A juicy duck baked in the oven is a whole ritual, so you cannot call such a dish everyday. In addition, this is a family dish and most often the housewives prepare it for the festive table, where, under the impatient glances of the household, they divide it, as in a folk tale, into reasonable or preferred parts.

In terms of taste, duck meat is excellent, but a significant proportion of fat is present in the duck carcass - it is this factor that gives priority to the popularity of chicken. It is because of its fat content that the duck is mostly baked in the oven, which allows you to stuff the bird with cabbage, porridge, apples and other ingredients, adding spice.

Duck can be cooked like any other meat: boiled in broth, steamed, fried in pieces, and even cutlets. And yet, the duck baked in the oven, with its ruddy steaming crust, lined with apples baked with it, is a classic appetizing culinary spectacle ...

Ingredients needed for roasting duck in the oven

Singe an impeccably plucked duck carcass over an open fire so that there are no fluffs left; rinse, remove fatty glands from the tail, which will give the meat a specific smell during heat treatment. If the family does not have her lovers, then remove the tail, although there will be aesthetic losses.

Like the meat of any other bird, duck meat, even after heat treatment, is not to everyone's taste. For this reason, it is better to lightly pickle the carcass beforehand according to your preference: in vinegar with spices, in dry wine, grate with chopped lemon. This procedure will not only eliminate the natural smell of the duck and make it possible to saturate it with appetizing aromas of spices and spices, but the meat will become more tender.

1. The original recipe for duck in oranges baked in the oven

If you have never tried duck in oranges baked in the oven, then this needs to be corrected. Such an exquisite dish is considered to be a Christmas duck, but there is no ritual in this dish. If you like it - cook as you like to enjoy the unusual taste of duck meat, which has absorbed the sourness and sweetness of tropical fruit, combined with its delicate aroma.

Ingredients:

• carcass of a young duck - 2-2.5 kilograms;
• stalks of green celery - 2-3 pieces;

For glaze:

• fresh orange - 1-2 pieces;
• sweet wine (dessert) - 2 tablespoons;
• natural honey - 2 tablespoons;

For marinade:

• orange (juice) - 1 piece;
• vegetable oil - 1 tablespoon;
• table salt - 1 tablespoon;
• ground black pepper - 0.5 teaspoon;
• Provence herbs - 0.5 teaspoon;
• dried sage - 1 teaspoon optional.

According to the original recipe, duck in oranges is baked in the oven as follows:

1. The carcass is processed: plucked and singed, the insides are removed, everything is washed and dried with a paper towel. Remove the extreme joint from the wings of the duck and cut out the fat in its accessible places: in the abdomen, on the tail and on the neck.
2. Prepare the marinade from the ingredients indicated in the recipe: mix fresh orange and lemon juice with oil, salt and spices, where to place the duck carcass for marinating and keep it in it for at least 1 day in the cold while periodically turning the carcass to evenly saturate marinade.
3. To roast a duck according to this recipe, you need a thick-walled frying pan or other container with sufficient sides in height so that the juice does not expire during baking. Lubricate the pan with fat or vegetable oil and lay the duck carcass on it with the back. Mix an orange cut into slices with chopped green celery stalks, in the absence of which you can get by with carrots or apples. The fruits and vegetables used to stuff the duck will give it an exquisite taste and mouth-watering aroma.
4. Sew up or secure the abdominal cavity of the duck carcass in a convenient way for you - you can simply sew it up with a thread, which you can remove before serving.

Prepare a glaze for coating from a mixture of the indicated ingredients and apply it to the entire surface of the duck carcass before placing it in an oven preheated to 190 warm degrees C for 2.0-2.5 hours. At the beginning of the second hour and until the end of baking, open the oven and, with all precautions against burns, pour the entire carcass of the roasted duck with the resulting broth every 15-20 minutes. Serve the finished duck, baked in the oven with oranges, slightly cooled down so as not to burn your hands when it is divided into portions.

2. Homemade recipe for duck with apples "in the sleeve"

The novelty of this recipe is associated with the ability to bake a duck in the oven using now fashionable baking bags, that is, a special polyethylene sleeve for baking in the oven not only poultry, but also meat or fish. With this method, the duck carcass is heat-treated in its own juice, without the slightest loss of taste. Moreover, there is no need to clean and wash the baking sheet and the walls of the oven after the baking process.

Ingredients:

• duck carcass - 1.5-2.0 kilograms;
• fresh green apple - 2-3 pieces;
• ground black pepper - optional;
• table salt - to taste.

