Duck meat is much harder to find on the store counter than chicken or pork. It is not surprising that many housewives do not know how to cook a whole duck in the oven. I will correct the situation by telling 5 recipes for a delicious and juicy duck.

I’ll note right away that I’m going to focus on the intricacies of cooking duck, and I’ll also give a few proven recipes.

Recipe for soft and juicy whole duck in the oven

Soft and juicy duck in the oven is part of my New Year's menu. This does not mean at all that you need to cook the dish strictly for the New Year holidays.

The recipe was given to me by my mother.

Ingredients:

• duck - 1 kg
• apples - 4 pieces
• honey - a few tablespoons
• salt, spices

Cooking:

1. I shoot from the carcass big pieces fat from the neck and abdomen.
2. I pour boiled water. I let the carcass cool and dry paper napkin.
3. I put foil on the bottom of the baking dish. I rub the carcass with spices and salt. I send it to the form.
4. I cut the apples into small cubes and stuff the carcass. Then I wrap it well in foil.
5. I preheat the oven to 180 degrees. I cook 90 minutes. Periodically I take out the form and water the meat with fat.
6. I take out the form from the oven, open the foil, pierce it with a sharp object. If there is no blood coming out, the dish is ready.
7. It remains to grease with honey and send back to the oven for a few minutes. As soon as the duck is covered with a delicious crust, I take it out and let it cool slightly.

Video recipe for tender and juicy duck

You have probably already seen that there is nothing complicated in cooking. Take a moment and cook the duck according to my recipe. I assure you, the taste of the dish will strike you on the spot. The same recipe is suitable for cooking goose.

Roast duck in berry sauce

A friend shared with me the recipe for duck in berry sauce.

Ingredients:

• duck breasts - 6 pieces
• cinnamon - 0.5 tsp
• dry spices - 0.25 tsp
• parsley greens - for decoration

SAUCE:

• chicken broth - 450 ml
• dry wine— 450 ml
• port wine - 450 ml
• onion - 3 heads
• wine vinegar - 50 g
• powdered sugar - 50 g
• a mixture of berries (currants, gooseberries, blackberries) - 175 g
• clove, bay leaf, cinnamon

Cooking:

1. Finely chopped onion fry in vegetable oil for 10 minutes. I add powdered sugar and fry over high heat until golden brown.
2. I pour in the vinegar, let it boil and cook over low heat until the liquid has evaporated. I add port wine, wait for the sauce to boil away by a third, pour in red wine and let the sauce boil down by half.
3. I add cloves, bay leaf, cinnamon and broth to the sauce. Bring to a boil, boil for 25 minutes and strain.
4. I fry the duck breasts in a pan for 10 minutes. Spread on a baking sheet, salt and pepper, sprinkle with cinnamon and spices. I bake for a third of an hour. I add the juice that has been rendered from the duck to the sauce along with the berries.

I cut the finished breasts and lay them out on a dish, pour over the sauce and decorate with parsley. I serve it on the table along with chopped cabbage baked with cream and cheese.

Duck Recipe with Apples and Grapes

One day I decided to cook delicious stuffed duck for dinner. After spending about an hour on the Internet, I was convinced that there are many ways to cook.

I note that the duck, cooked according to the recipe with apples and grapes, is soft and juicy.

Ingredients:

• duck - 1 carcass
• apples - 2 pieces
• white grapes- 100 g
• pepper, salt, honey

Cooking:

1. I rub the inside of the duck with salt and pepper.
2. One apple is cut into slices, mixed with grapes and stuffed with the resulting fruit salad carcass. I cut the second apple into slices, spread around. I send it to the oven preheated to 200 degrees for half an hour.
3. After the specified time, I take it out of the oven and grease the carcass with melted fat. If there is a lot of fat, I drain it or change the pan. Grease every 30 minutes. In total, it takes 2-3 hours to prepare.
4. At the end of cooking, I grease the bird with honey and return it to the oven for ten minutes. During this time, the duck will be covered with a delicious crust.

Video recipe

As you can see, no expensive ingredients are required to make duck with apples and grapes. I recommend serving with buckwheat. Enjoy your meal!

Cooking duck in orange sauce

I will tell the duck recipe in orange sauce, which was told to me by a friend from Italy. Cooked according to this recipe, the game is tender and juicy.

It will take a long time to cook. However, it's worth it.

Ingredients:

• duck - 1 carcass
• lemon - 1 pc.
• orange - 2 pcs.
• cognac - 50 ml
• white wine - 150 ml
• creamy and vegetable oil- 30 grams
• flour - 50 g
• salt pepper

GARNISH:

• apple - 1 pc.
• potatoes - 3 pcs.
• vegetable oil, bay leaf, pepper, salt, zest

Cooking:

1. I process and gut the duck. I tie the legs and wings. Rub inside and out with salt and pepper.
2. I put a little butter in the pan, add vegetable oil, and fry on the resulting mixture until appetizing crust.
3. I pour a glass of cognac on the duck. I turn the carcass several times so that it absorbs the aroma of the drink. I let the alcohol evaporate on high heat.
4. I add wine and cover the dishes with a lid, and reduce the fire to a minimum. Simmer for about 40 minutes, turning occasionally.
5. In the meantime, I peel the zest from the lemon and orange. I cut one orange into slices, squeeze the juice from the second and add it to the dishes with the duck.
6. Boil the resulting zest in salted boiling water for 5 minutes, then throw it in a colander. I cut into straws. I leave some of the zest for garnish.
7. When the dish is almost ready, I turn it on its back and spread the orange slices on top.
8. Julienne made from zest, add to the sauce. I simmer for a quarter of an hour under the lid.
9. I remove the duck from the dishes in which it was cooked and put it on a dish. Add cornstarch to sauce and stir until thickened.

It remains only to prepare the side dish.

1. I peel the potatoes, cut them and boil them almost until tender in salted water with rosemary and bay leaf. I pour water.
2. Finely chop the onion and fry in oil.
3. Add chopped apple and potatoes to the pan, mix and lightly fry.
4. I pepper and add julienne. I mix and let it brew.

How to cook smoked duck

Smoked duck meat is added to sandwiches and even New Year's salads. Moreover, smoked game is stored for a long time under normal conditions.

