For many centuries, baked game was considered an exquisite dish, which was served on the tables of noble and wealthy people. Today, poultry dishes are prepared in every family, and especially for the New Year. Duck baked with fruits, vegetables or cereals will become a real signature dish on the festive table. The main thing is to choose the right recipe (with a photo) in order to cook a delicious, tender, with a crispy appetizing crust, duck step by step.

For the festive table, many housewives prepare baked duck, stuffed with vegetables, cereals and fruits. Meat with apples and prunes turns out to be especially aromatic and appetizing, the use of fresh and dried fruits gives the finished dish an amazing sweet and sour taste.

• duck (weighing 2 kg);
• 3 apples;
• a handful of prunes;
• 2 onions;
• Art. a spoonful of marjoram;
• 5 teaspoons of pepper, salt.

• It is better to start cooking on the eve of the holiday. In the evening we wash the duck well, dry it with a paper towel.
• We rub the outside and inside with salt, sprinkle with marjoram, fill the abdomen with chopped onions, transfer the carcass to a container and leave it overnight in a cool place. Duck can be supplemented with any herbs and spices, especially garlic, lemon balm, thyme, basil, all kinds of peppers and cinnamon

• The next day, 2 hours before cooking, we take out the bird and start stuffing it with peeled and chopped apple slices along with pieces of prunes.

We take out the bird and start stuffing it

• We fasten the edges of the abdomen with toothpicks or sew them up with threads, cover the carcass with foil and send it to the oven for 1 hour (temperature 180 ° WITH).

• After that, remove the foil and continue to bake the duck for another hour, periodically pouring liquid over it from the bottom of the mold.

• We take out the finished duck, give it time to rest for 10 minutes, then transfer it to a beautiful dish and serve it with salads and any side dish.

Duck for the New Year is a great idea to feed all guests deliciously and satisfyingly. It is better to bake the bird in the sleeve, so its meat will be juicier, but it is better to marinate it during the day.

• duck (weighing 2.7 kg);
• 5 apples;
• 500 g potatoes;
• 4-5 cloves of garlic;
• 6 tbsp. spoons of pomegranate sauce;
• 2 tbsp. spoons of soy sauce;
• 2 teaspoons of honey;
• a mixture of peppers, salt;
• Provencal herbs.

• Rub the prepared duck carcass for baking with salt and a mixture of peppers, then thoroughly coat with pomegranate sauce, wrap with foil and marinate in a cool place for 24 hours.

• Cut the apples into slices, clean the seeds. For the recipe, it is better to use green varieties of apples, for example, the “Simirenko” variety. Cut the potatoes into slices, sprinkle with Provencal herbs, salt and mix with thin plates of garlic.

• We take out the duck, once again coat it with pomegranate sauce, stuff the belly with fruit, sew up the ends and put them together with the potatoes in a baking sleeve.

• We bake the poultry for 2 hours at a temperature of 180 ° C, after we cut the sleeve, grease the carcass with a mixture of honey and soy seasoning, increase the heat to 220 ° C and continue to bake the duck until it becomes a rosy beautiful color.

• Serve baked duck with potatoes and apples on a beautiful dish, garnished with herbs and fresh vegetables.

Duck for the New Year 2019 in the oven: the best recipes

When drawing up a menu for the New Year, each hostess tries to choose the best recipes for dishes. But at the same time, each of them give preference to those dishes that do not require much time and effort to prepare them. One of these options is baked duck, which can be cooked whole or in slices.

As you know, honey has a positive effect on the taste of any type of meat, but mustard adds piquancy.

• duck (weighing 2 kg);
• 2 tbsp. spoons of honey;
• 2 tbsp. tablespoons of mustard;
• 2 teaspoons of salt;
• ground pepper;
• 150 ml of water.

• For roasting, duck can be bought at the store or you can take homemade duck. The main thing is that it is young, neither marinade nor long baking will help the old bird, the meat will still be tough.
• So, rinse the duck with water, dry it well, sprinkle it with salt and pepper inside and out. You can gently pry the skin on the side of the abdomen and neck with a knife, and salt the meat there.
• Now in any container we mix honey with mustard, grease the carcass with the resulting sauce (outside and inside), leave the duck to marinate in a cool place for 24 hours.