For marinade:

• fresh lemon juice - 1 tablespoon;
• vegetable oil - 1 tablespoon;
• natural honey - 1 tablespoon;
• balsamic vinegar - optional;
• ginger root - a piece;
• or fresh garlic - 2-3 cloves.

According to the homemade recipe, duck with apples "in the sleeve" is prepared as follows:

1. Dry the duck carcass, processed according to all the rules, with a paper towel, and then rub with salt and black pepper inside and out. Prepare the marinade in advance from lemon juice, chopped ginger or garlic root, vegetable oil, honey and balsamic vinegar, stirred until smooth, and immerse the duck carcass in it for at least 12 hours - better - for 1 day, placing in a cold place .
2. Cut the apples washed with the skin into 4 parts lengthwise, remove the core and stuff the insides of the carcass with them. Sew up the bird's belly or use ordinary toothpicks to fasten the leathery edges so that they do not tear the bag.
3. Preheat the oven to 190 warm degrees, place the duck carcass laid upside down in a container with high sides, or better, in a special roaster. Bake such a carcass for an hour and a half.

To make the carcass turn out with a ruddy appetizing crust, take out the ducklings and, having removed the “sleeve”, return the baking sheet to the oven for 15 minutes. Usually, such a culinary luxury is served poured with the juice in which it was baked, with mashed potatoes and homemade pickles.

3. A simple recipe for duck baked in dough

This is the best way to cook duck carcass - two in one: both bread and meat, mutually enhancing their taste - the taste is excellent! Worth a try for sure! Duck can also be stuffed with quince or apples.

Ingredients:

• duck carcass - 2 kilograms;
• fresh garlic - 2-3 cloves;
• ginger (as a variant of garlic);
• lemon for juice - 1 piece;
• granulated sugar - 1 teaspoon;
• ground black pepper - 1 teaspoon;
• mustard ready - 2 teaspoons;
• Hot pepper - a pinch;

For test:

• flour - 2-3 cups;
• kefir - 250 milliliters;
• fresh chicken egg - 2 pieces;
• baking powder or soda-vinegar - 1 teaspoon.

According to a simple recipe, duck baked in dough is cooked like this:

1. Put sugar, mustard, lemon juice, chopped garlic or ginger in one small container, add ground pepper and salt - stir everything and coat the entire outer and inner surface of the duck carcass. Leave the grated duck for impregnation with all the aromas of spices.
2. Knead the dough on kefir with the addition of fresh eggs and baking powder and knead so that it does not stick to your hands. After a fifteen-minute break, when the dough softens, roll out not very thinly.
3. In the middle of the finished round layer of dough, lay out the slightly marinated carcass prepared in accordance with all the rules and swaddle it with dough, carefully connecting the edges so that they do not separate during baking. On a baking sheet covered with baking paper, put the duck in the dough down with tucks and, having smeared it on top with fresh chicken yolk, place it in an oven preheated to 160 warm degrees C. Bake for 1 hour until the pastry is browned.

After an hour, remove the baking sheet from the oven, remove the duck from the dough and return to the baking sheet for further baking for 30-40 minutes, until the duck is browned. Serve on a beautiful dish, surrounding with pieces of ruddy pastry, in which the bird was baked.

The following simple scheme will help to accurately calculate the optimal cooking time for duck in the oven: it will take 20 minutes to bake each 500 grams of duck + 20 minutes for the total weight of the carcass. It turns out that it takes up to 2 hours to bake a duck weighing 2.5 kilograms: 20X5 + 20 \u003d 120 minutes. So, the duck should be weighed first.

When choosing apples for stuffing carcasses, preference should be given to their sour and sour-sweet varieties so that the duck baked in the oven does not turn out to be too sweet due to overripe apples.

If you want to get perfectly tender meat of a duck baked in the oven, easily moving away from the bones, you just need to boil it in broth for 30-40 minutes. The half-finished duck carcass is laid out on a baking sheet greased with oil, and periodically it should be watered with the broth in which it was cooked while the duck meat is being baked until fully cooked.

Duck meat is characterized by an increased percentage of fat, given this fact, experienced chefs do not recommend frying the bird on an open fire. This method is fraught with the rendering of fat, which makes the meat juicy and soft. The preferred methods for preparing duck are stewing using a cauldron with a thick bottom and walls, as well as baking in the oven. You will learn how to cook a whole duck in the oven so that the meat remains as juicy and soft as possible from a selection of our step-by-step recipes.

