Duck meat is one of the most nutritious and micronutrient foods. Duck can be boiled, fried, stewed or baked. It is important to choose the right temperature and cooking time so that the duck remains soft and juicy in the finished dish. If you bake the duck with a whole carcass, then do not forget to water it from time to time with the fat that flows out during baking. In this case, the duck skin will not only have a beautiful golden color, but also deliciously crispy. Frying duck breast requires special attention because it is easy to dry out. Therefore, do not be very diligent and do not keep in the pan for a long time. The breast is cooked quickly, frying until crusty on both sides. In many recipes, duck is offered to be stuffed, and the bones are either completely removed from the carcass, or the bones are left. Fillings are chosen according to taste - cereals, vegetables, fruit.

In the section "Recipes from duck" 284 recipes

How to smoke a duck

In a home smoker, it is easy to cook not only chicken, but also duck. If the carcass is large, then it is pre-cut in half lengthwise. A small bird like this recipe can be smoked whole. As usual, the meat must be salted before smoking. In that...

How to tie a poultry carcass with twine

Before smoking and baking, it is advisable to tie a poultry carcass (chicken, duck or goose) with twine. Tying with twine not only contributes to uniform cooking of meat, it will retain the shape of the carcass, and will not give a chance to already smoked poultry when the meat fibers are ...

Duck with honey, mustard, milk and potatoes in the oven

The recipe for duck marinated with mustard with honey and milk will make it so that in the finished form, the baked duck will not only be soft and aromatic, but also with a crispy brown crust. A pleasant bonus - the duck is baked simultaneously with a side dish, potatoes with ...

Wild duck in the oven baked with young potatoes

Wild duck meat is not like poultry. It is less greasy, has its own specific smell and taste, as it feeds on fish. Most often, such a bird is baked, stewed or fried. We offer a recipe for baked wild duck with potatoes. Duck meat ...

Tagine with duck and vegetables

The recipe for duck in tagine with prunes, figs and carrots will appeal to connoisseurs of oriental cuisine, where, as we already know, spices play a special role. A little ginger, turmeric, ground cumin and cinnamon, and the meat is not only stewed but also fantastic softness in clay ...

Duck galantine with prunes

You will have to tinker with duck galantine, but it's worth it. And by the way, cutting out a skeleton from a carcass is not as scary as it seems. It is imperative to take pork for the filling, and always with streaks of bacon. Then the finished galantine will be softer than if ...

Duck legs with apples, onions and tomatoes in the oven

Duck legs baked with apples and onions can be served with or without garnish. Baked apples can easily replace any side dish. But if you want, then make additional mashed potatoes or cook rice. The recipe is simple, but you will have to tinker ...

Duck breast, dried

Dried duck breasts can be cooked at home instead of buying. In addition, you can choose the spices to your liking. The recipe uses a mixture of utskho-suneli, fenugreek, sweet paprika, fennel and pepper. But you can only limit yourself honestly ...

Duck breasts with mushrooms and white cheese

Any cheese can be used to make duck breasts with this recipe, but white-mold cheeses (brie or camembert), with their pleasant creamy texture, work best. Duck breasts are first fried in a pan, and then brought to th ...

Duck legs stewed with cabbage

Duck legs can be stewed with cabbage, and then your meat dish will be cooked at the same time as a vegetable side dish. By the way, sometimes you come across too fatty ducks, but this drawback can be easily turned into an advantage if the duck fat is cut off and used ...

Duck leg confit with raspberry sauce

Duck meat goes well with berry sauce, especially if spiced vinegar is added to it. Confit duck legs with raspberry sauce are a vivid confirmation of this. If you do not eat all the duck legs at once, then store them in the refrigerator, filling with fat, in ...

Indoor baked in the oven

Indoor women often remain on the shelves simply because many do not know how to cook it properly. Everything is elementary. Indoor is so tasty that it does not need special marinades and preparatory work. Her meat is red, moderately fat, ...

Duck breast pate with dried cranberries

For pâté (or terrine, whichever you prefer), the skin of the duck breasts must be removed. This must be done. I tried to cook the duck breast pate with the skin and it got too much fat after baking. Instead of cranberries, you can take ...

Duck legs with figs

Duck legs are easy to cook. The main thing is to choose such a recipe so that, for example, the sauce can be prepared simultaneously with the duck. My recipe for duck with figs is one of those. While the duck legs are baked in an earthen pot, the meat becomes soft ...

Duck with rice noodles

Duck meat is combined not only with fruit and berry sauces, but also perfectly marinated in a mixture of honey with balsamic vinegar and soy sauce. Garlic is also not superfluous here. There is no need to add salt to the marinade, soy sauce will suffice. Rice noodles ...

Duck in a jar

Duck in a jar is both pieces of juicy meat and a potato side dish to it. After 2 hours of simmering in a jar, the duck meat will become soft and will easily lag behind the bone. The potatoes will not boil down, but will be saturated with meat juice. The duck turns out to be ...

Duck legs baked with quince

In the recipe for duck legs with quince, one of the most successful combinations of meat and fruit. You can add a little spice to taste, but even then, for an amateur. The baked quince has a peculiar taste and aroma that you don't want to clog with anything. And for an hour of baking under foil ...

Homemade duck stew

Homemade duck stew is an excellent alternative not only to store stew, but also to meat pate. After simmering in the oven, duck meat becomes soft, breaks down into fibers and is easy to spread on bread. Black bread with a crust with duck stew ... m ...

- the duck should not have an unpleasant and pungent smell inside, and there should be no mucus on its surface. Otherwise, you purchase a low-quality product that can be poisoned.

- frozen duck should be thawed gradually.

- a young duck weighs no more than 2.5 kilograms. Larger individuals may differ in fatty and old meat;

- so that the duck does not turn out raw, you can boil it for 20 minutes;

- the best way, it turns out, is to cook a young duck, immediately after purchase.

If you decide to bake duck in the oven, then you need to know a few tricks for cooking it. It also matters what kind of duck you buy, domestic or wild. Here are some of the ways to cook duck meat.

