In many families, the main dish on the festive table is baked duck. But not all housewives undertake to cook it, because they consider it too oily and tough. Yes, this bird is by no means soft meat, and in order to make a delicacy out of it juicy and melting in your mouth, you need to try. Rather, it is correct to pickle it. Proper pickling will eliminate excess fat and give the food a special taste and aroma. Well, are we learning to marinate a duck?

DuckTales"

First, a little about the benefits of duck meat. Feel "respect" for him, because the duck is a source of vitamins A, E, B, thiamine, betaine, choline, sodium, chromium, zinc, iron, iodine, folic acid. The meat of this bird should be eaten by both men (to maintain potency) and women (to improve the complexion), as well as everyone who has poor eyesight, a shattered nervous system or frequent SARS. A duck cannot be called a dietary meat, like chicken or turkey. It is distinguished by a large amount of fat in its composition. But these very fats have an atherogenic effect that cleans out carcinogens from the body. On the other hand, duck fats contain cholesterol, which is contraindicated in patients suffering from diabetes mellitus, atherosclerosis and obesity. Again, if the stomach, pancreas and liver are not in order, it is better to abstain from duck meat.

Homemade duck is generally fatty (almost 19% fat in 100g of meat), and you will find that when you cook it according to the amount of fat you can draw. To prevent the side dish from getting too saturated with duck fat, simply cut it off while processing the carcass, or put an apple cut in half inside it. Another alternative is to buy a wild duck: in terms of calorie content, it is two times inferior to its domesticated "sister". But even tougher!

Hundreds of recipes for duck cooking are known: fried, boiled, stewed, baked. Moreover, you can cook both fresh meat and thawed. But in any case, it should be thoroughly marinated - at least 3 hours, and better - all night. Before pickling, the duck must be washed, the tips of the wings and tail must be cut off. The marinade should completely cover the carcass so that it "floats" in it.

Sauces, spices, dried herbs, wines, honey, mayonnaise, fruits are used as marinades. So, duck can be marinated in orange sauce, in red wine, in a mixture of several ingredients. Duck is baked in a deep bowl, on the bottom of which potatoes or sauerkraut are placed. During the thermal process, the oven should not be opened often so that the resulting condensation does not violate the taste "nature" of the dish.

Duck is baked at a temperature of 170 degrees for at least 45 minutes for every kilogram of meat. If you want to cook it faster, broil it. However, baked or stewed duck has a sophisticated taste. To check its readiness, you need to make one puncture, and make sure that the flowing juice is completely transparent. You should not poke with a knife in several places, otherwise the meat will lose its juiciness.

Recipe number 1. Duck in oranges and mustard

Of the products you will need:

• Whole duck (carcass not less than 2 kg)
• Oranges (medium-sized citruses) -2 pcs.
• Soy sauce - 2 tbsp spoons
• Honey (liquid consistency) - 3 tbsp. spoons
• Mustard (granular) - 1 tbsp. spoons
• Spices: salt, black pepper (ground), red pepper if desired (ground)

Wash the bird well in running water. Pour salt and peppers into a dry and flat bowl, stir and grate the duck. Wash the oranges, cut in half and squeeze the juice out of them. Pour soy sauce into it, scoop honey with a spoon and dissolve it in the marinade. Add mustard there and stir so that no lumps remain.

Take a baking sleeve, fasten the hole tightly on one side. Place the duck in it and pour over the marinade. Secure the bag on the other side and turn it over several times so that the liquid is evenly distributed over the carcass. Place the duck sleeve in a bowl and refrigerate overnight.

The next day, take the carcass out of the bag, put it in a colander, and holding the duck by the neck, drain the marinade. Place on a baking sheet. Heat the oven by setting the timer to 200-220 degrees. When it warms up, put a baking sheet with duck in it. Do not touch the oven for about 20-30 minutes, and then reduce the temperature by 40 degrees. Pull out the baking sheet for a while and pour the marinade remaining in the sleeve. Bake for another hour!

