A tasty and juicy duck is not easy to cook. Often the reason for failure is the wrong pickling method - the basis for successful poultry cooking. Duck meat, unlike chicken meat, is dry and tough, so it is imperative to marinate it. There are many marinades for duck, but we offer you the simplest and most effective. The duck needs to marinate for at least 6 hours, only then the spices will reveal their aroma, and the meat will be saturated with the juices of the marinade.

Marinade recipes are designed for 1 kg of duck

DUCK MARINADE WITH RED WINE

Dry red wine - 200 ml
... Honey - 50 g
... Water - 100 ml
... Salt, pepper, cumin (or other spices) - to taste

Mix all the ingredients, marinate the duck and put it in the cold for 8 hours.

Dry white wine - 1 glass
... Dry mustard - 1 tsp
... 1/2 lemon juice
... Bulb onions - 2 pieces
... Bay leaves, cloves - 3 pcs.
... Salt, black peppercorns, rosemary - to taste

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

SIMPLE DUCK MARINADE

Lemon - 1/2 pc
... Salt - 1 tsp
... Ground red pepper - 2 tsp

Mix lemon juice with pepper and salt until smooth, grate the duck with the mixture and stand for 3 hours at room temperature.

DUCK MARINADE WITH HONEY AND MUSTARD

Honey - 1 tbsp. spoon
... Lemon - 1 piece
... Soy sauce - 100 ml
... Garlic - 3 cloves
... Mustard - 2 tsp
... Mayonnaise - 2 tbsp. spoons
... Spicy herbs, black pepper - to taste.

Mix lemon juice with soy sauce and honey in a non-metallic container, put the dishes with the mixture in a water bath. Then, while stirring, bring to a homogeneous consistency, add mustard and mix well. Put the container with the marinade on the smallest fire, squeeze the garlic into it, bring to a boil, but do not boil. Add chopped spices, pepper and mix the mixture quickly. Then add mayonnaise, stir and remove from heat. Cool for 30 minutes and pour the marinade over the duck. Marinate for at least 8 hours.

DUCK MARINADE WITH ORANGE

Orange - 2 pieces
... Garlic - 2 cloves
... Soy sauce - 2 tbsp spoons
... Spicy herbs, chili peppers - to taste

Peel the oranges and squeeze the juice into a pickling container. Add soy sauce, chopped garlic, herbs, pepper, salt. Mix everything well and coat the duck with the resulting marinade. Marinate for at least 4 hours at room temperature.

DUCK MARINADE - GRILL

Dry white wine - 100 ml
... Bulb onions - 2 pieces
... Wine vinegar - 2 tsp
... Carnation - 2 stars
... Cinnamon - 1 stick (or ground - to taste)

Finely chop the onion and mix with the rest of the ingredients. Marinate the duck for at least 4 hours in the refrigerator. Place the bird in a colander and drain the marinade. You can start cooking the duck and pour over the drained marinade during the cooking process.

MARINADE FOR DUCK WITH WHITE DRY WINE

Dry white wine 0 1 glass
... Water 0 1 glass
... Onions 0 1 pc
... Garlic 0 5 cloves
... Salt, pepper 0 to taste
... Chili, paprika, nutmeg, coriander - to taste

Chop the onion into rings, finely chop the garlic and herbs, mix the ingredients and marinate the duck at room temperature for at least 4 hours.

Simplest way
marinate for duck

Simplest
the way to marinate the duck is to soak it for several hours in kefir or
in red wine. This will help to soften the meat even in the old duck.

Still pretty
a simple recipe for pickling duck is to grate the carcass with a mixture of mustard and mayonnaise
in equal proportions, with the addition of salt and pepper. Duck carcass can
marinate in such a marinade for 24 hours.

Spicy marinade

Grind five
cloves of garlic, half a tablespoon of black pepper and the same amount of cumin. Add
salt, two tablespoons of honey, one tablespoon of vegetable oil, one
a tablespoon of wine vinegar, a glass of dry red wine, stir well
the resulting marinade. Pour the duck carcass with the resulting marinade and put in
fridge to marinate at least overnight. Then drain the marinade and pour it over
duck during baking.

