Duck is one of the most popular dishes not only during the hunting season. Duck recipes are perfect for any holiday table. And, of course, traditionally the New Year's holiday is not complete without duck baked in the oven. For the New Year, instead of a Christmas goose, many cook duck in the oven.

• how to cook duck

Duck is especially good when cooked baked or stewed. If you want to know how to quickly and easily cook duck, choose a baking recipe. Duck baked in the oven- the most successful and simple way to prepare it. Take note that whole oven baked duck looks much more attractive and festive.

• stuffed duck

Oven baked duck can be stuffed, which is delicious! Stuffed duck is two in one: side dish and meat! Most often, baked duck is stuffed with the following products: porridge, cabbage, dried fruits, quince, apples or oranges, they can be used as an addition to meat. Lying on a platter with a side dish, a fragrant duck with a golden crust - what could be tastier?

• how to prepare duck for baking

Duck baked in the oven needs preliminary preparation for cooking. The duck carcass should be well washed, dried, with completely plucked feathers. Cut a small fat over the tail of the duck; you can generally cut off the tail. Duck meat has a specific flavor, so it can be marinated before cooking. For the marinade, lemon juice, wine, vinegar with spices and spices are used.

The best recipes on how to cook baked duck in the oven

Duck baked with apples

The recipe for such cooking duck in the oven will allow you to appreciate the classic taste of duck meat, which will add special piquancy to the sour apples used in the preparation of duck. This recipe for cooking duck in the oven is quite simple and can be done by young housewives.

Ingredients for cooking baked duck with apples:

• duck - about 2 kg
• apples - 0.5 kg
• lemon - 1 piece
• spices: ginger, cinnamon, black pepper

The process of cooking baked duck in the oven with apples:

• preparation of duck carcass

As always, you should start by preparing the duck carcass. If the duck has been frozen, then it must first be thawed, it is advisable to do this gradually - first it is placed in the refrigerator, then the defrosting process continues at room temperature. Chilled duck does not require such manipulations. If the duck is not plucked well enough and hairs remain on the carcass, they must be removed. To do this, the carcass can be scorched over the turned on fire of the gas stove, feathers and hairs will quickly burn. The remaining "hemp" can be easily removed, for this the carcass must be rolled in flour and then wiped off with a damp towel. Next, the duck must be thoroughly rinsed with water.

• preparing a mixture for grating duck

The duck carcass grating mixture is prepared in a separate bowl, salt and spices are poured into it, all ingredients are thoroughly mixed. With the homogeneous mixture prepared in this way, rub the duck evenly.

• preparing minced meat for duck

Then they start preparing the filling. Apples are washed, peeled, pitted and cut into slices or cubes. Next, you need to squeeze the juice of one lemon and sprinkle the sliced ​​apples with it so that they do not darken. Sprinkle the apples with salt and cinnamon, add other spices if desired - the duck filling is ready.

• stuffing duck for baking

Duck is stuffed with prepared apple filling. It is not necessary to be zealous and tightly stuff the carcass with apples, since there is a risk that during baking in the oven, the skin of the bird may be very stretched and burst. After the completion of the stuffing, the duck carcass must be sewn up; for this, coarse threads and over-the-edge stitches are used. Using toothpicks is an easier and less time consuming alternative to stitching. Small cuts are made on both sides of the duck and duck wings are tucked into the resulting pockets. This is done so that during the baking process, the duck retains its shape and does not turn out dry and wrinkled.

• roasting duck with apples in the oven

Stuffed duck is placed in a frying pan with its back down and legs up. The pan is placed in a preheated oven. It is recommended to open the oven every 30 minutes and water the duck with gradually melted fat. Usually the baking process takes one and a half to two hours. Determining whether the duck is ready can be very simple - you need to pierce the carcass with a knife in the thickest place. If the juice, which is released at the same time, will be without blood, then this means that the duck is ready and it is time to turn off the oven.

• how to serve baked duck with apples

Before serving the duck on the table, the threads or toothpicks are removed. Duck with apples is usually served hot. The apples with which the duck is stuffed are laid out on plates as a side dish. The duck itself can be effectively butchered in the presence of guests and each person present can put tasty pieces on a plate.

