Duck dish. How to cook duck

Duck dishes undeservedly rarely appear on the everyday menu; more often it is prepared for the festive table. Many people neglect this bird, fearing its specific smell and complex recipe; besides, duck is not a frequent guest on store shelves. However, duck meat dishes prepared in compliance with all the rules are always tasty, delicious and healthy. Knowing how to properly cook duck, you can easily conquer your family and guests with unusual duck meat dishes, which they will probably try for the first time.

Pros and cons of duck dishes

Like all products, duck meat has its advantages and disadvantages. Let's look at them in more detail.

Duck benefits:

• it is a source of high-quality protein, amino acids, nutrients and vitamins;
• has a positive effect on the functioning of the thyroid gland, strengthens the immune system and has a beneficial effect on the nervous system;
• parts of the duck carcass such as breast and leg without skin are recommended for use in various health diets;
• Despite the fact that duck fat is high in calories, it is much healthier than butter or beef fat from a nutritional point of view. Omega-3 fats, which are contained in duck skin, are needed by the body for normal functioning of the heart and brain.

Flaws:

• this meat is quite high in calories and has a very high fat content, so it is not recommended for overweight people;
• Duck meat consists of hard fibers and is difficult to digest, so it can be consumed by people who do not have problems with the stomach and digestive system;
• Duck fat is a source of cholesterol, which the body needs in very small doses.

Duck in cooking

In different countries of the world, duck is traditionally cooked for Easter and Christmas. Tender and delicate duck meat is quite difficult to prepare, but there are recipes that are easy to make at home.

The most popular recipe is baked duck. Usually it is stuffed with different fillings: buckwheat, rice, mushrooms, apples and oranges. Be sure to serve this duck with sauce: cranberry, lingonberry or orange. For an everyday menu, it is ideal to bake duck legs or breast with vegetables, fruits and aromatic herbs.

With the correct cooking technique, the fat that is released from the duck saturates the side dish, which turns out juicy and very tasty.

Duck is very popular in Chinese cuisine. Everyone has heard about such a recipe as Peking duck. Also in China they prepare duck soup, warm salad with duck breast, and duck with various sauces.

Roast duck goes well with cabbage, carrots and potatoes. And if you add a little dry wine during the cooking process, you can make the taste of the dish a little more piquant.

Salads with duck meat are very tasty and delicious, to which fruits are added, such as pear and pineapples, lettuce, arugula, oranges, mushrooms, raspberries and rice. Season with balsamic vinegar, olive oil or mustard dressing.

Duck soups or broths are often prepared for the everyday menu.

You can cook borscht and other first courses using duck broth. But they will be much fattier than those cooked in chicken broth, and the duck meat takes longer to cook.

The most popular type of cold appetizer is duck pate, a delicacy that can be prepared at home. Here is his “basic” recipe:

1. Boil the duck for about 50 minutes in water without spices.
2. Grind the cooled meat in a meat grinder twice.
3. Add 100 grams of lard (per 0.5 kg of duck) and an onion fried in vegetable oil. Mix everything until you get an air mass.
4. Season with salt, pepper and orange juice (2 tablespoons).

A very delicious and nutritious dish!

Methods for cooking duck

The basic methods of cooking duck are no different from the methods of preparing other poultry. This:

• baking whole or in pieces in the oven, convection oven, duck pan, foil or sleeve;
• stewing, frying on the stove, in a frying pan, cauldron, slow cooker;
• preparation of soups, broths.

In the oven

When roasting a whole duck, rub it with aromatic spices, usually thyme, garlic, basil and cumin are used. Some people like to treat the carcass with mayonnaise, but the bird is already fatty, so it is better to use honey, which will help get a crispy, aromatic crust.

The carcass should be pierced in the areas of the largest accumulation of fat with a fork or knife.

The duck takes 2 to 3 hours to cook; at the beginning of cooking, the temperature is set to 250 degrees, after 20 minutes it drops to 180. When cooking, it is better to use a duck pan, a deep frying pan and foil.

On the stove

The whole duck is usually not cooked on the stove; it must be cut into pieces weighing about 100 grams. They are rubbed with spices and fried in butter, or simply in fat.

Add a little more butter with flour and simmer until soft in its own juice or with a small addition of water and wine. Served with herbs, potatoes and vegetables.

Preparing the duck and other ingredients for cooking

If you prepare the duck correctly, it will turn out tender, without a characteristic specific smell.

1. Remove the giblets from a whole duck, scald and remove any remaining feathers, and scorch over the fire. Be sure to remove the fat around the tail and belly, this is the main source of the unpleasant odor and needs to be gotten rid of.
2. Frozen duck cannot be defrosted in water or in the microwave; use the bottom shelf of the refrigerator for this, otherwise the meat will turn out dry.
3. The cut duck should be rubbed with spices and preferably left in this form for several hours or overnight.
4. To speed up the cooking process, the duck can be pre-marinated or soaked in water for about 12 hours. Marinate for at least 4 hours, then the marinade will give the meat a piquant taste and aroma. Suitable marinades:
   • citrus, from oranges and lemons, olive oil, salt and pepper;
   • spicy, made from garlic, pepper, vegetable oil and paprika;
   • mustard.
5. Vinegar is not used for marinade so as not to dry out the poultry meat.

