Recipe for duck baked in the oven. Recipe and useful tips for cooking a whole duck in the oven

Step 1: Prepare the duck carcass.

Before cooking, the duck carcass should be defrosted; to do this, place it in a pan of cold water or transfer it from the freezer to the refrigerator.
Place the defrosted duck on a board and, using kitchen scissors or a sharp knife, cut off the fat from the neck and tail area. Separate the legs and wings by cutting them at the joints. Make a cut along the breast, and then, tilting the knife and prying the meat, cut the skin from the ribs. Grab the keel bone with one hand and pull it towards you, tearing out the bone along with the spine and ribs, hold the carcass with the other. We won't need this part of the duck.

Since duck skin is thick and oily, it is best to make several cuts on the breast.
Rub the chicken pieces with a mixture of salt and pepper in the proportions and quantities that you prefer. Leave to soak in seasonings. 30 minutes.

Step 2: Prepare the apples.

Wash the apples and, using a special knife for peeling fruits and vegetables, remove the peel. Chop the fruit the way you like.

Step 3: Bake the duck with apples.

Line a baking tray with foil and place the apples in it. Place duck pieces on top of the fruit. Wrap everything tightly in foil and place in a preheated room until 220 degrees oven on 60 minutes. Then, after this time, unfold the foil, carefully, keeping your hands and face away from the hot steam. Place the duck with apples, no longer covered by anything, back into the oven for 10-15 minutes. The pieces should be covered with a delicious golden crust.

Step 4: Serve the baked duck pieces.

Serve the finished duck pieces hot with a side dish of rice or baked vegetables, add herbs and any sauce that suits your taste.
Bon appetit!

The excess fat that you trim off the duck carcass can be used to fry vegetables and eggs, for example.

For the crust, you can also brush the duck with a little honey after you open the foil.

Dear hostesses, have a good mood!

Today we are preparing a royal dish - duck with apples, we will bake it in the oven, in different variations and with different fillings.

What our recipes in this article have in common is that they all contain apples, and also that they are incredibly tasty, reliable, proven and simply beautiful.

Such a beautiful bird will definitely decorate any feast and will cause great delight among guests. Compliments and a good mood for the hostess are guaranteed!

So let's get started. To quickly navigate between recipes, use the links in the box:

Before you start, a few tips:

Choose a duck that is not very large, between 1.8 and 2.2 kg, this will allow it to bake faster and better.
For stuffing apples, choose strong varieties so that they do not crumble into mush when baked.
It is preferable to choose sweet, sour and sour apples; they will harmonize better with the meat.
Be sure to remove excess fat before starting cooking: this is the tail (tail) - it can be cut out completely, or partially - only the sebaceous glands.
Remove the esophagus from the neck, if present, as well as the upper part of the wings, where there is the least amount of meat (they tend to burn).
Also, before starting cooking, the carcass must be washed thoroughly and all remaining hairs and feathers removed using roasting or tweezers.
If some parts of the duck are fried too much when the carcass itself is not yet baked, wrap them in foil with the shiny side outward, this will prevent them from burning.

These are some simple but useful tips, armed with which we start cooking.

Duck with apples in the oven - the most delicious recipe

Wonderful, very successful and very tasty recipe.

If you've never tried roast duck before, be sure to give it a try.

This is the recipe that all guests beg for at the end of the feast!

Ingredients

Duck – 2 kg
Apples (sour) - 4-5 pcs.

For the marinade:

Orange juice – 115 g
Soy sauce - 100 g
Ginger – 30 g
Honey - 2 tbsp. l.
Orange zest - 1 tbsp. l.

Dried garlic - 2 tsp.
Black pepper - ½ tsp.
Honey - 1 tbsp.
Cinnamon - ¼ tsp.

Orange sauce:

Juice and fat from duck - 10-12 tbsp.
Orange juice – 170 g
Orange pulp - 1 pc.
Starch - 1-2 tsp.
Honey - 1-2 tbsp.
Lemon juice - 1 tbsp.
Water – 50 ml
Cinnamon - a pinch

Preparation

Let's prepare the bird for cooking. You need to rinse it well, remove all excess remaining hairs and feathers.

We do this with a torch or tweezers, very carefully, trying not to damage the skin.

You can also remove the neck, if you don't like it, and the ends of the wings.

Please note that the sebaceous glands must be removed from the bird's tail.

We remove them because during cooking they can give the dish a very unpleasant smell and thus completely ruin it.

The glands are cut out from the back. Also, the tail can be removed entirely along with the glands; this option is also not bad.

Let's prepare the marinade for our carcass. To do this, take soy sauce, orange juice, a little honey, grated ginger and orange zest.

We grate the zest, trying not to grab the white pulp, because it is bitter, and we don’t need that.

Mix all the ingredients for the marinade in one container. Mix well to dissolve the honey.

Let's pour the marinade over our bird. Pour some inside. Next, use your hands to evenly rub the bird with the liquid on all sides.

When you have done this, cover it with film and place it in the refrigerator for further soaking for 24 hours.

Periodically, it will need to be turned from back to belly so that our marinade saturates the meat well on all sides.

This is the secret of magical softness and perfect taste.

So, the duck stood in the refrigerator and was well fed. You can begin further cooking.

