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Duck meat recipes are simple. Poultry fillet in honey mustard sauce

Questions about how to cook duck at home arise not only among novice housewives, but also among experienced culinary “gurus.” After all, there is always a “danger” that new, unique recipes have appeared in the world that make poultry meat especially tender and juicy? Read, study, choose!

Ingredients:

prunes (pitted) - 500 g;
apples (sweet and sour varieties) - 6 pcs.;
regular sugar - 40 g;
duck - from 2 kg;
vegetable oil - 20 g;
sprig of rosemary;
half a lemon;
We select the composition of thyme, pepper, ginger, salt.

Preparation:

We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning fine hairs. Wash the bird thoroughly and dry it. We pluck out all the feathers with tweezers, remove the fat from the duck's tail (tail), and remove fat from the skin of the neck. We carry out this procedure without fail.
Pour boiling water over well-washed prunes for three minutes. Cut five clean apples into slices (put one aside), sprinkle with the juice of half a lemon.
Separate the rosemary leaves from the stem, place in a mortar along with pepper, thyme and salt, grind the mixture thoroughly. Rub the duck with the mixture, including the inside.
We combine and mix prunes, apples and sugar, place the products inside the bird, sew up the edges of the skin or fasten them with skewers.
We treat the baking sheet with oil, cut the whole apple into thin slices, lay it out in a layer on a metal sheet, and place the prepared carcass on top.
Place the duck in the oven (190°C) for 3 hours. Periodically baste with the fat formed during the cooking process.

We cut the festive duck into portions, serve with baked fruits, and decorate with bright branches of currants or lingonberries.

Whole duck in the oven

Ingredients:

sour apples - 4 pcs.;
duck - up to 2 kg;
dried apricots, walnuts, prunes - 10 pcs.;
garlic cloves - 5 pcs.;
oil (sunflower or olive) - 20 g;
We select the composition of salt, pepper, spices.

Preparation:

How to cook duck according to the presented recipe? Let's start with the filling. Peel the apples, remove the cores, cut the fruit into slices. Divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all ingredients, add chopped nut kernels.
We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sew them up.
Rub the bird with salt, pepper, and chopped garlic cloves. Place the carcass on an oiled baking sheet, cover with pieces of fruit and whole fruits, and cover with foil.
Bake the dish for 1.5 hours (180°C), periodically pour the duck with the released juice. We remove the paper in 15 minutes. until the end of our action.

Place the whole duck on a plate and decorate with baked fruit.

Duck in the oven with potatoes

Ingredients:

duck - up to 2 kg;
potatoes - 500 g;
onion - 500 g;
red wine - up to 100 ml;
currant juice - 200 ml;
honey - 130 g;
pepper, salt, sprigs of thyme and sage.

Preparation:

Place ruby wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, and heat the mixture over low heat without boiling. Add fresh honey to the slightly cooled fragrant decoction and stir the mixture until the components are completely dissolved.
We cover the pan with foil, treat the paper with oil and lay out the root vegetables, cut into slices, seasoned with salt and spices.
Divide the prepared duck into halves, rub it in the same way, place it in a large bowl, pour over the prepared wine sauce. We place pressure on top and place the product in the refrigerator for 3 hours.
Next, place the duck parts on a bed of potatoes, cover with foil, and bake for 1 hour (190°C). We take out the dish, remove the paper, pour the wine sauce over the parts of the carcass again and continue cooking for 30 minutes. until they get a golden brown crust.

It is useless to describe the fabulous taste of this dish. You just need to prepare it and enjoy it!

Simmer in a slow cooker

Tender and extremely juicy duck cooked in an electrical kitchen appliance is quite “self-sufficient” for creating a luxurious bouquet of various flavors when decorating gourmet dishes.

Ingredients:

carrots - 1 kg;
duck - 1.5 kg;
potatoes - ½ kg;
onion - 1.5 kg;
seasonings and spices, table salt;
garlic cloves - 5 pcs.

Preparation:

Cut the prepared duck into portions, pepper, salt, rub with herbs and spices, and leave in this state for 2 hours.
Wash and peel the vegetables. Chop the carrots into strips, divide the potatoes into cubes, and cut the onion into half rings. Chop the garlic.
Place the marinated parts of the carcass in the multicooker bowl, set the unit to the “Baking” mode, place the duck pieces and fry until golden brown. We do not add water and fat: the bird has enough of its own “resources”.
Add the vegetables and continue cooking in the same program until the food is soft.

Remove the duck from the slow cooker and serve the dish hot.

Peking duck - a cooking classic

Ingredients:

duck - up to 3 kg;
honey - 100 g;
red wine - 200 ml;
soy sauce - 50 g;
vodka (gin) - 100 ml;
ginger, salt, pepper.

Preparation:

We prepare the bird as usual. Rub the carcass dried with napkins with strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “tipsy” carcass for 2 minutes. into boiling water, remove from the liquid and blot again with a paper towel. You should not cook the duck!
Combine wine and honey. Rub the carcass with pepper, salt, then with the wine mixture, put it on a jar, place a tray under it and put it in the refrigerator for a day. We repeat the treatment of the product with honey sauce several times.
Place the duck on a baking sheet (without a jar, of course), pour a little purified water on the bottom, and cover the carcass with metal paper. We try to ensure that the paper does not come into contact with the “body”.
Bake the bird for 30 minutes. (220°C), then place it on the grill. Continue cooking until the skin turns dark brown, even reddish. We “shoe” the legs in foil.
Remove the Peking duck from the heat of the oven, place it on a dish, and pour the wine and honey sauce over it.

Skilled chefs cut the cooked poultry into hundreds of very thin slices. They serve the dish with wishes “zhu ni weikou hao”, which in Chinese means - bon appetit!

Delicious duck pieces

Ingredients:

oranges - 3 pcs.;
poultry carcass;
sprig of rosemary;
pepper, salt.

