How to bake a duck in the oven: the best recipes. Duck in the oven: a recipe with apples, potatoes, oranges, lingonberry sauce, entirely, classic, in foil, sleeve, in Peking, in ginger-ice marinade

In this article, we will consider how to prepare a duck in the oven to get a gentle, juicy and incredibly tasty meat.

The duck baked in the oven is considered a festive and some special dish, which is even equated to the royal treats. And this is not surprising, because you need to be able to cook the duck correctly. Yes, and what can look more appetizing in the center of the table than a ruddy bird with a bright fruit and vegetable decoration. We want to share with you the secrets of cooking duck in the oven, using proven and unusual fillings, as well as spices.

How to bake a duck in the oven: preparatory stage

A properly selected and prepared duck is the key to a delicious dish. You can not give accurate instructions which bird to buy - store or home. Some note that purchased meat is more tender, and someone isolating an incredible taste and juiciness of a home duck. This aspect already depends on personal preferences and opportunities. But, like any other meat, it is better to take a duck fresh!

• If you have purchased a frozen product, then follow the recommendations for defrosting meat. That is, you get out of the freezer first into the refrigerator for a day, and then already defrost at room temperature.

Important: In no case do not use express method! If you defrost in cold or, moreover, hot water, as well as in a microwave, then the taste of the duck will deteriorate. After all, the fibers will collapse, and the dish will turn out to be dry and hard.

• By the way, pay attention not only to the freshness of the product, but also to the age of the bird. A young duckling can be cooked much faster, and his meat is softer. Small recommendation - take weight up to 2-2.5 kg.
• Inspect the duck and clean the remains of feathers or thin hairs. You pluck them with tweezers or push them with a knife. By the way, the hairs can simply be scorched over a burning burner. And in order not to mess with the remnants of the feathers, sprinkle the carcass abundantly with flour and rub with a towel. After that, it remains only to rinse it under running water.
• Check the duck inside for the quality of cleaning. Do not leave offal prepare with the carcass. They will give an unpleasant, and even a bitter taste when baking.

• Be sure to remove the ass or “tail” of the duck! Otherwise, the finished dish will acquire an unpleasant odor. After all, it is in this place that there are odorous coccygeal glands.
• Also cut the skin on the neck. It is not so tasty as there will be a lot of fat from it. By the way, it is this place that is the worst of all, so small feathers often remain on it.
• The wings also do not bear great benefit to the dish. Speech is for their extreme phalanges. On the contrary, they are greatly dried in the process of baking and become unsuitable for eating. Therefore, they can also be removed immediately.

Note: When baking in an open way, be sure to wind the foil on the wings. Especially if you have not cut the extreme part. She still has the ability to burn, which will ruin the appetizer of the dish. Or, as an option, remove the phalanxes before serving. By the way, the edge of the legs will also not hurt to wrap with foil.

• The duck needs to be washed under cool water, and then let it drain. By the way, it is recommended that the meat "lie down" on the board for 15-20 minutes before rubbing spices. Dry with paper towels.
• So that the dish does not work out too fat, you need a skin pierce in some places toothpick. Just make sure that the meat does not hurt. After the carcass, you need to hold for about 30 minutes or pour out with boiling water so that the excess fat melts and begins to drain.
• You can exclude preliminary processing with hot water. Just put the duck slightly above the baking sheet so that the fat is where to drain, and the carcass itself does not “swim” in it.

• Regarding the cooking of the duck! It requires prolonged heat treatment so that the fat has time to move away, and the crust is fried. On average, you need 2-2.5 hours to cook ducks plus another 25-30 minutes to form a golden crust.

Important: the home duck, in general, should be prepared for 3-3.5 hours. Then it will be delicate, juicy and with an appetizing crust. By the way, it is a long languor over low heat that will ensure a slight discharge of meat from the seeds.

• After all these procedures, the duck is rubbed with spices. You can use liquid sauces based on juices, vinegar, oil, soy sauce and honey, as well as white wine. And you can do only dry spices. The duck harmonizes with the following components:
  • nutmeg;
  • cardamom;
  • coriander;
  • badyan;
  • oregano;
  • rosemary;
  • pepper;
  • ginger in any form;
  • garlic;
  • parsley.
• It is not particularly necessary to use the entire list of products. The duck should be saturated and infused. This is also a small secret of tenderness and juiciness of meat. After you wiped spices into the skin of the carcass, let it stand at least 3 hours at room temperature. Ideally, on the festive table you need to keep the duck for the whole night in the refrigerator. That is, at least 12 hours.

