Pieces of duck are baked in the oven for time from to at a temperature of 190-200 degrees.
The whole duck is baked in time from (duck 1.5 kilograms) to (duck 2-2.5 kilograms).
In an air grill, bake a duck from to to at a temperature of 180 degrees and an average blowing speed.
Bake small pieces of duck in the microwave at maximum power (800 watts).
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 teeth
Vegetable oil (preferably olive oil) - 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. 3 garlic cloves peeled and passed through a garlic press, put in a bowl and mixed with salt and spices; pour in 2 tablespoons of oil and squeeze the juice of 1 orange (remove the pits 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 tail, remove the feathers with tweezers, cut off excess fat; dry duck by wiping with paper towels.
3. Grate the duck inside and out with a mixture of spices and butter, put in a plastic bag and leave in the refrigerator for 1-4 hours.
4. Prepare the filling for the duck: wash and finely chop the duck giblets, peel and finely chop 4 garlic cloves, peel the apples and cut into cubes with a side of 1 centimeter.
5. Stuff the duck with a mixture of apples, giblets and garlic.
6. Sew up the belly and neck of the duck with a thread (or fasten with skewers) and marinate for 3-4 hours in the refrigerator.
7. Mix soy sauce and honey.
8. Oranges, without peeling, cut into circles.
Baking in the oven
Line a baking dish (tray or duckling) with foil, grease with 2 tablespoons of oil, put oranges and place the duck on top of the back, put the remaining oranges on top, cover tightly with foil - better, in 2 layers of foil. Wrap the duck in foil carefully to avoid leakage of duck juice and, as a result, dryness of the roasted duck.
Preheat oven to 200 degrees for 10 minutes. Put the baking sheet with the duck in the oven and bake for 1.5 hours.
Unfold the foil, remove the top oranges to the side, grease the duck with honey mixed with soy sauce, and bake the duck at a temperature of 180 degrees in the open for another half an hour, periodically pouring the juice over the duck.
How to bake a duck in an air fryer
Preheat the air grill to a temperature of 230 degrees for 10 minutes. Put the duck in foil on the lower grill of the air fryer. Roast duck for 1 hour at high fan speed. Then turn the duck over and bake for another 20 minutes. Then release the duck from the foil and bake for another 20 minutes.
How to bake a duck in a slow cooker
Bake in a multicooker half a duck in foil, because duck entirely in a slow cooker, most likely, will not fit. Set the multicooker to the "Baking" mode, put the duck in foil in the multicooker, bake for 1.5 hours.
Duck Roast Ingredients
1. As a filling, you can use dried apricots, prunes, plums, quince, raisins, walnuts, apples and oranges.
2. As a marinade for duck, you can use honey, mustard, cranberry juice, lime juice.
Cranberry sauce for duck
Ingredients for duck sauce
Olive oil - 2 tablespoons
Onion - 1 head
Frozen cranberries - 450 grams
Honey - 3 tablespoons
Orange - 1 piece
How to make Cranberry Sauce for Duck
Peel the onion and chop finely. Orange wash, peel, cut into cubes. Cut the zest on a fine grater. Heat up a frying pan, pour in 2 tablespoons of oil. Put the onion in the pan, level it over the surface of the pan and fry for 5 minutes over medium heat without a lid. Add cranberries to the onion, reduce the heat and simmer uncovered for 10 minutes. Add honey, orange and zest.
Cover the pan with a lid and simmer over low heat for 15 minutes.
Serve the sauce chilled in a gravy boat.
duck meat by palatability more interesting than chicken, but they cook it much less often. As a rule, on big holidays, such as Christmas and New Year, a duck baked in the oven is served at the table. Perhaps this is due to the fact that duck is longer and more troublesome to cook than chicken. But if, for example, you bake a duck with apples in foil, then this will not only speed up the process, but also give an excellent result - a tasty, healthy and beautiful dish.
