Good day! Well, very soon our most favorite holiday is coming, and therefore for all housewives the first question is that I propose to make a duck baked in the oven, and what to stuff it with, you decide for yourself. I will only help you with this.

By the way, if you don’t like this bird, then I can advise you to use my other note and cook it for a feast with that crispy and juicy crust. And if you often rack your brains over what to make for dinner quickly and efficiently a quick fix, then grandiose events await you, don’t miss out.

Undoubtedly, this dish is quite elegant and very festive; it is placed on the table when all the guests are already gathered and served hot with various drinks and

The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you make a couple more

We will need:

• duck - 1 pc.
• salt and pepper to taste
• lemon - 0.5 pcs.
• orange - 0.5 pcs. for marinade and 0.5 pcs. For filling
• apple - 1 pc.
• honey - 2 tbsp
• soy sauce - 3 tbsp

Cooking method:

1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.

Now add two tablespoons of honey for flavor and stir.

2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.

Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.

3. Stuff the bird with an apple and an orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.

4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.

Interesting! You can use a toothpick instead of a knife.

5. Bake in the oven for 2 hours, the roasting temperature should be 200 degrees.

6. You can get such a wonderful and beautiful dish on a plate. Eat for your health! Bon appetit!

Cooking whole duck in marinade

No one will argue that a lot depends on what the marinade is like. Therefore, I suggest you make a universal and spicy marinade based on soy sauce and mustard. Wow, this will be delicious, your mouth will water at the sight of our duck.

Fried with a crispy crust will conquer everyone, and your guests will ask for more, you'll see!

We will need:

• Duck - 1 pc.
• Apples - 2 pcs.
• Soy sauce 4-5 tbsp
• Mustard - 2 tbsp
• Honey - 1 tbsp
• Garlic - 4-5 cloves
• Vegetable oil - 2 tbsp
• Tariyaki sauce 4 tbsp (optional)
• Potatoes - 18 pcs.
• Salt pepper

Cooking method:

1. Before making and baking the duck in the oven, you need to marinate it. This is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. It’s better to find and devote a lot of time and make it divine.

So, take a bowl and put 2 tablespoons of mustard in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the garlic cloves through a press.

Interesting! If you like your duck sweeter, then add two tablespoons of honey instead of 1 tablespoon.

Stir and move aside.

2. Season the duck itself with salt and pepper on all sides, coat it very well.

Place one red apple inside and cut it into 6 slices. Then, when the bird is baking, add another green apple.

3. Place it in the resulting sauce, dip it well and pour it thoroughly. Coat the inside with marinade too.

Leave in this position, covering of course with a lid, for 1 day. During this time, turn it over occasionally.

4. Then place the duck on a baking sheet and cover with foil. It will fry at a temperature of 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry more intensely.

5. Now peel the potatoes and place them next to the bird, it will bathe in fat and bake for 40 minutes.

Important! Potatoes should be small in size.

After this, the potatoes will brown, and the duck will fry and take on a golden brown color.

6. The duck will be so delicious and golden! Happy feast! To add solemnity, decorate with any greenery.

Video on how to cook duck in the oven so that it is juicy and soft

Recipe for poultry with potatoes in foil

Of course, it takes a lot of time to prepare, but the taste is certainly worth it. In the next recipe, I decided to show you the duck not as a whole, but in pieces; for example, you can take only the drumsticks or thighs. To be honest, I adore them most of all, although of course the breast, white meat, is considered a delicacy.

We will need:

• Duck drumsticks – 1 kg
• Potatoes - 1 kg
• Salt - to taste
• Sweet paprika - to taste
• Mayonnaise - 2 tbsp.
• Vegetable oil- 1 tbsp
• Greens - to taste

Cooking method:

1. Take salt and pepper, rub the duck legs with these ingredients, then sprinkle a little paprika. Apply mayonnaise with a brush and let them marinate for 20-30 minutes.

Peel the potatoes, then cut them into small cubes, add salt and pepper. Place everything on a baking sheet, you can grease it with a little vegetable oil.

2. Now place in the preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes or until you see a golden and ruddy crust. Serve hot with any appetizer, such as

Making duck with buckwheat at home

I would also like to say that it is better poultry no, store-bought duck is good, of course, but your own is always better, it’s fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.

Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can put a light and quick salad or

We will need:

• duck - 2-3 kg
• chicken liver - 200 g
• champignons – 200 g
• buckwheat – 140 g
• onions - 2 pcs.
• vegetable oil- 2 tbsp
• salt and ground pepper - to taste
• bay leaf - 1-2 pcs.

Cooking method:

1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.

In this form, the bird should lie in a bag in the refrigerator for 2 hours.

2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat correctly, then watch

3. Meanwhile, cut onion into small pieces together with mushrooms. The liver that is left from the duck will also work; it will need to be chopped into pieces.

Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry until tender over low heat.

In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.

Then mix all the resulting ingredients, namely buckwheat, mushrooms and liver and stir.

4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.

5. Place in a bag or baking bag, tie the ends with a special plastic device and off you go, as they say, into the oven for roasting.

6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.

This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.

Duck with apples in his sleeve

Do you want your duck to be juicy and soft, what secrets does this dish hide? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.

Take a young duck, it will turn out more tender and not so fatty.

We will need:

• salt and pepper to taste
• duck - 1 pc.
• apples - 4 pcs.

Cooking method:

1. Soak the bird in water, leave it for about 2-3 hours, this will rid it of excess blood. Then wipe with salt and pepper, in this form it should also lie for 2-3 hours.

Cut the apples into slices and stuff the belly with them as tightly as possible.

