How to decorate oven baked duck. Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve
Delicate and juicy duck in the oven can be cooked in many ways. It can be baked whole in foil or cook only the breast, thighs or wings of a bird in the sleeve, duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes for cooking duck meat with honey, spices, vegetables. Among the simple instructions with step-by-step photos and videos, hostesses can easily find a suitable option for cooking stewed or stuffed duck in the oven.
How to marinate duck for baking in the oven so that it is soft and juicy - photo recipe
A properly prepared marinade is a guarantee of making an appetizing and aromatic duck. Adding apples, the simplest spices, will help you quickly and easily marinate poultry meat. You just need to place them with the carcass in a package or immediately transfer them to the sleeve. The following recipe will tell you step by step how to marinate a duck for baking in the oven so that it is soft, juicy and very tasty.
Ingredients for marinating soft and juicy duck before baking in the oven
- whole duck (gutted) - 1 pc .;
- lemon - 1/4 pcs.;
- juniper berries - 8 pcs.;
- black peppercorns - 1 tsp;
- bay leaf - 2 pcs.;
- parsley - 3-4 branches;
- salt - 1/2 tsp;
- garlic - 1 clove;
- ground pepper - 1/2 tsp
Photo recipe for marinating and baking soft duck meat in the oven
Original marinade for whole duck with honey and mustard for the night - a simple recipe with a photo
Marinades with simple ingredients add special softness and spice to duck meat. The most interesting is the honey and mustard marinade for duck, which makes the meat more tender overnight. We have selected a very simple recipe that will tell you how you can marinate the duck before baking it whole in a sleeve or foil.
Ingredients for marinating duck overnight with honey and mustard
- whole duck - 1 pc .;
- honey - 1/4 st.;
- orange juice - 4 tsp;
- soy sauce - 1 tsp;
- ready-made mustard - 0.5 tsp;
- salt - a pinch.
Photo recipe for marinating overnight and simply roasting duck with mustard and honey
How to cook a soft and juicy duck in the oven with apples - a recipe with step by step photos
The fragrant baked duck can be cooked whole or in separate pieces. We recommend preparing an unusual duck breast. With the following recipe, the duck is cooked in the oven after pre-roasting and served with caramelized apples. It is very simple to prepare such a masterpiece at home. If desired, you can bake the meat in a sleeve or foil.
Ingredients for cooking juicy and very soft duck with apples in the oven
- duck breast - 2 pcs.;
- shallots - 4 pcs.;
- semi-sweet red wine - 300 ml;
- apples - 4 pcs.;
- sugar (preferably brown) - 2 tablespoons;
- salt, pepper - a pinch.
Recipe with a photo of cooking soft duck meat in the oven with apples
Appetizing duck with potatoes in the oven at home - a step by step recipe with a photo
Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer the hostesses a step-by-step recipe in which the duck is baked with potatoes in the oven in the usual form. A simple instruction will tell you how to properly prepare the bird, how much to bake the whole duck until fully cooked.
List of ingredients for cooking delicious duck with potatoes in the oven
- whole duck - 1 pc .;
- potatoes - 6 pcs.;
- onions - 2 pcs.;
- bacon - 150 g;
- salt, pepper - to taste.
Photo recipe for cooking delicious duck meat in the oven with potatoes
How to cook a juicy duck in the oven in a sleeve with apples - a simple video recipe
Using a sleeve for cooking main dishes is the right decision. With it, you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the hostess does not have to waste time on long cleaning of the form or the rooster. After use, the sleeve can be simply thrown away, and the mold can be wiped with a sponge. You can find out more about how to cook a duck in a sleeve with apples in the oven in the recipe we have selected.
Video on the recipe for cooking duck meat in the oven with apples in the sleeve
The following recipe video perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real culinary masterpiece. In this case, the sleeve can be used for pickling and baking meat. You just need to follow the instructions of the author and his advice. Then the cooked duck meat in the sleeve will turn out to be tasty and appetizing.