Preparation:

Divide the clean and dried duck into portions, rub it with salt and spices, and place it in a baking dish.
Squeeze the juice from one citrus fruit and pour over the duck meat. We cut the remaining oranges into thick circles, divide them in half and place them around the carcass. Cover the dish with foil.
We leave the product in the refrigerator for 5 hours, after which we send it out for 50 minutes. into the oven (200°C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.

We serve our charming duck, not forgetting to pour it with orange juice mixed with hot fat from the mold.

Christmas Orange Bake Recipe

Ingredients:

young duck - up to 2.5 kg;
oranges - 6 pcs.;
sweet mustard - 20 g;
soy sauce - 30 g;
not very thick honey - 100 g;
pepper and salt - optional;
celery stalks - 2 pcs.

Preparation:

Combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix thoroughly.
Place the prepared duck in a plastic bag, add the marinade, turn the bag several times so that the sauce is evenly distributed throughout the carcass.
Pour the honey mixture into a separate bowl, remove the bird from the packaging, and place it in a closed container in the refrigerator overnight.
We take out the duck, put oranges cut into slices and peeled celery stalks in the middle. Place the bird on a baking sheet and place it in the oven (220°C) for 1 hour.
Every 20 min. pour the remaining marinade and juice collected from the metal sheet over the carcass.

Serve the duck on a large platter. Cover the golden carcass with orange circles of baked oranges and pour over the glaze sauce. Christmas was a great success!

Duck pilaf in a slow cooker

Ingredients:

small duck - 1.5 kg;
carrots - 2 pcs.;
onion - 300 g;
prunes - 10 pcs.;
rice - 800 g;
head of garlic;
broth or purified water - 1 l;
The composition of pepper, salt, and seasonings is adjusted to personal tastes.

Preparation:

Wash the rice and leave in clean water. Divide the onion into strips, chop the carrots into strips.
We cut the duck into pieces, remove the meat from the bones, and do not throw away the extracted fat. Remove the skin, chop finely, fry in duck fat, remove the cracklings.
Place vegetables in a frying pan, sauté and add duck meat. Pour in broth or bottled water and heat the mixture to a boil. We reduce the heating intensity, place a head of garlic in the middle of the pilaf components and get the so-called zirvak.
Simmer the food for an hour, then remove the garlic, add rice and prunes. Pepper, salt the food, add selected seasonings. We continue cooking for another 15 minutes from the start of the new boil.

Remove the finished dish from the stove, cover with a towel, and leave for a quarter of an hour. Almost Uzbek pilaf with duck is ready!

Poultry fillet in honey mustard sauce

Ingredients:

honey and mustard - 20 g each;
duck fillet;
salt, pepper, spices.

Preparation:

Place pepper, salt and seasonings in a bowl. Separately combine mustard and honey. Rub the resulting dry mixture onto the duck meat, and then brush it with the sweet sauce.
After 30 minutes, place the bird fillet on a baking sheet and bake under foil at 200°C. After an hour, remove the paper and continue cooking the meat until you get an appetizing crust.

Divide the poultry fillet into slices and pour over the remaining honey-mustard sauce.

How to cook wild duck

Ingredients:

wild duck;
bulb;
vinegar (9%);
coarse salt, aromatic herbs (tarragon, basil, rosemary, cumin).

Preparation:

We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, and process the carcass over the fire of the burner. We inspect the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
Wild poultry has a not very pleasant fishy smell, so we marinate the product in bottled water with vinegar (1 tablespoon of essence is needed per glass of liquid) and onion rings. Leave the bird in the solution for 3 hours.
Rub the duck with salt, pepper, and your favorite herbs and spices. We tie the drumsticks of the carcass with culinary thread, wrap it in several layers of foil and make holes in the paper to allow steam to escape.
Bake the bird for 2 hours at 190°C.

Serve the dish on a large platter surrounded by slices of citrus fruit.

Stewed duck in a cauldron

Ingredients:

bulbs - 2 pcs.;
carrot;
garlic cloves - 2 pcs.;
duck;
grated nutmeg, paprika - ½ tsp each;
vegetable oil - 50 g;
peppercorns, bay leaf, salt.

Preparation:

Divide the carcass into portions, place in a cauldron, and quickly fry in oil over high heat.
We cut the vegetables into any shape and send them to the duck along with chopped garlic.
Pour in bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and bay leaf. Reduce the heating intensity and simmer the dish for 1.5 hours.

Serve the poultry stewed in a cauldron hot.

Duck breast baked in dough

Ingredients:

raspberry jam - 30 g;
ready puff pastry - 500 g;
duck breasts - 2 pcs.;
fresh champignons - 150 g;
bulb;
melted butter - 30 g;
parsley, salt, pepper.

Preparation:

Lightly beat the poultry meat, forming layers, then add salt and pepper, grease with raspberry jam.
We roll the slices into a roll, tie them with thread, fry in oil until crusty, “sealing” the meat juice inside the product.
Place onions and chopped mushrooms in the pan where you cooked the breasts. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
Divide the puff pastry into two sheets. Place mushroom filling on one.
Cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. Cover the dough with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in the oven (190°C).

Cut the finished pie into portions and place the duck breasts baked in the dough on a plate.

Cassoulet in Toulouse

Ingredients:

white beans - 50 g;
duck leg;
bulb;
clove of garlic - 1 pc.;
tomatoes - 100 g;
goose fat - 400 g;
a slice of bacon;
sea salt;
chicken broth - 300 ml;
tomato paste, butter, bread crumbs - 1 tsp each;
sausage.

