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 eliminate all excess fat during baking.

Composition and calorie content of domestic and wild duck meat

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 some marinade options that will make the meat tender and juicy.

Duck cooking principles

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 should be baked for about 45 minutes. Do not open the oven until cooked through. For baking, use a deep baking dish in which you can cover the bottom with vegetables, apples and pour in some 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.

If you decide to prepare a whole duck, prepare a large baking dish and scissors so that you can nicely portion it after cooking.

Ingredients for Cooking Duck in the Oven

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;

Roasted duck with fruit

• 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.

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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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.

Apples prepared for marinade

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.

Stuffed duck (sewn and ready to bake)

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.

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:

Duck fillet in marinade

• 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:

Duck fillet

• 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.

First of all, we prepare a marinade from wine. Mix all the spices in a bowl. Add wine and olive oil. Thoroughly wash the duck fillet (if you want, you can remove the skin), grease 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 fillet on a dish and put the blanched vegetables on top. After 30 minutes of readiness, it is important to start periodically opening the oven and pouring 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 fillet during cooking, cover it with aluminum foil.
• For the filling of a whole duck, you can use cranberries or raisins soaked in red wine.

What you need for the marinade:

Marinade with white wine

• 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. Pour 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.

If you have purchased wild duck, this marinade is the best way to soften the meat and add juiciness to it.

Wine with honey for marinade

• 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 set 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.

Duck baked with apples and oranges

Before you start baking, preheat the oven to 180 degrees, and wipe the poultry with napkins from 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).

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Hello.

I continue my search for the perfect main course for the festive table. Let me remind you that I consider poultry as the main dish, and the choice is made between duck, goose and turkey.

Last time we looked at baking recipes, but I thought that it would not be fair to limit myself to only one fruit and decided to expand the search area.

Indeed, in addition to apples, there are many other products with which you can cook poultry.

Probably more important are not the ingredients, but the baking method itself. And today I have compiled a list of recipes for cooking duck up my sleeve. This method keeps all the juices inside, making the meat incredibly juicy.

Well, no less important factor for me, I will note the cleanliness of the baking sheet after cooking. Because the process of cleaning the kitchen after a big feast is always very tedious.

All recipes have one thing in common: there is nothing complicated about them. This also applies to the products used and the cooking steps. So such a wonderful solemn dish can be prepared by anyone, even a person who does not have culinary skills.

Duck in the oven, baked in a sleeve with potatoes

For example, a duck stuffed with potatoes. Only the simplest products, no exotic vegetables and seasonings. But all the same, the meat turns out to be tasty, ruddy and tender.

Ingredients:

• Duck - 2-2.5 kg
• 2 heads of garlic
• Universal seasoning
• Potatoes

Preparation:

Before taking on the preparation of the duck, it is necessary to cut out the sebaceous gland, which is located on the tail (the tubercle on the dorsal part of the tail), otherwise it will spoil the taste of the meat, making it "soapy".

1. Wash the carcass and dry thoroughly with a paper towel. Both inside and outside. Then we wipe it with a mixture of seasonings. The same is inside and outside.

As spices, you can use both universal seasonings and any others according to your own taste.

2. The main flavor of the meat will be garlic. We rub one of its head on a grater and rub it inside the abdomen. And we divide the second head into cloves, with which we stuff the carcass from the outside.

For stuffing, you need to make a puncture in the meat and put the garlic inside. Use 6-8 cloves, cut in half. A total of 12-16 garlic cloves in the fleshy parts of the carcass.

3. Preliminary preparation is completed. We transfer the duck to a bowl, cover with cling film and remove to marinate in the refrigerator for 2 hours.

4. After 2 hours, take out the carcass, put it in a baking bag, tied on one side and fill the belly with potatoes. You don't need to stuff it tightly, otherwise the vegetables will fall out when baked.

The potatoes must first be peeled, cut in half or into 4 pieces, depending on their size, lightly salt and pepper.

The required amount of potatoes is determined experimentally, how much will fit into the abdomen, we put as much.