Afterwards there will be interesting work, this is sewing with threads, creative work))). Wow, this is so cool to do. Before placing the duck in the oven, lightly rub it with salt and pepper it with a mixture of peppers.

2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You don’t have to do this, but pierce it at the very end, when you turn it over.

This is a dry method of marinating; with mayonnaise or sour cream it turns out much richer, but it will release its juice anyway.

3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or a duck pan, use what you have on hand. But in the sleeve it turns out much tastier and more convenient. What is your opinion, write and share your opinion.

Important! To make the duck juicier, after 1 hour you need to turn it over in the oven to the other side.

4. Ruddy and golden crust. Remove the apples from the belly and decorate the dish. Bon appetit!

Stuffed duck with rice in the oven

I'm tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and does not require much effort or time.

If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon; for those who do not like this seasoning, do not add it.

We will need:

• duck - 1 pc.
• semirinko apples - 3 pcs.
• rice - 0.5 tbsp.
• bay leaf - 2-3 leaves
• peppercorns - 5 pcs.
• salt and ground pepper - 1 tsp each
• cinnamon - to taste or 1 tsp

Cooking method:

1. Wash the duck under running water, wipe with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately what I prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap up the bird cling film and take it out to a cool place for 3 hours.

2. Soak the rice in water for 30 minutes.

2. After this, place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring.

3. Take a goose bowl (duck pot) and put a duck in it, you can pour a little water on the bottom and lay out a couple of bay leaves and 5 peas of black allspice.

Chop the apples into slices and put them into the duck, secure with toothpicks or thread. Yes, don’t forget about rice, you also need to put it in the duck.

4. Place in the oven at 200 degrees for 2 hours.

5. The bird is ready, call everyone to the table. Impeccably beautiful and delicious. Remove the strings or toothpicks and enjoy the taste.

Original recipe for New Year with oranges

Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.

We will need:

• duck - 1 pc. by 2 kg
• orange - 1 pc. for stuffing and 1 pc. For decoration

• juice of one orange
• juice of one lemon
• salt, ground black pepper to taste
• refined sunflower oil - 2 tbsp

Orange syrup:

• zest of one orange
• juice of one orange
• honey - 2 tbsp
• sweet wine - 2 tbsp. l.

Cooking method:

1. Wash the domestic duck and dry it with a paper towel.

Prepare the juice, squeeze the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.

Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.

2. And now it is completely saturated with the marinade.

3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.

Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.

4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.

5. And after removing the duck from the oven, take out the orange slices, place them on the sides, pour warm syrup and fresh fruit slices to decorate this work. Such insane splendor awaits you, just a sight for sore eyes! Bon appetit!

Peking duck

It’s an interesting name, and our beauty’s appearance is amazing; as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:

Step-by-step recipe for duck with prunes and apple slices

Here is another option for the home that everyone will like, because along with the apples, next to our duck goddess there will also be prune berries. Of course, the dish is not cheap, but it turns out very tasty and aromatic. This is exactly what you can use for your favorite holiday or make it for dinner.

We will need:

• duck - 2-3 kg
• apples - 6 pcs.
• orange - 3 pcs.
• mayonnaise to taste
• onion - 1 pc.
• prunes – 400 g
• potatoes - 5-6 pcs.
• garlic - 5-7 cloves
• salt and pepper to taste

Cooking method:

1. At the very beginning, take a baking dish and then cover it with foil. Place the prepared bird. Brush the duck with chopped garlic, salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.

After that, fill it with fruits. Wash the apples and oranges well and cut into slices.

Important! When you put the fruits inside, mash them a little so that they release the juice.

Next, after all the manipulations, wrap the bird in foil, you will get a lump that should stand in this state and marinate for 2 hours. After the time has passed, bake the duck without opening the foil for 2 hours, frying temperature - 200 degrees.

3. Peel the potatoes and cut them into small pieces, then add mayonnaise and mix. Add salt and pepper to your taste.

4. Then remove the duck from oven and you will see some fat on the surface. Place potatoes on both sides on the bottom of the sheet and return to the oven for 20 minutes.

5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut them into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.

Chop the onion into feathers or half rings with a sharp knife. Remove the baking sheet from the oven and scatter the apples over the potatoes and bake for 15 minutes.

Now remove the pan from the oven and open the foil to brown the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.

6. Well, now the most interesting thing is to enjoy such a delicious treat! Cook to your heart's content!

Video recipe for crispy-skinned duck

Honestly, I couldn’t pass up this recipe, because I was amazed by the crust, I’m sharing this find with you, I hope you like this option too:

Have a nice weekend everyone and good mood! All the best and rainbows. Bye-bye everyone! See you.

Proper marinating of meat is 90% of success when creating a dish. Exists a large number of marinades for each type of meat, but most often you have to bake duck. How to marinate a bird so that it is soft, juicy and tasty?

Up my sleeve with honey

Many housewives have long been accustomed to cooking delicious dishes in the sleeve. It is convenient, fast and allows you to preserve all the juices and flavors of the dish. You can cook duck this way too.

We will need:

1. Duck carcass – 1 pc.
2. Lemon – 1 pc.
3. Honey – 1 tbsp. l.
4. Olive oil – 1 tbsp. l.
5. Ginger – 1 pinch.
6. Garlic – 2 cloves.
7. Apples – 3 pcs.
8. Salt - to taste.

It is necessary to prepare the marinade, it will allow the duck to get everything necessary properties for further baking.

The note! Before cooking, wash the duck thoroughly in warm water and let soak in cold for 2 hours.