Preparation:

Sprinkle the duck leg with sea salt, place in a container and marinate for up to 10 hours.
Wash off the salt from the meat, dry it with a napkin and place it in a pan with goose fat. Fry for 1.5 hours, after which we bake the product in the oven (250°C) for 5 minutes until crispy.
Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden brown, add legumes, tomato paste, chopped tomatoes and a clove of garlic. Fry the food a little, then pour in the chicken broth and boil the ingredients of the dish for 1.5 hours.
Place the finished beans in a mold, add sausage and bacon, sprinkle the food with bread crumbs, and place in the oven for 5 minutes (220°C).

We ceremoniously place the duck leg on the baked dish. Isn’t this luxurious Toulouse cassoulet a miracle?

Duck stuffed with buckwheat in the oven

Ingredients:

carrots and onions - 1 pc.;
duck;
buckwheat - 100 g;
vegetable oil;
head of garlic;
nutmeg, pepper (black and red), salt.

Preparation:

Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers more than buckwheat, and add a little salt. Boil the product until cooked.
Grind the garlic, add grated nuts, pepper, salt and oil. Mix the mixture thoroughly and coat the prepared duck with it, including the cavity of the bird. We leave the carcass in the fragrant “coat” for an hour.
Chop the onion, fry, add the carrots, cut into strips, and after 15 minutes mix the vegetables with the prepared buckwheat porridge.
Stuff the duck with a slightly cooled filling, sew up the cavity of the bird and put the carcass in the oven for an hour (t-180°C). Don’t forget to water it with the released aromatic juice.

And this is no longer a miracle, but a real culinary masterpiece left to us as a legacy by our ancestors.

Cooking poultry with lingonberry sauce

Ingredients:

duck fillet - 500 g;
lingonberries - 200 g;
lean (sunflower) and butter - 100 g;
brown sugar - 40 g;
red wine - 80 ml;
cinnamon sticks - 2 pcs.;
salt, rosemary, pepper.

Preparation:

Rub clean duck fillet with salt and pepper. To prevent the skin of the meat from becoming deformed during cooking, we cut it in several places..
Place the piece in a hot frying pan with oil (both types of fat) and fry the product until golden brown.
Reduce the heat intensity, simmer the fillet for another 3 minutes, and then transfer to a bowl and cover with foil.
In the frying pan where the meat was fried, place lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the fragrant mixture for five minutes. Dip the duck fillet into the aromatic mixture and add the released meat juice. Heat for one minute and finish cooking.

We cut our deliciousness into oblique slices, try it, feeling proud of the culinary success achieved.

Duck baked in the sleeve

Ingredients:

potatoes - 500 g;
orange;
duck;
bulb;
head of garlic;
We use the amount of olive oil, spices, Provençal herbs according to preference.

Preparation:

Grind the peeled garlic, squeeze the juice out of the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
Rub the duck, divided into small parts, with the resulting aromatic mixture.
After an hour, place the onion, chopped into rings, and root vegetables cut into cubes into the culinary sleeve, sprinkle them with the spicy mixture and salt, and sprinkle with oil. Place pieces of marinated carcass on top of the vegetables. Bake the bird in the sleeve for an hour (180°C).

Ingredients:

cane sugar - 20 g;
salt - 50 g;
duck breast;
pepper, paprika, dried thyme - 1 tsp each;
laurel leaf.

Preparation:

Place the seasonings specified in the recipe in a mortar and grind well.
Remove excess fat from the breast, make cuts in the skin and rub the meat with the spice mixture. Place the meat in a bowl and pour out the remaining seasoning.
Place the product in the refrigerator to marinate for a week.
We take out the breast, wash it thoroughly, dry it with napkins, and pack it in a vacuum or in gauze folded in several layers. Return the meat to the cold for another 3 weeks.

We cut the aromatic dried breast into thin layers and enjoy the spicy taste of the prepared dish.

Duck stewed with cabbage

Ingredients:

white cabbage - 1 kg;
carrot;
bulb;
sweet pepper fruit;
duck - up to 1.5 kg;
use salt, herbs, spices to taste;
lean oil (sunflower or olive) - 50 g.

Preparation:

Divide the prepared duck into pieces and place it in a frying pan, skin side down, to render out more fat. Pour in just a little oil.
Pepper the meat, add salt, sprinkle with spices and herbs, fry on both sides, remove from the container.
In place of the bird, place chopped onion, sauté for 5 minutes and add shredded cabbage, chopped pepper into strips, and chopped carrots. Lightly salt and pepper, add duck pieces.
Fry the food until cooked, periodically turning the components of the dish.

The duck has profitably “swimmed” among the frying vegetables, has been saturated with their flavors and aromas, now it’s time for the plate!

If we put our whole soul into culinary experiments, the question of how to cook duck or another favorite dish never arises. True gourmets say that delicious food is the one with a pinch of love thrown into it!

Usually duck is cooked for the holiday table, especially for New Year and Christmas. Most people prefer to cook stuffed duck, choosing the filling to their taste. However, duck can not only be baked, but also fried, stewed, boiled, and steamed. There are many great recipes for dishes using duck breasts or legs...
But first, we'll tell you how to choose a good duck:
It is better to buy meat type duck. She will have tender, tasty and soft meat. You can also buy meat-egg type duck. It is better not to use egg-laying duck for cooking.
The best ducks for cooking are two-month-old ducks. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell.
The duck should be well-fed and have smooth, shiny, but not sticky skin. When cut, the meat should be deep red in color.
10 secrets for cooking duck
Cooking duck is a little more difficult than, say, chicken, so we've put together some helpful tips on how to properly cook duck so that it turns out tender and delicious.
1. Choose a duck weighing from 2 to 2.5 kg - this guarantees that the bird is young.
2. During the cutting process, be sure to cut out the butt of the duck so that there is no unpleasant smell.
3. To make the baked duck more juicy and aromatic, it is better to use apples, oranges, mushrooms with rice, and prunes for the filling.
4. Cooking time for duck can be calculated approximately like this: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature – 180 degrees. At lower temperatures, cooking time increases. That is, roasting a duck weighing 2 kg will take approximately 1 hour 45 minutes.
5. If you have a frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.
6. You can bake and fry the duck on a wire rack, on a baking sheet, in a duck pot, in a frying pan, in foil, or in a baking sleeve. If you decide to roast the duck whole, it is best to use a sleeve or foil, cutting it 20 minutes before cooking to allow the duck to brown.
7. If you bake a duck without foil and sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
8. To prevent the duck breast from becoming dry, quickly fry it in a frying pan over medium to high heat.
9. There is one more secret for novice housewives: you can boil the duck a little (about 20 minutes), cool it and then cook it according to the recipe, then it will definitely not be raw inside.
10.If you bought an already singed duck, then there is no need to singe it. If not, it is recommended to scorch the bird, especially if there are “stumps”.
The best duck recipes