• Then we take out the duck, give it time to stand in a warm place, then put it in a mold and put it in a preheated one to 180 ° From the oven. The baking time is calculated taking into account the weight of the carcass: for 1 kg of meat - 1 hour.

• In the process of baking, pour the juice over the duck, so it will bake with a beautiful crust.

• Serve the finished duck with any side dish, herbs, vegetables and sauces.

Many housewives know that duck can be baked with apples, but baked duck with pears can be served on the festive table. At the same time, the carcass is cooked on pieces of quince, which also gives the dish a special aroma and taste.

• duck (weighing 2 kg);
• 4 pears;
• 7 fruits of prunes;
• 15 g clary sage;
• 70 ml of honey;
• 12 g fresh ginger;
• quince;
• salt and pepper to taste.

• Cut off excess fat from the duck, rinse and dry the carcass.
• For the marinade, finely chop the ginger and mix it with honey, pieces of clary sage, pepper, pour in a little oil to reveal the spices.

• We coat the carcass well with the prepared mixture and leave it for several hours, or better for the whole night.

• We cut the quince and pear. Stuff the carcass with pear slices and prunes. We make a quince substrate, put a duck on it, chop off the abdomen with toothpicks, make punctures along the ridge and put in the oven for 15 minutes (temperature 230 ° WITH).
• Then cover the carcass with foil, reduce the heat by 50 ° C and cook the bird for two hours, periodically pouring the released juice over it.

• Serve the finished duck directly on the quince slices, decorate with herbs and apple serpentine.

Peking duck is a classic of Chinese cuisine. Of course, it is quite difficult to prepare such a dish according to all traditions, but there is an adapted recipe (with a photo) that will allow you to step by step prepare a beautiful and incredibly tasty festive dish at home.

• medium-sized duck;
• 2 liters of boiling water.

For the marinade:

• 3 tbsp. spoons of honey;
• 3 tbsp. spoons of soy sauce;
• 2 tbsp. tablespoons of dark balsamic vinegar;
• 2 tbsp. spoons of white wine;
• star anise to taste.

For filing:

• 2 fresh cucumbers;
• a bunch of green onions;
• Hoisin sauce (Chinese sweet and sour sauce);
• rice cakes.

1. Scald the prepared duck carcass with boiling water so that the skin tightens.
2. Pour wine, soy, honey into a saucepan and, if desired, add other spices, stir and heat.
3. We coat the duck with hot marinade, fix it in an upright position (hang it up) and leave it in this position for several hours in a cool place (preferably overnight).
4. After we hold the duck at room temperature for 1 hour, then we sew up the abdomen, stick the tips of the wings into the sides of the carcass and put the bird on the wire rack, put a baking sheet with water under the bottom, bake for 70 minutes (temperature 190 ° WITH). If during the baking process the duck will be very fried and burned, then cover it with foil, but so that the paper does not come into contact with the skin.
5. Cut thin pieces of meat from the baked duck, put on a beautiful dish and serve with green onions, fresh cucumber.

Duck in pieces in a sleeve: recipes

Duck for the New Year 2019 can be cooked in whole carcass or in pieces and preferably in the sleeve. The recipe (with photo) provides for the use of spices, adding vegetables and fruits.

Duck baked in pieces in a sleeve with dried fruits turns out to be very tasty, tender and aromatic.

• duck (medium size);
• one lemon;
• head of garlic;
• 8-10 prunes;
• 8-10 olives;
• 3-4 sprigs of rosemary.

• Chop the duck carcass into portions. To make them rosy in the sleeve, and not boiled, it is advisable to first fry them in oil until golden brown.

• Then add cloves of garlic, olives, prunes, lemon and rosemary to the fried pieces of poultry. We try to put all the additives as close to the meat as possible. Sprinkle everything with spices, salt, pour with oil and leave to marinate for at least an hour.

• After that, transfer the entire contents of the pan into a baking bag and put in the oven for 50 minutes (temperature 180 ° WITH).

Baked duck breast for New Year 2019

For a festive dish, you can buy a duck carcass and just cut it into pieces, but it is better to bake duck breasts with a spicy filling of onions, garlic and raisins.

