Elena 02/17/2019 13 2.5k.

Every hostess, thinking of preparing a poultry dish, dreams that it will turn out at the highest level, especially when it comes to a festive feast. I bring to your attention recipes, thanks to which you will definitely get a soft and juicy duck baked in the oven.

The peculiarity of duck meat is that it contains many blood vessels, which is why it belongs to the dark varieties of poultry meat. On the one hand, this makes it useful, especially for those who suffer from anemia and some nervous disorders.

On the other hand, this makes it tougher than, for example, chicken meat, so it is more difficult for our body to digest. But you should not refuse it because of this, because it is very tasty and, if cooked correctly, will become soft, tender and will be assimilated no worse than grilled chicken.

The site already has an original way of cooking poultry -. Today we will look at no less interesting recipes, thanks to which the cooked dish will become your pride and decoration of the festive table.

How to cook duck in the oven so that it is soft and juicy

One of the secrets of success is that for cooking you need to take the carcass of a young bird. Then the meat is unlikely to turn out dry and tough. Weight can be a guideline, it should be up to 2.5 kilograms.

How else to recognize the age of a duck? In young birds, the bones are quite soft, so when you press on the chest, it will sag slightly, while in adults it will be stiff.

Products for the recipe:

• duck - 2 kg.
• soy sauce - 100 ml.
• juice (pineapple, apple or pomegranate) - 100 ml.
• garlic - 1 head
• salt - 1 tbsp. l.
• ground black pepper - 1 tsp.
• disposable syringe - 1 pc.

How to bake:

Another secret to a delicious bird is the right marinade. But pickling is not only for the sake of taste. It softens the meat fibers, making the product more tender and juicy.

Soft domestic duck baked with rice and mushrooms in the sleeve

A marinade made from honey and mustard is considered successful for a bird; it does its job perfectly. This recipe is also interesting because the dish is prepared with a filling, which turns out to be very tasty, thanks to the juice and fat that the rice is soaked in.

Ingredients:

• duck - 1.8 kg.
• lemon - 0.5 pcs.

For marinade:

• liquid honey - 3 tbsp. l.
• lemon juice - 3 tbsp. l.
• mustard - 3 tbsp. l.
• oregano - 1 tbsp. l.

For filling:

• rice - 150 gr.
• water - 1 glass
• onion - 1 pc.
• fresh mushrooms - 150 gr.
• garlic - 2-3 cloves
• vegetable oil for frying

Step by step description:

The optimal time for pickling poultry is 12 hours, but if you can’t wait, then you can cook earlier. But culinary specialists believe that it should not be less than three hours.

1. For marinade, mix together honey, lemon juice, mustard, oregano.
   
2. Rub the duck inside and out with salt. Cut half a lemon into circles, put inside the carcass, slightly knead them. Coat the outside of the carcass with marinade and leave overnight in a cool place.
   
3. Prepare the filling: rinse the rice in cold water and boil it until half cooked in a glass of salted water. Finely chop the onion, fry in a pan until soft. Then put the mushrooms, cut into small pieces, salt, fry together for about 5 minutes. Put boiled rice, finely chopped garlic to the mushrooms, mix and fry a little more together.
   
4. Put the prepared filling inside the carcass.
   
5. In order for the filling to remain inside during baking, you need to fix it with toothpicks or sew it up with threads. Wrap foil around the neck and tips of the wings and legs so that they do not burn during baking. Put the duck in the sleeve, tie the edges, put on a baking sheet.
   
6. Bake in an oven preheated to 160 degrees for about 2 hours. 15 minutes before readiness, you can cut the sleeve and hold the duck in the oven until golden brown.
   

Remember to pierce the sleeve before putting it in the oven so that it does not burst from the accumulation of hot steam.

Duck with apples - a traditional recipe at home

A classic of the genre is a bird baked with apples. The recipe has been known for a long time, but does not lose its relevance, because it turns out a juicy, tasty duck. Another plus is that there is nothing difficult to prepare, anyone can handle it.

Ingredients:

• domestic duck - 2.5 kg.
• apples - 4-6 pieces depending on the size
• salt - 1 tbsp. l.
• ground pepper - 1/3 tbsp. l.
• vegetable oil

Cooking according to the recipe:

Aromatic duck cooked in the oven with oranges

The sweet and sour taste of citrus goes very well with baked poultry meat. Duck according to this recipe is juicy, fragrant, with a golden crust. The dish is beautiful and tasty, suitable for any celebration, and its preparation does not require any special skills.

