What can be cooked from half a duck. How to cook duck? Recipes, secrets of cooking duck. Ingredients for roasting juicy and soft duck thighs

09.11.2021Heading: Finishing

Tender and juicy duck in the oven can be cooked in many ways. It can be baked whole in foil, or you can cook only the breast, thighs or wings of a bird in a sleeve, duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes for cooking duck meat with honey, spices, and vegetables. Among the simple instructions step by step photos and video hostesses can easily find a suitable option for cooking stewed or stuffed duck in the oven.

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

Properly prepared marinade is a guarantee of preparing an appetizing and fragrant duck. Adding apples, the simplest spices, will help to marinate poultry meat quickly and easily. You just need to place them with the carcass in a bag or immediately transfer them to the sleeve. The following recipe will show you step by step how to marinate duck for roasting in the oven so that it is soft, juicy and very tasty.

Ingredients for marinating soft and juicy duck before roasting in the oven

whole duck (gutted) - 1 pc.;
lemon - 1/4 pc.;
juniper berries - 8 pcs.;
black peppercorns - 1 tsp;
bay leaf - 2 pcs.;
parsley - 3-4 branches;
salt - 1/2 tsp;
garlic - 1 clove;
ground pepper - 1/2 tsp

Photo recipe for marinating and baking soft duck meat in the oven

Prepare the ingredients for work.

Rub the duck with pepper and salt. Put all the other ingredients inside the carcass and leave for half an hour in a bag or sleeve, cling film for pickling. Then transfer to a mold, cover with foil and put in the oven, preheated to 180 degrees, for 1 hour.

Pour the fat out of the mold and strain. Turn the carcass over and pour over it with fat, put in the oven for 50 minutes. Turn over again and drizzle with fat. Take off the foil.

Preheat the oven to 205 degrees and bake the duck for 15 minutes already without foil.

The original marinade for a whole duck with honey and mustard for the night - a simple recipe with a photo

Marinades with simple ingredients allow you to give duck meat a special softness and spice. The most interesting can be considered a marinade for duck made from honey and mustard, which allows you to make the meat more tender overnight. We have selected a very simple recipe that will tell you how you can marinate a duck before baking it whole in a sleeve or foil.

Ingredients for marinating duck overnight with honey and mustard

whole duck - 1 pc.;
honey - 1/4 tbsp.;
orange juice - 4 tsp;
soy sauce - 1 tsp;
ready-made mustard - 0.5 tsp;
salt - a pinch.

Photo-recipe for marinating overnight and simple roasting duck with mustard and honey

Prepare a marinade from mustard, honey, salt. Make cuts on the carcass, coat the carcass with marinade and place in a bag, sleeve. Refrigerate overnight (at least 6 hours).

Put the bird in a form with a wire rack, cover with foil. Put in the oven, preheated to 140 degrees, for 1 hour.

Turn over and leave for another 1 hour.

Heat orange juice and soy sauce. Add spices to taste. Pour the dressing over the carcass and send it to the oven for another 4 hours, covering with foil.

Every hour you need to turn the carcass and pour fat.

The meat will be ready after the formation of a caramel crust.

How to prepare a soft and juicy duck in the oven with apples - a recipe with step by step photos

Fragrant roasted duck can be cooked as a whole or in separate pieces. We recommend cooking an unusual duck breast. With the following recipe, the duck is roasted in the oven and served with caramelized apples. Such a masterpiece is prepared at home is very simple. If desired, you can bake the meat in a sleeve or foil.

Ingredients for cooking juicy and very soft duck with apples in the oven

duck breast - 2 pcs.;
shallots - 4 pcs.;
red semi-sweet wine - 300 ml;
apples - 4 pcs.;
sugar (preferably brown) - 2 tablespoons;
salt, pepper - a pinch.

Recipe with photo of cooking soft duck meat in the oven with apples

Peel and cut shallots.

Fry onion in oil until golden brown. Then pour wine, add a pinch of salt. Simmer the onion for about 5 minutes.

Make slits on the duck breast and season with salt and pepper.

Brown the duck breast on one side.

Turn the breast over and fry on the other side.

Wash apples, peel and seeds. Cut the apples into large cubes and transfer to the pan. Add sugar and 2 tbsp to apples. duck fat.

Simmer apples until caramelized.

Duck meat cut into slices and put in foil (or sleeve). Bake in the oven at 180 degrees for 20 minutes. Then unfold the foil and cook the meat for another 10 minutes. Before serving, put the meat on top of the apples.

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

Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer the hostesses a step-by-step recipe in which the duck is baked with potatoes in the oven in the usual form. A simple instruction will tell you how to properly prepare a bird, how much to bake a whole duck until fully cooked.

List of ingredients for cooking in the oven a delicious duck with potatoes

whole duck - 1 pc.;
potatoes - 6 pcs.;
onions - 2 pcs.;
bacon - 150 g;
salt, pepper - to taste.

Photo recipe for cooking delicious duck meat in the oven with potatoes

Peel potatoes and cut into large pieces. Bacon cut into cubes. Pour 1 tbsp into a mold or duck bowl. butter, then top with potatoes and bacon.

Peel the onion and cut into large pieces, transfer to a form covered with foil.

Prick the carcass with a fork, coat with salt and pepper, put on vegetables. Put in the oven, preheated to 200 degrees for 1.5 hours. You don't need to cover it with foil. Periodically irrigate with escaping fat. After cooking, leave for another 15 minutes in the oven on the "Grill" mode.

