How to cook stuffed duck in the oven. Duck stuffed with potatoes

24.04.2019 Blanks for the winter

Roasted duck with apples or oranges, served with delicious side dish – perfect option for festive dinner in the family. There are many subtleties regarding how to bake duck in the oven and what is the best way to serve it.

How to cook duck in the oven

Experienced chefs know how to cook a bird deliciously in the oven so that it turns out juicy, tasty, with crispy skin. By following tried and tested recipes, you will have a sumptuous dish that looks attractive, as in the photo in cookbooks.

How much to cook

Roasting time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, baking technology (whole or in pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. Whole duck cooks from two hours (1.5-2 kg) to three hours (2-3 kg). The poultry is cooked either in foil or in a special sleeve that helps to quickly bake the meat from the inside.

Duck in the oven - recipe with photo

Since baked duck (wild or homemade) is a traditional element festive table, then a great variety of cooking methods were invented. First of all, the carcass must be thoroughly cleaned of feathers, washed and dried. For a richer and softer flavor, meat can be marinated in wine, lemon juice, or spiced vinegar.

With apples

This recipe is recognized as a classic - apples perfectly emphasize the taste. duck meat. Fruits need to be taken hard varieties, late, green, sour taste. It is better to use chilled poultry rather than frozen.

Ingredients:

duck carcass- 1 pc. 2 kg;
apples - 500 g;
spices (cinnamon, ginger, pepper) - to taste;
lemon / lime - 0.5 pcs.;
oil (olive) - 3 tbsp. l.

Cooking method:

Wholly

There are many recipes on how to deliciously cook baked poultry as a whole. it standard way practically not requiring additional ingredients... The recipe is very simple, but the end result is a delicious holiday treat.

Ingredients:

whole carcass- 1 PC.;
onion - 2 heads;
lime juice - 30 g;
mayonnaise - 100 g;
black / red pepper (ground), salt, paprika - pinch each;
pure water- 200 g;
garlic - 1 head.

Cooking method:

Wash the bird, dry it with paper towels.
Mix all the spices with mayonnaise, rub the poultry with a mass.
Peel the onion and chop finely.
Chop the garlic.
Fill the inside with the garlic and onion mixture drizzled with lime juice.
Close the hole with toothpicks.
To avoid scorching, wrap foil around the legs and wings.
Place the carcass in the rooster.
Bake for 1.5-2 hours (190 degrees).

Up my sleeve

The roasting sleeve is a very handy device. Poultry will be extinguished in own juice, and the baking sheet will remain clean. And to get a golden brown crust, shortly before the end of cooking, the sleeve must be carefully cut.

Ingredients:

Indoor - 2 kg;
apples - 2 pcs.;
thyme - a couple of twigs;
black pepper (ground), salt - to taste;
sour cream / mayonnaise - 3 tbsp. l .;
garlic - 3 cloves.

Cooking method:

Wash the indowka, dry it, rub with pepper and salt, let it brew for about an hour and a half.
Mix mayonnaise with sour cream.
Scroll the garlic through a meat grinder (or use a blender).
Stir the sour cream-mayonnaise sauce with the garlic thoroughly.
Wash the apples, cut into slices.
Rub the inside and outside of the cooked sauce.
Stuff the bird with apples, sew up the hole.
Put the duck in the sleeve, tie it, pierce it several times with a toothpick from different sides.
Bake in the oven for two hours at 200 degrees.

With potatoes

Stuff the bird for festive dish you can do anything, say experienced chefs. One of the commonly used ingredients is potato, which tastes great with meat. This dish can be served with sauerkraut, pickles, any vegetable salad.

Ingredients:

gutted duck - 1 pc. (1.5 kg);
potatoes - 1 kg.;
apple - 1 pc.;
mayonnaise - 150 g;
garlic - 4 cloves;
salt, pepper - taste.

Cooking method:

Rinse the game from all sides, wipe it off paper towels.
Chop the garlic as small as possible.
In a bowl, mix mayonnaise, garlic, salt and pepper until smooth.
Start marinating - place the poultry on a baking sheet / rooster, grate the sauce on all sides.
Leave for half an hour to soak.
Peel potatoes, cut into medium pieces.
Do the same for the apple.
Fill the carcass with some apples and potatoes, put some around it, cover the bird with foil.
Preheat the oven to 190 degrees, cook for an hour.
Take out the dish, remove the foil, send to bake for at least another half hour.