5. Tighten the skin on the abdomen with toothpicks, tie a bag and send it on a baking sheet in the oven, preheated to 180 degrees for 1.5 hours.

6. Then we take out the duck, cut off the upper part of the bag and send it to bake for another 5-10 minutes so that a crisp crust forms.

Done. All that remains is to cut and serve.

Duck baked in a sleeve with oranges and honey

If you need to cook not only tasty, but also beautiful, then I propose for consideration a very curious recipe for roasting duck in oranges.

Ingredients:

• 1 duck weighing 2 kg
• 1 orange (to stuff the duck)
• 1 orange for garnish

• Juice of one orange
• One lemon juice
• Salt - 1 tsp
• Ground black pepper - 1/4 tsp
• 2 tbsp. l. refined sunflower oil

Orange syrup:

• Zest of one orange
• Juice of one orange
• 2 tbsp. l. honey
• 2 tbsp. l. sweet wine

Preparation:

1. Let's start by making the marinade. To do this, combine the juice of one lemon and one orange (possibly with pulp) in one bowl, add salt and pepper and mix. The marinade is ready.

2. Put the prepared duck in a suitable container and fill it with marinade, rubbing it into the skin and inside the abdomen.

We remove it to marinate in the refrigerator for at least 1 hour. But 2-3 is better.

Turn the carcass over every 30 minutes for even impregnation.

3. When the carcass is marinated, stuff it with a well washed and cut orange into 6 slices and fasten the belly with toothpicks.

4. Then we pack it in a bag for baking and send it to the oven preheated to 180 degrees for 2 hours.

Always read the instructions for using these packages carefully. Some have specially made perforations to remove excess air, and some need to be pierced by ourselves.

5. While the duck is baking, prepare the syrup. To do this, remove the zest from one orange with a fine grater, then squeeze the juice out of it (you need about 100 ml) and mix it all in a saucepan with honey and wine.

6. Put the saucepan on medium heat and cook for 7-10 minutes. Then we filter through a strainer.

7. We take out the finished duck, remove the oranges from it and pour over with warm syrup.

To prevent the syrup from cooling down, you need to start cooking it half an hour before the end of baking the duck.

Done. It remains to decorate the dish with orange rings and can be served.

How to bake a whole duck with apples so that it is golden brown

If in the previous descriptions you did not have enough instructions for the preliminary preparation of the carcass, then I recommend that you familiarize yourself with this interesting video, where everything is shown in detail.

Rice Stuffed Duck Recipe

A very tasty, and most importantly, a hearty recipe for cooking both meat and side dish at the same time. Rice is soaked in meat juices and becomes incredibly aromatic.

Ingredients:

• Duck - 1 piece
• Apple - 1 piece
• Orange - 1 piece

• Boiled rice - 1.5 cups
• Carrots - 1 pc
• Garlic - 2 cloves
• Vegetable oil - 1 tsp

For the marinade:

• Juice of 1 orange
• Honey - 2 tablespoons
• Vegetable oil - 1 tablespoon

Preparation:

1. Rub the well-washed and dried carcass with salt. You don't need to measure the salt, just pour it into your palm and rub it into the skin with light massage movements.

If desired, you can then sprinkle with your favorite spices.

2. Fry grated carrots in vegetable oil until soft. Then add the garlic cloves cut in half and boiled rice. Fry over medium heat, stirring occasionally for another 8-10 minutes, to dry the rice and absorb the garlic aroma.

3. Stuff the duck with the resulting filling. We do it tightly enough.

4. Prepare the marinade by mixing honey with the juice of one orange and vegetable oil. Fill rice with marinade.

5. We pack the duck into the sleeve, overlapping with apple and orange slices and tightly tying the sleeve at both ends.

6. We send the package to the oven, preheated to 200 degrees for 2 hours. 10 minutes before the end, carefully cut the top of the sleeve to brown the meat. At the same time, water the carcass with the released juice.

Serve on the table without cutting, overlaid with baked fruits, so that you can independently apply the filling directly from the duck.

