It's no secret that duck meat in some dishes is much tastier and more piquant than, for example, chicken or goose. However, despite this, duck meat is cooked less often and most often it is baked whole or stewed.

If the dish is cooked whole, then usually the meat is pickled initially. Marinating helps to slightly muffle the specific taste of duck meat. There are quite a lot of pickling methods, however, whatever method you choose, pre-pickled meat after cooking turns out to be more tender, juicy, better baked, and the taste turns out to be unusually spicy!

How to pickle duck meat?

First, the carcass must be properly prepared. If the meat is bought in a store, then it is enough to unfreeze it completely and rinse well. Fresh birds need to be plucked, gutted and rinsed well, both inside and out. Please note that it is better to remove the tail from the duck immediately. Honestly, there is no meat on it, and this part of the carcass will prettyly spoil the aroma of the dish.

When the carcass is ready for pickling, they begin to cook marinade. Various marinades can be used. Duck is placed in the finished marinade. The carcass should be completely covered with marinade, so it’s better to use a spacious thicket or pan (such that the duck carcass is fully enclosed). The duck can be slightly pressed down to the bottom of the container with something heavy.

The container is covered with a lid and placed on the bottom shelf of the refrigerator for three hours. During this time, the meat is marinated and acquires an interesting aroma. After pickling, the duck is taken out, washed in running water and used in cooking.

Which marinades can I use?

Wine and lemon juice marinade

Pour a glass of any wine and squeeze the juice of one lemon into it. Pour a little salt, various spices and spices.

Orange pickle

Grind one orange with the skin. Add two tablespoons of dessert wine and the same amount of vegetable oil to the orange mass, put a spoonful of melted honey. Add plenty of salt, pepper, put various spices for meat. Optionally, add the greens and juice of one lemon. In such a marinade, the duck is left overnight in a cool place.

Mayonnaise Marinade

Take four tablespoons (with a hill) of mayonnaise (with lemon juice), add salt, a little sugar (a teaspoon), a spoonful of mustard powder, pepper and spices. Spices are put to taste, greens are better not to use. When all the ingredients are mixed, put a tablespoon of vinegar and stir again. In such a marinade, the bird is pickled for about a day. Periodically, the carcass is turned over.

Garlic marinade

Grind a few cloves of garlic (if the garlic is large, then just take four pieces, a little more is needed). In garlic, put one tablespoon of honey and vegetable oil. Salt, pepper. Squeeze the juice of one lemon and pour 10 grams of balsamic vinegar. Stir everything thoroughly, marinate the meat for 12 hours.

Vinegar marinade

Pour a glass of water and add a tablespoon of vinegar. Add salt and pepper to taste. You can put spices. Pickle for about three hours.

Duck meat has a specific taste and unusual aroma. For cooking, the whole carcass is often used. Therefore, in order for the meat to come out more tender, juicier and tastier, it is necessary to soak it in duck marinade.

Classic Duck Marinade with Lemon

It is important to prepare the correct marinade for the duck before baking in the oven. Then the meat will turn out not only juicy, but also soft.

Ingredients:

• duck - 2700 g;
• vegetable oil;
• honey - 3 tbsp. spoons;
• pepper;
• lemon juice - 3 tbsp. spoons;
• salt;
• mustard - 3 tbsp. spoons;
• onions - 1 pc.;
• potatoes.

Cooking:

1. Fry onion half rings in oil. Salt the carcass and sprinkle with pepper.
2. Honey will need liquid. Melt the candied component in the microwave, but do not bring to a boil. Pour juice. Add mustard. Stir.
3. Grate the resulting marinade. Send pickled for four hours in the cold.
4. Chop onion and mix with frying. Add salt and duck to the abdomen. Bake an hour in the oven (195 degrees).

Pickling a bird in wine

For cooking, you will need a special form - ducklings. The dish will turn out original in taste and very fragrant.

Ingredients:

• duck - 1300 g;
• parsley - 2 branches.
• water - 240 ml;
• carrot - 1 pc.;
• dill - 2 branches;
• flour - 2 tbsp. spoons;
• onion - 1 pc.;
• black pepper;
• garlic - 4 cloves;
• provencal herbs;
• wine - 450 ml;
• salt.