Preparing the marinade:

1. Mix lemon juice, ginger and garlic, squeezed through a press, in a bowl. Mix everything until a homogeneous mass is obtained.
2. Add honey and olive oil and mix our marinade again.

The note! It is best to use a blender to ensure the marinade is smooth.

1. Let the marinade steep for 40 minutes.

While the marinade is infusing, you need to prepare the duck for immersion in the oven. This is done simply. The duck is thoroughly coated with pepper and salt, both outside and inside, and infused for about 60 minutes. Next, the bird is immersed in the sleeve, along with apples cut into slices, and treated from the inside with marinade. The animal must be baked for 90 minutes at a temperature of 200 degrees, 20 minutes before it is fully cooked, the sleeve is cut to brown the skin.

The note! The main part of the apples is placed inside the duck, as it will be treated with marinade. If the latter remains, you can rub it on the outside of the bird as well.

Duck with apples and honey is ready. This is a simple recipe that even an inexperienced housewife can handle. All you need is the desire to cook. There are also more sophisticated methods for marinating poultry.

This method of preparing marinade will appeal to those who love aromatic and unusual dishes. We will marinate the duck with oranges and lemon. First you need to prepare the bird. It is washed thoroughly and left to soak in water for about 2 hours.

At this time, prepare the marinade:

1. Duck – 1 carcass.
2. Celery – 3 cuttings.
3. Orange – 3 large fruits.
4. Lemon – 2 pcs.
5. Salt – 1 tbsp. l.
6. Olive oil – 1 tbsp. l.
7. Provencal herbs and ground black pepper - to taste.

The marinade prepares very quickly.

1. Squeeze the juice of 2 oranges and 2 lemons into a small dish and beat everything thoroughly with a blender until smooth. The juice should turn white.
2. Add pepper, salt and olive oil. Mix until smooth.
3. Finally, add Provençal spices, mix the marinade and let it brew while we cook the duck itself.

Once the bird is wet, take it out of the water and dry it thoroughly with a towel. Next, we cut off the extreme joint on the bird’s wings and coat it with marinade on all sides and inside. Pour the remaining sauce into a bowl and immerse the duck in it. It will marinate for approximately 9 hours. Every 3 hours the carcass must be turned over so that it is completely saturated with juice.

Before baking, cut the last orange into slices and chop the celery. Stuff the duck with this side dish and place in the oven for 150 minutes at 190 degrees. Take a baking sheet with high sides, as the orange-lemon marinade will boil very actively.

This stuffed chick will please all your friends, but you want to treat your loved ones to something more original.

Duck in Bavarian style

The main component of such a marinade will be beer, which will make the duck especially tender and juicy.

The note! Even children can eat this dish, because all the alcohol from the beer will evaporate during the long cooking process.

Before preparing the dish itself, you need to wash and soak the duck. She must lie in cold water about 3 hours, after which it is wiped with a paper towel or (ideally) allowed to dry on its own. While the duck is in the water, prepare the marinade:

1. Light beer – 0.5 l (bottle).
2. Black pepper (ground) – 1 tsp.
3. Provencal spices - to taste.
4. Mushrooms (any kind is possible, but ideally champignons) – 200 g.
5. Onion – 2 pcs.
6. Apples – 2 large fruits.
7. Salt – 1 pinch.

Before preparing the marinade directly, you need to make sure that the beer is cold and has not yet lost all its properties. The drink is poured into a deep bowl, pepper, Provencal spices and a little salt are added. Mix everything until smooth. Let the beer and spices breathe and move on to the duck.

1. Cut the mushrooms into cubes, onions into rings or half rings and apples into small slices.
2. Fry the onions and mushrooms until cooked and then add fresh apples to this mixture. Mix the substance.
3. Stuff the duck with a mixture of mushrooms, apples and onions.
4. Pour the marinade into a small bowl and immerse our stuffed bird in it.

The waterfowl should remain in this marinade for 10 hours. The carcass must be turned regularly so that the bird is completely soaked in the beer marinade.

We remove the duck from the sauce, and pour the latter into a small container (or leave it in a bowl). Place the bird in the oven and start baking for 150 minutes at 190 degrees. Half an hour before full cooking, pour the remaining marinade over the carcass to fully reveal its taste.

The meat will become tender, juicy and aromatic, just like in the most expensive restaurants. Cooking will take the housewife some time and require patience. Is the recipe too long and complicated? You can always bake duck with potatoes.

Before baking and marinating, as usual, we prepare the carcass by soaking it. Next, prepare all the ingredients we need:

1. Duck – 1 carcass.
2. Potatoes – 1 kg.
3. Onions – 2 medium-sized pieces.
4. Garlic – 4 cloves.
5. Spices, seasonings, pepper and salt - to taste.

The duck was soaked (2 hours), squeeze out the garlic and thoroughly coat the duck outside and inside and leave it for an hour, allowing it to soak a little.

The note! If there is not enough garlic, take a few more cloves.

Let's move on to preparing the marinade:

1. Cut the onion into large thick rings, and chop the potatoes into small slices.
2. Mix potatoes and onions and add spices to taste (for meat or potatoes, it doesn’t matter). Mix everything well.
3. Add pepper and salt to taste and mix back our improvised marinade.

Place the duck on foil and fill it with potatoes and onions. We place the remaining vegetables that did not fit into the bird around it. Wrap the duck and potatoes in foil and place in the oven. The waterfowl is baked for 120 minutes at a temperature of 185 degrees. 20 minutes before complete readiness, cut the foil, allowing the meat and potatoes to brown a little.

Everyone will love this juicy and filling dinner, because it includes 2 main courses - baked duck and delicious potatoes.