Check the readiness of the meat as described above. If the hour is not enough, you can bake for another 10-15 minutes. Remove the baking sheet, let the duck cool for 20 minutes and place in a beautiful dish, not forgetting about the fat. It is added to a side dish or poured into a glass jar and stored in the refrigerator for cooking potatoes.

Recipe number 2. Peking duck in Russian

This recipe is, as they say, "hastily". For this dish you will need:

• Duck carcass
• Ready-made mustard (sweetish)
• Olive oil
• Peppers (black, red, white)

Process the duck as indicated in the recipe above. Trim the tips of the wings and tail. In a small container, prepare a marinade from mustard and butter (all ingredients are given "by eye" so that you can be guided by your own taste). In another dry bowl, mix the assorted ground peppers and salt. By the way, it is better to use peppers that are peas and grind them in a mill just before cooking. Spread the duck liberally with this mixture, then place in a saucepan with high sides and pour over the marinade. Set aside for 60 minutes.

Turn on the oven at 200 degrees and preheat it. When the duck is marinated, it must be wrapped in foil so that the marinade cannot leak out anywhere, put on a baking sheet and send to the oven. Bake for up to 1.5 hours, but open the foil 10 minutes until ready. Serve cooked meat with rice or vegetables.

Recipe number 3. Duck marinated with white wine

You need to prepare the ingredients:

• Duck fillet
• White table wine - 1 glass (or slightly less)
• Dry mustard - 1 tsp
• Bulb onions - 2 pcs.
• Lemon for juice - ½ citrus
• Spices: cloves, bay leaves, ground pepper (to taste)

Prepare the carcass in a familiar way, and cut into pieces. If you have a ready-made fillet, so much the easier! Prepare the marinade like this! Peel and chop the onion by placing it in a saucepan and sprinkling the spices and mustard on top. Squeeze juice from half of pure lemon, pour it into onion.

Put the marinade on the stove and bring to a boil. Then cool and immerse the meat in it for several hours. Put the marinated pieces on a baking sheet and send to the oven to bake. The required temperature is about 180 degrees, no more. Bake until cooked through.

Recipe number 4. Duck in a fragrant marinade

Even a duck leg is enough for this dish, and the rest of the products are:

• Olive oil
• Bulb onions - 1 pc.
• Garlic - 2-3 teeth.
• Honey - 2 tbsp. spoons
• Dry herbs - oregano and thyme 1 teaspoon each
• Vinegar (apple cider) - 3 tbsp. spoons
• Allspice and black peas - 4-5 pcs.

Please note that the amount of ingredients here is per person. If you are preparing a dish for 2-3 people, increase the quantity. By the way, in this marinade you can marinate not only a leg, but also a whole duck. The meat must be washed and dried. This can be easily done with a paper towel. Cut the skin of the duck in several places.

Now start preparing the marinade. The onion must be washed and chopped finely, so that you can take it with a spoon. Do the same with garlic: peel and chop its cloves.

Take a mortar, put the peppers in it and crush - not too small, but not too coarse. Combine all ingredients in one bowl and mix. Grease the meat - use up all the marinade to a drop. Put the tasty smelling duck in the refrigerator and leave there for a couple of hours.

When 2 hours have elapsed, take out the meat and remove the marinade with a knife to the maximum. Put it in a prepared baking dish, pouring oil (olive or vegetable if desired) to the bottom. The oven should be hot when you place the duck pan in it. Bake at 190-195 degrees for at least 45 minutes. Remember, we are talking about a duck leg here. If you bake whole duck, increase the time!

The finished dish smells amazing. And you can serve it with potatoes, rice or vegetables. Enjoy your meal!

Duck meat is rich in vitamins and minerals. Such meat is very useful for the human body, and a deliciously cooked duck will decorate any festive table. This article will answer the question of how to cook duck in the oven to keep it soft and juicy.

Duck oil is an essential product that helps a person to improve metabolism, complexion and visual function of the eyes. In addition, the acids contained in duck meat have a positive effect on male potency and improve metabolism. Duck meat helps with anemia, and if you consume duck meat with lettuce leaves, the nutrients will be quickly absorbed, and fats will not accumulate in the body.