How to deliciously bake a whole duck in the oven: the secrets of soft and juicy meat

In the oven, the duck can be baked carcass or slices. One of the most delicious variations of the dish is considered stuffed poultry. A variety of toppings, which are ideally combined with duck meat, allow you to get a variety of dishes to taste. The most advantageous are sweet and sour apples, potatoes, cereals (rice or buckwheat), mushrooms, legumes, nuts, sauerkraut, lingonberries, fresh and dried fruits. The filling should fill the duck 2/3 so that the edges can be tightly connected.

Note! Removing the butt does not affect the juiciness of the meat, but it is this action that will protect the finished dish from an unpleasant odor.

The first step in cooking is rinsing, drying and marinating. Marinating consists in rubbing the duck with salt and spices with herbs and roots.

An important condition for maintaining softness, juiciness and taste is to determine the exact cooking time. Calculating everything is quite simple: we take 45 minutes per 1 kilogram of meat, not forgetting to add 25 minutes to get a golden crust on top. As for the time for roasting duck pieces: it usually takes up to 90 minutes.

When roasting without the use of foil or a sleeve, do not forget to periodically remove the bird from the oven in order to baste the carcass with fat that is released as a result of rendering.

Properly cooked domestic duck is distinguished by pink meat with a pleasant delicate taste and pleasant aroma. When cut, blood should not come out.

Advice! If you are afraid that you will not bring the duck to full readiness, boil it for 20 minutes before baking. After boiling, we do not immediately proceed to the main recipe, but wait until the duck has cooled down.

A simple recipe for marinating a whole duck and then roasting in the oven

The right marinade is the key to a fragrant and juicy duck. In this case, you do not need to be smart, as the simplest spices give the best result. The following recipe will tell you the basics of pickling for roasting juicy, soft and tasty duck in the oven.

Cooking time - 125 minutes.

The number of servings is 5.

Ingredients

Required Ingredients:

• duck - 1 pc.;
• lemon - 1/4 pcs.;
• garlic - 1 pc.;
• ground pepper - 1/2 tsp;
• salt - 1/2 tsp;
• juniper berries - 8 pcs.;
• bay leaf - 2 pcs.;
• greens - to taste.

Note! We take a duck weighing up to 2-2.5 kg - this is a clear sign of a young bird.

Per serving

• Calories: 1242 kcal
• Proteins: 54.4 g
• Fat: 114.5 g
• Carbohydrates: 2.2 g

Cooking method

To drive all the guests crazy, you need to bake the whole duck in the oven according to this recipe:

Bon appetit!

Classic recipe for whole baked duck stuffed with prunes and apples

We suggest that you familiarize yourself with the traditional recipe for roasting the whole duck in the oven, and we will stuff the duck with prunes and apples.

The number of servings is 5.

Ingredients

Required Ingredients:

• duck - 2 kg;
• apples - 150 g;
• prunes - 100 g;
• onion - 150 g;
• marjoram - 1 tbsp. l.;
• ground black pepper - 1/2 tsp;
• salt - 1-1.5 tsp.

Note! We take apples of a sweet and sour variety to set off the specific notes that duck meat is famous for.

Per serving

• Calories: 1311.8 kcal
• Proteins: 55.3 g
• Fat: 114.8 g
• Carbohydrates: 18.8 g

Cooking method

To cook a whole duck in the oven deliciously, follow these steps:

We cut the duck 10-15 minutes after removing it from the oven.

How to roast a whole duck in the oven with apples and oranges?

A recipe for true connoisseurs of the exquisite taste and aroma of duck meat: in combination with oranges and apples, the meat acquires light sweet and sour notes. A nice bonus is fruit sauce for garnish, which is obtained in the process of roasting duck.

Cooking time - 120 minutes.

The number of servings is 6.

Ingredients

For cooking, take:

• duck - 2 kg;
• apples - 650 g;
• oranges - 750 g;
• adjika - 50 g;
• garlic - 30 g;
• butter - 50 g;
• salt - 20 g;
• ground black pepper - 5 g;
• thyme - 4 g;
• greens - to taste.

Per serving

• Calories: 1196.9 kcal
• Proteins: 47 g
• Fat: 103.2 g
• Carbohydrates: 22.8 g

Cooking method

1. Grind the garlic in any convenient way.
   
   
2. Mix garlic with adjika and other spices. Coat the carcass with the mixture.
   
   
3. We cut the greens.
   
   
4. We lay the greens in the abdomen of the duck. We wrap the duck tightly and set to marinate in the cold overnight.
   
   
5. When the pickling process comes to an end, cut the fruit. We don’t grind too much: cut the apples into slices equal to 1/4 of the whole, while removing the core, and oranges, after washing the zest well, cut into two parts.
   