Soft and very juicy duck in foil or in a sleeve in the oven - a step-by-step recipe with a photo
Cooking whole duck in foil or sleeve is pretty straightforward. With this baking, you can make it not only juicy and soft, but also ruddy. The step-by-step recipe we have selected with a photo will help the hostesses to cook duck in foil in the oven easily and simply.
Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve
- whole young duck - 1 pc .;
- soy sauce - 1.5 tbsp.;
- water - 1 tbsp.;
- sugar - 1 tbsp.;
- dry white wine - 1/2 tbsp.;
- garlic - 2 cloves;
- green onions - 3-4 branches.
Step-by-step photo recipe for baking soft and juicy duck in the foil in the oven
How to bake a whole duck with apples in the oven so that it is juicy - a simple photo recipe
You can bake duck meat with apples in a sleeve, foil or in a simple form. But to get an original dish, you need to pay special attention to the apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples are harmoniously combined with lemon juice and spices. We suggest that you familiarize yourself with a simple recipe that will tell you in detail how to bake whole duck in the oven along with sour apples so that it is juicy and soft.
Ingredients for Cooking Soft and Juicy Whole Duck in the Oven with Apples
- apples - 4-5 pcs.;
- whole duck - 1 pc .;
- cinnamon - 1/4 tsp;
- honey - 1/2 tsp;
- sugar - 1 tablespoon;
- cognac - 2 tablespoons;
- carrots - 2-3 pcs.;
- onions - 2 pcs.;
- dried herbs - 1 tsp;
- beets - 1 pc.;
- spices to taste.
A simple recipe with a photo of baking a whole juicy and soft duck with apples in the oven
How to cook duck so that it is soft and juicy in the oven - a recipe with a photo
Delicious duck can be baked not only in foil or whole sleeves. Its wings or thighs can also be cooked in an unusual way. We have selected the following recipe for housewives who want to know how to cook duck in the oven in half an hour so that it is soft and juicy.
Ingredients for roasting juicy and soft duck thighs
- duck thighs - 2 pcs.;
- salt - 3/4 tablespoon;
- red wine - 2 tablespoons;
- grated ginger - 1 tsp;
- garlic - 4 cloves;
- honey - 3 tablespoons;
- spices to taste.
Photo recipe for baking soft and juicy duck thighs in the oven
How to properly cook Peking duck at home - recipe with video
Delicate Peking duck is a great addition to any side dishes. It has a spicy taste and an original look. The following recipe will tell you how to cook whole Peking duck at home.
Homemade Peking Duck Recipe Video
Having carefully studied the following recipe, you can cook a juicy Peking duck both simply and quickly. But for this you will need to comply with the special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.
How to cook a duck in a sleeve with apples in the oven so that it is soft and juicy - video recipe
Duck stuffed with apples or oranges is perfect for serving on a festive table. Soft poultry meat combined with fruits and citrus has a breathtaking smell. At the same time, it is prepared very simply: you just need to put apples, poultry in the sleeve and start baking them. The simple recipe below will show you how to cook a duck in a sleeve with apples to keep it soft and juicy.
Step-by-step video on the recipe for baking juicy and soft duck meat with apples in the oven
It is recommended to use the recipe selected by us as a basis. You can use it to learn how to bake whole duck in a sleeve with apples, or bake duck thighs and wings on an apple pillow. In any case, using the sleeve will allow you to quickly and easily prepare an original dish. The sleeve will allow the apples to cook well and keep the meat soft and juicy.
In this article, we have selected the best recipes for cooking duck meat with apples, potatoes and other ingredients. Step-by-step instructions with photos and videos will tell you how you can cook a main dish in foil, sleeve, rooster. For example, soft and juicy duck in the oven is obtained by cooking in Peking style. Whole baked poultry with buckwheat and oranges will also be unusual. All instructions are simple to follow and will allow you to easily prepare an original dish.
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Roasted duck is a favorite of many families. It is this bird that is served on the festive table, so before cooking it, the question arises, how to marinate the duck so that the meat becomes soft and juicy?