Citrus pickle

Take half a glass
natural orange juice, add the juice of half a lemon (about three
tablespoons), one tablespoon of honey, two to three tablespoons of soy
sauce, spices if desired. Liberally grease the duck carcass with the resulting marinade and
let it brew for about six hours.

Quick marinade

If you need
literally in half an hour, send the duck to the oven, then pour it with lemon
juice, brush with a mixture of salt and spices and leave to infuse at room
temperature for half an hour, and then bake the duck in the sleeve.

You can grate the duck
a mixture of lemon juice and honey with salt and spices.

Orange marinade

Very tasty
it turns out a duck baked with oranges. But the duck will be even tastier if
pre-soak it in an orange marinade, and it will be even tastier
if you give the duck the so-called "orange injections". It's not difficult at all, you need to squeeze
juice from one or two oranges, strain the resulting juice through several layers
gauze so that the orange pulp does not get stuck in the needle during injection. Mix
strained juice about one hundred grams of dry white wine. Then take the syringe with
with a thick needle and use it to stuff the resulting orange marinade
duck carcass. Then grate the duck carcass with a mixture of salt and spices and put in
refrigerator to marinate for five hours. After that, bake the duck with the usual
way.

Similar
way, with the help of injections, you can soak duck meat with any liquid
marinade, such as wine with apple cider vinegar or lemon juice, or cognac with
soy sauce. Then the duck must be put in the refrigerator for at least six hours, and
then at night.

Oriental duck marinade

For this you need
mix three tablespoons of soy sauce, juice of one lime or lemon, one
a tablespoon of liquid honey, add half a teaspoon of balsamic vinegar,
two tablespoons of vegetable oil and one tablespoon of grated
finely grated ginger. Grate the duck with a mixture of salt and ground pepper, generously
grease with marinade and leave to infuse for ten hours.

Spicy marinade - 1

Grind in a mortar
one teaspoon of salt, half a teaspoon of cumin, one teaspoon of black
pepper, half a teaspoon of coriander seeds, add five cloves of garlic and more
grind once. Add two tablespoons of vegetable to the grated spices
oil, juice of half an orange and juice of half a lemon. Let it brew
the resulting marinade for about fifteen minutes and grease the duck well with this marinade
carcass. You can marinate from one hour to ten hours, the longer the duck lays down
in this marinade, the more piquant its meat will be.

Spicy marinade - 2

"House of Soviets"
offers you a recipe for another spicy marinade that makes duck
the meat is unusually tender and juicy. To prepare this marinade, you need to mix
equal amounts of salt, black pepper, paprika, turmeric, cardamom, garlic,
ginger, add three to four tablespoons of soy juice and juice of one
orange. Mix the marinade well and grease liberally with the resulting marinade
duck carcass.

V
article Types of marinades for duck shared with you marinade recipes for
ducks that can make duck meat juicy and tasty, as well as save
duck from a specific smell.

Duck meat is rich in vitamins and minerals. Such meat is very useful for the human body, and a deliciously cooked duck will decorate any festive table. This article will answer the question of how to cook duck in the oven to keep it soft and juicy.

Duck oil is an essential product that helps a person to improve metabolism, complexion and visual function of the eyes. In addition, the acids contained in duck meat have a positive effect on male potency and improve metabolism. Duck meat helps with anemia, and if you consume duck meat with lettuce leaves, the nutrients will be quickly absorbed, and fats will not accumulate in the body.

Duck meat is fatty and more difficult for the body to digest. This applies to people with diseases of the digestive tract, in the body of a healthy person, duck meat is easily digested.

How to choose duck meat

In supermarkets, duck meat is sold mainly from foreign producers, so to buy a local duck, you will have to go to the market.

The duck should have an elastic skin, a shiny yellowish surface without a sticky layer. The meat should be bright red. The duck should not be too skinny.

Fresh meat will quickly restore its former position when pressed, the fat of the duck should be transparent, this will be evidence that the duck is young. The old duck has a specific smell.

Duck meat can be fried, stewed, boiled, salted. The main thing is not to overuse this high-calorie product.