Let's prepare the filling. To do this, take sour apples, wash them, without peeling the skin, cut them into slices, removing the seeds.

Add a little honey and a pinch of cinnamon to them. The aroma will be incredible, very festive.

We wipe the duck itself from pieces of ginger and orange, place it on a baking sheet lined with foil, on a pillow of apple circles.

Thanks to them, it will not stick to the foil during cooking and will give a very tasty juice, which we will use for basting and for the special orange sauce that makes this dish simply royal.

Rub the duck on all sides with a mixture of black pepper and dried garlic (better if it is garlic powder).

Fill the duck with the cinnamon apples and honey and use a wooden skewer to seal the edges so the stuffing doesn't fall out.

Alternatively, you can fasten the edges with toothpicks or sew them up.

You don’t have to cover it, but then add a little less filling.

Cover the bird with foil and place it in an oven preheated to 180 degrees. Approximate cooking time is 2 hours.

But everything will depend on the size of your duck and your oven, the time may vary.

We'll get it out in an hour and a half. Let's pour the juice that comes out of it.

We also take part of the juice (10-12 tablespoons) along with the fat to prepare orange sauce.

Cover it again with foil and put it in the oven for another half hour.

During this time we will prepare an amazing orange sauce.

Of course, if you don’t have much time or don’t want to bother, you can do without it, the duck will still turn out great.

But once you cook it, you definitely won’t regret it. It complements the dish and gives it an exquisite taste.

So, let's prepare all the components. Peel the orange slices completely from the films and cut into pieces.

Mix everything: duck juice, orange juice, honey, lemon juice, water and cinnamon (except starch and orange pieces) in one saucepan and put on fire. Let it boil.

At this time, mix the starch with water and carefully pour into the saucepan. Stir.

Starch gives the sauce thickness, so if you find it too thin, you can add starch at your discretion, first diluting it with water to get the desired consistency.

Bring to a boil again and add orange slices to the sauce. The sauce is ready!

The taste should be rich, sweet and sour. The sourness and sweetness can be adjusted to your taste by adding a little more lemon juice or honey.

And our duck is almost ready, it baked for 2 hours, all that remains is to brown it.

Remove the foil that was on top. And pour the juice over the bird.

At this stage, it may turn out that the carcass itself is not yet browned, but the legs and wings are already completely dark.

To prevent them from burning while it's browning, wrap them in foil.

Return the dish to the oven for about 20 minutes until it's nice and crispy.

We check readiness like this: pierce thick places with a toothpick. Only clear juice should come out, never blood.

Cover the duck with foil and let it stand in the air for about 15 minutes, it will cool a little and be completely cooked.

It can be served whole, decorated with apples, oranges and herbs.

Or you can divide it into portions, thin pieces and serve on plates. Be sure to top them with this wonderful sauce.

It looks incredible and tastes amazing! The aroma is such that your guests will feel dizzy!

Thanks to the channel for the recipe Positive Kitchen.

Duck with apples and lingonberries baked in a sleeve

A recipe with a very tasty sourness that unusually highlights the taste of duck meat.

When baked in a sleeve, it turns out very tender and juicy. It looks impressive on the table and tastes incredible!

Ingredients

Duck – 2 kg

For the marinade and filling:

Mustard - 1 tbsp. l
Salt - 1 tbsp
Black pepper
Seasonings to taste
Soy sauce - 1 tbsp. l (you can use lemon or orange juice)
Sour apples – 3 pcs.
Lingonberries - 3 tbsp. l

For lingonberry sauce:

Lingonberries (frozen) – 250 gr
Sugar - 70-80 g
Water - 125-130 g
Potato starch - 8 g (about 1 tablespoon)
Cinnamon (optional)

Preparation

Let's prepare our bird using the tips (see above).

It should be clean, bald, dried with paper towels, with the glands removed.

Be sure to cut out the sebaceous glands that are located in the tail, otherwise they will spoil your dish with their smell.

Let's prepare a marinade for it; to do this, mix salt, mustard, black pepper, and a spoonful of soy sauce.

The latter can be replaced with lemon, orange juice or pomegranate sauce. It will also be very tasty.

You can also add your favorite seasonings, such as curry or paprika, to the marinade.

Lubricate the carcass with the resulting mixture both outside and inside, do not regret it, coat it thoroughly.

You can let it brew for 24 hours in the refrigerator, then the taste will be richer.

For the filling: wash the apples and cut into slices, removing the core. Mix them with a few spoons of frozen lingonberries. Stir.

Stuff the duck with this mixture. The bird's belly can be secured with toothpicks to prevent the filling from falling out.

Prepare a baking sleeve. Carefully place it there and tie the bag.

Using a sharp knife, make small holes in the bag so that air can escape and the sleeve does not inflate during cooking.

We put our future masterpiece in the oven at 180 degrees for 2 hours.

And while it’s cooking, let’s make lingonberry sauce for the meat.

To do this, take 250 g of frozen lingonberries, pour them into a saucepan and pour 130 g of cold water over them.

Place on the fire and bring to a boil. Place 80 g of sugar in a saucepan and cook for another 3 minutes until the sugar is completely dissolved.

You can add a little cinnamon to taste.

