Oven baked duck - general principles and methods of cooking

Duck meat is more interesting than chicken meat in terms of taste, although it is cooked much less often. Usually it is stewed or baked. Oven-baked duck is one of the most successful cooking options. Moreover, it is better to bake a whole carcass, it looks so much more attractive, and it is easier to divide soft ready meat into pieces than raw meat. It is generally accepted that feeding a bird with a whole carcass is a festive option.

It is not at all necessary, in this form it can be prepared for a family dinner. Most often, the bird is baked, having previously stuffed the abdomen. Usually it is porridge, cabbage, dried fruits, quince, apples or oranges, they can be used as an addition to meat. Lying on a platter, a fragrant duck with a golden crust and a side dish spread around - what could be tastier?
Duck baked in the oven - preparation of products.

First of all, the carcass, prepared for baking, must be well washed, dried, with feathers completely plucked out. The tail of a duck contains glands that exude not the most pleasant aroma, which is enhanced by heat treatment. Therefore, they must be cut, or it is better to cut off the tail in general. Duck meat has a specific flavor, so it is recommended to marinate it before cooking. For the marinade, lemon juice, wine, vinegar with spices and spices are used. During marinating, the duck meat becomes more tender and saturated with the aromas of seasonings.

Oven baked duck - the best recipes

Recipe 1: Duck in the oven with oranges

For some reason, almost everyone has tried duck with apples, and only a few have tried with oranges. And this dish is more delicious and refined. The delicate aroma and sweet-sour taste of oranges are very harmoniously combined with duck meat. We suggest that you personally verify. This duck is often called Christmas duck, but it can be cooked for other holidays or on weekends.

Ingredients: young duck carcass - 2.0-2.5 kg, 2-3 green celery stalks, 1-2 oranges. For glaze - 1 orange (juice), 2 tablespoons each. lies. sweet wine (better dessert) and honey. Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table. lies. black pepper and Provencal herbs, 1 tsp. dried sage (optional, but desirable)

Cooking method:

Cut off excess fat and skin from the carcass in the neck and tail area, Remove the extreme joint near the wing.

Put the cleanly washed carcass without giblets into the marinade (squeeze the juice from the lemon and orange, and mix the rest of the ingredients). Leave the bird overnight or for a day to marinate in the cold, periodically turning it over so that it is soaked on all sides.

The form where you plan to bake the duck (preferably with high sides so that the juice from the carcass does not spread), grease with oil and lay the bird on its back. Cut the orange into slices and place in the duck's gut along with the green celery stalks. If celery is not available, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate with additional aromas. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered with the juice flowing from the carcass every fifteen to twenty minutes.

For the glaze, squeeze the juice from the orange, add the wine and honey and cook until the mass is doubled. It should become thick and syrupy. Allow the cooked duck to cool slightly for about fifteen minutes, remove the celery, remove the oranges and spread them around the carcass and pour over it with icing sauce.

Recipe 2: Duck in the oven with apples "up the sleeve"

The difference between this recipe is that the duck is baked not just in the oven, but packed in a roasting sleeve. So it remains more juicy, because stewed in its own juice, which does not flow out, but remains in the sleeve. And one more plus - the oven does not get dirty, because grease does not splash, which means it will be much easier to wash it.

Ingredients: duck carcass - 1.5-2.0 kg, 2-3 green apples, salt, black pepper. For the marinade: 1 lemon (juice), 1 table each. lies. vegetable oil and honey, 1 tsp. lies. balsamic vinegar (optional), a piece of ginger root (or 2-3 cloves of garlic).

Cooking method:

First, the duck must be marinated for 12-24 hours, and for this, prepare the marinade. Squeeze the juice from the lemon, finely grate the ginger (or garlic), mix the rest of the ingredients. Dry the carcass, spread with salt (inside the duck too) and pepper, dip in the marinade.