With buckwheat

Many chefs use cereals when cooking poultry, and buckwheat was no exception. Duck, stuffed with buckwheat in the oven, it is quite simple to prepare. The groats must be boiled in salted water in advance (1 cup of buckwheat per 2.5 cups).

Ingredients:

duck carcass - 1 pc.;
buckwheat- 1 glass;
lemon - 0.5 pcs.;
white dry wine- 50 g;
duck offal - 1 set;
olive oil - 1.5 tbsp. l .;
ground black pepper, salt - 1 tsp each.

Cooking method:

Gut the bird, finely chop the offal, fry on olive oil until a crust forms.
Boil buckwheat, and then pour the porridge into a frying pan with giblets, salt and pepper.
Rub the poultry carcass with spices, stuff with a mixture of porridge and giblets, sew up the hole.
Pour lemon juice on top, lay on foil, and then on a baking sheet, pour wine.
Place in a well-heated oven (up to 190 degrees) for an hour and a half.
Sprinkle the baked juice every 15 minutes.

Duck fillet in the oven

For those who do not want to cut the carcass after cooking, you can prepare a dish from pieces duck breast. Duck fillet in the oven, you can combine it with any side dish, and you can bake it with ginger and honey - tasty and concise.

Ingredients:

duck fillet - 250 g;
garlic - 3 cloves;
orange - 1 pc.;
honey - 2 tbsp. l .;
ginger - 30 g;
soy sauce - 2 tbsp l .;
pepper, salt - taste;
vegetable oil - 1 tbsp. l.

Cooking method:

Cut the fillets into small medallion cakes (about 0.5 cm each).
Use a kitchen hammer to beat the meat.
Rub the fillets with salt, pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
Place chopped garlic, ginger in a frying pan. Fry lightly.
Place all ingredients in a baking dish, pour over honey and squeezed orange juice, soy sauce.
Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

Popular recipe poultry dishes that came from French cuisine- duck baked with oranges. The meat will turn out to be very tender and soft, and crispy will appear on top, golden brown... You can add apples or any side dish if you like.

Ingredients:

carcass - 1 pc.;
oranges - 4 pcs.;
mayonnaise - 100 g;
salt, pepper - to taste.

Cooking method:

Prepare a dressing - mix mayonnaise with pepper and salt.
Rub the carcass with a mass thoroughly.
Wash oranges, peel, divide into wedges.
Stuff the chicken with oranges through the opening in the belly.
Sew up the hole with cooking thread or secure with toothpicks.
Preheat the oven to 180 degrees, place the duck on a baking sheet, bake for about an hour.
Water the food periodically with the juice released by the bird during the baking process.

Check out recipes like.

Peking

One of the most famous recipes- Peking duck. For cooking, it will be necessary to prepare poultry fillets, honey and a special dressing. The sauce is called "Hoisin", and it's easy to make it at home: you need to mix sesame oil, soy sauce, vinegar, chili, Chinese five-spice seasoning.

Ingredients:

duck (carcass) - 2.5 kg.;
honey - 4 tbsp. l .;
salt to taste;
hoisin - 100 g;
sesame oil - 1 tbsp l .;
soy sauce (dark) - 3 tbsp. l.

Cooking method:

Rub the carcass with salt, let it soak for several hours.
Dip the bird in boiling water, dry it, spread it with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
Preheat the oven to 250 degrees, pour some water into a baking sheet, place a wire rack over it.
Place the bird on the wire rack and grease it with oil.
Grill for half an hour, then reduce to 150 degrees and bake for another hour.
Then turn the bird over and cook for half an hour.
After that, cut the meat into small pieces, serve with Hoisin sauce and pita bread.

Stuffed with rice

A great product that you can stuff a bird with is a regular long grain rice, it will serve as a side dish.Duck with rice in the oven is quite simple to cook, and you need a minimum of ingredients.

Ingredients:

long grain rice - 400 g;
duck carcass - 1 pc.;
carrots - 1 pc.;
onion 1 pc .;
vegetable oil - 2 tbsp. l .;
salt, pepper - taste.

Cooking method:

Boil rice.
Grate the carrots on a medium grater.
Chop the onion finely.
Fry vegetables in a frying pan, add rice, salt and pepper, simmer for 10 minutes.
Start the duck, send it to bake in the oven (200 degrees) for an hour.
Water with the juice you produce periodically.