How to cook a juicy duck in the oven in a sleeve with apples - a simple video recipe

Using the sleeve for cooking main dishes is the right decision. With it, you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the hostess will not have to waste time on a long cleaning of the form or ducklings. After use, the sleeve can simply be thrown away and the form wiped with a sponge. You can learn more about how to cook a duck in a sleeve with apples in the oven in the recipe we have selected.

Video on the recipe for cooking duck meat in the oven with apples in the sleeve

The following video recipe perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real culinary masterpiece. At the same time, the sleeve can be used both for marinating and for roasting meat. It is only necessary to strictly follow the instructions of the author and his advice. Then the cooked duck meat in the sleeve will turn out tasty and appetizing.

Soft and very juicy duck in foil or a sleeve in the oven - a step by step recipe with a photo

Cooking a whole duck carcass in foil or a sleeve is quite simple. With this baking, you can make it not only juicy and soft, but also ruddy. The step-by-step recipe with a photo that we have selected will help the hostesses cook duck in foil in the oven easily and simply.

Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve

whole young duck - 1 pc.;
soy sauce - 1.5 tbsp.;
water - 1 tbsp.;
sugar - 1 tbsp.;
dry white wine - 1/2 cup;
garlic - 2 cloves;
green onions - 3-4 sprigs.

A step-by-step photo recipe for baking soft and juicy duck in the oven in foil

Prepare duck for work.

Mix wine, soy sauce, sugar and water. Bring to a boil and reduce heat. Then add onion feathers and simmer them for about 5 minutes.

Put the duck carcass in a bowl with sauce. Drizzle with hot sauce for 10 minutes.

Put a sheet of foil in a duck dish or dish. Put the bird on top and pour over the sauce. Wrap the foil, mark the form in the oven, preheated to 180 degrees, for 40 minutes.

Unfold the foil and cook the carcass for another 10-15 minutes until golden brown.

How to bake a whole duck with apples in the oven to be juicy - a simple photo recipe

You can bake duck meat with apples in a sleeve, foil or a simple form. But to get an original dish, you need to pay special attention to the apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples are harmoniously combined with lemon juice and spices. We suggest that you familiarize yourself with a simple recipe that will tell you in detail how to bake a whole duck in the oven with sour apples so that it is juicy and soft.

Ingredients for cooking soft and juicy whole duck in the oven with apples

apples - 4-5 pcs.;
whole duck - 1 pc.;
cinnamon - 1/4 tsp;
honey - 1/2 tsp;
sugar - 1 tbsp;
cognac - 2 tablespoons;
carrots - 2-3 pcs.;
onions - 2 pcs.;
dried herbs - 1 tsp;
beets - 1 pc.;
spices - to taste.

A simple recipe with a photo of roasting a whole juicy and soft duck with apples in the oven

Peel apples from seeds and peel, cut into large cubes. Sprinkle apples with cinnamon, pour cognac and mix. Sprinkle apples with dried herbs, sugar, sprinkle with honey and leave for 15 minutes.

Peel onions, carrots and beets and cut into pieces.

Spread the whole duck carcass with salt and pepper, stuff with apples. Place the duck on a bed of vegetables. Cover the top with foil. Bake at 200 degrees for 1 hour.

Take out the form, remove excess fat. Turn the duck carcass over and bake for 1-1.5 hours. Then remove the foil and bake the bird for another 10-15 minutes.

How to cook duck so that it is soft and juicy in the oven - recipe with photo

A delicious duck can be baked not only in foil or a whole sleeve. Unusually, you can cook her wings or thighs. We have selected the following recipe for housewives who want to know how to cook a duck in the oven in half an hour so that it is soft and juicy.

Ingredients for roasting juicy and soft duck thighs

duck thighs - 2 pcs.;
salt - 3/4 tbsp;
red wine - 2 tablespoons;
grated ginger - 1 tsp;
garlic - 4 cloves;
honey - 3 tablespoons;
spices - to taste.

Photo recipe for roasting soft and juicy duck thighs in the oven

Defrost duck thighs.

Prepare the rest of the ingredients.

Prepare a marinade of ginger, wine and salt. Coat the duck with marinade and leave in a bag (or sleeve) for 1 hour.

Bake the thighs for 35 minutes at a temperature of 200 degrees on the grate (place a baking sheet with foil under it).

Prepare the glaze from honey, garlic and your favorite spices. Brush the thighs with it and bake for another 5 minutes.

How to cook Peking duck at home - recipe with video

Tender Peking duck is a great addition to any side dishes. It has a spicy taste and an original look. The following recipe will tell you how to cook a whole Peking duck at home.

Peking Duck Recipe Video

Having carefully studied the following recipe, you can cook a juicy Peking duck both simply and quickly. But for this, you will need to follow the special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.

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

Duck stuffed with apples or oranges is great for serving at the festive table. Soft poultry meat combined with fruits and citruses has a breathtaking smell. At the same time, it is prepared very simply: you just need to place apples, a bird in a sleeve and start baking them. The simple recipe below will show you how to cook duck in a sleeve with apples so that it is soft and juicy.

Step-by-step video on the recipe for roasting juicy and soft duck meat with apples in the oven

It is recommended to use the recipe we have selected as a basis. With it, you can learn how to bake a whole duck in a sleeve with apples or bake duck thighs and wings on a pillow of apples. In any case, using a sleeve will allow you to quickly and easily prepare an original dish. The sleeve will allow the apples to bake well, keep the meat soft and juicy.