Ingredients:

• duck - 1 carcass
• liquid smoke
• salt, sugar, pepper, bay leaf, cloves and cinnamon
• oven and smoker

Cooking:

1. For smoking I take low-fat duck. I process the carcass, remove fluff and feathers, singe stumps.
2. I will gut my duck. I rinse from all sides, dry with a napkin and rub with salt. I put the carcass in a deep pan and leave it in a cold room for a day.
3. I'm making a marinade. A kilogram of duck will require a liter of brine. I add a spoonful of sugar, 10 grams of salt, a little cloves and cinnamon, and a little pepper and bay leaf. I bring the marinade to a boil and let it cool.
4. Ready marinade I fill the duck and marinate for three days in a cool room. After I take it out and hang it up so that the brine stack, and the carcass dries.
5. I fire up the smokehouse. For smoking I use wood species without resin.
6. I smoke 12 hours. Initially, I set the temperature high, and after a while I pour a lot of sawdust and moisten them.
7. When the smoking period has expired, I check for readiness by piercing with a sharp object. If there is an ichor, I continue smoking.
8. If there is no smokehouse, you can use liquid smoke. In this case, you will need duck, seasonings and an oven.
9. I process and marinate the carcass, as described above. I'm preparing liquid smoke. I lower the carcass into it and keep it for about an hour. After I bake the meat in the oven until tender.

The recipe for smoking was told to me by a neighbor. Now you know about it too. It is noteworthy that you can cook duck in this way even in a city apartment. Try it.

Finally, I will add that the duck differs from the chicken more fatty meat. Therefore, they prepare it according to other recipes, and the removal of the fat layer is the main moment in the preparation of the carcass.

You can remove excess fat different ways. Some keep the duck for a couple, due to which the fat melts and drains. During cooking, I pierce fatty places with a sharp knife. As a result, fat escapes through these holes.

Questions about how to cook a duck at home arise not only from novice housewives, but also from highly experienced culinary "gurus". After all, there is always a "danger" that new ones have appeared in the world, unique recipes that make poultry meat especially tender and juicy? Read, study, choose!

Duck with apples - holiday recipe

Ingredients:

• prunes (pitted) - 500 g;
• apples (sweet and sour varieties) - 6 pcs.;
• regular sugar - 40 g;
• duck - from 2 kg;
• vegetable oil - 20 g;
• a sprig of rosemary;
• half a lemon;
• we select the composition of thyme, pepper, ginger, salt.

Cooking:

1. We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning thin hairs. Wash the bird thoroughly and pat dry. We pluck all the feathers with tweezers, remove the “wen” from the duck tail (tail), remove fat from the skin of the neck. This procedure is mandatory.
2. Well-washed prunes for three minutes, pour boiling water. Cut five clean apples into slices (one set aside), sprinkle with the juice of half a lemon.
3. We separate the leaves of rosemary from the stem, place in a mortar along with pepper, thyme and salt, carefully grind the composition. We rub the duck with the resulting mixture, including the inside.
4. We combine and mix prunes, apples and sugar, place the products inside the bird, sew the edges of the skin or fasten with skewers.
5. We process the baking sheet with oil, cut the whole apple into thin plates, spread it in a layer on a metal sheet, place the prepared carcass on top.
6. We send the duck for 3 hours in the oven (190 ° C). Periodically pour over the fat formed during the cooking process.

We cut holiday duck into portions, serve with baked fruits, decorate with bright sprigs of currants or lingonberries.

Whole duck in the oven

Ingredients:

• sour apples - 4 pcs.;
• duck - up to 2 kg;
• dried apricots, walnuts, prunes - 10 pcs.;
• garlic cloves - 5 pcs.;
• oil (sunflower or olive) - 20 g;
• We select the composition of salt, pepper, spices.

Cooking:

1. How to cook a duck according to the presented recipe? We start with the filling. We clean the apples, remove the cores, cut the fruit into slices. We divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all the ingredients, add the chopped nut kernels.
2. We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sew them up.
3. Rub the bird with salt, pepper, chopped garlic cloves. We place the carcass on a baking sheet treated with oil, cover with pieces of fruit and whole fruits, cover with foil.
4. We bake the dish for 1.5 hours (180 ° C), periodically water the duck with the juice that stands out. We remove the paper in 15 minutes. until the end of our activity.

We spread the whole duck on a dish, decorate with baked fruits.

Duck in the oven with potatoes

Ingredients:

• duck - up to 2 kg;
• potatoes - 500 g;
• onion - 500 g;
• red wine - up to 100 ml;
• currant juice - 200 ml;
• honey - 130 g;
• pepper, salt, sprigs of thyme and sage.

Cooking:

1. We place ruby ​​wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, heat the composition over low heat without boiling. In a slightly chilled fragrant broth, add fresh honey and stir the mixture until the components are completely dissolved.
2. We cover the form with foil, process the paper with oil and lay out the root crops, cut into plates, seasoned with salt and spices.
3. We divide the prepared duck into halves, rub it in a similar way, place it in a large bowl, pour over the cooked wine sauce. We place oppression on top, send the product for 3 hours in the refrigerator.
4. Next, spread the parts of the duck on a pillow of potatoes, cover with foil, bake for 1 hour (190 ° C). We take out the dish, remove the paper, once again pour the parts of the carcass with wine sauce and continue cooking for 30 minutes. before receiving them golden brown.

Describing the fabulous taste of this dish is useless. It just needs to be prepared and enjoyed!

Stew in a slow cooker

Tender and extremely juicy duck cooked in a kitchen appliance is quite “self-sufficient” for creating a luxurious bouquet variety of flavors when serving gourmet meals.

Ingredients:

• carrots - 1 kg;
• duck - 1.5 kg;
• potatoes - ½ kg;
• onion - 1.5 kg;
• seasonings and spices, table salt;
• garlic cloves - 5 pcs.

Cooking:

1. We cut the prepared duck into portions, pepper, salt, rub with spices and spices, leave for 2 hours in this state.
2. Wash vegetables, peel. We chop the carrots into strips, divide the potatoes into sticks, cut the onion into half rings. We chop the garlic.
3. We put the pickled parts of the carcass into the multicooker bowl, set the “Baking” mode on the unit, place the pieces of duck and fry until golden brown. We do not add water and fat: the bird has enough of its own "resources".
4. We spread the vegetables and continue cooking in the same program until the products are soft.

We spread the duck from the multicooker, serve the dish hot.

Peking duck - a classic of cooking

Ingredients:

• duck - up to 3 kg;
• honey - 100 g;
• red wine - 200 ml;
• soy sauce - 50 g;
• vodka (gin) - 100 ml;
• ginger, salt, pepper.

