Choose the best proven duck stuffed recipes on the site. Try options with various fruits, mushrooms, herbs, various cereals and vegetables, hard and processed cheeses. Add interesting sauces and marinades. Experiment and create exquisite duck delicacies.

When choosing a duck for stuffing and baking, you need to know that the duck should be primarily young, and then according to general rules. First you need to feel the duck breast. In a young bird, it will slightly bend. Fresh bird has evenly colored, undamaged, necessarily without darkening, dents and tears skin; the duck’s meat, regardless of whether the whole bird is sold or cut, should always be slightly moist and resilient (elasticity is checked by pressing a finger). Ideally, the meat is reddish, the skin of the carcass is not sticky, the bird should be moderately well-fed. The young ducks do not have dry, light yellow paws and light transparent fat.

The five most commonly used ingredients in stuffed duck recipes are:

Interesting recipe:
1. Wash the duck thoroughly under running water, if necessary, remove the rest of the feathers.
2. Rinse the washed carcass several times with boiling water. To dry.
3. Grate the duck with salt, black pepper, garlic and other spices to taste. Leave on for 30-40 minutes.
4. Prepare fruits: peel and cut apples into slices. Add washed prunes, raisins and walnuts. Salt and pepper a little.
5. Start the duck with the prepared fruit mixture. Chip with skewers or sew up the abdomen.
6. Paws and wings of a bird to tie a thread. So the duck looks more attractive and baked more accurately.
7. Now peel and cut potatoes into large slices. Salt, pepper and add a little refined vegetable oil. Mix well.
8. Place our duck in the baking sleeve. Around place potatoes and, if left, apples. Tie the edges carefully.
9. Bake the duck for an hour and a half.
10. The temperature in the oven should be about 200 degrees.

The five most nutritious duck stuffed recipes:

Useful Tips:
. In the sleeve with potatoes, apples and duck, you can add a little cream.
. At the end of the baking time, if desired, the sleeve can be cut, grease the duck with honey and return the duck to the oven for browning for 10-15 minutes.
. To make sure the duck is ready, you need to pierce her breast in the thickest place. It should be soft.

Oven stuffed duck in the oven  or another filling - this is a great option if a festive dinner is planned. But in preparing this dish, there are many subtleties and secrets that we will reveal to you and teach you how to make the duck as tasty, juicy and tender as possible. Your family and guests will love the baked stuffed bird. The duck is stuffed with apples, prunes, potatoes, oranges, mushrooms, olives ... And if you are not afraid to experiment, you can get a dish with a completely new, unique taste.

Recipe "Duck stuffed with apples in the oven"

   To prepare a dish such as a duck stuffed with apples and baked in the oven, you will need:
   - duck
   - fruits (apples, oranges, dried apricots, prunes, nuts),
   - garlic
   - salt and pepper.
   (The amount of ingredients is prepared depending on the initial size of the bird).

To begin with, the duck is thoroughly washed and dried with a paper towel. Then the carcass should be rubbed inside and out with salt and black pepper (or a mixture of peppers), and the garlic crushed on a garlic press is laid only inside the duck. Next, the filling is prepared. Apples are peeled and peeled and cut into small pieces. Oranges are peeled and broken down into slices. Pitted prunes are cut into small cubes. Walnuts (cashews or almonds) and dried apricots are also cut into pieces. All ingredients prepared for the filling are mixed. If the duck is supposed to be stuffed exclusively with apples, then it is better to take apples of the Antonovka variety or another with dense pulp.

The carcass of the duck is stuffed with the prepared stuffing, and the hole is sewn with thread. From above, the duck should be greased with vegetable oil, so that when baked, it browns and becomes golden. The baking tray is spread out with foil, which is also coated with oil. The bird is laid on the foil with the back down. Around the duck, pieces of apples are laid out, it is covered with foil and put in the oven to bake. Recipe preparation time "" approximately 2-3 hours. During baking, the duck will secrete juice; they need to periodically water stuffed birds (approximately every half hour). At the end, you need to remove the foil, drain the juice from the baking sheet, and pour the duck with orange juice. Stuffed duck is served whole or cut into slices, decorating the dish with slices of baked apples and oranges.

Recipe "Duck stuffed with baked in the oven with fruit mix"

   This dish is obtained with a completely unforgettable taste. Properly and skillfully cooked, it will take center stage on the festive table. For this dish you will need:
   - duck
   - raisins, prunes,
   - apples
   - sugar
   - salt pepper,
   - chicken broth,
   - brandy
   - cranberry juice,
   - flour.

   The duck is washed and dried with a paper towel, and then salted and peppered both from the inside and the outside. Apples are washed, peeled and cut in pieces. Raisins and prunes should be steamed in hot water until soft; prunes, if large, are cut into small cubes. All the fruits for the filling are mixed and the duck is stuffed with them. The hole in the abdomen is sutured with thread, or toothpicks are inserted instead. In several places, the skin of the duck needs to be pierced with a toothpick so that it does not burst when baking.