130 min 10 servings 253 kcal Easy to cook
About the benefits of duck meat
Duck meat has a dark color, it is very tender and healthy. The best meat breeds of culinary ducks are Beijing white, Aylesbury, musky (Indo-duck), Rouen, buff, cayuga, Swedish. The average weight of a domestic duck carcass is from 2 to 4 kg.
Duck is a source of protein: 100 g of this meat accounts for about 16 g of protein. Duck meat also leads in the content of vitamin A. In large quantities, duck contains B vitamins, including riboflavin and phtholic acid, as well as a rather impressive list of useful trace elements.
Duck meat is quite fatty (duck calorie content is from 250 kcal / 100 g). But duck fat has interesting features: it is considered an excellent preventive product for cardiovascular diseases. This meat is recommended for those whose activities are associated with mental stress or stress.
The meat of this bird has a specific taste that not everyone likes. But if you buy a high-quality fresh carcass and cook it correctly, then everyone will appreciate the duck dish.
Duck baked in foil is one of the most successful options that allows you to get a delicious dish, even without special culinary knowledge. The duck carcass is usually stuffed with: sauerkraut, prunes, oranges, buckwheat, rice, mushrooms, potatoes. But, according to gourmets, it is duck, stuffed with apples is a true culinary masterpiece. 
Recipe for the holiday table and not only
Oven-baked duck stuffed with apples is a dish that can be attributed to the traditional holiday menu. There are many recipes for this dish. But if the duck carcass is cooked in foil, then the meat will be surprisingly soft, fragrant and incredibly appetizing. It just melts in your mouth.
For this recipe you will need:
- duck (2-2.5 kg) - 1 pc.
- apples - 0.5 kg
- garlic - 1 head
- vegetable oil - 30 g;
- pitted prunes - 50 g
- Provence herbs - 1 tbsp. l.
- mayonnaise - 1 tbsp. l.
- pepper
Cooking method:
- Carefully inspect the carcass, remove the remnants of feathers. Wash the duck well under running water. Dry with a clean kitchen towel or paper towel.
- Gently remove the sebaceous gland near the rump. This will get rid of the smell and taste of the meat. Remove belly fat, especially if the bird is fat. Trim off the ends of the wings. (Of these, duck giblets, neck and legs can then be cooked delicious noodles in duck broth).
- Grate the duck carcass inside with finely chopped garlic, salt, pepper, mayonnaise and Provence herbs. Rub the outside of the duck with the same seasonings, but without garlic.
- Put the duck with spices to marinate for 2-3 hours in the refrigerator. And if possible, leave it overnight.
- Prepare duck stuffing with fresh apples, prunes, peppers and provencal herbs. Peel the apples from the core. Cut into fairly large pieces. Washed and pre-steamed prunes cut into small pieces. Mix in a bowl apple slices, prunes, peppers and herbs. Fill the belly of the duck with this mixture.
- Sew up the incision, preferably with white thread. Lay out several layers of food foil for baking. Gently brush the top layer of foil with oil. Put the prepared duck, carefully wrap it, put it on a baking sheet (it is advisable to take a baking sheet with sides).
- Put the stuffed bird for about an hour in the oven, heated to 200 degrees.
- Now you need to unfold the foil so that the carcass is browned evenly. Lower the temperature to 180 degrees. At this temperature, keep the duck in the oven for another 30 minutes. Pour over the juices released during cooking.
- Put the finished duck on a dish. If you sewed up the incision on the abdomen, remove the threads.
- Cut the duck at the table. This is a special ritual that allows guests to admire a delicious carcass, and the hostess to hear a lot of compliments.
- As a garnish for stuffed duck serve rice, fried or boiled potatoes, fresh vegetable salad.
Want to cook duck outside of the oven? much easier and easier to prepare, try it.
- Duck in a store or market can be selected by smell, like any other meat. The fresh carcass has a pleasant smell. The younger the duck, the lighter and more transparent its fat.
- It should be borne in mind that ducks have more tender meat than drakes. Females weigh, as a rule, up to 3 kilograms.
- Before putting the duck in the oven, cut off the outermost part of the wings. Usually they burn even when baking duck in foil.