With prunes

A variant of the dish for the festive table is duck in the oven with apples and prunes. These ingredients will add juiciness and tenderness to the meat. The best way- use a roasting sleeve, so the meat will cook in its own juice.

Ingredients:

prunes - 300 g;
duck carcass - 1 pc .;
mayonnaise - 100 g;
apples - 2 pcs.;
garlic - 2 cloves;
spices, salt - to taste.

Cooking method:

Pour the prunes with boiling water for 10 minutes.
Wash the duck, pat dry with paper towels.
Chop the garlic finely.
Peel the apples, cut into slices.
Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, salt.
Stuff the duck, place it in the roasting sleeve.
Cook in the oven for 1.5 hours at 180 degrees.
Then turn over and fry for an hour.

Marinade for duck before baking - cooking secrets

Some helpful tips from professional chefs on how to marinate duck for roasting in the oven:

Use a fruit marinade to keep the meat tender. For example, juice from an orange or an apple.
Adding honey to the marinade is a great way to make the meat taste sweet.
It is better to choose olive oil from vegetable oils - it is devoid of a characteristic smell.

Whole baked stuffed duck in the oven can decorate any festive table. But many are afraid to cook it, thinking that it is very difficult. Our recipe will prove the opposite: we specially prepared it with a photo so that you can see the whole process in detail and step by step. Of course, much simpler, but less effective. Such a dish is also able to bring the whole family together at the table, because it is impossible to resist such aromas that come from the kitchen. Used as filling conventional products: orange, onion and apple, but in tandem they form unique taste... To make the stuffed duck tender and juicy, you don't need to be lazy and water it with the resulting juice as often as possible.

Ingredients:

- duck carcass - 2-2.5 kg,
- orange - 1-2 pcs.,
- onions - 1 - 2 pcs.,
- apple - 1-2 pcs.,
- salt - 1 tbsp. lies.,
- black pepper - 1 tsp.,
- ground coriander - 1 tsp.,
- dry garlic - 1 tsp.,
- mayonnaise - 2-4 tbsp. lies.

Recipe with photo step by step:

1. Wash the duck carcass thoroughly in warm water dry with paper towels. Season well with salt and pepper. Rub the dry garlic mixture and ground coriander... You need to season the duck not only on the outside, but also on the inside. Transfer to bowl and cover cling film... Put in the refrigerator for a few hours (maybe for a day) so that the duck absorbs all the aromas and marinates well.

2. Before roasting the duck, brush it with mayonnaise.

3. Prepare the filling to fill the duck. Onion peel, rinse and coarsely chop into 4-6 pieces. Rinse the orange as well and cut into large wedges without removing the peel. Rinse the apple and peel it from seeds, divide into 6 parts.

4. Line a baking sheet with foil and grease it with vegetable oil. Transfer the marinated duck to a baking sheet. Fill it with the prepared filling, alternating vegetables and fruits.

5. Use toothpicks to grip the opposite edges of the hole so that the filling does not fall out. Wrap the duck in the prepared foil (connect all its edges, forming a cocoon). Bake the duck in a preheated oven at a temperature of 1800C for about 2 hours, then unfold the foil and cook it for another 30-40 minutes, periodically pouring the resulting juice. Thus, the duck will acquire a golden hue and its meat will be tender and juicy. Check the readiness of the duck as follows: pierce it with a knife in the thickest place, and if clear juice flows out, the duck is baked. If it's not ready, bake for a few more minutes.

6. The stuffed duck is cooked in the oven. Serve warm with your favorite side dish or salad.

Bon Appetit!
It will also be tasty if cooked

Duck in the oven ... The recipe for this dish should be mastered by every housewife. Festive feast would be incomplete without it 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 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 possible options duck recipes 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. There is, for example, a number of exotic dishes from duck 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. Most common following recipes domestic duck: recipe for duck with buckwheat in the oven, recipe for stuffed duck in the oven. Duck, as a rule, is stuffed with apples, then it turns out following dishes: 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 in 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 - how to cook soft duck in the oven and how to cook juicy 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 big amount boiling water so that the skin turns white and stretched. Then dry it, rub it with dry white wine with salt inside and outside and put it 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.

Stuffed duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her stuffed duck... Filled with minced meat and browned in the oven, it is a decoration of the festive table and turns out to be so tasty that it disappears before the hostess has time to put a piece on her plate. But she is not offended, so the dish was successful, the guests are full and happy, and this is the best praise for her.

