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 a goose dish, greased with vegetable oil, cover with a lid and send it to the oven. We bake the duck at a temperature of 180 degrees for about an hour and a half. During this time, you will need to take out the goose thrice (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 olive oil into a frying pan 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 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!
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.
Roast duck with apples is classic dish for holiday table. How to bake a duck in foil? Thanks to baking in foil, the duck turns out to be soft, tasty and healthy. It is important to know how to bake a duck in foil, because this mode heat treatment does not require any additional liquid, it turns out that the bird is cooked in own juice.
Duck in foil cooking recipe
So, let's take one and a half kilograms of apples, a head of garlic, 100 grams of prunes, 30 grams of vegetable oil, pepper, salt.
How to cook duck in foil?
- Before baking the duck in foil, rinse the duck thoroughly and dry it.
- Before baking a duck in foil, you need to clean its skin from the remnants of feathers, cut out the sebaceous gland, which is located near the tail, in order to get rid of the specific smell and taste.
- Then you should remove excess fat from inside the abdomen of the duck to bake it in foil. Now you can rub the bird inside and out with a mixture of salt and pepper.
- We cut the washed apples, fill them with the abdomen and neck of the duck. We sew the incision with white cotton threads, and it is recommended to tie the wings and paws together. We spread the foil, put finely chopped apples and half of the pre-steamed prunes on it.
- We put a duck on top of the foil to bake; on it you need to put slices of apples and prunes. Wrap the bird in foil and place in a roasting sleeve. It is better to make several holes in the top of the sleeve, steam will escape through them. Be careful not to tear the foil.
- Preheat the oven to 180 degrees and put the prepared duck in foil on the grate. It is better not to use a duck roasting sheet in foil, as the back can easily burn. Bake the duck according to this recipe for about 1.5-2 hours.
- Then we cut the upper part of the foil and the sleeve with a duck and turn it away. Pour all the juice into the pan. Put the duck on the unfolded foil again in the oven and bake for another half hour until crispy.
- We put the pan with juice on the stove, add finely chopped apples and half the prunes to it and simmer for 15 minutes under the lid. We take the duck out of the oven, carefully cut it. First, put the stewed apples and prunes on the dish, then the duck apples, and put the pieces of the baked duck on top. Duck can be garnished with fried or boiled potatoes, fresh vegetable salad.
Duck slices in the oven cooking recipe
So, let's look at how to bake a duck deliciously. It can be baked whole or in pieces.
If you decide to bake a duck in tasty pieces, then take duck meat, garlic, pepper, salt and mayonnaise.
How to cook duck in foil slices?
- First, rinse the duck well, dry it. Then you can start cutting the duck to bake it. We separate the leg with the femoral part, cut off the wings. After that, we cut the brisket into two halves, we begin to do this from the back. Again, we wash the resulting pieces and leave them to glass with water.
- We are preparing a mixture for lubricating duck meat. To do this, crush the garlic, mix it with mayonnaise, add pepper and salt there. Lubricate all the duck pieces with the resulting mixture to bake it deliciously, lay them out on a large baking sheet, cover with foil and bake for about an hour. After that, you need to remove the foil and leave the duck in the oven for another 20 minutes to brown.
From time immemorial, in Slavic villages, they knew how to feed poultry so that it would grow fatter, and cook on their own. original recipes. Once you have tasted a duck stuffed with boiled buckwheat and vegetables and baked in foil in the oven, you will want to experience the pleasure of its delicate taste again.
We offer two options for how you can bake a bird at home for the holiday and for an ordinary family dinner, so that it is both tasty and satisfying.
Let's say right away: it is worth taking up cooking a duck only when there is more than one baked chicken on the cook's account. The laying hen, beloved by many, especially of the broiler type, is a much more docile bird in cooking. There is not much fat in it, but there is so much meat that it is enough to feed a dozen hungry mouths. Duck is a completely different matter! If the choice of a carcass for cooking whole in the oven was unsuccessful, it will not be possible to bake it deliciously.
How to choose the "right" duck
- You need to choose a bird in the market or in the supermarket according to the principle “less is better”. It is better to take a small carcass - so the likelihood that you have a young bird in front of you is higher.
- The duck should not be too fat (there is very little meat in such), but not lean (it will turn out to be dryish).
- The subcutaneous fat of a young waterfowl is light. If it is yellow, it is highly likely that the bird went to another world on its own.
- The duck, which until recently ran, has a pleasant smell of meat in its womb. If there are even subtle sour notes in the smell, the bird is stale.
And the last test for the youth of a duck: if, with a slight pressure on the sternum, it springs, then you have a young individual in front of you. If the chest is as hard as a shell, its youth has long passed, which means that such a duck will be cooked for more than one hour. She will do very well delicious aspic but not suitable for baking.
Duck in foil baked in the oven with buckwheat: a traditional recipe
Ingredients
- Medium sized duck carcass- 2-2.5 kg + -
- Buckwheat (groats) - 2/3 tbsp. + -
- — 1 medium root vegetable + -
- - 1 PC. + -
- — 4-5 large cloves + -
- - 1 tsp + -
- ground coriander- ½ tsp + -
- - 2 tsp + -
- Red pepper - a pinch + -
- ground nutmeg- pinch + -
- - 1 tsp + -
Step-by-step recipe for roasting homemade duck in foil in the oven
Grains for this dish are better to take uncooked. It is not as fragrant as fried, so the duck will give a pleasant, subtle flavor. You can also add fried mushrooms to the filling along with vegetables. The taste and aroma of the dish will be incomparable!
