Roast duck: the secrets of a crispy crust. How to cook duck properly. Cooking secrets Delicious duck in the oven with a golden crust

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

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 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 highlight the taste of duck meat.Fruits should be taken of firm varieties, 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 standard way, requiring 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;
pure 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 baking sheet will remain clean. And to get a golden brown crust, shortly before the end of cooking, you need to carefully cut the sleeve.

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. This dish can be served with sauerkraut, pickles, 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 quite 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 cakes (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.

Check out recipes like.

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, which 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– use a baking sleeve, 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.

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Discuss

Duck in the oven - cooking at home, step by step recipes with photo. How to bake a bird

Not a bad duck recipe. The dish turns out without the characteristic “duck” taste. The cooked duck looks very appetizing, beautiful, with a thin crispy crust, but tougher than stewed duck. Try it!

Cooking duck according to this recipe will not take much effort, but the cooking process will take about 4 hours. Take this into account!

PREPARATION:

If you cook from frozen duck, defrost the bird very gradually. I usually put the bag of frozen duck in the refrigerator for a day. During this time, she manages to completely defrost. And only after that I remove the duck from the bag, put it on a plate and let it warm up to room temperature. Carefully remove any large pieces of internal fat from the duck. It is mainly located inside the abdomen and on the neck fold. Boil about 5 liters of water and, holding the carcass by the skin of the neck, slowly pour boiling water over the duck. Drizzle the breast and back of the duck, but try not to pour boiling water inside the carcass.

Place the scalded duck on a wire rack and leave it to dry for 30 minutes. Pour boiling water over the duck again and leave it on the grill for 30 minutes again. Pat the bird dry with paper towels and rub well with salt. Place the duck back on the grill and leave for 30 minutes. Shake off any excess salt from the duck, pat dry with a paper towel, and prick the skin of the bird frequently with a toothpick or fork.

Prick the skin in areas of greatest accumulation subcutaneous fat: on the chest, back, near the legs. Try to pierce the skin to the fat, but do not pierce to the meat! This piercing will help the internal fat to leak out during baking. I will pour cream inside the duck's belly. To prevent them from leaking out prematurely when baking, I sew up the bird’s belly, pushing the tail inside, and sew up the skin of the neck, leaving a small hole open to pour in the cream. I usually tie the duck legs so that after baking they don’t stick out to the sides, but look aesthetically pleasing. Place the sewn duck breast side down on the grill. I usually put a potato under the belly so that the cream does not spill out during baking. Pour cream inside the duck.

Pin the neck crease and place the rack in an oven preheated to 180°C. Place a deep baking tray under the grill to drain the fat. Place the rack with the duck in the lower part of the oven so that the back and wings of the duck do not burn during baking, and the breast of the duck is cooked through. You don't have to add cream. Your duck will still be delicious and crispy. In this case, you won’t have to sew it up, etc. This will greatly simplify the cooking process. About 40 minutes after the start of baking, drain the melted fat from the baking sheet. Bake the duck for about 1.5 hours without turning it (breast side down). Then turn it over. After turning, the remaining cream will pour out of the duck. Pour them out of the pan and place the duck in the top of the oven for another 20 minutes to brown the breast. To give the duck a beautiful crispy color, dilute the honey to a liquid state. I usually use Chinese sweet wine for this, but if you don't have it, you can dilute the honey with water. Using a brush, brush the skin of the duck with diluted honey and place it in the oven for 5-7 minutes.

Then brush with honey again and put in the oven again for 5-7 minutes. And grease again and keep in the oven for 5-7 minutes. Remove the threads and your duck is finally ready!
Enjoy your meal!

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, 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 prettier and cook 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, 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, taste qualities which even the pickiest eaters will appreciate.

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 experiments 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 sound 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 soften possible age characteristics poultry 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 back 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 butter, 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 highly 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. He in the most wonderful way goes well with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add to pea mash, 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!

Every housewife sooner or later is faced with the need to set a table for a considerable number of people. Husband's anniversary, daughter's or son's graduation, Christmas or New Year- you never know the reasons! And you always want the dishes to be not only tasty, but also beautiful, so that the feast will please the guests, and the husband can be proud that he has such a skillful wife.