How to cook homemade and wild duck

You need to marinate it longer than usual, since the wild duck may have a specific smell that not everyone likes. You can marinate it for ducks or for at least 5 hours. If common duck is marinated for 3 hours, then wild duck needs to be marinated much longer. To make the meat soft, you need to properly prepare the marinade. Here's how to cook a wild duck at home to make the meat tender:

- it is necessary to pluck it before cooking, remove the hairs with tweezers, and even heat it over the tiles. Be sure to remove the insides. Of course, the tenderness of the meat depends on the age of the bird, but you can make it softer using a special marinade. You can also hold a domestic duck in it. The simplest recipe is to dissolve a ready-made bag of spices in dry white wine, pour the meat over it and marinate for a day.

Wild duck can be pickled with the following ingredients:

- lemon sauce. To do this, mix a small amount of lemon juice and vinegar with water, pour over the duck and cook in the morning;

- in pomegranate and blackberry juice mixed with red wine and spices. This duck turns out to be very tender and tasty.

But how to marinate a duck for roasting in the oven if it's homemade? To do this, you can use one of the following recipes:

- a bag of ready-made marinade, which is mixed with vinegar and lemon juice and marinated meat for 3 hours. However, you may not always like the taste, and the aroma of spices can overpower the smell of natural duck meat;

- in lime and apple sauce with a little mint. To do this, you need to cut 4 limes in halves, the same amount of sour apples and put the duck to marinate. Then the duck is washed, apples with prunes are placed in the middle and baked in the oven or on the grill. However, if you are cooking duck on a wire rack, then you need to put a tray underneath, as the fat will drain;

- in pomegranate juice. The meat will turn out to be very tender;

- in sour orange juice with the addition of lemon juice, basil and vinegar in a small amount. The meat will also turn out to be very soft and tasty.

- in plum sauce made from very sour plums and lemon halves. They will not only remove the unpleasant duck aroma, but also make the meat softer and tastier.

How to soak duck before baking and cook

It is best to bake it in foil or in a sleeve. Then the meat will turn out to be very juicy and tender, soft due to the fact that excess fat will not flow out of it. If you cook duck on a platter in an open form, it is imperative to sprinkle it with fat. Here's how to roast duck in the oven to keep it soft and delicious.

Wild duck with lemons and sour plums

For this recipe, you need to use very sour plums. During the cooking process, the excess acid will go away, and the meat will become very soft and pleasant. Optionally, you can add some boiled rice to the main ingredients of this recipe. Here's how to make this recipe for wild duck. So, you need to take:

- 300 grams of sour plums;

- 2 large lemons;

- 2 tablespoons of sugar;

- red and black pepper, salt to taste;

- seasoning with Provencal herbs;

- lemon juice.

Boil the duck for 20 minutes before cooking. Then mix lemon juice with spices, pepper and salt and marinate the duck for a day. Even if you come across a drake that is then baked in this marinade, it will turn out to be soft and very pleasant to the taste.

Before cooking, wipe the duck with a towel, stuff with pitted plums, lemon halves, cut into quarters. Then the hole is sewn up and the duck is placed on a baking sheet and fried until tender. At the end of cooking, the meat should be pierced towards the middle. Then the duck is served with fat on the table.

Game lovers will love this recipe. And here's how to bake homemade duck with tangerines, plums and oranges. It is made in the oven as a whole, but for cooking it is better to bake it in foil.

Homemade duck with plums

This homemade recipe will appeal to those who love grilled dishes or with a light haze aroma. To make a duck you need to take:

- 300 grams of sour plums or prunes;

- 2 large oranges;

- anise and spices;

- 4 tangerines;

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- some black raisins;

- boiled rice to taste;

- liquid smoke;

- salt and pepper to taste.

The duck needs to be washed, wiped dry with a towel. Then prepare the filling of pitted plums by cutting them in half, cut the oranges into circles, add tangerine slices, red pepper, anise, spices, boiled rice, mix everything and stuff the duck. Then rub it on top with salt and pepper. After that, put on a baking sheet, lightly drizzle with liquid smoke so that the meat tastes hot smoked, and bake, periodically pouring fat on the carcass. When the meat is tender and easy to separate from the fork, the duck is ready and ready to serve.

It turns out even more delicious if you cook it on a grill over coals or over a fire. In this case, it is not necessary to use liquid smoke. However, you need to put a pallet under the duck and periodically water it with fat. Then it will turn out soft and tasty.

Well, here is a classic recipe for duck with apples, lemons and Provencal herbs.

Duck with apples, lemons and Provencal herbs

It is made in the oven, and it turns out to be very delicate and pleasant to the taste. To prepare it, you need to take:

- a small carcass of a young duck;

- 300 grams of green sour apples;

- a bag of Provencal herbs;

- 2 small lemons or one large;

- salt and pepper to taste.

Duck should be marinated overnight in a little lemon juice with red chili. Then wipe it with a towel the next morning, salt and pepper on the outside, and add the filling from a mixture of lemon and apple quarters and Provencal herbs inside. Put the duck on a baking sheet to bake. Periodically, the carcass needs to be watered with fat so as not to stew the meat. Serve with soy sauce and main course. Thus, the cooked duck turns out to be very tender, soft and slightly spicy due to the red pepper. Apples together with lemons make the meat softer, more tender, with a pleasant aroma.

Duck meat goes well with champagne, white and red wine. It is best served warm for a fresh and aromatic crust.

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I want to tell you how to cook duck so that it is soft and juicy in the oven. Buy a bird fed with sprouted wheat grains and fed (is there such a word?) With dew collected from alpine vegetation ... But okay, you can take a small carcass of an average bird. In fact, everything is quite simple: you need to know some secrets, and, of course, use them while cooking "capricious" duck meat. Actually, they are in front of you.