Duck baked in a sleeve with apples

• duck - two kilograms
• apple -1 pc
• prunes - 100 grams
• potatoes - two pieces
• garlic - 3-4 cloves
• honey - to taste
• lemon juice to taste
• salt to taste
• ground black pepper - to taste
• vegetable oil - for lubrication

To cook duck in a sleeve baked in the oven with apples, wash and dry the duck carcass. Next, brush the duck carcass with honey, rub with garlic, salt inside and outside, pepper, sprinkle with lemon juice and leave to marinate overnight.

After that, wash the apple, dry it and cut into small slices. Stuff the prunes and apple slices into the belly of the duck and sew up with a thread. Wash the potatoes, peel, cut into small wedges, salt and pepper.

After that, put the stuffed duck in the sleeve, line with potato wedges, fasten the sleeve on both sides and transfer to a baking sheet greased with vegetable oil. Roast the duck in the sleeve in a preheated oven at 200 degrees for 2-2.5 hours.

Almost at the end of the readiness of the duck, open the top of the sleeve and leave the duck to brown well in a hot oven.

Peking duck in the oven

• duck carcass - 1.5-2 kg;
• honey - 2-3 tablespoons;
• soy sauce - 3 tablespoons;
• zest of one orange;
• cognac - 2 tablespoons;
• orange juice - 1 tbsp;
• ground ginger - 0.5 tsp;
• ground black pepper - 1 tsp;
• salt.

We wash the processed duck well, dry it with paper towels, cut off the tips of the wings. Rub with salt on top and inside, pour cognac. Place the duck in the refrigerator in a saucepan or large bowl overnight.

Then we take it out, coat it with a mixture of honey and orange peel and put it back in a cool place for 3-4 hours.

We put the duck on a sheet of foil and wrap it, transfer it to a baking sheet. We put it in an oven preheated to 200 ° C for about 1.5 hours (we drain the excess fat during frying into a separate container).

Combine orange juice, ginger, pepper, soy sauce in a cup and add a little melted duck fat (2-3 tablespoons). Mix everything or whisk in a blender.

We take out the duck, remove the foil (cover only the edges of the legs and wings with it so as not to burn), pour the whole duck with the prepared marinade, including the abdomen, and again in the oven for 40 minutes at a temperature of 220-240 ° C, until it is browned. We check the readiness as follows: we stick a sharp knife into the meaty place (for example, in the thigh), if the juice flows out transparent without blood, then the bird is ready.

We cut the finished Peking duck into slices and serve on a platter with savory pancakes made from rice or wheat flour, thin Armenian lavash.

Separately put on the table a bowl with a sweet sauce (for example, a mixture of soy and honey), fresh cucumbers, cut into strips, and onions.

Before eating Peking duck, pieces of duck meat, cucumbers and onions are placed in a pancake or pita bread, greased with sauce, and then rolled.

Duck with apples in the oven

• 1 medium duck;
• 8-10 apples;
• 1 tbsp. a spoonful of flour;
• 1 teaspoon of crushed cumin;
• 8-10 olives;
• 1 sprig of parsley;
• salt, pepper - to taste.
• 1 tbsp. a spoonful of flour;
• 0.5 cups of meat broth;
• 1 tbsp. spoon of fat.

Wash and dry the prepared duck carcass. Rub inside and out with caraway seeds and salt, stuff with small apples, peeled from seeds, then sew the duck with threads. Then coat with sour cream and place on a greased baking sheet with the back facing down. Place the baking sheet in a very preheated oven and fry the duck until it is lightly browned. Then reduce the heat to low and fry the duck until tender, pouring over the allocated juice. When the duck is almost done, put the rest of the apples on a baking sheet and bake.

Remove the finished duck from the oven, free it from the threads and apples, put it belly down on the dish, pour over the sauce. Place the apples with which the duck was stuffed around, crush them slightly with a spoon and put the baked apples separately on them. Insert olives into the cutouts of large apples and garnish with herbs.

Prepare the sauce: pour the juice from the duck into the flour sauté, add 0.5 cups of broth, bring to a boil and strain.