Cut the apples into halves or quarters, cut the core and place inside the bird. If they fall out, sew the cut with threads or fasten with toothpicks. Pack the duck in a sleeve and bake for an hour and a half (190C). Ten to fifteen minutes before the end of frying, open the package so that the carcass is browned. Serve the duck with juice, garnish with mashed potatoes and pickles.

Recipe 3: Duck baked in dough

Soft, ruddy and fragrant duck and delicious bread soaked in meat juice are delicious home-style. The inside of the carcass can be left empty or stuffed with apples, porridge or quince.

Ingredients: duck carcass - 2 kg, 2-3 cloves of garlic (or a 1 cm piece of ginger), juice of a small lemon, 1 teaspoon. sugar, black pepper, 2 tsp. ready-made mustard, salt, a pinch of hot pepper. Dough: 250 ml of kefir, 2-3 stacks. flour, 1 egg (plus one yolk for lubrication), 1 tsp. baking powder.

Cooking method:

Finely grate the garlic (or ginger), mix with lemon juice, mustard, sugar, salt, pepper. Coat the whole duck with the mixture, not forgetting about the insides. While the duck is saturated with aromas, prepare the dough. Mix all the ingredients, adding flour in portions, to make an elastic dough. Let it rest for fifteen minutes and roll it out.

Put the carcass in the middle of the layer, raise the edges of the dough, packing the duck on all sides. Cover the baking sheet with paper, place the bird in the dough with the pinches down, grease with yolk and bake for one hour (150-160C), until the dough turns brown and golden.

Remove the baking sheet from the oven, remove the dough from the carcass and send it back to the oven to bake for another thirty to forty minutes. During this time, it will turn golden, and if you pierce it with a knife, a clear juice will appear. This suggests that it is baked. Serve on a platter, you can lay dough pieces around.
Oven baked duck - useful tips from experienced chefs

To roughly determine the time of baking the carcass, you need to weigh it. It takes 20 minutes to cook every 500 g of weight, plus 20 minutes for the total weight, i.e. if you bake a duck weighing 2.5 kg, it will take about two hours of time - (20 minutes * 5) + 20 minutes \u003d 120 minutes.

Greetings, my dear culinary specialists. Agree that baked duck is an exquisite dish of a festive feast. But for the meat to be juicy and soft, it must be cooked properly. And marinade for duck will help with this before baking in the oven. Today I will share with you a few recipes.

This product cannot be called dietary. The duck is very fatty. Its energy value is 405 kcal. It contains 38 g of fat and 15.8 g of protein. The chemical composition of duck is rich. There is:

• vitamins, thiamine, pyridoxine, nicotinic acid, etc.;
• fatty acid,
• chromium, cobalt, potassium, zinc, iron, iodine and other minerals;
• betaine and choline;
• etc.

Fatty acids have a positive effect on the functioning of the cardiovascular system. They also take part in the formation of male sex hormones and the secretion of the sex glands. Therefore, we can say with confidence that duck is an incredibly healthy product for men.

Good day! Well, very soon, our most beloved holiday, and therefore for all housewives, first of all, there is a question about what I propose to make a duck baked in the oven, and how to stuff it, you decide for yourself. I will only help you with this.

By the way, if you do not like this bird, then I can advise you to use my other note and cook at a feast with that very crispy and juicy crust. And if you often puzzle over how to make a quick and haste dinner for dinner, then grandiose ones are waiting for you, don't miss it.

Undoubtedly, this dish is quite elegant and very festive, it is put on the table when all the guests are already assembled and served hot with various drinks and

The first cooking option will be the easiest, we will cook the whole duck in a roasting sleeve. The dish will turn out to be quite elegant and beautiful. Everyone will like it, of course, without exception. Especially if you still make a couple

We need:

• duck - 1 pc.
• salt and pepper to taste
• lemon - 0.5 pcs.
• orange - 0.5 pcs. for marinade and 0.5 pcs. For filling
• apple - 1 pc.
• honey - 2 tablespoons
• soy sauce - 3 tbsp

Cooking method:

1. Rub the surface of the bird with salt and pepper with your hands, rub. Then prepare the marinade by squeezing half of the lemon and orange into a container, pour in the soy sauce and stir.