How to cook duck so it is soft and juicy in the oven in the sleeve

Secrets of Cooking Soft, Juicy and Tender Duck in the Oven

• To prevent the meat from getting tough, dry or too fatty, you need to bake the young duck. Therefore, choose a carcass weighing no more than 2-2.5 kg.
• Also, for juiciness and softness, the duck is stuffed with apples, citrus or dried fruits, rice and mushrooms.
• Not everyone loves the specific smell of duck meat. It is easy to smooth with a fragrant marinade. It is advisable to marinate the duck for at least 3 hours. When cutting it, do not forget to remove the rump, which contains the scent glands.
• It is advisable to cook fresh (chilled) duck. Ice cream - must be thawed in the main compartment of the refrigerator (on the bottom shelf) or at room temperature. You cannot use the microwave to defrost, because the dish will turn out to be dryish and almost tasteless.
• For baking, it is advisable to use a special sleeve or foil, which are cut 20 minutes before cooking (so that the top is browned). If the dish is cooked in an open form, it should be watered periodically with melted fat. Then the meat will be tender, and the crust will be thin, ruddy and crispy.
• If the duck is baked on a wire rack, you must put a tray under it, into which the juice will drain.
• So that the duck does not turn out to be damp inside, before cooking it can be dipped in boiling salted water and boiled for 20 minutes. Or pour boiling water with salt for half an hour. Then dry the main ingredient with paper towels, marinate and bake.
• Before cooking, the surface must be inspected for plumage. Singe the existing "hemp" over the gas burner.
• Be sure to trim off excess fat in the abdominal area. If the neck is too long, shorten it.
• You can calculate the time required for baking as follows: 1 hour 45 minutes. + 10 min. for every half a kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145).

Duck with apples

Delicate duck meat with a crust and aromatic apples for garnish. Sounds pretty good! You don't need a reason to cook a festive dinner! Prepare the ingredients according to the list, and go!

For cooking you will need:

How to cook a very soft and juicy duck in the oven:

1. Prepare a meat or egg-meat type carcass as I described above. Dry with thick paper towels.
2. Rub with salt and pepper. Place in a deep bowl. And put in the cold for a couple of hours.
3. Peel and finely grate the ginger root (3-4 cm). Combine balsamic vinegar, soy sauce, vegetable oil and honey (if thickened, melt in a water bath) or sugar. Mix thoroughly.
4. Pour in lemon juice.
5. Rub the carcass with marinade inside and out, thanks to it, after baking in the oven, the duck will become soft and juicy.
6. Apples should be with a bright sourness and dense pulp, so that during heat treatment they do not turn into an indistinct puree.
7. Stuff the duck with a portion of the fruit (how much will fit). Cover the hole with leather, chipping it with toothpicks, as in the photo. Tie the legs with a thread (optional). Place on a baking sheet, in a baking sleeve, or on a sheet of foil (glossy side down). Spread the remaining apple slices around. Pour the remaining marinade in a bowl. Close the foil or bag hermetically. Put in an oven preheated to 200 degrees. Calculate the baking time using the formula above. 20 minutes before cooking, remove the foil or bag and increase the temperature to 230-250 degrees, so that an appetizing crust appears.
8. Serve hot whole or cut open with a savory baked apple garnish. Rice or potatoes are also great.

There are many ways to cook duck with apples in the oven. But there are very few simple and really tasty ones.

Source: menu-doma.ru

How to cook duck soft and juicy in the oven video

You can learn the secret of cooking soft, tender and juicy duck by watching this video. In fact, everything is very simple, the duck turns out to be very soft and tender.

How to cook duck soft and juicy in the oven in foil

Agree, it already sounds insanely appetizing? Many associate duck in the oven with tough and dry meat. But no, it is quite possible to cook duck so that it is soft and juicy!

Ingredients:

• 1 duck
• 2-3 apples
• 2 oranges
• 1 head of garlic
• 2 tbsp olive oil
• Coriander
• Ground ginger
• Ground black pepper
• Salt
• Sugar.

Recipe

First you need to prepare the sauce. Press the garlic with a press, mix with olive oil (you can just take sunflower oil). Add there: coriander, ginger, black pepper, salt, sugar. Add to taste, I add about 1-2 teaspoons. You can also add grated orange zest here to add spice. Mix everything thoroughly and put it aside.

Wash the duck under water, then wipe it dry with a towel.

Rub the duck inside and out with the resulting sauce. We put the duck in a bag, fill it with the rest of the sauce and leave to marinate for about 2-3 hours. You can even leave it in the refrigerator overnight.

Wash apples, cut into cubes. Cut the oranges into half rings.

By the way, apples are best taken sour, like Antonovka.

We take the duck out of the bag and stuff it with apples and oranges (set aside 3-4 slices of orange for now). After that, the hole must either be sewn up with threads or chopped off with toothpicks.

We take a baking sheet, put the foil. On the foil we put the half rings of oranges, which we put aside in the last step. Now we put the duck right on the oranges. We wrap everything in foil and send it to the oven.

Bake the duck at 180 degrees for about 1 hour 35 minutes. It is very simple to check the readiness: unfold the foil a little and pierce the duck with a knife. If clear juice oozes, the duck is ready.

At the end, unfold the foil and leave to brown for 10-15 minutes. If you have a grill, it is better to turn on the grill mode. That's all, the duck is ready! The sour apples and oranges make it surprisingly soft and juicy. Simply delicious!

Source: vduhovke.info

How to cook duck in slices to keep it soft and juicy

The duck is a frequent guest at festive tables. True, hostesses often bake whole duck on the festive table. But if you want the duck meat to be more tender and soft, you should cook it not whole, but in pieces. There are a lot of options for cooking duck in pieces. In order for the duck to become tastier, more tender and juicy, fruits or vegetables are most often added to it, as well as marinades are made, and so on.

Duck slices baked with apples in the oven

Required Ingredients:

• duck - 1 pc.;
• Bay leaf;
• apples - 10 pcs.;
• garlic to taste;
• Carnation;
• allspice;
• ground black pepper;
• salt to taste.

Cooking process:

Wash the duck thoroughly. Divide the duck into portions. Season each duck bite with salt. Pass the garlic through a garlic press. The amount of garlic depends on how much you like it. Spread garlic on each duck bite and then sprinkle with spices. You can use other spices according to your taste.

Leave the duck to marinate for half an hour.

At this time, wash the apples and cut them into wedges, removing the seeds.

Line a baking sheet with foil. Place the duck pieces on a baking sheet. Place half of the sliced ​​apples on top of the duck. Wrap the foil and place the baking sheet in the preheated oven. Bake the duck for 1-1.5 hours at 200 degrees.