How and how much to cook duck with buckwheat in the sleeve

If rice as a side dish does not suit you, then you can replace it with rice. Then the process will look like this.

Ingredients:

• Duck 1.5-2 kg
• Boiled buckwheat

• Salt - 2/3 teaspoons
• Bay leaf
• Mustard seeds - 2 teaspoons
• Pepper - 1 teaspoon
• Coriander - 1 teaspoon
• Italian herbs - 2 teaspoons
• Ginger root - 1 slice (10-15 g)
• Vegetable oil - 2 tablespoons
• Lemon juice - 0.5 teaspoon

Preparation:

1. We start with the marinade. Combine all the spices (except salt) in one bowl, add lemon juice with vegetable oil and squeeze ginger into the same bowl using a garlic press to add a rich aroma. Mix everything thoroughly and the marinade is ready.

2. Pour the washed and dried duck with the resulting marinade and grind it. Do not pour the marinade inside.

3. Rub the duck inside and a little outside with salt.

4. Stuff the carcass tightly with buckwheat. Buckwheat must already be boiled, otherwise it will swell when baked and fall out. For a duck weighing 2 kg, you need to cook about 2 cups of buckwheat (meaning 2 cups of dry cereal)

5. We stab the abdomen with toothpicks and pack the carcass in a baking sleeve. Tighten the sleeve at both ends and put the duck in the refrigerator to marinate for at least 3 hours. Better at night.

6. Now all that remains is to bake it. Carefully (so as not to damage the bag with toothpicks) we put the sleeve on a baking sheet and send it to the oven, preheated to 180 degrees.

Cooking time depends on the weight of the carcass: we calculate 1 hour for each kilogram. That is, if the duck weighs 1.5 kg (without filling), then you need to bake it for 1.5 hours.

5 minutes before the end of cooking, open the bag from above to brown the skin.

Done, take out the toothpicks and serve the duck to the table.

In total, I got 5 recipes. And, as a lover of buckwheat, I must say that I like the last recipe the most. It's so convenient to cook both meat and side dishes at once.

Well, you choose the method that you liked the most and be sure to try it before you prepare a festive dish. From my own experience, I will say: there are always incomprehensible and unexpected little things that were not taken into account.

For example, you can inadvertently cut off seemingly excess skin and it will not be enough to properly stab the abdomen. Or pierce the sleeve with a toothpick during packaging.

And in order not to run into these troubles on a crucial day, you need to practice.

Well, for today I have everything, thanks for your attention.

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 will please the guests, and the spouse can be proud that he has such a skillful wife.

Almost a month before the proposed 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 trouble. And, of course, a rare holiday goes without meat. And here, too, I would like to surprise the guests with something, so cutlets, chops in breadcrumbs and French 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 marinate a duck correctly. 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 will 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 meat. You need the second - such a bird has more tender and tasty meat. Thirdly, in the context of the duck meat should be 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 marinated 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 when baked.

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 for forty minutes or an hour. That's all! Now you know how to marinate 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 crisp 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, guests will lick their fingers and will certainly ask how to pickle a duck in Chinese style. And it is 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!

A festive feast cannot be imagined without the "main" dish, which sets the tone for the entire culinary composition. So, for a Sunday lunch with your family, "regular" fried chicken with a vegetable side dish is perfect. A juicy and aromatic turkey stuffed with apples is traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. Many people associate baked duck in the oven with the New Year and Christmas. Delicious and juicy, such a "bird" will become a decoration of any table, attracting everyone's attention with its ruddy brown skin and breathtaking aroma. First of all, how to marinate a roast duck so that it is soft and juicy? Today we will learn the secrets of making marinades that give meat an unusually delicate and pleasant taste - with honey, mustard, and garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily cook an amazingly tasty duck in a sleeve and foil at home, delighting loved ones with such an unusual and chic dish. So let's start cooking!