In this article, we have selected best recipes cooking duck meat with apples, potatoes and other ingredients. Step by step instructions with photos and videos they will tell you how you can cook the main dish in foil, sleeves, ducklings. For example, a soft and juicy duck in the oven is obtained when cooking in Peking style. Whole baked bird with buckwheat, oranges will also be unusual. All instructions are easy to follow and will allow you to easily prepare an original dish.

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Questions about how to cook a duck at home arise not only from novice housewives, but also from highly 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;
a sprig of rosemary;
half a lemon;
we select the composition of thyme, pepper, ginger, salt.

Cooking:

We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning thin hairs. Wash the bird thoroughly and pat dry. We pluck all the feathers with tweezers, remove the “wen” from the duck tail (tail), remove fat from the skin of the neck. This procedure is mandatory.
Well-washed prunes for three minutes, pour boiling water. Cut five clean apples into slices (one set aside), sprinkle with the juice of half a lemon.
We separate the leaves of rosemary from the stem, place in a mortar along with pepper, thyme and salt, carefully grind the composition. We rub the duck with the resulting mixture, including the inside.
We combine and mix prunes, apples and sugar, place the products inside the bird, sew the edges of the skin or fasten with skewers.
We process the baking sheet with oil, cut the whole apple into thin plates, spread it in a layer on a metal sheet, place the prepared carcass on top.
We send the duck for 3 hours in the oven (190 ° C). Periodically pour over the fat formed during the cooking process.

We cut the festive duck into portions, serve with baked fruits, decorate with bright sprigs 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.

Cooking:

How to cook a duck according to the presented recipe? We start with the filling. We clean the apples, remove the cores, cut the fruit into slices. We divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all the ingredients, add the 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, chopped garlic cloves. We place the carcass on a baking sheet treated with oil, cover with pieces of fruit and whole fruits, cover with foil.
We bake the dish for 1.5 hours (180 ° C), periodically water the duck with the juice that stands out. We remove the paper in 15 minutes. until the end of our activity.

We spread the whole duck on a dish, decorate with baked fruits.

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.

Cooking:

We place ruby wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, heat the composition over low heat without boiling. Add fresh honey to a slightly chilled fragrant broth and stir the mixture until the components are completely dissolved.
We cover the form with foil, process the paper with oil and lay out the root crops, cut into plates, seasoned with salt and spices.
We divide the prepared duck into halves, rub it in a similar way, place it in a large bowl, pour over the prepared wine sauce. We place oppression on top, send the product for 3 hours in the refrigerator.
Next, spread the parts of the duck on a pillow of potatoes, cover with foil, bake for 1 hour (190 ° C). We take out the dish, remove the paper, once again pour the parts of the carcass with wine sauce and continue cooking for 30 minutes. until they turn golden brown.

Describing the fabulous taste of this dish is useless. It just needs to be prepared and enjoyed!

Stew in a slow cooker

Tender and extremely juicy duck, cooked in a 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.

Cooking:

We cut the prepared duck into portions, pepper, salt, rub with spices and spices, leave for 2 hours in this state.
Wash vegetables, peel. We chop the carrots into strips, divide the potatoes into sticks, cut the onion into half rings. We chop the garlic.
We put the pickled parts of the carcass into the multicooker bowl, set the “Baking” mode on the unit, place the pieces of duck and fry until golden brown. We do not add water and fat: the bird has enough of its own "resources".
We spread the vegetables and continue cooking in the same program until the products are soft.

We spread the duck from the multicooker, serve the dish hot.

Peking duck - a classic of cooking

Ingredients:

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

Cooking:

We prepare the bird in the usual way. We rub the carcass dried with napkins with a strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “drunk” carcass for 2 minutes. in boiling water, remove from the liquid and blot again with a paper towel. Duck should not be boiled!
We combine wine and honey. We rub the carcass with pepper, salt, then with a wine mixture, put it on a jar, put a tray under it and send it to the refrigerator for a day. We repeat the processing of the product with honey sauce several times.
We spread the duck on a baking sheet (without a can, of course), pour a little purified water on the bottom, cover the carcass with metallic 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 a wire rack. We continue cooking until a dark brown, even reddish color appears on the skin. We “shoe” the legs in foil.
We extract the Peking duck from the heat of the oven, put it on a dish, pour over the wine sauce with honey.

Skilled cooks cut the cooked bird into hundreds of the thinnest slices. A dish is served with the wishes "zhu ni veikou hao", which in Chinese means - bon appetit!

Delicious duck pieces

Ingredients:

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

Cooking:

We divide the clean and dried duck into portions, rub with salt and spices, place in a baking dish.
Squeeze juice from one citrus, pour over duck meat. Cut the remaining oranges into thick circles, divide them in half and spread them around the carcass. Cover the dish with foil.
We leave the product for 5 hours in the refrigerator, after which we send it 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 over it with orange juice mixed with hot fat from the mold.

Christmas Orange Roast 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.

Cooking:

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

Serve the duck on a large platter. We cover the golden carcass with orange slices of baked oranges, pour over the icing sauce. Christmas was a 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;
a head of garlic;
broth or purified water - 1 l;
the composition of pepper, salt, seasonings is consistent with personal tastes.