Baked duck breast for New Year 2019

• 1 kg of duck breasts;
• 1/3 cup lemon juice
• large onion;
• 3 cloves of garlic;
• 30 g raisins;
• 70 ml soy sauce;
• 2 tbsp. spoons of spices for barbecue.

• Sprinkle the duck breast with lemon juice and leave for 20 minutes. If the duck is not young, then before marinating it should be kept in mineral water for several hours.

• Then blot with a paper towel and generously rub the breast with barbecue spices.

• We roll up the breast into a roll, wrap it in foil and leave to marinate for an hour.
• Then we soak the meat in soy sauce.
• Chop the onion into rings, and the garlic into thin plates.
• Put onion rings on one half of the pickled duck breast, garlic on the other, raisins in the middle.

• Fold the breast in half, tie it with threads and put it in a bag, bake for 1.5 hours (temperature 200 ° WITH).
• At the end of baking, reduce the heat to 180 ° C, switch the oven mode to grill and open the bag.

• Cut the finished duck breast in portions, serve with sweet onions and basil.

Duck Marinades

Many housewives do not want to mess with the duck, they consider its meat tough, which will only ruin the festive table. But in cooking, it is important to take into account all the details that will help achieve the best result.

The sweet and sour duck marinade is considered a classic for this baked dish.

• 1 tbsp. a spoonful of soy sauce;
• 1 tbsp. a spoonful of tomato paste;
• 2 tbsp. tablespoons of granulated sugar;
• h. a spoonful of wheat flour;
• 4 tbsp. spoons of water;
• 1.5 tbsp. tablespoons of vinegar;
• 3 tbsp. tablespoons of lemon juice;
• ginger.

1. Pour granulated sugar into a saucepan, pour in soy, vinegar, put tomato paste and put on fire.
2. Pour flour into a bowl, pour in water, stir everything thoroughly and send a saucepan, mix and remove from heat.
3. As soon as the marinade has cooled, pour in the ginger chopped on a fine grater and pour in the citrus juice.
4. With the prepared marinade, coat the duck carcass well and leave it overnight.

Marinade of mustard, honey and orange juice will allow you to prepare a real exquisite dish for the festive table.

• 2 oranges;
• 1 tbsp. a spoonful of grain mustard;
• 2 tbsp. spoons of soy sauce;
• 3 tbsp. spoons of honey;
• salt, spices.

1. We survive the juice from two oranges into a bowl, pour in soybeans, put honey and mustard in grains, stir.
2. We make several punctures in the skin with grated salt and pepper, and grease the duck carcass with marinade, leave it overnight.

Marinade based on dry wine will allow you to cook duck on a wire rack or on a spit.

• 2 cloves of garlic;
• 2 onions;
• 200 ml of dry wine;
• salt, coriander;
• nutmeg, carnation stars.

1. Finely chop the onion and garlic cloves, pour the vegetables with dry wine, add coriander, nutmeg and cloves.
2. Rub the duck carcass with salt and pepper, fill with marinade and leave for at least six hours.
3. During baking, it is advisable to periodically pour the duck with wine marinade.

Duck is a specific product and requires special attention and lengthy preparation, which is associated with long marinating. It is thanks to the aromatic composition of the marinade that you can bake tender and tasty duck meat.

The most solemn and festive duck for the New Year - of course, whole baked in the oven. Here you just need to choose the appropriate design option for the products used. For example, someone wants to cook a duck in oranges, apples. The other is stuffed with buckwheat, rice, cabbage. The third one is baked in dough, with sauce, on a pillow. There are so many recipes that the eyes run up. But there are also options with duck breasts, fillets, legs.

The five most commonly used ingredients in New Year's Eve duck recipes are:

How to choose the right duck for your New Year's dish

The skin of the bird should not have any spots, and its color should be as light as possible, without yellowness.

It is better to inspect the surface of the carcass for protruding feathers. If the manufacturer did not bother with the presentable appearance of his product, then it is unlikely that he followed it in the growing process.

Look at the body fat. If their color is dark, then the bird is already old, which means it will be tough.

Feel the bones of the carcass. If they seem to be soft, then the duck is young, everything is fine.