Duck baked in the oven with apples

• 1 pc duck
• 8-10 medium sized apples
• pepper,
• Bay leaf,
• cinnamon,
• lemon juice (1/2 tsp),
• nutmeg,
• salt to taste

Rinse the duck, remove the remaining feathers, salt, sprinkle with lemon juice. Put 3-4 apples (how many will fit), spices inside the duck. Put in a hot oven (220 ° C). Sprinkle the fat from the frying on the duck. Cook for 1 hour. Reduce the heat in the oven to 160 ° C, put the rest of the apples in the bowl. Fry for another 20 minutes. Serve hot. Apples can be baked separately and decorated with them for the festive table.

Duck baked in foil

• duck - 1 pc.
• vegetable oil - 2 tbsp. spoons
• or butter - 2 tbsp. spoons
• ground black pepper to taste
• salt to taste

A simple recipe for cooking duck in the oven. Wash the duck, dry it with a napkin and rub the inside with salt and pepper, grease the outside with oil. Tie the shins together with a thread, wrap the poultry carcass in foil (3-4 layers) and place in a cold place. Bake the duck in the foil in the coals, leaving a hole in the foil for the steam to escape. Serve the whole duck baked in foil with raw vegetable salad.

Duck baked in the oven

A duck baked according to this recipe turns out to be tasty, tender and aromatic, so how to cook a duck.

• duck,
• mayonnaise,
• two onions, one small head of garlic,
• water, lime juice,
• ground black pepper, red ground pepper, paprika, salt.

Wash and dry the duck in any known way. Then rub the duck with mayonnaise and spice mixture. Peel and chop the onion. Peel and chop the garlic as well. Stir in prepared onion and garlic.

Prepare a duck dish. Lubricate it with vegetable oil. Fill the duck with a mixture of garlic and onion, pour over the lime juice. Poke the hole with toothpicks.

Put a small amount of onion and garlic on the outside of the duck. Place the bird in a mold. Pour a glass or half a glass of water so that the bird does not burn. To avoid scorching the duck, the wings and ends of the legs can be wrapped with foil.

Bake the duck in an oven preheated to 180 degrees. Approximate baking time is one and a half to two hours.

Duck in the oven with oranges

For some reason, almost everyone has tried duck with apples, and only a few have tried with oranges. And this dish is more delicious and refined. The delicate aroma and sweet-sour taste of oranges are very harmoniously combined with duck meat. We suggest that you personally verify. This duck is often called Christmas duck, but you can cook it for other holidays or on weekends.

Ingredients:

• carcass of a young duck - 2.0-2.5 kg,
• 2-3 green celery stalks,
• 1-2 oranges.

For glaze - 1 orange (juice), 2 tablespoons each. lies. sweet wine (better dessert) and honey.
Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table. lies. black pepper and Provencal herbs, 1 tsp. dried sage (optional, but desirable).

Method for preparing duck with oranges

Cut off excess fat and skin from the carcass in the neck and tail area, Remove the extreme joint near the wing.

Put the cleanly washed carcass without giblets into the marinade (squeeze the juice from the lemon and orange, and mix the rest of the ingredients). Leave the bird overnight or for a day to marinate in the cold, periodically turning it over so that it is soaked on all sides.

The form where it is planned to bake the duck (preferably with high sides so that the juice from the carcass does not spread), grease with oil and lay the bird on its back. Cut the orange into wedges and place in the duck's gut along with the green celery stalks. If you don't have celery, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered with juice flowing from the carcass every fifteen to twenty minutes.

For the glaze, squeeze the juice out of the orange, add wine and honey and cook until the mass is doubled. It should become thick and syrupy. Allow the cooked duck to cool slightly, about fifteen minutes, remove the celery, remove the oranges and spread them around the carcass and pour the icing sauce over it.

***


Of course, if in your house the cats cannot wait long until you cook the baked duck according to the correct recipe, then you can simply bake the duck and give them apples and tangerines in addition in their natural form to speed up the process.

Sharpening ceramic and metal kitchen knives - cooking poultry quickly and without problems for kitchen knives - where there is a shot, there is a sharpening

It is not a fact that by shooting a duck or a goose, the hunter will be able to blame the rest of the process on his wife, who, in theory, should prepare all this for you. Many people cook themselves. But even those whose wife is her own chef due to the remoteness of the hunt can be attracted to help in the kitchen, let alone you can't get away from sharpening kitchen knives.