Cooking:

1. We prepare the bird in the usual way. We rub the carcass dried with napkins with a strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “drunk” carcass for 2 minutes. in boiling water, remove from the liquid and blot again with a paper towel. Duck should not be boiled!
2. We combine wine and honey. We rub the carcass with pepper, salt, then with a wine mixture, put it on a jar, put a tray under it and send it to the refrigerator for a day. We repeat the processing of the product with honey sauce several times.
3. We spread the duck on a baking sheet (without a can, of course), pour a little purified water on the bottom, cover the carcass with metallic paper. We try to ensure that the paper does not come into contact with the "body".
4. Bake the bird for 30 minutes. (220°C), then place it on a wire rack. We continue cooking until a dark brown, even reddish color appears on the skin. We “shoe” the legs in foil.
5. We extract the Peking duck from the heat of the oven, put it on a dish, pour over the wine sauce with honey.

Skilled cooks cut the cooked bird into hundreds of the thinnest slices. A dish is served with the wishes "zhu ni veikou hao", which in Chinese means - bon appetit!

Delicious duck pieces

Ingredients:

• oranges - 3 pcs.;
• bird carcass;
• a sprig of rosemary;
• pepper, salt.

Cooking:

1. We divide the clean and dried duck into portions, rub with salt and spices, place in a baking dish.
2. Squeeze out of one citrus juice, pour duck meat. Cut the remaining oranges into thick circles, divide them in half and spread them around the carcass. Cover the dish with foil.
3. We leave the product for 5 hours in the refrigerator, after which we send it for 50 minutes. into the oven (200°C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.

We serve our charming duck, not forgetting to pour over it with orange juice mixed with hot fat from the mold.

Christmas Orange Roast Recipe

Ingredients:

• young duck - up to 2.5 kg;
• oranges - 6 pcs.;
• sweet mustard - 20 g;
• soy sauce - 30 g;
• not very thick honey - 100 g;
• pepper and salt - optional;
• celery stalks - 2 pcs.

Cooking:

1. We combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix the composition thoroughly.
2. We place the prepared duck in a plastic bag, add the marinade, turn the bag several times so that the sauce is evenly distributed over the carcass.
3. Pour the honey mixture into separate dishes, remove the bird from the package, send it overnight in a closed container to the refrigerator.
4. We take out the duck, lay in the middle sliced ​​​​oranges and peeled celery stalks. We place the bird on a baking sheet and send it to the oven for 1 hour (220 ° C).
5. Every 20 min. pour the carcass with the remaining marinade and juice collected from the metal sheet.

Serve duck on big platter. We cover the golden carcass with orange slices of baked oranges, pour over the icing sauce. Christmas was a success!

Duck pilaf in a slow cooker

Ingredients:

• small duck - 1.5 kg;
• carrots - 2 pcs.;
• onion - 300 g;
• prunes - 10 pcs.;
• rice - 800 g;
• a head of garlic;
• broth or purified water - 1 l;
• the composition of pepper, salt, seasonings is consistent with personal tastes.

Cooking:

1. Wash rice and leave clean water. We divide the onion into strips, chop the carrots into strips.
2. We cut the duck into pieces, free the meat from the bones, do not throw away the extracted fat. Remove the skin, finely chop, fry in duck fat, remove the greaves.
3. We put vegetables in the pan, sauté and add duck meat. Pour the broth or bottled water, heat the composition to a boil. We reduce the intensity of heating, put a head of garlic in the middle of the pilaf components and get the so-called zirvak.
4. Stew the food for an hour, then remove the garlic, spread the rice and prunes. Pepper, salt the food, add selected seasonings. We continue to cook for another 15 minutes from the start of a new boil.

Remove the finished dish from the stove, cover with a towel, leave for a quarter of an hour. Almost Uzbek pilaf with duck is ready!

Poultry fillet in honey mustard sauce

Ingredients:

• honey and mustard - 20 g each;
• duck fillet;
• salt, pepper, spices.

Cooking:

1. Put pepper, salt, seasonings in a bowl. Separately combine mustard and honey. Rub the duck meat with the resulting dry mixture, and then grease it with a sweet sauce.
2. After 30 minutes, lay the poultry fillet on a baking sheet and bake under foil at t 200 ° C. After an hour, remove the paper and continue cooking the meat until you get a delicious crust.

We divide the bird fillet into slices, pour over the remaining part of the honey-mustard sauce.

How to cook wild duck

Ingredients:

• wild duck;
• bulb;
• vinegar (9%);
• coarse salt, fragrant herbs (tarragon, basil, rosemary, cumin).

Cooking:

1. We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, process the carcass over the burner fire. We arrange a revision of the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
2. The wild bird has a not very pleasant fishy smell, so we marinate the product in bottled water with vinegar (1 tablespoon of essence is needed per glass of liquid) and onion rings. Leave the bird in the solution for 3 hours.
3. Rub the duck with salt, pepper, your favorite herbs and spices. We tie the drumsticks of the carcass with culinary threads, wrap it in several layers of foil and make holes in the paper to let the steam out.
4. We bake the bird for 2 hours at t 190 ° C.

Serve on a large platter surrounded by slices of citrus fruits.

Braised duck in a cauldron

Ingredients:

• bulbs - 2 pcs.;
• carrot;
• garlic cloves - 2 pcs.;
• duck;
• grated nutmeg, paprika - ½ tsp each;
• vegetable oil - 50 g;
• peppercorns, bay leaf, salt.

Cooking:

1. We divide the carcass into portions, place in a cauldron, quickly fry in oil over high heat.
2. We cut the vegetables in any shape, send them to the duck along with chopped garlic.
3. Pour in bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and parsley. Reduce the intensity of heating, simmer the dish for 1.5 hours.

We serve the bird stewed in a cauldron hot.

Duck breast baked in dough

Ingredients:

• raspberry jam - 30 g;
• finished puff pastry- 500 g;
• duck breasts - 2 pcs.;
• fresh champignons - 150 g;
• bulb;
• melted butter - 30 g;
• parsley, salt, pepper.

Cooking:

1. Lightly beat off poultry meat, forming layers, then salt and pepper, grease with raspberry jam.
2. We roll the slices, tie them with a thread, fry in oil until crusty, “sealing” the meat juice inside the product.
3. In the pan where the breasts were cooked, put the onion and chopped mushrooms. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
4. Divide puff pastry into two sheets. On one spread the mushroom filling.
5. We cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. We cover the workpiece with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in an oven (190°C).