   
6. Put the duck on a baking sheet. Around apples and oranges. In this case, we put the duck on parchment or foil.
   
   
7. We send the duck with fruit to the oven heated to 190 ° C. We bake for 2 hours. At the same time, do not forget to water the duck with the fat that stands out - this is the nuance due to which the process of baking duck in the oven is often associated with frying.
   
   
8. To get the delicious sauce we talked about, take the duck out of the oven 15 minutes before it's done and pour hot water over it.
   
   
9. Without removing the fruit from the mold, puree them by simply pressing them with a spoon.
   
   
10. Put the finished duck on a plate. And we filter the future sauce through a sieve.
    
    
11. We add the strained mixture of apples and oranges with butter, then beat with a blender until smooth.
    
    
12. Duck cooked according to this recipe will decorate any holiday table.
    
    

Duck meat is very tender and flavorful.

Recipe for whole duck stuffed with buckwheat and baked in the oven

The duck endows even far from festive products with a magical aroma and taste, so do not be afraid to stuff the bird with cereals. In combination with juicy and tender meat, even prosaic components will sparkle with new bright colors.

Cooking time - 120 minutes.

The number of servings is 7.

Ingredients

For cooking, take:

• duck - 2 kg;
• buckwheat - 200 g;
• apples - 200 g;
• celery - 150 g;
• carrots - 150 g;
• mayonnaise - 100 ml;
• garlic - 50 g;
• salt - to taste;
• parsley - to taste.

Note! The mass of buckwheat is indicated already in steamed form.

Per serving

• Calories: 1081.4 kcal
• Proteins: 43.2 g
• Fat: 92.4 g
• Carbohydrates: 22.84 g

Cooking method

To cook duck stuffed with buckwheat, follow the recipe:

Duck served with herbs and fresh apples.

How to bake a whole duck in the oven: video recipes

In addition to step-by-step recipes with photos, we suggest that you familiarize yourself with the video, which will help you learn even more options for cooking whole duck in the oven:

Dmitry, what should be the weight of an ideal duck for roasting?
Starting from two kilograms - two kilos one hundred grams, two two hundred or three hundred - the ideal duck weight for baking. This is a beautiful bird: there is already a lot of meat in it and it is not old yet.

If the duck is frozen, how to properly defrost it before baking?
It is necessary to get the duck from the refrigerator and, without opening the package in which it is frozen, leave it at room temperature. should completely thaw. Under no circumstances should the duck be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.

And how to process the duck before baking?
If the duck has feathers, singe the bird and remove the feathers. If there is offal, pull it out. If the bird is already without feathers, do not be too lazy to process it before baking. Take any convenient tweezers and remove the remnants of feathers that stick out of the skin. Then tuck in the wings. There is such a power technique - it is called " chicken wing».

Do the same with the duck. Take the duck wing, cut off the extreme phalanx, and wrap it from the breast to the back. Pull it out to raise it up. Also fill in the second one. This is necessary so that the wings do not spread apart during baking in different directions, but are neatly folded. This technique does not in any way affect the dryness of the bird, or, as they say, the fact that the wings can burn. It's just more aesthetically pleasing.

What are the best spices to use for roast duck?
You can buy a ready-made mixture for duck, now there are a lot of such sets for sale and different ones. The prepared duck must be rubbed with spices inside and out, and left overnight in the refrigerator. And you can cook your own, the author's mixture of spices. For example, for Peking duck, you need to take a Chinese mixture " five spices”, cinnamon, star anise, hoisin sauce, rice vinegar, leek, ginger and garlic. Mix the spices, chop the ginger and garlic, and coarsely chop the leek. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.

Then put inside the leek, sew up the abdomen and bake. Pull out the onion from the finished duck and you can eat it. By the way, emperors used to be fed Peking duck: they threw away the meat, they ate only crispy skin.

From spices, cardamom, cinnamon, star anise are also well suited to duck. The main secret is to put all the spices in the right proportions and in small amounts, and know which spice is how strong.

Are there spices that do not go well with duck and can ruin the taste irrevocably?
By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Hot cayenne pepper for duck, for example, is not needed at all. But the bay leaf is fine. By the way, it is used in Beijing marinade. But you need quite a bit.