Duck stuffed with fruit
Ingredients:
Young duck – 2-2.5 kg,
Apples – 300 g,
Pears – 300 g,
Plums – 300 g,
Granulated sugar – 3 tbsp. spoons,
Butter – 3 tbsp. spoons,
Cardamom - several grains,
Cloves – 2-3 buds,
Dry juniper (berries) – 1 handful,
Dry basil – 1 tbsp. spoon,
Salt,
Pepper mixture.
Preparation:
If necessary, singe the duck (burn it over an open fire, for example, on a gas burner), then rub it with salt and a mixture of peppers inside and out.
Remove seeds from apples, pears and plums. Cut the fruit into medium-sized cubes. Add granulated sugar, crushed cardamom, juniper, cloves, basil to the fruit and mix - this will be the filling.
Fill the inside of the duck with the prepared filling, sew up the hole with thread or secure with toothpicks. Place the duck on a baking tray. Melt the butter and pour it over the duck. Place the bird in the oven, preheated to 180 degrees, for 1.5-2 hours. Do not forget to constantly baste the duck with rendered fat.

Duck stuffed with sauerkraut in a baking sleeve
Ingredients:
Young duck – 2-2.5 kg,
Sauerkraut – 600 g,
Onions – 2-3 pcs.,
Duck giblets – 500 g,
Crushed white bread crackers - 1 cup,
Salt,
Pepper.
Preparation:
Rinse the duck, dry it and remove any remaining feathers with tweezers if necessary. Then trim some of the fat off the duck.
Cut the onion into medium cubes and simmer in melted duck fat until soft. Add sauerkraut and simmer it with onions for about 20 minutes. Salt, pepper and separately simmer the duck giblets cut into pieces.
Combine the prepared giblets, crackers and cabbage with onions, mix and stuff the resulting filling into the duck. Secure the cut with toothpicks or sew with thread. Place the stuffed duck in a baking sleeve and cook in the oven at 160-180 degrees for 2.5-3 hours.

Duck breasts with orange sauce

Ingredients:
Duck breasts – 2 pcs.,
Oranges – 2-3 pcs.,
Honey – 2 tbsp. spoons,
Cinnamon – 2 pinches,
Balsamic vinegar – 1 teaspoon,
Butter – 20 g,
Salt,
Pepper mixture.
Preparation:
Rinse the breasts, dry them, and place them on the table, skin side up. Make diagonal cuts on the breasts, first in one direction, then in the other. Salt and pepper the breasts.
Place the breasts in a well-heated frying pan, skin side down, and cook over medium heat for 8-10 minutes, then turn the breasts over and cook for another 3-5 minutes. Place the finished breasts on a sheet of foil and wrap. Then you need to give them a little rest.
At this time, squeeze the juice out of the oranges, pour out the fat from the frying pan and put it back on high heat. Pour orange juice, honey, balsamic vinegar, cinnamon into the pan, add a little salt and pepper. Heat everything over high heat until the volume is reduced by half. Add butter, stir and remove sauce from heat.
Cut the duck breast diagonally into slices 3-5 cm thick, place on a plate and pour over the sauce.

Duck stew

Ingredients:
Young duck – 2 kg,
Carrots – 2 pcs.,
Parsley root – 1 pc.,
Onions – 2 pcs.,
Potatoes – 600 g,
Tomatoes in their own juice without skin (chopped) – 400 g,
Wheat flour – 1 tbsp. spoon,
Dill and parsley – 1 bunch,
Bay leaf – 2 pcs.,
Salt,
Pepper.
Preparation:
If necessary, singe the duck, then rinse, cut into small pieces, and season with salt and pepper. Dip the duck pieces in flour, fry in a dry frying pan for 5 minutes on both sides. Transfer the duck pieces to a saucepan or duck pot. Add a small amount of tomato juice and simmer for 25-30 minutes.
Peel potatoes, carrots, parsley root, onions. Chop everything except the potatoes finely. Potatoes need to be cut into slices and salted.
Lightly fry chopped carrots, parsley root, and onions in the same frying pan where the duck was fried. Add fried vegetables, potatoes, bay leaves and tomatoes to the duck and simmer, covered, until done. Serve with chopped herbs.

Duck pasta sauce
Ingredients:
Duck breast – 2 pcs.,
Onions – 2 pcs.,
Garlic – 4 cloves,
Celery stalks – 4 pcs.,
Tomatoes without skin in their own juice (chopped) – 400 g,
Greens to taste - 1 bunch,
frying oil,
Salt,
Pepper,
Ready pasta.
Preparation:
Cut young duck breast without fat into medium-sized cubes. Fry in a hot frying pan with oil over medium heat for 10 minutes, stirring occasionally. Then you need to put the duck breast in a saucepan, add salt, pepper and stir, cover with a lid and leave for 20-30 minutes.
The onion needs to be peeled and chopped, the garlic needs to be peeled and chopped. Chop celery and herbs. Place chopped onion, garlic and celery stalks in the pan where the duck was fried. Cook them in a frying pan until soft. Then put tomatoes, duck breast into the pan, add herbs, stir, bring to a boil. Reduce the heat and cook for another 5 minutes. At this stage, you can add salt and pepper to the sauce.
Add hot pasta to the prepared sauce and stir.