- If the duck is very fatty, then some of the fat can be removed. It is used to prepare other dishes.
- You can marinate the duck in a mixture of olive oil, salt, pepper and mustard. Ducks are also marinated in wine, vinegar, lemon or orange juice. And if a young duck can be marinated for several hours, then an older bird - 12 hours.
- The mixture of spices for rubbing the carcass can be varied. Use garlic, oregano, basil, ginger, almonds, dried juniper, or other seasonings that you enjoy and pair well with poultry meat.
- Choose for duck stuffing fragrant apples sour and sweet and sour varieties. If apples are sweet, add the obligatory sourness by sprinkling apple slices with lemon juice or dry wine.
- After the carcass has been stuffed, it is better to close the incision. Toothpicks for this purpose are not the most practical choice. This connection is not very reliable. It is better to make a seam with white cotton threads.
- If you still use toothpicks, then intercept them crosswise with threads. Position the toothpicks so that they do not damage the foil.
- It is not easy to get a crispy crust on a roasted duck. If you still want the crust to crunch, pour over the carcass half an hour before being ready. cold water. This will give a ruddy crispy skin.
- To determine if the duck is ready, pierce the carcass at its thickest point with a toothpick. If the bird is ready, the juice that stands out will be light.
- Almost any oven-roasted duck recipe can be adapted to foil wicking.
Roasted duck meat can be added to salads, pizza toppings. It will be very unusual and delicious.
Prepare food for cooking.
Boil the water, put the duck on the grill and pour boiling water over all sides. Dry with a paper towel.
Cut the lemon (or lime) into rings, the head of garlic, without peeling, cut into two parts (as in the photo). To prepare the duck pickling sauce, combine sour cream, mustard, salt, a mixture of ground peppers, mix thoroughly.
Rub the inside and outside of the duck with the marinating sauce (leave about 1 teaspoon of the sauce for greasing the bird during the roasting process). Top the duck carcass with juice squeezed from lemon (or lime) circles, put the lemon (or lime) rings from which the juice was squeezed out inside and outside, sprinkle with thyme sprigs. Put the cut head of garlic inside the duck. Place the duck in a bowl and leave to marinate for 2-3 hours (but it is better to leave the duck to marinate overnight in the refrigerator).
Roast the duck, completely wrapped in foil, in a preheated oven at 150-160 degrees for 2 hours. After the time has elapsed, remove the duck from the oven. The photo shows that a lot of juice and fat stood out from the duck during the baking process, which remained in the form of foil.
Apply the remaining sauce on top of the duck with a silicone brush and send it back to the oven.
After increasing the temperature to 170 degrees, bake the bird for another 25-30 minutes, without covering with foil (so that the duck is browned). We take out the finished duck from the oven, free it from the foil and you can serve this delicious baked bird to the table.
With this method of cooking duck meat is very tender and juicy. Serve with the most delicious baked meat sweet and sour sauce, for example, from cranberries or cherries, herbs and fresh vegetables.
Tasty and pleasant moments!
Do you know that you can bake duck in different ways? For example, initially our ancestors baked meat and poultry on coals. Then they came up with a skewer ... True, it was no longer baked, but fried meat. Then people had a hearth and a prototype of a modern oven. There, poultry and meat were baked in clay, in dough or in earthenware. And then they invented gas and electric stoves, microwaves, multicookers ... What will happen next - you can guess indefinitely.
However, the recipe for baked duck has remained virtually unchanged since the earliest times. True, we replaced pottery with metal and ceramic ducklings, and instead of clay and dough, we use foil and polymers (baking sleeve). But, despite the prescription and even antiquity of this method of cooking duck, many housewives still do not know how to bake it correctly and which recipe to choose. We suggest you take into service three ways of roasting duck and choose a recipe for cooking it in the oven, in the sleeve and in foil. So choose what suits you best.
Duck baked in the oven
In the oven, we will cook a ruddy duck with a crispy crust. Of course, this will take a lot of time, but the result is worth it! Moreover, we will cook it in ginger sauce.