Cooking:

1. Slice the bird into pieces, which should have a portion size. Blot with a paper towel. Sprinkle with pepper and salt. Grind. Pour with wine and hold for three hours.
2. Warm up the pan. Do not pour oil. Place duck pieces (the wine will leave, it will come in handy). Hold until a crust of a beautiful golden color appears.
3. Vegetables will be needed in large pieces.
4. Send the fried meat to the ducklings. Put out the vegetables. Pour fat from the pan. Place the garlic slices. Pour the wine in which the duck was pickled. Add water. To salt. Cover and simmer for minimum three hours.

Duck marinade with mustard and honey

To get rid of the specific flavor of duck meat, always marinate before cooking. Marinade with mustard and honey will help to make the dish more tender and saturate with a delicious aroma.

Ingredients:

• water - 240 ml;
• duck - 1 carcass;
• pepper;
• honey - 2 tbsp. spoons;
• salt;
• mustard - 2 tbsp. spoons.

Cooking:

1. Put mustard in honey. Stir. Salt the carcass. Sprinkle with pepper and pour over the marinade. Grind. Cover with cling film and set aside for three hours.
2. Place on a baking sheet. Pour in water. Place in the oven (195 degrees). It will take an hour to cook.

Honey based recipe

This recipe is especially good for wild duck.

Ingredients:

• olive oil - 2 tbsp. spoons;
• duck - 1950 g;
• pepper;
• soy sauce - 5 tbsp. spoons;
• salt;
• honey - 4 tbsp. spoons.

Cooking:

1. First, scald the bird with boiling water. After a quarter of an hour, repeat the procedure. Butcher the carcass beforehand.
2. Pour honey into the sauce. Add oil. Salt and add pepper. Mix.
3. Coat the bird with the resulting marinade. Let it brew for three hours. Bake in the oven for about two hours (190 degrees).

Rub the marinade with a washed and necessarily dried carcass. If applied to a wet bird, then it will not be saturated.

Classic Peking Duck Marinade

Real science is making Peking duck. The whole result depends on the correctly prepared marinade. Thanks to the perfect pickling, you will taste the juicy, flavorful and tender meat.

Ingredients:

• soy sauce - 4 tbsp. spoons;
• spice mix - 2 tsp;
• ginger - 5 g of root;
• corn starch - 1 teaspoon;
• rice vinegar - 4 tbsp. spoons;
• warm water - 65 ml;
• rice wine - 165 ml;
• liquid honey - 4 tbsp. spoons.

Cooking:

1. Pour wine into vinegar and add honey, which should be liquid. Stir.
2. Grind ginger root. To do this, use a grater. Send to liquid mixture. Sprinkle with spices. Mix.
3. Boil and boil for a quarter of an hour.
4. Mix water with starch. Stir. If lumps have formed, a blender or whisk will help get rid of them. Pour into boiled marinade. Stir. The mass should thicken.
5. Coat the carcass with a cooled mixture. Soak for half a day in the refrigerator.
6. Bake in the sleeve. 180 degree mode.

Cooking with Soy Sauce

An excellent marinade with soy sauce and garlic, thanks to which the holiday dish will turn out to be especially delicious.

Ingredients:

• duck - carcass;
• spices;
• apple - 5 pcs.;
• salt;
• ground black pepper - 1 teaspoon;
• garlic - 4 cloves;
• mayonnaise - 3 tbsp. spoons;
• soy sauce - 3 tbsp. spoons.

Cooking:

1. Pour soy sauce into mayonnaise. To salt. Add spices and pepper. Stir. Add garlic through the press to the marinade. Mix.
2. Grease a bird. Set aside for three hours. Stuff with apples that are peeled in advance.
3. Then bake in the oven (190 degrees).

Duck marinade with apples in the oven

What could be better and more effective than a baked duck? This gourmet dish will captivate all guests and give pleasure to taste. But in order for the dish to turn out the way you intended, you should properly prepare the marinade.

Ingredients:

• salt - 2 tsp;
• duck - 2350 g;
• basil - 1 teaspoon;
• apple - 3 pcs.;
• black pepper - 1 teaspoon;
• orange - 1 pc.;
• paprika - 1 teaspoon;
• lemon - 0.5 pcs.;
• olive oil - 3 tbsp. spoons;
• garlic - 4 cloves.