These are the most popular duck marinated recipes that you can offer to your friends and family. And although duck meat is poorly valued in fashionable restaurants (compared to pork and beef), in everyday life such a carcass can please all your friends or family members. The main thing is to cook with soul.

Cooking a tasty and juicy duck is not easy. Often the cause of failure is an incorrectly chosen method of marinating - the basis for successful preparation of poultry. Duck meat, unlike chicken, is dry and tough, so it is necessary to marinate it. There are many marinades for duck, but we offer you the simplest and most effective ones. The duck needs to be marinated for at least 6 hours, only then the spices will reveal their aroma and the meat will be saturated with marinade juices.

Recipes are designed for 1 kg of duck

• Dry red wine – 200 ml
• Honey - 50 g
• Water – 100 ml
• Salt, pepper, cumin (or other spices) - to taste

Mix all the ingredients, marinate the duck and refrigerate it for 8 hours.

With dry white wine

• White dry wine- 1 glass
• Dry mustard - 1 teaspoon
• Juice of 1/2 lemon
• Onions - 2 pcs.
• Bay leaf, cloves - 3 pcs each
• Salt, black peppercorns, rosemary - to taste

Cut the onion into rings, place in a saucepan, pour in wine, add lemon juice, mustard, bay leaf, cloves, rosemary, pepper and salt. Mix well, put on low heat and bring to a boil. Remove marinade from heat and cool. Pour the marinade over the bird and leave for 8 hours.

Simple marinade for duck

• Lemon - 1/2 pcs
• Salt - 1 teaspoon
• Ground red pepper - 2 teaspoons

Mix lemon juice with pepper and salt until smooth, rub the duck with the mixture and leave for 3 hours at room temperature.

Marinade for duck with honey and mustard

• Honey - 1 tbsp. spoon
• Lemon - 1 pc.
• Soy sauce - 100 ml
• Garlic - 3 cloves
• Mustard - 2 teaspoons
• Mayonnaise - 2 tbsp. spoons
• Spicy herbs, ground black pepper - to taste.

Mix lemon juice with soy sauce and honey in a non-metallic container, place the bowl with the mixture on water bath. Then, stirring, bring to a homogeneous consistency, add mustard and mix well. Place the container with the marinade on the lowest heat, squeeze the garlic into it, bring to a boil, but do not boil. Add crushed spices, pepper and quickly mix the mass. Then add mayonnaise, stir and remove from heat. Cool for 30 minutes and pour the marinade over the duck. Marinate for at least 8 hours.

With oranges

• Orange – 2 pcs.
• Garlic -; 2 cloves
• Soy sauce - 2 tbsp. spoons
• Spicy herbs, chili pepper - to taste

Peel the oranges and squeeze the juice into a marinating container. Add soy sauce, chopped garlic, spices, pepper, salt. Mix everything well and coat the duck with the resulting marinade. Marinate for at least 4 hours at room temperature.

Grill

• Dry white wine – 100 ml
• Onions - 2 pcs.
• Wine vinegar - 2 teaspoons
• Carnation - 2 stars
• Cinnamon - 1 stick (or ground - to taste)

Finely chop the onion and mix with the rest of the ingredients. Marinate the duck for at least 4 hours in the refrigerator. Place the bird in a colander and drain the marinade. You can start cooking the duck, and during the cooking process, pour the drained marinade over it.

With cognac

• Cognac - 5 tbsp. spoons
• Garlic - 2 cloves
• Onions - 2 small
• Ground black pepper, salt, bay leaf, parsley, cilantro - to taste

Rub the duck with a mixture of salt, pepper, chopped garlic, cognac and chopped herbs. Soak in the marinade for at least 4 hours.

Spicy duck marinade

• Dry white wine 0 1 glass
• Water 0 1 glass
• Onions 0 1 pcs
• Garlic 0 5 cloves
• Salt, pepper 0 to taste
• Chili, paprika, nutmeg, coriander - to taste

Cut the onion into rings, finely chop the garlic and herbs, mix the ingredients and marinate the duck at room temperature for at least 4 hours.

It is impossible to imagine a festive feast without the “main” dish, which sets the tone for the entire culinary composition. So, “regular” is perfect for Sunday lunch with the family. fried chicken with vegetable side dish. Juicy and flavorful turkey stuffed with apples is traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. But many people associate baked duck in the oven with New Year and Christmas. Tasty and juicy, such a “bird” will decorate any table, attracting everyone’s attention with its ruddy, crispy skin and breathtaking aroma. First of all, how to marinate a duck for roasting in the oven so that it is soft and juicy? Today we will learn the secrets of preparing marinades that give meat an unusually tender and pleasant taste - with honey, mustard, garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily prepare amazingly tasty duck in a sleeve and foil at home, delighting loved ones with such an unusual and chic dish. So, let's start cooking!

How to marinate duck for roasting in the oven so that it is soft and juicy - step-by-step recipe with photos

Duck baked in the oven is prepared for especially special occasions, when relatives and friends gather around the table. Many housewives are wondering how to marinate a roast duck so that it is soft and juicy? Unlike chicken or turkey, duck meat is fattier and higher in calories - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” excess fat during baking and will also become soft and tender. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade - with mayonnaise and soy sauce. By following our simple recipe, you can quickly prepare an extremely tasty and aromatic marinade that the duck carcass will definitely “like.”