Duck meat is slightly different from chicken or turkey. It contains more fat, which is why some people dislike it. Duck is a good source of protein, phosphorus, iron, potassium and B vitamins. However, it contains more calories than chicken (100 grams of duck meat contains 240 kcal). Properly marinated meat will remove all excess fat during baking.
Duck recipes offer many possibilities. Meat can be baked, fried, boiled and stewed. Wild duck is always a little more difficult to cook because it tastes tougher, but here are a few marinade options that will make the meat tender and juicy.
Duck cooking principles
Duck Cooking Techniques
In order for baked or fried duck to melt in your mouth, many experienced hostesses have their own cooking secrets. Here are the main ones:
- Fresh or frozen? The freezing process does not adversely affect the quality of the duck meat. Therefore, you can use not only fresh meat, but also thawed meat.
- Marinating meat. The duck should be marinated before cooking, and it is best to do this the day before baking, for example, overnight. For the marinade, the following ingredients are most often used: garlic, oranges, red wine, rosemary, cloves, cinnamon, vinegar. In order for the meat not to taste bitter, you need to rub it from the inside, and not the top.
- How to bake properly. You need to bake poultry in the oven at a temperature of 160-170 ° C. The time is determined using simple calculations: each kilogram of carcass needs to be baked for about 45 minutes. Do not open the oven until cooked through. For baking, use a deep baking dish in which the bottom can be covered with vegetables, apples and a little water.
- Do not open the oven too often, as the steam will begin to turn into water droplets and the humidity in the oven only has an adverse effect on the food.
- When roasting, duck cooks much faster than baking.
- How to check the readiness of meat. Here is the easiest way to check if the duck is ready: take a knife and pierce the leg of the duck, if the juice flows out transparent, without any blood, then the dish is ready. Do not pierce several times or in different places, as the meat will lose its juiciness.
Duck with Apples Baked in the Oven
Many doctors and nutritionists recommend consuming duck meat every day (of course, no fat). It differs from chicken in nutritional value and satiety. People with poor eyesight especially need to pay attention to the duck, as its meat contains retinol.
Pickled duck and baked with apples
If you decide to prepare a whole duck, prepare a large baking dish and scissors so that after cooking you can nicely divide it into portions.
You will need 1 duck for 4-6 people. It's better to buy frozen duck because it cooks faster.
Ingredients for baking duck:
- 1 duck;
- 4 - 6 apples;
- 2 tbsp vegetable oil;
- squeezed lemon juice;
For the marinade:
- marjoram;
- 2-3 heads of garlic;
- black pepper (ground);
- dried basil;
- seasoning for duck;
- 2 pcs. orange;
- salt.
First, you need a clean duck with the internal organs removed. Check that there are no feather residues, if there are, remove them with tweezers.
Cooking the marinade
After examining the duck, we proceed to the marinade. In a bowl, combine oil, grated garlic, salt, marjoram, pepper, basil and seasoning. Add orange juice and immerse the meat in the marinade. Set the carcass aside, ideally in the refrigerator for a few hours or overnight. Only in this way will the duck be juicy and soft. The next day, preheat the oven to 180 ° C.
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Cooking apples
We clean them from the skin, cut out the bones and cut them into quarters or even smaller, depending on their size. Fill the inside of the duck with apples and lemon juice. The skin must be sewn or pierced with toothpicks so that the apples do not fall out during baking.
Bake duck
In the prepared dish, which needs to be wrapped in foil, we put the duck (you can make a pillow from vegetables or an orange). Cover the top with foil and set to bake. Note that you do not need to grease the dish with oil, since the bird is quite oily in itself.
The standard size duck is baked for about 1.5 to 2 hours. Periodically it needs to be watered with melted fat. Wild or homemade pickled duck with apples will melt in your mouth. We take out the dish and divide it into portions. Serve deliciously not only with baked apples, but also with potatoes, salad (for example, sauerkraut with onions). Traditionally, duck is washed down with dry red wine.
