Duck meat is widely used both for preparing everyday homemade food and in gourmet restaurant dishes. It earned such popularity due to its unusual taste and the content of such useful elements as potassium, phosphorus, iron. At the same time, duck is not suitable for preparing diet meals. It contains a lot more calories than chicken, beef or rabbit. In a homemade duck, this is almost 250 calories per 100 grams. meat, in wild duck less, about 120.

Preparing meat for marinating

1. Examine the carcass carefully. Remove any remaining feathers, if present. If there is a barely noticeable "fluff" on the skin, burn it over an open fire.
2. If necessary, cut the duck into pieces, if you leave it intact - remove unnecessary films in the middle.
3. Rinse the meat under running water and let it drain.
4. Blot well and dry, and only after that, start marinating it.

If you marinate the duck properly, you can remove most of the excess fat during frying or baking and make the dish less nutritious. Also, a well-chosen marinade will help soften rather tough poultry meat and make it not only tender, but also juicy. The spices used will reveal and enhance the taste of the dish and give it a bright aroma. The most popular types of marinade for duck meat are:

Classic marinade

It will favorably emphasize the refined taste of the duck, make the meat soft and juicy. It requires a small set of products:

• Half a lemon;
• Ground black pepper - 1 teaspoon;
• Ground red pepper - 1 teaspoon;
• Salt to taste.

Pickling:

• Squeeze out the juice of half a lemon, catch the seeds or strain;
• Mix the juice with salt and pepper;
• Grate the carcass with the finished composition, both inside and out;
• Let the bird marinate for 5-6 hours;
• Fry or bake in the oven.

Peking marinade

Peking Duck is a gourmet meal prepared at home for the festive table and served in prestigious restaurants. It's a whole science to prepare a classic version of this dish. We will look at a simplified marinating method for this dish, adapted to the range of spices available to us. You will need:

• Fresh ginger - 10 gr.;
• Rice vinegar - 5 tablespoons;
• Honey, melted or liquid - 3 tablespoons;
• Rice wine - 150 ml.;
• Cornstarch - 1 teaspoon
• A mixture of peppers - a pinch;
• Water - 50 ml;

Pickling:

• We take a deep container and pour wine and rice vinegar into it;
• Add honey and stir until it is completely dissolved;
• Rub the ginger root on a fine grater or grind it in a food processor to a mushy consistency, add it there;
• We fill in the mixture of peppers;
• We boil the resulting liquid over low heat for 10 - 15 minutes;
• In another container, stir the starch in water;
• Pour the starchy liquid into the boiling marinade. Stir vigorously and boil so that it thickens;
• With the resulting composition, generously grease the duck carcass from all sides and from the inside;
• Let it brew in the refrigerator for 8 to 12 hours;
• We roast or bake the pickled duck in the oven in the usual way.

Garlic marinade

Garlic is a spice that goes well with many types of meat, and duck is no exception. It gives piquancy and pungency, and the smell of garlic has the properties of increasing appetite and promoting better digestion of food. You will need:

• Garlic - 2-3 large cloves;
• Soy sauce - 5 tablespoons;
• Mayonnaise - 80 ml;
• A pinch of peppers to taste;
• Salt to taste.

Pickling:

• Stir soy sauce and mayonnaise until smooth in a deep plate;
• Chop the peeled garlic, or rather pass it through the garlic;
• We mix sauces, a mixture of peppers, garlic and salt;
• With the resulting composition, rub the prepared carcass thickly;
• We insist the meat for at least 3-4 hours;
• We bake in the oven.

Orange marinade

Duck with oranges is a culinary classic. Such a delicate combination of flavors is appreciated by gourmets in many countries. Citrus will not only give the meat a unique aroma and taste, but also make it softer and more tender. You will need:

• Large orange - 1 piece;
• Honey - 3 tablespoons;
• Soy sauce - 5 tablespoons;
• Mustard (not spicy) - 2 tablespoons;
• Black and red pepper - 5 g;
• Salt to taste.

