Duck meat dishes do not disappear from the menus of even the largest restaurants; they are rightfully considered delicacies. And this despite the fact that waterfowl, especially wild ones, have a specific smell, which not everyone is delighted with. But how do chefs manage to get a great juicy product with a beautiful crust? The secret is simple - properly prepared marinade, which we will talk about below.
Why do you need a marinade?
Many people are puzzled by preparing the marinade when necessary. or kebab. Unfortunately, few people think about how to marinate a duck for roasting in the oven - put it on a baking sheet, and that’s it. But this procedure has its advantages:
- The sauce envelops the meat, which stops the flow of juice during the cooking process. Thanks to this, the product turns out juicy and retains all the beneficial substances.
- The marinade protects the meat from burning, taking on the main heat load.
- After being treated with sauce, the meat becomes soft, so it cooks quickly, especially in foil or a sleeve. Quick frying eliminates the formation of carcinogenic substances that form during prolonged heat treatment.
- The marinated product is tender, which promotes digestion and absorption by the human body. maximum quantity useful elements.
The original purpose of marinating was not at all to enhance the taste of meat or soften it - it was a method of preserving or preserving the product for a long time. It doesn’t matter at all what the sauce will be with – vinegar, beer or wine. All these components suppress the growth of all kinds of bacteria, thereby preserving the 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 aromatic. These include vegetable oil, fatty acid which are emulsifiers. They make it easier for the elements of the marinade solution to penetrate cell membranes, accelerating the process of saturating the carcass with water and spices. Moreover, spice esters dissolve well in oil. 
Duck meat differs from turkey or chicken in its 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 bird, 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
Preparatory stage
Prepare tasty dish It’s not that difficult to make this bird – all it takes is a little culinary magic and the desire to please your loved ones. But besides dancing around the marinade, it is important to properly prepare the carcass. Everything is done quickly if you remember a few rules:
- It is better to cut off the ends of the wings immediately, since they will still burn during heat treatment, rather than ruin them appearance the dish and its aroma. This is true even when cooking in a sleeve or parchment. Alternative option The solution to this problem is to wrap the wings in foil.
- In order to marinate wild duck for baking in the oven, you do not need to use honey and mustard in the marinade recipe - they do not go well with this type of meat.
- Not worth using aluminum cookware, it is better to use a simple plastic container.
- It is not recommended to use mayonnaise for the sauce, otherwise the dish will be extremely greasy.
Classic marinade recipe
Experts believe that the Chinese began marinating duck meat with honey back in the 14th century. Today, almost every cook 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 tbsp.
- 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.
Preparation
- Mix in a deep frying pan tomato paste with soy sauce, vinegar and sugar.
- Separately, mix the flour and water, then add the mixture to the rest of the ingredients in the pan.
- Boil the marinade and then cool.
- Grate the ginger, squeeze out the lemon juice and add the ingredients to the marinade.
- Spread the cooled sauce over the duck carcass and place 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 you have a kitchen temperature probe, 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 doesn’t matter, we pierce the product with a knife and look at the color of the flowing juice. Clear juice indicates the dish is ready. It is customary to serve the bird with apples baked in the oven.
Alternative recipes or how to properly marinate duck for roasting in the oven yourself
When cooking, it is important to pay attention to every detail, since this meat is quite capricious. But in the end everything will be very tasty, and the result will justify all the costs.
Marinade filling with mustard and honey
Ingredients
Such a crazy combination is actually a real citrus blessing. 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.
Preparation
- Season the washed and dried carcass with salt and pepper as desired.
- Make punctures in the skin for better soaking in the marinade.
- Mix the juice of three oranges, mustard, honey, and soy sauce in a container.
- Lubricate ready-made mixture with honey and mustard, duck inside and out, put it in a suitable container and pour in the rest of the marinade.
- Cover the carcass cling film and put it in the refrigerator for at least 4-5 hours, or better yet overnight.