Marinade for duck fillet from dry red wine
In order to deliciously cook duck fillets marinated in wine, you need to know the recipe for the correct marinade. It is the wine marinade that is one of the most interesting in combination with duck meat.
Ingredients for meat:
- 2 duck fillets;
- carrots - 1 pc.;
- onion - 1 pc.;
- garlic - 3-4 cloves;
- 1 lemon;
- salt;
- pepper;
- a few sprigs of fresh thyme.
What you need for a wine marinade:
- 2 tablespoons of sugar;
- 1 glass of dry red wine;
- 200 ml of water;
- olive oil - 2 tablespoons;
- 60 ml balsamic vinegar;
- salt, cumin, pepper.
The first step is to prepare the wine marinade. Mix all the spices in a bowl. Add wine and olive oil. We wash the duck fillet thoroughly (if you want, you can remove the skin), grease with the resulting mixture and put in a cool place for several hours.
Poultry can be roasted, baked, or cooked in a slow cooker. During baking, the oven must be preheated to 180 degrees. In a frying pan, blanch the carrots, garlic and onions. We put a plate of water on the bottom shelf. Put the marinated fillets on a dish and put the blanched vegetables on top. After 30 minutes of readiness, it is important to periodically open the oven and pour the marinade from the dish on the fillets. You need to bake for about 2 hours.
Duck in orange glaze with wine sauce
- For each kilogram of meat, you need to spend about 1 hour baking.
- Sprinkle the duck with salted water to keep the crust crisp 15 minutes before the end of baking.
- If there is too much blush on the skin during cooking, cover it with aluminum foil.
- For the filling of a whole duck, you can use cranberries or raisins soaked in red wine.
Don't be afraid to give meat to children. Wine completely evaporates all alcohol during preparation.
White wine duck fillet marinade
What you need for the marinade:
- white wine (dry) - 150-200 ml;
- dry mustard - 10g (1 tsp);
- onions - 2 pcs.;
- squeezed lemon juice;
- cloves - 3 pcs.
- a few bay leaves;
- spices to taste.
So, let's start preparing the marinade. Cut the onion into half rings, put it in a saucepan, add spices, lemon juice, mustard, lavrushka and cloves.
Put the marinade over medium heat and bring to a boil. Turn off and cool. Fill the well-washed duck fillet with cooled wine marinade and let stand for several hours. After that, put the meat on a baking sheet and bake at a temperature of 170-180 degrees.
Marinate duck in wine with honey
If you purchased wild duck, this marinade will soften the meat and add juiciness to it.
Ingredients:
- duck - 2 kg;
- dry red wine - 50-60 ml;
- natural honey - 80 ml;
- garlic - 4 cloves;
- wine vinegar (6%) - 40 ml;
- refined sunflower oil - 30 ml;
- ginger (ground) - 5 g;
- cinnamon (ground) - 5g;
- salt and black pepper to preference.
The first step is to prepare the marinade. Chop the garlic cloves in a convenient way and mix with salt, ginger, pepper and ground cinnamon. Mix everything thoroughly and add honey and oil. Beat everything with a blender (if there is no such device, then interrupt with a crush). Add wine vinegar and red wine until smooth.
We wash and clean the duck carcass. Thoroughly grease with marinade on all sides, place on a baking dish and pour the rest of the prepared mixture on top. We put to marinate all night. If there is not so much time, then you need to wait at least 8 hours. When the meat is marinated, periodically it needs to be turned from one barrel to another.
Before you start baking, preheat the oven to 180 degrees, and wipe the poultry with napkins to remove excess moisture. Line the baking sheet with foil (preferably in 2 layers), lay out the duck and cover it with a sheet of foil as well. After 2 hours of cooking, remove the top layer of foil and pour the marinade over the dish. Leave to bake for another 40-50 minutes (while periodically pouring fat from the dish on it).
After the time has elapsed, take out the duck and serve on a platter decorated with lettuce leaves. Honey will give an unusually ruddy crust, and wine tenderness and softness (it doesn't matter if you used wild or domestic duck).