Almost a month before the expected celebration, the menu is written, kilometer-long lists of products that need to be purchased are drawn up, the serving of dishes, table decoration, decoration of desserts is thought out... In a word, the mouth is full of hassle. And, of course, it’s a rare holiday without meat. And here, too, you want to surprise the guests with something, so cutlets, chops in breadcrumbs and French-style pork are immediately dismissed as familiar and slightly boring dishes.

An ideal option that can amaze friends and relatives and become the signature dish of the table is baked duck. You just need to choose a specimen of this tasty and satisfying bird that is suitable in weight and find a decent recipe that tells in detail how to properly marinate a duck. After all, the marinade usually contains the secret of the tenderness and exquisite taste of any meat. Consider that you have already come to the right place! Today we’ll talk about how to deliciously marinate duck.

Choosing a bird

Naturally, you need to buy it first. Here let us give a few practical advice, thanks to which you can calmly choose the best duck on the market, and not a single trader will be able to deceive you by passing off a specimen that died of old age two weeks ago as a fat duckling. Firstly, the bird should weigh approximately 2-2.5 kilograms.

This guarantees that it is young, and therefore devoid of the characteristic duck smell, which not everyone likes. Secondly, ducks, it turns out, come in egg-laying and meat-laying types. You need the second one - such a bird has more tender and tasty meat. Thirdly, when cut, duck meat should be a rich dark red color. By following these simple recommendations, you will certainly purchase a duck that will be easy and pleasant to cook, and even more so to feast on.

Important process

Now - directly about how to marinate a duck for roasting. There are an endless number of recipes, but for the celebration, of course, you need the most original ones. We suggest you figure out how to marinate Peking duck. This is one of the most famous dishes of Chinese cuisine, one might say, the calling card of the Celestial Empire. It is served with flatbread, two sauces and onions, and, as a rule, guests unanimously recognize the bird prepared in this way as the queen of the table.

So, how to marinate Peking duck. For this, in addition to the duck itself, you will need: sugar - 2 tbsp. l., soy sauce - 5 tbsp. l., honey - 1 tbsp. l., sunflower or olive oil- 1 tbsp. l., hot water. It should be noted that the bird is marinated according to this recipe for quite a long time, so it must be made in advance. So, the duck (gutted and prepared, of course) should be thoroughly washed under hot water. Rub a little salt, not forgetting that soy sauce is also salty. Mix sugar, 4 tbsp. l. soy sauce and add a small amount of boiling water to them - enough so that the mixture is enough to rub the duck.

Carefully coat the bird with marinade and place it on a bottle or jar. Place a deep dish under it or place the entire structure in a saucepan - this is necessary so that the excess sauce drips off. Now you can forget about the duck for the next 12 hours (or better yet, overnight) - it should be thoroughly soaked in the mixture and dry a little so that a delicious crispy crust forms when baked.

If the bird does not fit in the refrigerator, you can take it out to the balcony. However, these are not all the secrets of how to marinate a duck for the oven. After the required time has passed, mix liquid honey with the remaining spoon of soy sauce and vegetable oil. If your honey is thick, you should melt it in a water bath. Rub the duck thoroughly with the mixture again and this time leave for about forty minutes or an hour. That's all! Now you know how to marinate Peking duck, and you can easily cope with this task. Next, it’s a small matter - preheat the oven to 180 degrees, place the bird on a wire rack, and place a baking tray under it, onto which the juice will drain. Let the duck bake like this for about half an hour.

Afterwards, turn it over and bake for another 15-20 minutes. Then put it on the back again, increase the temperature to 220 degrees and finally bake until golden brown. This will take about 15 more minutes. When serving, it is cut into neat slices so that each of them certainly has a crispy crust. This duck is served with two sauces: one is ketchup mixed with squeezed garlic and mustard, the second is soy sauce mixed with garlic. Believe me, your guests will lick their fingers and will certainly ask how to marinate duck in the Chinese style. It’s up to you to decide whether to reveal this secret to them or keep it to yourself!