Cooking:

1. Place the cloves in the garlic press. Squeeze out. Fill with oil. Add basil, pepper, salt and paprika. Stir. Pour juice from an orange. Stir and insist hour.
2. Dry the washed bird and grate with marinade. Insist four hours.
3. Chop apples, sprinkle with juice from a lemon and place in the abdomen. Send bake. 170 degree mode.

Orange Duck Marinade

The duck in the orange marinade turns out to be especially aromatic and creates a festive atmosphere even in the process of preparation, because from the first minutes of baking an amazing smell scatters around the apartment.

Ingredients:

• duck - 2100 g;
• pepper;
• orange - 1 large;
• salt;
• mustard - 1 tbsp. a spoon;
• honey - 3 tbsp. tablespoons of liquid;
• soy sauce - 2 tbsp. spoons.

Cooking:

1. Squeeze the juice from the orange. Pour in mustard. Add the sauce with honey.
2. Grate carcass with pepper and salt. Put in a bag and pour the marinade. Tie up and shake.
3. Soak for half a day. Turn over periodically.
4. Bake in the oven. 190 degree mode.

First of all, the duck must be pickled with spices, that is, grated two hours before cooking with salt and pepper, if you want to get a beautiful color after baking, you can coat the duck with sour cream or mayonnaise, wine or soy sauce are also suitable for the marinade.

Duck can be pickled with wine vinegar, soy sauce, spices (black pepper or a prepared mixture of spices), you can also add a small amount of honey. If a wild duck is used, the method of soaking with a small amount of vinegar, spices, chopped onions and carrots is used. So you can leave the duck for half a day, this will beat off its specific smell. Usually duck meat is quite soft, not tough. Prepared pieces of duck should first be fried in oil, and only then put in a goose bowl or other container and simmer until completely soft.

To prepare the marinade, mix 3 tablespoons of grape vinegar, garlic juice, a glass of vegetable oil, 2 tablespoons of red wine, a spoon of MDA, salt, and spices. Grate the prepared carcass with the marinade, place in the ducklings at room temperature and pour the marinade. After 2 hours, refrigerate for 5 hours. Before baking, drain the excess marinade.

In general, probably, like many, I do not often cook duck. And if I cook, then bake in the oven as a whole or in carcass in a chicken bowl, and since the meat of this bird has a specific flavor, it must be marinated. Marinades for this there is a lot and it is important to choose the one that you like. I like mayonnaise marinade, and it is prepared very simply, 5 tablespoons of mayonnaise are taken, salt, pepper, teaspoon of sugar and teaspoon of dry mustard and spices are added, everything is mixed and tablespoon is added there. vinegar. In such a marinade, the duck is kept for about a day, periodically turning over. Then the meat is removed, washed in water and a dish is prepared; after the marinade, the duck is tender and juicy.

Duck can be pickled not only in hot-salt sauce, but also in sweet.

To do this, take:

• Sliced \u200b\u200bpineapple, 150 grams. It is possible both fresh and canned - at your choice.
• Soy sauce - 6 tablespoons.
• Brown sugar - 1 tablespoon.
• 6 garlic cloves.
• Fresh ginger - a little, two teaspoons is enough.
• A quarter teaspoon of ground chili.
• Pepper to taste.

Now we mix all the ingredients, and put the duck, carefully applying the marinade on all its parts.

Keep in soy-pineapple sauce for about 30 minutes. Then we wipe the duck with paper towels and put in the oven.

It will turn out very tasty! I advise.

You can marinate the duck with the addition of table vinegar, as well as spices - bay leaf, pepper

Put the duck in a container - for example, a large bowl, wash the duck and dry well, gently rub the marinade and leave it for at least 4 hours, or even overnight. Periodically, the duck must be turned over or watered on top with a marinade. The amount of vinegar in the marinade should be such that the taste is not too acidic, for a carcass of 1.5 - 2 kg - 3-4 tablespoons of table vinegar.

You can put the duck in a dense bag for the time of pickling (for example, for baking) and periodically shake the bag, being careful not to damage it.

Instead of white vinegar, grape vinegar is good. Or balsamic, but it is better to take it less, as it has a rich taste. On a carcass 2-3 tbsp. spoons.

I love this method of pickling with a fruit flavor: add half a glass of orange juice to 4 tablespoons of table vinegar, 1 tablespoon of honey, spices. As you know, honey helps to give a golden crust, but we must remember that there are people who like sweet game, game with sweet fruits, and there are those who prefer the natural taste of duck.