Roasted duck in marinade is a traditional Christmas and New Year's dish in Western countries. In Russia, not all housewives take up cooking duck, for fear of ruining the dish. Yes, this bird requires special cooking conditions, but handling them is quite simple. The main thing is to observe all the subtleties of the process.

How to prepare a carcass for baking?

Many people, when they hear the phrase “baked duck,” imagine appetizing juicy meat and a tender crispy crust. In order to bake this bird correctly, you need to learn a few simple truths:

Choose the right size carcass: it should be large and fatty, a small duck will be dry, no matter how hard you try to marinate it.
Wash and dry the bird thoroughly.
Before cooking the whole duck, you need to trim off the outer part of the wings (using a knife along the joint) and check whether the coccygeal glands have been cut out during gutting, since when roasting they will give the dish an unpleasant taste.
If you marinate the bird, keep it in the mixture for at least two hours.

Whole baked duck with apples

Surely those people who have never tried this bird, when it is mentioned, imagine duck with apples. This is the most popular way to cook duck. This dish will decorate any holiday table.

How to deal with it?

First defrost the duck carcass, wash it and remove any remaining feathers. In a bowl, mix a spoonful of any vegetable oil and lemon juice, two pinches of cinnamon and one pinch of nutmeg. First rub the duck with salt and pepper (inside and outside), and then spread the prepared marinade. Place it in the refrigerator for several hours.

Peel a few apples and cut them into pieces. Then stuff the duck with fruit and add a few bay leaves. Place the prepared carcass in a deep baking pan, wrapping the wings in foil. Cooking duck in the oven will take an hour. To keep the meat soft, do not forget to pour the juice over the dish. When the dish is almost ready, add a few more chopped apples to it. When serving portions, you need to decorate each plate with them.

Peking duck

Cooking Peking duck is a difficult and time-consuming process. But the flavorful and soaked meat is worth it.

The gutted bird must be hung and poured with boiling water so that the meat turns white. Dry the bird with a paper towel, place in a bowl and pour dry red wine over it. Then rub the duck with coarse salt and put it in the refrigerator overnight.

When the specified time has passed, coat the duck with honey, place it on a bottle and put it in the cold for several hours. Then take a baking sheet and pour water into it, placing a wire rack on top.

Place the duck on the rack and place in the oven for an hour.

At this time, prepare the sauce. Mix 4 tablespoons of soy sauce, grated ginger, vegetable oil and pepper. Rub the hot bird with the mixture and place in the oven for half an hour. When the dish is ready, rub it with honey and soy sauce. It is customary to serve Peking duck with pancakes.

Recipes for cooking duck in the oven: duck with tangerines

Rub the gutted duck with salt and pepper and put it in the refrigerator. Mix three tablespoons of soy sauce and a spoonful of honey and grind with a fork. Peel 6 tangerines and squeeze out the juice, mixing it with honey and sauce. Lubricate the carcass with the resulting mixture.

Take a few more tangerines and kiwis, peel and cut. Stuff the duck with them and carefully sew them up. Then place it on a baking sheet, adding a few tablespoons of water. Place tangerine peel around the bird. Bake the dish for about two hours.

Cooking a whole duck is a painstaking process; be careful to ensure that it does not burn.

Confit - duck in French

Confit is an exquisite dish that has captivated many gourmets. First, you need to cut off all the fat from the duck and divide it into pieces. Then chop a few sprigs of thyme and rosemary. Rub the duck with this herb, adding salt and pepper. Place it in the refrigerator overnight.

Take the cut pieces with fat and place them in a frying pan without oil. These pieces need to be fried on the lowest heat for a very long time. Drain off the resulting fat. It should be approximately 500 ml. If it doesn’t work out, the duck fat can be slightly diluted with vegetable oil.

Remove the duck from the refrigerator, blot any remaining marinade with napkins and place on a baking sheet.

Cut two onions into rings, chop 4 cloves of garlic and add to the duck. Top with some thyme and rosemary. Pour in duck fat and place in the oven on low for three hours.

The confit duck is served with potatoes fried in the remaining fat. Cooking duck this way is quite labor-intensive, but the results are usually delightful.

Braised duck

The bird can not only be baked in the oven, but also stewed in a frying pan. When stewing occurs in its own juices, the meat is better saturated with aromas and comes out very soft.

The recipe for cooking duck is as follows. It is necessary to remove the fillet from the bones and cut into small pieces. Heat the oil in a deep frying pan and put the meat there. Fry the duck over high heat for 3 minutes, stirring constantly. Then reduce the heat and fry for another 5 minutes.

Chop 2 onions and 2 cloves of garlic and add to the bird. Fry for another 15 minutes and then add water to the pan. It should cover the duck. Add 2 bay leaves, a few peppercorns, a pinch of paprika and nutmeg, and salt to the dish.

When the water boils, reduce the heat to low and cover the pan with a lid. Simmer the dish in its own juice for 1.5 hours. After removing from heat, let it simmer under the lid.

Stewed duck is served with any side dish.

In addition to the options for preparing duck presented in the article, it is baked with potatoes in the sleeve, cooked with orange sauce, prunes, and sauerkraut.

Duck meat is more interesting in terms of taste than chicken meat, although it is prepared much less frequently. It is usually stewed or baked. Duck baked in the oven is one of the most successful options for preparing it. Moreover, it is better to bake a whole carcass, it looks much more attractive this way, and it is easier to divide soft, cooked meat into pieces than raw meat. It is generally accepted that serving a bird whole is a festive option.

It’s not at all necessary; in this form it can be prepared for a family dinner. Most often, the bird is baked by first stuffing the belly. Usually this is porridge, cabbage, dried fruits, quinces, apples or oranges; they can be consumed as a complement to meat. A fragrant duck lying on a platter with a golden crust and a side dish laid out around it - what could be tastier?