Duck meat is fatty and more difficult for the body to digest. This applies to people with diseases of the gastrointestinal tract, in the body of a healthy person, duck meat is easily digested.

How to choose duck meat

In supermarkets, duck meat is sold mainly from foreign producers, so to buy a local duck you will have to go to the market.

The duck should have elastic skin, a shiny yellowish surface without a sticky layer. The meat should be bright red. The duck should not be too skinny.

Fresh meat will quickly restore its former position when pressed, the fat of the duck should be transparent, this will be evidence that the duck is young. The old duck has a specific smell.

Duck meat can be fried, stewed, boiled, salted. The main thing is not to overuse this high-calorie product.

How to cook soft duck in the oven

Often when cooking, duck turns out to be tough or dry, in order to avoid this you need to know a few secrets of cooking such meat.

Duck in the oven can be baked in pieces or whole. Whole duck is considered a more festive dish. It's great to cook it for family holidays. This preparation takes longer than the preparation of cut meat.

If the duck is baked whole, they try to improve its taste with berries, fruits, spices and various marinades.

Whole duck with apples in the oven

Products:

duck carcass;

spices to taste (turmeric, rosemary, oregano, pepper, salt)

vegetable oil.

The duck carcass is washed, wiped off with napkins. The salt is mixed with spices. The resulting mixture must be grated on the inside and outside. Next, the duck is stuffed with chopped apples and nuts. The next step is to sew the bird up, grease it with vegetable oil and rub it with turmeric. Such a composition will make the crust golden. The duck should be placed in a deep baking sheet and sent to bake in the oven. The main thing is not to overexpose the meat, otherwise it will lose its juiciness and become tough. The average roasting time for poultry should be 1.5 - 2 hours. You need to check the readiness with a knife. If, having pierced the thickest part, you can see how clear duck juice flows out and the surface of the duck has a golden hue, then we can talk about the readiness of the duck. It is also worth focusing on the power of the oven and the size of the bird.

How to marinate duck for baking in the oven

Juicy duck in citrus marinade

Fruit acid helps duck meat to become more juicy and tender, in addition, it breaks down protein and helps the meat cook faster.

First, you need to pickle the duck. To do this, it is immersed in orange juice mixed with lemon juice, or only in orange juice. The bird must be left in the juice for at least an hour, constantly pouring it with juice.

Next, spices are prepared to taste. From spices, you can take ground black pepper, ginger, turmeric. Also, for such a recipe, you will need to prepare honey and vegetable oil. The number of products must be calculated based on the size of the bird. For a medium-sized duck, 1.5 tablespoons of honey, 2 tablespoons of oil and the juice of 3 oranges and 1 lemon will suffice.

Duck soaked in juice should be rubbed with salt, honey and spices, and the skin should be greased with oil. According to this recipe, game can be cooked whole or cut into portions. If the duck is cooked whole, then it will need to be sewn up or fastened with toothpicks.

You need to bake the duck in a deep bowl, constantly pouring the juice that will form during the cooking process. Duck will be cooked according to this recipe for several hours. The meat will turn out to be juicy with a citrus aroma shaded with spices.

Such a dish is a decoration of the festive table and will especially appeal to fans of exotic taste.

Duck baked with vegetables

This recipe is quite satisfying and nutritious.

You need to prepare:

potatoes;

duck carcass;

spices to taste;

The duck is rubbed with spices mixed with salt and oil. Potatoes and onions with garlic are cut into small cubes and sent inside the ducks.

The secret of this recipe is cooking poultry in foil. It is long baking and foil that can make even old duck meat juicy and soft.

Fully coated and stuffed duck is wrapped in foil, placed in a deep baking sheet. It will take several hours to bake the duck in the oven. For old meat, you need 4-5 hours, for a young duck, take 2-3. You can also use two baking sheets. One will contain a duck in foil, and the other will contain water. This duck will be steamed and the meat will not lose its juiciness.