We cut the finished pie into portions and put the duck breasts baked in dough on a dish.

Cassoulet in Toulouse

Ingredients:

• white beans - 50 g;
• duck leg;
• bulb;
• garlic clove - 1 pc.;
• tomatoes - 100 g;
• goose fat - 400 g;
• a slice of bacon;
• sea ​​salt;
• chicken broth - 300 ml;
• tomato paste, butter, bread crumbs- 1 tsp;
• sausage.

Cooking:

1. Sprinkle the duck leg sea ​​salt, put in a container and marinate for up to 10 hours.
2. We wash off the salt from the meat, dry it with a napkin and put it in a pan with goose fat. We fry for 1.5 hours, after which we bake the product in the oven (250 ° C) for 5 minutes until crispy.
3. Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden, add the beans, tomato paste, chopped tomatoes and a clove of garlic. We fry the food a little, then pour in the chicken broth and boil the components of the dish for 1.5 hours.
4. We put the finished beans in a mold, attach the sausage and bacon, sprinkle the food with bread crumbs, send it to the oven for 5 minutes (220 ° C).

We solemnly lay out the duck leg on the baked dish. Isn't this sumptuous Toulouse-style cassoulet a miracle?

Ingredients:

• carrots and onions - 1 pc.;
• duck;
• buckwheat - 100 g;
• vegetable oil;
• a head of garlic;
• nutmeg, pepper (black and red), salt.

Cooking:

1. Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers larger than buckwheat, and add a little salt. Boil the product until cooked.
2. Grind the garlic, add the grated walnut, pepper, salt and oil. Thoroughly mix the composition and coat the prepared duck with it, including the cavity of the bird. We leave the carcass for an hour in a fragrant "fur coat".
3. We chop the onion, fry, add the carrots, cut into strips, and after 15 minutes mix the vegetables with the finished buckwheat porridge.
4. We stuff the duck with a slightly cooled filling, sew up the cavity of the bird and send the carcass to the oven for an hour (t-180 ° C). Do not forget to water it with the allocated fragrant juice.

And this is no longer a miracle, but a real one. cooking masterpiece left to us by our ancestors.

Cooking poultry with lingonberry sauce

Ingredients:

• duck fillet - 500 g;
• lingonberries - 200 g;
• vegetable oil (sunflower) and butter - 100 g;
• brown sugar - 40 g;
• red wine - 80 ml;
• cinnamon sticks - 2 pcs.;
• salt, rosemary, pepper.

Cooking:

1. Rub clean duck fillet with salt and pepper. So that the skin on the meat does not deform during the heat treatment, we cut it in several places.
2. Putting a piece in hot pan with oil (both types of fat) and fry the product until golden brown.
3. Reduce the intensity of heating, simmer the fillets for another 3 minutes, and then transfer to a bowl and cover with foil.
4. In the pan where the meat was fried, we put lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the odorous mixture for five minutes. We lower duck fillet in the fragrant composition, add the allocated meat juice. Heat for one minute and finish cooking.

We cut our yummy into oblique slices, try it, feeling proud of our culinary success.

Duck baked in the sleeve

Ingredients:

• potatoes - 500 g;
• orange;
• duck;
• bulb;
• a head of garlic;
• amount of olive oil, spices, provencal herbs use according to preference.

Cooking:

1. We grind the peeled garlic, squeeze the juice from the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
2. We rub the duck, divided into small parts, with the resulting fragrant mixture.
3. An hour later we put in culinary sleeve onion, chopped into rings, root vegetables cut into cubes, sprinkle them spice mixture and salt, sprinkle with oil. On top of the vegetables lay out the pieces of pickled carcass. We bake the bird in the sleeve for an hour (180 ° C).

Very fast and effective way get the most delicious duck skillfully baked in the oven.

Dried duck breast

To prepare the presented dish, it will take ... neither more nor less than 4 weeks.

Ingredients:

• cane sugar - 20 g;
• salt - 50 g;
• duck breast;
• pepper, paprika, dried thyme - 1 tsp each;
• laurel leaf.

Cooking:

1. We send the seasonings indicated in the recipe to a mortar and grind well.
2. We remove excess fat from the breast, make cuts on the skin and rub the meat with spices. We place the meat in a bowl and pour the rest of the seasoning.
3. We send the product to the refrigerator for a week of pickling.
4. We take out the breast, wash it thoroughly, dry it with napkins, pack it in a vacuum or in gauze folded in several layers. We return the meat to the cold for another 3 weeks.

Fragrant dried breast cut into thin layers, enjoy the piquant taste of the cooked dish.

Duck stewed with cabbage

Ingredients:

• white cabbage - 1 kg;
• carrot;
• bulb;
• sweet pepper fruit;
• duck - up to 1.5 kg;
• salt, herbs, spices we use to taste;
• vegetable oil (sunflower or olive) - 50 g.

Cooking:

1. We divide the prepared duck into pieces, put it in the pan with the skin down to melt more fat. Pour in quite a bit of oil.
2. We pepper the meat, salt, sprinkle with spices and spices, fry on both sides, take it out of the container.
3. In place of the bird, place the chopped onion, sauté for 5 minutes and add the chopped cabbage, chopped peppers, chopped carrots. Slightly salt and pepper, add pieces of duck.
4. Fry the food until cooked, periodically turning the ingredients of the dish.

The duck usefully "swimmed" among the roasting vegetables, saturated with their tastes and aromas, it's time for a plate!

If we put our whole soul into culinary experiments, the question of how to cook a duck or other favorite food never arises. True gourmets they say that tasty food- this is the one in which they throw a pinch of love!

Duck dishes undeservedly rarely appear on the daily menu, more often it is cooked on the festive table. Many neglect this bird, fearing its specific smell and complex recipe, besides, the duck is not a frequent visitor to store shelves. However, duck meat dishes cooked in compliance with all the rules are always tasty, refined and healthy. Knowing how to properly cook a duck, you can easily conquer relatives and guests unusual dishes from duck meat, which they will probably try for the first time.

Pros and cons of duck dishes

Like all products, duck meat has its advantages and disadvantages. Let's consider them in more detail.

Duck Benefits:

• it is a source of high-quality protein, amino acids, useful substances and vitamins;
• has a positive effect on the functioning of the thyroid gland, strengthens the immune system and has beneficial effect on the nervous system;
• such parts of the duck carcass as skinless breast and leg are recommended for use in various health-improving diets;
• despite the fact that duck fat has a high calorie content, it is much more beneficial than butter or beef fat in terms of nutrition. The omega-3 fats found in duck skin are needed by the body to normal operation heart and brain.

