Duck with red wine and honey. Cooking duck in wine - "duck" stories for adults. Culinary techniques for preparing duck

Anyone who has tried duck meat will confirm that it is much tastier than chicken. Duck dishes belong to diet food. They can be eaten by young children and chronically ill people. Also, poultry snacks look great on festive table. Duck in wine has an excellent taste in itself. A variety of side dishes, seasonings, sauces add piquancy to it.

The best cooking recipes

The meat of this bird has a specific flavor and aroma. Therefore, experienced chefs recommend cooking it with spices. Duck stewed in any wine always comes out so tender that it just melts in your mouth.

1. Vegetables, fruits are thoroughly washed, peeled, cut into pieces of the desired size.
2. The carcass is first cut into portioned pieces, then they are washed under a stream of cool water and blotted with a clean towel.

On a note! The tail must be removed. Otherwise, an unpleasant smell will appear during cooking.

1. Salt, spices put to taste.
2. Only bottled water is used.
3. Greens are an indispensable ingredient in feathered dishes. Take only fresh bunches, with no signs of spoilage.

A simple bird in a simple wine

The feathered one can be stewed, or it can be baked.

Black currants are added to the duck stewed in red wine. This ingredient will give the dish a sweet and sour note.

• Pieces of poultry must be fried, then put into a deep bowl.
• Fry the onion in the same pan. As it cooks, add water, salt, wine, berries.
• Put the duck in a cauldron, add marjoram and wine and berry dressing.
• Close the lid and simmer over low heat.

Roast a bird better whole. First, it is rubbed with cumin, salt, black pepper, poured with white wine. Then the carcass is laid out on a baking sheet and baked at a temperature of 180 ° C for about 2-3 hours. Duck in white wine, baked in the oven, looks very appetizing.

Chakhokhbili

An inexperienced hostess can cook Chakhokhbili from duck with wine.

• Small pieces of poultry are placed in a Teflon pan.
• Put onion, cilantro, basil, garlic, 1 piece on top hot pepper without seeds, tomatoes without skin.

On a note! The fruits are put in boiling water for a few seconds, then the peel can be easily removed.

• All salt, add suneli hops, a tablespoon of butter and pour wine.
• The container is put on a small fire for an hour and a half.

Duck marinated in wine

In order to make the duck especially tasty, it is marinated. Anise, thyme, carrots, celery, black and allspice peas, salt are mixed in a container. If you plan to create a dish with red wine, then put honey in the duck marinade. If the duck marinade is made from white wine, then garlic. Pieces of poultry are placed in the finished marinade, everything is mixed.

Leave in the refrigerator overnight. In the morning, the dish is baked in the oven.

Adding Neighbors

To get new tastes, game is cooked with vegetables and fruits. From such an appetizer by the ears you will not drag either adults or children.

with apples

Duck stewed in wine with apples has a specific sweetish aftertaste.

• The bird is rubbed with a mixture of salt, black pepper, left in the refrigerator for half an hour.
• Then fried in a skillet and put in a saucepan.
• Apples are placed on top and on the sides.

On a note! It is better to take sour fruits of winter varieties, they will not turn into a puree when cooked.

• Everything is poured with wine and stewed for 45-50 minutes.
• 5 minutes before readiness, thyme and thyme are added.

With potato

Duck stewed in wine with pieces of potatoes can be a dish served for lunch on a day off.

• Pieces of duck without skin and bones are rolled in a mixture of flour with salt, black pepper and fried in a pan with high sides.
• Pour in wine, water, add garlic, tomato paste, bay leaf and stew for about an hour.
• Potatoes are introduced and continue to simmer for 25-35 minutes.

With oranges

The recipe for duck in wine with orange is considered original. The finished product is fragrant and with an unusual taste.

• Duck fillet is fried, put in a saucepan with carrots and onions, poured with wine.
• Stew over medium heat for 15 minutes, pour juice squeezed from 2 medium oranges, then continue stewing.
• 10 minutes before readiness, low-fat sour cream and grated zest are introduced.

with pear

It will not be a shame to put a duck in wine with a pear in front of the guests.

• First prepare the marinade. Salt, ground black pepper, peeled orange slices are put in the wine.
• Cuts are made on portioned duck pieces.
• The meat is kept in the marinade for 30-40 minutes, spread on a baking sheet, cooked in the oven at a temperature of 190 ° C for 40 minutes.
• While the meat is baking, prepare the sauce. Pour the marinade without oranges into the pan, put the pear and cook it for 5-10 minutes over high heat.
• The finished duck is poured with fruit sauce and served on the table.