Pickling:

• Remove the zest from the orange, grind to the state of gruel;
• From the peeled fruit - squeeze out the juice and filter it;
• In a deep bowl, mix the juice, zest, honey, soy sauce and mustard until smooth;
• Rub the washed and dry carcass with salt and pepper, let stand for half an hour;
• We transfer the carcass to a baking sleeve or an airtight bag, fill it with the resulting mixture;
• We send it to the refrigerator for 4 - 5 hours, periodically turning the duck from one side to the other, so that it is evenly saturated;
• You can bake poultry both on a baking sheet and in a sleeve.

Wine marinade

Wine is a common ingredient in the preparation of various meats. It goes well with duck. The main task of this noble drink is to soften tough fibers, give the dish a grape flavor and subtle wine aroma. To prepare this marinade, we need:

• Curry - 1 tablespoon
• Fresh ginger root - 1 tablespoon of grated gruel;
• Olive oil - 4 tablespoons;
• Honey - 1 tablespoon;
• Grape vinegar 6% - 1 tablespoon;
• Garlic - 1 clove;
• A mixture of peppers - 5 g;
• Dry red wine - 50 g;
• Salt to taste.

Pickling:

5 basic rules for pickling

1. When pickling a duck, turn it over or water it constantly so that it is evenly saturated.
2. Leave the meat to soak in the refrigerator, even during the cooler season. This way you can be sure that it will not deteriorate.
3. If the domestic duck is too fat, trim off the inner fat and some of the outer fat on the belly if you bake it whole. For cooking in pieces - the skin can be completely removed.
4. The longer you marinate the carcass, the more saturated and tasty it will be.
5. Do not add too much salt to the marinade, it tends to draw moisture out of the meat and it can turn out dry.

Cook food with joy and pleasure. Try new recipes and feel free to experiment. You will get real culinary masterpieces.

Video recipe

Duck meat, especially wild duck, can have a specific smell. It is believed that culinary experts in China were the first to prepare marinade for duck meat in the 14th century. There, this dish was served for a long time to the imperial table for lunch, and the chefs competed in the invention of the original recipe.

Now baked duck is served in many countries, and almost every cook has original recipes for marinade. In Eastern Europe, duck is served with stewed cabbage, while in France and Spain, duck fillet is prepared with a sauce made from fruits or berries.

The baked duck is also a decoration of the festive table for our hostesses. But in order for it to become soft, juicy and have a beautiful crust, the carcass should be greased with marinade a few hours before you send it to the oven. Duck marinade can be sweet and sour, spicy, salty, or spicy. Choose which taste you like best.

The classic marinade recipe

An Asian sweet and sour marinade for whole baked duck is considered a classic of the genre. You might like this recipe.

Ingredients:

• wheat flour - 1 tsp;
• water –4 tbsp;
• sugar - 2 tablespoons;
• soy sauce - 1 tablespoon;
• tomato paste - 1 tablespoon;
• table vinegar - 1.5 tbsp.;
• lemon juice - 3 tablespoons;
• ginger.

Preparation:

1. In a saucepan, combine granulated sugar with soy sauce, vinegar and tomato paste.
2. Flour, preferably corn flour, mix with water and add to a bowl.
3. Bring the marinade to a boil and let cool.
4. Add lemon juice and finely grated ginger.
5. With the cooled marinade, carefully coat the prepared duck carcass and leave it in the refrigerator overnight.
6. Bake the poultry in the oven over medium heat until a brown crust appears, you can check the degree of doneness by piercing the meat with a knife. The juice that flows out of the puncture site should be transparent.
7. Duck cooked in this way will have a golden brown crust, and the meat will simply melt in your mouth.

Ingredients:

• oranges - 2 pcs.;
• mustard with seeds -1 tbsp;
• soy sauce - 2 tablespoons;
• honey - 3 tablespoons;
• salt, spices.

Preparation:

1. The prepared carcass must be salted and sprinkled with black pepper.
2. Make several punctures in the skin to help the marinade saturate the meat better.
3. In a bowl, combine the juice of two oranges, grain mustard, soy sauce, and honey.
4. Thoroughly brush the inside and outside of the poultry with the prepared marinade. Place it in a suitable container and pour over the remaining marinade.
5. Cover the duck with cling film and refrigerate for several hours, preferably overnight.
6. When baking, sprinkle the marinade on the duck for a delicious crust.