Blend the resulting berry syrup with a blender, but not until it is completely chopped, but so that a few berries remain, it will be more beautiful.

Return the saucepan to low heat. Dilute potato starch with a small amount of water.

And with constant stirring, pour it into the heated sauce in a thin stream. Bring to a boil, but do not boil. The sauce is ready!

15-20 minutes before the end of the cooking time, open the bag and let the duck brown on top.

Poke it in several places to make sure it is ready. Only clear broth should flow out of the holes.

Cut the finished dish into portions, garnish with apples and lingonberries, and pour over lingonberry sauce. Exquisite!

Duck stuffed with buckwheat and apples

A delicious recipe with mustard marinade and buckwheat, which turns out very juicy!

Ingredients

Duck - 1.8-2 kg
Green apples 2-3 pcs
Buckwheat - 1 cup
Salt, spices

For the marinade:

Honey - 80 g
Mustard - 80 g
Black pepper, curry or paprika - 1/2 tsp
Salt - 1 tsp

Preparation

Prepare the duck carcass by de-feathering it and removing the glands.

For a better effect, you can scald it, then the feathers will come out very easily and the skin will be well stretched.

Pat dry with paper towels before marinating.

Let's prepare the marinade: melt the honey in a water bath until it becomes quite liquid.

Mix it with mustard, add seasonings and salt. Mix the resulting syrup well.

Coat the bird on all sides. Rub the inside with a mixture of salt and seasonings.

Now wrap it in cling film and put it in the refrigerator to soak for 2-12 hours (it’s convenient to leave it overnight).

After the carcass is successfully marinated, prepare the filling.

To do this, you need to boil the buckwheat until half cooked (salt it) and cut the sweet and sour apples into slices.

Stuff the bird by alternately adding buckwheat and apples inside. Secure the belly with toothpicks or a skewer.

Place the duck in a high-sided baking dish and cover with foil.

Place in an oven preheated to 180 degrees for approximately 2 hours.

When half an hour remains until the end of the cooking time, remove the foil and allow the duck to brown.

Be sure to check for readiness by piercing it with a toothpick or knife; the juice should come out clear.

Our beauty is ready! Decorate it as your imagination dictates and it will become the star of the holiday table!

Duck with apples and oranges baked in foil

Very elegant, breathtakingly tasty and aromatic! Simply a masterpiece!

Ingredients

Duck - 1.8-2 kg
Apples (sour) – 2 pcs.
Oranges – 3 pcs.
Lime – 1 piece
Honey - 1 tsp
Spices (to taste): Salt, pepper, coriander, dried garlic, paprika, cinnamon.
Parsley, pomegranate seeds for decoration.

Preparation

Take the duck and prepare it by trimming the wing tips and oil glands from the tail. Also remove the esophagus from the neck, if there is one.

Carefully remove the remaining feathers and hairs with tweezers. Wash the bird.

Prepare the marinade: squeeze 2-3 tbsp into a container. l orange juice, add 1-2 tsp salt and seasonings: 1/2 tsp each pepper, coriander, paprika and dried garlic and add a teaspoon of honey. Stir.

Rub the duck inside and out with this mixture and let it sit for 1-2 hours. This way it will marinate better, be very aromatic and acquire the desired taste.

Let's prepare our filling: wash the apples and cut them into 4 parts, removing the seeds and seed partitions and put them in a bowl.

Take half an orange and cut it into 4 parts, removing the seeds and attaching them to the apples.

Squeeze half a lime over the cut fruit, sprinkle with a little cinnamon and add a teaspoon of honey to the filling.

Mix the filling well.

Carefully place the stuffing inside the duck carcass. After this, the hole can be sewn up or pinned with a wooden knitting needle, or it can be left open so that the filling is visible.

Cover a baking sheet with foil and place the duck on it. Cover the top with another sheet of foil, shiny side inward.

Bake the bird at 180-190 degrees for approximately 2 hours.

Every 30-40 minutes we take it out and pour it with the juice that will be released during the cooking process.

When the last half hour remains, we no longer cover our bird with foil so that it browns and has a crispy crust.

To check readiness, test with a toothpick; if light, clear juice comes out when pierced, it is ready.

Place the duck on a plate and decorate with thinly sliced orange slices, parsley and pomegranate seeds. Beauty and incredible taste!

Soft and juicy duck with rice, stuffed with apples and prunes

Check out another great recipe for how to cook poultry with a side dish of rice!

We hope that our recipes will be useful to you. Cook with pleasure and you will definitely succeed!

See you in new delicious articles!

Duck meat is much more difficult to find on the store shelf than chicken or pork. It is not surprising that many housewives do not know how to cook a whole duck in the oven. I will correct the situation by telling you 5 recipes for tasty and juicy duck.

I’ll note right away that I’m going to focus on the intricacies of cooking duck, and I’ll also give several proven recipes.

Recipe for soft and juicy duck in the oven whole

Soft and juicy duck in the oven is part of my New Year's menu. This does not mean at all that you need to prepare the dish strictly for the New Year holidays.

My mother told me the recipe.

