Juicy duck in the oven

Duck in the oven is a great option for a holiday dish. There are many recipes for cooking juicy duck. It is baked in various marinades, with traditional and unusual fillings, wrapped in foil or placed on the grill. To get soft, tender meat, you need to choose a high-quality carcass of a young bird, perfectly gutted, and it is very important to marinate it thoroughly.

Step-by-step recipe for whole oven-baked duck with apples

For this recipe you will need a minimum set of ingredients: the duck itself, apples, spices and salt. It is better to bake the bird in a deep, thick-walled duckling pan or heat-resistant form.

1. 
   To cook a juicy duck in the oven, you need to wash the carcass well, inside and out. Make sure there are no small feathers on the skin.
2. 
   Dry the bird with a towel.
3. 
   Take about half a tablespoon of salt, a teaspoon each of pepper and poultry seasonings, mix everything in a separate bowl
4. 
   Rub the carcass thoroughly with this mixture.
5. 
   Place in a mold or roasting pan. Let stand for about an hour.
6. 
   Prepare the apples: wash them, cut them into 8-16 slices each and remove the cores. There is no need to remove the skin.
7. 
   Fill the inside of the carcass with apple slices. There is no need to try to fit as many of them as possible, otherwise the skin risks bursting. It is better to then place the remaining fruits next to the carcass.
8. 
   Pinch the cut on the duck with toothpicks, leaving no gaps, or sew up the hole with thread.
9. 
   Place the bird in the oven, the temperature of which is 200 degrees. In general, you need to bake the duck for 2-3 hours.
10. 
    Periodically pull out the pan and pour the escaping fat over the bird.
11. 
    Check the readiness of the meat by inserting a knife or wooden skewer into it. If the item goes in easily, the meat is soft enough, and the liquid flows out is clear, the dish is ready.
12. 
    Remove the bird from the oven, remove the threads or toothpicks.
13. 
    Cut the rosy duck into portions and decorate serving plates with baked apples.

Bon appetit!

Soft and juicy duck baked in foil

An important rule for this recipe is not to skimp on the foil. If you wrap the carcass in several layers of this material, leaving no chance for the juice to leak out, you will get juicy and soft meat. Also be prepared to marinate the carcass in several stages.

Ingredients:

• Duck carcass – 2-2.5 kg.
• Lemon – 1 pc.
• White onion – 1 kg.
• Coarse salt - about 1 tbsp. l.
• Mixture of peppers (white, black, red) – 1 tbsp. l.
• Mustard – 2 tbsp. l.
• Honey (optional) – 2 tbsp. l.
• Soy sauce – 100 ml.

Cooking process:

Step 1. Wash the duck with hot water, you can even rub it with a brush to ensure that you get rid of any remaining feathers.Inside, wash all reminders of the insides.

Step 2. Make the mascara dry by wiping it with a napkin or towel.

Step 3. Prepare a spicy marinade: mix mustard, soy sauce, salt, a mixture of peppers and honey in a bowl. The last component can be omitted, although it affects the formation of a beautiful crust on the meat.

Step 4. Coat the prepared carcass on all sides with marinade, easily rubbing it into the skin. Leave the duck to marinate for 1 hour.

Step 5. Divide the lemon into four parts.

Step 6. Chop one kilogram of onion into strips and stuff it into the duck carcass.

Step 7. Take a mold or baking sheet in which you will bake the bird. Cover the bottom with a thick layer of foil.

Step 8. Place the duck carcass on foil, place lemon slices inside and wrap in an airtight bag. In this form, send the duck in foil to marinate in the refrigerator for 2-3 hours.

Step 9. Place the marinated duck in the oven at 170-180 degrees and bake for about 2 hours.

Step 10. 15 minutes before being ready, unwrap the foil to ensure conditions for the formation of a crust on the carcass. Serve the duck with lemon wedges or fresh vegetables and any side dish.

Bon appetit!