Sprinkle the rest of the apples with lemon juice to darken them. Remove the duck from the oven, unfold the foil, and lay out the remaining apples. Send the apple duck back to the oven for 10 minutes.

Duck chunks in garlic sauce, baked in the oven

Required Ingredients:

• duck - 1 pc.;
• mayonnaise - 100 gr.;
• salt to taste;
• spices to taste;
• vegetable oil;
• garlic - 0.5 heads.

Cooking process:

Singe the duck and then wash thoroughly. Cut the duck into portions. Dry each piece with a paper towel. Peel the garlic, then pass it through a press, or grate it on a fine grater. Mix mayonnaise with garlic. Season the garlic sauce with salt and spices.

Spread the sauce over the duck pieces.

Grease a baking sheet with oil. Place the duck on a baking sheet. Cover the baking sheet with foil on top. Place the duck in the oven for 1-1.5 hours. Roast the duck at 200 degrees.

Then open the foil and continue baking the duck until tender for 20-30 minutes.

Duck baked with potatoes in the oven

Required Ingredients:

• duck - 1 pc.;
• potatoes - 9-10 pcs.;
• onions - 3-4 pcs.;
• curry - to taste;
• seasoning for potatoes;
• olive oil - 2 tablespoons;
• garlic - 2-3 cloves;
• Bay leaf.

Cooking process:

Remove the remaining feathers from the duck, then wash and dry. Divide the duck into several pieces. Peel the garlic and pass through a press. Combine the garlic with curry and pepper. Spread this mixture over the pieces of duck, not forgetting to salt it.

Cut the washed potatoes into slices. Peel the onion and then cut into rings. Combine potatoes with onions. Add salt and potato seasoning or other spices to taste. Stir.

Cut the sleeve to the required length. Put the duck pieces into the sleeve first. Place the potatoes and onions on top of the duck. Pour olive oil over everything. Tie the sleeve together on both sides. Make a few punctures on top with a toothpick.

Place the duck with potatoes in the sleeve on a baking sheet, which is sent to the hot oven. Bake the duck at 200 degrees for 1 hour 40 minutes.

Serve hot duck chunks with potato garnish.

Source: kakprigotovim.ru

How to cook wild duck soft and juicy

Even if there is no hunter in your family, take note of this recipe anyway. Suddenly, someone decides to treat you, and you refuse under the pretext that you do not know how to cook, but you can use this recipe for cooking wild duck for homemade.

But before we go directly to the recipe, I will tell you a little about the benefits of duck meat and some of the features of cooking wild duck at home.

So that when cooking wild duck becomes soft, juicy, tasty and odorless, it is better to marinate it and keep it in the marinade longer, I usually leave it at least overnight. The wild duck is cooked longer in time, but sometimes it also depends on age. That's actually all the differences, so let's go directly to the recipe for cooking wild duck.

Ingredients:

• carcasses of wild ducks
• kefir
• soy sauce
• lemon
• ground black pepper

Recipe - how to deliciously cook wild duck, so that it is soft and juicy

I told you how to cook wild duck. Thanks to this recipe, the ducks are soft, juicy and tasty.

You can also make sauce for the ducks. Let the juice formed during cooking stand for a while, then carefully remove the settled fat - we do not need it. Drain the remaining juice into a convenient bowl, add crushed garlic. And when you eat duck, you can dip the pieces in this garlic sauce. My husband loves this sauce very much.

Bon Appetit!

P.S. If the ducks are larger than the ones I told you about, then you can cook them in pieces, but I advise you to marinate anyway. Mayonnaise, sour cream, dry wine can be used as a marinade. You can cook wild duck in pieces either in the oven or in a pan.

Elena Kasatova. See you by the fireplace.

Source: elena-kasatova.ru

How to cook a wild duck video to make it soft and juicy

How to cook whole duck soft and juicy in the oven

Duck in the oven - step by step recipe

Dried herbs enrich the flavor of the meat, making them an almost indispensable ingredient when roasting poultry. We offer you an excellent recipe for baked duck that will delight everyone with its multifaceted taste.

Ingredients:

Medium sized duck;
1 head of onion;
4 cloves of garlic;
3 medium apples;
3 grams of dried thyme and marjoram;
duck offal;
30 grams of honey;
sunflower oil;
salt with freshly ground pepper.

How to cook soft duck in the oven:

Rinse the giblets and cut them into cubes. Peel the onion, cut into half rings. Fry half rings of onion in sunflower oil until transparent. Add prepared giblets to it, fry everything for 4 minutes, add a little salt. Peel the apples, cut out the stalk. After that, cut the fruits into cubes.

Mix the apple pieces with the fried offal, add the marjoram and thyme mixture. Duck baked in the oven will turn out to be no less tasty with any other herbs of your choice. We wash the duck carcass, dry it slightly with a towel. Rub the bird with a mixture of salt and freshly ground pepper. We clean the cloves of garlic, cut them lengthwise into small slices. We make several shallow cuts on the carcass, place cloves of garlic in the holes obtained.

Stuff the duck with apples and giblets. Chip off the hole with toothpicks. We send the bird to the hot oven. The whole duck is cooked in the oven for 2 hours, at the set temperature - 180 C. During baking, we often water the poultry with secreted fat. Then, using a brush, grease the surface of the duck with honey, increase the temperature to 220 degrees. We continue to bake the bird for 15 minutes, an appetizing golden crust should form.

Duck with potatoes in the oven

During the baking process, the potatoes acquire a special taste, and the duck turns out to be soft and juicy thanks to the mayonnaise. No one can resist the incredible aroma of this dish.

Ingredients:

Domestic duck;
1 kilogram of potatoes;
110 milliliters of mayonnaise;
freshly ground black pepper;
a mixture of dried herbs based on rosemary, marjoram and thyme;
2 cloves of garlic;
45 milliliters of sunflower oil;
salt;
ground paprika.

How to cook duck in the oven with potatoes, recipe with a detailed description:

First, let's prepare the poultry carcass. We clean it from the remaining feathers, take out the insides. After that we wash the duck, dry it a little. Rub the duck well with a mixture of freshly ground pepper, salt, dried herbs and paprika. Peel the potatoes, then rinse. Cut into medium slices.

