish “Baked Duck,” you unconsciously remember the delicate, aromatic taste of juicy and roasted meat. To master the simple art of roasting a whole duck carcass, it is important to know the basic rules of its preparation technology and, following a certain recipe, boldly get down to business.

How to cook a whole duck in the oven - secrets

Preparing for baking

The carcass should be large and moderately fatty (a small, lean duck will turn out too dry when baked).
Wash the carcass thoroughly and dry.
Trim the outermost part of the wings at the joint and check whether the coccygeal glands in the tail area are cut out (otherwise an unpleasant taste will be felt).
Rub the prepared duck inside and out with a mixture of salt and pepper (traditional option) or marinate.
When using marinades, soak the duck for at least 1 - 2 hours. It is practiced to inject liquid marinades into the carcass using a syringe.
For baking, use a roasting pan or a baking sheet with high sides. If there is no deep dish, bake the duck in a sleeve or foil, in its own juices, to preserve the juiciness of the meat.

Options for marinades

Mayonnaise, garlic, salt, pepper, bay leaf, a little lemon juice.
Orange zest and juice, salt, pepper.
Table wine, lemon juice, salt, pepper.
Honey, orange juice, salt, pepper.

Cooking duck

Preheat the oven to 250 C. Then reduce the heat to 180-200 C. At a constantly high temperature, the duck will roast quickly, but the inside may be raw and hard.
During baking, constantly baste the duck with its own melted fat - then you will get a golden-brown, crispy crust, and the meat will be soft and tender.
If the duck is cooked in a sleeve or foil, 20-25 minutes before cooking, the wrapper must be removed or cut to allow the crust to brown.
Cooking time for duck is from 60 to 120 minutes. A young duck cooks faster than its “older relatives”.
To check the readiness of the dish, you need to pierce the flesh of the meat with a wooden skewer: if clear juice flows out and the skewer goes in gently, the duck is ready.

How to cook a whole duck in the oven - popular recipes

Duck with apples

Place cored apple pieces inside the raw carcass (preferably hard and sour varieties to get a rich taste), sew up the belly with a needle and thread or pinch with wooden skewers. Place in the oven.

Peking duck

Scald the carcass with boiling water, rub with marinade (ginger, honey, cinnamon, cloves, star anise, garlic, salt and pepper) and place on the jar. In this form (place a bowl on the bottom to drain the juice), the duck is marinated for about 12 hours in the refrigerator.
Place the marinated carcass on a baking sheet covered with foil. 10-15 minutes before cooking, remove the foil and coat the duck with a mixture of soy sauce and sesame oil. 5 minutes before ready, brush with honey.

Duck with fillings

Duck is prepared by stuffing it with fruits or berries: pears, oranges, quinces, prunes, cranberries, etc.
Cereals are used as filling: buckwheat, rice. The result is a ready-made, aromatic side dish.
Favorite recipe: duck with potatoes, stewed cabbage and other vegetables.

When baking the duck, you can prepare the side dish at the same time. To do this, place vegetables around the carcass (potatoes, carrots, mushrooms, celery, etc.). Soaked in meat juice, the side dish turns out juicy and aromatic.

A properly baked duck is an unforgettable culinary masterpiece, ideal for festive and special occasions. But even on an ordinary day, this dish will become a real decoration and highlight of any table.

The technology and recipe for preparing the dish presented in the article will help you avoid common mistakes and get as close as possible to the original.

Or legs...

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

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

Cooking duck: 10 secrets

Cooking duck is a little more difficult than, for example, chicken, so we have collected useful tips to ensure that it turns out tender and tasty.

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

The best duck recipes

Duck stuffed with fruit

How to cook duck properly

Ingredients:

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

Preparation:

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

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

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

Duck stuffed with sauerkraut in a baking sleeve

Ingredients:

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

Preparation:

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

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

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

More duck recipes

Duck breasts with orange sauce

How to cook duck properly

Ingredients:

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

Preparation:

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

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

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

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

Duck stew

How to cook duck properly

Ingredients:

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

Preparation:

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

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

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

Duck pasta sauce

Ingredients:

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

Preparation:

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

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

Add hot pasta to the prepared sauce and stir.