Can vanilla go well with duck?
Why not. If you stuff a duck with pears and add a vanilla pod, you get a vanilla duck, the taste will be very interesting.

How to bake a duck so that the breast remains juicy?
It is necessary to heat the oven to 80-90 ° C and put the duck there for two hours, let it lie. Then pull out the duck and stick it in the thickest part ( e.g. in the leg or thigh) a thermometer or meat probe and check that the temperature of the meat is around 65-67°C. If the result is achieved, let it lie down without an oven, in the air for another half an hour and it will come. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and place in the oven so that the duck has acquired color and is covered with a ruddy crust. Thus, the duck will not be completely fried and remain juicy. Remember, the breast always cooks faster than the legs. This is a general rule or, if you like, duck roasting technology. It doesn't matter if you stuff it or not. This is how it should always be done.

What is the importance of baking?
For baking, take the most ordinary baking sheet so that the duck fits completely. Roast duck can also be cooked in a roaster.

Many people bake duck with apples. Does the variety of apples matter?
Choose the latest apples - those that are harvested before the first frost. They have a bright taste, strong flesh and they are lying. Better, of course, domestic varieties. But if there are none, take Granny Smith from imported apples - they perfectly retain texture.

How to prepare apples for filling?
Apples should be peeled and cut into large slices. Add lemon juice, lemon zest, raisins, cinnamon and walnuts ( first it must be fried in a non-dry frying pan and chopped quite large) Well, honey is a must. Get the original spicy filling.

Besides apples, are there more original options?
Certainly! Take a baking sheet, put a lot of tangerines around the duck, cinnamon sticks and put in the oven. Let yourself bake in degrees at 80-90 ° C, 2 hours or a little more, depending on the size of the duck.

How does the roasting time of a duck depend on the size and why bake for so long?
A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then further it is necessary to check its readiness during the baking process. Such a long time is necessary so that the protein does not break down, so that the meat remains pink, then the duck turns out to be juicy. After all, there is not much fat in the duck, there is nothing to melt here. If you bake a duck so as to melt the fat, you get dry meat. And in a duck, fat is important, because it also affects the taste. Excess fat during baking, of course, will go away, but some of the fat should remain inside.

How to achieve the juiciness of the filling?
If you stuff a duck with couscous or other stuffing from cereals, then a lot of juice and fat will be released from the duck during the roasting process ( about a glass), and the filling will absorb it. Couscous, rice or millet are highly absorbent. But if there is any doubt, butter can be added to the filling.

How to sew stuffed duck?
Culinary twine or thread. If there are no special ones, take ordinary threads, the thickest and most durable. The whole point of stitching is to pierce the fat, so use a thick needle. Well, a thimble wouldn't hurt either.

What's the best sauce to serve with roast duck?
The best duck sauce can be made using the juice of the same duck, which will leak out during the cooking process. I recommend frying onions, carrots and celery in equal proportions in olive oil, add two anise stars to it, fry it and add honey. Pour in the red wine, and when it has evaporated, pour in the duck juice and some water. Add salt, sugar and black pepper. You can also have some frozen lingonberries. Boil the sauce to thicken, then strain and separate the vegetables.

What's the best side dish for roast duck?
Tangerine chutney. Take equal parts white wine vinegar and sugar. Evaporate a little over high heat to make a syrup. Add cinnamon stick, chopped chili and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallot. Put all this in a bowl. When the temperature of the syrup is 80 ° C, pour over the tangerines and let stand until cool. Here is the original side dish.

Illustrations: restaurant press office

A festive feast is impossible to imagine without the “main” dish, which sets the tone for the entire culinary composition. So, for a Sunday dinner with the family, the “regular” fried chicken with a vegetable side dish is perfect. Juicy and aromatic turkey stuffed with apples is traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. But the baked duck in the oven is associated with the New Year and Christmas for many. Delicious and juicy, such a "bird" will decorate any table, attracting everyone's attention with its ruddy fried skin and breathtaking aroma. First of all, how to marinate duck for roasting in the oven so that it is soft and juicy? Today we will learn the secrets of making marinades that give the meat an unusually tender and pleasant taste - with honey, mustard, garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily cook an amazingly tasty duck in a sleeve and foil at home, delighting loved ones with such an unusual and chic dish. So let's start cooking!

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

The duck baked in the oven is prepared for especially solemn dates, when relatives and friends gather at the table. Many housewives are wondering how to marinate duck for baking so that it is soft and juicy? Unlike chicken or turkey, duck meat is more fatty and high-calorie - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” excess fat during roasting, and will also acquire softness and tenderness. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade - with mayonnaise and soy sauce. Following our simple recipe, you can quickly prepare an extremely tasty and fragrant marinade that your duck carcass will definitely “like”.