Chefs' secrets how to bake duck

The most important rule is the marinade. It is best to marinate meat in a day. It is then that the meat will become more tender and not sinewy. The marinade can be fruity, oil and spices, honey and soy sauce. A baked piece of poultry duck will be more tender than wild-raised duck.

A double marinade for such a bird is the best cooking option. First, the duck must be rubbed with a bite solution with water 1k 1. Rub this marinade several times for 4 hours, and then the meat must be soaked in kefir for another 4 hours. After that, the game is baked with honey, spices and fruits. Then the meat turns out to be tender, juicy, melting in the mouth.

How to cook wild duck

Hunting experts say that before you start cooking duck meat, you should gut the duck, remove all signs of fractions in it and leave the duck in the cold for several days. It is this procedure that can rid the meat of the unpleasant odor.

How to cook wild duck deliciously

It turns out that wild duck is not friendly with bay leaves and a lot of spices, so during its preparation it is best to do with salt and pepper. When cooked with spices, it can smell bad.

Duck weighing 1.5 kg should be baked at a temperature of 240 degrees for at least 1.5 hours. A fully prepared carcass is rubbed with salt and pepper, both inside and out, and sent to the wire rack. A deep baking sheet is placed under the wire shelf, where the fat from the poultry will drain. This fat constantly needs to be watered meat, it is then that it turns out juicy and tender.

You can also bake the duck in a deep baking sheet. An hour before cooking, you can add onions and potatoes to the baking sheet, which are soaked in duck fat, they will be tasty and nutritious.

You can serve meat with lingonberry or cranberry jam with any desired side dish. Such meat goes well with buckwheat or potatoes.

Hunters also talk about making wild duck soft by boiling it before baking. And use the broth when baking the carcass itself. You can serve such a duck with slices of lemon and lots of greens.

Duck in sour cream

The duck is cut into portions and fried in a pan until golden brown in butter. After this, the game needs to be folded into a rooster, pour water and add 500 grams of sour cream. Onions are added to the duck, after which the bird is stewed over low heat for at least 2 hours. Cooking time will depend on the age of the duck and the size of the pieces. Do not forget to salt and pepper the meat. Spices can be added if desired.

When stewing poultry, you can also add smoked prunes. This dry fruit will make the meat richer and more aromatic.

To make the duck according to this recipe more tender, it can be pre-marinated using vinegar and kefir.

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Poultry dishes are very tasty and healthy and you can hardly find a more popular dish than whole baked poultry for a festive feast. If you love tasty and savory meat, marinade for duck before baking in the oven is a must-have among your best holiday recipes.

With the help of a fragrant mixture, you can turn an ordinary dish into a culinary masterpiece without the need for titanic efforts.

How to properly prepare duck marinade

Any meat has its own taste and aroma and at home you can simply cook it or make its taste even better. To cook duck meat with dignity, we will share a few secrets of delicious pickling.

Alcoholic ingredient

At first glance, duck meat is a little harsh, but with a slight movement of your hand, you can turn it into a soft and juicy dish. To soften the meat as much as possible before baking, you need to marinate it in a wine marinade. Wine can be used to your liking, both white and red will do. The main thing is that the drink is of high quality and aromatic.

If you cook meat for a children's menu, use non-alcoholic wine, it tastes the same, but there is absolutely no alcohol in the composition.

Fruit juice

Be sure to have fruit juice in the duck marinade. Orange, tangerine and apple are just perfect options. The acid contained in these juices will soften the meat as much as possible and make it even more flavorful.

Before adding to the marinade, you need to warm it up a little in a saucepan, but do not boil it.

Spices for poultry

Choose the right spices for making the marinade to your taste. Essential spices are salt and black pepper, bay leaves. As an addition, you can add hot peppers (fresh or ground), ginger, dry mustard, ground paprika, garlic, curry.

Marinade base

The basis for the marinade can be olive oil, mustard, soy sauce, mayonnaise. Either option will make delicious duck meat. If you want to quickly marinate duck then use mayonnaise, sour cream and even kefir.