Check for the smell. Any extraneous unpleasant smell of meat indicates that something is wrong.

The young bird will also not be too heavy. The optimal weight of an average duck is 2-2.5 kg.

How to soften duck meat

Almost any poultry meat can be made softer and softer.

The first, easiest and safest way is to boil it in salted water before further cooking. It doesn't matter what exactly you are going to cook: stew, casserole, roast or whole duck.

The second, no less difficult, is pickling. Any marinade suitable for poultry meat, for barbecue is suitable. It is also good in that it helps to get rid of the peculiar duck aftertaste, which not everyone likes in such meat. Even just smearing the carcass with mayonnaise or vegetable oil, wrapping it in a bag and leaving it in the refrigerator overnight helps a lot.

The third way is stuffing. The juicy filling makes the duck just as juicy, impregnates it with juices and aromas. Apples and citrus fruits are especially good in this regard.

The five lowest calorie New Year's duck recipes:

In some cases, foil and a roasting sleeve save the tough meat situation. First, it is better to “pack” the duck in them. And then, 15 minutes before the end of cooking, break the packaging and periodically pour the melted fat over the meat.

Advice :

It is best to cut off all the fat from the back of the duck. And add it to the baking dish in separate pieces, if the cooking process requires it. For example, when you need to water the carcass with fat.

This duck is served with a sweet and spicy hoisin sauce, with which Peking duck is usually cooked. If you are having difficulty buying hoisin, soy sauce can be an alternative.

Duck in asian style

Serves 6-8, cooking: 1.5 h + 12 h

What do you need:

1 duck weighing 2.5-3 kg

100 ml of Chinese culinary wine or dry white wine

6 cm fresh ginger root

4 cloves of garlic

2 tbsp. l. honey

2 tbsp. l. dark sesame oil

salt, black pepper

long grain rice and hoisin sauce

What to do:

1. From the duck, remove excess fat around the tail and neck (you don't need it). Place the duck on all sides with a fork. Put it in the sink and pour boiling water over a kettle full of boiling water on all sides - the skin will turn white and stretch. Dry, rub with wine, salt and pepper inside and out. Place the duck in a colander and refrigerate uncovered for 12 hours to dry the skin.

2. Peel the ginger and garlic, grate on a fine grater, squeeze the juice through a strainer. Mix half of the juice with honey, pepper generously and set aside. Mix the remaining juice with sesame oil, spread this mixture on the duck on all sides, wrap in foil.

3. Roast the duck in foil in an oven preheated to 190 ° C, breast-side down for 50 minutes. Then unfold the foil, place the duck on the wire rack, breast side up. Bake for 20 minutes.

4. Spread the honey mixture on all sides of the duck and bake for another 10 minutes. Let stand for 10 minutes before serving, then cut the duck into thin slices, being careful to have skin on each. Serve with crumbly rice and hoisin sauce.

Duck legs with cranberry sauce

These legs can also be served with mashed potatoes - as you like.

Duck legs with cranberry sauce

Serves 4, preparation: 1 h 40 min.

What do you need:

4 duck legs

1 sprig of rosemary

400 g cranberries

1 medium red apple

1 red sweet onion

2-3 cloves of garlic

100 g sugar

4 tbsp. l. butter

baked potato wedges for serving

What to do:

1. Rub the legs with salt, pepper and a little butter. Fold in a ziplock ziplock bag with rosemary, expel the air, close the bag. Heat water (preferably in a multicooker with precise temperature control) to 85 ° C, lower the bag and cook at this temperature for 1.5 hours.

2. For the sauce, cut the apple into quarters and remove the core. Cut the pulp into small pieces. Peel the onion and chop into thick feathers. Fry the onions and apples in butter over high heat, 5 minutes.

3. Add cranberries and sugar, reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Remove from heat, salt and pepper and cool completely.

4. Remove the legs from the bag (juice from the bag can be poured into the sauce) and quickly fry in a dry frying pan until a beautiful golden brown crust. Serve hot with cranberry sauce and potatoes.

Duck with apples

A little life hack for this traditional recipe: the duck meat will turn out to be even more tender if the duck is boiled beforehand. In this case, the baking time can be reduced.