Bon Appetit!
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Video: How to cook baked duck with honey crust
It is necessary to cook in such a way that the taste of food enchants with its unaccustomedness. Duck meat itself is very tasty, and if you add a fragrant and rich marinade to it, then you get an amazing dish that everyone will appreciate! Moreover, it is not necessary to have special cooking skills, all the subtleties and secrets will be provided in each recipe.
- Soy sauce marinade
- Kiwi marinade with mayonnaise
- Marinade with lemon
- Marinade with oranges
- Honey marinade
- Mustard Marinade
- Marinade with garlic
- Peking duck
- Marinade with pomegranate juice
- Marinade with mayonnaise
- Marinade with wine
- Classic Marinade
Soy sauce marinade
Ingredients:
Half a glass of soy sauce (personal preference);
- 3 tablespoons of water;
- a tablespoon of liquid honey (if it is thick, it is heated up and it becomes liquid);
- a tablespoon of sugar and the same amount of mustard (liquid);
- 3 tablespoons of ketchup.
Preparation
Hot water is poured into a deep cup, sugar crystals are diluted in it. Then add all the ingredients, including the finely grated garlic. The prepared duck carcass is rubbed with the resulting mixture on a deep baking sheet. The marinade that flows down will be needed in order to periodically rub the bird, because it is insisted for at least 12 hours in a cool place.
It is not uncommon for a carcass to be marinated in the refrigerator for a day, because poultry meat has a peculiar rigid structure and often a specific smell (mud or fish) is felt in wild ducks. That is why pickling takes a long period of time.
After the marinating time is over, the duck is wrapped in foil and placed in a baking dish, plain water is poured on the bottom and placed in an oven over high heat. When the water at the bottom of the mold has boiled, the fire is reduced and "tormented" for at least 2-3 hours.
For a sample, the duck is removed from the oven, the place of the foil wrapping (which is made on the surface in advance) is slightly opened and checked for readiness. In order for the bird to have a golden, appetizing color, before the end of cooking, the foil is completely removed and the fire is intensified. Thus, the duck will have a golden, crispy crust within 5-10 minutes.
Kiwi marinade with mayonnaise
Ingredients:
The juice of half a lemon;
- 2 kiwi;
- a few tablespoons of mayonnaise;
- a tablespoon of sugar and the same amount of soy sauce;
- dry spices, including salt to taste and personal preference.
Preparation
Choose a soft kiwi, then the peel is easily removed from the fruit and it is easier to make mashed potatoes from it. Then add soy sauce and finely squeezed garlic. Mixed with lemon juice, mayonnaise and seasoned. The marinade should be concentrated, because, having distributed it over the poultry carcass, it should saturate the meat with its aroma and spices.
After the resulting homogeneous consistency, they begin to rub the whole carcass. Next, put in a sleeve and insist overnight or at least 12 hours. Then they shake so that the drained marinade again gets on all parts of the bird and bakes in the oven until cooked.
Marinade with lemon
Ingredients:
Onion head;
- juice of a whole lemon;
- 3 tablespoons of liquid mustard and the same amount of honey;
- spices, salt.
Preparation
Onions are chopped into gruel and combined with lemon juice and spices. Mix the resulting mass with mustard and honey, and then rub the prepared poultry carcass and leave for pickling for a day. After that, the duck is wrapped in foil and baked until tender.
Marinade with oranges
Ingredients:
2 large oranges and the same amount of lemons;
- dry spices, salt.
Preparation
The bird is kept in such a marinade for 24 hours, only then will it “melt in the mouth” after cooking. Squeeze juice from citrus fruits, combine with spices and oil, rub the carcass thoroughly from all sides. Then they are sent to the refrigerator for pickling. Next, bring to readiness in the oven using the baking sleeve.
Honey marinade
Ingredients:
Juice of one lemon and one apple;
- a tablespoon of olive oil;
- 3 tablespoons of honey;
- dry spices, salt.