Secrets of cooking duck

In order for the duck to be guaranteed to be soft and aromatic, tender and juicy, you need to know some of the subtleties of cooking this capricious bird.

1. Choosing the right duck. You need to choose a young bird with deep red flesh, no odor and shiny, firm skin.
2. To cook a whole carcass, the time is calculated based on the calculation of 45 minutes per 1 kg of meat plus 25 minutes for browning.
3. Cooking in pieces will take about 90 minutes.
4. Duck is served with dry red wine, berry sauce and plenty of herbs.
5. Wild duck takes longer to cook than domestic duck.
6. Be sure to cut off the duck's butt and the lower part of the abdomen.
7. To get juicy meat, it is advisable to stuff the carcass with juicy fruits and vegetables.
8. If using a sleeve or foil, remove them 25 minutes before cooking to ensure a crispy crust.
9. Baste the duck with fat every 15-20 minutes during cooking.
10. In order not to dry out the breast, you first need to quickly fry it over high heat, and then simmer it in its own juices.
11. To ensure that the duck does not turn out raw, boil it for 20 minutes before baking.
12. The finished meat has a pleasant pink color when cut, without blood and with a subtle pleasant aroma.

Repeat after famous chefs, stuff the duck with apples and citruses, bake in salt, glaze with honey, simmer in wine. It will be incredibly delicious.

How to choose a duck

1. It is better to take chilled poultry: its quality is easier to determine.
2. The skin should be a uniform light color without bruises, spots, plaque, dents or other damage. Fresh duck meat should be slightly moist and the skin should not be sticky.
3. Press your finger into the fleshy part: if there is a dent, the duck is not fresh.
4. An old bird will turn out dry and tough. So take the young one. Such a duck has cartilage at the tip of the breast, its beak is shiny, clean and quite flexible, the membranes are not stuck together and move apart easily, the meat has a reddish tint, the fat is not dark, but transparent, the legs are yellow.
5. An unpleasant or sour smell indicates that the bird is not fresh.

How to prepare a duck for roasting

1. If you bought a frozen carcass, be sure to defrost it. A bird weighing 2 kg thaws in the refrigerator for about a day. If you want to finish it within 3 hours, place the duck in a pan of cold water. It is important to change the water every half hour and make sure it remains cold.
2. Remove the neck and legs, if present, and gut the bird. You can later use the offal, for example, for broth.
3. Trim any excess fat from the neck and back to ensure it does not interfere with the crispiness of the cooked duck. But do not cut off excess skin: it will be needed to seal the stuffed carcass.
4. Pour boiling water over the duck. For 2 kg you will need 5 liters of water. Take half of the prepared boiling water and carefully pour over the carcass so that the liquid does not get inside. Dry with a clean towel and leave for half an hour until completely dry. Repeat. Scalding will help close the pores so that the cooked duck has a crispy skin. But if you don’t have time for this, just rinse the bird thoroughly with cold water inside and out and dry it well.
5. When or before seasoning the duck, make cross cuts in the skin without damaging the meat so that excess fat can escape during cooking.

Photo: YURENIA NATALLIA / Shutterstock

Ingredients

• 1 glass of orange jam;
• 6 sprigs of thyme;
• 1 tablespoon grated ginger;
• 2 tablespoons pink peppercorns;
• 1 duck carcass (a little more than 2 kg);
• ground black pepper - to taste;
• 1 medium onion;
• 1 medium;
• 1 stalk of celery;
• 2–3 cm of ginger root, cut into ½ cm slices;
• 1 bay leaf;
• 1 sprig of fresh rosemary;
• 3 cinnamon sticks;
• about 2 kg of coarse salt (should be about the same as the duck weighs).

Preparation

In a small saucepan, heat the jam until liquid and strain into a bowl. Add 4 sprigs of thyme, grated ginger, pink peppercorns and set aside the glaze.

Prepare the duck as described above and season the inside with pepper. Cut the onion, carrots and celery into large pieces and put them in the carcass. Place 2 sprigs of thyme, slices, bay leaf, rosemary and 1 cinnamon stick there.

Seal by sewing the skin together with kitchen thread or using toothpicks. Tie the legs.

Pour ⅓ of the salt into a deep baking tray or mold. Place the duck on top, brush it generously with the glaze and leave some cinnamon sticks nearby. Add the remaining salt and place in the oven preheated to 200°C.

Remove the meat after 2 hours 15 minutes or when a food thermometer inserted into the thickest part of the thigh registers 70°C to 75°C.

Let the finished dish cool for half an hour, then turn the dish over and place the duck on a large cutting board. Remove salt and skin, cut into slices and serve.

Photo: nilswey/Depositphotos

Ingredients

• 2 ducks, 2 kg each, with neck and giblets;
• 3 sprigs of fresh rosemary;
• 1 nutmeg;
• 2 oranges;
• 1 tablespoon salt;
• 8 cloves of garlic;
• 3 red onions;
• 5 cm ginger root;
• a couple of celery stalks;
• ½ cinnamon stick;
• 3 bay leaves;
• 2 kg of potatoes;
• 1 liter of water or chicken broth;
• spices for potatoes - to your taste;
• 2 tablespoons flour;
• 200 ml port wine.

