Soft and juicy duck cooked in the oven. How to cook soft and juicy duck in the oven

Once you have purchased fresh game, it should be prepared for cooking. Remove internal fat and trim off any excess. If there are hairs on the duck, singe them over the fire. Then rinse the carcass thoroughly under running water. That's all, the duck is ready to cook. The baked duckling will be very tasty.

We will show you how to cook duck, and to make it soft and juicy in the oven, use our tips. Below we will provide some of the most popular ways to cook duck. Now, learn some useful tips to get off to a good start.

Experienced masters share their secrets with novice cooks. Read their tips before you start cooking.

1. Try to choose a young specimen for cooking and bake it whole in the oven, then the meat will turn out soft and not too fatty. It is advisable to buy a duck that weighs about 2.5 kilograms.
2. In order to add juiciness to the dish, you should stuff it with fruits, rice or mushrooms.
3. The delicious aroma will help remove the natural duck odor. You need to marinate the meat for about 3 hours. When cutting, the rump is removed.
4. If you have frozen meat, then you should defrost it slowly and naturally. You cannot use the microwave.
5. Don't know how to cook wild duck? A special baking sleeve or foil will help you. As the fat renders, they should pour it over the top of the meat so that the top does not remain dry. If you want to get golden brown meat, cut off the top layer of foil half an hour before cooking.
6. When placing the duck on the grill, do not forget to put something underneath, otherwise all the fat will drain off.
7. It is allowed to pre-boil the duck. This way you will be on the safe side and the meat will not be raw inside.

Delicious marinades

The duck can be oiled traditionally. That is, coat the carcass with mayonnaise mixed with store-bought seasoning. But there are several recipes for popular marinades that you can easily prepare yourself. Now we will tell you how to bake a duck and give it an unusual taste.

The marinade can be prepared from:

Sour cream, yolk, pepper, garlic and salt;
seasonings with curry, olive oil, ginger, garlic, lemon juice and salt;
mayonnaise, garlic, mustard, pepper, vodka and salt;
white wine, liquid honey, lemon juice, soy sauce, garlic and salt;
citrus juice, liquid honey, white wine, soy sauce, chili pepper, garlic and salt.

As you can see, the main components in everything remain garlic and salt, all other ingredients change. You can experiment and discover your own marinade recipe.

Various options for preparing delicious duck

Well, let's move from words to actions?! Now you know how to marinate a duck for roasting in the oven. All that remains is to find out how to cook a wild duck or a farm carcass in the oven. This is what we will deal with now.

Traditional recipe

Now we will tell you how to bake a duck in the oven according to the classic recipe. Prepare this dish for dinner, and no one in your family will remain indifferent.

Required Products:

Duck (2.5 kilograms);
ginger (30 grams);
lemon (1 piece);
May honey (large spoon);
rock salt (small spoon);
Semerenko variety apples (2 pieces);
vegetable oil (2 large spoons);
soy sauce (3 large spoons);
pepper to taste.

Cooking:

The first step is to prepare the carcass. Now you know how it's done. After processing, be sure to dry the duck with kitchen paper towels. Rub the carcass with salt and pepper. Place the duck in a cup and place in the refrigerator for 2 hours.

Peel the ginger and grate it on a fine grater. In a separate bowl, mix it with soy sauce, oil and May honey. Mix everything well. Add some lemon juice there. That's it, the marinade is ready. It is this that allows you to obtain soft and juicy meat. Lubricate the entire carcass inside and out with the prepared mixture.

Now start preparing the apples. Choose fruits with a little sourness. They must be firm, otherwise they will simply fall apart in the oven. Cut the apples into quarters and stuff the duck with them.

The hole must be covered with hanging skin and secured with a toothpick. Then cook as you like. You can simply place the duck on a baking sheet, or put it in a sleeve or foil. If there are any apples left, place them around the bird.

Send the duck to bake. 15 minutes before cooking, remove the foil or open the sleeve slightly to allow the duck to brown a little. The finished duck can be brought to the table. If desired, cut it into portions. You can serve the carcass with a side dish. Potatoes go well with duck.

Cooking duck in the sleeve

If you want to get not only soft, but also juicy meat, it is better to cook it in a sleeve. Let's start cooking.

Required Products:

Duck (2.5 kilograms);
green apples (5-6 pieces, medium);
favorite dried fruits (310 grams);
lemon (1 piece);
May honey (2 large spoons);
soy sauce (large spoon);
favorite marinade (155 grams);
butter (large spoon).