Duck in the oven with apples, entirely - a classic recipe

When you correctly prepared a duck, you need to start it. Let's start by choosing a variety of apples-it should be acidic or sweet and sour apples. They are harmoniously combined with duck meat. By the way, take better varieties better so that in the process of cooking they do not turn into porridge.

• The following components will be required:
  • the duck itself-1 carcass weighing 1.8-2.2 kg;
  • apples - 9 pcs.;
  • lemon juice-1-2 tsp;
  • bay leaf-2-3 pcs.;
  • nutmeg, cinnamon - optional;
  • salt and pepper - to taste.
• It is worth noting right away that the amount of lemon juice depends on the variety of apples. If they are sour enough, then 1 tsp is enough. But if the apples are sweet, then you can increase the dose to 1 tbsp. l.
• Process the duck according to the above scheme, wash and dip a little paper towels. In a separate bowl, mix all spices. By the way, you can slightly change their list by choosing the most favorite seasonings. And so that they let in a more saturated aroma, grind it first in a mortar.
• Grate the duck with spices and wait 20 minutes until the salt crystals melt. After this time, rub the spices in the skin of the bird and leave for 2-3 hours for impregnation.
• You cut half the apples with slices and place it in a duck. Do not forget to fix the hole with culinary thread or toothpick.
• You need to cook the duck correctly without foil and sleeves. The main thing is do not forget to water it regularly with fat! The duck is baked necessarily in the form with high sides, since a lot of juice will be released. Lubricate the form is not necessary.
• Warm the oven to 220 ° C. Make a mold with a duck and leave for 1 hour. Every 15-20 minutes, take out the shape and pour the duck with fat that drove out of the meat.
• An hour later, reduce fire to 170-180 ° C. Put the rest of the apples around the bird, having previously cut them into slices. And leave the duck in the oven already until cooked. It will not hurt to pour it with fat several times.

A whole duck with apples in the oven baked in foil: Recipe

According to this recipe, you can cook an amazing dish even to a novice cook. The foil will accelerate the cooking process, since its particles attract heat and save it inside. But the most important thing is that it will prevent the burning of any of its parts.

• Take:
  • duck - 1 carcass;
  • apples-5-6 pcs.;
  • mayonnaise - 3 tbsp. l.;
  • garlic-6-8 cloves;
  • salt, pepper and spices - to taste.
• Prepare the duck, cutting and removing all the excess, wash and dry. Clean the garlic. Next, you can grind it through the press and mix it with other spices. We want to offer you an option, which will allow you to saturate the duck with garlic notes as much as possible.
• You cut the peeled garlic a little along (but not to the end) so that it reveals its aroma. Make small recesses with a knife in a duck carcass and place the garlic inside.
• In a separate bowl, mix all the spices, filling them with mayonnaise, and rub the duck on the external and inside. Sent to the refrigerator for at least 10 hours.
• Cut apples with slices or cubes and stuff the duck. Fix the hole with a toothpick or thread.
• Put several layers of foil on the table. Moreover, they need to be cut so that the total length is enough to wrap the entire duck. For baking in foil, tightness is very important so that the air and all the juices remain inside and soak the meat.
• Put the duck with your back down and wrap it well with foil, tightly fastening the seams. Make sure that it does not break!
• Warm the oven to a temperature of 200 ° C, lay out the duck on a baking sheet with high sides (in case the juice runs out). Send the duck to the oven. Bake 1.5-2 hours.
• Then you cut the foil in the middle and carefully unfold. See so that the released juice does not leak. The temperature is reduced to 180 ° C.
• Now it remains to brown the bird until cooked and golden. If the foil still remains fat, we will not prevent them from periodically watering the duck during cooking.

Baked duck in the oven with apples in the sleeve: Recipe

Also, a quick way to bake the duck in the oven, without fear for its preparation. In the sleeve, the duck is overtaken by all fat and juice, so it will never be dry. If you want to get a less fat option, then we offer to cook a juicy duck according to this recipe.

• Would need:
  • duck - a whole carcass up to 2 kg;
  • apples-3-4 medium-sized sour-sour;
  • lemon - 1 pc.;
  • coriander - 0.5 tsp;
  • nutmeg - 0.5 tsp;
  • a mixture of spicy herbs and peppers to taste;
  • dried ginger - 0.5 tsp;
  • salt - in fact.
• We clean the duck from unnecessary remnants of feathers and hairs, cut the ass and fat parts around it, as well as on the neck. Rinse, dipped with paper napkins and rub with dry spices.

Note: You can add 1-2 tbsp. l. Orange or pomegranate juice, if you do not want to use only dry seasonings.