Garnish with orange wedges before serving

Marinade for duck in the sleeve

A big plus for roasting duck in your sleeve is that it doesn't splash. You don't have to clean the oven, because duck is a fatty product. When using this marinade, the classic duck with apples will turn out to be very juicy and appetizing.

Ingredients:

• garlic - 2 cloves;
• lemon juice - 2 tablespoons;
• honey - 1 tablespoon;
• salt, spices.

Preparation:

1. For the marinade, combine lemon juice with honey and squeeze garlic into the mixture. Season with salt and pepper and brush with prepared marinade.
2. Cut the apples into wedges and stuff the duck with them.
3. If desired, you can add a handful of cranberries or lingonberries inside.
4. Before baking, let the meat soak for at least six hours and wrap the prepared carcass in a sleeve.
5. The medium duck will be ready in about 1.5 hours.
6. Garnish with apples, cranberries and green salad when serving.

Marinade for duck with wine

You can also cook barbecue from duck. If you have a skewer, you can cook a whole carcass. Or, chop the pickled duck into pieces and grill it on a wire rack over the coals.

Soft, juicy and fragrant duck in the oven, baked whole or in pieces in foil, sleeve or duck, diversifies the daily menu and easily cope with the role of a ceremonial dish on the occasion of a festive feast.

How to marinate correctly and how much to bake a bird in a sleeve and foil, the simple step-by-step recipes with photos and videos outlined below will tell you in full detail below. Apples, oranges, honey, soy sauce, and fruit juices are good companions. Buckwheat and rice are useful for stuffing, and medium-sized potatoes for garnish.

Experienced housewives will be interested in how to cook Peking duck in foil at home. It is more complex and painstaking than the rest of the recipes, but the effort expended is compensated by the amazing taste of poultry meat, covered with a crispy honey crust.

How to marinate duck for baking in the oven so that it is soft and juicy - a recipe with a photo step by step

The recipe with step by step photos describes how to marinate the oven baked duck to keep it soft and juicy. The main ingredients of the marinade are orange juice, soy sauce, honey and sweet mustard. They soften dense meat fibers and give poultry a spicy taste and a memorable aroma.

Essential ingredients for marinating duck before baking in the oven

• duck - 2 kg
• orange - 1 piece
• sweet mustard - 1 tbsp
• soy sauce - 2 tablespoons
• honey - 3 tablespoons
• salt - ½ tsp
• black pepper - ½ tsp

Step-by-step instructions on how to marinate a duck to make it juicy and soft

Marinade for duck with honey and mustard for the night - a simple recipe with a photo in foil

How to cook duck marinade with honey and mustard for the night, will teach you a simple recipe with a photo. The meat that absorbs the spicy-sweet mixture for 12 hours will acquire an unusually soft, juicy consistency, piquant taste and delicate aroma.

Essential ingredients for a honey and mustard marinade recipe for duck

• duck - 1.5 kg
• mustard - 2 tablespoons
• honey - 2 tablespoons
• water - 1 tbsp
• spices - 1 tsp
• ground pepper - ½ tsp

Step-by-step instructions for a recipe for marinated duck with honey and mustard in foil

1. Wash the whole duck and wipe dry. Combine spices, salt and black pepper and rub the carcass with them.
2. Mix honey and mustard and coat the bird on all sides. Pour the remnants of the marinade inside, put the semi-finished product in a saucepan, cover with a lid and put in the refrigerator overnight.
3. In the morning, take out the duck, place in a mold, pour in a glass of water, cover with foil and send to the oven preheated to 180 ° C. Bake for an hour and a half. Once every 30 minutes, open the foil and pour the resulting juice over the poultry to keep the meat juicy and soft. Then cover with foil again.
4. Then remove the foil, turn on the overhead fire and brown the carcass until a beautiful crust appears. Serve whole duck marinated with honey and mustard on a serving platter.

Delicious duck in the oven with apples and oranges whole - a step by step recipe on video

How a delicious duck is made in the oven with apples and oranges in the sleeve, shows a detailed step-by-step recipe in the video. The author reveals her trademark secrets and recommends using not only apples and citrus fruits, but also orange juice. The filling based on it turns out to be rich and gives the duck baked with apples and oranges in the oven in the sleeve, softness, juiciness and delicate aroma.