Products for the recipe:

• duck - 1.8 kg.
• oranges - 2 pcs.
• garlic - 2 cloves
• a mixture of peppers - 1 tsp.
• honey - 2 tsp

How to cook:

1. Wash the carcass inside and out, put on a bowl with sides, rub with salt.
2. Prepare the marinade: remove the zest from one orange, then squeeze the juice from it. If there is no citrus juicer, then the juice is squeezed well with a fork. Cut the orange in half, use a fork to scroll through the pulp of the fruit and squeeze the juice. Add garlic, passed through a press, a mixture of peppers, mix the marinade.
3. Pierce the duck in several places with a fork, then coat it with marinade outside and inside. Leave to marinate at room temperature for at least 3 hours, preferably longer. You can leave it overnight, just put the bird in a cool place.
   
4. Before you start baking the duck, you need to stuff it with an orange. To do this, cut the second fruit into large pieces, lay it inside the bird and fasten the open cavity with toothpicks.
   
5. Pour 2 cups of water on a baking sheet, place a wire rack on top, lubricating it with vegetable oil. Place the bird breast side up on the grill and cover with foil. Put in the oven, preheated to 180 degrees for 50 minutes.
   
6. Remove the foil, grease the carcass with the sauce that formed on the baking sheet during the frying process. Turn the duck over, on this side also grease it with sauce and put in the oven for 40 minutes.
   
7. Remove the baking sheet from the oven, turn the carcass over again. Take a little sauce into a bowl, add liquid honey to it, stir and grease the bird with a brush.
   
8. Raise the temperature in the oven to 200 degrees, put the baking sheet in the oven for 10 minutes until golden brown. Before serving, take out the pieces of oranges, they have done their job and are no longer needed.

Another tip from professional chefs! Marinade for poultry can be different, both liquid and dry. The main thing is not to cover the dishes in which the duck is located. The marinade should dry out, absorb and leave the skin soft but not wet.

How to cook a bird in pieces in the oven with potatoes

Duck fat and juice that is released during baking is an excellent basis for cooking potatoes. It is convenient to prepare such a dish in portioned slices.

Required products:

• duck - 1 kg
• potatoes - 900 gr.
• paprika - 2 tsp

Marinade:

• Dijon mustard - 1 tbsp. l.
• teriyaki marinade sauce - 2 tbsp. l.
• garlic - 3 cloves
• oregano - 1 tsp
• vegetable oil - 3 tbsp. l.
• a mixture of peppers - 0.5 tsp.

Cooking according to the recipe:

When choosing a duck, be sure to look at its appearance. Beware of the yellowish tint. Good meat should have a pleasant smell and pink color.

Video on how to cook duck in the oven with prunes and sauerkraut

According to the author of the video, Irina Khlebnikova, stuffed duck is delicious with any filling, but it comes first with sauerkraut and prunes. Watch the video for a detailed master class and who knows, maybe this dish will become your favorite.

Soft and juicy duck stuffed with buckwheat

Buckwheat with vegetables cooked inside the duck will serve as an excellent side dish. Such a dish can be not only everyday, but also festive.

Ingredients:

• duck - 2.3 kg
• buckwheat - 1 cup
• garlic - 1 head
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil
• paprika
• black pepper

Recipe Description:

Step by step recipe for duck with pineapple

The flavor bouquet of the dish prepared according to this recipe is bright, interesting, and not only thanks to the pineapple. The original composition of the duck marinade, which, in addition to honey, soy sauce, includes ginger and balsamic vinegar, gives the dish a piquancy and unique taste.

Required products:

• duck - 2 kg.
• honey - 1 tbsp. l.
• soy sauce - 3 tbsp. l.
• olive oil - 1 tbsp. l.
• ginger - 1 tbsp. l. crushed root
• balsamic vinegar - 1 tsp
• lemon - 1 pc.
• pineapple - 1 pc.
• salt pepper

How to do:

An old recipe for soft and tasty duck baked in dough

Another interesting way to cook poultry for you. To make the meat soft and juicy, it is baked in dough. This is an old recipe, which has been forgotten in our time, since the housewives got foil and a baking sleeve in the kitchen. But the beauty of this method is that the shell in which the bird is baked is also edible and, as fans of this dish say, the crispy dough soaked in duck juice is eaten faster than meat.

Ingredients:

duck - 1.8 kg.

potatoes - 4 pcs.

vegetable oil - 2 tbsp. l.

For marinade:

• salt - 1 tsp
• paprika - 1 tsp
• thyme - 0.5 tsp
• rosemary - 0.5 tsp
• mustard seeds - 1 tsp
• garlic - 5 cloves
• honey - 1 tbsp. l.

For test:

• kefir - 350 ml.
• water - 250 ml.
• salt - 1 tsp
• eggs - 1 pc.
• flour - about 900 gr.

Detailed recipe description:

1. Wash the carcass, cut off the neck and extreme phalanges of the wings so that they do not interfere with wrapping the bird in dough. Dry with paper towel. Mix the ingredients for the marinade in a bowl and coat the duck inside and out. Leave to marinate for 3 hours or more.
   