Ingredients:

duck – 1 kg
apples - 4 pieces
honey - a few spoons
salt, spices

Preparation:

I remove large pieces of fat from the neck and belly from the carcass.
I pour boiled water over it. I let the carcass cool and dry it with a paper towel.
Place foil on the bottom of the baking dish. I rub the carcass with spices and salt. I submit it to the form.
I cut the apples into small cubes and stuff the carcass. Afterwards I wrap it well with foil.
Preheat the oven to 180 degrees. I cook for 90 minutes. Periodically I take out the mold and pour fat over the meat.
I take the pan out of the oven, open the foil, and pierce it with a sharp object. If no blood comes out, the dish is ready.
All that remains is to brush it with honey and put it back in the oven for a few minutes. As soon as the duck is covered with an appetizing crust, I take it out and let it cool a little.

Video recipe for tender and juicy duck

You are probably already convinced that there is nothing complicated in preparation. Take a moment and cook the duck according to my recipe. I assure you, the taste of the dish will amaze you. The same recipe is suitable for cooking goose.

Roast duck in berry sauce

A friend shared her recipe for duck in berry sauce with me.

Ingredients:

duck breasts - 6 pieces
cinnamon - 0.5 tsp.
dry spices - 0.25 tsp.
parsley - for decoration

SAUCE:

chicken broth - 450 ml
dry wine - 450 ml
port wine - 450 ml
onion - 3 heads
wine vinegar - 50 g
powdered sugar - 50 g
mixture of berries (currants, gooseberries, blackberries) - 175 g
cloves, bay leaf, cinnamon

Preparation:

Fry finely chopped onion in vegetable oil for 10 minutes. Add powdered sugar and fry over high heat until golden brown.
Pour in the vinegar, let it boil and cook over low heat until the liquid evaporates. I add port, wait for the sauce to boil by a third, add red wine and let the sauce boil by half.
I add cloves, bay leaves, cinnamon and broth to the sauce. I bring it to a boil, boil for 25 minutes and strain.
Fry the duck breasts in a frying pan for 10 minutes. I put it on a baking sheet, salt and pepper, sprinkle with cinnamon and spices. I bake for a third of an hour. I add the juice that has drained from the duck to the sauce along with the berries.

I cut the finished breasts and place them on a platter, pour the sauce over them and garnish with parsley. I serve it with chopped cabbage, baked with cream and cheese.

Recipe for duck with apples and grapes

One day I decided to cook a delicious stuffed duck for dinner. After spending about an hour on the Internet, I was convinced that there are many cooking methods.

I note that duck cooked according to the recipe with apples and grapes turns out soft and juicy.

Ingredients:

duck - 1 carcass
apples - 2 pieces
white grapes - 100 g
pepper, salt, honey

Preparation:

I rub the inside of the duck with salt and pepper.
I cut one apple into slices, mix it with grapes and stuff the carcass with the resulting fruit salad. I cut the second apple into slices and place it around. I put it in an oven preheated to 200 degrees for half an hour.
After the specified time has passed, I take it out of the oven and grease the carcass with the rendered fat. If there is a lot of fat, I drain it or change the baking sheet. I grease it every 30 minutes. In total it takes 2-3 hours to prepare.
At the end of cooking, I brush the bird with honey and return it to the oven for about ten minutes. During this time, the duck will be covered with an appetizing crust.

Video recipe

As you can see, you don’t need expensive ingredients to cook duck with apples and grapes. I recommend serving with buckwheat. Bon appetit!

Cooking duck in orange sauce

I will tell you a recipe for cooking duck in orange sauce, which a friend from Italy told me. Game prepared according to this recipe turns out tender and juicy.

It will take a long time to prepare. However, it's worth it.

Ingredients:

duck - 1 carcass
lemon - 1 pc.
orange - 2 pcs.
cognac – 50 ml
white wine – 150 ml
butter and vegetable oil - 30 grams each
flour - 50 g
salt pepper

GARNISH:

apple - 1 pc.
potatoes - 3 pcs.
vegetable oil, bay leaf, pepper, salt, zest

Preparation:

I process and gut the duck. I tie the legs and wings. I rub it inside and out with pepper and salt.
I put a little butter in a frying pan, add vegetable oil, and fry in the resulting mixture until an appetizing crust appears.
I pour a glass of cognac on the duck. I turn the carcass several times so that it absorbs the aroma of the drink. Over high heat, I let the alcohol evaporate.
I add wine and cover the dish with a lid, and reduce the heat to low. Simmer for about 40 minutes, turning occasionally.
Meanwhile, I peel the zest from the lemon and orange. I cut one orange into slices, squeeze the juice out of the second and add it to the dish with the duck.
I boil the resulting zest in salted boiling water for 5 minutes, then drain it in a colander. I cut it into strips. I leave some of the zest for garnish.
When the dish is almost ready, I turn her over on her back and place orange slices on top.
I add julienne made from zest to the sauce. I simmer for a quarter of an hour under the lid.
I remove the duck from the dish in which it was cooked and place it on a dish. Add starch to the sauce and stir until it thickens.

All that remains is to prepare the side dish.

I peel the potatoes, cut them and boil them almost until tender in salted water with rosemary and bay leaf. I drain the water.
I finely chop the onion and fry it in oil.
I add chopped apple and potatoes to the frying pan, stir and lightly fry.
I pepper and add julienne. I stir and let it brew.