Cooking:

Rice wash and leave in clean water. We divide the onion into strips, chop the carrots into strips.
We cut the duck into pieces, free the meat from the bones, do not throw away the extracted fat. Remove the skin, finely chop, fry in duck fat, remove the greaves.
We put vegetables in the pan, sauté and add duck meat. Pour the broth or bottled water, heat the composition to a boil. We reduce the intensity of heating, put a head of garlic in the middle of the pilaf components and get the so-called zirvak.
Stew the food for an hour, then remove the garlic, spread the rice and prunes. Pepper, salt the food, add selected seasonings. We continue to cook for another 15 minutes from the start of a new boil.

Remove the finished dish from the stove, cover with a towel, 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.

Cooking:

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

We divide the bird fillet into slices, pour over the remaining part of the honey-mustard sauce.

How to cook wild duck

Ingredients:

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

Cooking:

We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, process the carcass over the burner fire. We arrange a revision of the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
The wild bird 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, your favorite herbs and spices. We tie the drumsticks of the carcass with culinary threads, wrap it in several layers of foil and make holes in the paper to let the steam out.
We bake the bird for 2 hours at t 190 ° C.

Serve on a large platter surrounded by slices of citrus fruits.

Braised 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.

Cooking:

We divide the carcass into portions, place in a cauldron, quickly fry in oil over high heat.
We cut the vegetables in any shape, 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 parsley. Reduce the intensity of heating, simmer the dish for 1.5 hours.

We serve the bird stewed in a cauldron hot.

Duck breast baked in dough

Ingredients:

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

Cooking:

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

We cut the finished pie into portions and put the duck breasts baked in dough on a dish.

Cassoulet in Toulouse

Ingredients:

white beans - 50 g;
duck leg;
bulb;
garlic clove - 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.

Cooking:

Sprinkle the duck leg with sea salt, place in a container and marinate for up to 10 hours.
We wash off the salt from the meat, dry it with a napkin and put it in a pan with goose fat. We 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, add the beans, tomato paste, chopped tomatoes and a clove of garlic. We fry the food a little, then pour in the chicken broth and boil the components of the dish for 1.5 hours.
We put the finished beans in a mold, attach the sausage and bacon, sprinkle the food with bread crumbs, send it to the oven (220 ° C) for 5 minutes.

We solemnly lay out the duck leg on the baked dish. Isn't this sumptuous Toulouse-style cassoulet a miracle?
Ingredients:
carrots and onions - 1 pc.;
duck;
buckwheat - 100 g;
vegetable oil;
a head of garlic;
nutmeg, pepper (black and red), salt.

Cooking:
Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers larger than buckwheat, and add a little salt. Boil the product until cooked.
Grind the garlic, add the grated walnut, pepper, salt and oil. Thoroughly mix the composition and coat the prepared duck with it, including the cavity of the bird. We leave the carcass for an hour in a fragrant "fur coat".
Ingredients:
duck fillet - 500 g;
lingonberries - 200 g;
vegetable oil (sunflower) and butter - 100 g;
brown sugar - 40 g;
red wine - 80 ml;
cinnamon sticks - 2 pcs.;
salt, rosemary, pepper.

Cooking:
Rub clean duck fillet with salt and pepper. So that the skin on the meat does not deform during the heat treatment, we cut it in several places.
Put the piece in a hot frying pan with oil (both types of fat) and fry the product until golden brown.
Reduce the intensity of heating, simmer the fillets for another 3 minutes, and then transfer to a bowl and cover with foil.
In the pan where the meat was fried, we put lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the odorous mixture for five minutes. We lower the duck fillet into a fragrant composition, add the released meat juice. Heat for one minute and finish cooking.

We cut our yummy into oblique slices, try it, feeling proud of our culinary success.

Duck baked in the sleeve
Ingredients:
potatoes - 500 g;
Orange;
duck;
bulb;
a head of garlic;
the amount of olive oil, spices, Provence herbs is used according to preference.

Cooking:
We grind the peeled garlic, squeeze the juice from the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
We rub the duck, divided into small parts, with the resulting fragrant mixture.
After an hour, we put the onion, chopped into rings, chopped root vegetables into the culinary sleeve, sprinkle them with a spicy mixture and salt, sprinkle with oil. On top of the vegetables lay out the pieces of pickled carcass. We 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.

Cooking:
We send the seasonings indicated in the recipe to a mortar and grind well.
We remove excess fat from the breast, make cuts on the skin and rub the meat with spices. We place the meat in a bowl and pour the rest of the seasoning.
We send the product to the refrigerator for a week of pickling.
We take out the breast, wash it thoroughly, dry it with napkins, pack it in a vacuum or in gauze folded in several layers. We return the meat to the cold for another 3 weeks.

We cut the fragrant dried breast into thin layers, enjoy the piquant taste of the cooked dish.

Duck stewed with cabbage
Ingredients:
white cabbage - 1 kg;
carrot;
bulb;
sweet pepper fruit;
duck - up to 1.5 kg;
salt, herbs, spices we use to taste;
vegetable oil (sunflower or olive) - 50 g.

Cooking:
We divide the prepared duck into pieces, put it in the pan with the skin down to melt more fat. Pour in quite a bit of oil.
We pepper the meat, salt, sprinkle with spices and spices, fry on both sides, take it out of the container.
In place of the bird, place the chopped onion, sauté for 5 minutes and add the chopped cabbage, chopped peppers, chopped carrots. Slightly salt and pepper, add pieces of duck.
Fry the food until cooked, periodically turning the ingredients of the dish.

The duck usefully "swimmed" among the roasting vegetables, saturated with their tastes and aromas, it's time for a plate!