During cooking, the meat should be poured with the marinade mixture to obtain a uniform, appetizing crust. It is best served with oranges, which will give the dish an even more citrusy tint.
Wine marinade
Ingredients
- Dry wine – 1 glass.
- Onion – 2 pcs.
- Garlic – 2 cloves.
- Olive oil – 2 tbsp.
- Spices, salt - to taste.
Preparation
- Finely chop the onion and garlic, pour in the wine. You can add nutmeg, coriander and a couple of clove stars.
- Salt and pepper the duck carcass and place 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. Usually served with potatoes and apples; a salad of fresh vegetables. Original combination will work together with according to the recipe of Italian chefs.
Marinade filling with Provencal herbs
Another popular way to marinate homemade duck for baking in the oven and a simple recipe with a set of Provençal 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.
- Provençal herbs – 1 tbsp.
- Ground black pepper – 1 tsp.
- Salt – 1 tsp.
Preparation
- In a cup, mix honey, soy sauce, crushed garlic, Provençal herbs.
- Salt and pepper the carcass, grease the duck outside and inside with the prepared marinade.
- Cover the meat with cling film and refrigerate for at least 2-3 hours, or better yet, overnight.
Some chefs recommend pouring boiling water over the carcass before marinating and then drying it. In this case, you only need to scald the skin; water should not get inside. The scalding process closes the pores so that the bird ends up with a crispy skin. 
Marinade for game
Hunters know that poultry and wild poultry are different things that require various technologies marinating and cooking. A simple marinade for wild duck in the oven will get rid of unpleasant odor 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.
Preparation
- Pour water and vinegar into a saucepan and place Bay leaf, chopped onion, salt, pepper.
- Place the solution on the fire and bring to a boil, then cool.
- Place the carcass in the cooled mixture and set aside for 12 hours.
The next day, remove the duck from the marinade, dry it and place it 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.
- the duck should not have an unpleasant and pungent odor inside, and there should be no mucus on its surface. Otherwise, you are purchasing a low-quality product that can cause poisoning.
— frozen duck needs to be thawed gradually.
— a young duck weighs no more than 2.5 kilograms. Larger individuals may have fatty and aged meat;
- so that the duck does not turn out raw, you can boil it for 20 minutes;
- It turns out that it is best to cook a young duck immediately after purchase.
If you decide to bake a duck in the oven, then you need to know a few tricks for cooking it. It also matters what kind of duck you buy, domestic or wild. Here are some features of cooking duck meat.
How to cook domestic and wild duck
You need to marinate it longer than usual, since wild duck may have a specific smell that not everyone likes. You can marinate it for duck or for at least 5 hours. If a regular duck is marinated for 3 hours, then a wild duck needs to be marinated much longer. To make the meat tender, you need to properly prepare the marinade. Here's how to cook wild duck at home to ensure the meat is tender:
- Before cooking, you must pluck it, remove hairs with tweezers, and even heat it over the tile. Be sure to remove the insides. Of course, the tenderness of the meat depends on the age of the bird, but you can make it softer by using a special marinade. You can also keep a domestic duck in it. The simplest recipe is to dilute a prepared bag of spices in dry white wine, pour it over the meat and marinate for a day.
Wild duck can be marinated with the following ingredients:
- lemon sauce. To do this, you need to mix it with water a large number of lemon juice and vinegar, pour it over the duck and cook the next morning;
- in pomegranate and blackberry juice mixed with red wine and spices. This duck turns out very tender and tasty.