How to cook smoked duck

Smoked duck meat is added to sandwiches and even New Year's salads. Moreover, smoked game can be stored for a long time under normal conditions.

Ingredients:

duck - 1 carcass
liquid smoke
salt, sugar, pepper, bay leaf, cloves and cinnamon
oven and smokehouse

Preparation:

For smoking I take lean duck. I process the carcass, remove fluff and feathers, and singe the stumps.
I wash and gut the duck. I rinse on all sides, dry with a napkin and rub with salt. I put the carcass in a deep pan and leave it in a cold room for a day.
I'm preparing the marinade. A kilogram of duck will require a liter of brine. I add a spoonful of sugar, 10 grams of salt, a little cloves and cinnamon, and a little pepper and bay leaf to the water. I bring the marinade to a boil and let it cool.
I pour the prepared marinade over the duck and marinate for three days in a cool room. Then I take it out and hang it so that the brine drains and the carcass dries.
I light up the smokehouse. For smoking I use wood species without resin.
I smoke for 12 hours. Initially, I set the temperature high, and after some time I pour in a lot of sawdust and moisten it.
When the smoking period has expired, I check for readiness by piercing it with a sharp object. If ichor appears, I continue smoking.
If you don't have a smokehouse, you can use liquid smoke. In this case, you will need duck, seasonings and an oven.
I process and marinate the carcass as described above. I am preparing a solution of liquid smoke. I put the carcass in it and keep it for about an hour. Then I bake the meat in the oven until done.

A neighbor told me the smoking recipe. Now you know about it too. It is noteworthy that you can cook duck this way even in a city apartment. Give it a try.

Finally, I’ll add that duck differs from chicken in that it has more fatty meat. That’s why they prepare it according to other recipes, and removing the fat layer is the main point in preparing the carcass.

Excess fat can be removed in various ways. Some people steam the duck, causing the fat to melt and drip off. During cooking, I pierce the fatty areas with a sharp knife. As a result, fat escapes through these holes.

A whole roasted duck sounds festive. Housewives prepare this dish for New Year, Christmas and other major holidays.

But many quickly become disappointed in baked duck, because the meat turns out dry or, conversely, poorly baked, it smells unpleasant and there is little meat and a lot of fat. Today you will learn how to cook the perfect oven-roasted duck. And our universal recipes, as well as tips and tricks for cooking game, will help you prepare a fragrant and juicy duck.

A simple but delicious recipe for baked duck with potatoes

Time: 2 hours excluding marinating time.

Ingredients:

duck carcass - 2 kg;
potatoes - 1 kg;
mayonnaise - 150 grams;
large apple - 1 pc.;
garlic - 1 head;
salt pepper;
vegetable oil.

Preparation:

If the duck is not gutted, then all the insides need to be removed. Also carefully examine the bird for any remaining feathers and be sure to remove them. Then thoroughly wash the carcass inside and out with water. Dry with a paper towel. Place in a deep and spacious bowl.
Peel the garlic and chop it. Mix it with mayonnaise, salt and pepper. Rub the prepared marinade over the bird on all sides, including the inside. Leave the duck to marinate for 1 hour.
Peel the potatoes, wash them, cut them into equal pieces no more than 2 cm thick. Salt and pepper them a little.
Wash the apples and cut them in half. Remove the core and then cut the fruit into equal pieces.
Grease a baking tray with vegetable oil. Place the potatoes in the middle. Place the prepared duck on top. Pour the remaining marinade over it. Place the apples inside the bird. Secure the hole with toothpicks or sew with thread.
Preheat the oven well to 200 degrees. Cover the baking sheet tightly with foil and place in the oven for 1.5 hours. Then remove the foil and put the filled baking sheet back in the oven for another 15 minutes so that the duck is covered with a beautiful crust.

Adviсe:

Try to bake chilled or fresh duck. It turns out not only tastier, but also healthier. If you have a frozen carcass, then first defrost it by placing it in the refrigerator overnight.
It is not advisable to defrost the duck in the microwave or in water, because the meat will turn out dry.

Roast duck with apples

Time: 1 hour 20 minutes (without marinating).

Ingredients:

duck carcass - 2 kg;
apples - 5 pcs.;
thyme, rosemary - 1 sprig each;
lemon - 1 pc.;
salt pepper;

for the sauce:

garlic - 1 head;
honey - 3 tbsp. l.;
cranberries - 150 grams;
water - 0.5 l;
sugar - 3 tsp;
olive oil - 2 tbsp. l.;
salt.

Cooking process:

Wash the gutted bird inside and out, remove feathers and stumps. Dry with a paper towel.
Wash three apples, remove the skin, cut into 4 parts, cut out the core. Grind the apples in a blender. Add lemon juice (1 tbsp) to them. Lubricate the duck inside and outside with the resulting gruel. Also rub salt and pepper into the bird. Place the bird in the refrigerator to marinate for 3 hours.
Cut the remaining apples into 4 parts, remove the seeds. Place the prepared fruit inside the marinated duck. For flavor, also add a sprig of thyme and rosemary inside the bird.
Wrap the duck in foil and place in the oven (200 degrees) to bake for 1 hour.
Prepare the sauce: puree the cranberries in a blender. Add garlic squeezed through a press, liquid honey, water, sugar, olive oil, and salt to the resulting pulp. Pour the whole mixture into a saucepan and put on fire. Boil the sauce until the sugar is completely dissolved and the sauce thickens a little.