Necessary ingredients for the duck marinade recipe to bake in the oven:

• garlic – 4 – 5 cloves
• mayonnaise – 100 ml
• soy sauce – 5 tbsp. l.
• black pepper (or a mixture of different peppers) - to taste
• salt - to taste

Marinating duck before baking in the oven - step-by-step recipe instructions, with photos:

Spicy marinade for duck with honey and mustard overnight - recipe with photo

The honey-mustard marinade gives baked duck an exquisite spicy taste and an appetizing “caramel” crust. Indeed, it is difficult to think of more suitable ingredients for preparing a marinade than honey and mustard - this combination has long become a classic. We have selected a simple recipe with a photo of an exquisite sauce that is usually used to coat the duck overnight so that the meat is saturated with spices. Duck marinated in the oven according to our recipe turns out soft and juicy - the most “fastidious” gourmets will definitely appreciate the delicate taste of this festive dish.

List of ingredients for cooking duck in honey-mustard marinade overnight:

• duck carcass – medium size
• natural honey and mustard - 2 tbsp each. l.
• water – 1 glass
• spices and salt - to taste

Recipe for a spicy marinade of honey and mustard for duck baked in the oven - prepare step by step:

1. Wash the bird thoroughly and pat dry with a paper towel.
2. In a separate plate, mix salt and favorite spices. Rub the resulting mixture onto the duck.
3. For the marinade, combine honey and mustard until smooth and completely coat the duck carcass. Place on a baking sheet and place in an oven preheated to 200 degrees – don’t forget to add water according to the recipe.
4. Bake for about an hour, periodically pouring sauce from the baking sheet over the bird. Place the finished duck on a beautiful dish and decorate with sprigs of fresh herbs. Bon appetit!

Baked duck in the oven with apples – delicious recipe step by step with photos

On the eve of the New Year and Christmas holidays, housewives take out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with something delicious, we recommend preparing duck with apples, baked in the oven. The tradition of baking poultry “in apples” originates in Europe - in many countries it is a favorite holiday dish. Here you will find delicious recipe step by step with a photo of a duck stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be decorated with herbs and a garnish of apples - a wonderful culinary still life!

We stock up on the ingredients for the recipe for duck baked with apples in the oven:

• duck carcass – weight about 2 kg
• sweet and sour apples – 4 – 5 pcs.
• cinnamon – ½ tsp.
• brown sugar – 2 tsp.
• salt and pepper - to taste
• spices (rosemary, oregano, Provençal herbs) – 1 tsp.
• apple cider vinegar – ½ cup
• olive oil – 2 tbsp. l.

How to bake a whole juicy duck with apples:

1. Before cooking, you need to process the duck carcass - remove the entrails, cut off excess fat and the ends of the bones.
2. In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
3. Apply the marinade to the carcass, carefully lubricating all parts with the spicy mixture. Now we place the bird on the refrigerator shelf overnight or at least for 4–6 hours.
4. After the specified time, we take out the duck and proceed to the next stage - wash the apples, cut them into pieces and remove the core.
5. Stuff the marinated duck with apples and place in a baking dish. We place the remaining pieces of fruit around the duck carcass to bake in its “pure” form.
6. Many inexperienced housewives are interested in how long to bake a duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden brown crust, every 30 minutes, baste the bird with a mixture of juice and fat that flows to the bottom of the baking sheet.
7. We serve the finished duck with two different side dishes - apples baked as “minced meat” and fruits placed around the bird. In the first case, no side dish is required additional processing, just place the pieces on a platter with the duck. As for the apples that were baked in the pan, put them in a separate saucepan and fill with rendered duck fat (2 tbsp.). Add sugar and cinnamon there, and then put on medium heat for about 5 minutes.
8. A dish with baked duck will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our baked duck!

Juicy whole duck in the oven with potatoes at home - step-by-step recipe with photos

Due to its valuable nutritional properties, duck meat is recommended for consumption in cases of disorders of the cardiovascular system, as well as some nervous disorders. In addition, duck contains whole line useful substances– oleic acid, omega-3 and omega-6 fatty acid, as well as a number of vitamins A, B, E. How to cook juicy duck at home? Follow our step-by-step recipe with photos, and in a couple of hours you will have a delicious duck with potatoes ready - simply a royal dish! The presented recipe for duck, whole baked on a potato “pillow”, will definitely come in handy for housewives for the upcoming New Year and Christmas holidays.

Ingredients for roasting duck with potatoes in the oven:

• fresh gutted duck – 1.5 kg
• potatoes – 1 kg
• garlic - head
• apple – 1 pc.
• mayonnaise – 150 gr.
• salt and pepper - to taste

Baking duck with potatoes at home - recipe step by step, with photos:

1. We thoroughly rinse the duck under running water, pat dry with a paper towel and place in a large bowl - we will return to the “bird” a little later.
2. Peel the head of garlic and finely chop it with a knife.
3. In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, grind the garlic until the mixture is smooth.
4. Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
5. Peel the potatoes and cut into pieces 2-3 cm in size. Cut the apple into two parts, remove the core and also chop.
6. Place potatoes in an even layer on the bottom of a deep baking sheet, and place a duck carcass stuffed with apple on top. Cover with a piece food foil and pinch the edges tightly. Place the form with the bird in the oven, preheated to 200 degrees – for about an hour.
7. We take out the baking sheet with the duck, remove the foil and bake again for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a golden crispy crust.
8. Before serving, the whole carcass can be divided into pieces and beautifully placed on a platter, complemented with a potato side dish. Such a duck will be a real “highlight” of any holiday menu - it’s simply finger-licking!

Recipe for duck in the oven, baked in a sleeve - with a photo of the finished dish

Baked duck with rice is a truly universal dish, suitable for both festive and everyday tables. If you already have guests on the doorstep, you can safely cook duck in a sleeve in the oven according to our simple recipe with photos, using the most available ingredients. A side dish of rice will make the dish filling - and here you have a ready-made lunch or dinner!