You can still add lemon juice, but then put less vinegar. Lovers add to marinade and garlic.

Why do you need to know duck marinade recipes? This question is sometimes asked by the hostess. To be honest, I can’t even imagine how to do without this delicious bird in the everyday and holiday menu. After all, so much is being prepared from it! You can bake the whole duck, stew in some interesting sauce, make stew, roast, borsch, soup, goulash, pilaf and much more. There are even duck breast salad recipes. However, do not forget that the duck has a specific smell, so before cooking any dish, the carcass or its individual parts must be pickled.

What are the types of pickles for ducks? I tried to collect as many recipes as possible on my site. But if you have something to supplement the collection, write in the comments. It is always nice to learn new recipes.

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Simple Duck Marinade

If there is very little time to cook the poultry, you can use simple, quick and repeatedly proven ways of pickling it. You won’t discover America, you won’t be able to win the Nobel Culinary Prize, but the dish will turn out to be completely edible.

Pour the juice of one lemon juice (if large - juice of 2-3 fruits), grate with salt and spices and refrigerate for marinating for 5-6 hours. As an option, honey can be added to lemon juice in the amount of 1 tablespoon per fruit. Duck after aging in the marinade can be baked in a sleeve or on a baking sheet, covered with foil.

Mix mustard and mayonnaise in equal proportions (1-2 tablespoons each), add pepper and salt to taste. In this marinade, the duck can be aged for up to a day, but I rarely cook it, as mayonnaise is recognized only in salads.

Aging carcasses in kefir will also help soften duck meat. Take a half-liter package, add a third of a teaspoon of black pepper and a package of dried spring greens. Salt the marinade obtained a little, put the duck in a deep bowl and fill it completely. Wrap on top with foil. After 3-4 hours, rinse and bake, preferably in a sleeve or in a baking dish, overlaid with potatoes.

Soy Duck Marinade

Ingredients:

• 2 tablespoons of olive oil;
• juice of two oranges (approximately 170 ml);
• 1/2 teaspoon of salt;
• 4 tablespoons of honey;
• 5 finely chopped cloves of garlic;
• 3 tablespoons of French mustard with grains;
• 2 tablespoons of soy sauce;
• 1 tablespoon of sugar;
• a mixture of peppers to taste (this is such a seasoning).

Cooking:

Mix all of the above components and mix well. Before placing the duck in the marinade, it can be soaked in cold water for about an hour, then cut into portions and grate with salt. Withstand an hour and a half. Drain the released liquid. Place the duck in the marinade and leave overnight. It is recommended to bake a duck prepared in this way with apples, plums, peaches, quinces, laying them on a baking tray.

Orange duck marinade

This marinade will make the duck juicy, fragrant, mouth-watering and perfect for baking with apple filling.

Ingredients:

• juice from 1 lemon and 2 large oranges;
• 1 tablespoon of salt without a slide;
• 0.5 teaspoon ground pepper and the same amount of a mixture of dried Provence herbs;
• 1 tablespoon of olive oil.

Cooking:

Squeeze juice from citrus. Add herbs and pepper, oil, mix. Coat the carcass with marinade and put at least 10 hours for soaking. Many housewives prefer to soak the bird for a day. From this, it will only become softer and more tender, but do not forget that all this should be in the refrigerator. Similarly, you can also cook the duck in a tangerine marinade.

Honey Duck Marinade

I know that there are many types of it, but the classic honey marinade is prepared like this.

Ingredients:

• 3 tablespoons of honey;
• 1 tablespoon of olive oil;
• juice of the 1st lemon;
• juice of the 1st apple;
• salt and spices to taste.

Cooking:

Take liquid honey and mix with the rest of the ingredients in a deep bowl. It is good to grate the duck with this mixture, wrap in cling film and leave it in the refrigerator for 12 hours. Then bake with any filling - very tasty!

Barbecue duck marinade

Ingredients:

• seasoning for poultry with the addition of ginger - 1 sachet;
• 1 liter of apple juice;
• salt to taste.

Cooking:

This is a very quick pickle. Take a dry seasoning from a bag, pour it with apple juice of any origin (freshly squeezed from apples, rolled up in a jar, store in a bag). Stir, in a deep bowl, pour the duck with this marinade and marinate in the refrigerator for 5-7 hours.