Now put in two tablespoons of honey for the scent, stir.

2. Place the duck in a deep mold and cover with the mixture. Cover and leave to marinate for at least 5 hours, preferably in the evening. If you have it for 24 hours, it will be just great.

Important! From time to time do not forget to take it out and turn it over and pour over the marinade.

3. Stuff the bird with an apple and an orange and cut them into wedges. It is not recommended to remove the skin from fruit, wash well.

4. Place in a baking sleeve and scatter the potato pieces as well. Tie a bag on both sides, and pierce it with a knife in several places.

Interesting! You can use a toothpick in place of the knife.

5. Bake in the oven for 2 hours, the frying temperature should be 200 degrees.

6. Here is such a wonderful and beautiful dish on a plate you can get. Eat to your health! Enjoy your meal!

Cooking whole duck in marinade

No one will argue that much depends on what the marinade will be. Therefore, I suggest you make a versatile and spicy marinade based on soy sauce and mustard. Wow, it will be a tasty treat, saliva will run at the sight of our duck.

Fried with a crispy crust will conquer everyone, and your guests will ask for more additives, you'll see!

We need:

• Duck - 1 pc.
• Apples - 2 pcs.
• Soy sauce 4-5 tbsp
• Mustard - 2 tablespoons
• Honey - 1 tbsp
• Garlic - 4-5 cloves
• Vegetable oil - 2 tablespoons
• Tariaki sauce 4 tablespoons (optional)
• Potatoes - 18 pcs.
• Salt pepper

Cooking method:

1. Before making and baking duck in the oven, it must be pickled. This is very important, because if you do not do this in advance, it will not be juicy and soft, so decide for yourself. Find Lushe and set aside a lot of time and make her divine.

So take a bowl and put 2 tablespoons of mustard into it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the garlic cloves through a press.

Interesting! If you like a sweeter duck, then add two whole tablespoons of honey instead of 1 tablespoon.

Stir and set aside.

2. Pepper and salt the duck itself on all sides, coat it very well.

Put one red apple inside, cut it into 6 slices. Then, when the bird is baked, add another green apple.

3. Place in the resulting sauce, dip it well and pour it thoroughly. Inside, too, coat with marinade.

Leave in this position, covering of course with a lid for 1 day. Flip it over occasionally during this time.

4. Then place the duck on a baking sheet and cover with foil. It will be fried at 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry harder.

5. Now peel the potatoes and place them next to the bird, it will bathe in fat and send to bake for 40 minutes.

Important! Potatoes should be small.

After that, the potatoes will brown, and the duck will be fried and take on a ruddy color.

6. Such an appetizing and golden duck will turn out! Have a fun feast! To add solemnity, decorate with any greenery.

Video on how to cook duck in the oven so that it is juicy and soft

Poultry recipe with potatoes in foil

Of course, it takes a lot of time to prepare, but the taste is certainly worth it. I decided to show you in the next recipe not the whole duck, but in pieces, for example, you can take only the legs or thighs. I honestly adore them most of all, although of course breast, white meat is considered a delicacy.

We need:

• Duck drumsticks - 1 kg
• Potatoes - 1 kg
• Salt to taste
• Sweet paprika - to taste
• Mayonnaise - 2 tablespoons
• Vegetable oil - 1 tbsp
• Greens to taste

Cooking method:

1. Take salt and pepper, rub the duck shanks with these ingredients, then sprinkle a little with paprika. Apply mayonnaise with a brush and let it sit for 20-30 minutes to marinate.

Peel the potatoes, and then cut into small cubes, salt and pepper. Put everything on a baking sheet, you can grease it a little with vegetable oil.