- We thoroughly wash the bird carcass, paying special attention to the abdominal cavity.
- Now you need to remove excess moisture, and paper towels will help us with this.
- We remove the husk from the onion and garlic cloves, peel the carrots.
- Mince the garlic with a kitchen press or a sharp knife. The gruel, which will eventually turn out, is divided into 2 equal parts.
- We put half of the chopped garlic in a bowl, add salt, seasonings, 1 tbsp. oils, mix everything.
- Let the marinade stand for 10 minutes to reveal its aroma, and rub it on the outside and inside of the bird.
- Leave to soak in aromas for about 1 hour. It's time for the stuffing.
- We wash the cereal, fill it with water so that the liquid level is 2 fingers higher than the cereal.
- We send a saucepan with buckwheat to the stove and cook porridge until the buckwheat grains begin to steam. But it is not necessary to completely boil buckwheat - it will come in the belly of a duck.
- We cut carrots into thin strips (you can grate it for Korean salads), cut the onion into a half ring.
- Saute onion slices in heated oil for 5 minutes, then add carrots and keep in a pan over low heat.
- Add half-cooked porridge, add salt and season with black pepper.
- We put the filling inside the bird, tamp it down, sew the skin on the belly (any natural thread and a thick needle will do).
- We wrap the carcass of the bird in foil, put it on a deco or in a chicken dish and send it to the oven. At 200 ° C, bake the bird for 50 minutes.
To make the duck with porridge inside browned, you need to cut the foil on top and hold the carcass in the oven for another 20 minutes. To serve, we free the duck belly from the threads, take out the buckwheat filling and cover the meat with it. You can decorate a dish for aesthetics with greens.
Duck carcass in foil, baked in the oven with potatoes and apples
We offer to try the classic combination of fatty duck meat and apples. Potatoes will make the treat even more satisfying. And to make it really tasty, it is better to bake young tubers.
Ingredients
- The carcass of a young duck - about 2.5 kg;
- Green apples of the Simirenko variety - 2 large fruits;
- Medium-sized potato tubers - 10 pcs.;
- Adyghe salt with herbs - 1/3 tsp;
- Soy sauce - 2 tablespoons;
- Olive oil - 2 tablespoons;
- Pepper mixture - 1 tsp
How to make a delicious duck dish with apples and potatoes with your own hands
- We prepare the bird according to the recommendations from the first recipe.
- After mixing the sauce and spices, rub the marinade on the inside and on top of the carcass, add salt (the sauce is salty - you need very little salt).
- My apples, remove the middle with grains, cut into large cubes, lay fruit slices in the belly of the bird.
- We spread the bird on a baking sheet covered with a thin oil film, wrap it tightly on top with foil and - in the oven.
- It will take 1.5 hours at 200 degrees for the duck to melt, and another half an hour - for browning already without foil. After removing the cover, we spread around the almost finished bird, peeled and marinated in sour cream and Adyghe salt. By the time the meat is completely cooked, the potato side dish will also be baked.
Not a single feast on the occasion of a holiday or gatherings with friends is complete without a signature dish. Please your guests juicy meat duck baked in the oven in foil. There are many options for stuffing a bird, and each is worthy of attention.
Duck baked in the oven is an integral part of the festive table. Like a feast for the eyes, it attracts with its amazing smell and attractive appearance. Either wild duck or domestic duck is served. Homemade is more oily. Wild duck is tougher and may have a "fishy" smell, which can be removed by marinating the duck in vinegar with chopped onions. And to get it soft and juicy, the duck must be baked in foil. Below is the simplest recipe without unnecessary ingredients. So, you will need: duck, salt, pepper.
- Duck - 1 pc.
- - 4 tbsp. lies.
- Ginger - 1 tbsp. lies.
- Olive oil - 1 tbsp. lies.
- Soy sauce - 5 tbsp. lies.
- Sea salt, black pepper
Cooking
Scald the thawed, clean duck with boiling water. Dip with paper towel and rub sea salt. In a vertical state (for this you can put it on a bottle), place it in a deep container, and then in the refrigerator for 12 hours. After that, take out the duck, coat it inside and out with two tablespoons of honey and send it to cool for 12 hours while standing.
It is believed that for the first time the recipe peking duck was described in 1330 by the physician and nutritionist Hu Sihui, who worked at the imperial palace.
We prepare the sauce for lubrication. Mix ginger, oil, 4 tbsp. lies. soy sauce and pepper. After the specified time, remove the duck from the oven, remove the foil and pour over the prepared sauce. Leave only the drumsticks and wings in the foil to avoid burning and send it to the wire rack again, increasing the temperature to 250. The baking sheet is now needed without water. Leave in the oven for 30 minutes. Remove the “Peking” again and coat with the rest of the food: mix 2 tbsp. lies. honey and 1 tbsp. lies. soy sauce.
That's it, Peking duck is ready! Enjoy the extraordinary taste!