White dry wine duck marinade

• 1 glass of dry white wine;
• 1 teaspoon of mustard dry;
• juice of 1/2 lemon;
• 2 onions;
• bay leaf, cloves - optional;
• salt, black pepper, rosemary to taste.

Cut onions into rings, put in a pan, pour wine, add lemon juice, mustard, lavrushka, cloves, rosemary, pepper and salt. Mix well, put on low heat and bring to a boil. Remove the marinade from the heat and cool. Pour the marinade over the bird and leave for 8 hours.

Duck marinade with red wine

• 200 ml of dry red wine;
• 50 grams of liquid honey;
• 100 ml of water;
• salt, pepper, coriander or other spices to taste.

Mix all the ingredients, marinate the duck carcass in this mixture, wrap it in a film and refrigerate for 8 hours.

And of course, I want to give you my proven recipe for the festive cooking of baked duck.

Roasted duck with rosemary and fruit

Ingredients:

• duck weighing 2-2.5 kg;
• 5 large apples, all sorts, the main thing is to firm,
• 3 large oranges
• 2 large lemons;
• figs in an amount up to 200 grams;
• salt, ground pepper, rosemary to taste;
• cinnamon sticks optional.

Cooking:

Wash the duck well inside and out, wipe dry. Grate inside and out with salt and pepper; slightly sprinkled with olive oil. Cut the orange and lemon into quarters, put inside, there the cinnamon stick and a sprig of rosemary. Secure with a wooden skewer. Another important point, at this stage, correctly tie the legs and wings with a thread. Then after baking, she will look like a very “decent lady”, with beautifully folded legs and arms, forgive the wings. It’s hard for me to explain how to do this, but I’ll try. First, tightly attach the wings to the body, while capturing the skin from the neck, if it is long. Why do you need to remove the neck itself, and leave the skin and wrap it on the back. I understand that it’s hard to understand, but if you remove the neck correctly (and it often spoils the whole look), then on the duck itself it will be clear. Next, with the same long thread, tie the legs, pressing them to the tail, together in the tail. Good to tie.

Preheat the oven to 240 degrees. We put the duck on a baking sheet, breast down, send to the oven for 15-20 minutes. Next, turn the breast up, reduce the temperature to 170 degrees, cook for another 1.5 hours, periodically pouring the fat released during baking. On a baking sheet, next to the bird, lay apples, oranges, lemons, figs. Salt and pepper. Bake another 40 minutes approximately or until tender. Readiness is determined so if you stick the skewer into the leg and light juice flows from there and the skewer easily enters the meat, the duck is ready.

We take it out of the oven, cover it tightly with foil, let it rest for 20 minutes, before serving. I serve on a table already sliced \u200b\u200binto portions, on a large dish with fruit. It turns out amazingly festive look and magical taste.

This is also interesting:

See also

A baked duck with apples or oranges served with a delicious side dish is ideal for a holiday dinner with your family. There are many subtleties regarding how to bake a duck in the oven and with what it is better to serve it.

How to cook duck in the oven

Experienced chefs know how to cook a bird in the oven so that it turns out to be juicy, tasty, with roasted skin. Following proven recipes, you will get a luxurious dish that will look attractive, as in the photo in the cookbooks.

How much to cook

Baking time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, the technology of baking (in whole or in pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. The whole duck is cooked from two hours (1.5-2 kg) to three hours (2-3 kg). The bird is cooked either in foil or in a special sleeve, which helps to quickly bake meat from the inside.

Duck in the oven - recipe with photo

Since the baked duck (wild or domestic) is a traditional element of the festive table, a great variety of methods were invented. First of all, the carcass should be thoroughly cleaned of feathers, washed and dried. For a richer flavor and softness, meat can be marinated in wine, lemon juice or vinegar with spices.

With apples

This recipe is recognized as a classic - apples perfectly emphasize the taste of duck meat.Fruits must be taken hard varieties, late, green, sour taste. It is better to use chilled rather than frozen birds.

Ingredients:

• duck carcass - 1 pc. 2 kg;
• apples - 500 g;
• spices (cinnamon, ginger, pepper) - to taste;
• lemon / lime - 0.5 pcs.;
• oil (olive.) - 3 tbsp. l

Cooking method:

Whole

There are many recipes for how to cook a baked bird in its entirety. This is a standard method that requires virtually no additional ingredients. The recipe is very simple, and in the end you get a delicious holiday treat.