It has long been customary in Russia to cook stuffed goose or a duck on an important occasion, it is not for nothing that the saying was born: "A bird on the table is a holiday in the house." If you prefer traditional taste, choose a filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you like more original, you should stop at such filling as oranges, cherries, quince, mushrooms with nuts.

Stuffed duck - food preparation

Duck stuffed with sauerkraut

A sour filling in the form of sauerkraut goes well with fatty duck meat, which is then used as a side dish. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage - from sharp acid. As a result, the meat turns out to be tender, juicy, and acquires a mild taste.

Ingredients:

duck - up to 3 kg.

For the marinade:

1 table. lies. white wine (wine or apple cider vinegar),
2 table. vegetable oil lies,
salt, seasonings pinch at a time: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry.

For filling:

800g sauerkraut,
5 sour apples,
3 onions,
80g butter
salt pepper,
100 ml of dry white wine (in a pinch, water).

Cooking method:

The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Spread the entire carcass inside and out. Set aside for twelve hours to insist. If time does not wait, you can reduce the marinating to three hours.
The filling can be prepared the day before, so that on the right day the duck is just stuffed and baked. If sauerkraut chopped coarsely - chop, squeeze the liquid. Finely chop the onion, fry on butter, put the cabbage and simmer for about five minutes, add the apples. They must first be prepared: remove the peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Install medium fire and simmer for ten minutes.
Set aside some of the filling, and place the rest inside the duck, sew up the belly. Pour a little vegetable oil, a glass of water and a part of the cabbage with apples that was set aside earlier into a rooster or a tall dish. Lay the duck on top, belly up.
Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck and pour over the leaked juice. Until the end of cooking, every 15-20 minutes, turn the duck over and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Take out the filling and put it next to the duck on a dish.

Duck stuffed with potatoes

You cannot spoil porridge with butter, as well as potatoes, so this is one of the suitable fillings for fat duck... And if you serve various pickles with such a dish - cucumbers, pickled tomatoes, sauerkraut, you can consider that the holiday was a success.

Ingredients:

duck - 2.5kg,
1.5 kg of potatoes,
4-5 onions
3 large cloves of garlic
salt,
vegetable oil.

Marinade sauce:

2 tablespoons lemon juice and honey,
1 teaspoon mustard.

Cooking method:

Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from tail to neck through the sternum. Rub salt into it and spread with marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry until golden brown.
Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut in half or into quarters.
Pour a little oil into a mold or a frying pan, half a glass of water and put the duck, the interior of which is filled boiled potatoes, no need to sew up.
Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer fried onions with garlic. Bake for an hour (190C). Then completely cover the carcass with foil and put it in the oven for an hour and a half. Then remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a dish.

Duck stuffed with quince in the sleeve

The cooking technology is similar to the "Duck with Apples". The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out to be much tastier and more interesting. A barrel greased with honey turns into a beautiful brownish-golden crust when baked. Mmm, not a duck - a fairy tale!

Ingredients:

duck - 2kg, 2
large quince.

Marinade:

a small piece of ginger (or 2 cloves of garlic),
1 table. lies. honey,
soy sauce,
salt.

Cooking method:

Grate the ginger root (or garlic). Brush the duck with it along with salt and soy sauce. Leave to marinate for five hours.
Wash the quince, cut into slices, remove the core. Stuff the abdomen and sew up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes.
Then turn the carcass over, and fry for another twenty minutes. It turns out a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.

Stuffed duck in the oven

How to deliciously cook whole stuffed duck in the oven. Stuffed with pears duck

Ingredients:

Duck - 1 carcass
pears - 3-4 pcs.,
any cheese, grated - 100 g,
chicken egg - 2 pcs.,
milk - 100 ml,
wheat flour - 1 tsp,
bread crumbs - 100 g,
parsley - 1 bunch
dill - 1 bunch,
pepper,
salt.

Preparation:

First wash the pears, cut into quarters, and remove the core. Wash parsley and dill, chop.
Rinse the duck carcass and stuff with pear quarters.
Then, chicken eggs beat with salt and pepper, add flour, grated cheese, pour in milk, mix and pour over the duck with this mixture.
Next, sprinkle the duck bread crumbs, put on a baking sheet, bake in an oven preheated to 200 degrees for 1.5 hours.
Chop the finished stuffed duck portioned chunks, sprinkle with dill and parsley.

Bon Appetit!