Required ingredients for a duck marinade recipe to bake in the oven:

• garlic - 4 - 5 cloves
• mayonnaise - 100 ml
• soy sauce - 5 tbsp. l.
• black pepper (or a mixture of different peppers) - to taste
• salt - to taste

Marinating duck before baking in the oven - step by step recipe instructions, with photo:

Spicy duck marinade with honey and mustard overnight - recipe with photo

The honey-mustard marinade gives the roasted duck an exquisite spicy taste and an appetizing “caramel” crust. Indeed, it is difficult to come up with more suitable ingredients for making a marinade than honey and mustard - this combination has long become a classic. We picked up a simple recipe with a photo of an exquisite sauce, which is usually used to smear duck overnight so that the meat is saturated with spices. The duck marinated according to our recipe in the oven turns out soft and juicy - the most "finicky" gourmets will definitely appreciate the delicate taste of this festive dish.

The list of ingredients for cooking duck in a honey-mustard marinade overnight:

• duck carcass - medium size
• natural honey and mustard - 2 tbsp. l.
• water - 1 glass
• spices and salt - to taste

The recipe for a spicy honey and mustard marinade for duck baked in the oven - we cook step by step:

1. Rinse the bird thoroughly, pat dry with a paper towel.
2. In a separate bowl, mix salt and your favorite spices. Rub the duck with the resulting mixture.
3. For the marinade, you need to combine honey and mustard to a homogeneous consistency and completely coat the duck carcass. We spread it on a baking sheet and send it to the oven preheated to 200 degrees - do not forget to pour in the water according to the recipe.
4. Bake for about an hour, periodically basting the bird with sauce from a baking sheet. We place the finished duck on a beautiful dish and decorate with sprigs of fresh herbs. Bon appetit!

Baked duck in the oven with apples - a delicious recipe step by step with a photo

On the eve of the New Year and Christmas holidays, housewives take out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with something delicious, we recommend cooking a duck with apples baked in the oven. The tradition of roasting poultry "in apples" originates in Europe - in many countries this is a favorite holiday dish. Here you will find a delicious recipe step by step with a photo of a duck stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be decorated with greens and a side dish of apples - a wonderful culinary still life!

We stock up on ingredients according to the recipe for duck baked with apples in the oven:

• duck carcass - weight about 2 kg
• sweet and sour apples - 4 - 5 pcs.
• cinnamon - ½ tsp
• brown sugar - 2 tsp
• salt and pepper - to taste
• spices (rosemary, oregano, Provence herbs) - 1 tsp.
• apple cider vinegar - ½ cup
• olive oil - 2 tbsp. l.

How to bake a whole juicy duck with apples:

1. Before cooking, you need to process the duck carcass - remove the insides, cut off excess fat and the ends of the bones.
2. In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
3. We apply the marinade to the carcass, carefully lubricating all parts with a spicy mixture. Now we send the bird to the refrigerator shelf for the night or at least for 4-6 hours.
4. After the specified time, we take out the duck and proceed to the next step - wash the apples, cut into pieces and remove the core.
5. We stuff the pickled duck with apples and put it in a baking dish. The remaining pieces of fruit are laid out around the duck carcass to bake in a “clean” form.
6. Many inexperienced housewives are interested in how much to bake a duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden crust, every 30 minutes pour the bird with a mixture of juice and fat, flowing to the bottom of the baking sheet.
7. We serve the finished duck with two different side dishes - from apples baked as “minced meat” and fruits laid out around the bird. In the first case, the side dish does not require additional processing, it is enough just to lay out the pieces on a dish with a duck. As for the apples that were baked in a mold, put them in a separate saucepan and pour melted duck fat (2 tablespoons). Pour sugar and cinnamon there, and then put on medium heat for about 5 minutes.
8. A roasted duck dish will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our roasted duck!

Whole juicy duck in the oven with potatoes at home - a step by step recipe with a photo

Due to its valuable nutritional properties, duck meat is recommended for use in violations of the cardiovascular system, as well as some nervous disorders. In addition, the duck contains a number of useful substances - oleic acid, omega-3 and omega-6 fatty acids, as well as a number of vitamins A, B, E. How to cook a juicy duck at home? Follow step by step our recipe with a photo, and in a couple of hours you will have a delicious duck with potatoes ready - just royal food! The presented recipe for a duck, whole baked on a potato “cushion”, will definitely come in handy for housewives for the upcoming New Year and Christmas holidays.