Adviсe:

Buy a duck weighing approximately 2–2.5 kg. If it weighs more, it means it is already old and its meat is tough. If the bird weighs less than 2 kg, it means that it is still young and has little meat.
To get a crispy crust, remove the foil 10-15 minutes before the end of cooking.
To prevent the meat from being too fatty, it is recommended to pierce the breast and thighs of the bird with toothpicks. Then excess fat will come out through the punctures and flow onto the foil.

Duck stuffed with plums and apples in honey-soy sauce

Time: 1 hour 50 minutes.

Ingredients:

duck carcass - 2 kg;
sweet and sour apples - 3 pcs.;
plums - 4 pcs.;
soy sauce - 30 ml;
honey - 30 ml;
spices for poultry - 1 tbsp. l.;
salt pepper.

Preparation:

Gut the bird, remove excess fat, cut off the skin that hangs down, the “stumps”. Wash the duck inside and out. Make slanting cuts along the back so that the bird is well marinated in the future.
Dry the duck with a towel. Rub with salt and pepper inside and out. Sprinkle with spices. Leave for half an hour in the refrigerator.
Wash the fruits and wipe with napkins. Cut the apples into several parts, cut out the core. Remove the pits from the plums and cut the pulp into slices.
Stuff the duck with fruit. Secure the hole with skewers or sew up with thread.
Cover a baking sheet with parchment. Place the duck back up. Place it in the oven (180 degrees) for 40 minutes. Then take out the bird and turn it upside down. Coat the carcass with sauce (mix honey with soy sauce) and cook for half an hour. Then turn it over again, brush the back with sauce and bake the bird for another 30 minutes.

Adviсe:

To prevent the skin of the carcass from bursting during baking, it is recommended to pour boiling water over the duck at the very beginning of the cooking process. Then the skin will soften, the pores will close, and the duck will not burst.
To make the bird look beautiful, neat, and the legs and wings to have a crispy crust, it is recommended to tie them with thread.
It is better to sew up the skin of the carcass with bright threads so that after cooking they can be easily noticed and removed.

Baked duck in beer, cooked in the oven

Time: 1 hour 10 minutes excluding marinating.

Ingredients:

duck carcass - 1 pc.;
light beer - 0.5 l;
sour apples - 5 pcs.;
dried cloves - 3 pcs.;
allspice - 10 peas;
cumin - 1 tsp;
salt pepper.

Cooking process:

Clean the duck, gut it, remove the rump, excess skin, feathers, and excess fat. Wipe the carcass with a paper towel. Rub the duck with salt and pepper. Leave for 1 hour in the refrigerator.
Wash, peel, and cut apples into slices.
Place the duck in a deep baking dish. Place apples inside and place them outside. Rub the bird with cumin, add cloves and allspice. Pour beer over the bird and place in a preheated oven (200 degrees) for 60 minutes.

Adviсe:

The readiness of the meat is checked as follows: you need to pierce the carcass in the breast area: if clear juice comes out, then the dish is ready; if the juice is cloudy with blood, it means the bird is not ready yet.
When preparing the duck for roasting, do not forget to remove the rump. It contains aromatic glands that give the meat a not very pleasant aroma.

Duck in the oven baked with oranges

Time: 1 hour 45 minutes (excluding time for marinating poultry)

Ingredients:

duck carcass - 2 kg;
orange - 1 pc.;
celery - 2 feathers;
orange juice - 3 tbsp. l.;
lemon juice - 2 tbsp. l.;
olive oil;
Provencal herbs, spices - to taste;

for the sauce:

dessert wine - 3 tbsp. l.;
honey - 2 tbsp. l.;
orange juice - 3 tbsp. l.

Detailed Process:

Gut the carcass, trim the wings, tail, rump. Carefully inspect the bird for feathers. Get rid of fat, cut off the skin in the neck area.
Prepare the marinade: mix orange and lemon juice with olive oil (30 ml), spices, herbs, salt, pepper. Mix all the ingredients well and rub the carcass with marinade on all sides. Leave the carcass for 6 hours in the refrigerator so that it is well soaked.
Wash the orange and cut into 4 parts.
Remove the duck from the marinade and transfer it to a heatproof dish. To prevent the meat from sticking to the bottom of the pan, it is recommended to place a wire rack on the bottom. But if it is not there, then you can grease the mold with vegetable oil. Place orange slices and chopped celery inside the duck.
Place the duck in the oven (200 degrees) for 1.5 hours.
Prepare the sauce: mix orange juice with honey and dessert wine in a saucepan. Place the saucepan on the fire and wait for the sauce to boil. Then reduce the heat and simmer the sauce until it has evaporated by half. The sauce should be syrup-like.
Remove the finished bird from the oven and place it on a large plate. Discard the celery and cut the orange into slices. Pour the sauce over the meat.

On a note:

Citrus fruits release a lot of moisture during the baking process, as a result of which the duck will be steamed from the inside, so it will not be dry. In addition, oranges give the bird interesting flavor notes.
The longer the duck marinates in the refrigerator, the better. You can even leave it overnight or for a day. During the marinating process, it is recommended to turn the carcass several times so that the meat is evenly saturated with the marinade.
Boiled rice and fresh vegetables go perfectly with baked duck.