2. Now place in a preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes, or until you see a golden brown crust. Serve hot with any snack such as

Making a duck with buckwheat at home

I would also like to say that there is nothing better than poultry, a store duck is certainly good, but your own is always better, it is fatter and healthier. Therefore, if you have the opportunity to get this somewhere, then go for it.

Today we cook it with buckwheat so that there is both a side dish and a main dish right away. You can place a light and quick salad nearby or

We need:

• duck - 2-3 kg
• chicken liver - 200 g
• champignons - 200 g
• buckwheat - 140 g
• onions - 2 pcs.
• vegetable oil - 2 tablespoons
• salt and ground pepper - to taste
• bay leaf - 1-2 pcs.

Cooking method:

1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. You can of course make a special marinade, but this recipe does not require it. If you want, you can take from another previous option.

In this form, the bird should lie down for 2 hours in a bag in the refrigerator.

2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until tender. If you do not know how to cook buckwheat correctly, then look

3. Meanwhile, cut the onions into small pieces along with the mushrooms. The liver that remains from the duck will also go, it will need to be chopped into pieces.

Now everything needs to be fried in a pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry until tender over low heat.

Fry the liver in another pan, add salt to taste. It cooks pretty quickly, so don't overcook it.

Then mix all the ingredients obtained, namely buckwheat, mushrooms and liver and stir.

4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.

5. Place in a bag or baking bag, tie the ends with a special plastic device and go, as they say in the oven for frying.

6. Bake for 2-2.5 hours, and if you want to see a crispy fried crust as a result, then cut the bag and open it 30-40 minutes before being ready. The baking temperature is 200 degrees, no more, you can even set it to 180.

Here's a wallpaper turned out, looks great, just gorgeous! Enjoy your meal.

Duck with apples in his sleeve

Do you want your duck to be juicy and soft, what are the secrets of this dish? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.

Take a young duck, it will turn out to be softer and not so oily.

We need:

• salt and pepper to taste
• duck - 1 pc.
• apples - 4 pcs.

Cooking method:

1. Soak the bird in water, leave it for about 2-3 hours, so you get rid of excess blood. Then wipe with salt and pepper, in this form it should also lie down for 2-3 hours.

Cut the apples into slices and fill the abdomen with them as tightly as possible.

After that there will be interesting work, this is sewing with threads, creative work))). Wow, that's so cool to do. Lightly rub the duck just before planting in the oven with salt and pepper with a mixture of peppers.

2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You can not do this, but pierce it at the very end, when you turn it over.

This is a dry method of pickling, with mayonnaise or sour cream it turns out to be much fatter, and in fact she will start her juice anyway.

3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or rooster, use what you have at hand. But in the sleeve it turns out much tastier and more comfortable. And what is your opinion, write and share your opinion.

Important! To make the duck juicier, turn it over in the oven to the other side after 1 hour.

4. Ruddy and golden crust. Remove the apples from the belly and decorate the dish. Enjoy your meal!

Stuffed duck with rice in the oven

Tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and it does not take much effort, and time too.

If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon, for those who do not like this seasoning do not add.

We need:

• duck - 1 pc.
• semirinko apples - 3 pcs.
• rice - 0.5 tbsp.
• lavrushka - 2- 3 leaves
• peppercorns - 5 pcs.
• salt and ground pepper - 1 tsp each
• cinnamon - to taste or 1 tsp

Cooking method:

1. Wash the duck under running water, wipe with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately I have prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap the bird with cling film and place it in a cool place for 3 hours.

2. Soak rice in water for 30 minutes.

2. Then place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring occasionally.

3. Take a rooster (rooster) and put a duck in it, you can pour some water on the bottom and put a couple of leaves of lavrushka and 5 peas of black allspice.

Chop the apples into slices and put them in the duck, secure with toothpicks or threads. Yes, do not forget about the rice, it also needs to be put into the duck.

4. Bake in the oven at 200 degrees for 2 hours.

5. The bird is ready, call everyone to the table. Flawlessly beautiful and delicious. Remove strings or toothpicks and enjoy the taste.