Recipes "at the place of residence"

Game can be cooked not only in the oven or pan. In a slow cooker or ducklings, the meat turns out no worse.

In a slow cooker

Cooking duck in wine in a slow cooker is very simple. In addition, you do not have to spend time mixing the ingredients.

• Portioned pieces of poultry are fried and put into a bowl of an electrical appliance along with onions, plums, and ginger.

On a note! 3-4 pieces of fragrant root are enough per serving.

• Everything is salted, poured with wine. The container is loaded into the multicooker, the “quenching” program is selected.

In the duck house

In order for the bird to stew properly, you need to choose the right dishes. The best is the cast-iron duckling (sometimes called the goose). It is in it that the duck in wine becomes simply a masterpiece of culinary art.

• Pieces of meat are sprinkled with salt, ground black pepper and fried in a thick-walled pan without adding vegetable oil.
• They are laid out in a duck bowl, carrots, onions, garlic are added.
• Pour in wine and enough water to cover all the ingredients.
• The container is placed in the oven and stewed at a temperature of 170 ° C for about 1.5-2 hours.
• Add water to the pan if necessary.

Features of cooking wild poultry

To the question: "How to cook wild duck in wine? experienced chefs give the answer: "Only with vegetables." It is in this case that lean, tough game meat will soften.

• Pieces of poultry are soaked overnight in a saline solution (40 grams of salt per 1 liter of water).
• In the morning put in a thick-walled saucepan along with fresh and sauerkraut(taken in a ratio of 1:2), carrots, onions, juniper berries.
• Pour in wine, water and stew for 1.5 hours.

Making the dish tastier: sauces

Red wine duck sauce can also be created by an inexperienced hostess. After all, it is prepared quickly and simply, and the finished dish with it acquires an amazing taste.

• First, the skin of the pieces of meat must be cut. Rub them with salt and black pepper and place skin side down in a dry frying pan.
• Fry for 10 minutes on low heat until the fat flows.
• Then turn the meat over and bring to half-cooked.
• Pour red wine into a saucepan, add thyme and garlic crushed with a knife. Boil about 2 times.
• Then the garlic is removed, poured in water and again boiled down by half. Add salt, jam black currant, butter.
• The sauce is filtered through a sieve.
• The duck is laid out on a baking sheet, poured with red wine sauce, put in the oven.
• The product is brought to readiness at a temperature of 190 ° C.

Duck cooked with the addition of red or white wine will look great on the festive table. The main condition is to bring to readiness, but at the same time not to overdry. The dish can be served as a separate appetizer. And you can with any side dish of vegetables. Many recipes will allow the hostess to choose the one that suits her. And seasonings and herbs in each case give duck meat special taste and aroma.

Learn more about the "wine" ingredient of the dish:

And from the remaining wine, prepare a wonderful one.

1. It is better to take a chilled bird: its quality is easier to determine.
2. The skin should be a uniform light color without bruising, spots, plaque, dents and other damage. The meat of a fresh duck should be slightly moist, the skin should not be sticky.
3. Press your finger on the fleshy part: if there is a dent, the duck is stale.
4. The old bird will turn out dry and tough. So take the young one. Such a duck has cartilage at the tip of the breast, its beak is shiny, clean and rather flexible, the membranes are not stuck together and easily moved apart, the meat has a reddish tint, the fat is not dark, but transparent, the paws are yellow.
5. An unpleasant or sour smell signals that the bird is stale.

How to prepare duck for roasting

1. If you bought a frozen carcass, be sure to defrost it. In the refrigerator, a bird weighing 2 kg thaws for about a day. If you want to do it in 3 hours, put the duck in a pot with cold water. It is important to change the water every half an hour and keep it cold.
2. Remove the neck and legs, if any, and gut the bird. Offal can later be used, for example, for broth.
3. Remove excess fat from the neck and back so that it does not interfere with the crispiness of the finished duck. But do not cut off the excess skin: it will be needed to seal the stuffed carcass.
4. Pour boiling water over the duck. 2 kg will require 5 liters of water. Take half of the prepared boiling water and carefully pour the carcass so that the liquid does not get inside. Wipe with a clean towel and leave for half an hour until completely dry. Repeat. The scalding will help clog the pores so that the finished duck has a crispy crust. But if there is no time for this, it is enough to thoroughly rinse the bird with cold water inside and out and dry it well.
5. When or before seasoning the duck, cut the skin in a criss-cross pattern without damaging the meat so that excess fat can come out during the cooking process.