Cooking:

Prepare and marinate the duck according to your favorite recipe. Be sure to make cuts. Rub the carcass with marinade not only from the outside, but also from the inside. Let's start preparing the filling. Wash the apples thoroughly and remove the core. Cut the fruit into quarters. Soak dried fruits in water for half an hour.

Grate half a lemon along with the zest using a grater with small holes. Transfer the finished shavings to the apples. Add dried fruits there. Add liquid honey and mix everything well.

Stuff the prepared mixture onto the duck, cover the hole with a hanging skin and secure with a toothpick. If desired, the joint can be sewn up.

Now you should prepare a special sauce to add juiciness to the dish. Take half of the grated lemon, a spoonful of liquid honey, melted butter and soy sauce. Rub the prepared mixture over the entire surface of the duck and place it in the sleeve. Tie it and place it on a baking sheet.

Roast the duck for about an hour. Then turn the carcass over and pierce the entire back with a fork. Ultimately, after 1.5 hours, your duck will be ready. If red juice comes out, the meat is not cooked yet. Wait for clear liquid. Serve to the table, decorating the dish. You can prepare it using the same recipe.

Roast duck with mushrooms

You can cook a very tasty baked duck with mushrooms. If few people eat apples after baking, then the mushrooms will simply fly apart. Let's try.

Required Products:

Duck (2 kilograms);
champignon mushrooms (310 grams);
potatoes (500 grams);
onion (155 grams);
salt and black pepper to taste.

Cooking:

First, peel and rinse the onion. Grind it into small cubes. Rinse the mushrooms under running water. Cut them into thin slices.

Peel the potatoes and cut into cubes. Then the chopped onion needs to be fried in oil in a frying pan. Add mushrooms there too. Add salt to taste and continue frying for another 5 minutes.

Then combine the mushrooms and onions with the potatoes. Taste, if there is not enough salt, add and pepper. Continue frying until done.

Prepare the carcass and wash it. Dry with a paper towel and stuff with the prepared mixture. Sew up the hole and place the duck in a special roasting sleeve. Place it on a baking sheet and bake. After 2 hours the duck should be cooked.

Cooking Peking duck

It is impossible to cook a real Peking duck, as the Chinese prepare the carcass in a special way. But according to this recipe you will cook something like a real Peking duck.

Required Products:

Duck (2.5 kilograms);
rock salt (large spoon);
white wine (110 ml);
May honey (145 grams + large spoon for sauce);
ginger (30 grams);
sesame oil (large spoon);
soy sauce (large spoon + 1 tbsp for sauce);
ground pepper (large spoon).

Cooking:

Tackle the duck first. If there are any hairs left, remove them over the fire. Wash the carcass thoroughly and dry with a paper towel.

Then prepare a delicious marinade. For this we need wine with salt. Rub the bird with these ingredients and place it on a jar and place it on a tray. Place the duck in the refrigerator overnight.

Next, remove the duck and brush it with May honey. If it is candied, then melt the honey in a water bath. Then send the bird to a cold place for half a day. In the evening, wrap the duck in foil and bake for 2 hours. Peel the ginger root and grate it with fine holes. Mix all the ingredients needed for the sauce.

Remove the duck and remove the foil. Coat it with the prepared sauce. Cook the carcass for another 15-20 minutes. Mix honey and soy sauce. Pour the mixture over the duck and cook until golden brown. When serving, divide the carcass into portions. Sprinkle sesame seeds on top of the meat. You can decorate with greens and can serve on or any other holiday.

It is usually customary to bake a duck for the holiday. But why not make such a dish on a regular day?! Surprise your family. Now you know how to make duck juicy and tasty. It is important to choose the right carcass and marinade recipe. There are a huge number of ways to cook duck in the oven. Choose any recipe you like and cook the bird in an unusual way.

Of course, a farm duck is significantly different from a hunting duck. The wild carcass turns out dry. But this can happen if cooked incorrectly. If you bake it in a sleeve with a special marinade, the duck will remain juicy and soft. If you took a bird that is too large and are afraid that it will be raw inside, then boil it first. Before you start cooking, be sure to study the rules of experienced chefs, which we provided at the beginning of the article.

The recipes are so simple that even inexperienced housewives can handle cooking duck. The main thing is not to be afraid to experiment. After all, the same thing gets boring over time, so sooner or later you need to learn to cook other dishes. Enrich your knowledge with roast duck cooking skills. You will succeed, good luck!