Dairy products soften meat very quickly and the product can be cooked in just an hour of marinating.

Spices

Aromatic herbs will very well emphasize the taste and aroma of meat. Rosemary, oregano, basil, thyme, mint, all these spices will help to cook truly gorgeous meat. Both fresh and dried herbs can be used depending on the season. If you love making your food original, freeze fresh herbs well in advance.

A fragrant marinade with garlic and herbs based on olive oil, step by step recipe

Ingredients

• - 100 ml + -
• - 3-4 teeth + -
• - 1 bundle + -
• - 1 bundle + -
• - taste + -
• - taste + -
• - 2-3 tbsp. + -
• - 2 tsp + -

How to make a garlic mixture for marinating duck, step by step instructions

A simple and flavorful marinade can be made with completely ordinary ingredients that you have at your fingertips every day. If you want to cook an excellent duck for the festive table, you need to marinate it in advance, preferably a day before cooking.

Garlic can be used with chives or young, in any case, the aroma will be simply gorgeous. The marinade should be prepared with olive oil, but you can replace it with sesame or vegetable oil.

Wash the dill and basil thoroughly under running water, shake off. Use a sharp knife to finely chop the herbs and place in a small bowl.

Peel the garlic, wash and pass through a garlic press. Add the garlic to the herbs in a bowl.

Season the mixture with salt, pepper and add dried paprika. Mix everything thoroughly.

Put the honey in a small saucepan and heat it slightly (until warm, but not hot).

Gradually add warm honey into the aromatic mixture and stir well with quick movements.

Transfer the marinade to a jar, cover and refrigerate for 30 minutes. Then use the duck marinade.

It is necessary to keep the duck in such a marinade for at least a day.

Unusual marinade with oranges and mustard, a simple recipe at home

Duck meat with oranges tastes so good that when you taste such a dish at home, it is hard to believe that you are not in a restaurant. It is very simple to prepare such a marinade, the main thing is to have two ripe oranges on hand. In the recipe, you need to use freshly squeezed juice, and add a little mustard for a piquant note.

Ingredients

• Oranges - 2 - 3 pcs. (depending on the size).
• French mustard - 50 g (with grains).
• Liquid lime honey - 3 tbsp
• Salt - 0.5 tsp
• Black pepper - 1 pinch.
• Powdered sugar - 2 tsp
• White wine - 120 ml.

How to make a sweet orange and mustard marinade yourself

1. Wash large oranges well under running water, and then pour over with boiling water. Pat dry the fruit with a kitchen towel and cut each one in half. Squeeze the juice from the oranges with your hands into a large bowl.
2. Combine French mustard with salt and pepper. Grind the ingredients until smooth and add to the juice.
3. First mix the powdered sugar with honey, and then send it to the orange juice.
4. Mix all components thoroughly with a whisk until a homogeneous mass is formed.
5. Then pour in white dry wine and stir again. The marinade is ready to use.

Marinade for duck before baking, can be anything, the main thing is to choose the one that suits you and we hope our recipes will help you with this.

Duck meat is not easy to make soft and tasty. To do this, you need to properly process it, marinate, bake it. The marinade plays a very important role in the preparation of poultry. Not all of its options are suitable for a duck.

In this case, you should use a marinade with a lot of spices. Pour the mixture over the duck for at least 3 hours. The longer the bird is marinated in brine, the juicier and tastier the dish will be.

• Show all

  The best marinade options for duck

  Duck is a tricky meat to cook. To make it really tasty, you first need to marinate the carcass.

  Marinades are versatile and suitable for both poultry and wild birds. But the latter will need to be kept much longer.

  With milk

  
  

  Ingredients:

  • ground coriander seeds - 1 tsp;
  • salt - 1 tbsp. l .;
  • olive oil - 2 tablespoons l .;
  • garlic - 2 cloves;
  • onions - 1 pc .;
  • paprika - 1 tsp;
  • chili seasoning - 1/2 tsp;
  • milk - 1 tbsp.