Stuffed duck with mushrooms and potatoes baked on a baking sheet in the oven

Ingredients:

Fresh mushrooms - 500 g,
Duck - 1 pc.,
Onions - 1 pc.,
Potatoes - 5 pcs.,
Ghee (to coat the duck) - to taste;
Vegetable oil (for frying) - to taste;
Pepper - to taste;
Honey - 1 tbsp. spoon.

Cooking method:

Mushrooms need to be washed, peeled.
Fry the mushrooms in oil in a frying pan.
Peel the onion and cut it into small cubes, add to the mushrooms.
Fry mushrooms until tender, onions until transparent.
Wash and peel potatoes.
Cut each potato into quarters and simmer in a little salted water. (To let it in means to boil it in salted water for 5-7 minutes and put it in a colander).
The duck must be gutted, thoroughly rinsed and dried with a paper napkin or towel.
After you have prepared the duck, grease its abdomen ghee, and rub well with salt and pepper.
Next, stuff the duck with mushrooms and some potatoes. We stuff exactly as much as the duck's abdomen will hold.
We carefully sew up the abdomen of the duck or stab it with toothpicks.
The carcass must now be coated with honey, salt and pepper, put on a baking sheet.
Lay the remaining quarters of the chopped potatoes around the carcass, add salt. When everything is ready, we send it to the preheated oven.
Preheat the oven to a temperature (180 ° C).
Cooking the duck for about 2 - 2.5 hours. Do not forget to water the duck with the juice formed on a baking sheet or form from frying meat (water it as often as possible).
Then put the finished duck on a dish covered with lettuce leaves.
Place the potatoes baked with the duck in a circle and decorate with fresh herbs.

Stuffed duck with mushrooms and potatoes baked in a roasting sleeve

Ingredients:

Duck - 1 piece;
Fresh mushrooms - 300-400 grams;
Potatoes - 500 grams;
Onions - 1-2 onions;
Salt, pepper - to taste;
Vegetable oil (for frying) - to taste

Preparation:

Gut the duck, pluck, wash well with water, dry paper napkin or a towel.
Peel the onion, wash, cut into small pieces.
Peel the mushrooms, wash, cut into small pieces.
Wash the potatoes, peel, cut into small cubes.
Pour oil into a frying pan, heat, put finely chopped onion. Fry until transparent.
Add chopped mushrooms, lightly salt. Fry for about 5 minutes, stirring occasionally.
Add diced potatoes to onions and mushrooms. Fry, stirring constantly, for 10 minutes, add a little salt. Add oil if necessary. Remove from heat, cool slightly.
Now we take the prepared duck, rub the abdomen with a small amount of salt. Pepper. And stuff it with fried onions, mushrooms and potatoes.
Sew up the abdomen with threads or stab with toothpicks.
Rub the carcass on top with salt.
Add salt at each step to taste. It is better to salt a little. Moderately salted minced meat, belly and the carcass itself on top. This will salt the dish evenly. Just don't be too careful!
Place the stuffed duck in a roasting sleeve, put it on a baking sheet. We tie the sleeve, make several small holes in the sleeve - for the excess steam to escape.
Preheat the oven to (180 ° C).
We send our stuffed duck to the preheated oven.
Roasting time will be approximately 2 hours, depending on the size of the duck.
After the time has elapsed, about 15-20 minutes before readiness, you can take out the duck and cut the sleeve on top - open the duck. Read more:
Then return the roast back to the oven. The duck will then turn out with a ruddy and crispy crust.

Bon Appetit!

Stuffed duck - useful tips experienced chefs:

Pour boiling water over the duck before cooking so that it becomes white then it becomes much softer.
To make the duck not too greasy, pierce the breast and legs of the bird with a toothpick during baking.
To prevent burning of the duck legs and wings, wrap them with cling foil.
When baking, water the duck with the juice that stands out.
If you don't have a baking sleeve on hand, you can bake the duck in a deep baking sheet.
Serve to the table on a platter decorated with lettuce leaves. Garnish the stuffed duck itself with sliced fresh vegetables and greens.
Open the belly of the stuffed duck at the table by cutting the strings with scissors or taking out toothpicks, depending on what it was sewn up. Disassemble the poultry meat into portions and serve on dishes with potatoes and mushrooms baked in it as a side dish.
You can cook duck in a roasting sleeve. It turns out to be very juicy. Just do not forget to pierce the "sleeve" from above in several places, then it will be reddened.
On top of the duck carcass, you can grate with a mixture of honey and garlic.
You can stuff the duck with raisins, dried peaches and lightly boiled rice.