The original recipe for the New Year with oranges

Duck baked with oranges will perfectly fit into any celebration, and of course on Christmas evening. And this playful fruit decoration will very easily fit on your table. In general, such a gourmet will be eaten in a moment, and you won't even blink an eye.

We need:

• duck - 1 pc. for 2 kg
• orange - 1 pc. for stuffing and 1 pc. for decoration

• juice of one orange
• juice of one lemon
• salt, ground black pepper to taste
• refined sunflower oil - 2 tbsp

Orange syrup:

• zest of one orange
• juice of one orange
• honey - 2 tablespoons
• sweet wine - 2 tbsp. l.

Cooking method:

1. Wash the domestic duck and dry it with a paper towel.

Prepare the juice, squeeze out the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.

Pour the marinade over the bird, send it to the refrigerator for 1-2 hours. And if it lasts all night, it will be even tastier, after a while, turn it over so that it marinates evenly.

2. And now she is completely saturated with marinade.

3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff a duck with them, fasten with toothpicks or threads. Place in a baking sleeve.

Bake in the sleeve for 2 hours at 180 degrees for a cool crust.

4. Make the syrup, when the duck is in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and cook over the fire a little until thickened. Strain through a strainer.

5. And after you remove the duck from the oven, take out the slices of oranges, place them on the sides, pour over with warm syrup and fresh fruit slices, arrange this piece. Such insane splendor awaits you, just a feast for the eyes! Enjoy your meal!

Peking duck

An interesting name, and the appearance of our beauty turns out to be amazing, as for the taste, everything is super here too. I found a wide variety of recipes for how to cook using this technology, but I want to offer you this very video from Stalik Khankishiev for viewing. Quite simply and quickly, he prepared it and will definitely teach you this too:

Step-by-step recipe for duck with prunes and apple pieces

Here is another option for the home that everyone will like, because together with the apples next to our duck goddess, there will also be prunes. Of course, the dish is not cheap, but it turns out to be very tasty and aromatic. Just this can be used for your favorite holiday or made for dinner.

We need:

• duck - 2-3 kg
• apples - 6 pcs.
• orange - 3 pcs.
• mayonnaise to taste
• onion - 1 pc.
• prunes - 400 g
• potatoes - 5-6 pcs.
• garlic - 5-7 cloves
• salt and pepper to taste

Cooking method:

1. At the very beginning, take a baking dish and then cover it with foil. Lay out the prepared bird. Brush the duck with chopped garlic, season with salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.

Then fill it with fruit. Wash apples and oranges well and cut into wedges.

Important! When you put fruits inside, knead them inside a little so that they let the juice out.

Then, after all the manipulations, wrap the bird in foil, you get a lump, which should stand in this state and marinate for 2 hours. After the time has elapsed, put the duck to bake without opening the foil for 2 hours, the frying temperature is 200 degrees.

3. Peel the potatoes and cut into small pieces, then add mayonnaise to it and stir. Season with salt and pepper to taste.

4. Then remove the duck from the oven and you will see some fat on the surface. Put the potatoes on the bottom of the sheet on both sides and put them back in the oven for 20 minutes.

5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.

Chop the onions into feathers or half rings with a sharp knife. Bring the baking sheet out of the oven and scatter the apples over the potatoes, bake for 15 minutes.

Now remove the baking dish from the oven and open the foil to brown the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.

6. Well, now the most interesting thing remains, to enjoy such a yummy! Cook for your own pleasure!

Crispy duck video recipe

Honestly, I could not pass by this recipe, because I was struck by the crust, I am sharing this find with you, I hope you will like this option too:

Have a great weekend and great mood! All the best and best. Bye bye everyone! See you.

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Each housewife must have a recipe for a signature dish. But the highlight of the festive table can only be a treat made from meat. One of its options would be duck baked in the oven.

This dietary dish will appeal to children and adults, and a properly selected marinade and the diligence of the hostess will create a culinary masterpiece.