Don't cook duck because it turns out fatty and tough? Today I offer an original and very simple way to cook duck so that it is soft and juicy in the oven. For these purposes, we will use sour apples (and acid, as you know, is the most important meat tenderizer). Let's prepare a puree from them and spread them in a thin layer under the skin of the duck (I'll show you in detail how to do this - it's actually quite simple). Puree will not only give the duck such softness that the meat literally melts in your mouth, but will also remove excess fat.

Ingredients:

duck 1.5-2 kg
apples 3-4 pcs.
salt 2-3 tsp.
ground pepper mixture

Method for cooking duck in the oven

Pre-bake a few apples and rub through a sieve. Pour the resulting puree into a bowl. Choose apples from late varieties and those that are more acidic. We will also need a few fresh apples for stuffing.

Often, many housewives prefer to buy chicken and not fool themselves with cooking. But nowadays chicken has a different structure, it turns out dry (homemade). I prefer to cook duck. You may find it hard and greasy, but that can be fixed. For the recipe we need a medium duck (about 2 kg). It is advisable that the bird is not mature (old).

The plucked duck carcass must be doused with boiling water to begin with. It is better to do this in a clean sink. This step will help close the pores on the skin, and when baking the duck will be softer and with a beautiful crust.

Gently use your fingers to peel back the skin on the duck, making pockets.

Fill all the gaps between the skin and the meat of the duck with applesauce, rubbing it into the meat. It turns out that you are marinating the duck. The applesauce will soak the duck well, and it is guaranteed to be juicy and soft. Malic acid destroys fats in our case, it will make the duck less fatty.

Now season the duck with salt and a mixture of peppers inside and out and leave for 2-3 hours or overnight in the refrigerator. After this, transfer the duck to a baking sheet. The wings and legs of the duck can be tied to the carcass so that they do not burn when baking. Fill the inside of the duck with apples cut into large slices. If desired, the duck's belly can be sewn up with kitchen thread, in case you are worried that the apples will fall out.

Place the duck in a preheated oven at 200 degrees for 1.5-2 hours. Then, every 20 minutes, open the oven slightly and pour the rendered fat from the baking sheet over the top of the duck. Check the readiness of the duck by piercing the thickest part with a knife. Clear juice always flows out of a cooked duck, not ichor.

Cool the finished duck and serve as a whole on the festive table.

This is how soft juicy duck meat turned out.

Bon appetit!

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. The cut meat should be deep red in color.

10 secrets for cooking duck

Cooking duck is a little more difficult than, for example, chicken, so we have put together useful tips on how to properly cook duck so that it turns out tender and tasty

Choose a duck weighing from 2 to 2.5 kg - this guarantees that the bird is young.
During the cutting process, it is imperative to cut out the duck’s butt so that there is no unpleasant smell.
To make the baked duck more juicy and aromatic, it is better to use apples, oranges, mushrooms with rice, and prunes for the filling.
The 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.
If you have a frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.
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 roasting bag. 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.
If you bake duck without foil or sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
To prevent the duck breast from becoming dry, quickly sear it in a frying pan over medium-high heat.
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.
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 the fat out of 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, salt and pepper. Dip the duck pieces in flour, fry in a dry frying pan for about 5 minutes on both sides. Transfer the duck pieces to a saucepan or roasting pan. Add a small amount of tomato juice and simmer for 25-30 minutes.

Peel potatoes, carrots, parsley root, onions. Chop everything except 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.

Baked duck with apples or oranges, served with a delicious side dish, is ideal for a holiday dinner with the family. There are many subtleties regarding how to bake duck in the oven and what is best to serve it with.

How to cook duck in the oven

Experienced chefs know how to deliciously cook poultry in the oven so that it turns out juicy, tasty, with crispy skin. By following proven recipes, you will get a luxurious dish that will look as attractive as in the photo in cookbooks.

How much to cook

Baking time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, baking technology (whole or in pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. A whole duck is cooked from two hours (1.5-2 kg) to three hours (2-3 kg). The bird is cooked either in foil or in a special sleeve, which helps the meat to quickly cook from the inside.

Duck in the oven - recipe with photo

Since baked duck (wild or domestic) is a traditional element of the holiday table, a great variety of cooking methods have been invented. First of all, the carcass must be thoroughly cleaned of feathers, washed and dried. For a richer flavor and tenderness, the meat can be marinated in wine, lemon juice or vinegar with spices/herbs.