Flaws:

• this meat is quite high-calorie and has a very high fat content, so it is not recommended to use it for overweight people;
• duck meat consists of hard fibers and is difficult to digest, so it can be consumed by people who do not have problems with the stomach and digestive system;
• duck fat is a source of cholesterol, which the body needs in very small doses.

Duck in cooking

AT different countries peace duck is traditionally cooked for Easter and Christmas. Tender and delicate duck meat is quite difficult to cook, but there are recipes that are easy to handle at home.

Most popular recipe- baked duck. It is usually stuffed different fillings: buckwheat, rice, mushrooms, apples and oranges. Be sure to serve this duck with sauce: cranberry, lingonberry or orange. For daily menu bake perfectly duck legs or a breast with vegetables, fruits and aromatic herbs.

With the right cooking technique, the fat that is released from the duck soaks the side dish, which turns out to be juicy and very tasty.

Very popular duck Chinese cuisine. Everyone has heard of such a recipe as Peking Duck. Also in China they cook duck soup, warm salad With duck breast, duck with various sauces.

Roast duck goes well with cabbage, carrots and potatoes. And if you add a little dry wine during the cooking process, you can make the taste of the dish a little spicier.

Delicious and delicious salads duck meat, to which fruits are added, such as pears and pineapples, lettuce, arugula, oranges, mushrooms, raspberries and rice. Refuel balsamic vinegar, olive oil or mustard dressing.

Duck soups or broths are often prepared for the daily menu.

On the duck broth, you can cook borscht and other first courses. But they will be much fatter than those cooked on chicken broth besides, duck meat takes longer to cook.

Most popular view cold appetizer - duck pate, a delicacy dish that can be prepared at home. Here is his "basic" recipe:

1. Boil the duck for about 50 minutes in water without spices.
2. Scroll the cooled meat in a meat grinder twice.
3. Add 100 grams of fat (per 0.5 kg of duck) and an onion fried in vegetable oil. Mix everything until an air mass is obtained.
4. Season with salt, pepper and orange juice(2 spoons).

A very tasty and nutritious dish!

Ways to cook duck

The basic methods of preparing a duck are no different from the methods of preparing another bird. It:

• baking whole or in pieces in the oven, air grill, duckling, foil or sleeve;
• stewing, frying on the stove, in a frying pan, cauldron, slow cooker;
• cooking soups, broths.

In the oven

When roasting, the whole duck is rubbed with fragrant spices, as a rule, thyme, garlic, basil and cumin are used. Some people like to treat the carcass with mayonnaise, but the bird is already oily, so it is better to use honey, which will help you get a crispy fragrant crust.

The carcass must be pierced in the places of the largest accumulation of fat with a fork or knife.

The duck is cooked from 2 to 3 hours, at the beginning of cooking, the temperature is set to 250 degrees, after 20 minutes it drops to 180. When cooking, it is better to use a roaster, a deep frying pan and foil.

On the stove

The whole duck is usually not cooked on the stove, it must be cut into pieces weighing about 100 grams. They are rubbed with spices and fried on butter, can be simply on fat.

Add a little more oil with flour and simmer until soft in own juice or with a little water and wine. Served with herbs, potatoes and vegetables.

Preparing duck and other ingredients for cooking

If you properly prepare the duck, then it will turn out tender, without a characteristic specific smell.

1. At whole duck remove the giblets, scald and clean from the remnants of feathers, singe over the fire. Be sure to remove the fat near the tail and abdomen, this is the main source of unpleasant odor, and you need to get rid of it.
2. Frozen duck must not be thawed in water and microwave oven, for this use the lower shelf of the refrigerator, otherwise the meat will turn out dry.
3. The butchered duck should be rubbed with spices and preferably left in this form for several hours or all night.
4. To speed up the cooking process, the duck can be pre-marinated or soaked in water for about 12 hours. Marinate for at least 4 hours, then the marinade will give the meat a piquant taste and aroma. Suitable marinades:
   • citrus, from oranges and lemons, olive oil, salt and pepper;
   • spicy, from garlic, pepper, vegetable oil and paprika;
   • mustard.
5. Vinegar for marinade is not used so as not to overdry the poultry meat.

Duck Cooking Secrets

In order for the duck to be guaranteed to turn out soft and fragrant, tender and juicy, you need to know some of the subtleties of cooking this capricious bird.

1. The right choice of duck. You need to choose a young bird, with a rich red color of meat, odorless and with a shiny hard skin.
2. For cooking a whole carcass, the time is calculated based on the calculation of 45 minutes per 1 kg of meat plus 25 minutes for browning.
3. Cooking in pieces will take about 90 minutes.
4. Duck served with red dry wine, berry sauce and large quantity greenery.
5. Wild duck takes longer to cook than domestic duck.
6. Be sure to cut off the butt of the duck and the lower part of the abdomen.
7. To get juicy meat, it is desirable to stuff the carcass with juicy fruits and vegetables.
8. If a sleeve or foil is used, they must be removed 25 minutes before cooking to get a crispy crust.
9. Water the duck with fat during the cooking process every 15-20 minutes.
10. In order not to overdry the breast, you first need to quickly fry it over high heat, and then stew it in your own juice.
11. To ensure that the duck does not turn out raw, it is boiled for 20 minutes before baking.
12. The finished meat has a pleasant pink color in the cut, without blood and with a subtle pleasant aroma.

On the eve of the holidays, the hostess has the main question - how to surprise guests without spending a lot of time. The ideal option is considered a bird baked with various fillings. How to cook duck in the oven so that it remains juicy and soft? To do this, you need to remember some of the nuances, which we will tell you about now.

How to choose a duck for cooking?

Before you start cooking, you need to choose a bird. It can be grown at home, that is, rural, or in a factory - factory. Features of feeding will be different, and the quality of meat depends on them. In most cases, a store-bought carcass has more tender meat and often tastes like chicken.

The duck can be large or small. In the first case, the carcass will have more meat and fat. But if you plan to cook a dish for two from it, then you can choose a small bird. The average carcass weighs somewhere around 2-3 kilograms. The bird raised in the village has a dark skin and a large number of fat. To begin with, it is better to choose a factory bird, and in the future you can try to cook and country duck.

What you need to cook duck

The duck can be baked whole, in pieces and stuffed.