Simple recipe

If you have a catastrophic lack of time, there is an easier option for how to marinate a duck for the oven. You will need 2-3 tbsp. l. spicy mustard, 2-3 tbsp. l. liquid honey, salt and pepper to taste. The bird should be washed, dried with a paper towel and thoroughly rubbed inside and out with salt and pepper. Then mix mustard and honey in equal proportions and coat the duck with marinade on all sides.

After this, you can immediately send it to the oven. Place the bird on a baking sheet with its back facing down, and before placing it to bake, add a glass of water. Periodically you need to look into the oven and pour the resulting juice over the duck. Poultry prepared according to this recipe turns out juicy, tender, aromatic and, importantly, the time required is minimal. It must be served whole, with fresh vegetables on the side Guests will certainly appreciate your efforts and give a hundred compliments to the baked beauty and your ability to cook delicious dishes.

Conclusion

We hope you find the recipes presented useful. Bon appetit, and may the holiday be bright and memorable!

Step 1: prepare the duck.

First of all, you need to prepare the duck well for the cooking process! To begin with, set it to strong fire deep pan filled with purified water. Add salt and bring the liquid to a boil.

Then we take the bird carcass, rinse it thoroughly inside and outside under cold running water and dry it with paper kitchen towels. After this, place the duck on cutting board, trim off excess fat, use tweezers to pull out the remaining feathers from the skin, wash again, dry and put in a deep bowl.

When the liquid in the pan boils, reduce the temperature of the stove to a medium level, carefully lower the duck carcass into the pan so that it is completely immersed in water, and boil it 3 minutes.

Next, using a slotted spoon, transfer the bird back into a bowl or deep colander, wipe it dry with a waffle towel and leave it in this form to cool for 30 – 35 minutes. This process is necessary so that the pores on the duck skin close and the meat does not release juice during baking.

Step 2: bake the duck - stage one.

While the bird is cooling, preheat the oven up to 150 degrees Celsius and cover a non-stick baking sheet with a sheet of aluminum food foil.
After 30 – 35 minutes We often prick the duck skin with a sharp toothpick, paying special attention to places where there is a lot of subcutaneous fat: legs, breast and back.
Then we transfer the bird to a metal grill (breast side down), place it on the bottom of the prepared baking sheet and place the resulting structure in a preheated oven on 1 hour 30 minutes.

After the required time has passed, increase the temperature oven before 170 degrees Celsius, turn the duck on its back and leave it to bake 1 hour 10 minutes.
After this we raise the temperature again up to 190 degrees Celsius, carefully move the bird to the middle rack and cook it some more 25 minutes, periodically pouring over the juice that has accumulated at the bottom of the pan.

Step 3: prepare the marinade.

After 3 hours of intensive baking, you can start preparing the marinade. Place the required amount of honey in a small bowl.

Pour in sherry vinegar or dry white wine.

Add salt and potato starch.

Add finely grated ginger root.

And using a wooden kitchen spatula, thoroughly mix these ingredients until smooth - the marinade is ready!

Step 4: bring the duck to full readiness.

Now open the oven, use a baking brush to coat the surface of the bird on all sides with marinade and bake it 5 minutes.
We repeat this process three more times., each time carefully turning the duck from side to side and applying the aromatic honey mixture to it.
Next, turn off the oven, let the bird stand in it for a couple more minutes, then carefully lift it with two kitchen spatulas, transfer it to a large flat dish and serve it on the table.

Step 5: Serve the baked duck with a crispy crust.

Roasted duck with a crispy crust and served hot. It is served on a large flat dish, optionally garnished with fresh vegetables or fruits. This dish can be served as a side dish mashed potatoes, salads, porridges from various cereals, as well as boiled or steamed rice. Enjoy!
Bon appetit!

The juice that has accumulated at the bottom of the baking sheet can be poured over the duck or side dish;

The marinade can be supplemented with two types of pepper: black and allspice;

Instead of a baking sheet, you can use a heat-resistant or non-stick tray;

The frozen honey must be melted in a water bath or in the microwave until it reaches a liquid consistency.