With apples

This recipe is recognized as a classic - apples perfectly emphasize the taste of duck meat. The fruits should be firm, late, green, and sour in taste. It is better to use the bird chilled rather than frozen.

Ingredients:

duck carcass – 1 pc. by 2 kg;
apples – 500 g;
spices (cinnamon, ginger, pepper) - to taste;
lemon/lime – 0.5 pcs.;
oil (olive) – 3 tbsp. l.

Cooking method:

Entirely

There are many recipes for how to deliciously cook baked poultry in its entirety. This is a standard method that requires virtually no additional ingredients. The recipe is very simple, and the end result is a delicious holiday treat.

Ingredients:

whole carcass – 1 pc.;
onion – 2 heads;
lime juice – 30 g;
mayonnaise – 100 g;
black/red pepper (ground), salt, paprika - a pinch;
clean water – 200 g;
garlic - 1 head.

Cooking method:

Wash the bird and dry it with paper towels.
Mix all the spices with mayonnaise and rub the mixture over the bird.
Peel the onion and chop finely.
Chop the garlic.
Fill the inside with the garlic-onion mixture and a squeeze of lime juice.
Close the hole with toothpicks.
To prevent burning, wrap the legs and wings with foil.
Place the carcass in the duckling pan.
Bake for 1.5-2 hours (190 degrees).

Up your sleeve

The baking sleeve is a very convenient device. The poultry will stew in its own juices, and the pan will remain clean. And to get a golden brown crust, shortly before the end of cooking, the sleeve must be carefully cut.

Ingredients:

Indian duck – 2 kg;
apples – 2 pcs.;
thyme - a couple of sprigs;
black pepper (ground), salt - to taste;
sour cream/mayonnaise – 3 tbsp. l.;
garlic – 3 cloves.

Cooking method:

Wash the turkey, dry it, rub it with pepper and salt, let it sit for about an hour and a half.
Mix mayonnaise with sour cream.
Grind the garlic through a meat grinder (or use a blender).
Thoroughly mix the sour cream and mayonnaise sauce with garlic.
Wash the apples, cut into slices.
Rub the inside and outside of the turkey with the prepared sauce.
Stuff the bird with apples and sew up the hole.
Place the duck in the sleeve, tie it, and pierce it several times with a toothpick from different sides.
Bake in the oven for two hours at 200 degrees.

With potatoes

You can stuff a bird for a holiday dish with anything, experienced chefs assure. One of the frequently used ingredients is potatoes, which combine perfectly with the taste of meat. You can serve this dish with sauerkraut, pickles, and any vegetable salad.

Ingredients:

gutted duck – 1 pc. (1.5 kg);
potatoes – 1 kg;
apple – 1 pc.;
mayonnaise – 150 g;
garlic – 4 cloves;
salt, pepper - to taste.

Cooking method:

Rinse the game on all sides and dry with paper towels.
Chop the garlic as finely as possible.
In a bowl, mix mayonnaise, garlic, salt, and pepper until smooth.
Start marinating - place the bird on a baking sheet/roasting pan, rub with sauce on all sides.
Leave for half an hour to soak.
Peel the potatoes and cut into medium pieces.
Do the same with the apple.
Stuff the carcass with some of the apples and potatoes, place some around it, and cover the bird with foil.
Preheat the oven to 190 degrees, cook for an hour.
Take out the dish, remove the foil, and bake for at least another half hour.

With buckwheat

Many chefs use cereals when cooking poultry, and buckwheat porridge is no exception. Duck stuffed with buckwheat in the oven is very simple to prepare. The cereal must be boiled in salted water in advance (1 cup of buckwheat per 2.5 cups).

Ingredients:

duck carcass – 1 pc.;
buckwheat – 1 cup;
lemon – 0.5 pcs.;
dry white wine – 50 g;
duck giblets – 1 set;
olive oil – 1.5 tbsp. l.;
ground black pepper, salt - 1 tsp each.

Cooking method:

Gut the bird, chop the giblets finely, fry in olive oil until a crust forms.
Boil the buckwheat, and then pour the porridge into the frying pan with the giblets, add salt and pepper.
Rub the bird carcass with spices, stuff it with a mixture of porridge and giblets, and sew up the hole.
Pour lemon juice on top, place on foil, and then on a baking sheet, pour over wine.
Place in a well-heated oven (up to 190 degrees) for an hour and a half.
Every 15 minutes, baste the dish with the juice that forms during baking.