Duck with apples

Serves 6, cooking: 1.5 h + 8-10 h

What do you need:

1 duck weighing 2.5-3 kg

8 green apples

4-5 cloves of garlic

2 tbsp. l. lemon juice + apple juice

3 tbsp. l. apricot jam

salt, freshly ground black pepper

What to do:

1. From the duck, remove excess fat from around the tail and neck, chop finely and set aside. Place the duck on all sides with a fork.

2. Peel the garlic, grate on a fine grater, squeeze the juice through a strainer and mix with warmed apricot jam and lemon juice, salt and pepper. Spread this mixture on the duck from all sides and from the inside. Let stand for 30 minutes. at room temperature.

3. Preheat oven to 130 ° C. Cut the apples into quarters, pour over with lemon juice, salt and pepper. Place 6-7 apple slices and duck fat in the duck belly, secure the belly with toothpicks.

4. Place the duck, breast side down on the wire shelf in the baking tray. Pour a couple of glasses of water into a baking sheet and place in the bottom third of the oven. Bake for 45 minutes.

5. Turn the duck over, roast for 15 minutes. Transfer the duck breast-side up onto a baking sheet, spread the apples around, increase the oven temperature to 190 ° C, bake until golden brown, another 15-20 minutes. Serve the apple duck hot.

Duck breast, mango and blackberry salad

If there is no time at all, then you can cook the duck and sauce shortly before serving, without prior marinating and infusing - it will also turn out delicious. But if you follow the technology, both the duck and the salad will have a brighter aroma and taste.

Duck breast, mango and blackberry salad

Serves 4-6, Cook: 30 min. + 2 hrs.

What do you need:

2 duck breast fillets on skin

3 medium ripe mangoes

300-400 g blackberries

100 g sprout mix

100 g mixture of spinach leaves and raddicchio

100 g unroasted peanuts

juice and zest of 1 lime

1 tbsp. l. sweet chili sauce

1 tsp ginger powder

salt, freshly ground black pepper

What to do:

1. Cut the skin on the duck breast crosswise, without cutting through the meat, every 1.5 cm. Mix salt, pepper and ginger powder, grate the duck on all sides, wrap in plastic, leave for 2 hours at room temperature or up to 24 h in the refrigerator. In the second case, remove from the refrigerator 1 hour before cooking.

2. For dressing, peel 1 mango, cut the flesh from the bone, put in a blender, add lime juice and chili sauce, salt and pepper, beat until smooth. Let it brew for 2-24 hours.

3. Heat the heavy-bottomed skillet slightly. Place the duck breasts on the skin, fry over medium heat, spooning the fat out into a cup with a spoon, 8 minutes. Then turn over, fry for 2 minutes, remove from heat, wrap in foil and leave for 15-20 minutes.

4. Coarsely chop the peanuts, fry in the pan where the duck was fried, watering with scooped duck fat, 2 minutes. Salt, place on paper towels. Peel the remaining mangoes, cut into wedges.

5. Combine spinach and raddicchio with sprouts and place on bowls. Top with the mango and blackberry slices. Cut the duck into thin slices and place on the salad. Drizzle with the dressing, sprinkle with lime zest and peanuts and serve.

Roasted duck with cabbage

Duck baked with sauerkraut will have a piquant aroma, and its meat acquires a slight pleasant sourness.

Roasted duck with cabbage

Serves 6-8, cooking: 1.5 hours

What do you need:

1 whole duck approx.2.5 kg

1 kg sauerkraut without sugar

300 g pitted prunes

4 large onions

2 tbsp. l. brown sugar

1 tsp ground allspice

salt, freshly ground pepper mixture

What to do:

1. From the duck, remove excess fat from around the tail and neck, chop and set aside. Chop the duck with a fork on all sides, rub (including from the inside) with a mixture of salt, pepper from the mill and allspice.

2. Peel and chop the onion thinly. Melt the fat you extracted from the duck in a skillet over low heat. Fry the onion and salt in this fat, 10 minutes.

3. Rinse the cabbage in plenty of cold water, drain the water (leave a little), put the cabbage in a deep baking dish. Cut the prunes in half and combine the onion and garlic with the cabbage. Sprinkle with sugar.