Ingredients for roasting duck with potatoes in the oven:

• fresh gutted duck - 1.5 kg
• potatoes - 1 kg
• garlic - head
• apple - 1 pc.
• mayonnaise - 150 gr.
• salt and pepper - to taste

We bake duck with potatoes at home - a step-by-step recipe, with a photo:

1. We thoroughly wash the duck under running water, blot it with a paper towel and place it in a capacious bowl - we will return to the "bird" a little later.
2. We clean the head of garlic from the husk and finely chop with a knife.
3. In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, you need to grind the garlic, bringing the mass to uniformity.
4. Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
5. We clean the potatoes and cut into pieces of 2-3 cm. Cut the apple into two parts, free from the core and also chop.
6. At the bottom of a deep baking sheet we spread potatoes in an even layer, and on top we place a duck carcass stuffed with an apple. Cover with a piece of foil and seal the edges tightly. We send the form with the bird to the oven, preheated to 200 degrees - for about an hour.
7. We take out the baking sheet with the duck, remove the foil and send it back to bake for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a ruddy crispy crust.
8. Before serving, the whole carcass can be divided into pieces and beautifully laid out on a dish, supplemented with a potato side dish. Such a duck will become a real “highlight of the program” of any holiday menu - just lick your fingers!

Duck recipe in the oven, baked in the sleeve - with a photo of the finished dish

Roasted duck with rice is a truly versatile dish that is appropriate for both festive and everyday meals. If your guests are already “on the doorstep”, you can safely cook a duck in a sleeve in the oven according to our simple recipe with a photo, using the most affordable ingredients for this. Rice garnish will give the dish satiety - here you have a ready-made lunch or dinner!

List of ingredients for the recipe for duck baked in the sleeve in the oven:

• fresh duck carcass - 1 pc.
• rice - 300 gr.
• salt and spices - to taste

How to cook juicy meat duck in a sleeve in the oven - recipe description:

1. We rub the gutted duck with salt and spices - from the inside and outside. Set the bowl with the bird aside for now so that the meat marinates.
2. Pour rice into a saucepan, fill with water and set to boil over medium heat. The water needs to be salted.
3. We fill the duck with ready-cooled rice and, having fastened the hole with wooden toothpicks, we send it to the baking sleeve. We tie it tightly and put it in an oven preheated to 200 degrees for about an hour.
4. After the specified time, we get a juicy soft duck, ready to serve. When laying out the meat, do not forget about the rice side dish, which perfectly complements the delicious taste of the dish. Let's start tasting!

Tender duck with oranges in the oven in foil - a step by step recipe with photos and videos

The recipe for duck baked with oranges in the oven comes from France, the country with the most exquisite cuisine in the world. Delicate, with a subtle hint of citrus, such a duck will be remembered for a long time for its incomparable taste and aroma. Each housewife will easily master our step-by-step recipe with a photo, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake a duck in an orange marinade in the oven - delicious, fragrant and nutritious!

Video with a recipe for duck baked in foil in the oven with oranges:

How to bake a whole duck with apples and plums in the oven to be juicy - step by step recipe with photo

Many beginners in the culinary business consider cooking duck in the oven to be a rather complicated and time-consuming process, only experienced craftsmen can do it. However, there are many simple recipes for this waterfowl, which everyone can master. How to bake a whole duck with apples and plums to be juicy? Our step-by-step recipe with a photo of a delicious and juicy duck will definitely become your signature one - seasonal plums can be replaced with oranges or quince.

To roast a whole duck in the oven, you will need the following ingredients:

• medium-sized duck carcass - 1 pc.
• apples - 3 - 4 pcs.
• plums - 4 pcs.
• salt - 1 tbsp. l.
• spices for poultry (mixture) - 1 tbsp. l.
• soy sauce - 25 ml
• honey - 25 ml

The procedure for preparing a baked duck in the oven stuffed with apples and plums - step by step according to the recipe:

1. We wash the duck carcass inside and out, if necessary, remove the remains of feathers and excess fat. We put a kettle of water on the fire and wait for it to boil.
2. We put the prepared bird in a capacious bowl and begin to pour boiling water over it - such a hot “washing” helps to close the pores. As a result, the skin will become more elastic and will not crack during the baking process.
3. Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
4. Cut the apples, remove the core with seeds, chop into medium-sized slices. Remove the pits from the plums and cut into quarters. We stuff the duck with pieces of fruit, and fix the hole with a wooden skewer.
5. We line the bottom of the baking sheet with parchment and “conveniently” lay out the stuffed bird, surrounded by pieces of apples and plums. Bake in a preheated oven at 180 degrees for 40 minutes. When an appetizing golden crust appears on the surface, turn the duck over to the other side and leave to bake for another 40-50 minutes, lowering the temperature to 170 degrees.
6. During the specified time, you need to take a break to grease the carcass with a mixture of soy sauce and honey. Put the finished bird on a dish, and serve with a fruit side dish. Honey glaze will give the duck a beautiful glossy sheen, and the spicy mixture will give a unique taste and aroma.

How to cook duck stew in pieces so that it is soft and juicy - a video recipe for the oven and skillet

Duck baked in the oven is a truly wide field for imagination for beginners and experienced chefs. How to cook duck stew in pieces so that it is soft and juicy? With the help of a simple video recipe, you will discover many of the "wisdom" of the correct preparation of stewed duck - in a frying pan and in the oven.

Stewed soft and juicy duck in the oven in slices - recipe on video:

How to properly and quickly cook Peking duck at home - step by step video recipe

Peking duck is one of the traditional and popular Chinese dishes. Despite its exotic name, the dish is prepared quickly and easily - in the video you will find a simplified version of the recipe. So, how to cook Peking duck? With our step-by-step recipe, you will get a dish whose divine taste was enjoyed by the ancient emperors and nobles of the Celestial Empire.

Cooking Peking duck at home - according to a simple video recipe:

How to cook duck in the oven in a sleeve with buckwheat so that it is soft and juicy - recipe on video

Duck baked in the oven with buckwheat will become a real decoration of the festive and everyday table - tender and satisfying, the dish melts in your mouth! How to cook a duck in a sleeve so that it is soft and juicy? In the video you will find the recipe for this versatile dish - both hot and garnish.

Juicy and soft duck in the oven in a sleeve with buckwheat - recipe, video:

How to cook roasted duck in the oven? Our pages present simple recipes step by step with photos of spicy marinades for duck so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our recipes in the video, you can easily bake a duck in the oven in whole and in pieces, in foil and a sleeve - with apples, potatoes, rice, buckwheat, oranges, plums, in Peking style. We are sure that with the help of these recipes, every housewife will be able to cook a tasty and juicy duck at home. A real royal meal!

Any hostess looks at the juicy duck in the oven. The question arises in my head: how to cook a domestic duck so that it is soft and juicy? Duck difficult to process: unlike chicken, it dark and dense. However, a quality baked dish delight you and your guests.

Roast duck: how to choose?

For a good meal you need a great one. original product. Finding it is not as easy as it might seem: stores offer several options for duck meat. The main choice is between:

• Broiler duck.
• Duck grown on natural feed.

What is the difference? Broiler duck is less fat, its meat is tender, and the duck is on natural feed harsh. Be careful: You may be sold tough, old duck with a lot of veins.

Find a young duck. To do this, focus on light fat and soft meat. Remember: duck is not a dietary product. This fact is more than paid off by the amount of nutrients in duck meat: vitamins, minerals and trace elements. Broiler ducks are especially good - their nutrition was as balanced as possible.

Juicy duck: the secret of cooking

Before cooking duck any self-respecting hostess has question: how to make a juicy, tasty duck with tender, golden crust? It often happens that the duck comes out:

• tough.
• Not juicy.

In the preparation of the duck is a number of nuances to help you achieve what you need result. We will talk about them further.

The first thing to remember: foil and parchment. Well packed in several layers, the duck is baked in its own juice. If previously soak the bird in the marinade, you can get a dish that pleasant surprise for the whole family. Remember: the better you pack the duck, the juicier the result will be.

When it comes to stuffed duck, it is best use cereals, fruits and vegetables. Then you need fewer layers of foil and parchment (or they will not be useful - if we are talking about a duck stuffed with apples). Spices and herbs selected individually, depending on taste preferences.

juicy duck in the oven can be done whole or in pieces. Remember: the first option retains more nutrients, but takes longer. The second simplifies the preparation of the duck, and saves time.

Dishes for juicy duck

An important nuance. For a duck to come out great, you need to choose the right way of packaging and dishes. A deep baking sheet will be appropriate, a large baking dish will work well. It is easier to cook a duck with it: You will need just cover the container with foil. For golden brown left to remove impromptu cover shortly before bird readiness.