Photo: YURENIA NATALLIA / Shutterstock

Ingredients

• 1 glass of orange jam;
• 6 sprigs of thyme;
• 1 tablespoon of grated ginger;
• 2 tablespoons of pink peppercorns;
• 1 duck carcass (slightly more than 2 kg);
• ground black pepper - to taste;
• 1 medium onion;
• 1 medium;
• 1 celery stalk;
• 2–3 cm ginger root, cut into ½ cm slices
• 1 bay leaf;
• 1 sprig of fresh rosemary;
• 3 cinnamon sticks;
• about 2 kg of coarse salt (should be about the same as a duck weighs).

Cooking

Heat the jam in a small saucepan until it becomes liquid and strain it into a bowl. Add 4 sprigs of thyme grated ginger, pink pepper and set aside the icing.

Prepare the duck as we wrote above, and season the inside with pepper. Onion, carrot and celery cut into large pieces and put in the carcass. Put 2 sprigs of thyme, slices, bay leaf, rosemary and 1 cinnamon stick there.

Seal by sewing the skin together with kitchen string or using toothpicks. Tie the legs.

Pour ⅓ of the salt into a deep baking dish or dish. Place duck on top, brush generously with glaze and leave cinnamon sticks nearby. Sprinkle with the remaining salt and send to the oven, preheated to 200 ° C.

Remove the meat after 2 hours 15 minutes, or when a cooking thermometer inserted into the thickest part of the thigh reads 70-75°C.

Give ready meal cool for half an hour, then turn the dishes over and place the duck on a large cutting board. Remove salt and skin, cut into slices and serve.

Photo: nilswey / Depositphotos

Ingredients

• 2 ducks 2 kg each with neck and giblets;
• 3 sprigs of fresh rosemary;
• 1 nutmeg;
• 2 oranges;
• 1 tablespoon of salt;
• 8 cloves of garlic;
• 3 red onions;
• 5 cm ginger root;
• a couple of stalks of celery;
• ½ cinnamon stick;
• 3 bay leaves;
• 2 kg potatoes;
• 1 liter of water or chicken broth;
• spices for potatoes - to your taste;
• 2 tablespoons of flour;
• 200 ml of port.

Cooking

Prepare ducks, necks and giblets set aside. Separate the leaves of one sprig of rosemary from the stem. Grate half nutmeg and orange zest. Mix with a spoonful of salt.

Rub the mixture inside and out of the ducks, transfer to a bowl, cover and refrigerate for several hours.

Preheat oven to 180°C. Stuff ducks with remaining rosemary and orange halves.

Chop the peeled onions, carrots, ginger and celery. Place in a deep baking dish along with cinnamon, bay leaves, and chopped necks and giblets. Place the baking sheet on the lower level of the oven.

Place the ducks breast side up on the grate above it. The fat should drip onto the baking sheet.

Peel potatoes, cut into pieces and place in cold salted water. Bring to a boil, then simmer for 5-10 minutes, drain in a colander and stir.

After an hour, remove the baking sheet with vegetables and offal. Instead, immediately put an empty one so that the fat does not stain the oven.

Pour the fat from the pan into a bowl. Put the vegetables and parts of the duck in a saucepan, and pour a little boiling water on a baking sheet to collect stuck pieces from the bottom. Drain the liquid into a saucepan with vegetables, add a liter of water or broth and put on medium heat. Skim off the fat that rises to the surface.

Put boiled potatoes on a baking sheet left in the oven. Add a few tablespoons of fat drained from vegetables, season with spices and bake for another hour.

Heat 2 tablespoons of fat in a separate saucepan. Add flour and mix until a paste-like consistency. Add the contents of the pot of vegetables and pour in the port. Bring to a boil and cook for 30 minutes, stirring occasionally.

Take the potatoes and ducks out of the oven. Put the carcasses on plates, cover with foil and leave for 15 minutes.

Strain the contents of the pan through a sieve, pressing the vegetables to get as much fragrant juices as possible - this is your sauce. Pour it into a clean bowl and keep warm over low heat, remembering to remove fat from the surface.

Jamie Oliver suggests not cutting the duck, but using tongs to separate the meat from the bones and tear the flesh into pieces with your hands. Serve with potatoes and sauce.