How to marinate duck for baking in the oven so that it is soft and juicy - a step by step recipe with a photo

Oven-baked duck is prepared for especially solemn dates, when relatives and friends gather at the table. Many housewives wonder how to marinate a duck for baking so that it is soft and juicy? Unlike chicken or turkey, duck meat is more fatty and high in calories - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” excess fat when baked, and will also acquire softness and tenderness. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade - with mayonnaise and soy sauce. Following our simple recipe, you can quickly prepare an extremely tasty and aromatic marinade that duck carcass will definitely "like".

Required ingredients for a duck marinade recipe to bake in the oven:

• garlic - 4 - 5 cloves
• mayonnaise - 100 ml
• soy sauce - 5 tbsp l.
• black pepper (or a mixture of different peppers) - to taste
• salt to taste

Marinating duck before baking in the oven - step by step recipe instructions, with photo:

Spicy duck marinade with honey and mustard for the night - a recipe with a photo

The honey-mustard marinade gives the baked duck an exquisite spicy taste and an appetizing "caramel" crust. Indeed, it is difficult to think of more suitable ingredients for making a marinade than honey and mustard - this combination has long become a classic. We have selected a simple recipe with a photo of an exquisite sauce, which is usually used to grease duck at night, so that the meat is soaked in spices. The duck pickled according to our recipe in the oven turns out to be soft and juicy - the most "fastidious" gourmets will surely appreciate the delicate taste of this festive dish.

List of ingredients for cooking duck in honey-mustard marinade overnight:

• duck carcass - medium size
• natural honey and mustard - 2 tbsp. l.
• water - 1 glass
• spices and salt to taste

Recipe for a spicy marinade of honey and mustard for duck baked in the oven - we cook step by step:

1. We wash the bird thoroughly, blot it with a paper towel.
2. Mix salt and your favorite spices in a separate plate. Rub the duck with the resulting mixture.
3. For the marinade, you need to combine honey and mustard until smooth and completely coat the duck carcass. We spread it on a baking sheet and send it to an oven preheated to 200 degrees - do not forget to pour in the water according to the recipe.
4. We bake for about an hour, periodically pouring sauce over the bird from a baking sheet. Place the finished duck on a beautiful dish and decorate with sprigs of fresh herbs. Enjoy your meal!

Oven baked duck with apples - a delicious recipe step by step with a photo

On the eve of the New Year and Christmas holidays, housewives pull out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with delicious food, we recommend cooking a duck with apples baked in the oven. The tradition of baking poultry "in apples" originates in Europe - in many countries it is a favorite holiday dish. Here you will find a delicious recipe step by step with a photo of a duck stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be garnished with herbs and a garnish of apples - a wonderful culinary still life!

We stock up on ingredients according to the recipe for duck baked with apples in the oven:

• duck carcass - weight about 2 kg
• sweet and sour apples - 4 - 5 pcs.
• cinnamon - ½ tsp.
• brown sugar - 2 tsp
• salt and pepper to taste
• spices (rosemary, oregano, Provencal herbs) - 1 tsp.
• apple cider vinegar - ½ cup
• olive oil - 2 tbsp. l.

How to bake a whole juicy duck with apples:

1. Before cooking, you need to process the duck carcass - remove the insides, cut off excess fat and the ends of the bones.
2. In a separate plate or bowl, combine all the ingredients for the recipe for the marinade - salt, pepper, spices, vinegar and olive oil.
3. We apply the marinade to the carcass, carefully lubricating all parts with a spicy mixture. Now we send the bird to the refrigerator shelf for the night or at least 4-6 hours.
4. After the indicated time, we take out the duck and proceed to the next stage - wash the apples, cut into pieces and remove the core.
5. Stuff the pickled duck with apples and put it in a baking dish. Place the remaining pieces of fruit around the duck carcass to bake in a "pure" form.
6. Many inexperienced housewives are interested in how much to bake the duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden brown crust, every 30 minutes, pour the bird with a mixture of juice and fat, which flows down to the bottom of the baking sheet.
7. Serve the finished duck with two different side dishes - from apples baked as "minced meat" and fruits spread around the bird. In the first case, the side dish does not require additional processing, it is enough just to spread the pieces on a platter with a duck. As for the apples that were baked in the form, put them in a separate saucepan and fill them with melted duck fat (2 tablespoons). Pour sugar and cinnamon there, and then put on medium heat for about 5 minutes.
8. A dish with baked duck will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our baked duck!