Stuffed duck - general principles and cooking methods

Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her stuffed duck. Filled with minced meat and browned in the oven, it is a decoration of the festive table and turns out to be so tasty that it disappears before the hostess has time to put a piece on her plate. But she is not offended, so the dish was successful, the guests are full and happy, and this is the best praise for her. For a long time in Russia it was customary to cook a stuffed goose or duck for an important occasion, it is not without reason that the saying was born: "A bird on the table is a holiday in the house." If you prefer a traditional taste, choose a filling made from potatoes, cabbage, buckwheat porridge, mushrooms. If you like more original, you should stop at such filling as oranges, cherries, quince, mushrooms with nuts.

Stuffed duck - food preparation

There is enough fat in duck meat, so its excess must be cut off from the carcass, especially near the legs and tail. As well as the excess skin around the neck. The duck takes a long time to cook, so the last phalanx of the wing is often burnt at the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste, if not removed, and can ruin the dish. They are oval and yellowish in color. If you cannot find them, it is better to cut off the tail. Now the duck is completely processed, it remains to spread it with spices, stuff it and bake it.

Stuffed duck - the best recipes

Recipe 1: Duck stuffed with sauerkraut

Ingredients: duck - up to 3 kg. For the marinade: 1 table. lies. white wine (wine or apple cider vinegar), 2 tablespoons. tablespoons of vegetable oil, salt, spices pinch each: pepper - black, hot, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g of sauerkraut, 5 sour apples, 3 onions, 80g of butter, salt, pepper, 100ml of dry white wine (at least water).

Cooking method

The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Spread the entire carcass inside and out. Set aside for twelve hours to insist. If time does not wait, you can reduce the marinating to three hours.

The filling can be prepared the day before, so that on the right day the duck is just stuffed and baked. If the sauerkraut is chopped coarsely - chop, squeeze the liquid. Finely chop the onion, fry in butter, put the cabbage and simmer for about five minutes, add the apples. They must first be prepared: remove the peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set on medium heat and simmer for ten minutes.

Set aside some of the filling, and place the rest inside the duck, sew up the belly. Pour a little vegetable oil, a glass of water and a part of the cabbage with apples that was set aside earlier into a rooster or a tall dish. Lay the duck on top, belly up. Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck and pour over the leaked juice. Until the end of cooking, every 15-20 minutes, turn the duck over and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Take out the filling and put it next to the duck on a dish.

Recipe 2: Duck, stuffed with potatoes

You cannot spoil porridge with butter, as well as potatoes, so this is one of the suitable fillings for fatty duck. And if you serve various pickles with such a dish - cucumbers, pickled tomatoes, sauerkraut, you can consider that the holiday was a success.

Ingredients: duck - 2.5 kg, 1.5 kg of potatoes, 4-5 onions, 3 large garlic cloves, salt, vegetable oil. Marinade sauce: 2 tablespoons each lemon juice and honey, 1 tsp. mustard.

Cooking method

Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from tail to neck through the sternum. Rub salt into it and spread with marinade inside and out.

Peel the onion and garlic, cut into half rings, garlic into slices and fry until golden brown.

Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole, if large - cut in half or into quarters.

Pour a little oil into a mold or a frying pan, half a glass of water and lay out the duck, the inside of which is filled with boiled potatoes, no need to sew up. Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then completely cover the carcass with foil and put it in the oven for an hour and a half. Then remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a dish.

Recipe 3: Duck, stuffed with quince up the sleeve

Ingredients: duck - 2kg, 2 large quinces. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lies. honey, soy sauce, salt.

Cooking method

Grate the ginger root (or garlic). Brush the duck with it along with salt and soy sauce. Leave to marinate for five hours.

Wash the quince, cut into slices, remove the core. Stuff the abdomen and sew up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over, and fry for another twenty minutes. It turns out a glamorous duck with a bronze tan straight from the solarium.

Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.

Stuffed duck - useful tips from experienced chefs

- Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.

- To determine the weight of a duck, it is necessary to proceed from the calculation - for 1 serving / 350g of duck. It should be borne in mind that some of the guests may wish for supplements, so it is better to take a larger carcass, with a margin.

- If the carcass is baked whole, from time to time it must be watered with the released juice so that the meat is soft and juicy.