Duck in a pot (video recipe)

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

Tatiana CHEKRYGINA

Questions about how to cook duck at home arise not only among novice housewives, but also among experienced culinary “gurus.” After all, there is always a “danger” that new, unique recipes have appeared in the world that make poultry meat especially tender and juicy? Read, study, choose!

Ingredients:

prunes (pitted) - 500 g;
apples (sweet and sour varieties) - 6 pcs.;
regular sugar - 40 g;
duck - from 2 kg;
vegetable oil - 20 g;
sprig of rosemary;
half a lemon;
We select the composition of thyme, pepper, ginger, salt.

Preparation:

We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning fine hairs. Wash the bird thoroughly and dry it. We pluck out all the feathers with tweezers, remove the fat from the duck's tail (tail), and remove fat from the skin of the neck. We carry out this procedure without fail.
Pour boiling water over well-washed prunes for three minutes. Cut five clean apples into slices (put one aside), sprinkle with the juice of half a lemon.
Separate the rosemary leaves from the stem, place in a mortar along with pepper, thyme and salt, grind the mixture thoroughly. Rub the duck with the mixture, including the inside.
We combine and mix prunes, apples and sugar, place the products inside the bird, sew up the edges of the skin or fasten them with skewers.
We treat the baking sheet with oil, cut the whole apple into thin slices, lay it out in a layer on a metal sheet, and place the prepared carcass on top.
Place the duck in the oven (190°C) for 3 hours. Periodically baste with the fat formed during the cooking process.

We cut the festive duck into portions, serve with baked fruits, and decorate with bright branches of currants or lingonberries.

Whole duck in the oven

Ingredients:

sour apples - 4 pcs.;
duck - up to 2 kg;
dried apricots, walnuts, prunes - 10 pcs.;
garlic cloves - 5 pcs.;
oil (sunflower or olive) - 20 g;
We select the composition of salt, pepper, spices.

Preparation:

How to cook duck according to the presented recipe? Let's start with the filling. Peel the apples, remove the cores, cut the fruit into slices. Divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all ingredients, add chopped nut kernels.
We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sew them up.
Rub the bird with salt, pepper, and chopped garlic cloves. Place the carcass on an oiled baking sheet, cover with pieces of fruit and whole fruits, and cover with foil.
Bake the dish for 1.5 hours (180°C), periodically pour the duck with the released juice. We remove the paper in 15 minutes. until the end of our action.

Place the whole duck on a plate and decorate with baked fruit.

Duck in the oven with potatoes

Ingredients:

duck - up to 2 kg;
potatoes - 500 g;
onion - 500 g;
red wine - up to 100 ml;
currant juice - 200 ml;
honey - 130 g;
pepper, salt, sprigs of thyme and sage.

Preparation:

Place ruby wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, and heat the mixture over low heat without boiling. Add fresh honey to the slightly cooled fragrant decoction and stir the mixture until the components are completely dissolved.
We cover the pan with foil, treat the paper with oil and lay out the root vegetables, cut into slices, seasoned with salt and spices.
Divide the prepared duck into halves, rub it in the same way, place it in a large bowl, pour over the prepared wine sauce. We place pressure on top and place the product in the refrigerator for 3 hours.
Next, place the duck parts on a bed of potatoes, cover with foil, and bake for 1 hour (190°C). We take out the dish, remove the paper, pour the wine sauce over the parts of the carcass again and continue cooking for 30 minutes. until they get a golden brown crust.

It is useless to describe the fabulous taste of this dish. You just need to prepare it and enjoy it!

Simmer in a slow cooker

Tender and extremely juicy duck cooked in an electrical kitchen appliance is quite “self-sufficient” for creating a luxurious bouquet of various flavors when decorating gourmet dishes.

Ingredients:

carrots - 1 kg;
duck - 1.5 kg;
potatoes - ½ kg;
onion - 1.5 kg;
seasonings and spices, table salt;
garlic cloves - 5 pcs.