4. Preheat oven to 140 ° C. Place the grate in a dish with cabbage, put the duck breast down on the grate, cover the structure with foil. Place in the bottom third of the oven, bake for 45 minutes.

5. Remove the foil, stir the cabbage, turn the duck breast-side up, bake for another 30-40 minutes, until the duck is cooked to the desired degree. Serve very hot.

Cassoulet with duck and sausages

You can substitute chickpeas for the white beans in this recipe. And sausages, ideally, should be from duck or chicken meat, but you can also take pork.

Cassoulet with duck and sausages

Serves 8-10, cook 1.5 h + 8-10 h

What do you need:

1 duck weighing 2.5-3 kg

200 g smoked brisket

400 g sausages for frying

1 liter chicken or vegetable stock or water

500 g large white beans

5-7 celery stalks

1 large carrot

1 large onion

400 g chopped tomatoes in their own juice

4-5 sprigs of thyme

2 tbsp. l. sweet paprika

salt, freshly ground black pepper

What to do:

1. Cut the duck into small portions. Rub with salt, pepper and a little paprika. Cover with plastic wrap, refrigerate for 8-10 hours.

2. Soak beans in cold water for 8-10 hours, then rinse, cover with fresh cold water, bring to a boil, salt, cook for 40 minutes. Drain the water, place the beans in a baking dish.

3. Preheat oven to 160 ° C. Peel and finely dice the onions, carrots and celery. Cut the brisket into large cubes. Sear the brisket and duck pieces over high heat in a large skillet until golden brown. Arrange the duck and brisket over the beans.

4. In the pan where the meat was fried, put the duck fat and vegetables, fry over high heat, 5 minutes. Add paprika, tomatoes with liquid, salt and pepper, bring to a boil and transfer to beans. Mix gently.

5. Pour in broth / water, add thyme sprigs. Cover with a lid or foil, place the broiler in the oven for 30 minutes. Add sausages (they need to be chopped on all sides with the tip of a knife), bake until tender, about 15 minutes. Serve hot.

One of the most festive dishes in our view is stuffed duck. It is cooked in the oven most often, although there are recipes that involve stewing - not without reason there is even a special dish for this, called a duckling. There are countless options for filling, from the simplest (some kind of porridge) to quite exotic (for example, chopped turkey meat with fruit). We will consider some of the options in this article.

General rules

In order not to describe the same culinary actions from recipe to recipe, we will list in a separate chapter those that are necessarily present when stuffed duck is cooked.

Duck with apples

The combination of poultry meat with apples is one of the most favorite among culinary experts in all countries. This is primarily due to the ability of apples to absorb excess fat, and their juice softens fresh bird breasts. Fruits should be chosen green, slightly sour, in extreme cases sweet and sour. Antonovka is considered the ideal option. Seven average-sized apples are enough for a one and a half kilogram carcass. The fruits are washed, get rid of the seeds (it is up to you to peel off the peel, but it is better to leave it so that the apples do not boil down to a puree state) and cut into slices. In the way described above, the carcass is prepared and stuffed, the back is placed on a sheet, where half a glass of water is poured, and the duck stuffed with apples is put in the oven for an hour and a half to two. When serving, the fruit is removed with a spoon and laid out around the bird.

Various filling

If pure apple stuffed duck is "boring" for you, the recipe can be supplemented with other fruits. For example, add a couple of oranges, a handful of disassembled walnut kernels and some pitted prunes to four apples. In order not to get too sweet, the carcass is additionally rubbed with garlic from the inside. All components of the filling are mixed before stuffing. You can also put apple slices around the carcass. Such stuffed duck also lasts about two hours in the oven. At the very end, in addition to the standard watering of the carcass with the released juice, you should also spray the bird with orange juice - this will make it more aromatic.

Buckwheat recipe

Duck stuffed with buckwheat is very popular among gourmets. The easiest option is to boil the porridge and stuff the abdomen with it. However, this is not very interesting. Since you are already preparing a festive dish, go broke for another duck stomach, liver, heart (if you don't like something from the list, buy only what you are not up against). Next, a glass of buckwheat is cooked, and the chopped offal is fried with onion half rings in vegetable oil. The porridge is mixed with frying and put into the prepared carcass. Before sending it to the oven, it is poured with lemon juice on top. When your stuffed duck is baked for about an hour, pour a glass of wine over it and leave for another half hour. By the way, the poultry cooked according to this recipe is placed whole on the table.