Ingredients

• 2¹⁄₂ kg duck;
• 1½ teaspoons salt;
• 1 teaspoon ground pepper;
• ½ teaspoon dried garlic;
• ½ teaspoon ground paprika;
• 5 small apples;
• ¼ cup of honey;
• ¼ cup freshly squeezed orange juice;
• 2 tablespoons of lemon juice.

Cooking

Prepare the duck. In a small bowl, mix the spices and rub the bird.

Core the apples, cut them in half and stuff the duck. Seal the carcass with toothpicks, tie the legs.

Place the bird, breast side down, on a wire rack in a preheated oven at 180°C. Place the excess fat tray underneath. Bake 50 minutes. Then turn over and cook the same amount more.

Whisk honey, orange juice and. Remove duck, brush generously with honey glaze and let sit for 20 minutes. Slice and serve with your favorite side dish.

Photo: Lesya Dolyuk / Shutterstock

Ingredients

• 2½ kg duck;
• 5-6 citrus fruits (oranges, lemons,) without peel;
• salt - to taste;
• 2-4 teaspoons potato or cornstarch;
• 1 glass of white wine;
• 4 tablespoons of your favorite jam

Cooking

Preheat oven to 120°C. Prepare the bird, stuff it with citrus fruits and seal with string or toothpicks. Make cuts in the skin. Rub the carcass with salt and place on the grill breast side up. Place a baking sheet down - duck fat will drain onto it.

Bake until golden brown 6-7 hours. If you want more golden brown, half an hour before cooking, increase the temperature to 260 ° C and hold for another 5-10 minutes. Let cool 15 minutes without covering with foil.

Prepare the sauce. Dissolve the starch in a few tablespoons of wine, pour the rest into a saucepan and heat slightly. Add jam, stir until smooth and bring to a boil. Add more jam or wine if needed, remove from heat. Slowly pour the cornstarch mixture into the sauce until lightly viscous, stirring constantly.

Remove the citrus fruits from the carcass and cut the meat. Add the sauce to the plate, put the pieces of duck on it and serve.

Photo: Bochkarev Photography / Shutterstock

Ingredients

• 2¾ kg duck;
• salt;
• 5 cloves of garlic;
• 1 medium lemon;
• ½ cup balsamic vinegar;
• freshly squeezed juice of 1 lemon;
• ¼ cup honey.

Cooking

Prepare the duck. Season generously inside and out with salt, place on a board and stuff with garlic and sliced ​​lemon. Seal and tie the legs together.

Preheat oven to 180°C. Place a wire rack over a baking sheet or deep dish, place the bird on it breast side up and bake for 1 hour. Then turn over and cook for another 40 minutes. Drain the fat from the pan, turn the bird over again and continue cooking.

Make frosting. Connect balsamic vinegar and lemon juice and brush the duck generously with this mixture every 10 minutes for 40 minutes.

In a separate bowl, combine honey and 3 tablespoons of vinegar and lemon mixture. Continue brushing the duck with this mixture every 10 minutes for another 40 minutes.

You can increase the temperature 10-15 minutes before the end of cooking to make the crust more crispy and golden brown.

Remove the meat from the oven and wait 15 minutes. Remove the lemon and garlic, chop the duck and serve.

Photo credit: vsl / Shutterstock

Ingredients

For the main part:

• 1 small duck (1 kg);
• 1 teaspoon of vinegar for soaking meat + ½ teaspoon for greasing;
• 2 tablespoons oyster sauce;
• 1½ tablespoons Shaoxing or other rice wine
• 1 teaspoon chinese mix 5 spices: star anise, Sichuan pepper, cloves, cinnamon, fennel;
• 2 tablespoons of maltose syrup;
• 2 tablespoons of boiling water.

For pancakes:

• 1½ cups flour;
• a pinch of salt;
• ⅔ cup of boiling water;
• 1 teaspoon of oil.

For submission:

• 2 leeks (only the white part is needed)
• 1 cucumber;
• 2 tablespoons of hoisin sauce.

Cooking

Prepare the duck. The process is different than at the beginning of the article! Pour water into a large bowl and add vinegar. Soak the bird for 1 hour. Let the duck dry naturally (if the kitchen allows, hang it by the head or neck on a hook).

Mix together 2 tablespoons oyster sauce, ½ tablespoon wine and spices. Lubricate the inside of the carcass.