2. Half an hour before the end of pickling, you need to knead the dough. In a cup, mix kefir with water, break an egg, salt, stir with a fork or whisk. Gradually add the sifted flour, kneading the dough. First knead with a fork or wreath, then with your hands. Finally, knead on the table, the dough should turn out soft, but not stick to your hands. Wrap it in cling film and leave for 20 minutes.
   
3. Wash potatoes, peel, cut into medium-sized pieces, salt and pepper. Stuff the duck tightly with potatoes.
   
4. Roll out a large layer of dough with a thickness of 5-7 mm. Put the duck in the center with its back up, cover first with one half of the dough, then the other, tightly wrapping the bird. Cut off the excess edges, walk along them with a rolling pin so that there are no holes from which juice can flow out during baking. Turn the duck over, also cut off the excess dough and make tucks.
   
5. Lightly grease a baking sheet with vegetable oil, put the bird on it. Send to the oven preheated to 200 degrees for 1 hour.
6. Remove the baking sheet from the oven, reduce the temperature to 160 degrees. At the bottom of the dough structure, make cuts with a knife so that the fat flows out. Then pour the dish with this fat. We do this so that the dough is not only saturated with duck fat from below, but also from above.
   
7. Put the baking sheet back into the oven for 30-40 minutes. Every 10 minutes you need to get and pour the dough with fat.
8. Remove the baked dish from the oven, carefully cut off the top with a knife. The duck under the dough turns out to be pale, so it needs to be smeared with liquid honey.
   
9. Re-bake at a temperature of 180 degrees in convection mode. After about 20 minutes, when the crust becomes golden, remove the duck from the oven.

Video recipe for juicy Polish duck in beer

Be sure to take note of today's article with step-by-step recipes for soft and juicy duck in the oven. They will allow you to create real culinary masterpieces that will undoubtedly decorate your table, and the taste will be remembered for a long time.

Bon appetit!

If you are fed up with chicken, want variety, and for once decided to cook duck in the oven, then it will be useful for you to know this recipe. You can bake the duck as a whole or in portions (), but we decided to stop at the first option and make it in the oven.

How to prepare duck for roasting

Whether wild duck or domestic duck, the first step is to prepare the carcass. Wild specifically smell. An ideal bird weighs 2-2.5 kg, the meat is dark, the skin shimmers with a juicy sheen.

Frozen poultry should not be placed in hot water or thawed in the microwave, as this may affect the quality of the meat (the duck may become dry). Just put in advance on a plate or container in the refrigerator to melt. Or it will thaw faster at room temperature.

Remove feathers, if there are a lot of them, especially small ones, they should be singed with fire, for example, held over the flame of a gas stove. And pluck what's left of them.

Putting your hand in, remove the insides of the duck, most often the lungs remain there (if the duck was bought in a store). Nothing bad will happen if you cook duck with them, it is believed that they can give bitterness, and they just don’t look very aesthetically pleasing. Although baked giblets can be ground into a pate.

It is advisable to rinse the duck with boiling water or rinse with running water, then wipe it with a paper towel or napkin.

I met recipes where, before baking, the duck carcass was boiled for 10-20 minutes in boiling water, until it seems to be soft and easier to bake.

Sometimes they cut off the tail - our ass to avoid an unpleasant smell, and fat folds nearby, but they will come in handy if you sew up a duck

They cut off the wings, the extreme joints, so as not to burn. Or they make incisions on the skin (brisket) with a knife and tuck the wings into pockets.

Options for roasting duck in the oven

Duck, we have chosen, prepared, now we will decide how to bake it. This can be done in several ways. They are not much different from each other, but it is worth considering them. I even decided to define two groups.

Roasting in an open way on a baking sheet with high sides, in a roaster, a capacious frying pan or on a wire rack.

In these cases, the roasted duck often needs to be turned over (especially on a baking sheet) so that it is browned on all sides, and basted with fat periodically to obtain a glaze. Pour in half a glass of water to avoid burning. It is advisable to wrap the limbs with foil so that they do not burn. If the skin suddenly began to burn, and the time for readiness has not yet passed, cover the duck with foil. 10-15 minutes before the end, you can drain the fat from the container in which you bake and brown.

If you want excess fat and juice to drain from the carcass, then the grate is your choice. A microwave grill grate is also suitable, put it in a container where you plan to collect fat, and place the prepared carcass on top.

But the open method of roasting duck has a minus, especially when you have to wash the oven after the holiday, and she spat all the fat. You can avoid this, there is another technique for this.

Use a baking bag, also called a “sleeve”, or wrap the duck carcass in foil, then place it on a baking sheet or wire rack. Cooking duck in the oven in the sleeve, in my opinion, is the most convenient way of all - clean, tasty, technologically advanced.