Preparation
Fruit juice is mixed with liquid honey, spices and oil. Rub the poultry carcass with the resulting mixture and leave it for pickling for at least a day. Then the bird is again greased and wrapped in foil for baking. They are sent to the oven and cooked. To determine readiness, you can pierce the carcass with a wooden skewer, if the bird's juice is transparent, then it is ready.
Mustard Marinade
Ingredients:
3 tablespoons of liquid honey;
- a few teaspoons of mustard;
- a small piece of ginger;
- dry spices, salt;
- 3 cloves of garlic.
Preparation
In the prepared carcass, many neat punctures are made with the help of wooden toothpicks. Next, ginger and garlic are rubbed into gruel to make juice. Then it is mixed with the rest of the ingredients and the bird is rubbed. Leave for marinating for 12 hours, and then placed in a roasting sleeve and sent to the oven.
Marinade with garlic
Ingredients:
5-6 cloves of garlic;
- 4 tablespoons of soy sauce;
- a mixture of spices, salt.
Preparation
In a deep bowl, mix the soy sauce with spices and salt, and then add finely grated garlic to them. Stir the mixture and rub the duck carcass with garlic marinade. Leave to soak the meat for at least 12 hours. Then bake until tender.
Peking duck
Ingredients:
A glass of rice wine;
- a piece of ginger (3 g.);
- 5 tablespoons of soy sauce and the same amount of honey;
- half a glass of warm water;
- a teaspoon of cornstarch;
- 4 tablespoons of rice vinegar;
- spices.
Preparation
Prepare a deep marinade bowl. Pour in rice vinegar, mix with wine and honey. Ginger is rubbed into a gruel, combined with spices and sent to a bowl. Next, the marinade is boiled for 10 minutes. Starch is dissolved in prepared water and introduced gently, stirring into the marinade, which begins to thicken. The resulting mixture is rubbed with a poultry carcass and left to marinate for 10-12 hours. Then they are baked.
Marinade with pomegranate juice
Ingredients:
A glass of pomegranate juice;
- a glass of soy sauce;
- spices.
Preparation
The juice is combined with spices and rubbed on the poultry carcass. Before pickling in the duck, do many punctures with sharp toothpicks. Then the marinade can better saturate the meat and make it aromatic and tasty. Leave for 10-12 hours in a cool place, periodically turning the bird's carcass so that it is better saturated with juice. After the aging time, bake until tender.
Marinade with mayonnaise
Ingredients:
A glass of mayonnaise;
- half a glass of soy sauce;
- one fresh tomato;
- a few cloves of garlic;
- a tablespoon of honey;
- spices.
Preparation
The tomato is peeled and crushed into a gruel (you can do this in a mortar). Mayonnaise, soy sauce, grated garlic, honey, spices and tomato are mixed in a deep bowl. The resulting mixture is rubbed with a poultry carcass and left for a day. Then bake in foil in a deep baking sheet until tender.
Marinade with wine
Ingredients:
2 glasses of red wine
- 100 g of honey;
- glass of water;
- spices, salt.
Preparation
The ingredients are mixed and the poultry carcass is immersed in them, which is left for at least 12 hours, while periodically turning over so that the marinade has time to soak everywhere. Next, the duck is placed in a rooster, the marinade is poured there and cooked first over high heat, and then it is reduced and the bird is languished for several hours. To form a golden color, remove the lid at the end of cooking.
Marinade with orange, honey and soy sauce
Ingredients:
Juice of 3-4 oranges;
- a glass of soy sauce;
- 2 tablespoons of honey;
- spices.
Preparation
All ingredients are mixed in a deep bowl and rubbed on the poultry carcass. Then the duck is placed in the rooster, the remaining marinade is poured out, covered with a lid and left in a cool place for 10 hours, periodically turning the bird over for better nutrition with the marinade.
After that, the duck is wrapped in foil, transferred to a baking sheet (on which to pour water) and put to languish for 3-4 hours in an oven. They check the readiness with a wooden skewer (piercing the carcass of a bird), if the juice is transparent (without blood), then the duck is ready.