In another bowl, combine molasses, boiling water and vinegar. Brush the duck evenly, let sit for 30 minutes, then spread the mixture in another layer. Marinate 12-24 hours in a cool place. If this is not the case, put it in the refrigerator, but first put the carcass on a bottle of water: it is important that it remains upright and there is air access from all sides.

Prepare pancake batter. Combine flour and salt in a heatproof bowl, pour in boiling water. Stir with a spatula until smooth. When the dough has cooled slightly, knead it for 8 minutes until elastic. If the dough is too sticky, add some flour. Cover with cling film and leave for an hour.

Preheat oven to 180°C. Seal the duck with toothpicks. Put a baking sheet lined with foil in the oven, put the carcass on the grate above it. Bake 20 minutes on one side, then 15 minutes on the other. Lower the temperature to 120 ° C and cook for another half an hour.

Back to pancakes. Roll out the dough into a sausage and cut into 12 equal pieces. Form balls, flatten them to a thickness of 5 cm. Lubricate half of them with oil. Lay the remaining pieces on the oiled. Roll out 6 double pancakes with a diameter of about 18 cm, make sure that everything is even.

Heat up a skillet over medium heat. Put down the pancake. When air bubbles begin to form between the two layers after 30-40 seconds, turn the pancake over. It should remain white, lightly browned in several places. After another 30 seconds, the air bubbles will become larger. At this point, remove the pancake to a plate, let cool for half a minute and carefully divide it into two.

Repeat with the rest. You should have 12 pancakes. Set them aside and cover with a warm towel.

Return to the bird. If it's done but you want a crisper crust, set it back to 180°C and bake for another 6-10 minutes. Or take out the duck, place it in a deep saucepan and pour it hot, holding it by the neck.

Cut the duck: first along the middle, then each breast across. Cut the onion and cucumber into thin strips.

Brush pancakes with hoisin sauce. Put on each a little onion and cucumber and two pieces of breast. Wrap in an envelope or roll and enjoy.

Photo: CandyBoxImages / Depositphotos

Ingredients

• 4 duck legs;
• 1 bunch of rosemary;
• 4 large cloves of garlic;
• salt - to taste;
• ½ teaspoon Chinese 5 spice blend: star anise, Sichuan pepper, cloves, cinnamon, fennel
• ½ bottle of red wine;
• 2 tablespoons of redcurrant or quince.

Cooking

Prepare your legs. Preheat the oven to 170°C (or 190°C if the stove is electric). Place the rosemary and garlic on a baking sheet, place the stems on top. Season with salt and spices and remove to bake for 1 hour.

Combine wine and jam in a saucepan and bring to a boil, stirring until the mixture is smooth. After that, simmer for another 5 minutes.

Remove the legs, drain all the fat and pour wine sauce. Bake for another 10-15 minutes until done.

Iko / Depositphotos

Ingredients

• 3 duck breasts;
• salt and pepper - to taste;
• 5 apples;
• 30 g butter;
• 2 tablespoons brown sugar;
• 1 tablespoon of olive oil;
• 50 ml marsala or other fortified wine

Cooking

Prepare your breasts. Season with salt and pepper, set aside.

Peel the apples from the skin and cut into large pieces. Melt the butter in a frying pan, add and mix well. Reduce heat and cook fruit for 10-15 minutes to brown. Save the resulting caramel for serving.

Preheat oven to 180°C. Fry the breasts olive oil 4 minutes on each side, starting with the skin. Transfer to a baking sheet, cover with wine and bake for 10-12 minutes.

Cut the finished breasts into slices, put on a plate and add apples to them. Top with caramel sauce.

Braised duck in wine is a good alternative to roast duck. And how to cook it tasty and fragrant, you will learn in this article.
Recipe content:

Duck appears on our tables not often. However, when this happens, it immediately turns into a meal hit. Since its meat has delicate taste and bright aroma, and observing the correct cooking technology, it is also very tasty.

Good to know about the choice and benefits of duck

You can buy duck in every major supermarket, where it is sold fresh or frozen. Frozen carcass in cooking is no worse than fresh, it should only be properly thawed. To do this, it is first placed in the refrigerator for 10-12 hours, and then left at room temperature until completely defrosted.

Also, the duck not only has a great taste, but it is also very healthy. Its meat contains a large number of vitamins (A, C, K, E, group B) and trace elements (phosphorus, zinc, selenium, etc.). Nutritionists believe that duck has a positive effect on potency and improves lipid metabolism. But there are also contraindications for eating duck - dieting, diabetes and obesity.