When cooking beaten poultry, kitchen knives run the risk of getting into serious trouble many times. The fact is that when cooking game, the hostess will easily want not only to cut off the legs of the ducks or cut the whole carcass, but even after cooking it, cut it or cut it for Peking duck. And what will happen if the owner hit with a heap and with small shot - the knife cannot escape the meeting with the lead, and that and look with the fashionable European tungsten shot, God forbid.

Given the fact that knowledge of the duck anatomy of the hostess, as a rule, does not suffer, then the cut will certainly be on the bones, and if it is a goose, in which now there is solid reinforcement, and not meat (autumn - "goes on oxygen, full gas, without stopping", therefore the goose is thin as a greyhound dog), then it is bad knives are like a skiff, and good ones even if they fall into disrepair, it's a pity ... At least - sharpening will be inevitable.

And yet, if the hostess was warned that they do not cut bones with ceramic knives, like Damascus ones, but she, nevertheless ... then, if the husband is harsh and in love with knives more than in you ... until the husband noticed, it is better to sharpen the knives that were accidentally worn out. And then blame him too - that since he does not sharpen, then you do it yourself ...

Well, in general, if the husband himself is lazy to constantly sharpen knives by himself, or he simply does not know how to do this, and if he also does not exist at all ... In any case, even without any special knowledge and skills, you can handle it sharpening knives yourself, easy and simple - if you have a portable semi-automatic Nakatomi sharpener with diamond stones. The Nakatomi NEC-2000 diamond electric sharpener is the most convenient device for sharpening ceramic and steel knives at home.

So your Peking duck will be cut perfectly evenly(which is important both for a tender and well-cooked duck, and for the one that will have to be torn with your teeth like a fighting dog) - if after cooking the duck you will cut it with perfectly sharpened knives, so as not to spoil so much work by shredding with blunt knives.

Duck in the oven ... The recipe for this dish should be mastered by every housewife. A festive feast will be incomplete without this mouth-watering dish. You can create a masterpiece from a duck in the oven, knowing some of the details and details of its preparation. First, it's worth deciding what exactly we want to see on the table. There are many options: duck with apples in the oven, duck baked in the oven, duck in the sleeve in the oven, duck with potatoes in the oven, duck with oranges in the oven, duck with buckwheat in the oven, duck with cabbage in the oven, duck with rice in the oven ... As you can see, there is a wide choice. Before deciding what kind of marinade for duck in the oven or sauce for duck in the oven we will make, you need to choose a method of cooking. The following solutions are possible: duck in the sleeve in the oven, duck in the oven in foil, duck in the dough in the oven, duck in the rooster in the oven. All of these are ways to more reliably preserve heat in a dish. Then we decide how the duck itself will look. Here are the following options: whole duck in the oven, chunks of duck in the oven, duck fillets in the oven. It is also important for the cooking method what kind of duck it is, because the recipes are different: homemade duck in the oven or wild duck in the oven. We advise you to carefully study our recipes, then there will be no secret for you what it is - cooking duck in the oven. In this article, we only remind you of the possible options for recipes for duck in the oven. There is a recipe for duck with apples in the oven, recipe for duck in a sleeve in the oven, recipe for duck with oranges in the oven, recipe for Peking duck in the oven, recipe for stuffed duck in the oven. You can't list everything. After studying our recipes for cooking duck in the oven, you will definitely achieve success, and your guests will say about your dish: yes - it's a duck in the oven, juicy, soft duck in the oven, delicious duck in the oven.

One thing is clear: cooking duck in the oven is a whole science. For example, there are a number of exotic duck dishes that we have not previously mentioned: Peking duck in the oven, stuffed duck in the oven, duck with sauerkraut in the oven, duck in the oven with prunes, duck with buckwheat baked in the oven, duck with honey in the oven, duck with vegetables in the oven, duck with quince in the oven, duck in the oven with honey and mustard, duck with garlic in the oven.

If you are cooking duck in the oven at home, it is best to cook the duck in the oven with potatoes, or simply baked duck in the oven. Roasting duck in the oven is a relatively simple process, you can do it for sure, and you will get a juicy duck baked in the oven. To bake a duck well in the oven, we have recipes for every taste, for different budgets. Homemade duck in the oven, a traditional recipe, time-tested and by more than one generation of chefs. The most common recipes for homemade duck are: recipe for duck with buckwheat in the oven, recipe for stuffed duck in the oven. Duck, as a rule, is stuffed with apples, then the following dishes are obtained: duck with apples in the oven in the sleeve, duck baked in the oven with apples. If you want the simplest recipe for duck in the oven, consider roasting duck in the oven up your sleeve.