Classic Marinade
Ingredients:
A tablespoon of sugar;
- several heads of onions;
- a teaspoon of salt and the same amount of soy sauce;
- 4 tablespoons of apple cider vinegar;
- spices.
Preparation
Salt, sugar and soy sauce are mixed. Cut onions into thin rings, add vinegar and spices to it. Then all the ingredients are combined and rubbed with them on the duck. Leave overnight in a cool place. When the bird is marinated, it is transferred to a deep baking sheet, covered with foil and baked until tender.
Duck meat is distinguished by its texture and flavor. That is why quick pickling is inappropriate here. To cook juicy, tender meat, it is kept in a prepared marinade for at least 10 hours, even if the duck is young.
The bird does not cook quickly, as a rule, it takes more than an hour, or even two. It is best when the meat is not "simmering" over high heat, because a strong fire will quickly fry the carcass, but will not bake until cooked. In this connection, the meat will be tough.
When cooking, turn on a strong fire for half an hour, and then reduce the heat. It is best to cover the bird with foil. This is done so that during cooking it does not burn, because the top is always fried quickly.
If the duck is baked without foil, then it is imperative to water it with the melted fat formed at the bottom. Moreover, this must be done throughout the frying process. Bon Appetit!
Duck meat seems to many too dense and even tough. That is why there are people who treat him with coolness. We will try to correct this annoying misunderstanding by telling you how to pickle a duck so that it becomes tender, juicy and fragrant.
You will need:
- Duck - 1 pc;
- Garlic - 2-3 cloves;
- Ground black pepper - 0.5 teaspoon;
- Ground ginger - 0.5 teaspoon;
- Ground nutmeg, ground cinnamon to taste;
- Salt - 2 teaspoons;
- Vegetable oil - 2 tablespoons;
- Honey - 2 tablespoons;
- Grape vinegar 6% - 2 tablespoons;
- Red wine - 3 tablespoons.
It's no secret that any poultry and meat will become much tastier if marinated before baking. It can be very, very different: someone loves lamb in pomegranate juice, someone loves chicken in kefir, someone loves pork with lemon and mineral water. And how to marinate duck, and should you do it at all? If you are running out of time and literally in 3 hours guests will come (or you will have to feed your hungry husband), then there is no time for culinary delights. But when you have time, try this method. The finished dish will pleasantly surprise you with the aroma and taste, as well as the tenderness of ordinary dense duck meat.
Preparation
Before cooking the duck, the marinade will need to be drained, and the carcass itself should be slightly blotted with a paper towel. Water the bird with it when it starts to bake, and the fat flows out.
This is just one way you can marinate duck for baking. Over time, you will start trying others. But the fact that this particular option will be one of your favorites is indisputable.
Sooner or later, each hostess is faced with the need to set the table for a considerable number of people. Anniversary of a husband, graduation daughter or son, Christmas or New Year - but you never know there are reasons! And you always want the dishes to be not only tasty, but also beautiful, so that the feast would please the guests, and the spouse could be proud that he has such a skillful wife.
Almost a month before the planned celebration, a menu is written, kilometer-long lists of products that need to be purchased are compiled, the serving of dishes, table decoration, decorating desserts are thought out ... In a word, the mouth is full of hassle. And, of course, a rare holiday goes without meat. And here, too, I want to surprise the guests with something, so cutlets, chops in breadcrumbs and French-style pork are swept aside immediately, like familiar and a little boring dishes.
An ideal option that can amaze friends and family and become a signature dish on the table is baked duck. You just need to choose a specimen of this tasty and satisfying bird that is suitable by weight and find a decent recipe that describes in detail how to properly marinate a duck. After all, it is usually in the marinade that the secret of tenderness and exquisite taste of any meat is contained. Consider that you have already come to the right place! Today we'll just talk about how to deliciously marinate duck.
Choosing a bird
Naturally, you must first buy it. Here we will allow ourselves to give some practical advice, thanks to which you will calmly choose the best duck on the market, and not a single merchant can deceive you, passing off as a fat duck a specimen that died of old age two weeks ago. First, the bird should weigh approximately 2-2.5 kilograms.