  Preparation:

  
  

  The amount of ingredients is calculated for approximately 2.5 kg of poultry. You need to marinate the duck in such a mixture for at least 12 hours. The marinade is also suitable for a whole poultry carcass.

  

  With lemon

  
  

  Ingredients:

  • lemon - 1 pc.;
  • soy sauce (classic, no additives) - 80 ml;
  • mustard with horseradish - 2 tsp;
  • garlic - 3-4 cloves;
  • prefabricated spices for roasted duck - 1.5 tbsp. l .;
  • ground curry - 1 tsp;
  • fresh herbs (assorted) - 1/2 bunch;
  • ground black pepper and peas - to taste;
  • mayonnaise - 2 tbsp. l.

  Preparation:

  1. 1. In a bowl convenient for mixing, squeeze out the juice of a whole lemon. Strain it from the seeds.
  2. 2. Add soy sauce.
  3. 3. Put the mustard and horseradish into the mixture. Send it over low heat and heat slightly.
  4. 4. Send crushed garlic into the mass. Add it to the warming marinade. Bring the mixture to a boil, but do not boil.
  5. 5. Pour all the spices into it. Keep on low heat for another half minute. Stir occasionally.
  6. 6. Remove the marinade from the stove. Mix it with mayonnaise and cool the mass.
  7. 7. Add finely chopped greens. To mix everything.

  Cover whole duck carcass or poultry pieces with marinade. Leave in the cold for at least 1 hour.

  

  Orange

  
  

  Ingredients:

  • large oranges - 2 pcs.;
  • sweet mustard (granular can be used) - 1 tbsp. l .;
  • liquid natural honey - 3 tbsp. l .;
  • classic soy sauce - 2 tbsp. l .;
  • salt and pepper to taste.

  Preparation:

  1. 1. Peel the citrus fruits. Remove the films from the slices. Remove bones.
  2. 2. Kill the remaining pulp with juice with a blender.
  3. 3. Add liquid honey, sweet mustard and classic sauce to the resulting mass. Stir the ingredients until smooth.
  4. 4. Season with salt and pepper.

  It is advisable to leave the duck carcass in an orange marinade overnight. Marinate it before baking in a cold place. Apples and zucchini work well as a side dish.

  Honey with sweet mustard

  
  

  Ingredients:

  • natural bee honey (liquid consistency) - 5 days l;
  • sweet mustard - 1 day l.;
  • drinking water - 1 tbsp.;
  • salt and pepper to taste;
  • fresh garlic - 3-5 cloves.

  Preparation:

  1. 1. Liquid honey should be mixed with pasty sweet mustard. Dilute everything with drinking water. If it was not possible to find liquid honey, then candied honey can be used for the marinade according to this recipe. You will have to pre-melt it in a water bath.
  2. 2. Season the mixture with salt and pepper to taste. Additional spices can be used as desired.
  3. 3. Peel and chop the fresh garlic cloves into small cubes.
  4. 4. Mix with the rest of the ingredients.

  This marinade is suitable for both home and wild ducklings. The whole carcass or pieces of meat should spend at least 40 minutes in it. Soaked and cooked poultry is delicious to bake right away with potatoes and / or pumpkin.

  With soy sauce

  According to this recipe, the marinade will turn out to be spicy. This can be adjusted by increasing or decreasing the amount of mustard and garlic used.

  
  

  Ingredients:

  • classic soy sauce - 1/2 tbsp.;
  • brown sugar - 1.5 tbsp. l .;
  • boiled water - 2 tbsp. l .;
  • hot mustard - 1/2 tsp;
  • fresh garlic - 4 cloves.

  Preparation:

  1. 1. Pour warm boiled water into a glass container. Dissolve brown sugar completely in it. To do this, stir the mixture vigorously.
  2. 2. Add hot mustard, pour in classic soy sauce.
  3. 3. Peel the garlic, crush and marinade. If the soy sauce is salty enough, no additional salt is required for the mixture.

  In the finished marinade, you can soak the whole duck carcass and any of its parts. In order for the meat to end up being soft and juicy, you will need to leave it in the mixture at least overnight.