Recipes for which it will be easy to cook duck, those that are supplied with photographs. During the preparation of the dish "Duck in the oven" the photo can help a novice housewife. Or the dish "Duck with apples in the oven" - the photo will also come in handy. A recipe with a photo of a homemade duck in the oven seriously helps the cook. Therefore, we tried to accompany the main dishes with photographs. After carefully reading the recipes on our website, you can confidently say that you know how to cook duck in the oven. And even more so, how to cook soft duck in the oven and how to cook succulent duck in the oven. Having understood the basic principles of cooking, you can teach others how to cook a whole duck in the oven, how to bake a whole duck in the oven yourself. In short, how to cook duck in the oven. The person who knows how to cook delicious duck in the oven is the one who has studied our site. Or - a Chinese man who knows what a Peking duck is.

It remains to find out a few details: how much to bake the duck in the oven, how to marinate the duck for baking in the oven. Roasting time for duck depends on the size of the bird. Usually it is calculated 1 hour per 1 kilogram of weight. But this also needs to be treated creatively. When duck is cooked in the oven, time flies by, you need to constantly monitor the process. You may be interested in some more tips for cooking duck:

It is advisable to grease the duck with vegetable oil (so that the skin is not boiled);

When baking, water the duck with the released fat every 30 minutes;

Before cooking, you can process the duck so that the skin becomes crispy during baking. To do this, the bird needs to be doused with a large amount of boiling water so that the skin turns white and stretches. Then dry, rub with dry white wine with salt from the outside and from the inside and put in the refrigerator overnight - on a wire rack, without closing, so that it dries out. Before baking, pierce the skin of the duck with a fork all over and rub with something scented. For example, ginger powder.

Mention: duck meat, due to the balanced composition of amino acids, enhances potency.

When you hear the name of the dish “Baked duck”, you unconsciously recall the delicate, aromatic taste of juicy and fried meat. In order to master the simple art of baking a whole duck carcass, it is important to know the basic rules of the technology for its preparation and, following a certain recipe, boldly get down to business.

How to cook whole duck in the oven - secrets

Preparation for baking

• The carcass should be large and moderately greasy (a small, lean duck will turn out too dry when baked).
• Wash and dry the carcass thoroughly.
• Trim the outermost part of the wings at the joint and check if the coccygeal glands have been cut in the tail area (otherwise an unpleasant taste will be felt).
• Grate the prepared duck inside and out with a mixture of salt and pepper (traditional version) or pickle.
• When using marinades, keep the duck for at least 1 - 2 hours. Injection of liquid marinades into the carcass with a syringe is practiced.
• For baking, use a roaster or a baking sheet with high sides. In the absence of deep dishes, bake the duck in a sleeve or foil, in its own juice to keep the meat juicy.

Marinade options

• Mayonnaise, garlic, salt, pepper, bay leaf, a little lemon juice.
• Orange zest and juice, salt, pepper.
• Table wine, lemon juice, salt, pepper.
• Honey, orange juice, salt, pepper.

Cooking duck

• Preheat the oven to 250 C. Then reduce the heat to 180-200 C. At a constant high temperature, the duck will roast quickly, but inside it may turn out to be raw and hard.
• During baking, constantly water the duck with your own melted fat - then you get a golden crispy crust, and the meat will be soft and tender.
• If the duck is cooked in a sleeve or foil, the wrapper must be removed or cut 20-25 minutes before it is ready to brown the crust.
• Duck cooking time ranges from 60 to 120 minutes. Young duck cooks faster than its “older relatives”.
• To check the readiness of the dish, you need to pierce the meat with a wooden skewer: if clear juice flows out and the skewer enters gently, the duck is ready.

How to cook whole duck in the oven - popular recipes

Duck with apples

Inside the raw carcass, put pieces of apples, peeled from the core (preferably hard and sour varieties to get a rich taste), sew up the abdomen with a needle and thread or pinch with wooden skewers. Send to the oven.