Ingredients:

• whole carcass - 1 pc.;
• onion - 2 heads;
• lime juice - 30 g;
• mayonnaise - 100 g;
• black / red pepper (ground), salt, paprika - a pinch;
• pure water - 200 g;
• garlic - 1 head.

Cooking method:

1. Wash the bird, dry it with paper towels.
2. Mix all the spices with mayonnaise, rub the bird mass.
3. Peel the onion, chop finely.
4. Chop the garlic.
5. Fill the inside with garlic-onion mixture, poured with lime juice.
6. Close the hole with toothpicks.
7. To avoid burning, wrap the legs and wings with foil.
8. Place the carcass in the lobster.
9. Bake 1.5-2 hours (190 degrees).

Up the sleeve

The roasting sleeve is a very convenient fixture. Stewing of the bird will take place in its own juice, and the baking sheet will remain clean. And to get a golden crust, shortly before the end of cooking, the sleeve must be carefully cut.

Ingredients:

• indoutka - 2 kg;
• apples - 2 pcs.;
• thyme - a pair of twigs;
• black pepper (ground), salt - to taste;
• sour cream / mayonnaise - 3 tbsp each l .;
• garlic - 3 cloves.

Cooking method:

1. Wash the indochka, dry, grate with pepper and salt, let it brew for about an hour and a half.
2. Combine mayonnaise with sour cream.
3. Scroll the garlic through a meat grinder (or use a blender).
4. Thoroughly mix the sour cream-mayonnaise sauce with garlic.
5. Wash apples, cut into slices.
6. Rub the turkey sauce inside and out with the cooked sauce.
7. Stuff the bird with apples, sew a hole.
8. Put the duck in the sleeve, tie it, pierce it several times with a toothpick from different sides.
9. Bake in the oven for two hours at a temperature of 200 degrees.

With potatoes

You can stuff a bird for a festive meal with anything, seasoned cooks assure. One of the commonly used ingredients is potato, which tastes great with meat. This dish can be served with sauerkraut, pickles, any vegetable salad.

Ingredients:

• gutted duck - 1 pc. (1.5 kg);
• potatoes - 1 kg .;
• apple - 1 pc.;
• mayonnaise - 150 g;
• garlic - 4 cloves;
• salt, pepper - to taste.

Cooking method:

1. Rinse the game from all sides, wipe with paper towels.
2. Chop the garlic as finely as possible.
3. In a bowl, mix to a homogeneous mass mayonnaise, garlic, salt, pepper.
4. Start pickling - place the bird on a baking sheet / ducklings, grate the sauce on all sides.
5. Leave for half an hour to soak.
6. Peel the potatoes, cut into medium slices.
7. Do the same with the apple.
8. Part of the apples and potatoes, start the carcass, lay some around it, cover the bird with foil.
9. Preheat the oven to 190 degrees, cook an hour.
10. Take out the dish, remove the foil, send to bake for at least another half an hour.

With buckwheat

Many cooks use cereals to cook poultry, and buckwheat is no exception, a duck stuffed with buckwheat in the oven is very easy to make. Boil groats in advance in salted water (1 cup buckwheat for 2.5 cups).

Ingredients:

• duck carcass - 1 pc.;
• buckwheat groats - 1 glass;
• lemon - 0.5 pcs.;
• dry white wine - 50 g;
• duck offal - 1 set;
• olive oil - 1.5 tbsp. l .;
• ground black pepper, salt - 1 tsp each.

Cooking method:

1. Gut the bird, finely chop the giblets, fry in olive oil until crusted.
2. Boil the buckwheat, and then pour the porridge into a frying pan for giblets, salt and pepper.
3. Grate the bird carcass with spices, stuff with a mixture of porridge with giblets, sew a hole.
4. Pour the lemon juice on top, lay on the foil, and then - on the baking sheet, pour the wine.
5. Place in a well-heated oven (up to 190 degrees) for an hour and a half.
6. Water the dish every 15 minutes with the juice that forms when baked.

Oven duck fillet

For those who do not want to carcass carcasses after cooking, you can prepare a dish from pieces of duck breast. The duck fillet in the oven can be combined with any side dish, and it can be baked with ginger and honey - tasty and concise.