How to marinate a duck for roasting in the oven if it is homemade? To do this, you can use one of the following recipes:
- a packet of ready-made marinade, which is mixed with vinegar and lemon juice and the meat is marinated for 3 hours. However, you may not always like the taste, and the aroma of spices may overpower the smell of natural duck meat;
- in lime-apple sauce with a little mint. To do this, you need to cut 4 limes into halves, the same number of sour apples and marinate the duck. Then the duck is washed, apples and prunes are placed in the middle and baked in the oven or on the grill. However, if you cook duck on a wire rack, you need to place a tray underneath, as the fat will drain;
- in pomegranate juice. The meat will be very tender;
- in sour orange juice with the addition of lemon juice, basil and vinegar in a small amount. The meat will also be very soft and pleasant to the taste.
- in plum sauce made from very sour plums and lemon halves. They will not only remove the unpleasant duck aroma, but also make the meat softer and more pleasant to the taste.
How to soak duck before roasting and cook
It is best to bake it in foil or in a sleeve. Then the meat will turn out very juicy and tender, soft due to the fact that excess fat will not flow beyond its boundaries. If you cook duck on a platter in an open pan, be sure to baste it with fat. Here's how to cook duck in the oven so it's tender and delicious.
Wild duck with lemons and sour plums
To cook duck according to this recipe, you need to use very sour plums. During the cooking process, excess acid will go away, and the meat will become very soft and pleasant. If you wish, you can add a little boiled rice to the main components of this recipe. Here's how to cook wild duck using this recipe. So you need to take:
- 300 grams of sour plums;
- 2 large lemons;
- 2 tablespoons of sugar;
- red and black pepper, salt to taste;
- seasoning with Provençal herbs;
— lemon juice.
The duck should be parboiled for 20 minutes before cooking. Then mix lemon juice with spices, pepper and salt and marinate the duck for a day. Even if you come across a drake that is then baked in this marinade, it will turn out soft and taste very pleasant.
Before cooking, the duck should be wiped with a towel, stuffed with pitted plums, lemon halves, cut into quarters. Then the hole is sewn up and the duck is placed on a baking sheet and fried until done. At the end of cooking, the meat should be pierced closer to the middle. Then the duck is served along with the fat on the table.
Game lovers will love this recipe. Here's how to bake homemade duck with tangerines, plums and oranges. It is made entirely in the oven, but for cooking it is better to bake it in foil.
Homemade duck with plums
This recipe, prepared at home, will appeal to those who love dishes made on the grill or with a slight smoky aroma. To make a duck you need to take:
- 300 grams of sour plums or prunes;
- 2 large oranges;
- anise and spices;
- 4 tangerines;
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- some black raisins;
— boiled rice taste;
- liquid smoke;
- salt and pepper to taste.
The duck needs to be washed and dried with a towel. Then prepare the filling from pitted plums, cut them in half, cut oranges into circles, add tangerine slices, red pepper, anise, spices, boiled rice, mix everything and stuff the duck. Then rub it on top with salt and pepper. After this, place it on a baking sheet, lightly pour liquid smoke over it so that the meat has the taste of hot smoking, and bake, periodically pouring fat over the carcass. When the meat is soft and easily comes off the fork, the duck is ready and can be served.
It turns out even tastier if you cook it on a grill over coals or over a fire. In this case, it is not necessary to use liquid mist. However, you need to put a tray under the duck and periodically pour it with fat. Then it will turn out soft and tasty.
Well, here is a classic recipe for duck with apples, lemons and herbes de Provence.
Duck with apples, lemons and herbes de Provence
They make it in the oven, and it turns out very tender and pleasant to the taste. To prepare it, you need to take:
- a small carcass of a young duck;
- 300 grams of green sour apples;
- a bag of Provençal herbs;
- 2 small lemons or one large one;
- salt and pepper to taste.
The duck should be marinated overnight in a little lemon juice and red chili pepper. Then the next morning, wipe it with a towel, salt and pepper the outside, and add the filling inside from a mixture of lemon and apple quarters and Provençal herbs. Place the duck on a baking sheet to bake. Periodically, the carcass needs to be basted with fat so as not to overcook the meat. Serve with soy sauce and main dish. Thus, the cooked duck turns out very tender, soft and slightly spicy due to the red pepper. Apples and lemons make the meat softer, more tender, and with a pleasant aroma.