Duck in the oven, in foil is baked in the same way. Cover the baking sheet, put the bird and wrap it (not very tight).
At the end of cooking, it is recommended to open the sleeve or foil from above, for browning.

By the way, I forgot to mention that it is not necessary to bake the whole duck in the oven, you can cut it into pieces. In this case, you can also stew in a pot. But that's a completely different story.

Roast duck in the oven step by step recipe

1. Preparation
2. Marinade
3. Stuffing / garnish
4. Baking

The bird is placed on its back, "filet" up on a baking sheet, or in a sleeve.

The oven is heated to 180-200 ° C, the carcass is placed and fried for about 2 hours (45-60 minutes per kilo).

Every 25-30 minutes, the duck is poured with its own juice, as a result of which it will be covered with a beautiful juicy glaze.

How to get a ruddy duck? 10-20 minutes before the end of cooking, grease with honey or sugar syrup, you can marinade. Raise the temperature to 200-210 degrees.

The readiness of a baked duck in the oven can be judged by a puncture with a needle, toothpick or knife in the thickest place, breast or ham. The juice that flows out should be clear without blood.

5. They pull out the threads and garnish from the bird, with which it is served. From fat and marinade, you can make a sauce.

Marinating and seasoning

How to cook duck in the oven so that it is soft? Even if you do not use pickling, you should rub the bird with salt, spices and seasonings (the simplest mixture is salt and black pepper). But for softness, use marinades and cooking in a roaster under a lid, in a sleeve, or wrapped in foil.

Marinating is very convenient in a regular plastic bag. Regardless of how you decide to bake whole or in pieces. To do this, the whole duck is smeared with marinade inside and out, and stuffed into a bag or container, and the pieces are placed in a container with marinade. And leave for 3-12 hours, so that the carcass is soaked properly.

Duck skin is tougher than chicken skin, so they often use such a technique as “piercing”, taking a fork and “poking” the skin before rubbing. You can make cuts with a knife on the skin from above.

condiments

They rub the bird, add to the marinade and sauce.
Zira and very spicy seasonings are not suitable. Cinnamon and vanilla are suitable for fruits. In addition to those listed, cardamom, star anise, cumin, paprika, nutmeg, thyme, rosemary, bay leaf (1-2 pieces) are used. Basil, cilantro, Provence or Italian herbs. Add sharp and odorous 0.5 teaspoons, the rest in full.

Do not use many types of seasonings, 1-3 will be enough. Choose a bouquet of aromas to your taste.

Marinades for duck

In any reasonable combination, use the following products:

They take as a basis - sour cream or mayonnaise 2-3 tbsp; vegetable or butter (less than 100g.); soy sauce, especially good with honey and mustard (everything is 2-3 tablespoons each) and supplement it with seasonings.

Garlic (3-4 cloves) is stuffed (punctures are made with a knife and plates or pieces of garlic are stuck into them) as in the case. Squeeze through the press and rub. Fried in oil.

Lemon 1pc. juice is used in sauces and pickling.

Instead of honey, orange jam or marmalade is often used, for which such products are melted in a water bath or in the following liquids:
Wine, beer, orange juice 0.5-1 cup when soaking or preparing a sauce (except for beer, I have not yet seen sauces on beer). Smaller amounts are used for rubbing. The marinade will be fragrant, which will include cognac 2 tbsp.

Finely chopped ginger, figs, onions, any (your choice) herbs and lemon or orange zest.

Nuts: walnut, pine nut, cashew about 50 gr. crush.

side dishes

By baking duck in the oven, you can immediately get a side dish without any problems.

Cook inside the duck (see Stuffing);
- they cook by laying it in a baking sheet, a duck dish or a sleeve from below (a duck is placed on top) or around the carcass; It might get greasy.
- do separately (I see no reason to consider);

Almost all fillings for stuffing are served as a side dish, but we'll talk about them a little lower.

For porridge take 2/3 cup of any cereal (rice, buckwheat, millet). Duck baked in the oven with rice is worth trying - all you need is until half cooked. When the middle is solid.

To cook a bird with buckwheat, you practically have to. Similarly to the situation with rice, you can not cook until the end, it will cook itself in fat.

How to cook duck in the oven with potatoes? Potatoes will need 0.7-1 kg (as last time). Cut into large rounds, cubes or slices.

Cabbage 500-1000 gr. Cut into strips, fry for 5-8 minutes and simmer for 10 minutes over low heat under the lid. Sauerkraut either replaces white cabbage, or is taken in an arbitrary percentage. (Most often 30-50%). Especially sour cabbage should be washed and squeezed.

Any of the side dishes can be supplemented with mushrooms 300g.

Stuffing

They are also used to emphasize or slightly change the taste of the finished meat, in other cases it is a good way to cook a side dish at the same time (as mentioned above).