Peking duck

• Boil the carcass with boiling water, grate with marinade (ginger, honey, cinnamon, cloves, star anise, garlic, salt and pepper) and put on a jar. In this form (put a bowl on the bottom) to drain the juice), the duck is marinated for about 12 hours in the refrigerator.
• Place the pickled carcass on a baking sheet covered with foil. 10-15 minutes until ready to remove the foil, coat the duck with a mixture of soy sauce and sesame oil. Brush with honey 5 minutes before readiness.

Duck with fillings

• Duck is prepared stuffed with fruits or berries: pears, oranges, quince, prunes, cranberries, etc.
• As a filling, cereals are used: buckwheat, rice. It turns out a ready-made fragrant side dish.
• Favorite recipe: duck with potatoes, stewed cabbage and other vegetables.

• When roasting duck, you can cook a side dish at the same time. To do this, put vegetables (potatoes, carrots, mushrooms, celery, etc.) around the carcass. Soaked in meat juice, the side dish turns out to be juicy and aromatic.

Properly baked duck is an unforgettable culinary masterpiece, ideal for a festive and solemn event. But even on an ordinary day, this dish will become a real decoration and highlight of any table.

The technology and recipe for cooking the dish presented in the article will help to avoid typical mistakes and get as close to the original as possible.

After you have purchased fresh game, it should be prepared for cooking. Remove internal fat and trim off any excess. If there are hairs on the duck, burn them over the fire. Then rinse the carcass thoroughly under running water. That's it, the duck is ready to cook. The baked duck will turn out very tasty.

We will show you how to cook duck, and to keep it soft and juicy in the oven, use our tips. Below we will provide some of the most popular ways to cook duck. For now, check out some helpful tips for a good start.

Experienced craftsmen share their secrets with novice chefs. Read their advice before you start cooking.

1. Try to choose a young individual for cooking and bake it whole in the oven, then the meat will turn out soft and not too fatty. It is advisable to buy a duck of about 2.5 kilograms.
2. In order to add juiciness to the dish, it should be stuffed with fruits, rice or mushrooms.
3. The tasty scent will help remove the natural duck odor. You need to marinate the meat for about 3 hours. When cutting, the rump is removed.
4. If you have frozen meat, then defrost it slowly naturally. You cannot use the microwave.
5. Not sure how to cook wild duck? A special baking sleeve or foil will help you. As the fat melts, they should be poured over the meat on top so that the top does not remain dry. If you want to get ruddy meat, then half an hour before cooking, cut off the top layer of foil.
6. After placing the duck on the wire rack, do not forget to put something under the bottom, otherwise all the fat will drain.
7. It is allowed to boil the duck beforehand. Thus, you will be on the safe side, and the meat will not be soggy inside.

Delicious marinades

The duck can be oiled traditionally. That is, coat the carcass with mayonnaise mixed with purchased seasoning. But there are several recipes for popular marinades that you can easily prepare yourself. Now we will tell you how to bake duck and give it an unusual taste.

Marinade can be prepared from:

Sour cream, yolk, pepper, garlic and salt;
condiments of curry, olive oil, ginger, garlic, lemon juice and salt;
mayonnaise, garlic, mustard, pepper, vodka and salt;
white wine, runny honey, lemon juice, soy sauce, garlic and salt;
citrus juice, liquid honey, white wine, soy sauce, chili, garlic and salt.

As you can see, garlic and salt remain the main components everywhere, all other ingredients change. You can experiment and come up with your own marinade recipe.

Various options for cooking delicious duck

Well, let's move from words to actions ?! Now you know how to marinate duck for roasting in the oven. It remains to learn how to cook wild duck or farm carcass in the oven. We will deal with this now.

Traditional recipe

Now we will tell you how to bake duck in the oven according to the classic recipe. Prepare such a dish for dinner, and none of your family will remain indifferent.

Required products:

Duck (2.5 kilograms);
ginger (30 grams);
lemon (1 piece);
May honey (large spoon);
rock salt (small spoon);
Semerenko apples (2 pieces);
vegetable oil (2 large spoons);
soy sauce (3 large spoons);
pepper to taste.

Cooking:

The first step is to prepare the carcass. Now you know how to do it. After handling, be sure to dry the duck with kitchen paper towels. Rub the carcass with salt and pepper. Place the duck in a cup and refrigerate for 2 hours.