A baking sheet or baking dish is greased with vegetable oil. A stuffed duck is placed on it with the breast down. The form is sent to the oven, preheated up to 200 C, for an hour and a half. When the duck is baked, it must be laid out from the mold, and the resulting fat should be poured into another container. 1 tbsp is added to the drained fat brandy and cranberry juice, 1 tbsp. flour, 500 ml of chicken stock, 2.5 st. sugar, salt and pepper to taste, and all this is thoroughly mixed. The duck sauce should come out thick enough. By submitting the Stuffed recipe to the table, you can decorate it of your own accord with herbs, fruits with which it was baked, and, of course, pour sauce.

   Recipe " Duck in the oven stuffed with buckwheat  and chicken giblets "

The duck cooked according to this recipe is baked in parchment paper, which allows it to be kept juicy, although the fat will still melt. You can bake buckwheat stuffed duck with the following products:
   - a duck weighing about 1.5-2 kg,
   - 3 tbsp buckwheat
   - 300 g of chicken giblets (hearts, liver and stomachs),
   - 2-3 stalks of celery,
   - 2 onions,
   - salt and ground pepper,
   - 3-4 cloves of garlic,
   - 1 egg.

The bird’s carcass is washed, excess skin near the neck is cut off, it is dried with a paper towel and napkins. A large sheet of parchment paper is spread on the table, a carcass is placed on it and rubbed abundantly with salt and ground black pepper on the outside and inside. After the duck is wrapped in parchment and put away in 1 hour in the refrigerator for impregnation.

   Buckwheat is boiled until half cooked. Chicken offal, peeled garlic and onions are minced in a meat grinder or in a blender; they should make a homogeneous mass. Celery stalks are peeled and cut into very small pieces; he will give the dish an original flavor. Egg, buckwheat, celery, salt and pepper are added to minced duck from offal. Next, the minced meat is mixed, laid out in a pan and fried with a small amount of vegetable oil. Stuffing is fried for 5 minutes over low heat, stirring it regularly, until liquid evaporates from it.

The duck is taken out of parchment and stuffed tightly with minced meat. The hole on it is sewn up with thread. Prepared for baking, the bird is wrapped in the first sheet of parchment paper. The second sheet is wetted with cold water so that it becomes soft, like a wet cloth. The duck is additionally wrapped in a second sheet of parchment, placed on a baking sheet and sent to the preheated oven. The temperature for baking is 200 C. The cooking time is 1.5-2 hours. In the process of baking the duck, it is periodically necessary to lower and raise the temperature so that the duck is baked evenly. 15 minutes before completing cooking, parchment paper must be removed, then stuffed duck recipe in the oven  will turn out with a delicious golden crust. Served duck stuffed with buckwheat on a table whole under any side dish.

   As stuffing for duck, you can use other fillings: fried mushrooms, rice with various additives, oranges or pineapples, minced vegetables (for example, the recipe “ Oven stuffed duck in the oven"), Etc. Of the unusual, original filling options, you can offer black bread with prunes. With the same fillings, you can make recipes "".

   Of the unnamed ways of filling the birds - no less popular and delicious - did not pay attention to the recipe " Duck stuffed with potatoes in the oven". The option with potatoes can be called quite satisfying and practical. It is great for fat duck. And if pickled cucumbers, tomatoes or cabbage are served under the stuffed potato duck, then we can say that the holiday will succeed!

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

Ingredients:

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

Recipe with photo step by step:

  1. Rinse the duck carcass thoroughly in warm water, dry with paper towels. Salt and pepper well. Rub a mixture of dried garlic and ground coriander. You need to season the duck not only from the outside, but also its inner part. Transfer to a bowl and cover with cling film. Put in the refrigerator for several hours (possible for a day) so that the duck absorbs all the aromas and is well marinated.




  2. Before baking the duck, grease it with mayonnaise.




  3. Prepare the filling to fill the duck. Peel, rinse and chop coarsely 4-6 parts. Rinse the orange and cut into large slices, without removing the peel. Rinse and peel the apple, divide into 6 parts.




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






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




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

Bon Appetit!
  It will also be tasty if cooked

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

Since ancient times in Russia, it was customary to cook a stuffed goose or duck for an important occasion; it was not without reason that the saying was born: A bird on a table is a holiday in the house. If you prefer a traditional taste, choose the filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you love the original, you should focus on such a filling as oranges, cherries, quinces, mushrooms with nuts.

Stuffed Duck - Food Preparation

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

Stuffed Duck - Best Recipes

Recipe 1: Duck Stuffed with Sauerkraut

Sour stuffing in the form of sauerkraut, which is then used as a side dish, goes well with fatty duck meat. These two products complement each other perfectly, isolating the excesses of the duck and eliminating excess fat, and cabbage from acid. As a result, the meat is tender, juicy, acquires a mild flavor.

Ingredients:  duck up to 3 kg. For marinade: 1 table. lies. white wine (wine or apple cider vinegar), 2 tables. lodges of vegetable oil, salt, pinch seasonings: black pepper, burning, paprika, dry garlic, marjoram, basil, curry. For the filling: 800 g of sauerkraut, 5 sour apples, 3 onions, 80 g of butter, salt, pepper, 100 ml of dry white wine (in extreme cases, water).