With our hands or a spoon, we stuff the mixture for stuffing inside the carcass. At 2/3 we leave a little free space so that your duck does not burst during baking, you can pour a couple of tablespoons of marinade inside.

We sew with culinary twine, a strong thread - stitches over the edge (overlap) or simply stab the skin with toothpicks. The second option is simpler and quite effective. Sometimes they just tie the legs together, or generally leave them as they are. You should also sew the skin on the neck to the carcass (well, or pin it).

The following products are used for stuffing duck:

Duck in the oven with apples

(3-4 pieces of Antonovka, stuffed as much as they like, the rest is laid out nearby) in the oven - the most popular recipe, but people cook with oranges, pears and even pineapples.

Apples should be cut out the middle, cut into cubes or slices. Pour lemon juice over the surface so that it does not darken. Peel or not, from the peel, decide for yourself, prepare both options. Duck in the oven with quince (in the amount of 1-2 pieces) is prepared in the same way, and the same is done with pears.

Duck with oranges in the oven

1-2 oranges are peeled and the peel is cut into pieces. We spread the circles on the bottom and top of the carcass, mix the chopped slices with celery / apples / carrots and stuff the minced meat inside. Juice is poured over, marinated in it. Tangerines are prepared in exactly the same way.

Turnip onion, regular or red, fry 1-2 pcs. combined with grated carrots, dried fruits.

Dried fruits 100 gr. (or 1-2 handfuls). Duck baked in the oven with prunes, a very popular recipe, is also made with raisins or dried apricots. Can be soaked in cognac, water, wine or marinade. Or finely chopped.

Cereals (see side dishes)

Duck meat dishes do not disappear from the menu of even the largest restaurants; they are rightfully considered delicacies. And this is despite the fact that waterfowl, especially wild ones, have a specific smell, which not everyone is delighted with. But how do cooks manage to get a great juicy product with a beautiful crust? The secret is simple - a properly prepared marinade, which we will discuss below.

Why do you need a marinade

Many are puzzled by the preparation of the marinade when necessary. or barbecue. Unfortunately, few people think about how to marinate a duck for baking in the oven - they put it on a baking sheet, and that’s all. But this procedure has its advantages:

• The sauce envelops the meat, which stops the outflow of juice during cooking. Thanks to this, the product turns out juicy and retains all the useful substances.
• The marinade protects the meat from burning, taking on the main heat load.
• The meat after processing with the sauce becomes soft, so it cooks quickly, especially in foil or a sleeve. Rapid frying eliminates the formation of carcinogens, which are formed during prolonged heat treatment.
• The pickled product turns out to be tender, which contributes to digestion and assimilation by the human body of the maximum amount of useful elements.

The original task of pickling was not at all to improve the taste of meat or soften it - it was a method of preserving or preserving the product for a long time. It does not matter at all what the sauce will be with - with vinegar, beer or wine. All these components inhibit the growth of all kinds of bacteria, thereby preserving products.

Cooks who know how to marinate duck for roasting in the oven and the marinade recipe skillfully use ingredients that make the meat tender and fragrant. These include vegetable oil, the fatty acids of which are emulsifiers. It is they who make it easier for the elements of the marinade solution to penetrate through the cell membranes, accelerating the process of saturating the carcass with water and spices. Moreover, esters of spices dissolve well in oil.


Duck meat differs from turkey or chicken in a high fat content, which is why, in fact, not all gourmets and supporters of a healthy lifestyle recognize it. Meanwhile, it contains reserves of phosphorus, protein, iron, potassium and B vitamins. However, properly marinated meat, especially wild poultry, will not only get rid of excess fat, but also acquire an extraordinary taste and aroma.

Traditions or how to marinate duck according to the classic recipe for baking in the oven or microwave oven

Preparatory stage

It is not so difficult to prepare a delicious dish from this bird - just a little culinary magic and a desire to please your loved ones. But in addition to dancing around the marinade, it is important to properly prepare the carcass. Everything is done quickly if you remember a few rules:

1. It is better to cut the ends of the wings right away, because they will still burn during heat treatment, which will spoil both the appearance of the dish and its aroma. This is true even when cooking in a sleeve or parchment. An alternative solution to this problem is to wrap the wings in foil.
2. In order to marinate a wild duck for baking in the oven, you do not need to use honey and mustard in the marinade recipe - they do not combine with this type of meat.
3. Do not use aluminum utensils, it is better to use a simple plastic container.
4. It is not recommended to use mayonnaise for the sauce, otherwise the dish will be extremely fatty.

Classic marinade recipe

Experts believe that the Chinese began to marinate duck meat with honey in the 14th century. Today, almost every culinary specialist has his own recipe for making sauce, but everyone uses some traditional techniques. Therefore, it makes sense to consider the classic - sweet and sour Asian marinade. It is quite possible that you will like it entirely.