Peel the ginger and grate it on a fine grater. In a separate bowl, combine with soy sauce, butter, and may honey. Mix everything well. Drop lemon juice there. Everything, the marinade is ready. It is he who allows you to get soft and juicy meat. Lubricate the whole carcass with the finished mass, outside and inside.

Now start preparing the apples. Choose fruits that are slightly sour. They must be firm, otherwise they will just fall apart in the oven. Cut the apples into quarters and stuff the duck with them.

The hole must be closed with hanging leather and secured with a toothpick. Then cook as you like. You can simply place the duck on a baking sheet, or put it in a sleeve or foil. If apples remain, lay them around the bird.

Send the duck to bake. 15 minutes before cooking, remove the foil or open the sleeve slightly to brown the duck a little. The finished duck can be carried to the table. Cut it into portions if desired. You can serve the carcass with a side dish. Potatoes go well with duck.

Cooking the duck in the sleeve

If you want to get not only soft, but also juicy meat, it is better to cook it in the sleeve. Let's start cooking.

Required products:

Duck (2.5 kilograms);
green apples (5-6 pieces, medium);
favorite dried fruits (310 grams);
lemon (1 piece);
May honey (2 large spoons);
soy sauce (large spoon);
favorite marinade (155 grams);
butter (large spoon).

Cooking:

We prepare and marinate the duck according to your favorite recipe. Make sure to make cuts. Rub the carcass with marinade not only on the outside, but also on the inside. Let's start preparing the filling. Rinse the apples well and remove the core. Cut the fruit into quarters. Soak dried fruits in water for half an hour.

Grate half of the lemon with the zest on a grater with small holes. Transfer the finished shavings to the apples. Pour dried fruits there. Add liquid honey and mix everything well.

Stuff the duck with the finished mass, and close the hole with a hanging skin and secure with a toothpick. If desired, the joint can be sewn up.

Now you need to prepare a special sauce to add juiciness to the dish. Take half a grated lemon, a spoonful of runny honey, melted butter, and soy sauce. Rub the duck over the entire surface with the prepared mixture and put it in the sleeve. Tie it up and place on a baking sheet.

Roast the duck for about an hour. Then turn the carcass over and pierce the entire back with a fork. Ultimately, your duck will be ready in 1.5 hours. If red juice flows out, the meat has not cooked yet. Wait for a clear liquid. Serve to decorate the dish. You can cook it according to the same recipe.

Baked duck with mushrooms

You can make a delicious roasted duck with mushrooms. If few people eat apples after baking, then the mushrooms will simply scatter. Let's try.

Required products:

Duck (2 kilograms);
champignon mushrooms (310 grams);
potatoes (500 grams);
onion (155 grams);
salt and black pepper to taste.

Cooking:

First, peel and rinse the onion. Grind it into small cubes. Rinse the mushrooms under running water. Cut them into thin slices.

Peel potatoes and cut into cubes. Then the chopped onions need to be fried in oil in a pan. Add mushrooms there. Season with salt to taste and continue frying for another 5 minutes.

Then combine mushrooms and onions with potatoes. Taste, if not enough salt, add and pepper. Continue frying until tender.

Prepare the carcass and wash it. Dry with a paper towel and stuff with the prepared mixture. Sew up the hole and place the duck in the baking sleeve. Place it on a baking sheet and bake. After 2 hours, the duck should be ready.

Cooking Peking Duck

You won't be able to cook a real Peking duck, since the Chinese prepare the carcass in a special way. But according to this recipe, you will cook a semblance of a real Peking duck.

Required products:

Duck (2.5 kilograms);
rock salt (large spoon);
white wine (110 ml);
May honey (145 grams + large sauce spoon);
ginger (30 grams);
sesame oil (large spoon);
soy sauce (large spoon + 1 tablespoon for the sauce);
ground pepper (large spoon).

Cooking:

Tackle the duck first. If hairs remain, remove them over the fire. Wash the carcass well and pat dry with a paper towel.

Then make a delicious marinade. For this we need wine and salt. Rub the bird with these ingredients and place on the jar, place on the pallet. Refrigerate the duck overnight.

Next, take out the duck and brush it with may honey. If it is sugared, melt the honey in a water bath. Then send the bird to a cold place for half a day. In the evening, wrap the duck in foil and bake for 2 hours. Peel the ginger root and grate with small holes. Mix all the ingredients for the sauce.