Whole juicy duck in the oven with potatoes at home - a step-by-step recipe with a photo

Due to its valuable nutritional properties, duck meat is recommended for use in case of disorders of the cardiovascular system, as well as some nervous disorders. In addition, duck contains a number of useful substances - oleic acid, omega-3 and omega-6 fatty acids, as well as a number of vitamins of groups A, B, E. How to cook a juicy duck at home? Follow our recipe with a photo step by step, and in a couple of hours you will have a delicious duck with potatoes ready - just a royal dish! The presented recipe for duck, whole baked on a potato "pillow", will definitely come in handy for the housewives for the upcoming New Year and Christmas holidays.

Ingredients for roasting duck with potatoes in the oven:

• fresh gutted duck - 1.5 kg
• potatoes - 1 kg
• garlic - head
• apple - 1 pc.
• mayonnaise - 150 gr.
• salt and pepper to taste

We bake duck with potatoes at home - recipe step by step, with photo:

1. Thoroughly rinse the duck under running water, blot it with a paper towel and place it in a spacious bowl - we will return to the "birdie" a little later.
2. Peel the head of garlic and chop it finely with a knife.
3. In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, you need to grind the garlic, bringing the mass to homogeneity.
4. We coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
5. Peel the potatoes and cut into pieces 2 - 3 cm in size. Cut the apple into two parts, free it from the core and chop it as well.
6. On the bottom of a deep baking sheet, spread the potatoes in an even layer, and on top place the duck carcass stuffed with an apple. Cover with a piece of food foil and pinch the edges tightly. We send the form with the bird to the oven, preheated to 200 degrees - for about an hour.
7. We take out the baking sheet with the duck, remove the foil and send it back to bake for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a golden crispy crust.
8. Before serving, the whole carcass can be cut into pieces and beautifully laid out on a platter, complemented by a potato side dish. Such a duck will become a real "highlight of the program" of any festive menu - you will just lick your fingers!

Recipe for duck in the oven baked in the sleeve - with a photo of the finished dish

Roasted duck with rice is a truly versatile dish, suitable for both a festive and everyday table. If you have guests already "on the doorstep", you can safely cook a duck in a sleeve in the oven according to our simple recipe with a photo, using the most affordable ingredients for this. Rice garnish will add satiety to the dish - here's a ready-made lunch or dinner for you!

List of ingredients for recipe for sleeve baked duck in the oven:

• fresh duck carcass - 1 pc.
• rice - 300 gr.
• salt and spices to taste

How to cook juicy meat duck in a sleeve in the oven - recipe description:

1. Rub the gutted duck with salt and spices - from the inside and outside. For now, set the bowl with the poultry aside so that the meat is marinated.
2. Pour rice into a saucepan, fill it with water and set to cook over medium heat. The water needs to be salted.
3. Fill the duck with the finished cooled rice and, having sealed the hole with wooden toothpicks, send it to the baking sleeve. Tie tightly and put in an oven preheated to 200 degrees for about an hour.
4. After the indicated time, we get a juicy soft duck, ready for serving. When laying out the meat, do not forget about the rice side dish, which perfectly complements the delicious taste of the dish. Let's start tasting!

Tender duck with oranges in the oven in foil - a step by step recipe with photos and videos

Oven baked duck recipe with oranges - originally from France, the country with the most exquisite cuisine in the world. Delicate, with a subtle hint of citrus, such a duck will be remembered for a long time for its incomparable taste and aroma. Our step-by-step photo recipe can be easily mastered by every housewife, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake a duck in an orange marinade in the oven - delicious, aromatic and nutritious!