To start cooking the duck in the oven, let's tackle the garlic. We clean the cloves of garlic, chop with the help of a garlic, transfer to a separate plate. Rub the poultry with chopped garlic. We place potato wedges in the duck, sew the hole in the bird using a thread. Grease the surface of the duck with mayonnaise. Thanks to this component, you will get a wonderful duck in the oven at home.

Put the stuffed duck on a baking sheet, which is pre-greased with sunflower oil. We send the bird to the oven to bake for 2 hours at 200 C. Before placing the duck in the oven, pour a little water into the baking sheet, this will help protect it from burning. So the duck is ready in the oven, the recipe with the photo demonstrates what it should be.

Let the bird cool a little on a baking sheet, and then carefully transfer it to a large dish. We pre-decorate it with fresh herbs, the duck will look great against such a background. We serve hot duck to the table, cut it into portions and serve to guests.

How to soak the duck to make it soft

I heard that they are soaked in salt water - try it. I only cook young duck, grate the salt and pepper well, leave it overnight in the withers. Then there are a lot of sour apples in the belly, no water - a tight lid and for a couple of hours in the oven - the softest!)

I always stew a duck in beer for a long time, at least 2.5-3 hours in the oven. Always soft. I soak it in beer beforehand, i.e. I pour light beer overnight, then into the oven.

How to cook juicy duck in the oven

The secret to cooking soft and juicy duck is that it needs to be watered frequently with the resulting sauce - this can be done even every few minutes. Duck can be fried, boiled, stewed and baked. It is very important to choose the right temperature and cooking time. How to cook a juicy duck, read our article.

Juicy duck in the oven baked in cheese sauce recipe

Ingredients: 600 grams of roasted duck, 2 tablespoons of butter, 1 bell pepper, 4 fresh tomatoes, 4 sprat fillets, salt;

For the sauce for juicy duck - 1 tablespoon flour, 1 glass of broth, 1 glass of milk, 1 egg;

For roasting juicy duck with cheese - 100 grams of cheese, 2 tablespoons of sour cream, 1 yolk.

How to cook juicy duck baked in cheese sauce?

1. To cook a juicy duck, cut the onion and pepper into rings, put the tomatoes in slices and simmer in 1 tablespoon of butter. After that, put on a baking sheet, put pieces of duck meat on top and fry in the oven for 10-15 minutes.
2. To make duck sauce, you need to heat the flour in 1 tablespoon of butter, then boil it with broth or milk.
3. When the duck sauce has cooled slightly, you can put an egg in it. The cheese should be grated and mixed with sour cream and yolk.
4. Each piece of duck must be covered with sauce or cheese, if you wish, you can put sprat fillet on top.
5. Bake juicy duck in the oven until golden brown at a temperature of 225 degrees.
6. Serve boiled rice, mashed potatoes, pasta and fresh vegetable salad as a side dish for the duck.

Juicy duck in the oven, stewed in wine recipe

Ingredients: 1 duck, 1 glass of dry red wine, 5-6 tablespoons of butter, black pepper, salt.

How to cook a juicy duck stewed in wine?

1. The prepared duck should be washed and left in cold water for 2 hours.
2. Divide the duck into six portions, add salt and pepper and fry on both sides. Pour wine into the roaster, put butter and meat, cover and simmer over high heat, adding water.
3. As a side dish for a juicy duck, stick fried potatoes, boiled plums and red cabbage salad.

Juicy duck in the oven with peaches and prunes recipe

Ingredients: 500 grams of duck, 300 grams of dried peaches, 300 grams of pitted prunes, 4 onions, 6 cloves of garlic, 2 glasses of dry red wine, 2 tablespoons of flour, 2 teaspoons of black pepper, 1 teaspoon of salt.

How to cook juicy duck with peaches and prunes?

1. Duck pulp should be marinated with onions, pepper, salt, garlic, wine and put in a cold place for a day.
2. Marinated duck should be cooked until golden brown, put in some marinade and simmer over low heat in a sealed container, adding marinade from time to time.
3. At the end of stewing juicy duck, you can put prunes, peaches and heat for 5 minutes.
4. To prepare the sauce, the juice released when stewing the duck must be mixed with 3 cups of water, add flour and, stirring continuously, warm up.

How to cook an old duck in the oven

Duck meat is quite fatty, nutritious and dense. It is best to bake or stew it, in this case it turns out to be especially aromatic and tasty. For many, Peking duck is a classic on the festive table. And in this article we will tell you about other ways to cook duck in the oven tasty and healthy.

How to cook duck in the oven quickly and easily

Baked duck "Classic"

The duck cooked according to this recipe will not be ashamed to be served on the festive table.

So, we take a whole duck, its weight should not be more than one and a half kilograms. Rub it with salt and black pepper inside and out and set aside for 20 minutes.

At this time, prepare a mixture of olive oil, honey, grated onions and garlic, and soy sauce. We take all the components in equal proportions (3 tbsp each). Rub the duck again with the resulting mixture, wrap it in foil, put it on a baking sheet and send it to the oven for 2 hours.

Half an hour before the end of baking, the duck must be taken out and an incision is made on top of the foil. You can bake without foil, but in this case it is necessary to periodically water the meat with the resulting juice.

You can improve this recipe by adding apples to it.

Duck "Simple and tasty"

Duck meat can also be baked with potatoes in a special sleeve, in this case it turns out to be even more flavorful and satisfying.

Ingredients:

• whole duck - 1.5 kg;
• salt and pepper to taste;
• potatoes - 4 pcs;
• vegetable oil - 4 tbsp. l.

Cooking method:

For cooking, grate the duck with salt and pepper, leave for 20 minutes. At this time, turn on the oven and leave it to heat up to 170 degrees. Peel the potatoes and cut into 1 cm thick cubes, season with salt, pepper and sprinkle with half of the vegetable oil.

Prepared potatoes should be stuffed with duck, and grease it on all sides with vegetable oil on top and bake in a heated oven for about an hour and a half.

Before serving, the potatoes should be carefully removed and placed in the middle of the dish, and the sliced ​​meat should be placed around the edges.