Preparation

Prepare the ducks, set aside the necks and giblets. Separate the leaves of one rosemary sprig from the stem. Grate half the nutmeg and orange zest. Mix with a spoon of salt.

Rub the ducks with the mixture inside and out, place in a bowl, cover and refrigerate for several hours.

Preheat oven to 180°C. Stuff the ducks with the remaining rosemary and the orange halves.

Chop the peeled onion, carrots, ginger and celery. Place in a deep baking tray along with the cinnamon, bay leaves and chopped necks and giblets. Place the baking sheet on the lower rack of the oven.

Place the ducks breast side up on the rack above it. The fat should drip onto the baking sheet.

Peel the potatoes, cut into pieces and place in cold salted water. Bring to a boil, then cook for 5–10 minutes, drain in a colander and stir.

After an hour, remove the baking sheet with vegetables and giblets. Immediately replace it with an empty one so that the grease does not stain the oven.

Pour the fat from the pan into a bowl. Place the vegetables and duck parts in a saucepan, and pour a little boiling water onto the baking sheet to remove any stuck bits from the bottom. Drain the liquid into the pan with the vegetables, add a liter of water or broth and place over medium heat. Skim off any fat that rises to the surface.

Place the boiled potatoes on the baking sheet that you left in the oven. Add a few tablespoons of fat drained from vegetables, season with spices and bake for another hour.

In a separate pan, heat 2 tablespoons of fat. Add the flour and stir until it becomes a paste-like consistency. Add the contents of the pan with vegetables and pour in the port. Bring to a boil and cook for 30 minutes, stirring occasionally.

Remove the potatoes and ducks from the oven. Place the carcasses on plates, cover with foil and leave for 15 minutes.

Strain the contents of the pan through a sieve, pressing the vegetables to extract as much aromatic juices as possible - this is your sauce. Pour it into a clean bowl and keep warm over low heat, remembering to remove fat from the surface.

Jamie Oliver suggests not cutting the duck, but using tongs to separate the meat from the bones and using your hands to tear the flesh into pieces. Serve with potatoes and sauce.

Ingredients

• 2¹⁄₂ kg duck;
• 1½ teaspoons salt;
• 1 teaspoon ground pepper;
• ½ teaspoon dried garlic;
• ½ teaspoon ground paprika;
• 5 small apples;
• ¼ cup honey;
• ¼ cup freshly squeezed orange juice;
• 2 tablespoons lemon juice.

Preparation

Prepare the duck. In a small bowl, combine the spices and rub over the bird.

Core the apples, cut them in half and stuff the duck. Seal the carcass with toothpicks and tie the legs.

Place the bird, breast side down, on a rack in an oven preheated to 180°C. Place a drip pan down to catch excess fat. Bake for 50 minutes. Then turn over and cook for the same amount.

Whisk honey, orange juice and. Remove the duck, brush generously with the honey glaze and leave for 20 minutes. Slice and serve with your favorite side dish.

Photo: Lesya Dolyuk / Shutterstock

Ingredients

• 2½ kg duck;
• 5–6 citrus fruits (oranges, lemons,) without peel;
• salt - to taste;
• 2–4 teaspoons potato or corn starch;
• 1 glass of white wine;
• 4 tablespoons of your favorite jam.

Preparation

Preheat oven to 120°C. Prepare the bird by stuffing it with citrus and sealing it with string or toothpicks. Make slits in the skin. Rub the carcass with salt and place it on the grill, breast side up. Place the baking tray down so the duck fat will drip onto it.

Bake until golden brown, 6–7 hours. If you want a more golden brown crust, half an hour before cooking, increase the temperature to 260 °C and hold for another 5-10 minutes. Let cool for 15 minutes, uncovered with foil.

Prepare the sauce. Dissolve the starch in a few tablespoons of wine, pour the rest into the pan and heat slightly. Add jam, stir until smooth and bring to a boil. Add more jam or wine if necessary and remove from heat. Slowly pour the starch mixture into the sauce until slightly viscous, stirring constantly.

Remove citrus from carcass and shred meat. Add the sauce to a plate, place the duck pieces on it and serve.

Photo: Bochkarev Photography / Shutterstock

Ingredients

• 2¾ kg duck;
• salt;
• 5 cloves of garlic;
• 1 medium lemon;
• ½ cup balsamic vinegar;
• freshly squeezed juice of 1 lemon;
• ¼ cup honey.

Preparation

Prepare the duck. Season it generously with salt, inside and out, place it on a board and stuff it with garlic and sliced ​​lemon. Seal and tie the legs together.

Preheat oven to 180°C. Place a wire rack over a baking sheet or deep dish, place the bird on it, breast side up, and bake for 1 hour. Then turn over and cook for another 40 minutes. Drain the fat from the pan, turn the bird over again and continue cooking.

Make the glaze. Combine balsamic vinegar and lemon juice and generously brush the mixture onto the duck every 10 minutes for 40 minutes.

In a separate bowl, combine honey and 3 tablespoons of the vinegar-lemon mixture. Continue brushing the duck with this mixture every 10 minutes for another 40 minutes.

10-15 minutes before cooking, you can increase the temperature to make the crust crispier and golden brown.