Cooking duck in wine marinade

There are several ways to marinate duck for roasting in the oven. One of the most interesting is the wine marinade variant.

For cooking, defrost the duck carcass, rinse it under running cold water, and then wipe it off. Be sure to pay attention to the presence of poorly removed feathers, they need to be pulled out or burned on fire. After preparing the carcass, we cut off the first joint of the wings, since during cooking it dries out and can burn.

Now you can proceed to the preparation of the marinade. To do this, squeeze 3-4 cloves of garlic into a large bowl, mix it with curry, ginger and herbs, add a little salt. We mix. Pour 3 tbsp into the resulting mass. l. olive oil, 20 g of honey and mix everything with a blender until the mass becomes white.

To make the duck meat really soft, add 2 tbsp. l. 6% grape vinegar and mix again. Add 40 g of red wine last and stir until smooth.

Lubricate the carcass inside and outside with the resulting mass, and then put it in a closed baking dish. Pour the remaining marinade over the duck.

Meat should be marinated for at least 10-12 hours in the refrigerator to become tender and very flavorful. Before direct baking, the liquid is drained, and the duck is blotted with a paper towel. The drained marinade can be added to the duck as it roasts. Cook the poultry for 2-3 hours at 200 degrees.

Duck in orange marinade

To cook delicious meat in an orange marinade, we need 3 celery cuttings, 2-3 large oranges. For the marinade, take the following ingredients: juice of a couple of oranges, juice of 1-2 lemons, 1 tbsp. l. salt, 1 tbsp. l. olive oil, 1 tsp. Provencal herbs and black pepper.

Before preparing the marinade, cut off the extreme joint from the duck. We wash the carcass and wipe it with a towel. Let's move on to preparing the marinade. First, squeeze the juice of oranges and lemon, mix thoroughly with a blender until white. Add Provencal herbs, pepper, salt and oil to the mixture. Mix everything again. We grease the gutted carcass with a mixture from all sides, as well as inside. Pour the remaining marinade into a plate with a bird. It takes at least 8 hours to marinate the duck before baking, it is advisable to turn it over so that it is evenly saturated.

It is necessary to bake the carcass in a dish with high walls so that the juice and fat from the duck does not flow out, and the meat remains soft. Grease the baking dishes with oil, put the bird on its back. Put oranges cut into circles and chopped celery inside the carcass. From above it is still necessary to pour the marinade over the meat. The dish is baked for 2.5 hours at 190 degrees.

Duck with apples in his sleeve

For the marinade we need: juice of 1 lemon, 1 tbsp. l. honey and olive oil, a pinch of ginger, 2 cloves of garlic. For the duck: 3 large green apples, a pinch of salt, 1 tsp. salt.

To prepare the marinade, we squeeze the lemon juice and mix it with ginger and garlic squeezed through a press. Mix the mixture thoroughly. Then add honey and olive oil to it. Mix everything with a blender until a homogeneous mass is formed.

Then we cook the bird. We wash it thoroughly under cold water and wipe it dry. Coat the whole carcass outside and inside with salt and pepper and place in the marinade. The bird should lie in it for about 24 hours.

After a day, we cut the apples into slices and place them in the duck. Together with the marinade, we put it in a baking sleeve and simmer for 1.5 hours at 200 degrees. 15 minutes before the end of cooking, open the bag so that a golden brown crust appears.

Bavarian duck with apples

This unusual recipe will appeal not only to beer lovers, but also to connoisseurs of delicious food. To prepare the marinade, we need: 0.5 light strong beer, 1 tsp. black pepper, Provencal herbs to taste. We also take 200 g of mushrooms, it is better to take mushrooms, 2 large onions, 2 large green apples.

To begin with, rinse the duck under running cold water, dry it naturally, or dab it with paper towels.

Then we move on to preparing the marinade. Pour the beer into a wide bowl and add pepper and Provencal herbs to it, you can add a little salt. The beer should not be warm.