Duck baked in the oven with potatoes and apples at home - a step-by-step recipe with a photo in a duck

So that the duck baked in the oven with potatoes and apples at home turns out to be soft and juicy, a step-by-step recipe with a photo recommends making it on the foil or sleeve, and in a roaster under a lid. The capacity will not allow the bird to burn, and the broth vapor and apples will give the meat juiciness, softness and melting consistency.

Required ingredients for a recipe for duck with potatoes baked in the oven in a rooster

• duck - 1 kg
• potatoes - 1 kg
• onions - 2 pieces
• carrots - 2 pieces
• apples - 2 pieces
• bay leaf - 2 pcs
• salt - 1 tablespoon
• dried herbs - 1 tbsp
• broth - 2 l
• ground pepper - 1 tsp
• spices - 2 tablespoons
• vegetable oil - 30 ml

Step-by-step instructions for a recipe for roasting duck in a roaster with potatoes and apples in the oven

1. Chop the duck in portions. Season with salt, pepper, spices and leave for half an hour.
2. Fry the poultry slices on all sides in sunflower oil.
3. Cut onions, carrots and apples into cubes, put on the bottom of the roaster, sprinkle with salt, pepper and add bay leaves.
4. Place poultry slices and potatoes cut into squares on top of the vegetable pillow and apples. Pour everything over with broth.
5. Cover the roaster with a lid and send to the oven preheated to 180 ° C. Cook for 40 minutes, then lower the temperature to 140 ° C and bake for another half hour.
6. On the table, juicy, soft duck baked with potatoes and apples, serve hot.

Whole duck stuffed with buckwheat in the oven in foil - a step by step recipe with a photo

Homemade duck stuffed with buckwheat and baked whole in the oven in foil, according to the instructions of this step-by-step recipe with a photo, turns out to be soft, juicy and aromatic. The meat, absorbing the vapors of vegetables, apples and citrus fruits, becomes tender and acquires a rich taste.

Required ingredients for a recipe for duck in foil stuffed with buckwheat and apples

• duck - 1.5 kg
• buckwheat - 2 tbsp
• carrots - 100 g
• onions - 2 pieces
• apple - 1 pc
• quince - 1 piece
• orange - 1 piece
• potatoes - 800 g
• vegetable oil - 50 ml
• honey - 2 tsp
• salt - 1 tsp
• pepper mixture - 1 tsp

Step-by-step instructions for a recipe for roasting whole duck in foil stuffed with buckwheat and apples

1. Grate the whole duck with a mixture of ground peppers, salt and orange juice. Place the carcass in a bag, tie and refrigerate for 2 hours.
2. Pour buckwheat with boiling water and place on a small burner, making the heat as low as possible. After 5-7 minutes, turn off and cover with a lid.
3. Chop onions, apples and carrots into strips and sauté in vegetable oil until soft.
4. Add buckwheat, mix, salt, pepper and cook for another 2-3 minutes. Then remove from the heating and stuff the bird with this composition.
5. Put foil on a baking sheet, place the stuffed carcass on top, make notches on the skin to melt the fat. Cover with quince and orange slices, add potatoes and cover with another layer of foil.
6. Send to the oven preheated to 180 ° C and bake for 70-80 minutes. Then make an incision on the foil, pick up the released juice with a spoon, combine it with honey, pour over the bird on top, and pour the rest into the minced meat.
7. Cook, uncovered with foil, for half an hour.
8. Then take out the soft, juicy duck stuffed with buckwheat with apples and baked in foil whole from the oven, transfer to a dish, garnish with potatoes and serve.

How to cook whole Peking duck at home - recipe in the oven with a photo

The question of how to cook Peking duck at home in the oven as a whole is answered by a step-by-step recipe with a photo. The process requires attention and a lot of time. But the delicious taste and melting texture of the meat make up for all the efforts.