According to professional chefs, stuffed duck is considered especially tasty. In addition to poultry, depending on the recipe, you may also need: cereals, garlic, onions, berries, dried fruits, celery, potatoes, lemons, oranges. To add flavor, you will need dill, parsley, thyme, basil, a little coriander and cumin. Honey and cranberries are also often used.

To bake a bird in the oven, you need to pick up dishes. It can be a duckling, a baking sheet or any other dishes with thick walls. If you plan to use foil, you can put the carcass directly on the grate, but first substituting a pan under it to drain the juice and fat. Some prefer to bake the carcass open on the grill. A microwave with the appropriate mode is also suitable.

Ways to cook duck

Game or poultry is cooked in pieces and whole. Portion dish cook faster, but the whole carcass looks more impressive, and the taste is retained better in it. First of all, let's decide how to cook a duck in the oven for a festive table. There are a huge number of recipes. Consider the most popular and delicious.

• Apples
• Duck
• Prunes and dried apricots
• nuts
• Salt and spices

The carcass must be washed and dried with a towel. Offal is removed at the time of processing. We rub the carcass with spices and salt from all sides, including from the inside. Peel apples, oranges, dried fruits and cut into pieces, add nuts. We fill the belly of the bird with stuffing and sew the edges with a thread. Outside, we grease the bird with vegetable oil and send it to the oven, following the basic recommendations for the temperature regime described in the tips section.

Bake the duck until done. After that, cut the carcass into portioned pieces and serve with a side dish to the table.

In the event that the carcass was baked in foil, then it is necessary to slightly change the baking scheme. To do this, the bird is baked for an hour.

As soon as it is almost ready, you need to carefully remove the foil and put the baking sheet back in the oven to form a golden crust.

How to bake a duck in a sleeve

In order for the duck to be especially juicy after cooking, a roasting sleeve is used. You choose the cooking method yourself. The same goes for the filling. The abdomen must be sewn up with a needle and thread, placed in a sleeve, air released, and secured with a special clip. The game is baked in this form for 90-100 minutes. 15-20 minutes before the end of the specified time, you need to pierce the sleeve and let the bird blush.

Duck with citrus

The next master class is for those who love sour taste and pleasant aroma oranges and lemons. For cooking you will need the following ingredients:

• duck carcass
• two oranges
• Wine
• Lemon
• Vegetable oil
• Spices and salt

The carcass must be washed and kept in the marinade. For its preparation, the juice of one orange, lemon is squeezed out, vegetable oil and spices are added. Leave the bird in the marinade for 8-10 hours. The finished carcass is stuffed with orange slices and slices of celery or apples. Pin the edges with toothpicks and place on a baking sheet.

A bird with oranges is baked for 2-2.5 hours. During the last hour, it is recommended to water the bird with juice and fat secreted by it. While the duck is baking, prepare the glaze. For this we use orange juice, honey and wine. Boil the mixture in half and let it cool. It should have the consistency of syrup. The finished bird must be divided into portioned pieces, laid out on a dish along with oranges, pouring icing on top.

Duck in cheese sauce

The recipe involves cooking the bird in pieces. For this you will need:

• duck pieces (boiled or fried),
• 4 tomatoes,
• 1 pepper
• 1 onion

For sauce:

• vegetable oil 2 tablespoons,
• poultry broth 1 cup
• milk 1 glass,
• 1 egg
• sour cream 2 tablespoons
• cheese 100 grams.

Tomatoes, peppers and onions should be cut into pieces and stewed in butter. We cut the duck carcass into portioned pieces and put them on a baking sheet. Lay on top of them prepared vegetables. We send the dish for 15-20 minutes in the oven.

To prepare the sauce, you need to combine the following ingredients: 1 tablespoon of oil, broth, milk and a beaten egg. The mixture is boiled until thickened. At the same time, the cheese is grated, poured with whipped yolk and sour cream. Duck must be greased with sauce and poured with cheese mixture. The baking sheet is placed in the oven until a golden crust forms on the dish. It is served with potatoes or rice.

­­­

To cook it tasty dish, you will need:

• Duck carcass.
• 2 cloves of garlic.
• Spices and salt.
• Dough (kefir ¼ liter, flour 2 cups, egg and a bag of baking powder).

Rinse the prepared carcass and dry with a paper towel. Rub spices inside and out. Knead the dough from the listed ingredients and let it rest. Then roll out the layer and wrap the duck carcass in it breast down. Raise the edges of the dough and pinch them. Place duck on parchment paper seam side down.

The duck is baked in the dough for an hour. After 60 minutes, you need to remove the dough and continue cooking for another 30-40 minutes. Before serving, cut the duck into pieces and cover with crusts of baked bread.

When cooking duck according to this recipe, you can use any filling. Suitable apples, oranges or black bread with prunes. To do this, cut Borodino bread into cubes. Add steamed prunes and raisins to it. Duck is stuffed with this mixture, and after that it is wrapped in dough.

Duck with potatoes

The most common dish causes a special appetite - duck with potatoes. To prepare it, you need to rub the prepared carcass with spices and salt, stuff with dried fruits or cut into pieces. Layers of onions sprinkled with spices and pieces of duck are laid out on a sheet of foil. From above the bird is sprinkled with lemon juice. The foil is wrapped, and the dish recovers in the oven for 90-120 minutes.

At this time, you need to boil the potatoes, cut them into pieces and sprinkle with a mixture of chopped garlic and herbs. Everything is served on the table in a large dish, putting pieces of duck in the center and potatoes around the edges.

interesting recipe stuffed duck is shown in the master class on the video. Even those who have never cooked a duck can use it to bake a bird and surprise guests with an original dish.

How to feed a duck?

Roast duck should be left to stand for 15-20 minutes. After this time, with a sharp knife, divide it into pieces. Legs and wings are cut at an angle of 45 degrees. The legs are divided into lower leg and thigh. Plates of meat are cut from the breast. Everything must be served in common dish, rather than laying out on plates.

As already mentioned, stuffed duck is often prepared. Remember that meat expands during cooking. The same applies to the filling. That is, you do not need to stuff the carcass tightly, otherwise it will burst or the seam will open during baking. In order for the wings of the duck not to spread during baking, they must be tied to the body with a thread.