Preparation:

Cut the prepared duck into portions, pepper, salt, rub with herbs and spices, and leave in this state for 2 hours.
Wash and peel the vegetables. Chop the carrots into strips, divide the potatoes into cubes, and cut the onion into half rings. Chop the garlic.
Place the marinated parts of the carcass in the multicooker bowl, set the unit to the “Baking” mode, place the duck pieces and fry until golden brown. We do not add water and fat: the bird has enough of its own “resources”.
Add the vegetables and continue cooking in the same program until the food is soft.

Remove the duck from the slow cooker and serve the dish hot.

Peking duck - a cooking classic

Ingredients:

duck - up to 3 kg;
honey - 100 g;
red wine - 200 ml;
soy sauce - 50 g;
vodka (gin) - 100 ml;
ginger, salt, pepper.

Preparation:

We prepare the bird as usual. Rub the carcass dried with napkins with strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “tipsy” carcass for 2 minutes. into boiling water, remove from the liquid and blot again with a paper towel. You should not cook the duck!
Combine wine and honey. Rub the carcass with pepper, salt, then with the wine mixture, put it on a jar, place a tray under it and put it in the refrigerator for a day. We repeat the treatment of the product with honey sauce several times.
Place the duck on a baking sheet (without a jar, of course), pour a little purified water on the bottom, and cover the carcass with metal paper. We try to ensure that the paper does not come into contact with the “body”.
Bake the bird for 30 minutes. (220°C), then place it on the grill. Continue cooking until the skin turns dark brown, even reddish. We “shoe” the legs in foil.
Remove the Peking duck from the heat of the oven, place it on a dish, and pour the wine and honey sauce over it.

Skilled chefs cut the cooked poultry into hundreds of very thin slices. They serve the dish with wishes “zhu ni weikou hao”, which in Chinese means - bon appetit!

Delicious duck pieces

Ingredients:

oranges - 3 pcs.;
poultry carcass;
sprig of rosemary;
pepper, salt.

Preparation:

Divide the clean and dried duck into portions, rub it with salt and spices, and place it in a baking dish.
Squeeze the juice from one citrus fruit and pour over the duck meat. We cut the remaining oranges into thick circles, divide them in half and place them around the carcass. Cover the dish with foil.
We leave the product in the refrigerator for 5 hours, after which we send it out for 50 minutes. into the oven (200°C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.

We serve our charming duck, not forgetting to pour it with orange juice mixed with hot fat from the mold.

Christmas Orange Bake Recipe

Ingredients:

young duck - up to 2.5 kg;
oranges - 6 pcs.;
sweet mustard - 20 g;
soy sauce - 30 g;
not very thick honey - 100 g;
pepper and salt - optional;
celery stalks - 2 pcs.

Preparation:

Combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix thoroughly.
Place the prepared duck in a plastic bag, add the marinade, turn the bag several times so that the sauce is evenly distributed throughout the carcass.
Pour the honey mixture into a separate bowl, remove the bird from the packaging, and place it in a closed container in the refrigerator overnight.
We take out the duck, put oranges cut into slices and peeled celery stalks in the middle. Place the bird on a baking sheet and place it in the oven for 1 hour (220°C).
Every 20 min. pour the remaining marinade and juice collected from the metal sheet over the carcass.

Serve the duck on a large platter. Cover the golden carcass with orange circles of baked oranges and pour over the glaze sauce. Christmas was a great success!

Duck pilaf in a slow cooker

Ingredients:

small duck - 1.5 kg;
carrots - 2 pcs.;
onion - 300 g;
prunes - 10 pcs.;
rice - 800 g;
head of garlic;
broth or purified water - 1 l;
The composition of pepper, salt, and seasonings is adjusted to personal tastes.

Preparation:

Wash the rice and leave in clean water. Divide the onion into strips, chop the carrots into strips.
We cut the duck into pieces, remove the meat from the bones, and do not throw away the extracted fat. Remove the skin, chop finely, fry in duck fat, remove the cracklings.
Place vegetables in a frying pan, sauté and add duck meat. Pour in broth or bottled water and heat the mixture to a boil. We reduce the heating intensity, place a head of garlic in the middle of the pilaf components and get the so-called zirvak.
Simmer the food for an hour, then remove the garlic, add rice and prunes. Pepper, salt the food, add selected seasonings. We continue cooking for another 15 minutes from the start of the new boil.