If we put our whole soul into culinary experiments, the question of how to cook a duck or other favorite food never arises. True gourmets say that delicious food is the one in which they throw a pinch of love!

Delicious and simple recipes duck preparations (fried, stewed or baked) are found in all culinary traditions of the world. Each country has its own peculiarities and rules for cooking a whole duck, but the Chinese are especially successful in this: the famous Peking duck, grated with honey and served with juicy onion, green sauce and tangerine cakes, is considered the best way cooking duck for Christmas and New Year.

Choosing a good duck

It is not easy to find a suitable duck for a festive table, because a quality bird, well-fed, dry, soft, smooth, not slippery and odorless, is not often found. At the same time, she should have a firm breast, shiny skin, delicate webbed paws and rich red meat in the context. Consider yourself lucky if you managed to find a two-month-old duck weighing 2–2.5 kg.

Interestingly, the store duck has more tender meat and tastes like chicken, while the country duck is considered more fatty.

The basics of proper cooking duck dishes in the oven

A whole carcass, cooked in slices or stuffed, but the most delicious is the stuffed duck, the various variations of which allow you to get a new dish every time. The most popular fillings for stuffed duck are sweet and sour apples, sauerkraut, soaked lingonberries, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta, legumes, fruits, dried fruits and nuts.

Before cooking the duck at home, it is necessary to wash it well, dry it, pickle it or rub it with salt, spices, garlic inside and out, and then fill it with two-thirds of the stuffing. Then it is necessary to sew the edges with a thread, coat the duck with vegetable oil and send it to the oven in a roaster or on a baking sheet with high sides.

The most important thing in cooking a baked duck is to achieve softness, juiciness and rich taste. To do this, you need to calculate the exact cooking time of the duck in the oven, taking 45 minutes for each kilogram of duck meat from the moment the oven is fully heated, not forgetting to include 25 minutes for browning the carcass.

It takes up to 90 minutes to cook duck in pieces in the oven, depending on the size of the pieces and the initial tenderness of the meat. The finished bird is served with various side dishes, spicy sauces, herbs, sour snacks and dry red wine.

Duck and game: cooking recipes and their differences

Cooking Peking Duck is different from traditional recipes the fact that the carcass is poured over with boiling water, then rubbed with garlic and spices, put on a jar and placed in the refrigerator for 12 hours in a deep plate, since juice will stand out from the bird. Cooking Peking duck is usually not very difficult, because it is baked in foil for an hour, after which it is coated with a mixture of ginger, sesame oil, soy sauce and pepper and again goes to the oven for half an hour. The oven temperature for duck should be set to 200°C in the first stage and 250°C in the second stage. After being ready, the duck is smeared with honey sauce and served on the table.

Cooking stewed duck, cut into pieces, involves pre-frying the meat with onions and vegetables. During the frying process, juice is released from the bird, in which the duck is stewed for an hour with the periodic addition of water or wine. If desired, you can supplement the dish with vegetables, mushrooms and dried fruits.

Cooking a duck in a pan begins with marinating - the carcass is rubbed with salt, pepper and coated with mayonnaise, and after half an hour the bird, cut into portions, is fried on both sides in a hot pan, and then poured with water and stewed until cooked with spices and vegetables. A whole duck is fried in the same way.

Cooking duck in a sleeve or foil follows the usual scenario with one difference - the duck is placed in a sleeve or wrapped in foil, and then sent to the oven. The meat can be overlaid with potatoes and other vegetables, and the carcass can be greased with a mixture of honey, butter and garlic. In foil, usually for an hour, and in a sleeve - 90-100 minutes with a baking temperature of 180 ° C.

Methods for cooking wild duck are slightly different from traditional recipes for cooking poultry. The fact is that game meat is harsh, so it takes more time to bake or stew. It is best to cook the wild duck in pieces so that it is well baked, however, the game has one peculiarity - its meat looks uncooked, although in fact the duck may be ready. The piquant taste of game can be emphasized with roots and herbs, and the specific smell of fish, characteristic of a wild duck, can be eliminated by marinating it in spices.

A few more duck cooking secrets

Before baking the duck, do not forget to cut off the butt to rid the dish of an unpleasant smell.
To get juicy meat, it is better to use juicy fruits and berries as a filling - apples, oranges, prunes, cranberries and lingonberries.
If you are cooking the duck in foil or a sleeve, be sure to remove them 20 minutes before cooking so that the bird is browned.
Periodically take the duck out of the oven and baste it with the fat that melts during the baking process.
Cooking duck in a slow cooker is considered easier and faster, besides, this method of baking, stewing or frying allows you to save everything as much as possible. beneficial features meat, and at the same time it remains amazingly soft, tender and juicy.
So that the duck breast does not turn out to be overdried, it should be fried very quickly on both sides at maximum heat.
Experienced housewives boil the duck for 20 minutes, and then cook it according to the recipe - thanks to this trick, the duck will never be raw.
Cooking duck in a roaster and a cauldron made of ceramics, tempered glass and cast iron makes the bird tender, tasty and fragrant.

Properly cooked duck meat is usually pink and without blood, with a delicate taste and pleasant aroma. Dieters are afraid to include duck in their diet - and completely in vain. Adherents of a healthy diet can also enjoy this dish if they buy less fatty poultry, stuff the carcass with dietary fillings and remove the skin before eating. Duck is an excellent dish not only for the holidays, but also for every day, and it is combined with all products, so you will not have problems with side dishes. On our site you will find interesting duck recipes with photos. Enjoy gourmet dishes and indulge in gastronomic pleasures!