How to cook soft duck in the oven

Often, when cooking, duck turns out to be tough or dry; in order to avoid this, you need to know a few secrets of cooking such meat.

Duck in the oven can be baked in pieces or whole. Whole-cooked duck is considered a more festive dish. It's great to cook it for family holidays. This preparation takes longer than the preparation of cut meat.

If the duck is baked whole, they try to improve its taste with berries, fruits, spices and various marinades.

Whole duck with apples in the oven

Products:

duck carcass;

spices to taste (turmeric, rosemary, oregano, pepper, salt)

vegetable oil.

The duck carcass is washed, wiped off with napkins. The salt is mixed with spices. The resulting mixture must be grated on the inside and outside of the duck. Next, the duck is stuffed with chopped apples and nuts. The next step is to sew the bird up, grease it with vegetable oil and rub it with turmeric. Such a composition will make the crust golden. The duck should be placed in a deep baking sheet and sent to bake in the oven. The main thing is not to overexpose the meat, otherwise it will lose its juiciness and become tough. The average roasting time for poultry should be 1.5 - 2 hours. You need to check the readiness with a knife. If, having pierced the thickest part, you can see how transparent duck juice flows out and the surface of the duck has a golden hue, then we can talk about the readiness of the duck. It is also worth focusing on the power of the oven and the size of the bird.

How to marinate duck for baking in the oven

Juicy duck in citrus marinade

Fruit acid helps duck meat to become more juicy and tender, in addition, it breaks down protein and helps the meat cook faster.

First you need to pickle the duck. To do this, it is immersed in orange juice mixed with lemon juice, or only in orange juice. The bird must be left in the juice for at least an hour, constantly pouring it with juice.

Next, spices are prepared to taste. From spices, you can take ground black pepper, ginger, turmeric. Also, for such a recipe, you will need to prepare honey and vegetable oil. The number of products must be calculated based on the size of the bird. For a medium-sized duck, 1.5 tablespoons of honey, 2 tablespoons of oil, and the juice of 3 oranges and 1 lemon will suffice.

Duck soaked in juice should be rubbed with salt, honey and spices, and the skin should be greased with oil. According to this recipe, game can be cooked whole or cut into portions. If the duck is cooked whole, then it will need to be sewn up or fastened with toothpicks.

You need to bake the duck in a deep bowl, constantly pouring the juice that will form during the cooking process. Duck will be cooked according to this recipe for several hours. The meat will turn out to be juicy with a citrus aroma shaded with spices.

Such a dish is a decoration of the festive table and will especially appeal to fans of exotic taste.

Duck baked with vegetables

This recipe is quite satisfying and nutritious.

You need to prepare:

potato;

duck carcass;

spices to taste;

The duck is rubbed with spices mixed with salt and oil. Potatoes and onions with garlic are cut into small cubes and sent inside the ducks.

The secret of this recipe is cooking poultry in foil. It is long baking and foil that can make even old duck meat juicy and soft.

The completely coated and stuffed duck is wrapped in foil and placed in a deep baking sheet. It will take several hours to bake the duck in the oven. For old meat you need 4-5 hours, for a young duck 2-3 hours. You can also use two baking sheets. One will contain a duck in foil, and the other will contain water. This duck will be steamed and the meat will not lose its juiciness.

Chefs' secrets how to bake duck

The most important rule is the marinade. It is best to marinate meat in a day. It is then that the meat will become more tender and not sinewy. Marinade can be fruit, oil and spices, honey and soy sauce. A baked piece of poultry duck will be more tender than wild-raised duck.

A double marinade for such a bird is the best cooking option. First, the duck must be rubbed with a bite solution with water 1k 1. Rub it with such a marinade several times for 4 hours, and then the meat must be soaked in kefir for another 4 hours. After that, the game is baked with honey, spices and fruits. Then the meat turns out to be tender, juicy, melting in the mouth.

How to cook wild duck

Hunting experts say that before cooking duck meat, it is worth gutting the duck, removing all signs of fractions in it and leaving the duck in the cold for several days. It is this procedure that can rid the meat of the unpleasant odor.