Take out the duck and remove the foil. Spread the cooked sauce over it. Cook the carcass for another 15-20 minutes. Stir in honey and soy sauce. Pour over the duck and cook until golden brown. When serving, divide the carcass into portions. Sprinkle sesame seeds over the meat. You can decorate with herbs and can serve on or on any other holiday.

It is usually customary to bake duck for the holiday. But why not make such a dish on a typical day ?! Surprise your family. Now you know how to make duck juicy and tasty. It is very important to choose the right carcass and marinade recipe. There are many ways to cook ducks in the oven. Choose any recipe you like and cook the bird in an unusual way.

Of course, a farm duck is significantly different from a hunting duck. The wild carcass is dry. But this can happen with improper cooking. If you bake it in a sleeve with a special marinade, the duck will remain juicy and soft. If you have taken too large a bird and are afraid that it will turn out to be raw inside, then boil it first. Before starting cooking, be sure to study the rules of experienced chefs, which we provided at the beginning of the article.

The recipes are so simple that even inexperienced housewives can handle duck cooking. The main thing is not to be afraid to experiment. After all, the same thing gets boring over time, so sooner or later you need to learn how to cook other dishes. Enrich your knowledge with baked duck cooking skills. You will succeed, good luck!

We will cook a fragrant duck in the oven for any occasion, and quick snacks you can see the festive table .

Ingredients:

1. Apples 5 - 6 green apples
   Duck 1.6 kg
   Olive oil
   Condiments (thyme, dry garlic, dry ginger, black pepper, salt)
   Soy sauce
   Lemon 1 pc
   Honey 1.5 tbsp

We will have a domestic duck, everything is cleaned, the legs are cut off, the legs are cut off.

We remove the iron clots so that there is no unpleasant odor.

Add 50 grams of olive oil to the spice mixture, this is how we make a marinade for duck, everything needs to be mixed well.

Rub the duck with this mixture.

Be sure to rub with massaging movements so that the duck absorbs the oil and spices.

Do not forget to smear the inside of the duck. After the ducks have been coated, cover with cling film and refrigerate for 5 hours.

Cut the apples into 4 pieces and remove the core. Better take sweet and sour apples grade "Antonovka".

After 3 apples have been cut, sprinkle them with lemon so as not to turn black.

Then we stuff the duck. Put the apples inside the duck tightly.

We fasten the hole on both sides of the duck with a toothpick, you can cover it with a thread.

Take a baking sheet and cover with foil, put the ducks on top and seal like an air cushion.

Put the duck in a preheated oven to simmer for 2 hours 150 160 degrees. Put the remaining apples into the finished duck around the perimeter in quarters.

Prepare the honey and soy sauce and spread the duck and apples on top. And put the duck open on top for 15-20 minutes at a temperature of 180 degrees.

Such a masterpiece is ready! The aroma is awesome. The crust will crunch. Be sure to cook duck with apples in the oven.

How to cook duck in the oven with oranges so that it is soft and juicy - video

Duck in the oven with potatoes recipe with apples simple recipe

Ingredients:

1. Duck 2,5 kg
   Apples 3 pcs.
   Potatoes 400 gr.
   Orange juice
   Honey
   Salt and black pepper

We take the duck and clean it from the bristles with cold water and dry it with a towel both outside and inside. We make a marinade for the duck.

We cut the garlic into rings, it is better not to pass through a grater or through a press, then it will be difficult to remove the garlic.

Before baking the duck, you need to remove the garlic so as not to burn and give an unpleasant aroma.

Season the duck with salt and pepper on all sides and inside.

Marinate the duck for 5 hours, if you do not have time, you can put it for 2-3 hours, but the longer you keep the duck, the better the taste will be.

We send in dishes or put in a bag. After the marinade, remove the garlic inside and outside.

Core the apples and cut into quarters and fill the duck.

We fix it tightly with a toothpick. When filling, watch the filling so that later the toothpick does not come out.

We take a large brazier to add the potatoes later.

If you do not have a brazier, take the foil and seal it tightly so that fat and juice does not leak out.

We keep an hour in a brazier at a temperature of 200 degrees. We remove the fat in a separate dish and put the duck again in the brazier.