Ingredients:
- Duck carcass about 2.5 kg;
- Lemon;
- Vegetable oil;
- Mixture of Italian herbs;
- Buckwheat;
- Black pepper and salt to your taste.
For sauce:
- fresh ginger root;
- oranges;
- Olive oil.
Cooking:
We prepare the bird in advance. If it was frozen, then defrost it at room temperature. Then, if necessary, singe, remove all stumps, thoroughly wash the carcass and marinate. For the marinade, squeeze the juice from the lemon, mix it with salt, black pepper and Italian herbs (ready-made spices can be bought at almost any store). We rub the bird with this mixture inside and out, wrap it in cling film and put it on the bottom shelf of the refrigerator for about five to six hours. It is best to do this in the evening and leave the duck to marinate overnight.
Before we start baking the duck, we need to stuff it. For minced meat, boil one and a half cups of buckwheat until incompletely cooked and fill the belly of the duck with the filling. The hole at the top of the carcass (where the neck was), we sew it up with thick cotton threads. If a piece of skin remains from the neck, then it can be rolled up with a tourniquet and tucked inside the carcass. But the hole on the stomach, through which we filled the carcass with minced meat, can be sewn up or chipped with toothpicks.
We put the prepared carcass back down in the goose, greased vegetable oil, cover with a lid and send to the oven. We bake the duck at a temperature of 180 degrees for about an hour and a half. During this time, it will be necessary to take out the goose house three times (every half an hour), open the lid and pour the bird with melted fat. While the duck is cooking, make the ginger sauce.
To do this, clean a small piece (about 50 g) of ginger root and rub it on a grater with large cells. Pour into the pan olive oil and fry the grated ginger in it until it turns golden. From three or four oranges squeeze the juice and combine it with roasted ginger. In the same pan or saucepan, simmer the sauce over low heat for fifteen minutes. During this time, it should thicken a little.
Now (one and a half hours after the start of baking), open the lid of the goose and leave the bird in the oven for twenty to thirty minutes. If your oven has a convection function, you can turn it on for this time. If not, then bake the duck, pouring it with fat. We cut the finished bird into portions and serve with ginger sauce.
Baked duck in foil
Foil is very convenient to use for baking any food. On a duck in this case, you will not get a crisp, but the meat will be very soft and juicy. So you should like the duck baked in foil recipe.
Ingredients:
- Duck carcass;
- 2 tablespoons of vegetable or butter;
- Black ground pepper and salt to your taste.
Cooking:
We defrost the bird if it was frozen, wash it well and dry it, blotting with a clean towel or napkin. From the inside, rub the carcass with salt mixed with black pepper, and coat the outside with oil. We must tie the shins with thread or twine and wrap the duck with three or four layers of foil. We make several punctures at the top of our “cocoon” so that steam comes out of it during baking, and we send the duck to the oven.
We bake the bird at 180-200 degrees for about two hours. By the way, in the same way, you can bake a duck on coals in a brazier or on a fire. You can serve the baked duck with a whole carcass, put it on a dish and garnish with a salad of fresh vegetables. And you can cut it into pieces and serve with any suitable garnish and sauce.
Duck with potatoes in the sleeve
A very simple recipe for preparing duck immediately with a side dish. To do this, we use a roasting sleeve, which is very popular among housewives, in which the meat turns out juicy and tender.
Ingredients:
- Duck;
- Potato - 1 kg;
- Carrots - 1 piece;
- Garlic - 2-3 cloves;
- Onion - 1 piece;
- Salt and ground black pepper to your taste.
Cooking:
Wash the fat duck carcass, clean it from stumps and dry it. We pierce it in several places and prepare the mixture for rubbing. To do this, pass the garlic through a press or grind it on a grater, mix it with salt and black pepper and rub the carcass with this gruel from the inside and out. We put the bird in a bag and leave it to marinate for two hours. Meanwhile, wash and clean vegetables. We cut the potatoes into large slices, carrots into circles, and onions into half rings. Salt, pepper and mix vegetables.