How to cook wild duck deliciously

It turns out that wild duck is not friendly with bay leaves and a lot of spices, so during its preparation it is best to do with salt and pepper. A cooked piece of meat with spices can have an unpleasant odor.

A duck weighing 1.5 kg should be baked at a temperature of 240 degrees for at least 1.5 hours. A fully prepared carcass is rubbed with salt and pepper, both inside and out, and sent to the wire rack. A deep baking sheet is placed under the wire shelf, where the fat from the poultry will drain. This fat constantly needs to be watered meat, it is then that it will turn out to be juicy and tender.

You can also bake the duck in a deep baking sheet. An hour before cooking, you can add onions and potatoes to a baking sheet, which are soaked in duck fat, will be tasty and nutritious.

You can serve meat with lingonberry or cranberry jam with any desired side dish. Such meat goes well with buckwheat or potatoes.

Hunters also talk about making wild duck soft by boiling it before baking. And use the broth when baking the carcass itself. You can serve this duck with lemon slices and lots of greens.

Duck in sour cream

Duck is cut into portions and fried in a pan until golden brown in butter. After this, the game needs to be folded into a rooster, pour water and add 500 grams of sour cream. Onions are added to the duck, after which the bird is stewed over low heat for at least 2 hours. Cooking time will depend on the age of the duck and the size of the chunks. Do not forget to salt and pepper the meat. Spices can be added if desired.

When stewing poultry, you can also add smoked prunes. This dry fruit will make the meat richer and more aromatic.

To make the duck according to this recipe more tender, you can pre-marinate it using vinegar and kefir.

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

What types of duck marinades are there? I tried to collect as many recipes as possible on my website. But if you have something to add to the collection - write in the comments. It's always nice to learn new recipes.

Quick jump on this page

Simple marinade for duck

If you have very little time to cook poultry, you can use simple, quick and proven methods of marinating it. You will not discover America, you will definitely not be able to win the Nobel Prize in cooking, but the dish will turn out to be quite edible.

Drizzle the duck with the juice of one lemon (if large - with the juice of 2-3 fruits), rub with salt and spices and refrigerate for 5-6 hours for pickling. Alternatively, you can add 1 tablespoon honey to lemon juice per fruit. After aging in the marinade, the duck can be baked in a sleeve or on a baking sheet, covered with foil.

Mix equal parts mustard and mayonnaise (1-2 tablespoons each), add pepper and salt to taste. Duck can be kept in this marinade for up to a day, but I rarely cook it, since I recognize mayonnaise only in salads.

The aging of the carcass in kefir will also help to soften the meat of the duck. Take a half-liter pack, add a third of a teaspoon of ground black pepper and a pack of Spring Greens dry seasoning. Season the marinade with a little salt, place the duck in a deep bowl and cover it completely. Wrap the top with foil. After 3-4 hours, rinse and bake, preferably in a sleeve or in a baking dish, overlaid with potatoes.

Soy marinade for duck

Ingredients:

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

Preparation:

Mix all of the above ingredients and mix well. Before placing the duck in the marinade, it can be soaked in cold water for about an hour, then cut into portions and rubbed with salt. Withstand for an hour and a half. Drain off the released liquid. Place the duck in the marinade and leave overnight. Duck prepared in this way is recommended to be baked with apples, plums, peaches, quince, overlaid with the carcass on a baking sheet.

Orange marinade for duck

This marinade will make the duck juicy, aromatic, appetizing and perfect for baking with apple filling.

Ingredients:

• juice from 1 lemon and 2 large oranges;
• 1 level tablespoon of salt;
• 0.5 teaspoon of ground pepper and the same amount of a mixture of dry Provencal herbs;
• 1 tablespoon olive oil.

Preparation:

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

Honey marinade for duck

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

Ingredients:

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

Preparation:

Take liquid honey and mix with the rest of the ingredients in a deep bowl. Grate the duck well with this mixture, wrap in plastic wrap and leave in the refrigerator for 12 hours. Then bake with any filling - very tasty!