Remove the meat from the oven and wait 15 minutes. Remove the lemon and garlic, slice the duck and serve.

Photo: vsl/Shutterstock

Ingredients

For the main part:

• 1 small duck (1 kg);
• 1 teaspoon vinegar for soaking meat + ½ teaspoon for greasing;
• 2 tablespoons oyster sauce;
• 1½ tablespoons Shaoxing or other rice wine;
• 1 teaspoon Chinese 5-spice mixture: star anise, Sichuan pepper, cloves, cinnamon, fennel;
• 2 tablespoons maltose molasses;
• 2 tablespoons of boiling water.

For pancakes:

• 1½ cups flour;
• a pinch of salt;
• ⅔ glass of boiling water;
• 1 teaspoon oil.

To submit:

• 2 leeks (only the white part is needed);
• 1 cucumber;
• 2 tablespoons hoisin sauce.

Preparation

Prepare the duck. The process is different from the one at the beginning of the article! Pour water into a large bowl and add vinegar. Soak the bird for 1 hour. Let the duck dry naturally (if the kitchen allows, hang it by the head or neck on a hook).

Mix 2 tablespoons oyster sauce, ½ tablespoon wine and spices. Grease the inside of the carcass.

In another bowl, combine molasses, boiling water and vinegar. Brush the duck evenly, leave for 30 minutes, then spread the mixture into another layer. Marinate for 12–24 hours in a cool place. If this is not the case, put it in the refrigerator, but first put the carcass on a bottle of water: it is important that it maintains an upright position and there is air access on all sides.

Prepare the pancake dough. Combine flour and salt in a heatproof bowl, pour in boiling water. Stir with a spatula until smooth. When the dough has cooled slightly, knead it for 8 minutes until elastic. If the dough is too sticky, add a little flour. Cover with cling film and leave for an hour.

Preheat oven to 180°C. Seal the duck using toothpicks. Place a baking sheet lined with foil in the oven and place the carcass on the rack above it. Bake for 20 minutes on one side, then 15 minutes on the other. Reduce temperature to 120 °C and cook for another half hour.

Return to the pancakes. Roll the dough into a sausage and cut into 12 equal pieces. Form balls, flatten them to a thickness of 5 cm. Grease half of them with oil. Place the remaining pieces on the greased ones. Roll out 6 double pancakes with a diameter of approximately 18 cm, making sure that everything is evenly distributed.

Heat a frying pan over medium heat. Place the pancake. When air bubbles begin to form between the two layers after 30-40 seconds, flip the pancake. It should remain white, slightly browned in a few places. After another 30 seconds, the air bubbles will become larger. At this point, remove the pancake onto a plate, let cool for half a minute and carefully divide it into two.

Repeat with the rest. You should have 12 pancakes. Set them aside and cover with a warm towel.

Return to the bird. If it's ready but you want a crispier crust, return to 180°C and bake for another 6-10 minutes. Or take the duck out, place it in a deep pan and pour hot water over it, holding it by the neck.

Cut the duck: first along the middle, then each breast crosswise. Cut the onion and cucumber into thin strips.

CandyBoxImages / Depositphotos

Ingredients

• 4 duck legs;
• 1 bunch of rosemary;
• 4 large cloves of garlic;
• salt - to taste;
• ½ teaspoon of Chinese 5-spice mixture: star anise, Szechuan pepper, cloves, cinnamon, fennel;
• ½ bottle of red wine;
• 2 tablespoons of red currant or quince.

Preparation

Prepare the legs. Preheat the oven to 170°C (or 190°C if electric). Place the rosemary and garlic on a baking sheet and place the stems on top. Season with salt and spices and remove to bake for 1 hour.

Combine the wine and jam in a saucepan and bring to a boil, stirring until the mixture is smooth. After this, simmer for another 5 minutes.

Remove the legs, drain off all the fat and pour in the wine sauce. Bake for another 10-15 minutes until done.

Iko/Depositphotos

Ingredients

• 3 duck breasts;
• salt and pepper - to taste;
• 5 apples;
• 30 g butter;
• 2 tablespoons brown sugar;
• 1 tablespoon olive oil;
• 50 ml Marsala or other fortified wine.

Preparation

Prepare the breasts. Season with salt and pepper and set aside.

Peel the apples and cut into large pieces. Melt the butter in a frying pan, add and mix well. Reduce heat and cook fruit for 10-15 minutes to brown. Save the resulting caramel for serving.

Preheat oven to 180°C. Fry the breasts in olive oil for 4 minutes on each side, starting with the skin. Place on a baking sheet, pour in wine and bake for 10–12 minutes.

Cut the finished breasts into pieces, place on a plate and add apples to them. Top with caramel sauce.

Duck should not be confused with goose; it differs from goose primarily in size; duck is much smaller than goose; duck’s meat is lighter than goose’s and not as tough. Before you start preparing duck dishes, you need to remember that duck is a waterfowl, so its meat has a specific smell. First courses are not prepared from duck, and if they are prepared, then only dressing soups or cabbage soup. In addition, duck has a large layer of subcutaneous fat, so duck is often fried and stewed rather than boiled. When frying, the duck loses some of its fat and the skin becomes crispy and tasty. But in order for the duck to turn out juicy and soft, it is cooked whole and does not need to be overcooked. Young domestic duck is cooked for one hour. This time is enough for the duck meat to remain juicy but become soft.