Whole baked duck with potatoes

In this recipe you will get a hot meat dish and a side dish combined. It is better to take medium-sized potatoes and bake them without cutting them into pieces. The duck should be light in weight.

Ingredients:

• Duck carcass – 1.5-2 kg.
• Potatoes – 700-800 g.
• Garlic – 4 cloves.
• Ground black and red pepper – 0.5 tsp each.
• Apples – 3 pcs.
• Lemon – 1 pc.
• Onion – 1 head.
• Salt, herbs, vegetable oil.

Cooking process:

Step 1.Before marinating, process the duck in the traditional way: wash the carcass thoroughly with hot water and dry so that no drops of water remain.

Step 2. To rub the carcass, prepare a mixture of several tablespoons of vegetable oil, black and red peppers, salt and squeezed garlic.

Step 3. Lubricate the inside and outside of the carcass with this preparation and keep it in the refrigerator under cling film for 2 hours.

Step 4. At this time, prepare other products. Peel the potatoes, trying to maintain the nice round shape of the tubers.

Step 5. Remove the skin from the onion and cut the head into several pieces.

Step 6. Divide the lemon into quarters, and cut the apples into 4-8 parts.

Step 7. Place apples, lemon quarters and onions into the marinated carcass, “seal” the hole in a convenient way: with toothpicks or a needle and thread.

Step 8. Prepare a baking pan or baking tray. You can cook the duck openly, or you can place it in a baking sleeve. In the first case, you should line the mold with parchment or foil and place the carcass on it.

Step 9: If you choose to roast in a sleeve, place the duck in the sleeve.

Step 10. Potatoes for any baking method should first be greased with a mixture of sunflower oil, spices and salt and placed next to the duck.

Step 11. Bake the duck in the oven at 180 degrees for 1.5-2 hours. When cooking in a sleeve, the bird will bake faster. Some time before switching off, it is worth cutting the top of the film and allowing a crust to form. If the sleeve is not used, you need to pour juice over the duck several times during the cooking process, and remove the potatoes from the oven earlier, after an hour.

Step 12. Sprinkle the finished dish with herbs, decorate to your taste with vegetables, lemon slices, pomegranate seeds, etc.

Bon appetit!

A simple and delicious recipe for Peking duck in the oven

In this recipe, the most important thing is the cooking technology and special spices. To cook a real Peking duck, the carcass must be marinated overnight, and an integral step in the preparation is deliberately introducing air under the skin.

Ingredients:

• Duck carcass – 2-2.5 kg.
• Honey – 3-4 tbsp. l.
• Soy sauce – 100 ml.
• Sesame oil – 1.5 tbsp. l.
• Wine vinegar – 1 tsp.
• Garlic – 4 cloves.
• Ground chili pepper – 0.5 tsp.
• Ready-made Chinese seasoning mixture or ¼ tsp. cinnamon, star anise, cloves, dill and licorice or grated ginger.
• Salt.

Cooking process:

Step 1. Pour hot water over the carcass, pluck out any remaining feathers and remove fat and traces of entrails from the inside. Dry and grate with salt (about 1 tbsp).

Step 2. Wrap in cling film or place in a plastic bag and refrigerate overnight.

Step 3. Before cooking, remove the carcass from polyethylene and let it stand for some time at room temperature. Afterwards, perform the operation of blowing air under the skin. To do this, you can use a simple medical syringe. It needs to be filled with air and, by piercing the skin of the bird in different places, let air in. This is done to separate the skin from the fat layer.

Step 4. Marinate the bird for about an hour, spreading it with a few tablespoons of honey.

Step 5. After an hour, grease the carcass with the following marinade: a mixture of a spoon of honey, two spoons of soy sauce, a spoon of sesame oil. Place the duck in the refrigerator again for 20 minutes.

Step 6. Place a baking tray with water on the bottom of the oven to create steam and collect dripping fat.