We lay part of the filling inside the carcass and sew or chop off the hole with toothpicks. We put the stuffed duck in the sleeve, which should be twenty centimeters larger than the carcass. the rest vegetable mix put in the sleeve on the sides of the duck carcass. We tie the open end of the sleeve and place the carcass on a baking sheet with the back down. We bake the duck in the sleeve in a preheated oven at a temperature of 180-200 degrees for about two hours. Serve with a vegetable side dish, laying the carcass on a dish as a whole or dividing into portions.
If you are told that cooking a duck is long and difficult - do not believe it! Choose any recipe you like and try to cook a roast duck. The process really takes a lot of time, but the oven will cook. And all this time you can do any other things. Cook with pleasure, and enjoy your meal!
A crispy crust with this method of baking can be obtained if, at the end of cooking, unfold the foil and brown the duck.
The recipe for duck in foil has its roots in the distant past. Our ancestors have been roasting duck in clay or charcoal dough since time immemorial.
The method of cooking duck in clay is very interesting. The meat did not burn and baked well, and the layer of clay came off easily along with the feathers. Also in Russia, the duck was most often languished in the oven.
Today, the technology for cooking roasted duck is much easier thanks to the use of foil and an oven. The foil replicates the effect of a Russian oven, holding temperature and humidity.
Duck - not dietary product with a pronounced aroma. Fatty duck is best obtained in foil, because when cooked on a wire rack or on a spit, all the fat will drain from it, and it will turn out dry and tasteless.
Different parts of the duck require different time for cooking (the breast is the fastest to cook), so the foil is also important for even baking. And another undoubted plus of duck baked in foil is the cleanliness of the oven. No splashes of grease in all directions!
How to choose a duck for roasting? Indo-ducks, or musky ducks, are considered the most delicious. Indoch females weigh up to 3 kg, drakes - up to 6 kg. Some prefer peking ducks, their meat is lighter, the specific duck taste is less pronounced.
After you have pitched it, cut off the strong-smelling sebaceous gland on the tail (a small bump on the top).
The first phalanges are removed from the wings, and then, for a tighter fit to the carcass, the wings are broken back at the upper joint. The lower ends of the legs are cut off (if you bought a duck with them). After all these manipulations, the duck carcass is washed.
Drake meat is always tougher and less fatty. It is recommended to marinate it in wine, orange or cherry juice.
Also, in order to soften the carcass, stuff sour apples, lemon slices, cranberries, cranberries, barberries, grapes, blueberries. Fatty and sour combined give a delicious result.
Dried fruits and pears can be mixed with sour ingredients. If you prefer the usual taste without a touch of gourmet exoticism, you can stuff the duck with onions and buckwheat, potatoes with mushrooms or pickled cucumbers.
To achieve the effect of a Russian oven, you need to bake the duck in foil for a long time at a low temperature: at 130-140 degrees for about two and a half hours, and then keep it in the oven off for half an hour, without unfolding.
INGREDIENTS
Duck, 2-2.5 kg
Bulb, 1.5 kg
Lemon, 2 pcs.
Mustard, 50 g (mild)
Soy sauce, to taste
Salt, to taste
Spices, to taste
HOW TO BAK DUCK IN FOIL
Sweet white onion (from the bitter taste of meat will deteriorate) cut into strips. We rub the duck with spices and salt inside and out. Inside we put onions and a whole lemon. Sew up, put on foil.
We lay around the carcass the remains of the onion that did not go inside. Lubricate its surface with a mixture soy sauce with honey and mustard.
We wrap the bundle and send it to the refrigerator to marinate, preferably for 6-7 hours (or overnight).
We bake for about three hours at a temperature of 140 degrees, for 15 minutes before the end, you can unfold the bundle and brown the duck.
Before serving, remove the threads, discard the lemon, put the onion on a dish and decorate with slices of fresh lemon.
Bon Appetit!
Don't remove too much fat! If you do not like to eat it, it is better to cut it off after cooking. And the surplus can be put into cooking cereals and vegetable side dishes. We put spices in a small amount so as not to interrupt the aroma of meat. It is better to add them to the side dishes.