Duck with sauerkraut, baked in a sleeve

Time: 2 hours 15 minutes (without marinating).

Ingredients:

duck - 2 kg;
sauerkraut - 0.5 kg;
onion - 2 heads;
white bread crackers (loaf) - 300 grams;
salt pepper;

Cooking process:

Gut the bird, cut off the rump, remove fat and excess skin. If there are remnants of feathers or “stumps”, be sure to remove them so that they do not start to burn during baking. The most convenient way to do this is with tweezers. Season the bird with salt and pepper. Make several punctures on the breast so that the salt enters there too. Leave the carcass for 1 hour.
Chop duck by-products (heart, liver, gizzards) with a knife. Melt the trimmed fat in a frying pan. Fry offal on it.
Peel the onion, cut into cubes and add to the offal. Simmer for 5 minutes over medium heat. Then add sauerkraut. Simmer for another 15 minutes. Salt and pepper the prepared filling.
Cool the filling. Mix it with grated breadcrumbs.
Stuff the bird with the filling. Use toothpicks to make a smaller hole so that the filling does not escape during baking.
Place the duck in the sleeve. Secure it on both sides with clamps. Place the pan in the oven for 2 hours. At the end of cooking, the sleeve can be cut to achieve a golden brown crust.

Adviсe:

Do not stuff the carcass to capacity. Fill the game 2/3 of the way, because during the cooking process it will be saturated with juices, fat, and will begin to increase in volume.
Do not rush to remove the duck from the oven immediately after cooking. You need to give it time to stand in a warm oven so that the juices are evenly distributed throughout the bird.
It is important not only to cook the duck deliciously, but also to cut it correctly. To do this, you need to make a longitudinal incision in the center from the belly to the neck. Then cut the meat from the frame of the bird. Then cut each half of the carcass, cut off the legs and wings.

Rating: (3 Votes)

In Western countries, duck is traditionally prepared for holidays such as New Year and Christmas. Not every housewife in our country has such culinary experience, and therefore most people prefer chicken dishes. In this article we will tell you how to cook duck and share the most popular and delicious recipes.

Honey duck

If you want to surprise your guests, cook duck according to our recipe. This dish will decorate the table and will evoke many positive emotions. Read how to cook duck and feel free to get down to business. Recipe:

You will need a young duck weighing one and a half kilograms. If you purchased frozen poultry, let it thaw on the bottom shelf of the refrigerator. When processing the carcass, do not forget to cut off the butt to get rid of the unpleasant odor in the future.
Season the duck with salt, pepper and crushed garlic inside and out.
Dissolve a spoonful of honey in half a glass of warm boiled water. Lubricate the carcass with the resulting syrup and let it dry.
Cut the apples and tangerines (along with the skin) into slices, rinse and chop the prunes. Stuff the duck with the prepared fruits and berries, brush it again with honey syrup and carefully place it in the baking sleeve.
Cook the dish in a preheated oven for about an hour, then cut and open the package. So that the bird does not dry out and is covered with a beautiful crust, periodically water it with honey diluted in warm water.

After half an hour, the duck can be removed from the oven, allowed to cool slightly, cut into portions and served.

Duck with apples. Recipe

This dish is rightfully considered a decoration for the holiday table. Even a novice cook can handle its preparation if he carefully reads the instructions. How to prepare duck with apples? Read the recipe below:

Thaw the bird carcass, clean it of any remaining feathers (if any), wash and dry it.
In a separate bowl, mix a tablespoon of lemon juice, two tablespoons of vegetable oil, a teaspoon of cinnamon and half a teaspoon of nutmeg.
Rub the prepared bird inside and out with salt and pepper, thoroughly rub the lemon mixture into the skin. After this, the duck should be left in the refrigerator for a couple of hours, and if you are not in a hurry, then all night.
Cut four apples into slices and remove the core.
Place the prepared filling inside the duck (as much as will fit), mixed with bay leaf. Wrap the wings in foil to prevent them from burning during cooking.
Place the bird in the preheated oven and bake for about an hour. To keep the duck tender, it needs to be basted with the fat formed during cooking every 20 minutes.
Slice a few more apples and place them in the dish around the duck. When the dish is ready, you can decorate each serving with these fruits.

Duck stuffed with buckwheat

Juicy duck with buckwheat is a dish that can easily feed guests in a tasty and satisfying way. The finished meat should be soft, aromatic and covered with a crispy crust. To get the desired result, you must monitor the cooking process and pour the resulting juice over the carcass as often as possible. Don’t know how to cook duck with buckwheat correctly? Read the recipe:

Take a bird carcass weighing about two kilograms, wash it, gut it if necessary, remove the neck, cut off the legs and two wing joints.
From one glass of buckwheat, cook crumbly porridge in water.
If you still have offal (heart, stomach, lungs and liver), then chop them with a knife and fry them in a frying pan along with buckwheat (in vegetable oil). Don't forget to add salt and ground pepper to taste.
Rub the duck inside and out with spices and salt. Stuff the carcass with the prepared minced meat, sew it up with thread and pour lemon juice over it.
Place the bird on a baking sheet lined with foil and place in the preheated oven to cook.
First, pour water or white wine over the duck, and then brush it every ten minutes with the juices formed during the cooking process.