Step 7. Coat the grill with oil and place the duck carcass on it. Place in the oven for 40 minutes at 240 degrees.Then reduce the temperature to 150 degrees and continue cooking for another half hour. Then turn the bird over on the other side and bake for about 50 minutes at a temperature of 150 degrees.

Step 8. Prepare the sauce for serving Peking duck. To do this, mix star anise, cinnamon, licorice or ginger root, Chinese cloves, and dill, crushed into powder. Add squeezed garlic here, pour in half a spoon of sesame oil, a spoon of wine vinegar and a couple of spoons of soy sauce. All this, thoroughly mixed, is a traditional Chinese homemade hoisin sauce.

Step 9. Serve the finished duck whole on a platter or cut into portions with hoisin sauce.

Bon appetit!

Duck baked in slices in a sleeve

For this recipe, you can use the whole carcass or part of it. Poultry pieces cook faster, but they also need to be marinated before baking. Make sure you have a baking sleeve. If there are no fastenings for the ends of the sleeve, you can tie the polyethylene itself into a knot or use regular threads.

Ingredients:

• Duck - half a carcass.
• Soy sauce – 3 tbsp. l..
• Nutmeg – 1 tsp.
• Mustard – 1 tsp.
• Ginger powder and cinnamon - ½ tsp each.
• Khmeli-suneli seasoning or similar – 1 tsp.
• Salt to taste.

Cooking process:

Step 1. Cut the duck into pieces, wash them, remove excess fat and dry.

Step 2. For the marinade, mix soy sauce, mustard, nutmeg, ginger, suneli hops, and cinnamon. “Bathe” the duck meat in this mixture, thoroughly coating each piece. Marinate the workpiece for at least an hour. If you have time, you can put it in the refrigerator for several hours, covering the dish with duck with film.

Step 3. Pour some water into a baking tray or mold.

Step 4. Place the duck meat in a plastic sleeve.Pour the remaining dressing after marinating inside and distribute it evenly over the meat.

Step 5. Tie the sleeve so that there is free space on the sides.

Step 6. Turn on the oven to 180 degrees and cook the duck for one to one and a half hours. Before turning off the heat, you can cut the sleeve to allow the meat to bake on top. But in this case, you cannot leave the dish in the oven longer, otherwise it will dry out. If you want to keep the meat soft until guests arrive and serve, do not make a cut in the sleeve and leave the duck standing in the turned off oven.

Step 7. You can serve the duck with any side dish, fresh salad and herbs.

Bon appetit!

Juicy whole duck in the oven with oranges

Oranges not only serve as a catalyst for softening meat fibers, but also give the dish an excellent citrus aroma. They will be needed for stuffing and marinade, as well as for decorating the finished dish. It is better to bake the bird in the sleeve.

Ingredients:

• Duck – 2-2.5 kg.
• Oranges – 1 kg.
• Mayonnaise – 150 g.
• Salt and pepper to taste.
• Garlic – 3 cloves.
• Seasonings for poultry.

Cooking process:

Step 1. Wash the bird, carefully plucked and gutted, under hot water, helping to clean the skin with a stiff brush.

Step 2. Dry the carcass inside and out. Rub it with salt and leave for an hour.

Step 3. Set aside some of the oranges for serving (one medium fruit is enough). Use one orange for marinade juice. You can squeeze the juice by hand or use kitchen appliances.

Step 4. Cut the remaining fruits into quarters - the carcass will be stuffed with them.

Step 5. After treating the duck with salt, pour orange juice over it and leave for another hour.Step 6. Prepare the marinade from mayonnaise, crushed garlic, poultry spices and black pepper.

Step 7. Coat the carcass generously with the resulting mixture, both outside and inside.

Step 8. Stuff the inside of the carcass with orange slices and pinch the cut in the skin with toothpicks or sew it up with thread.