Duck baked in the oven - food preparation

First of all, the carcass prepared for baking should be well washed, dried, with the feathers completely plucked. The tail of a duck contains glands that emit a not very pleasant aroma, which intensifies when cooked. Therefore, they need to be cut out, or better yet, the tail should be cut off altogether. Duck meat has a specific flavor, so it is recommended to marinate it before cooking. For the marinade, use lemon juice, wine, vinegar with herbs and spices. During marinating, the duck meat becomes more tender and is saturated with the aromas of seasonings.

Duck baked in the oven - the best recipes

Recipe 1: Duck in the oven with oranges

For some reason, almost everyone tried duck with apples, but only a few with oranges. And this dish is more tasty and refined. The delicate aroma and sweet and sour taste of oranges go very harmoniously with duck meat. We suggest you check it out in person. This type of duck is often called Christmas duck, but it can also be prepared for other holidays or on a day off.

Ingredients: young duck carcass - 2.0-2.5 kg, 2-3 green celery stalks, 1-2 oranges. For glaze – 1 orange (juice), 2 tablespoons each. lie sweet wine (preferably dessert wine) and honey. Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table each. lie black pepper and Provençal herbs, 1 teaspoon. dried sage (optional, but recommended)

Cooking method

From the carcass, cut off excess fat and skin in the neck and tail area, remove the extreme joint at the wing.

Dip a cleanly washed carcass without giblets into the marinade (squeeze the juice from lemon and orange and mix the remaining ingredients). Leave the bird to marinate overnight or overnight in the cold, turning it periodically so that it is soaked on all sides.

Grease the form where you plan to bake the duck (preferably with high sides so that the juice from the carcass does not spread) and place the bird on its back. Cut the orange into slices and place in the inside of the duck along with green celery stalks. If you don't have celery, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate it with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered every fifteen to twenty minutes with the juice flowing from the carcass.

For the glaze, squeeze the juice out of the orange, add wine and honey and cook until the mixture has doubled in size. It should become thick, similar to syrup. Allow the finished duck to cool slightly for about fifteen minutes, remove the celery, remove the oranges and place around the carcass and pour the glaze sauce over it.

Recipe 2: Duck in the oven with apples “in the sleeve”

The difference in this recipe is that the duck is baked not just in the oven, but packed in a baking sleeve. This way it remains juicier, because... stewed in its own juice, which does not leak out, but remains in the sleeve. And one more plus - the oven doesn’t get so dirty, because... fat does not splash, which means it will be much easier to wash.

Ingredients: duck carcass – 1.5-2.0 kg, 2-3 green apples, salt, black pepper. For the marinade: 1 lemon (juice), 1 table each. lie vegetable oil and honey, 1 teaspoon. lie balsamic vinegar (optional), a piece of ginger root (or 2-3 cloves of garlic).

Cooking method

First, the duck must be marinated for 12-24 hours, and for this, prepare the marinade. Squeeze the juice from the lemon, finely grate the ginger (or garlic), and mix the remaining ingredients. Dry the carcass, spread with salt (also inside the duck) and pepper, and dip into the marinade.

Cut the apples into halves or quarters, remove the core and place inside the bird. If they fall out, sew up the cut with thread or fasten with toothpicks. Pack the duck in a sleeve and bake for an hour and a half (190C). Ten to fifteen minutes before the end of frying, open the bag so that the carcass browns. Serve the duck, pour the juice over it, and garnish with mashed potatoes and pickles.

Recipe 3: Duck baked in dough

Soft, rosy and aromatic duck and delicious bread soaked in meat juice - it’s delicious at home. The inside of the carcass can be left empty or stuffed with apples, porridge or quince.

Ingredients: duck carcass – 2 kg, 2-3 cloves of garlic (or a 1 cm piece of ginger), juice of a small lemon, 1 teaspoon. sugar, black pepper, 2 teaspoons. prepared mustard, salt, a pinch of hot pepper. Dough: 250 ml kefir, 2-3 cups. flour, 1 egg (plus one yolk for greasing), 1 tsp. baking powder.

Cooking method

Finely grate the garlic (or ginger), mix with lemon juice, mustard, sugar, salt and pepper. Coat the entire duck with the mixture, not forgetting the insides. While the duck is soaking in the aromas, prepare the dough. Mix all ingredients, adding flour in parts to form an elastic dough. Let it rest for about fifteen minutes and roll it out.

Place the carcass in the middle of the layer, lift the edges of the dough, packing the duck on all sides. Cover a baking sheet with paper, place the bird in the dough with the tucks facing down, brush with yolk and bake for one hour (150-160C) until the dough becomes rosy and golden.

Remove the baking sheet from the oven, remove the dough from the carcass and send it back to the oven to bake for another thirty to forty minutes. During this time, it will turn golden, and if you pierce it with a knife, clear juice will appear. This indicates that it is baked. Serve on a platter with pieces of dough around it.

— To roughly determine the baking time of the carcass, you need to weigh it. It takes 20 minutes to cook every 500g of weight, plus 20 minutes for the total weight, i.e. if you bake a duck weighing 2.5 kg, it will take about two hours - (20 minutes * 5) + 20 minutes = 120 minutes.

— Another little trick: if you like very soft meat that literally falls off the bones, then before you put the duck in the oven, you need to... boil it. Yes, yes, that’s right, don’t be surprised. This must be done for 30-40 minutes, until half cooked. The boiled duck is placed on a baking sheet, in this case we do not need foil, and the broth left over from boiling can be used to periodically pour over the bird during baking.