It is better to stew old ducks with potatoes or rice. Young ducks can be stuffed and cooked in the oven on a baking sheet or in a roasting pan. If you cook the duck in the oven on a baking sheet, it will have a fried crust, brown in color; if you cook the duck in a sleeve or foil, it will turn out more steamed than fried, but very juicy and soft. But to give the duck a brown color before cooking in a sleeve or foil, it must be sprinkled with powdered sugar. Then the duck in the sleeve will turn out juicy and with a brown crust, like a fried one. How to cook duck is a matter of taste.

Duck recipes.

Prepare the duck carcass, wash, dry, rub with salt and pepper inside and out. Peel the potatoes, cut them and lightly fry them in oil, with coarsely chopped onions, and add salt. Stuff the duck with potatoes. Sew up the cut on the carcass , tie the legs, press the wings to the carcass. Place the duck in a casserole dish or a baking tray with sides on the back, pour in 0.5 cups of water.

Place the duck in the oven and fry for 1.0-1.5 hours, pouring over the resulting juice. Place the cooked juicy duck on a dish, remove the threads, remove the potatoes and place around the edges. Then cut the duck into pieces.

A special delicacy is fried duck breast with sweet and sour sauce. To do this, you need to cut the duck breast from the carcass, rub it with salt and pepper. Fry in oil in a frying pan, frying on all sides until golden brown, then cover and cook over low heat. The breast can be baked in the oven, pouring the resulting juice over it. Cut the cooked duck breast into thin slices along with the juicy skin and pour over plum or blackcurrant sauce. You can use ready-made sauce, or you can make it yourself. To prepare the sauce for duck breast, you need to take 2 tbsp. spoons of table vinegar, 0.5 cups of plum or cherry jam. In the oil in which the breast was fried, stir the jam and add vinegar, cook, stirring, until the sauce thickens, 5-6 minutes.

To prepare duck with honey, you need to take fresh liquid honey, salt, pepper and duck carcass. Duck cooked with honey is juicy and soft; honey will give the duck a specific taste and aroma. Prepare the duck carcass, then pour boiling water over it or lower the carcass into boiling water for a few seconds. Then dry and rub with a mixture of salt and pepper only from the inside.

Dissolve two tablespoons of honey in a glass of warm water and thoroughly grease the outside of the duck. Let it soak, then brush the duck with honey again. Then place the duck on a baking sheet on its back, tie the legs and wings. Bake the whole duck carcass in the oven for 50-60 minutes and periodically brush with honey syrup until the syrup in the glass runs out.

Shortly before it is ready, brush the duck with liquid honey undiluted with water and keep in the oven for another 10-15 minutes. Serve with potatoes and vegetables.

Duck with oranges in the oven.

Wash the duck and rub with salt. Squeeze the juice out of one orange and rub the juice inside and outside of the duck. Peel and cut two cloves of garlic and place inside the duck. Cut one orange into four parts and also put in the duck. Pinch the cut with wooden sticks. Place the duck on a baking sheet and place in the oven for an hour. Bake, pouring over the released juice. At the end of baking, remove the duck and place fresh orange slices around it. Continue baking. Serve the duck on a large platter, placing oranges next to it and garnishing with herbs.

To prepare, take Antonov apples or other winter varieties. Core the apples and cut into large slices. Prepare the duck, rub with salt and fill with apples. Sew or pin the slit. Place the carcass on a baking sheet on its back, arrange it around whole apples and bake in the oven until done. Drizzle with the released apple juice and fat. When serving, remove the threads, place the duck on a dish and place apples near it, sprinkle them with sugar.

Or legs...

But first, we will tell you on the site, how to choose a good duck:

• It is better to buy meat type duck. She will have tender, tasty and soft meat. You can also buy meat-egg type duck. It is better not to use egg-laying duck for cooking.
• The best ducks for cooking are two-month-old ducks. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell.
• The duck should be well-fed and have smooth, shiny, but not sticky skin. The cut meat should be deep red in color.

Cooking duck: 10 secrets

Cooking duck is a little more difficult than, for example, chicken, so we have collected useful tips to ensure that it turns out tender and tasty.

1. Choose a duck weighing from 2 to 2.5 kg - this guarantees that the bird is young.
2. During the cutting process, be sure to cut out the butt of the duck so that there is no unpleasant smell.
3. To make the baked duck more juicy and aromatic, it is better to use apples, oranges, mushrooms with rice, and prunes for the filling.
4. The cooking time for duck can be calculated approximately like this: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature - 180 degrees. At lower temperatures, cooking time increases. That is, roasting a duck weighing 2 kg will take approximately 1 hour 45 minutes.
5. If you have a frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.
6. You can bake and fry the duck on a wire rack, on a baking sheet, in a duck pot, in a frying pan, in foil, or in a roasting bag. If you decide to roast the duck whole, it is best to use a sleeve or foil, cutting it 20 minutes before cooking to allow the duck to brown.
7. If you bake duck without foil or sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
8. To prevent the duck breast from becoming dry, quickly sear it in a frying pan over medium-high heat.
9. There is one more secret for novice housewives: you can boil the duck a little (about 20 minutes), cool it and then cook it according to the recipe, then it will definitely not be raw inside.
10. If you bought an already singed duck, then there is no need to singe it. If not, it is recommended to scorch the bird, especially if there are “stumps”.