• You do not need to clean the apples from the peel. But, if it is too rough or thick, then it should be removed. Cut into arbitrary pieces (leave one apple). So that they do not darken, sprinkle them with the juice of the half of the lemon. By the way, this will even more soak meat with juice.
• Place the apples inside the duck, but do not compact too tightly. Inside, the air should also circulate. It is these couples that will saturate the flesh from the inside with taste and aroma.
• So that the juice does not flow, and the apples themselves do not fall out, fasten the hole with a toothpick or thread. You cut off so many sleeves to fit all the game, and there is a place for tying the “tails”.
• Now a very important step is to take a “pillow” from apples. To do this, grind the remaining apple on the slices, having previously removed the core. Gently spread them inside the sleeve. That is, you create a certain bird stand. This will allow her not to “swim” in fat. Therefore, it is so important to choose solid varieties that they will not soften during cooking.

Important: you can replace the apples of quince. She is relatively hard! Even under the influence of high temperature, it does not soften. But this fruit, which relates to the subspecies of apple varieties, will be an excellent seasoning for meat, since having a tart sour-sour taste. Only quince must be sprinkled with lemon juice to kill viscosity.

• Now lay out on this “pillow” a duck with a breast up. Tie a sleeve on both sides. By the way, make sure that a little extra space remains. Otherwise, the sleeve can burst. It is also recommended to make 1-2 punctures for a short air output.
• Warm up the oven to a temperature of 180-200 ° C and put a baking sheet with a duck in the sleeve. At least 2 two hours should be baked, but time may vary depending on the size of the carcass. You can lightly check it with a toothpick for softness.
• Now you need to cut the sleeve and leave the duck to be browned for 20-30 minutes. You do not need to turn it over in the process of cooking or water with fat. The whole secret is that couples in the sleeve themselves do all the work.

Important: make sure that polyethylene does not touch the walls of the oven. From this he can burst. And the remaining traces are then very hard to wash. Therefore, control so that the sleeve does not inflate much. If such a picture is observed, then make another puncture.

• You can decorate the dish cut with fresh apples or cooked separately, or baked potatoes can be laid out. By the way, you need to serve the duck on the table in general, and then cut or break into parts.

Baked duck in the oven with potatoes: recipe

More often prepared a duck in the oven with potatoes in foil or in the sleeve. We want to offer you a recipe for a festive dish baked in shape. And our recommendations will tell you how to cook a whole bird to soak it and potatoes with aromatic juice.

• For one whole carcass of duck you need:
  • potatoes-5-6 pcs.;
  • onions - 1 pc.;
  • bacon-150-170 g;
  • garlic-3-4 cloves;
  • rosemary and spinach to taste;
  • a mixture of peppers, paprika and salt - in fact.
• First of all, prepare a duck and rub it with all the spices. Be sure to make shallow punctures in some places with a fork. Grind the garlic first.
• Cut the bacon into strips or squares of medium size. Cut peeled potatoes with cubes, thick in a finger. You can cut it with wide rings. Chop the onion in half rings, is also not too small.
• Put a layer of potatoes, sprinkle with bacon and onions on top. Salt and pepper a bit. Put the barbed duck on top. Cover everything with foil. Try to press the seams well so that the cracks do not form.
• Bake a duck in the oven at a temperature of 200 ° C 1 hour. After that, it is necessary to reduce the degree to 180, remove the foil and bake another 1-1.5 until cooked. By the way, you need to periodically get the duck and water everything with the released juice.

Duck in the oven in a ginger-ice marinade: recipe

This recipe has a long list of ingredients, but the duck is just divine. On the festive table, it will become a crown dish. And even those who consider duck meat are hard or tasteless can evaluate it. Thanks to this recipe, their representations will irrevocably change.

• The following components are needed:
  • duck up to 2.5 kg - 1 carcass;
  • sour apples-3-4 pcs.
  • soy sauce - 2 tbsp. l.;
  • orange juice -3 tbsp. l.;
  • zest from one orange;
  • ginger-25-30 g;
  • honey - 2 tbsp. l.;
  • cinnamon - ¼ tsp;
  • garlic-4-5 cloves;
  • a mixture of peppers and salt is to taste.
• Prepare the duck, removing all unnecessary parts. Mix orange juice, soy sauce, half honey, grated ginger and orange zest. It is very important to rub the crust without a white part, since it can give the dish unnecessary bitterness.
• Next, you need to grate the duck with this marinade, put it in a dish and cover with cling film. Leave to soak for 24 hours. Pour it with marinade regularly from all sides.
• Do not clean the apples, just remove the core and cut into slices. Sprinkle with cinnamon and pour honey. Mix everything well.
• Take out the duck, remove the pieces of orange and ginger from it. Grind with salt, pepper and garlic.
• You cover the shape with foil, lay out the “pillow” of apples, and place the duck on top. The remaining apples are stuffed with the duck, fixing the hole well with a toothpick.
• Close with foil and send to the oven for 2 hours at a temperature of 200 ° C. For the bird to be browned, open it and leave it for another 20-30 minutes. By the way, you can just water the breast with the excreted juice.