Content:

For some reason, duck meat, tasty and rich in amino acids and vitamins, rarely appears on the tables of city dwellers. Rumor has it that it has an unpleasant smell or taste, but any village housewife or summer resident who grows ducks in her personal backyard will answer that if you don’t like duck, then you don’t know how to cook it.

Cooking duck dishes is different from the usual methods of working with Bush's legs.

And the thing is that the duck is gaining more fat. This bird is quite large, and its meat is more elastic than chicken, especially if the duck is no longer young. This must be taken into account when choosing and cooking duck according to any recipe.

Choosing a "victim"

Well, let's go choose a duck - now there are a lot of them both in the store and on the market. Just like brides in the city of Ivanovo.

For roasting whole, it is better to choose a younger duck. It will cook faster and be softer. On the shelves of shops, carcasses of ducks from poultry farms mainly fall. There, ducks are fed for 60 days, so you can not worry and choose by size or price.

Domestic duck is tastier and healthier than factory duck, but ducklings are kept throughout the summer season, and by autumn-winter they can be up to six months old. Yes, and retired tribal old women also have to be put somewhere - in soup or roast.

Young duck - weighing up to 2 kg, light skin, yellow paws. The color of fat is white.

The old duck has yellowish skin, orange paws. The color of fat is yellow. The older the duck, the richer the color of the legs and fat. The weight of such a duck can reach 3-5 kg.

Carcass processing for cooking

Let's start processing the duck. Frozen carcasses thaw for quite a long time, so it is better to have up to 12 hours to defrost. If we bought a steam or chilled duck, there are no questions.

I'll take the guts. You don't have to throw them away, they will come in handy. We scald the duck with boiling water, remove the “stumps” - parts of feathers that look like hedgehog needles. When you have carried out such a procedure, dry the carcass with a towel and singe over the fire. Be sure to remove the fatty gland at the base of the tail. Its contents can spoil any dish.

The basic cooking recipes are the same as for any meat or poultry:

Roasting a whole duck;
Cooking sliced duck;
Duck soups and broths.

Whole roasting

Before baking, it is necessary to separate the bony parts of the wings. They dry out and are not edible. And so they can be added to giblets in order to someday cook the broth. We do the same with the neck and paws. Remove belly fat.

The duck is smeared with garlic crushed in a press and mixed with salt and pepper. Then the carcass must be wrapped in a film and left for a couple of hours. Garlic mass can be replaced with mustard or grate the duck with a mixture of herbs. This is done so that the meat is saturated with the aroma of spices. And the mustard at the same time slightly softens the meat.

If we plan to just bake the duck, without stuffing, then it remains only to wait until it marinates.

And if you decide to bake a stuffed duck, then we will prepare the filling. Filling recipe options:

Cereals;
fruit;
Vegetable.

Minced cereal

You can prepare the following filling: 2/3 cup buckwheat, duck or chicken giblets, a raw egg, onion garlic.

Boil buckwheat slightly. In a meat grinder, crank raw offal, you can only bird liver. Finely chop the onion. Crush the garlic with a knife and chop. Mix everything, beat in the egg. Slightly warm the mass in a pan with fat until excess moisture evaporates. Add salt and pepper to taste.

Buckwheat is a good substitute for rice and millet.

Fruit filling

The traditional recipe is duck with apples or quince. For one duck you will need 4-5 apples or quinces. Apples are better to choose sour, with dense pulp. Antonovka or Renet Simirenko are well suited. Cut the fruit into quarters, remove the seed chambers. Cut each quarter in half. The pieces will be just right.

Apples can be supplemented with dried fruits: prunes, figs, dried apricots. Soak them in wine, cognac or pour boiling water for a few minutes to soften. Different variations of the combination of fruits in the filling will give flavor nuances in each individual case.

Duck with vegetables

Vegetable fillings can be varied by combining them with spices or creating a multi-colored set of vegetables, your own recipes. For example, cut carrots into large washers, potatoes into 2 cm cubes, add chopped celery, small red onions, whole garlic cloves, black olives.

Sauerkraut goes well with duck. It must be stewed a little with the addition of spices and onions. Here, too, various variations of recipes are possible with the addition of fried mushrooms, smoked meats, apples or quince (they must be cut smaller than for duck with apples), prunes.

We stuff the duck with stuffing. We connect the edges of the abdomen and sew with a thread. You can chip them with wooden toothpicks. Time to put it in the oven.

A few secrets of roasting duck. First of all, the oven must be preheated to 250 degrees. The first 10 minutes we will withstand it in such heat. Then we reduce the temperature to 200 degrees for another 10 minutes, and finally cook it at 180 degrees.

The second secret is that if the duck is fried on a baking sheet, without parchment, a bag or foil, it should be watered about once every 15 minutes with juice and fat that accumulate in the baking sheet.

The readiness of the duck is easy to determine by piercing it with a knife. The juice that comes out will be clear when the duck is cooked through. It is undesirable to keep it in the oven, the meat will become dry.

The duck baked in the oven is ready. Take out and put on a platter. We remove the threads or toothpicks, take out the filling with a spoon and lay it around the duck. We admire the result and ... we invite everyone to the table.

Soups and broths from duck

Baked ducks are not for a daily meal, only for the holiday. How to eat duck on weekdays?

First of all, you can cook soups and broths. The duck is too big to be boiled whole like kuru. For a family for soup or broth, 1 kg of duck is enough.