Remove the finished dish from the stove, cover with a towel, and leave for a quarter of an hour. Almost Uzbek pilaf with duck is ready!

Poultry fillet in honey mustard sauce

Ingredients:

honey and mustard - 20 g each;
duck fillet;
salt, pepper, spices.

Preparation:

Place pepper, salt and seasonings in a bowl. Separately combine mustard and honey. Rub the resulting dry mixture onto the duck meat, and then brush it with the sweet sauce.
After 30 minutes, place the bird fillet on a baking sheet and bake under foil at 200°C. After an hour, remove the paper and continue cooking the meat until you get an appetizing crust.

Divide the poultry fillet into slices and pour over the remaining honey-mustard sauce.

How to cook wild duck

Ingredients:

wild duck;
bulb;
vinegar (9%);
coarse salt, aromatic herbs (tarragon, basil, rosemary, cumin).

Preparation:

We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, and process the carcass over the fire of the burner. We inspect the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
Wild poultry has a not very pleasant fishy smell, so we marinate the product in bottled water with vinegar (1 tablespoon of essence is needed per glass of liquid) and onion rings. Leave the bird in the solution for 3 hours.
Rub the duck with salt, pepper, and your favorite herbs and spices. We tie the drumsticks of the carcass with culinary thread, wrap it in several layers of foil and make holes in the paper to allow steam to escape.
Bake the bird for 2 hours at 190°C.

Serve the dish on a large platter surrounded by slices of citrus fruits.

Stewed duck in a cauldron

Ingredients:

bulbs - 2 pcs.;
carrot;
garlic cloves - 2 pcs.;
duck;
grated nutmeg, paprika - ½ tsp each;
vegetable oil - 50 g;
peppercorns, bay leaf, salt.

Preparation:

Divide the carcass into portions, place in a cauldron, and quickly fry in oil over high heat.
We cut the vegetables into any shape and send them to the duck along with chopped garlic.
Pour in bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and bay leaf. Reduce the heating intensity and simmer the dish for 1.5 hours.

Serve the poultry stewed in a cauldron hot.

Duck breast baked in dough

Ingredients:

raspberry jam - 30 g;
ready puff pastry - 500 g;
duck breasts - 2 pcs.;
fresh champignons - 150 g;
bulb;
melted butter - 30 g;
parsley, salt, pepper.

Preparation:

Lightly beat the poultry meat, forming layers, then add salt and pepper, grease with raspberry jam.
Roll the slices into a roll, tie them with thread, fry in oil until crusty, “sealing” the meat juice inside the product.
Place onions and chopped mushrooms in the pan where you cooked the breasts. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
Divide the puff pastry into two sheets. Place mushroom filling on one.
Cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. Cover the dough with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in the oven (190°C).

Cut the finished pie into portions and place the duck breasts baked in the dough on a plate.

Cassoulet in Toulouse

Ingredients:

white beans - 50 g;
duck leg;
bulb;
clove of garlic - 1 pc.;
tomatoes - 100 g;
goose fat - 400 g;
a slice of bacon;
sea salt;
chicken broth - 300 ml;
tomato paste, butter, bread crumbs - 1 tsp each;
sausage.

Preparation:

Sprinkle the duck leg with sea salt, place in a container and marinate for up to 10 hours.
Wash off the salt from the meat, dry it with a napkin and place it in a pan with goose fat. Fry for 1.5 hours, after which we bake the product in the oven (250°C) for 5 minutes until crispy.
Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden brown, add legumes, tomato paste, chopped tomatoes and a clove of garlic. Fry the food a little, then pour in the chicken broth and boil the ingredients of the dish for 1.5 hours.
Place the finished beans in a mold, add sausage and bacon, sprinkle the food with bread crumbs, and place in the oven for 5 minutes (220°C).

We ceremoniously place the duck leg on the baked dish. Isn’t this luxurious Toulouse cassoulet a miracle?