A bird on the table is a holiday in the house.
Russian proverb

Cooking duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to pull off such a trick with your ears. Of course, there are cooks by nature - everything comes easily and immediately to them, they feel the products and intuitively implement recipes of any complexity without looking at a cheat sheet, but such people are unlikely to ask Mr. Google how to cook duck in the oven. Today’s conversation is with those who love to cook, do it with inspiration and gusto, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to execute, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dancing and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck this way, duck that, duck in a new way, in an old way, in a cunning way - there are countless options. What to choose so as not to spoil the bird and please your family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
- Let her go, let her fly.
Film “The Same Munchausen”

Oh, just don’t raise your eyebrows in bewilderment, mentally turning to the author of the article with a question like “What to choose there? I came, bought it - that’s all the parsley!” The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and hope for “maybe” in a standard and quite traditional way, no one argues, but it’s still better to think a little now, pay attention and put a tick in your head, so that later you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? At the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky voice... in a hoarse voice. You can identify such a young lady by looking closely and, sorry, by rubbing her bust: “young women” have soft bones, and the chest can be slightly bent; “Grandmothers” will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; The claws of an old bird often “look” in different directions; they are hard and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will be handed a Pithecanthropus from Paleolithic times in a supermarket are, of course, much less, however, you should be on your guard here too. Do not forget about the obvious signs of a young high-quality bird: the fat should not be thick, dark yellow in color (the lighter the better), the size should be smaller rather than larger, the skin is intact, without darkening, the internal fat should not have a characteristic greenish tint, the stock is not sour. If you have a choice, give preference to unpackaged poultry: who knows what is hidden under the sealed vacuum film in which the duck is tightly wrapped?

So, once the choice of bird has been made, it’s time to start choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Duck in pieces is a convenient solution when you are limited in time resources: you won’t have to wait as long for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from the spreading fragrant smells throughout the house, this recipe is for you.

Ingredients:

1 duck carcass (or the required number of “spare parts” - legs, breasts, thighs);
3 large oranges;
2 tbsp. l. honey;
3 sprigs of rosemary;
salt and pepper to taste.

Wash the duck, dry it, cut it into portions. Dry the skin thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, place in a baking dish with high sides. Squeeze the juice from one orange and pour it over the prepared meat. Cut the remaining citrus fruits into thick slices and place them next to the duck.

Place rosemary sprigs there. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step-by-step photos)

This is a basic recipe for stuffed duck cooked in the oven. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry and are on hand all year round, while plums can be swapped out depending on the season for other fruits such as quinces or oranges.

Ingredients:

medium-sized duck 1 pc.;
apples 3-4 pcs.;
plums 4 pcs.;
salt 1 tbsp. l.;
poultry spice mixture 1 tbsp. l.;
soy sauce 25 ml;
honey 25 ml.

Rinse the duck from the inside, inspect it to ensure there are no remaining feathers on it. Boil water in a kettle. Place the bird in a sink or large bowl. Start pouring boiling water from the kettle over the carcass. After a thorough dousing, the duck's skin will shrink slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a solid crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with a paper towel, rub in salt and spices and leave to marinate for 30 minutes.

Prepare the fruit: core, cut into slices or slices. Stuff the duck with fruit, distributing it inside.

Sew up the hole or secure with a skewer.

Tie the duck legs and wings with kitchen thread. It’s not necessary to do this, but it will look nicer this way and will fry more neatly.

Line a baking sheet with parchment and place the bird back up. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at 170 degrees. Stop the process again and remove the duck to brush with the glaze (soy sauce and honey) for a nice crust. Cook for another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the baking sheet with the duck, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest part - there should be no ichor.

Duck in the sleeve, baked in the oven

If you don’t have a duck pan with a lid, if you don’t trust your culinary intuition and are afraid of drying out the duck, if the thought of cleaning the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to wrap the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

1 duck carcass weighing 1.2 - 1.5 kg;
5-6 large sour apples;
5-6 potatoes;
5 boxes of cardamom;
2 star anise;
1/3 teaspoon cinnamon;
a pinch of chili pepper;
2 tbsp. l. honey;
100 ml low-fat cream;
salt to taste.

Peel the potatoes and cut into large slices. Cut the apples into 4 parts, remove the core. Place the apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, and mix.

Wash the duck carcass, check that it is well gutted, dry it with disposable towels, rub it with salt and honey. Fill the duck with some of the apple and potato filling and sew it together.

Place the duck in the sleeve and place the remaining apples and potatoes next to it. Carefully pour the cream there, tie it properly and place it on a baking sheet.

Bake the duck at 200 degrees for an hour and a half. After the specified time has passed, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a platter. Don't forget to remove the threads and decorate with the remaining apples and potatoes.

Peking duck

Peking duck still has a trail of Soviet popularity, born at a time when this dish could only be tasted in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, will decide to purchase a special unit for blowing the skin, separating the skin from the meat, thus ensuring a special crispiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get a quite good bird, the taste of which will be appreciated by even the most picky eaters.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

1 duck carcass weighing approximately 1.5 kg;
2 liters of water;
50 ml rice vinegar;
1/2 tsp. cinnamon;
1/2 tsp. ground fennel seeds;
3-4 star anise;
1/2 tsp. ground cloves;
1/3 tsp. hot red pepper;
3-4 cm of fresh ginger root;
2 tbsp. l. honey for marinade;
1 tbsp. l. honey for brushing the finished duck;
5 cloves of garlic;
1 tsp. ground ginger;
2 tbsp. l. sesame oil;
3 tbsp. l. soy sauce;
salt to taste.

Wash the duck thoroughly, gut it if necessary, and check whether the skin is clean enough.

Prepare the marinade - put ginger root cut into thin pieces into a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, add water. Bring to a boil, boil for 3-5 minutes. And immediately pour the boiling marinade over the carcass - the skin will tighten a little and become noticeably darker. After this, rub the duck with garlic and dry ginger.