The best duck recipes

Duck stuffed with fruit

How to cook duck properly

Ingredients:

• Young duck – 2-2.5 kg,
• Apples – 300 g,
• Pears – 300 g,
• Plums – 300 g,
• Granulated sugar – 3 tbsp. spoons,
• Butter – 3 tbsp. spoons,
• Cardamom - several grains,
• Cloves – 2-3 buds,
• Dry juniper (berries) – 1 handful,
• Dry basil – 1 tbsp. spoon,
• Salt,
• Pepper mixture.

Preparation:

If necessary, singe the duck (burn it over an open fire, for example, on a gas burner), then rub it with salt and a mixture of peppers inside and out.

Remove seeds from apples, pears and plums. Cut the fruit into medium-sized cubes. Add granulated sugar, crushed cardamom, juniper, cloves, basil to the fruit and mix - this will be the filling.

Fill the inside of the duck with the prepared filling, sew up the hole with thread or secure with toothpicks. Place the duck on a baking tray. Melt the butter and pour it over the duck. Place the bird in the oven, preheated to 180 degrees, for 1.5-2 hours. Do not forget to constantly baste the duck with rendered fat.

Duck stuffed with sauerkraut in a baking sleeve

Ingredients:

• Young duck – 2-2.5 kg,
• Sauerkraut – 600 g,
• Onions – 2-3 pcs.,
• Duck giblets – 500 g,
• Crushed white bread crackers - 1 cup,
• Salt,
• Pepper.

Preparation:

Rinse the duck, dry it and remove any remaining feathers with tweezers if necessary. Then trim some of the fat off the duck.

Cut the onion into medium cubes and simmer in melted duck fat until soft. Add sauerkraut and simmer it with onions for about 20 minutes. Salt, pepper and separately simmer the duck giblets cut into pieces.

Combine the prepared giblets, crackers and cabbage with onions, mix and stuff the resulting filling into the duck. Secure the cut with toothpicks or sew with thread. Place the stuffed duck in a baking sleeve and cook in the oven at 160-180 degrees for 2.5-3 hours.

More duck recipes

Duck breasts with orange sauce

How to cook duck properly

Ingredients:

• Duck breasts – 2 pcs.,
• Oranges – 2-3 pcs.,
• Honey – 2 tbsp. spoons,
• Cinnamon – 2 pinches,
• Balsamic vinegar – 1 teaspoon,
• Butter – 20 g,
• Salt,
• Pepper mixture.

Preparation:

Rinse the breasts, dry them, and place them on the table, skin side up. Make diagonal cuts on the breasts, first in one direction, then in the other. Salt and pepper the breasts.

Place the breasts in a well-heated frying pan, skin side down, and cook over medium heat for 8-10 minutes, then turn the breasts over and cook for another 3-5 minutes. Place the finished breasts on a sheet of foil and wrap. Then you need to give them a little rest.

At this time, squeeze the juice out of the oranges, pour the fat out of the frying pan and put it back on high heat. Pour orange juice, honey, balsamic vinegar, cinnamon into the pan, add a little salt and pepper. Heat everything over high heat until the volume is reduced by half. Add butter, stir and remove sauce from heat.

Cut the duck breast diagonally into slices 3-5 cm thick, place on a plate and pour over the sauce.

Duck stew

How to cook duck properly

Ingredients:

• Young duck – 2 kg,
• Carrots – 2 pcs.,
• Parsley root – 1 pc.,
• Onions – 2 pcs.,
• Potatoes – 600 g,
• Tomatoes in their own juice without skin (chopped) – 400 g,
• Wheat flour – 1 tbsp. spoon,
• Dill and parsley – 1 bunch,
• Bay leaf – 2 pcs.,
• Salt,
• Pepper.

Preparation:

If necessary, singe the duck, then rinse, cut into small pieces, salt and pepper. Dip the duck pieces in flour, fry in a dry frying pan for 5 minutes on both sides. Transfer the duck pieces to a saucepan or duck pot. Add a small amount of tomato juice and simmer for 25-30 minutes.

Peel potatoes, carrots, parsley root, onions. Chop everything except the potatoes finely. Potatoes need to be cut into slices and salted.

Lightly fry chopped carrots, parsley root, and onions in the same frying pan where the duck was fried. Add fried vegetables, potatoes, bay leaves and tomatoes to the duck and simmer, covered, until done. Serve with chopped herbs.

Duck sauce for pasta

Ingredients:

• Duck breast – 2 pcs.,
• Onions – 2 pcs.,
• Garlic – 4 cloves,
• Celery stalks – 4 pcs.,
• Tomatoes without skin in their own juice (chopped) – 400 g,
• Greens to taste - 1 bunch,
• frying oil,
• Salt,
• Pepper,
• Ready pasta.

Preparation:

Cut young duck breast without fat into medium-sized cubes. Fry in a hot frying pan with oil over medium heat for 10 minutes, stirring occasionally. Then you need to put the duck breast in a saucepan, add salt, pepper and stir, cover with a lid and leave for 20-30 minutes.