Champagne, white and red wine go well with duck meat. It is best served in warm so that the fresh and aromatic crust feels good.
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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:
- Wash the bird thoroughly and pat dry with a paper towel.
- In a separate plate, mix salt and favorite spices. Rub the resulting mixture onto the duck.
- 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.
- 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:
- Before cooking, you need to process the duck carcass - remove the entrails, cut off excess fat and the ends of the bones.
- In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
- 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.
- After the specified time, we take out the duck and proceed to next stage– Wash the apples, cut them into pieces and remove the core.
- 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.
- 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.
- 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.
- 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 acids, 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:
- Wash the duck thoroughly under running water, blot with a paper towel and place in a large bowl - we will return to the “bird” a little later.
- Peel the head of garlic and finely chop it with a knife.
- 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.
- Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
- Peel the potatoes and cut into pieces 2-3 cm in size. Cut the apple into two parts, remove the core and also chop.
- 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.
- 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.
- 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:
- 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.
- Place rice in a saucepan, add water and set to cook over medium heat. The water needs to be salted.
- 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.
- 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:
- 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.
- 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.
- Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
- 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.
- 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.
- 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!
Baked meat is a true delicacy if you cook it tasty. In this process, it is important not only to observe the correct thermal processing conditions, but also to prepare the product itself. One of the main ways to make meat softer, more tender, and remove foreign odors is to keep it in a marinade. This option is especially good for birds, such as ducks.
Duck in soy marinade: preparing the filling
Duck marinade can be prepared on any basis. In this regard, it is good because it has a rich taste and contains various spices. This means that if you don’t have any herbs or seasonings in stock, the dish will not be affected. You can put the whole bird into the duck marinade (in which case you will need a lot of it) or cut it into portions. In the second case, the meat will be soaked in the filling much faster. Method of preparation: in an enamel pan, mix 3 parts of soy sauce with 2 parts of vegetable (sunflower) oil. Grate 50 g of celery root there, add 1-2 teaspoons of paprika, the same amount of sugar, mix. If it seems to you that there is not enough acid in the duck marinade, add a little vinegar - apple or grape. Or lemon, Citrus fruits will even be somewhat preferable.
Duck in soy marinade
Preparing the bird
As for the bird itself, it needs to be washed well, and preferably soaked for about an hour in cold water. Then blot with napkins or paper towels, divide the carcass into portions, rub with salt and leave to “simmer” for an hour and a half. During this time, the meat may release liquid that should be discarded. Place the pieces in the duck marinade until they are completely covered. Cover with a lid and leave in the filling for 6-9 hours.
Roast
This bird is baked with apples, quinces, plums, and greenish peaches. Turn the oven on to preheat. Oil the baking tray well and place the fruits on it, cut them into slices, removing seeds and seeds. And place the meat between them. Pour in the unabsorbed marinade. It is needed so that pieces of fruit do not stick to the baking sheet, and the meat is better baked. Keep it in the oven for an hour and a half, periodically pouring juice over it. If you want a crispy, fried crust, brush each piece with honey 15 minutes before removing from the oven. Serve the duck hot, piping hot. Sprinkle with finely chopped herbs.
How to make orange marinade
Duck in orange marinade turns out exquisitely tasty. It is no more difficult to prepare than others. Except that some components are specific. But they are easily replaceable with the ones we are used to. But as a result, the meat turns out very juicy, aromatic, so that you want to lick your fingers! To create this miracle, you need 2 citrus fruits, preferably large ones. Both juice and zest will come in handy - grate it from the squeezed fruit. Classic recipe prescribes a piece of ginger root. In its absence, horseradish, celery, parsley are great - a little bit of each. The result will be even tastier. He also recommends adding 200 grams of wine (sherry, sherry, Cahors or other sweet) to the marinade. Finely chop 1-2 onions, pour in honey (1-2 teaspoons), a little vegetable oil and 100 grams of ready-made sauce (you can use the same soy, garlic, tkemali or any other). If desired, add salt and add hot peppercorns and ground pepper to the marinade for duck with apples. Garlic is also left at your discretion.