It is especially important to determine the cooking time of the bird. This indicator depends on the freshness of the meat, the age of the bird, the characteristics of its feeding and the method of preparation. In other words, if you use a marinade, then the baking time is significantly reduced. In most cases, duck will take 60 to 120 minutes to cook, but no more.
In order for the bird to be juicy, you need to put it on the bottom oven container with water. Keep the following in mind while baking. temperature regime. The first ten minutes the temperature in the oven should be 230 degrees. The next 10-15 minutes we reduce it to 200 degrees. Subsequent cooking of the carcass continues at 180 degrees.

And last important advice: be sure to water the carcass during baking with the secreted fat and juice. Then it will be nice and crispy.

A bird on the table is a holiday in the house.
Russian proverb

Cooking a duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to turn such a feint with your ears. Of course, there are cooks by nature - everything is given to them easily and immediately, they feel the products and intuitively implement recipes of any complexity without looking at the cheat sheet, but they are unlikely to ask Mr. Google how to cook a duck in the oven. Today's conversation is with those who love to cook, do it with inspiration and rapture, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to make, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dances and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck like this, duck like that, duck in a new way, in an old way, in a cunning way - there are plenty of options. What to choose so as not to spoil the bird and please the family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
Let her go, let her fly.
Film "The same Munchausen"

Oh, just don’t raise your eyebrows in bewilderment, mentally addressing the author of the article with a question like “What to choose there? I came, I bought it - that's all the parsley! The right bird is a guarantee delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and standardly and quite traditionally hope for “maybe”, no one argues, but still it’s better to think a little now, pay attention and put a tick in your head so that you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? In the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky ... hoarse voice. You can identify such a young lady by looking closely and, sorry, poking her bust: the “young people” have soft bones, and chest can be slightly bent; "grandmothers" will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; claws old bird often "look" in different directions, they are tough and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will slip a Paleolithic Pithecanthropus in the supermarket, of course, are much less, however, and here you should be on the alert. Do not forget about the signs of a young high-quality bird that are obvious to everyone: the fat should not be thick, dark yellow in color (the lighter, the more pleasant), the size is better smaller than larger, the skin is whole, without darkening, internal fat- no characteristic greenish tint, the stock is not sour. If you have a choice, give preference to unwrapped poultry: who knows what is hidden under the sealed vacuum film that the duck is tightly wrapped in?

So, when the choice of the bird is made, it is worth choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Pieces of duck are a convenient solution when you are limited in time resources: it will not take as long to wait for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from spreading around the house of fragrant smells, this recipe is for you.

Ingredients:

• 1 duck carcass (or required amount"spare parts" - legs, breasts, thighs);
• 3 large oranges;
• 2 tbsp. l. honey;
• 3 sprigs of rosemary;
• salt, pepper to taste.

Wash the duck, dry, cut into portions. Dry thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, put in a baking dish with high sides. Squeeze the juice from one orange, pour the prepared meat over it. Cut the rest of the citrus fruits into thick slices, lay them next to the duck.

Put rosemary sprigs there too. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at a temperature of 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve drizzled with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step by step photos)

it basic recipe stuffed duck cooked in the oven. Apples and plums are used as fillings. Apples are the most popular fruit for stuffing poultry and are readily available. all year round, plums can be changed depending on the season for other fruits, for example, quince or oranges.

Ingredients:

• medium-sized duck 1 pc.;
• apples 3-4 pcs.;
• plums 4 pcs.;
• salt 1 tbsp. l.;
• spice mix for poultry 1 tbsp. l.;
• soy sauce 25 ml;
• honey 25 ml.

Rinse the duck from the inside, inspect that there are no remnants of feathers on it. Boil water in a kettle. Place the bird in a sink or large bowl. Start pouring boiling water over the carcass from the kettle. After a thorough dousing, the skin of the duck will narrow slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a whole crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with paper towels, rub in the salt and spices and leave to marinate for 30 minutes.

Prepare fruit: core, cut into slices or pieces. Stuff the duck with fruits, distributing them inside.

Sew up the hole or fasten with a skewer.

Tie the legs and wings of the duck with cooking string. It is not necessary to do this, but it will look prettier if it is fried neater.

Line a baking sheet with parchment paper and place the bird upside down. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at a temperature of 170 degrees. Interrupt the process again and remove the duck to brush it with glaze (soy sauce with honey) for beautiful crust. Cook another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the duck dish, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest place - there should be no ichor.

Duck in the sleeve baked in the oven

If you don’t have a duckling with a lid, if you don’t trust your culinary intuition and are afraid of overdrying the duck, if the thought of washing the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to pack the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

• 1 duck carcass weighing 1.2 - 1.5 kg;
• 5-6 large sour apples;
• 5-6 potatoes;
• 5 boxes of cardamom;
• 2 star anise;
• 1/3 teaspoon cinnamon;
• a pinch of chili pepper;
• 2 tbsp. l. honey;
• 100 ml low-fat cream;
• salt to taste.

We clean the potatoes, cut into large slices. Cut the apples into 4 parts, remove the core. We put apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, mix.

My duck carcass, check whether it is well gutted, dry with disposable towels, rub with salt and honey. We fill the duck with part of the apple-potato filling, sew it together.

Put the duck in the sleeve, put the remaining apples and potatoes next to it. Carefully pour the cream there, tie it up properly and put it on a baking sheet.

We bake the duck at a temperature of 200 degrees for an hour and a half. After the specified time has elapsed, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a dish. Do not forget to remove the threads, decorate with the remaining apples and potatoes.

Peking Duck

Peking duck still carries a trail of Soviet popularity, born at a time when the dish was only available in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, decide to purchase a special unit for blowing the skin, which separates the skin from the meat, thus providing a special crunchiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get quite a good bird, taste qualities which even the pickiest of eaters will appreciate.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

• 1 duck carcass weighing approximately 1.5 kg;
• 2 liters of water;
• 50 ml of rice vinegar;
• 1/2 tsp cinnamon;
• 1/2 tsp ground fennel seeds;
• 3-4 star anise;
• 1/2 tsp ground cloves;
• 1/3 tsp hot red pepper;
• 3-4 cm fresh ginger root;
• 2 tbsp. l. honey for marinade;
• 1 st. l. honey for greasing the finished duck;
• 5 cloves of garlic;
• 1 tsp ground ginger;
• 2 tbsp. l. sesame oil;
• 3 art. l. soy sauce;
• salt to taste.

Wash the duck thoroughly, gut if necessary, check whether the skin is clean enough.