You can cook duck in the oven not only with potatoes, but also with other vegetables and even fruits.

How to make a domestic duck soft

Do not confuse a duck with a goose, it differs from a goose, first of all, in size, a duck is much smaller than a goose, a duck's meat is lighter than that of a goose and not so tough. Before you start cooking duck dishes, you need to remember that the duck is a waterfowl poultry, so its meat has a specific smell. First courses are not prepared from duck, and if they are cooked, then only refueling soups or cabbage soup. In addition, the duck has a large layer of subcutaneous fat, so the duck is fried and stewed more often than boiled. When frying, the duck loses some of its fat, the skin becomes crispy and tasty. But to make the duck juicy and soft, it is cooked whole and does not need to be overcooked. A young homemade duck is cooked for one hour. This time is enough for the duck meat to remain juicy, but soft.

It is better to stew old ducks with potatoes or rice. Young ducks can be stuffed and cooked in the oven on a baking sheet or in a roasting sleeve. If you cook a duck in the oven on a baking sheet, it will have a fried crust, brown, if you cook a duck in a sleeve or foil, it will turn out to be more steamed than fried, but very juicy and soft. But to give the duck a brown color before cooking in a sleeve or foil, it must be sprinkled with powdered sugar. Then the duck in the sleeve will turn out to be juicy and with a brown crust, like a fried one. How to cook duck is a matter of taste.

Duck recipes.

Duck stuffed.

Prepare the duck carcass, wash, dry, rub with salt and pepper inside and out. Peel the potatoes, chop and lightly fry in oil, with coarsely chopped onions, salt. Stuff the duck with potatoes. Sew up the incision at the carcass , Tie the legs, press the wings to the carcass. Put the duck in a roaster or a baking sheet with sides on the back, pour 0.5 cups of water.

Put the duck in the oven and fry for 1.0-1.5 hours, pouring the resulting juice. Put the cooked juicy duck on a dish, remove the threads, take out the potatoes and put them around the edges. Then cut the duck into pieces.

Duck breast.

A special delicacy is fried duck breast with sweet and sour sauce. To do this, cut out the duck breast from the carcass, rub it with salt and pepper. Fry in oil in a pan, frying on all sides until golden brown, then cover and cook over low heat. The breast can be baked in the oven, pouring the resulting juice over it. Cut the cooked duck breast into thin slices along with the juicy skin and pour over the plum or blackcurrant sauce. The sauce can be used ready-made, or you can cook it yourself. To prepare the sauce for duck breast, you need to take 2 tbsp. tablespoons of vinegar, 0.5 cups of plum or cherry jam. In the oil in which the breast was fried, stir the jam and add vinegar, cook, stirring occasionally, to thicken the sauce, 5-6 minutes.

Duck with honey in the oven.

To cook duck with honey, you need to take fresh liquid honey, salt, pepper and duck carcass. Duck cooked with honey is juicy and soft, honey will give the duck a specific taste and aroma. Prepare the duck carcass, then pour over it with boiling water or lower the carcass in boiling water for a few seconds. Then dry and rub with a mixture of salt and pepper only from the inside.

Dissolve two tablespoons of honey in a glass of warm water and grease the outside of the duck thoroughly. Let it soak, then grease the duck with honey again. Then put the duck on a baking sheet on the back, tie the legs and wings. Bake the whole duck carcass in the oven for 50-60 minutes and periodically brush with honey syrup until the syrup in the glass runs out.

Shortly before readiness, grease the duck with liquid honey not diluted with water and keep in the oven for another 10-15 minutes. Serve with potatoes and vegetables.

Duck with oranges in the oven.

Wash the duck, rub with salt. Squeeze the juice out of one oranges and grate the duck inside and outside with the juice. Peel and cut two garlic cloves, put inside the duck. Cut one orange into quarters and also put in the duck. Use wooden sticks to stab the incision. Put the duck on a baking sheet and put in the oven for an hour. Bake, pouring over the allocated juice. At the end of baking, remove the duck and spread the slices of fresh orange around it. Continue to bake. Serve the duck on a large platter with oranges next to it and garnish with herbs.

Duck with apples.

For cooking, take Antonov apples or other winter varieties. Peel the apples and cut into large wedges. Prepare the duck, rub with salt and fill with apples. Sew up or stab the slit. Put the carcass on a baking sheet on the back, spread around whole apples and bake in the oven until tender. Drizzle with apple juice and fat. When serving, remove the threads, put the duck on a dish and lay apples near it, sprinkle with sugar.

Marinate duck for a day

Poultry meat is a rather delicate product, but in order for it to be even more tasty, juicy and soft, you can do it well. Marinating duck is not difficult, but it is extremely important, because during normal cooking its meat can turn out to be slightly harsh, especially if the bird is not very young, however, using the marinade not only this problem will be solved, but also the fullness of taste will be added, the aroma will be better.

There are several options for marinating duck.

1. The traditional European way is that the duck is rubbed with various spices, such as salt, pepper, rosemary, Provencal herbs, then the bird is poured with an alcoholic drink, for example, cognac, or sherry and marinated for a day in a cool place.
2. the more exotic, Chinese way of pickling is also becoming more popular. Here you will need herbs such as star anise, cinnamon, cloves, fennel, special Sichuan pepper. All this is mixed with soy sauce and the duck is rubbed thoroughly. Marinated in time a little less than in the first case.
3. an even more unusual way to marinate duck is in oranges. You will need citrus fruits, onions and garlic, as well as pepper, rosemary and bay leaves. All components are mixed, spread on the duck. The bird is placed in the cold for several hours, four or five is quite enough.

It must be remembered that you can cook deliciously only fresh or properly defrosted duck. Do not use microwave ovens, you need to defrost gradually, even if you have to wait longer than expected. Poultry should be thoroughly rinsed and dried before marinating.

If the duck is tough

Why is the duck tough? You probably overexposed it in the oven at a low temperature. So it will not burn, but it will become "rubbery" and not so tasty. But cook Sergei Kalinin will come to the rescue!

Take approximately 2 liters of milk and fill in the duck. If you don't have enough milk, you can dilute it a little with water. This will not affect the taste of the meat. Cook in oven at 250 ° C for 20 minutes.