Video with a recipe for duck baked in foil in the oven with oranges:

How to bake a whole duck with apples and plums in the oven so that it is juicy - a recipe step by step with a photo

Many newcomers to the culinary business consider cooking duck in the oven a rather complicated and time-consuming process, which only experienced masters of their craft can do. However, there are many simple recipes for this waterfowl, which everyone can master. How to bake a whole duck with apples and plums to be juicy? Our step-by-step recipe with a photo of a delicious and juicy duck will definitely become your signature - you can replace the seasonal plum with oranges or quince.

To bake a whole duck in the oven, you will need the following ingredients:

• medium-sized duck carcass - 1 pc.
• apples - 3 - 4 pcs.
• plums - 4 pcs.
• salt - 1 tbsp. l.
• spices for poultry (mixture) - 1 tbsp. l.
• soy sauce - 25 ml
• honey - 25 ml

The procedure for cooking baked duck in the oven with apples and plums filling - step by step according to the recipe:

1. We wash the duck carcass from the inside and outside, if necessary, remove the remnants of feathers and excess fat. We put a kettle of water on the fire and wait for it to boil.
2. We put the prepared bird in a spacious bowl and start pouring it with boiling water - this hot “washing” helps to close the pores. As a result, the skin will become more elastic and will not crack during the baking process.
3. Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
4. Cut the apples, remove the core with seeds, chop into medium-sized slices. Free the plums and cut into quarters. Fill the duck with pieces of fruit, and fix the hole with a wooden skewer.
5. We line the bottom of the baking sheet with parchment and "conveniently" lay out the stuffed bird, surrounded by pieces of apples and plums. We bake in a preheated oven at 180 degrees - for 40 minutes. When an appetizing golden brown crust appears on the surface, turn the duck to the other side and leave it to bake for another 40-50 minutes, lowering the temperature to 170 degrees.
6. During the specified time, you need to take a break to grease the carcass with a mixture of soy sauce and honey. Put the finished poultry on a dish, and serve with a fruit garnish. The honey glaze will give the duck a beautiful glossy sheen, and the spicy mixture will give the duck its unique taste and aroma.

How to cook stew duck in slices so that it is soft and juicy - video recipe for the oven and pan

Oven-baked duck is truly a wide field for imagination for beginners and experienced chefs. How to cook a stew of duck in chunks so that it is soft and juicy? With the help of a simple video recipe, you will discover many of the "wisdoms" of how to cook stewed duck correctly - in a skillet and in an oven.

Stewed soft and juicy duck in the oven in pieces - recipe on video:

How to properly and quickly cook Peking duck at home - a recipe step by step on video

Peking duck is one of the traditional and popular Chinese dishes. Despite its exotic name, the food is prepared quickly and easily - in the video you will find a simplified version of the recipe. So, how to properly cook Peking duck? With our step-by-step recipe, you will have a dish, the divine taste of which was enjoyed by the ancient emperors and nobles of the Celestial Empire.

Cooking Peking duck at home - according to a simple video recipe:

How to cook duck in the oven in a sleeve with buckwheat so that it is soft and juicy - a recipe on the video

Oven-baked duck with buckwheat will become a real decoration of the festive and everyday table - tender and satisfying, the dish just melts in your mouth! How to cook the duck in the sleeve so that it is soft and juicy? In the video, you will find a recipe for this versatile dish - both a hot dish and a side dish.

Juicy and soft duck in the oven in a sleeve with buckwheat - cooking recipe, video:

How to cook baked duck in the oven correctly? On our pages, simple recipes are presented step by step with photos of spicy marinades for duck so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our recipes in the video, you can easily bake the duck in the oven whole and in pieces, in foil and in a sleeve - with apples, potatoes, rice, buckwheat, oranges, plums, in Peking style. We are sure that with the help of these recipes, each housewife will be able to cook a delicious and juicy duck at home. A real royal treat!

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 delicious 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 and, moreover, you do not need to make titanic efforts for this.

How to properly prepare duck marinade

Any meat has its own taste and aroma and at home you can cook it simply 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. In any of the options, you get very tasty 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.

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

Gradually add warm honey to 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.

You need 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 linden honey - 3 tablespoons
• 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. Mix 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 dry white 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.