To cook shurpa according to the recipe, divide duck meat with bones into 5-6 parts and fry, laying the pieces skin down. When the fat is rendered, turn over. Add 3 chopped onions and the same amount of carrots, fry, stew for half an hour. Then add water and cook shurpa. After an hour, add about five potatoes, parsley, peppercorns, salt. When potatoes are ready, add dill and parsley.

If, while cooking the broth, pour half a glass of rice, millet or buckwheat into it, and then do the same as when cooking shurpa, you will get a “hunting” soup. But we don’t admit to anyone that we bought the duck in a supermarket around the corner, do we?

On duck broth, you can cook borscht or cabbage soup. There are so many housewives, so many recipes. Let everyone prepare their own. And for noodle broth, you can also take duck instead of chicken. Just remember that this soup will take longer to cook.

Second course options

And what do we have for the second? Well, of course - a duck. You can cook it with bones, according to the recipe of chakhokhbili or roast.

For roast, cut 1 kg of duck into portions and fry without fat - the fat will be rendered from the duck. Add chopped onion - 1-2 heads, fry a little more. Fry 5-6 medium potatoes in pieces separately until golden brown. And then we combine meat and potatoes in a brazier, add carrots for beauty - cubes, parsley and pepper. Half a glass of sour cream - we send it to the same brazier and pour in boiling water - about a glass. Heat until boiling, salt and reduce the fire - let it slowly stew for an hour.

If you want something Caucasian and spicy, let it not be a dagger, but a variation of the Georgian chakhokhbili recipe. Let's not be boring - where is the pheasant sitting, from which it is right to make chakhokhbili? And there is a duck. We cut, put in a roaster, fry under the lid. Five pieces of tomato peeled and finely chopped. Or take a couple of tablespoons of tomato paste. Five onions and 2 bell peppers cut into half rings, thick. All vegetables in turn, with an interval of 10 minutes, add to the duck. Salt to taste. We stew for an hour. Cilantro and basil will give the necessary flavor to the dish - we will add them too. Suneli hops, hot peppers and garlic at the very end of cooking - so that the aroma does not disappear.

Stuffed duck with rice, in the oven

Duck stuffed with rice in the oven is the best dish for both guests and your own family. And when she combines rice - it's so convenient, with one roasted duck we get two side dishes! The duck is very juicy and soft. This original recipe will save time in the kitchen and give you the opportunity to show off your culinary skills. And the beautifully and originally designed dish, as it were, confirms the old saying "A bird on the table is a holiday in the house."

Duck with mayonnaise in the sleeve

Starting from the 19th century and ending today, at a dinner party, such a dish as baked game has always been in the spotlight. It is always tasty and satisfying food, in the preparation of which the housewives have achieved maximum success! One of these recipes is duck with mayonnaise in the sleeve. It would seem that there is nothing complicated. But a lot depends on the marinade and the stuffing of the bird. Once you cook a dish according to this recipe at least once, you will forever forget that duck can be tough.

Duck in the oven

Incredibly fragrant and mouth-watering dish, which is ideal for a festive table. Baked duck with delicious sweet and sour sauce will pleasantly surprise not only you, but also all your guests and loved ones. Double heat treatment allows you to get such soft and tender meat that it just melts in your mouth. So, the recipe for cooking duck in the oven.

If you are thinking about what to cook for the Christmas table, then pay special attention to the presented culinary recipe - Duck in tomato sauce. It is not difficult to prepare and very tasty dish! Households and guests will be delighted with this amazing duck!

Country style duck with sauerkraut

There are many duck recipes in the world. This is a very tasty bird that can be baked, fried, stewed and boiled. Broths from it are rich, and fat is often used to prepare any dishes. But there is one unforgettable recipe that will win you over with its aroma, taste and tenderness of meat. This is country style duck with sauerkraut. Pieces of poultry are soaked with vegetables and spices and become truly juicy and soft. Be sure to try!

Duck with oranges

Duck with oranges is a royal dish for the festive table. Its fragrant sweetish smell will plunge you into indescribable delight, and the orange sweet and sour taste mixed with spices will cause a huge appetite and desire to enjoy a piece of this breathtaking duck. Having tried this dish once, you will no longer be able to resist the temptation to cook it again and this will please your stomach. Cooking duck with oranges!

Duck with apples baked in the sleeve

Duck is an ideal dish not only for family holidays, but also for a romantic dinner. Duck with apples baked in a sleeve is a good option for preparing it if, for example, your oven does not bake very well. The sleeve allows you to bake without any hassle.

Peking duck is one of the most popular and favorite dishes of the inhabitants of not only Beijing, China, but also many, many other nations. If you want to cook something special, use the recipe for this extraordinarily tasty, spicy and fragrant dish. The long process of its preparation will meet your expectations.

Duck for a couple

Duck meat is very tender, soft, with a pleasant aroma. They cook it not at all deservedly, much less often than chicken or turkey. You can cook duck in different ways and fry, and bake, and stew. Steamed duck is the best cooking method, as you will not only please your loved ones with delicious meat, but also save more useful trace elements and vitamins compared to other cooking methods.

Christmas duck "Secret from around the world"

For the last time, saying goodbye to the outgoing year, on the bright holiday of Christmas in many countries, around the world it is customary to cook a Christmas duck. There are recipes for such a duck great multitude because this dish is very popular all over the world. Today I suggest you cook the Christmas duck "Secret from around the world." The name of the dish speaks for itself, as this is a universal recipe that brings together all the best traditions of cooking a Christmas duck. And now let's get down to the execution of this masterpiece of taste as soon as possible!