List of ingredients for the recipe for duck baked in a sleeve in the oven:

• fresh duck carcass – 1 pc.
• rice – 300 gr.
• salt and spices - to taste

How to cook juicy meat duck in a sleeve in the oven - recipe description:

1. Rub the gutted duck with salt and spices - from the inside and outside. For now, set the bowl with the poultry aside so that the meat marinates.
2. Place rice in a saucepan, add water and set to cook over medium heat. The water needs to be salted.
3. Fill the duck with the finished, cooled rice and, securing the hole with wooden toothpicks, place it in the baking sleeve. Tie tightly and place in an oven preheated to 200 degrees for about an hour.
4. After the specified time, we get a juicy soft duck, ready to serve. When laying out the meat, don’t forget about the rice side dish, which perfectly complements the delicious taste of the dish. Let's start tasting!

Tender duck with oranges in the oven in foil - step-by-step recipe with photos and videos

The recipe for duck baked with oranges in the oven comes from France, the country with the most exquisite cuisine in the world. Tender, with a subtle hint of citrus, this duck will be remembered for a long time for its incomparable taste and aroma. Our step-by-step recipe with photos can be easily mastered by every housewife, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake duck in an orange marinade in the oven - tasty, aromatic and nutritious!

Video with a recipe for duck baked in foil in the oven with oranges:

How to bake a whole duck with apples and plums in the oven so that it is juicy - step by step recipe with photos

Many newcomers to the culinary business consider cooking duck in the oven to be a rather complex and time-consuming process that only experienced craftsmen of your business. However, there are many simple recipes for this waterfowl that anyone can master. How to bake a whole duck with apples and plums so that it is juicy? Our step-by-step recipe with a photo of a tasty and juicy duck will definitely become your signature - seasonal plums can be replaced with oranges or quince.

To roast a whole duck in the oven you will need the following ingredients:

• medium-sized duck carcass – 1 pc.
• apples – 3 – 4 pcs.
• plums – 4 pcs.
• salt – 1 tbsp. l.
• spices for poultry (mixture) – 1 tbsp. l.
• soy sauce – 25 ml
• honey – 25 ml

The procedure for preparing baked duck in the oven stuffed with apples and plums - step by step according to the recipe:

1. We wash the duck carcass inside and out, if necessary, remove remaining feathers and excess fat. Place a kettle of water on the fire and wait until it boils.
2. Place the prepared bird in a large bowl and begin pouring boiling water over it - this hot “wash” helps close the pores. As a result, the skin will become more elastic and will not crack during baking.
3. Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
4. Cut the apples, remove the core and seeds, and chop into medium-sized slices. We remove the pits from the plums and cut them into quarters. We stuff the duck with pieces of fruit and secure the hole with a wooden skewer.
5. Line the bottom of the baking sheet with parchment and “conveniently” lay out the stuffed bird surrounded by pieces of apples and plums. Bake in a preheated oven at 180 degrees for 40 minutes. When an appetizing golden brown crust appears on the surface, turn the duck over to the other side and leave to bake for another 40 - 50 minutes, lowering the temperature to 170 degrees.
6. During the specified time, you need to take a break to lubricate the carcass with a mixture of soy sauce and honey. Place the finished bird on a dish and serve with a fruit garnish. The honey glaze will give the duck a beautiful glossy shine, and the spicy mixture will give it a unique taste and aroma.

How to cook stewed duck in pieces so that it is soft and juicy - video recipe for oven and frying pan

Duck baked in the oven is truly a wide field for imagination for beginners and experienced cooks. How to cook stewed duck in pieces so that it is soft and juicy? By using simple video recipe you will discover many of the “wisdoms” of properly preparing stewed duck – in a frying pan and in the oven.

Braised soft and juicy duck in the oven in pieces - video recipe:

How to properly and quickly cook Peking duck at home - step-by-step video recipe

Peking duck is one of the traditional and popular dishes of Chinese cuisine. Despite its exotic name, the dish is easy and quick to prepare - in the video you will find a simplified version of the recipe. So, how to properly cook Peking duck? With our step by step recipe you will get a dish, the divine taste of which was enjoyed by the ancient emperors and nobles of the Celestial Empire.

Cooking Peking duck at home using a simple video recipe:

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

Duck baked in the oven with buckwheat will become a real decoration for the festive and everyday table - tender and satisfying, the dish will melt in your mouth! How to cook duck in the sleeve so that it is soft and juicy? In the video you will find the recipe for this universal dish - both a main course and a side dish.

Juicy and soft duck in the oven in a sleeve with buckwheat - cooking recipe, video:

How to properly prepare baked duck in the oven? On our pages are presented simple recipes step by step with photos of spicy marinades for duck so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our recipes in the video, you can easily bake duck in the oven whole and in pieces, in foil and in a sleeve - with apples, potatoes, rice, buckwheat, oranges, plums, Peking style. We are sure that with the help of these recipes, every housewife will be able to cook a tasty and juicy duck at home. A real royal treat!

If you have never baked duck in the oven before, then this recipe will be easy for you. ideal option. It is so simple that even someone who has never baked anything before can handle it.

This recipe always produces predictable results. The bird does not burn; it appears on its skin. desired color golden brown crust. It smells delicious and has a minimal amount of fat. The meat turns out quite juicy, it is completely fried and chews perfectly.

And the whole secret of such easy preparation is in the sleeve or baking bag. Buying both is now not difficult. The meat is baked evenly on all sides so that even the bones become soft. What can we say about the pulp itself?