About stewed duck in wine

White wine is used in the preparation of this dish, which can be replaced with red varieties. There is no need to panic about the fact that alcohol is used here. Since in the process of quenching the alcohols completely evaporate, and there will be no alcohol in the finished form. This dish can be served even to children. Of course, you can cook without wine, but in this case, the flavor will change. In addition, the duck will not be as tender, since the alcohol in the cooking liquid softens the protein product well.

• Calorie content per 100 g - 262 kcal.
• Number of servings - half a carcass
• Cooking time - 2 hours

Ingredients:

• Duck - half carcass
• Wine - 250 ml (any: red or white, sweet, dry or semi-sweet)
• Garlic - 2-3 cloves
• Refined vegetable or other oil - for frying
• Allspice peas - 4-5 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste
• Black ground pepper- taste

Cooking duck stew in wine

1. Wash the duck carcass well and remove excess feathers, if any. Pat dry with paper towels and cut in half. Store one half of the duck in the refrigerator or freezer for next use, and chop the rest into medium-sized pieces.
Take a heavy saucepan with a thick bottom and sides. A cauldron, cast-iron pan or wok works well. Pour refined vegetable oil and heat well. After that, send the bird to fry by setting a large fire, then the duck will brown, which will retain all the juice in it.

2. Peel the garlic, wash and chop.

3. When the duck is lightly fried, send garlic to it and reduce the temperature to medium.

4. Roast the duck for about 10 minutes, then pour in the white wine and put the ground black pepper, peppercorns, bay leaf and season with salt.

5. After boiling, turn the fire down to the smallest, cover the pan with a lid and simmer the meat for about 1.5 hours. Duck stewed and marinated in wine

Duck in red wine

Duck - about 1.2 kg.
carrots - 1 large (or two medium ones)
onion - 1 pc.
garlic - a few cloves
wine - 300-400 ml
water - about 1 cup
flour - 2 tbsp. l.
spices - salt, dried herbs, black pepper, the rest as desired
greens - dill, parsley, several branches

Cut the duck into portions, rinse under running water, if necessary, scrape the skin with a knife. If there is a lot of fat on the pieces, the excess can be cut off. Dry the bird, sprinkle with salt and pepper.
Heat the pan and put the duck on a dry surface, without oil. It is best to fry in two to three batches, depending on the size of the pan, leaving a little space between the pieces. Fat will begin to stand out, after the appearance of a golden crust, you need to turn over and fry the second side. It is better to fry on high heat, but be careful not to burn.
In the meantime, peel the onion and carrot, cut into large pieces, as during the stewing, the onion will almost dissolve, and the carrot will become soft and tasty. Peel the garlic and press each clove a little, cutting is optional.
Transfer the duck from the pan to the roaster, pour in the fat, add the vegetables and wine. Warm up a little, add enough water to cover all the pieces, but no more. Heat almost to a boil and reduce heat. Simmer for 1.5-2.5 hours over low heat, periodically adding water if necessary. A sign of readiness: the meat is soft, easily lags behind the bone.
!By the way, if you don’t have ducklings, then you can stew the bird in a frying pan.
Duck stewed in chunks in a roaster can be served with a variety of side dishes, including boiled potatoes, rice, and stewed vegetables. Before serving, you can sprinkle the dish with herbs and pour over the wine sauce left after stewing.

Duck marinated in wine

You can marinate the bird as a whole or in small pieces.

Marinade for duck with red wine

Dry red - 200 ml.
honey - 50 gr.
water - 100 ml.
spices - salt, black pepper, cumin and others to taste

Mix all the ingredients, grease the duck (if you want, you can rub the marinade under the skin, where possible), put in a cool place for several hours (5-8). After that, the bird can be baked in the oven, stewed in a roaster, cooked in a slow cooker or in another way. You can also pour the marinade over the duck during cooking to make it more juicy.

Marinade for duck with white wine

White dry wine- 200 ml.
dry mustard - 1 tsp
Onion - 2 heads
juice of half a lemon
bay leaf - a few small leaves
cloves - 3 pcs.
salt, black pepper, rosemary and other spices to taste

How to Marinate Duck in White Wine Sauce

Put the onion, spices, mustard and bay leaf into rings, add lemon juice, pour all the contents with wine. Bring the marinade almost to a boil, turn off and cool. Pour the marinade over the bird and insist for 5-8 hours, then cook as you wish, for example, bake the duck in wine.
Bon Appetit!