We prepare the marinade - put the ginger root cut into thin pieces in a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, pour water. Bring to a boil, boil for 3-5 minutes. And immediately we pour the carcass with boiling marinade - the skin will tighten a little, it will become noticeably darker. After that, rub the duck with garlic and dry ginger.

We put the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator - marinate. The duck needs air access from all sides, and a lot of juice will stand out - it is for this reason that the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, we take the bird out of the refrigerator, leave it at room temperature. After we shift to a baking sheet with high sides and bake, covered with foil, for 1 hour at a temperature of 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously solid and, one might even say, brutal: a noticeable bread aroma gives the bird additional satiety.

Ingredients:

• 1 duck carcass;
• 5-6 sour apples;
• 1 bottle of beer (better - light, you can also dark for an amateur);
• salt, pepper to taste;
• 1 tsp cumin;
• 3 cloves;
• 10 peas of allspice.

My duck, if necessary, gut, wipe paper towels. We rub the carcass of the bird with salt and pepper, put it in a chicken dish. Around we lay out the apples cut into quarters, mixed with spices. Fill with beer, cover with a lid, send to the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip slices of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will surely appeal to lovers of non-standard combinations and taste discoveries.

Ingredients:

• 1 duck carcass weighing up to 1.5 kg;
• 400 g pumpkin;
• 2 oranges;
• 1/2 lemon;
• 1/3 tsp nutmeg;
• 1/2 tsp paprika;
• 3-5 sprigs of thyme;
• salt, pepper to taste;
• 2 tbsp. l. honey;
• 3 cloves of garlic.

Before cooking duck carcass it is necessary to rinse and dry well with disposable towels, after that you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

We cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass, put the duck on a baking sheet. We leave the duck in the oven, bake at a temperature of 180 degrees for 1 hour. Five minutes before readiness, grease with a mixture of honey and garlic.

10 options for non-standard stuffing for duck in the oven

- Got it. Duck. With apples. She seems to be well fried.
- She also spilled sauce on the way.
- Yes? How nice of her. So, please come to the table!
Film "The same Munchausen"

Looking for fun dinners? Feel free to fantasize and be creative with fillings - the duck in the oven will pleasantly surprise the delighted family every time with novelty, fresh flavor shades and your unexpected culinary decisions. The main rule of experimentation is not to be afraid: even if it doesn’t turn out quite the way you planned, no one will know about it except you, and in response to the possible bewilderment of the household, you can always, proudly lifting the offended tip of your nose, declare that they have absolutely no understanding of innovative culinary solutions.

1. Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

1. Dry breadcrumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

1. Potatoes are satisfying and familiar, what else can I say?

1. Buckwheat - an option for lovers healthy food. Want to prank a little? Add unhealthy but insanely flavorful wild mushrooms.

1. Rice with vegetables - healthy, easy, traditional and bright. Well, delicious, of course.

1. Macaroni, yes. Combined with fatty duck juice it turns out unrealistically rich and chic.

1. All kinds of legumes - it sounds strange, but this is a very worthy solution. Hearty, affordable and, oddly enough, tasty: beans, peas and other comrades love the "fat company".

1. Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks on holiday table very interesting and original.

1. Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

1. Cabbage with prunes - no pathos, just delicious at home.

If you want to catch a duck, don't rush. Be quiet and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let's say, knowing that when baking a chicken it is important to check if there is a piece of liver with vile green bile left inside, they automatically check the same moment in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a "duck" guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

1. Basic actions - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. Neglecting the first points, it is easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when carving a duck, you suddenly find out that you baked it along with an unpeeled stomach or forgot to take off a couple of feathers hidden under the wing).

1. Poultry often has a characteristic not very pleasant smell. It does not mean at all that you bought an unsuccessful duck, it is just a feature of the game. Long marinating is quite capable of solving this problem: if you rub the meat properly with spices and salt, after baking you will get only stunning aroma and tasty meat. By the way, about meat: pickling also helps to mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a real plus (well, one minus: waiting is so sad! ..).

1. Fill the duck with stuffing only two-thirds - almost any filler during the baking process will be saturated with duck fat and juices, while significantly increasing in volume. You can, of course, decide that your generous nature does not imply half-hearted decisions (well, or two-thirds solutions), and stuff stuffing into the bird from all your wide soul, however, be prepared for the fact that with a high degree of probability a duck in its back part it will simply burst. Well, if it doesn’t burst, then most likely it will spit at you hot filling when you bring the dish to the table and take up the game shears.

1. For reliability, it is recommended to sew up a “hole” in the duck so that the filling that you so lovingly prepared and stuffed inside remains there. In addition, this simple action you will also help the filling to become tastier - when baking, it will be saturated with released fat, most of which will seep into the filling.

1. It is better to cut off the “ass” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl, we are often talking about excess fat and possible bad smell. In general, the possibility of a tasty win pales before the very real threat of getting under-dinner with a very specific smell.

1. Of course, it is best to bake a duck in the oven in a duck room - your bird will be warm and comfortable there, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that the duck is a fat bird, a lot, a lot of fat will stand out during baking. If you take a regular metal sheet with regular sides, the fat will have to be scraped off the bottom of the oven.

1. Store duck is baked for about 1 hour, homemade - at least 1.5 hours. On average, the cooking time is determined at the rate of 45-50 minutes per 1 kg of meat, plus 15-20 minutes for browning the crust. More is not always better: you can dry it out corny. If you want to hold longer, cover with foil or return to step 6 - ducklings. The readiness of the meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

1. When roasting, it’s a good idea to water the duck with the juice that stands out - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, plus everything - the taste: what you marinated meat will certainly be in the juice, which means - again in the duck. The circle, in general.

1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “reach” and become as juicy and soft as possible.

1. Well, and the most important thing (believe me, this is the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional duck sauce in Chinese cooking is “hoisin”: soy sauce, nut butter, honey, Sesame oil, chili, garlic. Maybe fantasize about it?

P.S.

“She is a great,” said the Swiss. -G usini shir oshen fkusno with faren!
A. Dumas, The Three Musketeers

And the last, afterword, so to speak. When baking real domestic duck will stand out a lot, a lot of fat. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and highly aromatic stew known popularly simply as "confit". Secondly, it is an excellent addition to pâtés and sausages. Thirdly, it's just fat, on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add it to pea mash, he wonderfully "plays" in the company with a baked pumpkin. In general, for a long time everyone knew: goose fat or duck fat is just a very valuable product that cannot be just taken and thrown away. And you know. And don't throw it away.

Let duck be often and tasty on your table, enjoy your meal!