This sleeve is made from special material, which does not release any toxic substances when heated. In addition, it holds the temperature well and protects the pulp from drying out. Therefore, using it, you will receive a wonderful dish for any holiday.

Today we will cook duck with apples. And if you want to cook without them, you can look at the recipe. And also there you will find other delicious recipes.

Duck with apples baked in the oven in a sleeve

It is best to take a not very large bird. Its approximate weight should be no more than 2.5 kg. In this case, it is not so fatty, and its meat is much more tender. It will be much faster to bake a carcass of this size, therefore the effect of temperature will not be as long.

We will need:

• duck – 1 piece per 2 – 2.5 kg
• apples – 5 pcs.
• lemon – 0.5 pcs.
• spices – ground coriander, nutmeg, dried ginger, mixture of herbs
• salt - to taste
• pepper mixture – 0.5 teaspoon

We will also need a sleeve or baking bag.

Preparing the duck for roasting

Of course, it's always better to have fresh meat to cook with. But where can you get fresh duck in winter? If someone is lucky, then that's just great! But, as a rule, we are content with a frozen carcass. Which, however, does not affect the final result at all.

But for this to happen, the carcass must be properly defrosted.

1. I use frozen poultry. So I took it out freezer still on the 30th late at night. This is in the version that I was going to cook it for the New Year's table.

Having taken it out of the freezer, it is best to simply place the carcass in the refrigerator, where the approximate temperature is +4 degrees. This means that under such conditions the defrosting process will occur gradually and all fibers will retain their structure. In addition, any meat in this case retains its beneficial features, and most importantly, all the taste qualities.

Under no circumstances should you defrost meat using so-called express methods. Such as putting it in the microwave, or in water, either hot or cold. In this case, the fibers are destroyed and the meat will not be as tasty. And there is a possibility that it will also be excessively dry and quite tough.

2. We will marinate the duck, so you will need to remove it from the refrigerator approximately 5 - 6 hours before serving. By this time it should be completely defrosted.

3. But before you start pickling it, you need to inspect and clean it. As a rule, stores already sell plucked carcasses. However, it happens that individual hairs or remnants of feathers, the so-called “stumps,” remain on it. They can be removed with tweezers. And singe the hairs over a burning burner.

If you don’t have tweezers at hand, there is a proven way to get rid of “stumps”. The carcass should be sprinkled with a small amount of flour. Dampen the towel and vigorously wipe the areas with unnecessary feather residues. Then simply rinse the carcass. That's all! The carcass will be clean and smooth.

4. A mandatory procedure is to remove the tail, or as it is also called the “duck tail”. It is necessary to cut it off. It contains odorous coccygeal glands, which will spoil the taste of the entire dish when baked. Trim off any excess fat from this part as well. We don't need him.

5. You also need to cut off the skin along with fat from the neck. There is no taste from this part of the carcass, and we don’t need extra melted fat in the dish.

When baking open method The outer phalanges of the wings are also cut off. They have virtually no meat, and therefore tend to be over-cooked. Therefore, they are either cut off or wrapped in foil. We can also cut them off, or we can leave them. They won’t burn in your sleeve, but they won’t do any good either.

I leave it and cut it after cooking and before serving.

6. As a rule, the carcass has already been cleaned of its entrails. But it's better to check it. To do this, you need to stick your hand inside and if there are offal left there, then it is best to get them out. They also give a not-so-pleasant flavor to the meat when roasted.

7. After all the procedures, the carcass should be rinsed again with cool water and allowed to drain. Then wipe dry with paper towels.

8. The next step we need to prepare all the spices that we will use for the marinade.

It must be said that there are many ways to marinade. Prepare liquid mixtures, including:

• lemon or orange juice
• pomegranate juice
• soy sauce
• olive oil
• White wine
• Apple vinegar

A whole range of different herbs and spices are used as spices. I will list only the main ones:

• ground cardamom
• coriander
• nutmeg
• star anise
• fresh or dried ginger
• oregano
• rosemary
• pepper

As you can see, all these spices have a rather strong odor of their own. And combined with the specific smell of duck meat, this gives an excellent result.

Of course, you should not use all of the listed components. You only need to take a few of them.

I took coriander, nutmeg, dried ginger, a mixture of peppers and a mixture of herbs. This will be quite enough to eliminate unnecessary odor and acquire a delicious aroma. However, I do not use liquid ingredients in this recipe. I will have a dry marinade.

9. Mix all prepared spices. It should be approximately 1.5 - 2 tbsp. spoons. Let them sit for a while so that the smells mingle.

All components for the marinade should be pre-mixed, and after not very long infusion, rub or coat the carcass ready-made mixture. If the marinade is liquid, then you need to stir the salt in it until it is completely dissolved. When using a dry marinade, salt can be mixed with other spices or rubbed into the carcass separately.

I first sprinkle the carcass with salt and rub it into the skin and flesh.

Then you need to sprinkle it with a mixture of spices outside and inside, which should also be rubbed into the skin and pulp. Leave to marinate for 2 – 3 hours. You can marinate longer. But 3 hours is enough for me. The carcass that I am marinating today does not have any particular specific smell, so no more time is required.

When marinating the carcass, I don’t cover the carcass with anything, it just lies on my kitchen table at room temperature.

After about an hour, you can rub the components into the skin again to better penetration into pulp. And leave it again until the time when we start cooking.

How to deliciously bake a duck in the oven in a sleeve

1. Cut 4 medium apples into large pieces. If they have rough, thick skin, then it is better to peel it first. It is better to choose sweet and sour varieties of apples. I really like the fruits of the Semerenko variety. When baked, they turn out crumbly and share their juice perfectly with the poultry flesh.