When the bird is covered with a beautiful golden brown crust, remove it from the oven, remove the threads, and garnish with apples, salted cabbage or pickled plums. Serve the dish hot.

Duck on a bottle

Many housewives have repeatedly tested this method of cooking poultry on chicken. You will not be disappointed if you place a duck on such a “throne”. Believe me, the result will exceed all your expectations! How to cook duck so that it turns out juicy and soft? The recipe is quite simple:

Take a young duck carcass, process it, remove the tail and neck without touching the skin.
Rub the bird with ground pepper, salt and sour cream.
Pinch the skin of the neck with toothpicks so that it does not release steam during cooking.
Take a bottle of suitable size, pour warm water into it and place it in a large frying pan. Carefully place the duck on the dish and make sure that the structure is stable.
To prevent the bottom of the bottle from bursting, be sure to pour some water into the pan.
Peel the potatoes, cut into large slices and place around the duck.
Preheat the oven well enough and place the pan with the bottle and bird in it.

When the duck is ready and golden brown, you can take it out, carefully remove it from its “perch,” put it on a dish, and garnish with potatoes and fresh herbs. When cutting the bird into portions, be careful. Since all the juice accumulates under the skin, careless movement can cause it to splash and burn someone.

Grilled duck

This dish turns out juicy and tasty, and is very simple to prepare:

First, let's make a marinade for the duck. To do this, finely chop two onions, put them in 100 ml of dry white wine, add two teaspoons of wine vinegar, cloves and ground cinnamon.
Place the duck in the marinade and refrigerate for four hours.
When the allotted time has passed, drain the bird in a colander and drain the liquid back into the pan.
Start cooking the duck, basting it periodically with the raw marinade.

Serve the finished dish hot with a side dish of fresh vegetables.

Duck stewed with vegetables

Treat yourself to an amazingly tasty and healthy dish. Aromatic stewed duck cooked in wine with grape jam and spices will exceed all your expectations. We will prepare it like this:

Salt and pepper the duck pieces (fillet, thighs, wings, drumsticks) and place in a preheated casserole. Add a little vegetable oil and fry the meat until golden brown. When the duck is ready, transfer it to a platter and drain the fat from the pan.
Cut four strips of bacon into small pieces, cut one onion into thin rings, chop two carrots and one clove of garlic as desired.
Fry the bacon until crispy.
Place the vegetables in a casserole and lightly fry them together. Add 400 grams of beef broth, half a glass of dry red wine, a tablespoon of grape jam and a tablespoon of sugar to the food.
When the broth comes to a boil, cut half a head of red cabbage into quarters and add it to the vegetables. Add duck meat there, reduce heat to low and simmer the dish for about an hour.
Cut two apples into slices, put them in a cauldron, bring the broth to a boil again and continue cooking over low heat for about 15 minutes.

When the stewed duck is completely ready, place the pieces of meat on a dish and place the vegetables on a sieve so that excess liquid can drain into the cauldron. Bring the remaining sauce to a boil and serve for lunch.

Juicy duck with tangerines

In this section we will tell you how to cook duck in a slow cooker. Thanks to modern technologies, housewives can spend less effort on cooking and devote the remaining time to themselves. Juicy duck in a slow cooker is prepared as follows:

Rinse poultry pieces (thighs, fillets, drumsticks) with water and wipe dry.
Prepare the marinade for the duck. To do this, mix mayonnaise with curry, pepper, salt and rosemary. Peel the onions and carrots, cut into pieces and mix with the sauce.
Lubricate the meat with marinade, place it in the multicooker bowl and leave there for half an hour.
Divide the tangerines and apple into slices and sprinkle them over the duck.
Close the multicooker with a lid and set to “Baking” mode for one hour. Turn the meat periodically so that it can cook evenly on all sides.

At the end of the allotted cooking time, check the readiness of the duck using a fork. If you feel that the meat is still a little tough, put the multicooker in the same mode for another half hour.

Duck in sour cream

Prepare a tasty and juicy dish according to our recipe. Poultry stewed in sour cream has a special mild taste and aroma. Recipe:

Cut one duck carcass into portions.
Cut three large apples and two onions into large cubes.
Fry the meat in vegetable oil until golden brown, and then transfer it to a cauldron with thick walls.
In the same frying pan, fry the prepared apples and onions.
Salt and pepper the meat, place fried onions and apples on it, and then fill everything with broth or water. Simmer the duck over low heat, covered, for about an hour.
Add seven tablespoons of sour cream to the pan and continue to simmer the meat until cooked.

Duck in foil

This dish is so easy to prepare that even the most inexperienced cook can do it:

Rub the poultry pieces with salt and pepper and brush with vegetable oil.
Wrap each piece in several layers of foil, make holes to allow steam to escape, and bake the bird over coals.

After some time, you will have a juicy and tasty duck ready. Picnic recipes are usually very simple, but the result exceeds all expectations.

Conclusion

We will be glad if you like dishes whose main ingredient is duck. The cooking recipes that we have collected for you in our review will be useful both for organizing a festive feast and for an ordinary family dinner.