Essential ingredients for a homemade recipe for whole Peking duck

• duck - 2.5 kg
• honey - 4 tablespoons
• soy sauce - 5 tablespoons
• grated ginger root - 1 tbsp
• sesame oil - 1 tablespoon
• black pepper - 1 tsp
• Sherry wine - 1 tbsp

Step-by-step instructions on how to make a delicious whole foil-wrapped Peking duck

1. Before you start cooking Peking duck at home, the bird will need to be washed and the edges of the wings cut off. Hang the carcass over the sink, pour over with boiling water and let the moisture drain.
2. Sprinkle the dried bird with wine and leave for 15 minutes to soak.
3. Rub the duck with salt, put it on a bottle, put it in a bowl and send it to a cool place overnight.
4. In the morning, drain the released liquid, and grease the whole carcass with honey (2 tablespoons) and again put in the cold for 12 hours.
5. Fill a deep and wide dish with water, place a wire rack on top, put a duck on it, cover with foil and place in an oven heated to 190 ° C for 70 minutes.
6. Remove the bird, unfold the foil and brush the skin with a mixture of soy sauce (3 tablespoons), black pepper, chopped ginger and sesame oil.
7. Pour the water out of the mold, put the wire rack, place the duck on top, set the temperature to 250-260 ° C and keep the bird in the oven for another 30 minutes, so that a crust forms, and the meat becomes juicy and soft.
8. Once again, take out and coat the Peking duck with a mixture of honey and soy sauce (2 tablespoons each) and bake without foil in the "grill" mode for another 10 minutes. Then serve the hot bird to the table.

How to cook duck in the oven in a sleeve so that it is soft, tender, juicy and flavorful

A step-by-step recipe tells how to cook whole duck in the oven in the sleeve so that it is softer and juicier than in foil. Among the spices used are thyme and marjoram, however, they can be replaced with other aromatic herbs that you like more. The taste will not deteriorate from this, but will become brighter and richer.

Required ingredients for a roasting recipe in the oven in the sleeve of a soft and juicy whole duck

• duck - 1.5 kg
• apples - 3 pcs.
• garlic - 6 cloves
• onion - 1 piece
• duck offal - 3 tbsp
• black pepper - 1 tsp
• salt - 1.5 tsp
• mayonnaise - 2 tablespoons
• olive oil - 1 tsp
• honey - 30 ml
• dried thyme and marjoram - ½ tsp each

Step-by-step instructions for a recipe for cooking soft and juicy duck in a sleeve in the oven

1. Rinse duck offal in running water, dry and cut into cubes.
2. Peel the onion, cut into half rings and fry in sunflower oil until transparent.
3. Add chopped offal and cook for 4-5 minutes, stirring regularly. Add a little salt at the end.
4. Peel the apples, remove the stalk and seed box, and chop the pulp into cubes. Pour the processed apples into a skillet with giblets and onions, season with marjoram and thyme, fry for 2-3 minutes and remove from heat.
5. Wash the whole bird and pat dry with a towel. Mix salt, ground black pepper and olive oil, beat a little with a fork and brush the inside and outside of the carcass with this mixture.
6. Cut the garlic cloves into wedges. Lifting the skin, make several deep cuts on the carcass and insert slices of garlic into them.
7. Stuff the duck with the cooled mixture of giblets, apples and onions. Fasten the bottom hole with toothpicks or sew up with a needle and culinary thread. Grease generously with mayonnaise on top.
8. Place the whole carcass in a sleeve, bandage the edge, place the blank on a baking sheet and send to a hot oven for 2 hours. Bake at 180 ° C.
9. Remove the baking sheet, cut the sleeve and gently lower the edges to the sides. Dip a culinary brush in honey and grease the entire surface of the bird with it.
10. Increase the heat to 220 ° C and cook the duck for another quarter of an hour.
11. When a beautiful crust forms on the bird, remove the baking sheet.
12. Transfer the soft and juicy duck, cooked according to a simple recipe in the oven in the sleeve, onto a serving platter, garnish with herbs, cranberries and fresh apples, and then immediately serve.

Homemade duck baked in pieces in the oven in the sleeve - recipe with photo

Delicate homemade duck, baked in pieces in the oven in a sleeve with apples according to this recipe from the photo, turns out to be juicy, soft and fragrant. During the heat treatment, the meat does not dry out and absorbs the taste of apples, citrus and aromatic spices to the maximum.