Sprinkle them with the juice of half a lemon. This is necessary so that they do not darken.

2. Fill the cavity of the bird with the cut pieces.

And chop off the edges with toothpicks so that the juice that will be formed does not flow out, but imbues the pulp with its aroma and taste. The edges can also be sewn with cooking thread.

3. Prepare a sleeve or baking bag and clips or thread for tying. If you use a sleeve, then you need to cut it to such a length that our game will fit there, and at the same time there will be enough room to tie it on both sides. If you have found a package required length, then you can use it. In this case, it will be necessary to tie it only on one side.

4. We have one apple left. We will also cut it and put it in a bag as a pillow. I will immediately admit that I simply forgot to make a “pillow”. It was New Year's Eve, and I was preparing several dishes at the same time. And my lonely apple remained lying unclaimed.

But don't forget. This “pillow” will absorb all excess fat. Well, or not quite all of it, but most of it. In addition, it will keep the lower part of the skin intact. And it can be beautifully served to the table.

5. All we have to do is place the stuffed bird on this “pillow”, stuffing up, so that the juice does not leak out. Then tie the sleeve, leaving small holes on both sides for steam to escape so that it does not burst.

6. Preheat the oven. Some people heat it up to 200 degrees, but I prefer to bake at 180. In the sleeve, the baking process occurs somewhat faster than when the bird is baked openly. Therefore, this temperature will be quite sufficient.

When desired temperature When reached, place the duck in the bag on a baking sheet, seam side up, and place in the oven. Make sure that the polyethylene does not come into contact with the walls of the oven. Excessive heat may cause it to burst. Therefore, it is important that its edges do not touch the walls.

7. Bake for at least 2 hours. I had a fairly large carcass, and I baked it for 2 hours and 20 minutes. In general, it is believed that approximately 1 kg of weight requires 1 hour of baking time. I had a bird weighing a little more than 2 kg, which is why it took a little more than 2 hours.

There is no need to turn over or move the contents during this time. However, you can cut the bag 15 - 20 minutes before the end of cooking and put the duck in the oven to get an extra golden brown crust.

I didn’t need this; the bird was perfectly baked without it.

8. After the allotted time, take out the baking sheet with the contents and carefully open the bag. Transfer the duck to a large platter. It is better to use spatulas for this so as not to get burned.

It is advisable to leave the fat that has flowed down there. There is no need to water the top of the back with it. Although it is considered useful, there is probably no point in doing this.

9. You can decorate the dish at your discretion. I baked potatoes separately in the oven and decorated them with them. You can also decorate with apples. Those pieces that were inside for decoration will not work. They all fell apart, saturated the bird's flesh with juice and lost all their beauty. Therefore, you can decorate with fresh apples.

And sometimes apples are baked in the oven separately whole and placed on a dish. It turns out very beautiful.

10. When serving, the entire dish should be brought out to the guests. The duck can then be cut. There are several cutting methods.

• You can simply cut it into pieces, as you usually cut chicken.

• Or you can cut it the way, for example, they cut it in China. And there it is cut into very small pieces, the bones are carefully separated. The cook cuts the chicken himself, and the more skillful he is, the more pieces he gets. And this figure can vary from 90 to 180. I had the opportunity to eat Peking duck in the capital of China. And I was lucky enough to watch the entire ceremony and be present at it.

• Or just cut the breast and other possible parts into fairly large pieces.

11. You can serve the bird with sauce. It is prepared separately. And there are many for this various recipes depending on your preferences.

It can be sour cream, berry, soy, garlic sauces. Choose for yourself suitable option You can

Although duck baked in this way can be served without any sauce. It turns out juicy and tasty without any additional embellishments. It should also be noted that the meat does not have any specific smell. It has pleasant aroma. And although it is much darker appearance than chicken, and seems to be quite tough, it chews well and separates into fibers.

Fat is also not felt. We cut off all fat reserves, and all that remained was evaporated into apple pulp and into the sleeve itself.

This is the dish we have today. And while I was preparing it, I wondered why duck was increasingly being cooked for the most important winter holidays.

It just so happens that we don’t bake it in the oven very often. It is much more common for us to bake chicken. What we do with great pleasure different ways. Therefore, oven-baked chicken has long become an everyday dish. And for the holiday table, we mainly buy chicken fillet, and only for preparing various salads and appetizers.

And therefore, when holidays such as New Year and Christmas, many people seeing a plump, well-fed carcass on store shelves are increasingly thinking about preparing it for the holiday table. And I have come across such data in certain sources that in our time this bird confidently occupies first place in the rankings. Especially for these winter holidays.

And it would seem, why exactly her? After all, it is quite fatty, has a rather specific smell, and does not contain much meat. In addition, it is also capricious in preparation. But nevertheless, it is now being prepared all over the world. Every year more and more recipes appear, even special restaurants are opened where all dishes are prepared from this bird. After all, you can use it to prepare not only hot dishes and snacks, but also desserts.

Its popularity is most likely due to its relative availability, not too expensive price and rarity of preparation. That is, she is quite exotic. In addition, so many recipes have appeared that preparing it deliciously is not particularly difficult these days.

And if previously the duck was a hunting trophy, and actually had quite a bit of meat, now it is raised on special farms. Thanks to this, we can see quite large specimens on store shelves. Their meat has a rich and bright taste. And if you add sour additions to it, in the form of apples or citrus fruits, then this taste becomes even more attractive.

Therefore, its increasingly frequent appearance on the table is completely justified. I hope that my thoughts on this topic, as well as the recipe itself, were interesting to you! And you will be happy to cook a duck for some holiday.

Bon appetit!