Stuff the duck with mushrooms, apples and onions. To do this, cut the mushrooms into large cubes, and the onion into rings. Fry them over low heat until tender. Then we cut the apples into slices and mix them with the fried mixture. We put everything inside the duck and put it in the marinade. The carcass should lie in it for about 8-10 hours.

After that, the marinade is drained and the bird is placed in a baking dish. This recipe requires 2.5 hours to cook duck. In the second hour of cooking, brush the top of the carcass with a little marinade to enhance the flavor of the dish. The baking temperature is 190 degrees.

Duck has always been a signature dish on any table, especially on New Year's, and on the eve of the upcoming holidays, the topic of the best marinade for cooking this delicious bird becomes especially relevant.

Below we will tell you how you can marinate a duck for roasting in the oven and offer a recipe for making stuffed poultry with apples.

Duck marinated and baked in the oven - recipe

Ingredients:

• duck carcass - 1 pc.;
• apples - 450 g;
• oranges - 550 g;
• garlic - 2 heads;
• lemon juice - 20 ml;
• refined vegetable oil - 55 ml;
• marjoram - 5 g;
• dried basil - 5 g;
• ground red pepper - 5 g;
• ground black pepper - 5 g;
• - 10 g;
• salt.

Preparation

Cooking duck marinade. Add chicken seasoning, marjoram, basil, ground red and black pepper, salt to the odorless vegetable oil and squeeze six to seven cloves of pre-peeled garlic through a press, add the juice of one orange and mix.

While the marinade is infused, process the duck carcass. We rinse it, if necessary, we get rid of the insides, rinse and dry again. Rub the bird generously with the prepared spicy mixture inside and out, and then put it in a bag along with the rest of the marinade and place in a cool place for several hours.

Immediately before baking, turn on the oven to warm up, setting it to a temperature of 220 degrees, and prepare the filling for the duck. Grind the giblets, we get rid of the apples and the core and cut into medium-sized slices or cubes and sprinkle with lemon juice, clean the remaining garlic and chop the plates. Mix apples with giblets and garlic, add marjoram, basil, pepper and salt, mix and fill the duck belly with the resulting mass. Then we sew the skin with a thread or chop it off with toothpicks.

We line a baking sheet or a large form with several sheets of foil, put orange circles on the bottom, place the stuffed duck carcass on top, cover with two sheets of foil and seal.

We put the dish in an already preheated oven, bake for twenty minutes, and then reduce the heat to 180 degrees and cook for another two hours. Now remove the top sheet of foil and bake the duck for another forty minutes, periodically pouring over the released juices.

When ready, put the rosy bird on a dish and decorate with herbs and fresh oranges.

How to marinate duck in wine with honey for roasting in the oven?

Ingredients:

• duck carcass - 1 pc.;
• dry red wine - 60 ml;
• wine vinegar 6% - 40 ml;
• garlic - 3-4 teeth;
• - 70 g;
• refined vegetable oil - 35 ml;
• ground ginger - 5 g;
• ground cinnamon - 5 g;
• ground nutmeg - 5 g;
• ground black pepper - 5 g;
• salt - 15 g or to taste.

Preparation

We prepare the marinade first. To do this, clean and squeeze the garlic, mix it with salt, add ground ginger, nutmeg, cinnamon and pepper, mix and add honey and vegetable oil. We grind the mass well with a crush or punch it white with a blender. Now pour in wine and wine vinegar and mix until smooth.

We rub the properly prepared duck carcass on all sides with the prepared wine mixture, put in a rooster or other container and pour the remnants of the marinade on top. Ideally, when the duck will be marinated during the day, but if you do not have time, you can start baking in twelve hours. During the entire soaking time, periodically turn the carcass over to the other side.

When starting to bake the duck in the oven, be sure to blot it from the moisture of the marinade with napkins. The process of cooking in the oven itself is identical to that described in the previous recipe, with the exception that after removing the foil, in this case, the duck will need to be watered with the remaining marinade.