Step 9. Place the prepared duck in a baking sleeve, seal the edges tightly and place on a baking sheet.Step 10. Bake the bird for 2-2.5 hours in the oven at 180 degrees. To form a crust, you can cut the sleeve 15 minutes before removing the dish from the oven, increase the temperature to 200-220 degrees.

Step 11. Remove the toothpicks or threads from the finished duck, remove the oranges from the inside and discard them. The taste of orange will not please you; they were used to add flavor and aroma to meat.

Step 12. Decorate the dish with duck with slices of fresh oranges, or other fruits.

Bon appetit!

A simple and tasty recipe for duck in the oven with buckwheat

In addition to buckwheat, it is recommended to use mushrooms in the filling, then the taste will be simply amazing. The filling will absorb the fat released from the bird during baking and become juicy, and the duck, in turn, will be moderately fatty.

Ingredients:

• Duck – about 2 kg.
• Buckwheat – 200 g.
• Champignons – 250 g.
• Onion – 2 pcs.
• Vegetable oil.
• Salt, pepper, bay leaf.

Cooking process:

Step 1. Wash the well-gutted, processed duck carcass thoroughly and dry the surface with a napkin.

Step 2. Rub it with salt first – it will take about a tablespoon.

Step 3. Then continue rubbing with pepper - a teaspoon is enough. The carcass needs to be processed both outside and inside.

Step 4: If you are a fan of garlic flavor, then the third step could be a garlic rub. Place the processed carcass in the refrigerator, covering it with a plate or film.

Step 5.Boil buckwheat by pouring a glass of cereal with about 1.5-2 glasses of water. You can add a little salt.

Step 6. Cut the onions into cubes and place in a frying pan with oil. Fry over low heat.

Step 7. Peeled and washed champignons, also cut into cubes and combine with onions. Fry everything together for 5-7 minutes.

Step 8. Mix cooked buckwheat and champignons with onions in one container. To taste. If necessary, add spices and salt, and also add a bay leaf to the mixture.

Step 9. Remove the marinated carcass from the refrigerator and stuff it with buckwheat, onions and mushrooms.

Step 10. Connect the edges of the skin of the carcass with a seam, put the duck in a baking bag.

Step 11. Preheat the oven to 180 degrees and place the dish to bake. You can pour a little water into the pan to prevent the bag from burning or bursting. Also make sure that the edges of the bag do not touch the oven walls. The duck will bake for 2-2.5 hours.

Step 12. You can check its readiness by cutting the bag and piercing the bird with a stick or knife. The softness of the meat and light juice are accurate indicators of the readiness of the dish.

Step 13. Remove the threads from the finished duck, cut and serve. If you wish, you can remove the filling and serve it separately as a side dish.

Bon appetit!

How to bake a duck stuffed with rice in the oven

In this recipe, the duck is first marinated, then stuffed with rice and baked in the oven. Rice can be mixed with herbs and onions, resulting in a complete side dish.

Ingredients:

• Duck carcass – 1.5-2 kg.
• Rice – 200 g.
• Mayonnaise -100 g.
• Ground coriander – 1 tsp.
• Soy sauce – 70 g.
• Garlic – 1 head.
• Ground black pepper and paprika - 0.5 tsp each.
• Salt - to taste.
• Greens - optional.

Cooking process:

Step 1. Prepare the duck carcass for the culinary process: wash thoroughly, remove excess fat.Mix ground coriander, soy sauce, chopped garlic, ground pepper and salt. Rub the duck thoroughly with spices and leave to marinate for several hours.

Step 2. Cook the rice until half cooked. Use the type of rice you like, but remember that the filling, depending on your choice, may turn out sticky or crumbly.

Step 3. Mix cooked and slightly cooled rice with chopped herbs and garlic, add pepper and salt to taste.

Step 4. Stuff the duck with rice, herbs and garlic. Sew up the skin incision with thread.

Step 5. Coat the skin of the duck with mayonnaise mixed with paprika and place in a baking dish. The mold can be lined with foil or parchment.