Prepare vegetable side dish to saturate the duck with juice. You will need:

• Carrots - 2 pcs.;
• Mushrooms - 200 g;
• Apples - 2 pcs.;
• Powdered sugar - 1 tbsp. l .;
• Sunflower oil - 2 tbsp l.

Preparation:

1. Place vegetables and apples on a baking sheet. Add salt, pepper, powdered sugar. Add sunflower oil.
2. Place the boiled duck on the vegetables and bake for ten minutes at 200 ° C.

Prepare duck sauce... You will need:

• Mint - half a bunch;
• Parsley - half a bunch;
• Dill - half a bunch;
• Salt, black pepper - to taste;
• Sunflower oil - 1 tbsp. l .;
• Sour cream - 3 tablespoons

Grind all ingredients in a blender, add sour cream.

Serve the cooked duck on a vegetable cushion with the sauce.

Cooking wild or domestic duck with apples in the oven is not so easy. So it is unlikely that such a royal dinner at home will be timed to coincide with an ordinary event. Most likely, the owners will think about how to bake a duck or mallard in foil framed by apples, oranges or other delicacies in a special case. Here you need an extraordinary recipe for duck in a sleeve, in foil paper, in a roaster or just on a baking sheet - choose.

Despite the fact that the duck is a very tasty and unpretentious bird, in Europe, except in, it is bred very little. But the Chinese, Vietnamese, Thais know a lot about cooking this "pearl of delicacies" whole in the oven or in small pieces. And each province has its own "most correct" recipe.

The popularity of duck meat is not only due to the fact that it is quite affordable. Duck is a very valuable product with a high content of protein, fats, vitamins (especially groups B and A), microelements. If you bake a duck in a medium-sized oven (2.2-2.5 kg), then an adult man can get the amount of calories he needs for 3 days.

In general, duck meat:

• promotes energy saturation;
• strengthens the nervous system;
• increases potency;
• promotes the construction of new cells;
• the products obtained during cleavage are involved in hematopoiesis.

So, if you make this bird with apples in foil from time to time, you can not only enjoy a luxurious dish, but also improve your health.

Recipes

Do not hide the fact that any recipe for duck in the oven takes time and adherence to instructions. This is the only way you will get juicy, fragrant, and not overdried or overly oily poultry. Let's start with the most basic.

Recipe number 1

Juicy, homemade stuffed with apples, the recipe for which is described below, is relatively easy to prepare. The main advantage of this dish is that even novice housewives can handle it. So, you will need:

• small young duck - 1 carcass weighing 2–2.5 kg;
• - 3 pcs.;
• spices for grating the carcass (salt, black pepper, garlic, a little honey, a little soy sauce) - at the choice of the cook.

Important: All recipes that use duck meat indicate that the tail must be removed. It is in this bird that the fat and fatty glands have a specific, not entirely pleasant smell. You also need to cut off the last phalanx of the wings.

1. We need a prepared (no feathers, viscera, tail, fat near the thighs, excess skin on the neck) purchased whole duck. It must be thawed at room temperature, rinsed thoroughly, and then immersed in boiling water for a few minutes to scald the skin. Take out, dry inside and out.
2. We mix the spices for rubbing and process them well outside and inside the carcass of the future duck with apples in the oven.
3. We clean and cut the apples into large slices. We stuff the bird with them and sew up the abdomen, and, if necessary, the neck.
4. Preheat the oven to 220 ° C in the "bottom and top" heating mode.
5. We wrap and put our bird in foil in the oven, after placing it on a baking sheet or frying pan.
6. We fry for 20 minutes, after which we reduce the heat to + 160 ° C. Cooking for another 1 hour and 20 minutes. We unfold the bird, pour over the leaked fat, fry at 200 ° C for another 10 minutes to get a crust. It should be reddish brown.

Serve such duck in portions, preferably with "tangerine pancakes", "onion tassels", Hoaxin sauce or plum. If those are not at hand, then any sour sauce will do.

Recipe: "tangerine pancakes" are prepared from 250 ml of boiling water and 300 gr. flour, fried in a pan with thin cakes in sesame oil; for "onion tassels" the white part of the green onion is cut into 4 parts and placed in ice water to curl the "curls", then spread the sauce with a brush.

Duck meat contains a large amount of useful microelements and, if properly prepared, will delight even the most demanding gourmets. But unlike other types of meat, duck is a very fatty product, so you need to know certain secrets and nuances that will allow you to cook soft and juicy duck in the oven.

Choosing a bird for a feast

The first step is to take care of the correct choice of product. Basically, duck is sold already plucked and frozen. This form is the most convenient for cooking and does not require additional time from you. When purchasing a wild duck, keep in mind that you will have to pluck it and then butcher it yourself.

Preference should be given to the meat-type duck. Its distinctive features are tender, soft and tasty meat. Meat-type duck can also be purchased. But it is better not to take an egg-bearing type of bird for cooking.

Pay attention to the age of the duck - a two-month-old bird is considered the most suitable. At this point, its weight is about two kilograms or more, and the meat meets all the expected taste. Also, an important point - there is no unpleasant duck smell. The bird should be well-fed, have smooth, shiny, but not sticky skin. Sectional meat normally has a deep red color.

It will also not be superfluous to inspect the ice well if you buy frozen poultry. If it has darker areas, it means that the duck has already been defrosting, perhaps more than once. This will have a negative impact on the quality of your meal.

Interesting fact. Supermarket duck has a more tender meat that is very similar to chicken, and country poultry has a higher fat content.

How to prepare a duck carcass for cooking

When you bring the duck home, you will need to defrost it. You can do this by placing it on the bottom shelf of the refrigerator or simply leaving it in a bowl overnight. Then comes the most important point - the correct preparation of duck meat. Use the following tips to create a true culinary miracle.