This ensures that she is young, which means that she is devoid of the characteristic duck smell, which is not to everyone's liking. Secondly, ducks, it turns out, are of the egg-laying type and the meat type. You need the second - such a bird has more tender and tasty meat. Thirdly, in the context of the duck meat should have a rich dark red color. Following these simple recommendations, you will certainly acquire such a duck, which will be easy and pleasant to cook, and even more so to feast on it.
An important process
Now - directly about how to marinate duck for baking. There are an infinite number of recipes, but for a celebration, of course, the most original ones are needed. We suggest you figure out how to marinate a Peking duck. This is one of the most famous dishes of Chinese cuisine, one might say, the visiting card of the Middle Kingdom. It is served with tortillas, two sauces and onions, and, as a rule, guests unanimously recognize the bird cooked in this way as the queen of the table.
So, how to marinate a Peking duck. For this, in addition to the duck itself, you will need: sugar - 2 tbsp. l., soy sauce - 5 tbsp. l., honey - 1 tbsp. l., sunflower or olive oil - 1 tbsp. l., hot water. It should be noted that the bird is pickled according to this recipe for a long time, so it must be made in advance. So, the duck (of course, gutted and prepared) should be thoroughly washed under hot water. Rub a little with salt, not forgetting that the soy sauce is also salty. Mix sugar in a bowl, 4 tbsp. l. soy sauce and add a small amount of boiling water to them - enough so that the mixture is enough for grating the duck.
Thoroughly coat the bird with marinade and put it on a bottle or jar. Substitute a deep dish under it or put the entire structure in a saucepan - this is necessary in order to drain the excess sauce. Now you can forget about the duck for the next 12 hours (or better at night) - it should be soaked in the mixture and dry a little so that a delicious crispy crust forms during baking.
If the bird does not fit in the refrigerator, you can take it to the balcony. However, these are not all the secrets of how to marinate duck for the oven. After the required time has passed, mix the liquid honey with the remaining spoonful of soy sauce and vegetable oil. If your honey is thick, it should be melted in a water bath. Rub the duck well again with the mixture and this time leave it for forty minutes or an hour. That's all! Now you know how to pickle Peking duck, and you can easily cope with this task. Next, it's just a small matter - preheat the oven to 180 degrees, place the bird on the wire rack, and under it set a baking sheet onto which the juice will drain. Let the duck bake like this for about half an hour.
After that it should be turned over and baked for another 15-20 minutes. Then put it back on the back, increase the temperature to 220 degrees and finally bake until golden brown. It will take about 15 minutes more. When serving, it is cut into neat slices so that each of them will certainly have a crispy crust. Two sauces are relied on such a duck: one is ketchup mixed with squeezed garlic and mustard, the second is soy sauce mixed with garlic. Believe me, the guests will lick their fingers and will certainly ask how to pickle a duck in the Chinese style. And it's up to you to reveal this secret to them or keep it with you!
Simple recipe
If you have a catastrophic lack of time, there is an easier option for how to marinate duck for the oven. You will need 2-3 tbsp. l. hot mustard, 2-3 tbsp. l. liquid honey, salt and pepper to taste. The bird should be washed, dried with a paper towel and rubbed well inside and outside with salt and pepper. Then mix mustard and honey in equal proportions and coat the duck with marinade on all sides.
After that, it can be immediately sent to the oven. Place the bird on a baking sheet with its back facing down, and before placing it to bake, add a glass of water. From time to time you need to look into the oven and water the duck with the resulting juice. The poultry cooked according to this recipe turns out to be juicy, tender, aromatic and, importantly, the time required is minimal. Serve it whole, with fresh vegetables as a side dish. Guests will certainly appreciate your efforts and will make hundreds of compliments to the baked beauty and your ability to cook delicious dishes.
Conclusion
We hope the recipes presented will be useful to you. Bon appetit, and let the holiday be bright and memorable!
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