Duck with minced meat

Let's move on to more intricate recipes. It will turn out to be a little expensive, but very tasty. Veal and pork mince are mixed (three hundred grams each), you can also add a little slightly fried poultry liver there. Three eggs are hammered into the filling, finely chopped onion is poured, everything is mixed, salted and peppered. The bird, in addition to standard handling, must be boneless; however, this process is quite laborious, so our cooks advise to simply break the ribs. In the oven, such a stuffed duck will stand for an hour at 190 degrees; then the temperature drops to 170, the bird is poured with a glass of wine and left for at least another hour. Since it has raw meat inside, albeit in the form of minced meat, it takes much longer to cook than according to other recipes.

Potato

This filling is prepared in several stages, but the duck stuffed with it will become the best dish on your table. Take about five large potatoes (for a two-kilogram carcass) and boil up to half, cut into large pieces. The onion is crushed, sautéed in vegetable oil; how it gets golden - chopped mushrooms (any, 400 grams) are poured into it, and the vegetables are fried together for about five minutes. Prepared poultry is additionally lubricated from the inside with sour cream, potatoes are mixed with mushrooms and used as a filling. The carcass is baked for 1.5-2 hours; it must be watered alternately with the allocated juice and red wine.

What else can you stuff duck with?

Having understood the basic principles of preparing such a dish, you can turn on your imagination. The bird can be stuffed with a variety of fruits - in this case, you need to take measures so that it does not turn out too sweet (an example is given in the recipe with prunes). You can put in almost any vegetables - then they must be selected in such a way that they cook at about the same time, otherwise some will remain half-baked, while others will turn into porridge. Cereal fillings can also be made from rice or barley. It is better to combine them with some kind of additions - mushrooms or at least carrot and onion fry. There are virtuosos who stuff duck with pancakes. In general, do not hesitate, experiment!

Greetings to all readers and subscribers of my blog. Today I made a selection of recipes for delicious dishes that I want to see on the New Year's table in advance. The queen of my table will be a bird. Duck for the New Year is the undisputed favorite in our family. Although the exquisite taste of the dish is perfect for Christmas, birthday - for any celebration. The recipes are quite simple in execution, but they also contain some "tricks".

First you need to choose the right carcass. The optimal poultry weight is about 2 kg, the younger it is, the less it weighs and the more tender the meat will be. The age of the carcass can be determined by the density of the bones: the bones of young birds are "soft". Before starting work, the bird must be thoroughly washed, the tail and the remnants of feathers must be ruthlessly removed.

How long will it take to cook? Baking 1 kg of poultry in the oven takes about an hour, an additional 20-25 minutes will take the final browning to form a crust.

Thus, if the carcass weighs 2.5 kg, it will take about 2.5 hours to cook it. And in order for the dish to turn into a real delicacy, I recommend preparing an interesting sauce for duck meat. Believe me, it turns out much tastier!

This is a classic version of the dish, tried and tested for generations. The meat is juicy and appetizing, with pleasant fruity notes. Rosemary, thyme or basil are useful to accentuate the taste. Sour sauces based on cranberry, lingonberry or citrus are perfect for the finished dish. How to cook them, me.

You will need:

• poultry carcass (about 2 kg);
• 3 apples (preferably Antonovka);
• 2 oranges;
• 3-5 tbsp salt (sea, coarse);
• spices to taste.

How to cook:

1. Rinse the bird, remove any remaining feathers and tail. Blot the carcass with paper towels to remove water. Rub inside and out with salt and spices.

2. Wash the fruit and cut into large pieces. Remove the core from the apples first. Do not remove the peel from the orange.

3. Stuff the belly of the duck tightly with the fruit slices, alternating between them. Sew up the abdomen with thread.

4. Place the carcass in a roasting sleeve, tie the edges of the sleeve. Make several punctures with a wooden skewer.

5. Bake in the oven (it must be preheated) at 180 ° for 1.5 hours.

6. 5 minutes before cooking, cut the sleeve and pour the melted fat over the duck. Place the dish in the oven for another 5-7 minutes.