Ingredients:

• duck fillet - 250 g;
• garlic - 3 cloves;
• orange - 1 pc.;
• honey - 2 tbsp. l .;
• ginger - 30 g;
• soy sauce - 2 tbsp. l .;
• pepper, salt - to taste;
• vegetable oil - 1 tbsp. l

Cooking method:

1. Cut the fillet into small flat medallions (approximately 0.5 cm each).
2. Beat the meat with a kitchen hammer.
3. Rub the fillet with salt, pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
4. Place chopped garlic, ginger in a pan. Lightly fry.
5. Put all the ingredients in a baking dish, pour with honey and squeezed orange juice, soy sauce.
6. Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

A popular poultry recipe from French cuisine is duck baked with oranges. The meat will be very tender and soft, and a crispy, golden crust will appear on top. You can add apples or any side dish if desired.

Ingredients:

• carcass - 1 pc.;
• oranges - 4 pcs.;
• mayonnaise - 100 g;
• salt, pepper - to taste.

Cooking method:

1. Prepare dressing - mix mayonnaise with pepper and salt.
2. Rub the carcass thoroughly.
3. Wash the oranges, peel, divide into slices.
4. Stuff the chicken with oranges through the hole in the belly.
5. Sew the hole with culinary thread or fasten with toothpicks.
6. Preheat the oven to 180 degrees, put the duck on a baking sheet, bake for about an hour.
7. Water the dish periodically with the juice secreted by the bird during the baking process.

Check out the recipes for how.

Beijing style

One of the most famous recipes is Peking duck. For cooking, it will be necessary to prepare poultry fillet, honey and a special dressing. The sauce is called “Hoisin”, and cooking it at home is simple: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, Chinese seasonings of five spices.

Ingredients:

• duck (carcass) - 2.5 kg.;
• honey - 4 tbsp. l .;
• salt to taste;
• hoisin - 100 g;
• sesame oil - 1 tbsp. l .;
• soy sauce (dark) - 3 tbsp. l

Cooking method:

1. Rub the carcass with salt, let it soak for several hours.
2. Dip the bird in boiling water, dry it, spread with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
3. Preheat the oven to 250 degrees, pour a little water into the pan, and place a wire rack over it.
4. Place the bird on the wire rack, greasing it with oil.
5. Fry for half an hour, and then reduce the degrees to 150 and bake for another hour.
6. After turning the bird over and cook for half an hour.
7. After that, cut the meat into small pieces, serve it with Hoysin sauce and pita bread.

Stuffed rice

An excellent product that can be stuffed with poultry is regular long-grain rice, which will serve as a side dish. Duck with rice in the oven is prepared very simply, and you will need a minimum of ingredients.

Ingredients:

• long-grain rice - 400 g;
• duck carcass - 1 pc.;
• carrot - 1 pc.;
• onions 1 pc.;
• vegetable oil - 2 tbsp. l .;
• salt, pepper - to taste.

Cooking method:

1. Boil the rice.
2. Grate the carrots on a medium grater.
3. Chop the onion finely.
4. Fry vegetables in a pan, add rice, salt, pepper, simmer for 10 minutes.
5. Start the duck, send to bake in the oven (200 degrees) for an hour.
6. Water periodically with excreted juice.

With prunes

A variant of the dish for the festive table is a duck in the oven with apples and prunes. These ingredients give the meat a juiciness and softness. The best way is to use a baking sleeve, so the meat is cooked in its own juice.

Ingredients:

• prunes - 300 g;
• carcass of a duck - 1 pc.;
• mayonnaise - 100 g;
• apples - 2 pcs.;
• garlic - 2 cloves;
• spices, salt - to taste.

Cooking method:

1. Pour prune with boiling water for 10 minutes.
2. Wash the duck, dry with paper towels.
3. Chop the garlic finely.
4. Peel the apples, cut into slices.
5. Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, salt.
6. Stuff the duck, place it in the baking sleeve.
7. Cook in the oven for 1.5 hours at a temperature of 180 degrees.
8. Then turn over and fry the hour.

Duck marinade before baking - cooking secrets

Some useful tips from professional chefs on how to pickle a baked duck in the oven:

1. Use fruit marinade to make the meat soft. For example, juice from orange or apples.
2. Add honey to the marinade - a great way to make the taste of meat sweetish.
3. Of vegetable oils, it is better to choose olive - it is devoid of a characteristic smell.