Ingredients

• Water - 4 tablespoons
• Sugar - 2 tbsp.
• Wheat flour - 1 tsp
• Soy sauce - 1 tbsp.
• Tomato paste - 1 tbsp.
• Lemon juice - 3 tbsp.
• Vinegar - 2 tsp
• Ginger - 100 g.

Cooking

• In a deep frying pan, mix the tomato paste with soy sauce, vinegar and sugar.
• Separately, mix the flour with water, then add the mixture to the rest of the ingredients in the pan.
• Boil the marinade and then cool.
• Grate the ginger, squeeze the lemon juice and add the ingredients to the marinade.
• Spread the duck carcass with the cooled sauce and put it in the refrigerator overnight.

You need to cook the bird in the oven at a temperature of 180-200 ° C until a crust appears. If there is a kitchen temperature probe, then you can check the readiness of the meat - the temperature inside the carcass should be 70-75 ° C. If there is no such device, it does not matter, we pierce the product with a knife and look at the color of the juice flowing out. Clear juice indicates the readiness of the dish. It is customary to serve the bird with apples baked in the oven in the same place.

Alternative recipes or how to properly marinate duck for baking in the oven yourself

When cooking, it is important to pay attention to every little thing, since this meat is quite capricious. But in the end, everything will be very tasty, and the result will justify all the costs.

Marinade with mustard and honey

Ingredients

Such a crazy combination is actually a real citrus grace. Before marinating a duck weighing about two kilograms for baking in the oven, you need to take:

• Oranges - 3 pcs.
• Soy sauce - 2 tbsp.
• Mustard - 1 tbsp.
• Honey - 3 tbsp.
• Salt, spices - to taste.

Cooking

• Salt and pepper the washed and dried carcass at your discretion.
• Make punctures in the skin for better marinade impregnation.
• Mix in a container the juice of three oranges, mustard, honey, soy sauce.
• Lubricate the duck inside and out with the prepared mixture with honey and mustard, put it in a suitable container and pour the rest of the marinade over.
• Cover the carcass with cling film and refrigerate for at least 4-5 hours, and preferably overnight.

During cooking, the meat should be watered with a marinade mixture to obtain a uniform appetizing crust. Serve with oranges, which will give the dish an even more citrus hue.

wine marinade

Ingredients

• Dry wine - 1 glass.
• Onion - 2 pcs.
• Garlic - 2 cloves.
• Olive oil - 2 tbsp.
• Spices, salt - to taste.

Cooking

• Finely chop the onion and garlic, pour over wine. You can add nutmeg, coriander and a couple of cloves.
• Salt and pepper the duck carcass, put it in a container with marinade for 5-6 hours.
• Drain the mixture, dry the meat and place on a baking sheet.
• Bake at 200°C for 30-40 minutes.

The dish will turn out juicy with a fragrant crust. It is usually served with potatoes and apples, and a salad of fresh vegetables will not be out of place. The original combination will be paired with according to the recipe of Italian chefs.

Marinade with Provence herbs

Another popular way to marinate homemade duck for roasting in the oven and a simple recipe with a set of Provence herbs. The meat turns out appetizing and juicy with a golden crust, because the marinade will be with honey and soy sauce.

Ingredients

• Soy sauce - 6 tbsp.
• Honey - 2 tbsp.
• Garlic - 4 cloves.
• Provence herbs - 1 tbsp.
• Ground black pepper - 1 tsp
• Salt - 1 tsp

Cooking

• In a bowl, mix honey, soy sauce, crushed garlic, Provence herbs.
• Salt the carcass, pepper, grease the duck outside and inside with the prepared marinade.
• Cover the meat with cling film and refrigerate for at least 2-3 hours, and preferably overnight.

Some cooks recommend dousing the carcass with boiling water before pickling and then dry it. In this case, only the skin should be scalded, water should not get inside. The scalding process closes the pores, resulting in a crispy bird.

marinade for game

Hunters know that poultry meat and wild bird meat are different things that require different marinating and cooking techniques. A simple marinade for wild duck in the oven will get rid of the unpleasant smell of game and cook a real culinary masterpiece.

Ingredients

• Water - 1 l.
• Vinegar - 1 tbsp.
• Bay leaf - 2 pcs.
• Onion - 1 pc.
• Black peppercorns, salt to taste.

Cooking

• Pour water and vinegar into a saucepan, put bay leaf, chopped onion rings, salt, pepper into it.
• Put the solution on fire and bring to a boil, then cool.
• Put the carcass in the chilled mixture and set aside for 12 hours.

The next day, remove the duck from the marinade, dry and place in a baking dish. Cover the baking sheet with foil and place in the oven at 180°C. Cook the dish for at least two hours - bake for an hour on each side. It is better to immediately separate the fat at the bottom of the dish from the meat, because it accumulates a specific smell in itself.