Duck breast with orange sauce

Do you want to please your loved ones with your culinary masterpieces, but you can’t decide on the choice of dish? We offer a very tasty option - duck breast with orange sauce. One name already causes appetite, while preparing such a duck is not difficult at all, but it looks spectacular on the table, creating a festive mood.

Roast duck with crispy crust

Roast duck with a crispy crust - you will appreciate this dish. The bird cooked in this way is not only tasty, but also incredibly fragrant. Due to unpretentious heat treatment with boiling water, duck meat retains most of the fat and juice, and the spicy-sweet-sour marinade gives the dish a ruddy and very appetizing look!

baked duck

Roasted duck is a delicious and very healthy dish. It is no secret that the fat of this bird contains saturated omega acids that support the cardiovascular system and have a beneficial effect on brain function, and vitamins are included in its meat. different groups improving eyesight, skin and hair condition. Therefore, the dish that we offer you to cook will not only give pleasure, but also fill your body with life-giving energy!

Roasted stuffed duck

If you are tired of banal meat dishes that you constantly cook on festive table, then try to create such a culinary miracle as baked stuffed duck. There is no more amazing and delicious meat dish in the world!

Duck baked in the oven with oranges

Today Sergey Pokanevich will reveal the secret of cooking the perfect holiday duck. Recipe for duck with oranges and Sicilian orange sauce.

Duck stewed with cabbage

Duck stewed with cabbage is a delicious everyday dish that will decorate your family lunch or dinner. The taste of duck is much more interesting than that of chicken, and although its meat is tougher, it is also more beneficial for people suffering from anemia. Even the fat of this bird is useful, as it contains a large amount of omega-3 fatty unsaturated acids. Therefore, cook and eat duck stewed with cabbage for health.

Duck legs in the oven

Duck legs in the oven - an easy way to cook duck meat, but simple does not mean tasteless. Believe me, the legs baked according to this recipe are very juicy, tasty and spicy. This recipe will allow you to easily cook delicious and tasty duck meat so that you and your family will use it again and again and enjoy an appetizing and tasty dish.

Duck with cabbage in the oven

Duck with cabbage in the oven is an exquisite meat delicacy that goes well with other dishes on the festive table. Game meat according to this recipe is juicy and tender. Through apples and sauerkraut the bird is soaked in their juice and this makes it even tastier. Based on the ingredients specified in the recipe, you can feed all the guests, even without additional meat dishes, such as cutlets or sausages. Believe me, everyone will be full and satisfied!

Duck stuffed with cabbage

Quite often, many hostesses avoid duck dishes, because before using it, it requires more thorough preparation than the same chicken or any other meat. But still, it’s worth eating, the fat of such a bird contains many vitamins and rich omega acids, they support the work of the heart and vascular system. That is why today we are preparing a truly royal dish called duck stuffed with cabbage. Believe me, this process is not difficult, the main thing is to try at least once, and after that the resulting bird will become your favorite food!

Duck in a slow cooker

Duck, like any other meat, is an excellent source of protein, as well as essential fatty amino acids. In addition, duck meat dishes are delicious. Therefore, a healthy and appetizing duck in a slow cooker is perfect for a warm family dinner, and preparing this dish is quite simple.

Duck in a slow cooker with cabbage

Duck in a slow cooker with cabbage is a very fragrant and tasty dish that our grandmothers still cooked, but in real Russian ovens. Today, thanks to modern technology, we can treat ourselves to tender, juicy and fragrant poultry meat. This taste is felt due to the fact that during stewing the dish is soaked with the juice of sauerkraut and other vegetables, in addition, spices also play a big role. Such a duck can easily be served at the festive table to respect the guests.

Duck with apples in a pressure cooker

Duck with apples in a pressure cooker is a traditional homemade dinner. Reminds me of what my grandmother used to cook. What I like most about this recipe is not even the fact that the duck turns out tender and especially fragrant, but the fact that you can just throw everything into a pressure cooker and wait without even stirring anything.

duck confit

Duck confit is a traditional French dish that originated as a way to preserve meat for a long time. A kind of poultry stew. The peculiarity of the preparation of confit is that the duck languishes in its own fat. This and classic spices, which are used to give poultry meat a bright aroma and taste, make the dish unique and original, and therefore confit is considered a delicacy. And it's so great that this appetizing French dish can be prepared right in your kitchen.

Duck breast with prunes

Duck is always delicious! But every time I cook it, I want to do something so refined, but quite simple at the same time. Duck breast with prunes - a win-win! This is a great dinner, even if today is a completely ordinary day, the duck cooked according to this recipe will make it festive.

Duck breast with rice and mushrooms

Duck breast with rice and mushrooms is a complete lunch dish. A wonderful combination of ingredients. It turns out very tasty, satisfying and nutritious. The duck itself is delicious, but together with a side dish of rice and mushrooms, it is simply magnificent. For those who do not really like mushrooms, the recipe describes a variant of rice with vegetables.

Braised duck

The domestic duck is a bird that has traditionally been at the head of any festive table for decades. But the 21st century has come and recently the taste of stewed duck with apples has been completely forgotten, replacing this tender and delicious bird with exotic dishes. However, the taste of childhood baked apples with sweet tender duck meat cannot be compared with any other exotic. To give a unique flavor, I use a variety of spices: rosemary, thyme, ginger, cinnamon and nutmeg, as well as many others.