Marinade for duck on the grill

Ingredients:

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

Preparation:

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

Marinade for duck from dry white wine

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

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

Marinade for duck with red wine

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

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

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

Oven baked duck with rosemary and fruit

Ingredients:

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

Preparation:

Wash the duck well inside and out, wipe dry. Rub inside and out with salt and pepper, or drizzle lightly with olive oil. Cut orange and lemon into quarters, put inside, cinnamon stick and rosemary sprig in the same place. Secure with a wooden skewer. Another important point, at this stage, correctly tie the legs and wings with a thread. Then after baking, she will look like a very "decent lady", with beautifully folded legs and arms, forgive the wings. It's hard for me to explain how to do this, but I'll try. First, tie the wings tightly to the body, while grabbing the skin from the neck, if it is long. For which you need to remove the neck itself, and leave the skin and wrap it over the back. I understand, it's difficult to understand this way, but if you remove the neck correctly (and it often spoils the whole view), then it will be clear on the duck itself. Next, with the same long thread, tie the legs, pressing them to the tail, together in the tail. Tie well.

Preheat the oven to 240 degrees. Put the duck on a baking sheet, breast down, put it in the oven for 15-20 minutes. Next, turn the breast up, reduce the temperature to 170 degrees, cook for another 1.5 hours, periodically pouring the fat released during baking. Put apples, oranges, lemons, figs on a baking sheet next to the bird. Salt and pepper. Bake for another 40 minutes, approximately or until tender. I define readiness as follows if you stick a skewer into the leg and light juice flows out and the skewer easily enters the meat, the duck is ready.

We take it out of the oven, cover it tightly with foil, let it rest for 20 minutes before serving. I serve it already cut into portions, on a large platter along with fruit. The result is an amazingly festive look and magical taste.

This is also interesting:

See also,

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

Classic duck marinade with lemon

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

Ingredients:

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

Preparation:

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

Marinate the bird in wine

For cooking, you will need a special form - a rooster. The dish will turn out to be original in taste and very aromatic.

Ingredients:

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

Preparation:

1. Cut the poultry into pieces, which should be portioned. Pat dry with paper towel. Sprinkle with pepper and salt. Grind. Pour in wine and hold for three hours.
2. Heat a frying pan. Do not add oil. Place the duck pieces (leave the wine, it will still come in handy). Hold until a beautiful golden crust appears.
3. Vegetables will be needed in large pieces.
4. Send fried meat to the roaster. Lay out the vegetables. Drizzle with fat from a frying pan. Place the garlic pieces. Pour over with wine, in which the duck was marinated. Add water. Salt. Cover and simmer over low heat for three hours.

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

Ingredients:

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

Preparation:

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

Honey recipe

This recipe is especially good for wild duck.

Ingredients:

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

Preparation:

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

Rub the marinade on a washed and always dried carcass. If applied to a wet bird, it will not soak.

Classic Peking Duck Marinade

The real science is making Peking duck. The whole result depends on a properly prepared marinade. Thanks to perfect marinating, you will taste juicy, aromatic and tender meat.

Ingredients:

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

Preparation:

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

An excellent option for marinade with soy sauce and garlic, thanks to which the festive dish will turn out to be especially tasty.

Ingredients:

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

Preparation:

1. Pour soy sauce into mayonnaise. Salt. Sprinkle spices and peppers. Stir. Add the garlic passed through a press to the marinade. Mix.
2. Smear the bird. Set aside for three hours. Stuff with apples that have been peeled in advance.
3. Then bake in an oven (190 degrees).

Duck marinade with apples in the oven

What could be better and more spectacular than a baked duck? This exquisite dish will captivate all guests and delight the palate. But in order for the food to turn out the way you intended, the marinade should be properly prepared.

Ingredients:

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

Preparation:

1. Place the cloves in a garlic press. Squeeze out. Fill with oil. Sprinkle in basil, pepper, salt and paprika. Stir. Pour in the juice from the orange. Stir and leave for an hour.
2. Dry the washed bird and rub with marinade. Insist four hours.
3. Chop the apples, drizzle with lemon juice and place in the belly. Send to bake. 170 degree mode.

Duck in an orange marinade turns out to be especially fragrant and creates a festive atmosphere even during the cooking process, because from the first minutes of baking, an amazing smell spreads around the apartment.

Ingredients:

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

Preparation:

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