Step 6. Place the workpiece in the oven at 180 degrees, first cover with a convenient lid or sheet of foil. Bake like this for about 1.5 hours, then remove the lid and with the temperature increased to 220 degrees, hold the duck for another 15 minutes. Check the readiness of the meat by inserting a skewer or knife and making sure that the duck is soft.

Step 7. You can serve this dish with fresh or pickled vegetables.

Bon appetit!

Step-by-step recipe for cooking duck with honey

Honey in this recipe serves as one of the components of the marinade and is used to give the meat an appetizing crispy crust. Citrus fruits and ginger also add a piquant taste.

Ingredients:

• Duck – 1.5–2 kg.
• Honey – 2 tbsp. l.
• Oranges – 1 -2 pcs.
• Soy sauce and balsamic vinegar - 1 tbsp each. l.
• Paprika and ginger - ½ tsp each.
• Garlic – 3-4 cloves.
• Salt and pepper to taste.

Cooking process:

Step 1. Wash the orange, grate a spoonful of zest. Squeeze the juice out of the fruit, and divide the remaining pulp and rinds into several parts.

Step 2. Combine orange zest with ½ tsp. salt, add the same amount of black pepper and paprika, mix.

Step 3.In a separate container, prepare a mixture of balsamic vinegar, soy sauce, honey and orange juice. Then add grated ginger.

Step 4. Pierce the duck carcass, washed and dried, in several places with a knife or fork, being careful to only touch the skin.

Step 5. Place cut orange peels with pulp, garlic cloves inside the carcass and coat the outside with a mixture of zest, salt, pepper and paprika.

Step 6. Pour water into a baking tray and place a greased wire rack on it.

Step 7. Place the duck on the grill, cover it with a thick layer of foil and place it in the oven at 180 degrees. Cook like this for 30 minutes.

Step 8. Remove the foil and hold the bird on the same side for another 30 minutes. Then turn it over to the other side, pour in a mixture of juice, honey, sauce and vinegar, cover with foil again and cook for one hour. Make sure there is water on the bottom of the baking sheet.

Step 9. Remove the foil and leave the duck in the oven for 30 minutes without it. Then let it sit for another 7 minutes after turning off.

Step 10. You can serve the honey duck with any fruit or side dish of your choice.

Bon appetit!

A simple and delicious recipe for duck with prunes

Prunes and duck meat are a very harmonious combination. You can cook the bird either whole or in parts; in any case, prunes will do their job: they will soften the fibers faster and make the meat more juicy.

Ingredients:

• Duck – 2.5 kg.
• Prunes – 200 g.
• Onion – 200 g.
• Garlic – 3-4 cloves.
• Salt, seasonings, vegetable oil.

Cooking process:

Step 1. After careful processing, cut the duck carcass into pieces and fry them in a frying pan with vegetable oil.If you are preparing a whole carcass, you do not need to fry it, but should first marinate it, rubbing it with garlic, pepper and salt.

Step 2. Rinse the prunes and soak in water for 20 minutes. This step can be skipped if the fruits are soft enough. You can dilute prunes with dried apricots for variety.

Step 3. Cut the onion into large half rings and fry in a frying pan.

Step 4. Mix the fried duck pieces with seasonings, salt, garlic and place in a baking dish.

Step 5. Arrange prunes randomly nearby. If you take a whole carcass, you should do the same. It is allowed to put prunes inside the carcass, and add fried onions there.

Step 6. Bake the duck first under foil (about 2/3 of the total time), and then open the foil and keep uncovered until done. Duck pieces will take about 1.5 hours to cook, and whole duck will take about 2.5 hours. The prunes inside the carcass will have to be thrown away, but if they were cooked with pieces of fried duck, then you can eat them.

Step 7. Rice would be an excellent side dish for duck with prunes. Fresh or baked vegetables and mashed potatoes are also suitable.

Bon appetit!