Remove the threads from the finished carcass and take out the pieces of fruit. Chop the meat and serve with the sauce.

I also like to cook a bird with apples and honey in my sleeve. How to do it, . And write your reviews 🙂

Duck for the New Year with sauerkraut in the oven

An interesting variation on the traditional recipe can be obtained by using different vegetables. Stewed sauerkraut and potatoes soaked in duck fat, tender juicy meat - it is simply impossible to resist such a dish! The dish will appeal to both supporters of culinary experiments and adherents of classic cuisine.

Prepare the ingredients:

• duck carcass;
• 1 kg of sauerkraut;
• 100 g of prunes;
• 2 pcs. onions;
• 6-7 pcs. potatoes;
• 3-4 slices of bacon;
• Bay leaf;
• salt, pepper - to taste.

Cooking steps with a photo:

1. Wash the duck thoroughly, pat dry with paper towels. Place back up in a container and refrigerate overnight.

2. Peel the potatoes and cut into thick circles.

3. Cut the onion into half rings, the bacon into large cubes.

4. Preheat oven to 200 °. Take a deep baking dish and place a layer of bacon on the bottom.

5. Divide the bottom of the form into 2 parts. Lay the potatoes halfway over the bacon. On the other - sauerkraut and prunes on top of it. Sprinkle the entire vegetable layer with onions.

6. Rub the bird with salt and pepper, place a bay leaf in the belly.

7. Pierce the skin with a fork in several places. This is necessary in order for the juice to flow freely.

8. Place the carcass on the vegetables, breast side down and place in the oven for roasting.

9. After 30 min. stir the vegetables gently with a spatula.

If the fat has not yet begun to melt, gently pour a third of a glass of water into the mold.

10. When the duck is browned on top, turn it over. Then bake for about 40 minutes more.

Check the readiness of the bird by piercing the carcass with a wooden skewer - clear juice should flow. Serve with fresh herbs before serving.

With prunes, poultry meat turns out to be incredibly fragrant, with a pleasant sourness. How delicious it is to bake a duck with this dried fruit,.

How to cook a festive duck in your sleeve to melt in your mouth?

To make the bird juicy, it is better to take sour apples. Sleeve baking also improves the texture of the finished meat. Try a simple and easy recipe from the chef for a delicious holiday meal.

Ingredients:

• poultry carcass (about 2 kg);
• 2-3 pcs. sour apples;
• 500 g potatoes;
• 2 tbsp soy sauce;
• 2 tsp salt;
• 1 tsp pepper or a mixture of peppers;
• 1 tsp honey;
• dried garlic, dried mushrooms - to taste (optional).

How to cook:

1. Remove feathers, tail and wash the bird. Pat dry the skin with paper towels.

2. Rub the carcass with salt and spices, leave for 2-3 hours so that it has time to marinate.

3. Soak dried mushrooms in water for a couple of hours.

4. Cut the apples into slices and stuff the belly of the bird with them. Fasten the abdomen with toothpicks.

5. Peel potatoes, cut into medium-sized slices, add salt, pepper and soaked mushrooms.

6. Place the duck and potatoes in a roasting sleeve, bake in a preheated oven at 180 °. 1 kg of meat is cooked for about 1 hour.

7. Combine honey and soy sauce. And in 20 minutes. until the end of cooking, cut open the sleeve and brush the poultry with sauce.

Garnish the finished dish with fresh herbs and fresh tomato slices.

Have you tried stuffing poultry with rice? And you don't have to prepare a side dish. Step by step recipes i. I recommend giving it a try!

New Year's duck like Julia Konchalovskaya in the program "Eat at home"

If you want to intensively engage in cooking and cook something really unusual, a video recipe from Julia Vysotskaya will help. Combine spices and herbs, master the technology of soaking poultry in beer - and enjoy the great result of your labors! I definitely want to try making such a dish.

I hope today's collection of recipes was useful to you, my dear readers. What will you cook for the New Year? Share your best recipes and check the blog often. And I say goodbye to you: bye-bye!