The onion needs to be peeled and chopped, the garlic needs to be peeled and chopped. Chop celery and herbs. Place chopped onion, garlic and celery stalks in the pan where the duck was fried. Cook them in a frying pan until soft. Then put the tomatoes and duck breast into the pan, add the herbs, stir, and bring to a boil. Reduce the heat and cook for another 5 minutes. At this stage, you can add salt and pepper to the sauce.

Add hot pasta to the prepared sauce and stir.

Duck in a pot (video recipe)

In this video you can clearly see that the best duck for cooking was chosen.

Tatiana CHEKRYGINA

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Baked duck with apples or oranges, served with a delicious side dish, is ideal for a holiday dinner with the family. There are many subtleties regarding how to bake duck in the oven and what is best to serve it with.

How to cook duck in the oven

Experienced chefs know how to deliciously cook poultry in the oven so that it turns out juicy, tasty, with crispy skin. By following proven recipes, you will get a luxurious dish that will look as attractive as in the photo in cookbooks.

How much to cook

Baking time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, baking technology (whole or pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. A whole duck is cooked from two hours (1.5-2 kg) to three hours (2-3 kg). The bird is cooked either in foil or in a special sleeve, which helps the meat to quickly cook from the inside.

Duck in the oven - recipe with photo

Since baked duck (wild or domestic) is a traditional element of the holiday table, a great variety of cooking methods have been invented. First of all, the carcass must be thoroughly cleaned of feathers, washed and dried. For a richer flavor and tenderness, the meat can be marinated in wine, lemon juice or vinegar with spices/herbs.

With apples

This recipe is recognized as a classic - apples perfectly emphasize the taste of duck meat. The fruits should be firm, late, green, and sour in taste. It is better to use the bird chilled rather than frozen.

Ingredients:

• duck carcass – 1 pc. by 2 kg;
• apples – 500 g;
• spices (cinnamon, ginger, pepper) - to taste;
• lemon/lime – 0.5 pcs.;
• oil (olive) – 3 tbsp. l.

Cooking method:

Entirely

There are many recipes for how to deliciously cook baked poultry in its entirety. This is a standard method that requires virtually no additional ingredients. The recipe is very simple, and the end result is a delicious holiday treat.

Ingredients:

• whole carcass – 1 pc.;
• onion – 2 heads;
• lime juice – 30 g;
• mayonnaise – 100 g;
• black/red pepper (ground), salt, paprika - a pinch;
• clean water – 200 g;
• garlic - 1 head.

Cooking method:

1. Wash the bird and dry it with paper towels.
2. Mix all the spices with mayonnaise and rub the mixture over the bird.
3. Peel the onion and chop finely.
4. Chop the garlic.
5. Fill the inside with the garlic-onion mixture and a squeeze of lime juice.
6. Close the hole with toothpicks.
7. To prevent burning, wrap the legs and wings with foil.
8. Place the carcass in the duckling pan.
9. Bake for 1.5-2 hours (190 degrees).

Up your sleeve

The baking sleeve is a very convenient device. The poultry will stew in its own juices, and the baking sheet will remain clean. And in order to get a golden brown crust, shortly before the end of cooking, the sleeve must be carefully cut.

Ingredients:

• Indian duck – 2 kg;
• apples – 2 pcs.;
• thyme - a couple of sprigs;
• black pepper (ground), salt - to taste;
• sour cream/mayonnaise – 3 tbsp. l.;
• garlic – 3 cloves.

Cooking method:

1. Wash the turkey, dry it, rub it with pepper and salt, let it sit for about an hour and a half.
2. Mix mayonnaise with sour cream.
3. Grind the garlic through a meat grinder (or use a blender).
4. Thoroughly mix the sour cream and mayonnaise sauce with garlic.
5. Wash the apples, cut into slices.
6. Rub the inside and outside of the turkey with the prepared sauce.
7. Stuff the bird with apples and sew up the hole.
8. Place the duck in the sleeve, tie it, and pierce it several times with a toothpick from different sides.
9. Bake in the oven for two hours at 200 degrees.

With potatoes

You can stuff a bird for a holiday dish with anything, experienced chefs assure. One of the frequently used ingredients is potatoes, which combine perfectly with the taste of meat. You can serve this dish with sauerkraut, pickles, and any vegetable salad.

Ingredients:

• gutted duck – 1 pc. (1.5 kg);
• potatoes – 1 kg;
• apple – 1 pc.;
• mayonnaise – 150 g;
• garlic – 4 cloves;
• salt, pepper - to taste.

Cooking method:

1. Rinse the game on all sides and dry with paper towels.
2. Chop the garlic as finely as possible.
3. In a bowl, mix mayonnaise, garlic, salt, and pepper until smooth.
4. Start marinating - place the bird on a baking sheet/roasting pan, rub with sauce on all sides.
5. Leave for half an hour to soak.
6. Peel the potatoes and cut into medium pieces.
7. Do the same with the apple.
8. Stuff the carcass with some of the apples and potatoes, place some around it, and cover the bird with foil.
9. Preheat the oven to 190 degrees, cook for an hour.
10. Take out the dish, remove the foil, and bake for at least another half hour.