Duck stuffed with buckwheat in the oven

Ingredients:

carrots and onions - 1 pc.;
duck;
buckwheat - 100 g;
vegetable oil;
head of garlic;
nutmeg, pepper (black and red), salt.

Preparation:

Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers more than buckwheat, and add a little salt. Boil the product until cooked.
Grind the garlic, add grated nuts, pepper, salt and oil. Mix the mixture thoroughly and coat the prepared duck with it, including the cavity of the bird. We leave the carcass in the fragrant “coat” for an hour.
Chop the onion, fry, add the carrots, cut into strips, and after 15 minutes mix the vegetables with the prepared buckwheat porridge.
Stuff the duck with a slightly cooled filling, sew up the cavity of the bird and put the carcass in the oven for an hour (t-180°C). Don’t forget to water it with the released aromatic juice.

And this is no longer a miracle, but a real culinary masterpiece left to us as a legacy by our ancestors.

Cooking poultry with lingonberry sauce

Ingredients:

duck fillet - 500 g;
lingonberries - 200 g;
lean (sunflower) and butter - 100 g;
brown sugar - 40 g;
red wine - 80 ml;
cinnamon sticks - 2 pcs.;
salt, rosemary, pepper.

Preparation:

Rub clean duck fillet with salt and pepper. To prevent the skin of the meat from becoming deformed during cooking, we cut it in several places..
Place the piece in a hot frying pan with oil (both types of fat) and fry the product until golden brown.
Reduce the heat intensity, simmer the fillet for another 3 minutes, and then transfer to a bowl and cover with foil.
In the frying pan where the meat was fried, place lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the fragrant mixture for five minutes. Dip the duck fillet into the aromatic mixture and add the released meat juice. Heat for one minute and finish cooking.

We cut our deliciousness into oblique slices, try it, feeling proud of the culinary success achieved.

Duck baked in the sleeve

Ingredients:

potatoes - 500 g;
orange;
duck;
bulb;
head of garlic;
We use the amount of olive oil, spices, Provençal herbs according to preference.

Preparation:

Grind the peeled garlic, squeeze the juice out of the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
Rub the duck, divided into small parts, with the resulting aromatic mixture.
After an hour, place the onion, chopped into rings, and root vegetables cut into cubes into the culinary sleeve, sprinkle them with the spicy mixture and salt, and sprinkle with oil. Place pieces of marinated carcass on top of the vegetables. Bake the bird in the sleeve for an hour (180°C).

Ingredients:

cane sugar - 20 g;
salt - 50 g;
duck breast;
pepper, paprika, dried thyme - 1 tsp each;
laurel leaf.

Preparation:

Place the seasonings specified in the recipe in a mortar and grind well.
Remove excess fat from the breast, make cuts in the skin and rub the meat with the spice mixture. Place the meat in a bowl and pour in the remaining seasoning.
Place the product in the refrigerator to marinate for a week.
We take out the breast, wash it thoroughly, dry it with napkins, and pack it in a vacuum or in gauze folded in several layers. Return the meat to the cold for another 3 weeks.

We cut the aromatic dried breast into thin layers and enjoy the spicy taste of the prepared dish.

Duck stewed with cabbage

Ingredients:

white cabbage - 1 kg;
carrot;
bulb;
sweet pepper fruit;
duck - up to 1.5 kg;
use salt, herbs, spices to taste;
lean oil (sunflower or olive) - 50 g.

Preparation:

Divide the prepared duck into pieces and place it in a frying pan, skin side down, to render out more fat. Pour in just a little oil.
Pepper the meat, add salt, sprinkle with spices and herbs, fry on both sides, remove from the container.
In place of the bird, place chopped onion, sauté for 5 minutes and add shredded cabbage, chopped pepper into strips, and chopped carrots. Lightly salt and pepper, add duck pieces.
Fry the food until cooked, periodically turning the components of the dish.

The duck has profitably “swimmed” among the frying vegetables, has been saturated with their flavors and aromas, now it’s time for the plate!

If we put our whole soul into culinary experiments, the question of how to cook duck or another favorite dish never arises. True gourmets say that delicious food is the one with a pinch of love thrown into it!