Whole roast duck sounds festive. This dish is prepared by the hostesses for the New Year, Christmas and other big holidays.

But many quickly become disillusioned with baked duck, because the meat turns out to be dry or, conversely, poorly baked, it smells unpleasant and has little meat, but a lot of fat. Today you will learn how to cook the perfect duck baked in the oven. And our all-in-one recipes and game tips and tricks will help you prepare a flavorful and juicy duck.

A simple but delicious recipe for baked duck with potatoes

Time: 2 hours excluding marinating.

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

1. If the duck is not gutted, then you need to remove all the insides. Also carefully inspect the bird for the presence of remaining feathers, be sure to remove them. Then thoroughly wash the carcass inside and out with water. Wipe with paper towel. Put in a deep and spacious bowl.
2. Peel the garlic, chop. Mix it with mayonnaise, salt and pepper. Grate the bird with the prepared marinade on all sides, including the inside. Leave the duck to marinate for 1 hour.
3. Peel the potatoes, wash them, cut into equal pieces no more than 2 cm thick. Salt and pepper it a little.
4. Wash apples, cut in half. Get the core, and then cut the fruit into equal pieces.
5. Grease a baking sheet with vegetable oil. Lay the potatoes in the middle. Put prepared duck on top. Drizzle with the remaining marinade. Put the apples inside the bird. Fasten the hole with toothpicks or sew with thread.
6. 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, put the filled baking sheet back in the oven for another 15 minutes, so that the duck is covered with a beautiful crust.

• 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 putting it in the refrigerator overnight.
• It is undesirable to defrost duck in the microwave or in water, because the meat will turn out dry.

Baked duck with apples

Time: 1 hour 20 minutes (without marinating).

• 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:

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

• Buy a duck weighing approximately 2-2.5 kg. If it weighs more, it means that it is already old, its meat is tough. If the bird weighs less than 2 kg, then it is still young, there is little meat in it.
• To get a crisp, 10-15 minutes before the end of cooking, you need to remove the foil.
• To prevent the meat from being very 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 drain onto the foil.

Duck stuffed with plums and apples in honey-soy sauce

Time: 1 hour 50 minutes.

• 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.

1. Gut the bird, remove excess fat, cut off the skin that hangs down, “hemp”. Wash duck inside and out. Make oblique cuts along the back so that the bird marinates well in the future.
2. 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.
3. Wash fruits, wipe with napkins. Cut the apples into several pieces, cut out the core. Remove the pits from the plums, cut the pulp into slices.
4. Stuff the duck with fruits. Fasten the hole with skewers or sew up with threads.
5. Line a baking sheet with parchment. Lay the duck upside down. Put it in the oven (180 degrees) for 40 minutes. Then get the bird, turn it back down. Lubricate the carcass with sauce (mix honey with soy sauce), cook for half an hour. Then turn over again, grease the back with sauce and bake the bird for another 30 minutes.

• So that the skin of the carcass does not burst 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 turn out crispy, it is recommended to tie them with a thread.
• Sew up the skin of the carcass better with bright threads so that after cooking they can be easily seen and removed.

Baked duck in beer, cooked in the oven

Time: 1 hour 10 minutes excluding marinating.

• 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:

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

• The readiness of the meat is checked as follows: you need to pierce the carcass in the breast area: if clear juice stands out, then the dish is ready; if the juice is cloudy with blood, then 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 the time for marinating the bird)

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

for the sauce:

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

Detailed process:

1. Gut the carcass, cut off the wings, tail, rump. Carefully inspect the bird for feathers. Get rid of fat, cut off the skin in the neck.
2. Prepare marinade: mix orange and lemon juice with olive oil (30 ml), spices, herbs, salt, pepper. Mix all the ingredients well and rub the marinade on all sides of the carcass. Leave the carcass for 6 hours in the refrigerator so that it is well soaked.
3. Wash the orange, cut into 4 parts.
4. Remove the duck from the marinade and transfer it to a heat-resistant dish. To prevent the meat from sticking to the bottom of the mold, it is recommended to put a wire rack on the bottom. But if it is not there, then you can grease the mold with vegetable oil. Put orange slices and chopped celery inside the duck.
5. Put the duck to bake in the oven (200 degrees) for 1.5 hours.
6. Prepare the sauce: mix orange juice with honey and dessert wine in a saucepan. Put the saucepan on the fire, wait until the sauce boils. Then reduce the fire and simmer the sauce until it has evaporated by 2 times. The sauce should be like syrup.
7. Remove the finished bird from the oven, transfer to a large dish. Throw away the celery, orange can be cut into slices. Drizzle meat with sauce.

On a note:

• Citruses release a lot of moisture during the roasting 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 overnight. And in the process of marinating, it is recommended to turn the carcass several times so that the meat is evenly saturated with marinade.
• Roasted duck pairs perfectly with boiled rice and fresh vegetables.