Required ingredients for roasting duck in chunks in a sleeve in the oven

• duck - 1 piece
• soy sauce - 4 tablespoons
• honey - 4 tablespoons
• water - 8 tablespoons
• apples - 3 pcs.
• orange - 1 piece
• lemon - 1 piece
• salt - 1 tsp
• spices - 1 tsp
• greens - ½ bunch

Step-by-step instructions for a recipe for roasting homemade duck with apple slices in a sleeve

1. Wash the whole duck in running water, dry with a towel and chop into portions. Combine salt with spices, sprinkle the bird generously with a fragrant mixture and send to the refrigerator for a couple of hours.
2. After the time has elapsed, put the duck slices in a skillet with hot oil and fry on both sides until a crust forms.
3. Peel the apples and oranges and cut into cubes.
4. Combine honey, soy sauce and water and beat with a fork until smooth.
5. Place the duck pieces in a deep container, add the chopped apples and oranges, add the honey-soy sauce, mix and leave on the kitchen table for 15 minutes.
6. Fold the contents of the bowl into a sleeve, twist tightly and shake several times to distribute the ingredients evenly.
7. Place the semi-finished product in a preheated oven and bake in a sleeve for 2 hours at 180 ° C.
8. According to the recipe, 10-15 minutes before turning off the sleeve, cut the sleeve, pour the released fat into the duck slices and put under an overhead fire to brown.
9. At the end, remove the sleeve and serve the bird hot on the table, decorating with apples, lemon and herbs.

How to bake a whole duck with apples in the oven so that it is juicy - a simple recipe on video

The author of a simple video recipe tells how to bake a whole duck with apples in the oven so that it is juicy, soft and crispy. The secret of cooking is that first the bird is rubbed with spices, tightly wrapped with cling film and left to soak for a while. And then stuffed with apples and rice, placed in a mold, covered with a lid and baked in the oven. In the container, its own microclimate is formed and all the aromas emanating from apples, rice and spices are absorbed into the meat, saturating it with piquant shades. The skin is browned, but does not dry out, and the bird acquires a soft, delicate consistency.

How to cook duck in the oven so it is soft and juicy - the best video recipe up the sleeve

The best recipe video shows you step by step how to cook duck in the oven to keep it soft and juicy. The author does not use honey and oranges for the marinade, but soy sauce and pineapple juice. First, the carcass is sprayed from above, and then the composition is injected with a syringe into the loin and soaks the meat from the inside. Thanks to this processing, poultry, baked whole in a sleeve or foil, does not dry out and acquires a soft consistency.

As in the Peking recipe, minced meat is not used in this case, but if you wish, you can fill the carcass with apples, buckwheat, rice, citrus or stewed vegetables, and put potatoes next to it. All these components go well with duck meat and after baking in the oven in the sleeve they turn out to be very tasty and aromatic.

If sleeves are not available, you can use foil or cook the poultry in a simple rooster. Home-baked duck will be soft, juicy and not inferior in taste to a restaurant dish.

Good day! Well, very soon our favorite holiday is, 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 another note of mine 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, do not 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 snacks.

The first cooking option will be the simplest, 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 of salads.

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 tablespoons

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 a scent, stir.

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

Important! From time to time, remember 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 slices. It is not recommended to remove the skin from the fruit, wash well.

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

Interesting! You can use a toothpick instead of a 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! Bon Appetit!

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 turn out delicious, 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 tablespoon
• 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, marinate it. This is very important, because if this is not done 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 in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the cloves of garlic 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 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 brown and brown.

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 them marinate for 20-30 minutes.

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 put a light and quick salad next to it 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 one. 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 brown, then add the mushrooms 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, cut the bag and open it 30-40 minutes before it is 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. Bon Appetit!

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.
• semi-rinko 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, roughly 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 lavrushka leaves 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, for Christmas evening. And this perky 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 tablespoons

Orange syrup:

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

Cooking method:

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

Prepare the juice, squeeze 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 sitting 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 warm syrup and fresh fruit slices over this piece. Such insane splendor awaits you, just a feast for the eyes! Bon Appetit!

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, which will appeal to everyone, because together with the apples next to our duck goddess, there will also be prune berries. 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 take the duck out of 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 take the baking dish out of 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 is left, to enjoy such yummy food! 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.

Greetings, my dear culinary specialists. Agree that baked duck is an exquisite dish of a festive feast. But for the meat to turn out juicy and soft, it must be properly cooked. 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.