1. Prepared carcass must be pickled at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Spread completely the whole carcass inside and out. Set aside for twelve hours to insist. If time does not wait, pickling can be reduced to three hours.
2. The filling can be prepared the day before, so that on the desired day the duck can only be stuffed and baked. If sauerkraut is chopped coarsely chopped, squeeze out the liquid. Finely chop the onion, fry in butter, put cabbage and stew for five minutes, add apples. They must first be prepared: peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set medium heat and simmer for ten minutes.
3. Set aside a little filling, and put the rest inside the duck, sew on the abdomen. Pour a little lean oil, a glass of water and the earlier part of cabbage with apples into a ducklifter or a high form. Lay the duck from above with the abdomen up. Cover with foil or lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Before the end of cooking, turn the duck over every 15-20 minutes and pour over the liquid and wine. Cool the baked duck a little, remove the threads. To get the filling and put next to the duck on the dish.

Recipe 2: Duck Stuffed with Potatoes

You won’t spoil the porridge with oil, as well as potatoes, so this is one of the suitable fillings for a fat duck. And if to this dish serve various pickles, cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.

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

1. Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass along from the tail to the neck through the sternum. Rub salt into it and spread the marinade inside and out.
2. Peel the onion and garlic, cut into half rings, garlic in circles and fry the mass until golden brown.
3. Peel and boil the potato until half cooked. If the tubers are small or medium, leave whole, if large, cut in half or in quarters.
4. Pour a little oil into a pan or pan, half a glass of water and lay out the duck, the inside of which is filled with boiled potatoes, no need to sew. Put the remaining potatoes on the bottom of the dishes around the duck. Cover the duck with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then completely cover the carcass with foil and back into the oven for an hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, shifting to a dish.

Recipe 3: Duck Stuffed with Quince in a Sleeve

The cooking technology is similar to a duck with apples. The carcass is pickled, stuffed with quince slices and baked. True, the quince aroma is more advantageous than that of apples, so the duck turns out to be much tastier and more interesting. And the barrel, oiled with honey, when baked, turns into a beautiful brownish-golden crust. Mmm, no duck tale!

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

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

• Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.
• To determine the weight of the duck, you must proceed from the calculation for 1 serving / 350 g of duck. It is worth considering that one of the guests may wish for supplements, so it is better to take a larger carcass with a margin.
• If the carcass is baked whole, from time to time it is necessary to water it with the allocated juice, so that the meat is soft and juicy.

Stuffed duck - general principles and methods of preparation

Duck with apples, oranges, quinces, potatoes, cabbage, buckwheat, mushrooms. And it's all about her stuffed duck. Filled with minced meat and browned in the oven, it is the decoration of the festive table and it turns out so tasty that it disappears before the hostess has time to put herself a piece on a plate. But she is not offended, that means the dish was successful, the guests are full and satisfied, and this is the best praise for her. It has long been a tradition in Russia to cook a stuffed goose or duck for an important occasion, and it was not without reason that the saying “A bird on a table is a holiday in the house” was born. If you prefer a traditional taste, choose the filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you love the original, you should focus on such a filling as oranges, cherries, quinces, mushrooms with nuts.

Stuffed Duck - Food Preparation

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

Stuffed Duck - Best Recipes

Recipe 1: Duck Stuffed with Sauerkraut

Sour stuffing in the form of sauerkraut, which is then used as a side dish, goes well with fatty duck meat. These two products complement each other perfectly, isolating excesses - the duck gets rid of excess fat, and cabbage - from harsh acid. As a result, the meat is tender, juicy, acquires a mild flavor.

Ingredients:  duck - up to 3 kg. For marinade: 1 table. lies. white wine (wine or apple cider vinegar), 2 tables. lodges of vegetable oil, salt, pinch seasonings: pepper - black, burning, paprika, dry garlic, marjoram, basil, curry. For the filling: 800 g of sauerkraut, 5 sour apples, 3 onions, 80 g of butter, salt, pepper, 100 ml of dry white wine (in extreme cases, water).

Cooking method

Prepared carcass must be pickled at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Spread completely the whole carcass inside and out. Set aside for twelve hours to insist. If time does not wait, pickling can be reduced to three hours.

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

Set aside a little filling, and put the rest inside the duck, sew on the abdomen. Pour a little lean oil, a glass of water and the earlier part of cabbage with apples into a ducklifter or a high form. Lay the duck from above with the abdomen up. Cover with foil or lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Before the end of cooking, turn the duck over every 15-20 minutes and pour over the liquid and wine. Cool the baked duck a little, remove the threads. To get the filling and put next to the duck on the dish.

Recipe 2: Duck Stuffed with Potatoes

You won’t spoil the porridge with oil, as well as potatoes, so this is one of the suitable fillings for a fat duck. And if various pickles are served with such a dish - cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.

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

Cooking method

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

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

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

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

Recipe 3: Duck Stuffed with Quince in a Sleeve

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

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

Cooking method

Grate the ginger root (or garlic). Coat the duck with salt and soy sauce. Leave for marinating for five hours.

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

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

Stuffed Duck - Tips from Experienced Cooks

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

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

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