Duck with sauerkraut, baked in the sleeve

Time: 2 hours 15 minutes (without pickling).

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

Cooking process:

1. Gut the bird, cut off the rump, remove fat, excess skin. If there are remnants of feathers, “stumps”, then be sure to remove them so that they do not start to burn during baking. It is most convenient to do this with tweezers. Rub the bird with salt and pepper. Make a few punctures on the breast so that the salt enters there too. Leave the carcass for 1 hour.
2. Duck offal (heart, liver, ventricles) chop with a knife. Melt the fat that was cut off in a pan. Fry offal on it.
3. Peel the onion, cut into cubes and add to the offal. Simmer for 5 minutes over medium heat. Then add sauerkraut. Simmer another 15 minutes. Salt and pepper the prepared stuffing.
4. Cool the filling. Mix it with crushed breadcrumbs.
5. Stuff the bird with stuffing. Using toothpicks, make a smaller hole so that the filling does not come out during the baking process.
6. Transfer the duck to the sleeve. Fasten it with clips on both sides. Place the tray in the oven for 2 hours. At the end of cooking, the sleeve can be cut to achieve a golden crust.

• Do not stuff the stuffing into the carcass to failure. Fill the game in 2/3 parts, because in the process of cooking it will be saturated with juices, fat, and will begin to increase in volume.
• Do not rush to get the duck out of the oven immediately after cooking. It is necessary to give her time to stand in a warm oven so that the juices are evenly distributed over the bird.
• It is important not only to cook the duck deliciously, but also to cut it properly. 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, wings.

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

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

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

1. Try to choose a young individual for cooking and bake it whole in the oven, then the meat will turn out soft and not too greasy. It is advisable to buy a duck about 2.5 kilograms.
2. In order to give the dish juiciness, you should stuff it with fruits, rice or mushrooms.
3. Delicious scent will help remove natural duck smell. You need to marinate the meat for about 3 hours. When cutting, the rump is removed.
4. If you have frozen meat, then it should be thawed slowly in a natural way. You cannot use the microwave.
5. Don't know how to cook wild duck? A special baking sleeve or foil will help you. As the fat melts, they should pour over the meat so that the top does not remain dry. If you want to get ruddy meat, then half an hour before cooking, cut off the top layer of foil.
6. After placing the duck on the grill, do not forget to put something under the bottom, otherwise all the fat will drain.
7. It is allowed to pre-boil the duck. Thus, you will make sure that the meat will not be raw inside.

Delicious marinades

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

Marinade can be prepared from:

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

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

Various options for cooking delicious duck

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

traditional recipe

Now we will tell you how to bake duck in the oven according to the classic recipe. Prepare such a dish for dinner, and none of your family will remain indifferent.

Required products:

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

Cooking:

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

Peel the ginger and grate it on a fine grater. In a separate bowl, mix it with soy sauce, oil and May honey. Mix everything well. Put some lemon juice in there. Everything, the marinade is ready. It is he who allows you to get soft and juicy meat. Lubricate the entire carcass with the finished mass, inside and out.

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

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

Send the duck to roast. 15 minutes before cooking, remove the foil or open the sleeve slightly so that the duck is slightly fried. Ready duck can be carried to the table. If desired, cut it into portions. You can serve the carcass with a side dish. Potato goes well with duck.

Cooking duck in the sleeve

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

Required products:

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

Cooking:

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

Grate half a lemon, along with the zest, on a grater with small holes. Transfer the finished chips to the apples. Pour dried fruits in there. Add liquid honey and mix well.

Stuff the duck with the finished mass, and close the hole with a hanging skin and secure with a toothpick. If desired, the junction can be sewn up.

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

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

Baked duck with mushrooms

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

Required products:

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

Cooking:

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

Peel the potatoes and cut into chunks. Then chopped onions need to be fried in oil in a pan. Add mushrooms to it. Salt to taste and continue frying for another 5 minutes.

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

Prepare the carcass and wash it. Pat dry with paper towels and stuff with prepared mixture. Sew up the hole and place the duck in a roasting sleeve. Place it on a baking sheet and bake. After 2 hours, the duck should be ready.

Cooking Peking Duck

A real Peking duck cannot be cooked, as the Chinese prepare the carcass in a special way. But according to this recipe, you will cook a semblance of a real Peking duck.

Required products:

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

Cooking:

Take care of the duck first. If there are hairs left, remove them on the fire. Wash the carcass well and pat dry with paper towels.

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

Next, take out the duck and brush it with May honey. If it is sugared, then melt the honey in a water bath. Then send the bird to a cold place for half a day. Toward evening, wrap the duck in foil and roast for 2 hours. Peel the ginger root and grate with small holes. Mix all the ingredients needed for the sauce.

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

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

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

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