  With red wine

  
  

  Ingredients:

  • dry red wine - 1 tbsp.;
  • cinnamon - 1 stick;
  • fresh rosemary - 1-2 branches;
  • cloves - 3 pcs.;
  • a mixture of colored peppers to taste;
  • chopped fresh lemon zest - 1.5 tbsp. l .;
  • filtered water - 200 ml;
  • sea \u200b\u200bsalt to taste.

  Preparation:

  1. 1. Pour dry red wine into a small saucepan. Add clean filtered water to the alcoholic drink.
  2. 2. Heat the liquids together over low heat for 3-4 minutes.
  3. 3. Send cinnamon (whole stick), cloves, a mixture of peppers, citrus zest to the future marinade. Warm up the mass for another 7-8 minutes.
  4. 4. Strain the wine from the spices. Salt it.
  5. 5. Pour the duck (for example, mulard breed) with a fragrant liquid. Lay the rosemary on top. Leave for a day.

  With such a marinade, it is delicious to cook meat in the oven in the sleeve. The duck is sent into it along with all the liquid in which she spent the day. You can immediately prepare a side dish with a bird - slices of carrots and zucchini, or bake a carcass with rosemary and fruit - slices of sour apples.

  Spicy marinade of white wine and apple cider vinegar

  
  

  Ingredients:

  • olive oil - 1/3 tbsp.;
  • sugar - 1 tbsp. l .;
  • dry white wine - 1/2 tbsp.;
  • garlic - 2 cloves;
  • large chili pepper - 1 pod;
  • natural apple cider vinegar - 1/3 tbsp.;
  • coarse salt to taste.

  Preparation:

  1. 1. Combine apple cider vinegar with olive oil. Be sure to take a natural product, and not a regular table one with added fruit flavor..
  2. 2. You can salt the mixture immediately. It should feel a little salty.
  3. 3. Dissolve sugar in dry white wine. Combine it with an oil mixture.
  4. 4. Add crushed garlic and chili pod, cut into medium pieces (no seeds).

  In such a spicy marinade, you need to leave the duck before baking in the oven for several hours (at least two). After soaking in wine, oil, and apple cider vinegar, the bird is spicy and soft. The dish should be baked in foil at medium temperature. You can cook it right away with potato slices.

  Peking duck marinade

  
  

  Ingredients:

  • classic soy sauce - 2-3 tbsp. l .;
  • sesame oil - 1 tbsp. l .;
  • rice vinegar - 1 tsp;
  • dry powdered garlic - 1 tsp;
  • ground red pepper - 1 tsp;
  • seasoning for poultry "Five spices" - 0.5 tsp;
  • coarse salt - 1 pinch.

  Preparation:

  1. 1. Pour the classic soy sauce into a suitable bowl. Mix it with other liquid ingredients - rice vinegar and sesame oil.
  2. 2. Add salt and all spices to the resulting brine. Pour dry garlic into the mass last.
  3. 3. Mix the components thoroughly.

  Pour the whole duck carcass (2-3 kg) with the finished marinade. Leave in this form for a day. Then cook the poultry at 180 degrees for about 90 minutes. The exact baking time will depend on the size of the duck. This is the easiest way to cook Peking duck at home, no worse than in a restaurant.

  With kiwi and mayonnaise

  
  

  Ingredients:

  • kiwi - 4 pcs.;
  • ground ginger - 1-2 pinches;
  • fresh garlic - 4-5 cloves;
  • classic mayonnaise - 2 tbsp. l .;
  • salt, pepper - to taste.

  Preparation:

  1. 1. Peel the kiwi fruit. Chop coarsely and send them to the blender bowl. Purée until smooth.
  2. 2. Add finely chopped or crushed garlic to the fruit mass.
  3. 3. Add salt and pepper to taste. You can also take any seasoning for poultry.
  4. 4. Add classic mayonnaise last. You can reduce the amount so that the flavor of the sauce does not stand out too much in the marinade.
  5. 5. Mix all ingredients well.
  6. 6. Mix the ingredients thoroughly.
  7. 7. Cover the duck with the resulting mixture. Marinate it for at least two hours in the cool.