in orange marinade
Prepare the meat (wash, soak, dry), place in a saucepan, cover with marinade and place in a cool place for 3-4 hours. Then fry on all sides. After this, place the duck pieces in the oven, topping them with apple or quince pieces if desired, for 35-40 minutes. Bake at a temperature of 160-170 degrees. While the meat is cooking, prepare the sauce based on the marinade. To do this, pour a little broth into it, maybe vegetable, and boil until slightly thick. Sprinkle with chopped herbs and serve warm with hot meat. As a side dish, cook fluffy mashed potatoes.
Duck with honey
Duck or goose baked in the oven is a dish traditional for Russian and Slavic cuisine. In addition to apples, additional ingredients include buckwheat porridge (for filling) or plums. And to give the meat a slight sweetish taste, which in this case will be very appropriate, you should make a marinade with honey. It is also successful for a duck because this bird is a little fatty and tough. Honey softens well, and the fat is rendered in the oven, resulting in a wonderful roast. And the spices, which the filling naturally cannot do without, will add a delicious aroma to the meat. For the marinade you will need 150 grams of honey - preferably with a neutral smell and light. If it's thick, it doesn't matter. Heat it a little in a water bath and it will become more liquid. Table wine is also preferable. And red is better. dry marjoram, cumin - a pinch of each spice. Plus salt 70-100 g (to taste) and almost full glass water (200 g). So, without removing the skin, rub the portioned pieces of poultry with salt. Mix the spices and sprinkle them over the duck. Place in a casserole dish, fill with honey, and then with wine diluted with water. Let the meat marinate in this form for 6-8 hours. Then preheat the oven, place the bird in it for 20 minutes at 200 degrees. Then reduce it to 160, add prunes (pitted) and bake for about 2 hours. Make sure that the marinade does not evaporate. Add more wine and water if necessary and pour it over the meat. In passing, we note that this marinade is excellent for wild duck, too, and not just for domestic duck. But let's get back to the roast. If you want a crispy crust, open the lid shortly before the end of the process.
with honey
What to serve with this baked bird? Stewed cabbage, but also with fruit! Thinly slice a small head of cabbage, lightly fry, but do not cook until cooked. Place a few tablespoons of lard on the frying pan. Chop the onion, brown it a little, add the cabbage, add half a glass of sugar and let a thin caramel crust form. Cut 100 g of prunes into pieces and place in a frying pan. Pour in a little water and vinegar, and let the cabbage simmer under the lid for 25 minutes over moderate heat. Grate sweet and sour apples (2-3 pieces) and add to vegetables. Simmer a little more, add salt and pepper to taste. If there is not enough acid or sweetness, add the missing ingredients. Sprinkle with fresh dill or parsley and bring to the table along with the meat.
Duck in ordinary marinade
Well, if the housewife does not have time or does not have any additional products, the marinade for poultry can be made as simple as possible. This won't make the duck any worse, believe me! Especially if you decided to bake it whole, without cutting the carcass. Pour regular water into a wide bowl or saucepan. cold water, dissolve salt and vinegar to make a medium-saturated marinade. Add a few peas of allspice and hot pepper, a handful of coriander, and a couple of bay leaves. Soak the washed, gutted duck in the marinade for the available time. Then rub the inside with salt, mayonnaise and fill with pieces of apples, which need to be salted, peppered and, if desired, rolled in cinnamon. Place thin slices of half a lemon between them. Darn the bird, rub the outside with the other half of the lemon, also coat with mayonnaise or sour cream and place in a heated oven. Cover with apples and bake until done.
Bon appetit and happy delicacies!
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.