Duck fillet in the oven

For those who do not want to cut up the carcass after cooking, you can prepare a dish from pieces of duck breast. Duck fillet in the oven can be combined with any side dish, and you can bake it with ginger and honey - tasty and simple.

Ingredients:

duck fillet – 250 g;
garlic – 3 cloves;
orange – 1 pc.;
honey - 2 tbsp. l.;
ginger – 30 g;
soy sauce – 2 tbsp. l.;
pepper, salt - to taste;
vegetable oil – 1 tbsp. l.

Cooking method:

Cut the fillet into small medallion flatbreads (about 0.5 cm each).
Beat the meat with a kitchen hammer.
Rub the fillet with salt and pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
Place chopped garlic and ginger in a frying pan. Lightly fry.
Place all the ingredients in a baking dish, pour over honey and squeezed orange juice and soy sauce.
Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

A popular poultry recipe that comes from French cuisine is duck baked with oranges. The meat will be very tender and soft, and a crispy, golden brown crust will appear on top. You can add apples or any side dish if you wish.

Ingredients:

carcass – 1 pc.;
oranges – 4 pcs.;
mayonnaise – 100 g;
salt, pepper - to taste.

Cooking method:

Prepare the dressing - mix mayonnaise with pepper and salt.
Rub the carcass thoroughly with the mixture.
Wash the oranges, peel them, and divide them into slices.
Stuff the chicken with oranges through the hole in the belly.
Sew up the hole with kitchen thread or secure with toothpicks.
Preheat the oven to 180 degrees, place the duck on a baking sheet and bake for about an hour.
Periodically baste the dish with the juices released by the bird during the roasting process.

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Beijing style

One of the most famous recipes is Peking duck. For cooking, you will need to prepare poultry fillet, honey and a special dressing. The sauce is called “Hoisin”, and it’s easy to prepare it at home: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, and Chinese five-spice seasonings.

Ingredients:

duck (carcass) – 2.5 kg;
honey - 4 tbsp. l.;
salt - to taste;
hoisin – 100 g;
sesame oil – 1 tbsp. l.;
soy sauce (dark) – 3 tbsp. l.

Cooking method:

Rub the carcass with salt and let it soak for several hours.
Dip the bird in boiling water, dry, spread with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
Preheat the oven to 250 degrees, pour a little water into a baking tray, and place a wire rack over it.
Place the bird on the grill, brushing it with oil.
Roast for half an hour, then reduce the degrees to 150 and bake for another hour.
Then turn the bird over and cook for half an hour.
After this, cut the meat into small pieces and serve with Hoisin sauce and pita bread.

Stuffed with rice

An excellent product that can be used to stuff a bird is regular long-grain rice; it will serve as a side dish. Duck with rice in the oven is very simple to prepare, and you will need a minimum of ingredients.

Ingredients:

long grain rice – 400 g;
duck carcass – 1 pc.;
carrot – 1 pc.;
onion 1 pc.;
vegetable oil – 2 tbsp. l.;
salt, pepper - to taste.

Cooking method:

Boil the rice.
Grate the carrots on a medium grater.
Finely chop the onion.
Fry the vegetables in a frying pan, add rice, salt and pepper, simmer for 10 minutes.
Stuff the duck and bake in the oven (200 degrees) for an hour.
Periodically water with the secreted juice.

With prunes

An option for a festive table dish is oven-roasted duck with apples and prunes. These ingredients will give the meat juiciness and softness. The best way is to use a roasting bag, so the meat will cook in its own juices.

Ingredients:

prunes – 300 g;
duck carcass – 1 pc.;
mayonnaise – 100 g;
apples – 2 pcs.;
garlic – 2 cloves;
spices, salt - to taste.

Cooking method:

Pour boiling water over the prunes for 10 minutes.
Wash the duck and dry with paper towels.
Finely chop the garlic.
Peel the apples and cut into slices.
Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, and salt.
Stuff the duck and place it in a baking sleeve.
Cook in the oven for 1.5 hours at 180 degrees.
Then flip and fry for an hour.

Marinade for duck before baking - cooking secrets

Some useful tips from professional chefs on how to marinate duck for roasting in the oven:

Use a fruit marinade to keep the meat tender. For example, juice from orange or apples.
Adding honey to the marinade is a great way to sweeten the taste of meat.
Among vegetable oils, it is better to choose olive oil - it has no characteristic odor.

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 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

Trim off excess fat and skin from the carcass 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 mold in which 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 flow 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. Line 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 is golden brown and golden brown.

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 roasting 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.