  Poultry prepared according to this recipe is delicious to bake in the sleeve. In general, the marinade is universal and suitable for any method of cooking duck in the oven. You can bake it right away with a side dish - with potatoes. In this case, the vegetable pieces also need to be lightly smeared with marinade.

  Pickled duck in turnip broth

  
  

  Ingredients:

  • turnips - 1/2 pc.;
  • onions - 1 pc .;
  • carrots - 1/2 pc.;
  • water - 0.7 l;
  • salt, pepper - to taste;
  • bay leaf - 1-2 pcs.

  Preparation:

  1. 1. Peel, wash and chop the vegetables.
  2. 2. Pour water into a saucepan. Bring to a boil.
  3. 3. Send chopped vegetables into the liquid.
  4. 4. Throw lavrushka into a saucepan. At this stage, it's time to salt the liquid.
  5. 5. Cook the mixture to soften the vegetables.
  6. 6. Cool the finished broth. Remove bay leaves from it.
  7. 4. Season with salt and pepper.

  Pour the prepared (gutted and washed) bird with the resulting broth. Leave in the refrigerator for 4-5 hours. Next, cook in a baking dish or in a baking sleeve.

  Making duck meat tasty and tender is not easy. Pre-marinating the poultry is a prerequisite for this.

Duck meat differs from chicken meat in hardness and dryness, but if you want to cook a truly amazingly delicious and juicy dish, we will help you with this. We offer several original recipes for duck marinade!

Marinade for duck with oranges

Ingredients:

• soy sauce - 3 tsp;
• oranges - 2 pcs.;
• garlic - 2 cloves;
• spices, spices - to taste;
• chili to taste.

Preparation

Now we will tell you how to make duck marinade. So, take the oranges, peel them and squeeze the juice into a deep container. Then add the garlic squeezed out with the help of a garlic. Add herbs, salt and chopped chili as you wish. Mix everything well and coat the processed carcass with this marinade. The meat is marinated for about 4 hours, after which you can fry the poultry in a pan or bake in the oven.

Peking duck marinade

Ingredients:

• soy sauce - 3 tbsp. spoons;
• ginger root - 5 g;
• honey - 3 tbsp. spoons;
• warm water - 50 ml;
• rice vinegar - 3 tbsp spoons;
• rice wine - 150 ml;
• corn starch - 1 tsp;
• chinese mixture - 3 tsp.

Preparation

Pour rice vinegar, wine into a small saucepan, add honey, add peeled and grated ginger root and spices. We put the marinade on low heat, bring to a boil and boil for about 15 minutes, stirring occasionally. At this time, dissolve the starch in warm water, mix and pour into the marinade, gently whisking the mass with a fork. We are waiting for the liquid to thicken, remove it from the heat and coat our duck with the finished marinade.

Marinade for duck with honey

Ingredients:

• lemon - 1 pc.;
• soy sauce - 80 ml;
• honey - 1 tbsp. the spoon;
• mustard with horseradish - 2 tsp;
• garlic - 3 cloves;
• spices for duck - 1 tsp;
• curry seasoning - 1 tsp;
• mayonnaise - 2 tbsp. spoons;
• ground black pepper to taste.

Preparation

We prepare the marinade in any, but not enameled, dish. First, peel the lemon, squeeze the juice out of it, pour in the soy sauce and stir. Then we put honey and put the dishes in a water bath. While stirring, bring the mixture to a homogeneous consistency, add and mix. Now put the saucepan with the marinade on a small fire and heat it slightly. Squeeze the peeled garlic through a kitchen press, pour it over the boiling marinade, bring to a boil, but do not boil.

As soon as the mixture begins to gurgle, add the chopped curry, roast duck spices, ground black pepper and quickly stir the mixture. After that, put in mayonnaise, turn off the heat, remove the saucepan from the stove and leave to cool under a closed lid. After 30 minutes, the honey marinade will be completely ready and you can pour the duck with it.

Classic duck marinade