1. Examine the carcass carefully - there should be no remnants of feathers, as well as "hemp" left after the feather cover. If there are any, cut them out with a knife and rinse the duck thoroughly under cold water.
2. Now proceed to butchering the carcass. If you are going to cook the whole bird in the oven, for example, together with apples or some kind of filling inside, you will need to chop off the legs in the area just below the knee joint, and then the wings - at the first joint.
3. Then remove the neck - to do this, cut the skin along the back, free the neck and chop it off at the base. Perform this manipulation very carefully so that the skin that remains is enough to cover the cut site.
4. When processing the duck, do not forget to remove the esophagus and goiter as well. This is usually done by taking it out through the neck opening.
5. When the butchering of the poultry is finished, start processing the carcass. For this, use coarse salt and various spices based on your taste preferences. The most common are garlic, black pepper, thyme, and fresh and dried basil sprigs.
6. If you want to get soft and juicy meat, before you put it in the oven, spread it well with mayonnaise. Instead of mayonnaise, you can use honey - then the bird will have an appetizing golden crust. Just preheat it and bring it to a liquid state.

A little trick - if you have to butcher a bird with feathers, put it under running hot water (60-70 degrees) for one minute. After that, removing the feathers will be much easier.

How can you cook duck

There are a huge number of different recipes that will allow you to cook delicious duck in the oven, giving the tough duck meat soft, piquant and aromatic notes.

If you want to bake a bird, it is best to do it in a special cooking sleeve or foil. Twenty minutes before they are fully cooked, they should be cut, then the meat will acquire a golden brown crust. You can stuff the duck with fruits, nuts, potatoes, onions, minced chicken, prunes and other ingredients of your choice. Especially popular are the apple filling, as well as the combination of mushrooms and stewed cabbage.

The finished duck is slightly sweet in taste, so it is appropriate to combine it with any sweetish, fruit and berry sauces. For example, the famous Peking duck recipe uses plum sauce, vinegar and chutney (a traditional Indian condiment).

Another way to cook duck meat is as follows - you need to cook open poultry in a rooster or on a baking sheet. In this case, it will be necessary to constantly add fat to it, which will be melted throughout the entire cooking. And quite a lot of fat from duck is formed, some housewives forget about this and as a result, their meat turns out to be excessively fat. To avoid such a nuisance, pierce the skin, without touching the meat, in especially oily places with a knife or toothpick. Then the fat in the process of heat treatment will gradually flow out of the holes, and the meat will cook in its own juice.

Experienced chefs use the following trick - pre-boil the duck for twenty minutes, and then cook it according to the selected recipe. Then the meat will definitely not remain raw inside, and this technique will not affect the taste of the dish in any way.

Having figured out the peculiarities of butchering and cooking duck, we suggest that you familiarize yourself with several popular recipes for this dish.

Stuffed duck recipe

To cook a poultry stuffed with filling, you will have to stock up on the following ingredients:

• one duck carcass weighing about 2 kilograms;
• champignons - 300 grams;
• potatoes - half a kilogram;
• onions - 150 grams;
• salt, black pepper - to your taste.

How is the preparation going:

1. Onions are washed in cold water, peeled and cut into small squares.
2. Then they wash the mushrooms well, peel them and cut them into slices.
3. Peel off the potato and cut it into large cubes.
4. After you grind all the ingredients, fry the onions in sunflower oil, add mushrooms to it, salt and fry for about 5 minutes.
5. Then mushrooms and onions are combined with potatoes, salted, pepper to taste and fried for 10 minutes.
6. Now it's the duck's turn. It needs to be washed, dried and stuffed with potatoes with mushrooms, then salt and pepper.
7. Then you need to sew up the duck and place it in the baking sleeve, securely fastened on both sides.
8. Place the poultry on a baking sheet, sprinkle with a little water and bake for 2 hours at 180 degrees.

Duck with honey caramel and apples

For this recipe you will need:

• one duck carcass weighing 2 kilograms;
• oranges - two pieces;
• apples - two pieces;
• chili pepper - one piece;
• one clove of garlic;
• mint - 1 gram;
• thyme - 1 gram;
• cocoa - 5 grams;
• flower honey - 60 grams;
• soy sauce - 40 grams;
• butter - 20 grams.

You need to cook the dish in this way:

1. Rinse the duck carcass thoroughly, rub it with salt, black pepper and sunflower oil.
2. Heat a skillet and sauté the poultry over high heat on both sides for 1.5 minutes. Then bake it in the oven for 20 minutes at 180 degrees.
3. Peel the apples and chop them into large wedges, and also cut two thin slices of chili and chop them into small cubes.
4. Put the apples in a saucepan, cover with butter, add 20 grams of honey, spices, cocoa there, mix well and fry over medium heat for five minutes, until the apples soften.
5. Squeeze the juice from the oranges into another saucepan, add a clove of minced garlic and evaporate half of the liquid over high heat. Add the rest of the honey and soy sauce, mix well and simmer over high heat until thickened, then remove the garlic from it.
6. Remove the duck carcass from the oven, apply one third of the resulting syrup to it and bake for another couple of minutes at 250 degrees, on the top shelf. This manipulation should be done twice.
7. Remove the dish and apples, top with the remaining sauce, decorate with mint and serve.

Duck baked in dough recipe

To prepare a dish, stock up on the following ingredients:

• a duck weighing about two kilograms;
• garlic - two or three cloves (can be replaced with a piece of ginger);
• lemon juice;
• sugar - a teaspoon;
• black pepper;
• mustard - two teaspoons;
• salt;
• a pinch of hot pepper.

For the dough, prepare:

• kefir - one glass;
• flour - one glass;
• egg - one piece;
• baking powder - a teaspoon.

Cooking process:

1. Finely grate the garlic (or ginger), add lemon juice, mustard, sugar, pepper and salt to it. Apply the mixture to the duck, you also need to process the insides.
2. While the bird is soaking, start making the dough. To do this, mix everything you need, add flour in parts, knead an elastic dough. Let it rest for 15 minutes and roll it out.
3. Place the bird in the middle of the bed, lift the rim of the dough and pack the bird on all sides.
4. Cover a baking sheet with paper, place the bird on it so that the pinches are facing down, brush with yolk and bake in the oven for 60 minutes at 150-160 degrees, until the dough is golden brown.
5. Remove the baking sheet, remove the dough and send back for another 30-40 minutes until fully cooked.

Now you know how to cook juicy and tasty duck in the oven. Take advantage of our tips and you are sure to amaze your guests with another culinary masterpiece.