We place the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator to marinate. The duck needs access to air from all sides, and a lot of juice will be released - this is why the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, remove the bird from the refrigerator and leave it at room temperature. Then transfer to a baking sheet with high sides and bake, covered with foil, for 1 hour at 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously substantial and, one might even say, brutal: a noticeable bready aroma gives the bird additional satiety.

Ingredients:

1 duck carcass;
5-6 sour apples;
1 bottle of beer (preferably light, dark if you prefer);
salt, pepper to taste;
1 tsp. caraway;
3 buds of cloves;
10 peas of allspice.

Wash the duck, gut it if necessary, and dry it with paper towels. Rub the bird carcass with salt and pepper and place it in the duckling pan. Place quartered apples mixed with spices around. Fill with beer, cover with a lid, and put in the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip pieces of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will certainly appeal to lovers of non-standard combinations and flavor discoveries.

Ingredients:

1 duck carcass weighing up to 1.5 kg;
400 g pumpkin;
2 oranges;
1/2 lemon;
1/3 tsp. nutmeg;
1/2 tsp. paprika;
3-5 sprigs of thyme;
salt, pepper to taste;
2 tbsp. l. honey;
3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

Cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass and place the duck on a baking sheet. Leave the duck in the oven and bake at 180 degrees for 1 hour. Five minutes before readiness, brush with a mixture of honey and garlic.

10 options for non-standard filling for duck in the oven

- Got it. Duck. With apples. It looks like it's cooked well.
“It seems she also doused herself with sauce on the way.”
- Yes? How nice of her. So, please come to the table!
Film “The Same Munchausen”

Looking for fun dinners? Feel free to fantasize and be creative with fillings - duck in the oven will pleasantly surprise your admiring family every time with its novelty, fresh flavors and your unexpected culinary solutions. The main rule of experimentation is don’t be afraid: even if it doesn’t turn out exactly as you planned, no one will know about it except you, and in response to the possible bewilderment of your household, you can always, proudly lifting up the offended tip of your nose, declare that they have absolutely no understanding of innovative solutions in the field of cooking.

Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

Dry bread crumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

Potatoes are satisfying and familiar, what else can I say?

Buckwheat is an option for lovers of healthy food. Want to get a little rowdy? Add unhealthy but insanely flavorful wild mushrooms.

Rice with vegetables - healthy, easy, traditional and bright. Well, it’s delicious, of course.

Pasta – yeah, exactly. Combined with the fatty duck juice, it turns out incredibly rich and luxurious.

All kinds of legumes sounds strange, but this is a very worthy solution. Nourishing, affordable and, oddly enough, tasty: beans, peas and other comrades love “fatty company”.

Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks especially interesting and original on the holiday table.

Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

Cabbage with prunes - no pretentiousness, just delicious at home.

If you want to catch a duck, take your time. Be silent and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let’s say, knowing that when baking a chicken it is important to check whether there is a piece of liver with vile green bile left inside, they automatically check the same point in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a “duck” guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

Basic steps - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. By neglecting the first points, it’s easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when cutting up a duck and suddenly discovering that you baked it with an uncleaned stomach or forgot to remove a couple of feathers hidden under the wing).

Poultry often has a characteristic, not very pleasant odor. It doesn’t mean that you bought a bad duck, it’s just a feature of the game. Long-term marinating is quite capable of solving this problem: if you properly rub the meat with spices and salt, after baking you will only get a stunning aroma and tasty meat. By the way, about meat: marinating also helps to mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a complete plus (well, and one minus: waiting is so sad!..).

Fill the duck only two-thirds full with the filling - almost any filling will become saturated with duck fat and juices during the baking process, significantly increasing in volume. You can, of course, decide that your generous nature does not imply half solutions (well, or two-thirds solutions), and cram the stuffing into the bird with all your generous soul, however, be prepared for the fact that, with a high degree of probability, the duck in its rear part it will simply burst. Well, if it doesn’t burst, it will most likely spit hot stuffing at you when you serve the dish to the table and take up the game scissors.

To be on the safe side, it is recommended to sew up the “hole” in the duck so that the stuffing that you so lovingly prepared and stuffed inside will remain there. In addition, with this simple action you will also help the filling become tastier - during baking it will be saturated with the released fat, most of which will seep into the filling.

It is better to cut off the “butt” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales in comparison to the very real threat of getting a half-dinner with a very specific smell.

It is, of course, best to bake a duck in the oven in a duck cooker - there your bird will be warm and cozy, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that duck is a fatty bird, a lot, a lot of fat will be released during baking. If you use a regular metal sheet with regular sides, you will have to scrape the fat off the bottom of the oven.

Store-bought duck is baked for about 1 hour, homemade duck – at least 1.5 hours. On average, cooking time is determined at the rate of 45-50 minutes per 1 kg of meat plus 15-20 minutes for browning the crust. More is not always better: it can simply dry out. If you want to hold it longer, cover it with foil or return to step 6 – ducklings. The readiness of meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

When roasting, it’s a good idea to baste the duck with the juice that is released - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, and on top of everything - taste: what you marinated the meat with will certainly be in the juice, which means it will be back in the duck. The cycle, in general.

After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “cook” and become as juicy and soft as possible.

Well, and the most important thing (believe me, this is exactly the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional sauce for duck in Chinese cooking is “hoisin”: soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe you can fantasize about this topic?

P.S.

“She’s a great,” said the Swiss. -Usini shir is delicious with fareny!
A. Dumas, “The Three Musketeers”

And lastly, an afterword, so to speak. When roasting a real domestic duck, it will release a lot, a lot of fat. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and very flavorful stew popularly known simply as confit. Secondly, it is an excellent addition to pates and sausages. Thirdly, it is simply fat on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add to pea puree, it “plays” wonderfully in the company of baked pumpkin. In general, everyone has known for a long time: goose fat or duck fat is simply a very valuable product that cannot just be taken and thrown away. And you know. And don't throw it away.

Let duck be on your table often and tasty, bon appetit!