With buckwheat

Many chefs use cereals when cooking poultry, and buckwheat porridge is no exception. Duck stuffed with buckwheat in the oven is very simple to prepare. The cereal must be boiled in salted water in advance (1 cup of buckwheat per 2.5 cups).

Ingredients:

• duck carcass – 1 pc.;
• buckwheat – 1 cup;
• lemon – 0.5 pcs.;
• dry white wine – 50 g;
• duck giblets – 1 set;
• olive oil – 1.5 tbsp. l.;
• ground black pepper, salt - 1 tsp each.

Cooking method:

1. Gut the bird, chop the giblets finely, fry in olive oil until a crust forms.
2. Boil the buckwheat, and then pour the porridge into the frying pan with the giblets, add salt and pepper.
3. Rub the bird carcass with spices, stuff it with a mixture of porridge and giblets, and sew up the hole.
4. Pour lemon juice on top, place on foil, and then on a baking sheet, pour over wine.
5. Place in a well-heated oven (up to 190 degrees) for an hour and a half.
6. Every 15 minutes, baste the dish with the juice that forms during baking.

Duck fillet in the oven

For those who do not want to cut up the carcass after cooking, you can prepare a dish from pieces of duck breast. Duck fillet in the oven can be combined with any side dish, and you can bake it with ginger and honey - tasty and simple.

Ingredients:

• duck fillet – 250 g;
• garlic – 3 cloves;
• orange – 1 pc.;
• honey - 2 tbsp. l.;
• ginger – 30 g;
• soy sauce – 2 tbsp. l.;
• pepper, salt - to taste;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Cut the fillet into small medallion flatbreads (about 0.5 cm each).
2. Beat the meat with a kitchen hammer.
3. Rub the fillet with salt and pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
4. Place chopped garlic and ginger in a frying pan. Lightly fry.
5. Place all the ingredients in a baking dish, pour over honey and squeezed orange juice and soy sauce.
6. Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

A popular poultry recipe that comes from French cuisine is duck baked with oranges. The meat will be very tender and soft, and a crispy, golden brown crust will appear on top. You can add apples or any side dish if you wish.

Ingredients:

• carcass – 1 pc.;
• oranges – 4 pcs.;
• mayonnaise – 100 g;
• salt, pepper - to taste.

Cooking method:

1. Prepare the dressing - mix mayonnaise with pepper and salt.
2. Rub the carcass thoroughly with the mixture.
3. Wash the oranges, peel them, and divide them into slices.
4. Stuff the chicken with oranges through the hole in the belly.
5. Sew up the hole with kitchen thread or secure with toothpicks.
6. Preheat the oven to 180 degrees, place the duck on a baking sheet and bake for about an hour.
7. Periodically baste the dish with the juices released by the bird during the roasting process.

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Beijing style

One of the most famous recipes is Peking duck. For cooking, you will need to prepare poultry fillet, honey and a special dressing. The sauce is called “Hoisin”, and it’s easy to prepare it at home: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, and Chinese five-spice seasonings.

Ingredients:

• duck (carcass) – 2.5 kg;
• honey - 4 tbsp. l.;
• salt - to taste;
• hoisin – 100 g;
• sesame oil – 1 tbsp. l.;
• soy sauce (dark) – 3 tbsp. l.

Cooking method:

1. Rub the carcass with salt and let it soak for several hours.
2. Dip the bird in boiling water, dry, spread with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
3. Preheat the oven to 250 degrees, pour a little water into a baking tray, and place a wire rack over it.
4. Place the bird on the grill, brushing it with oil.
5. Roast for half an hour, then reduce the degrees to 150 and bake for another hour.
6. Then turn the bird over and cook for half an hour.
7. After this, cut the meat into small pieces and serve with Hoisin sauce and pita bread.

Stuffed with rice

An excellent product that can be used to stuff a bird is regular long-grain rice; it will serve as a side dish. Duck with rice in the oven is very simple to prepare, and you will need a minimum of ingredients.

Ingredients:

• long grain rice – 400 g;
• duck carcass – 1 pc.;
• carrot – 1 pc.;
• onion 1 pc.;
• vegetable oil – 2 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Boil the rice.
2. Grate the carrots on a medium grater.
3. Finely chop the onion.
4. Fry the vegetables in a frying pan, add rice, salt and pepper, and simmer for 10 minutes.
5. Stuff the duck and bake in the oven (200 degrees) for an hour.
6. Periodically water with the secreted juice.

With prunes

An option for a festive table dish is oven-roasted duck with apples and prunes. These ingredients will give the meat juiciness and softness. The best way is to use a roasting bag, so the meat will cook in its own juices.

Ingredients:

• prunes – 300 g;
• duck carcass – 1 pc.;
• mayonnaise – 100 g;
• apples – 2 pcs.;
• garlic – 2 cloves;
• spices, salt - to taste.

Cooking method:

1. Pour boiling water over the prunes for 10 minutes.
2. Wash the duck and dry with paper towels.
3. Finely chop the garlic.
4. Peel the apples and cut into slices.
5. Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, and salt.
6. Stuff the duck and place it in a baking sleeve.
7. Cook in the oven for 1.5 hours at 180 degrees.
8. Then flip and fry for an hour.
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Duck in the oven - cooking at home, step-by-step recipes with photos. How to bake a bird