Duck in the oven in Pekine: Recipe

Since Soviet times, a train of its aroma and taste has been drawn. Such popularity is due to the fact that the recipe does not require quite “home” ingredients and devices for blowing the skin, which provides its crispy crust. We want to share with you a recipe that will help to recreate the real version of the “Beijing” duck.

• Prepare:
  • the carcass of the duck is up to 2 kg;
  • rice wine or dry sherry - 2 tbsp. l.;
  • liquid honey - 3 tbsp. l.;
  • sea \u200b\u200b(!) Large salt - 2 tsp;
  • soy sauce without any additives-4 tbsp. l.;
  • sesame oil - 2 tbsp. l.;
  • grated ginger-1-2 tsp;
  • cinnamon - 0.5 tsp;
  • ground seeds of fennel - 0.5 tsp;
  • badyan-3-4 stars;
  • cloves-1-2 inflorescences;
  • acute red pepper - 1/3 tsp;
  • garlic-4-5 cloves;
  • water - 2 l.
• The workflow begins with a duck. It needs to be cleaned, removed, wash and dry.
• After start cooking marinade. Mix in a pan 2 tbsp. l. honey, cinnamon, Badyan, Fenhel and half of ginger, as well as cloves and pepper. Add rice wine or sherry. If neither one nor the other was at hand, replace with any dry grape wine. The main thing is that there is a minimum percentage of alcohol.
• Pour everything with water and send to the stove. Boil no more than 5 minutes over low heat. Immediately pour the duck on all sides with a hot marinade. Sprinkle with chopped garlic and ginger.
• After that, put the duck with a cut on the jar. Be sure to place it in a deep bowl, since a lot of juice will stand out. Water still with a marinade on top. Without covering, put the duck in the refrigerator for 12 hours.
• Get out and leave for 1-2 hours at room temperature. Put the bird to a baking sheet with high sides, cover with foil and send to the oven for 1 hour. The temperature should not be higher than 200 ° C.
• Then the foil is removed. Mix soy sauce with sesame oil and lubricate the duck with this marinade. Return the bird to the oven for another 20 minutes. Remove and lubricate the remaining honey. Put for another 10-15 minutes in the oven.

Baked duck in the oven with oranges: recipe

This dish can be called a masterpiece, because with such an aroma and taste, no cooked meat can be compared. By the way, many tried with apples, potatoes and other familiar fillings. And you will surprise your guests with an incredibly harmonious sweet and sour taste of a bird and a little Christmas aroma.

• You will need:
  • duck - 1 carcass up to 2.5 kg;
  • orange - 4 pcs.;
  • celery-2-3 petioles;
  • honey - 2 tbsp. l.;
  • sweet white wine - 2 tbsp. l.;
  • lemon juice - 2 tbsp. l.;
  • garlic-2-3 cloves;
  • paprika, coriander, pepper and salt - to taste.
• Mix in a large pot of lemon juice and one orange. Add all spices and chopped garlic. Prepare the duck, remove the fat parts and extreme phalanx of the wings. Lower it into the cooked marinade.
• Leave it to pickle at least night, and preferably for a whole day. Periodically water it with marinade or turn it over.
• Without cleansing, you cut two oranges into slices. Chop the celery into small pieces. By the way, you can replace it with an apple or carrot. Mix the components and place it inside the duck. Tie the legs with a thread so that the vegetable and fruit do not fall out during cooking.
• Bake a duck in the oven in a deep form for 2-2.5 hours at a temperature of 190 ° C. The first hour can be covered with foil so that the legs and wings do not burn. Several times it will not hurt to water the formed juice.
• Squeeze the juice of the remaining orange and mix with wine and honey. Cook over low heat until the volume is reduced. Pour the duck with this syrup and leave it in the oven for 15 minutes.
• You can decorate with twigs of rosemary or parsley, cleaned grenade grains, lingonberries or cranberries, as well as slices of small tomatoes.

Baked duck in the oven with lingonberry sauce: Recipe

Another dish that will become an attribute of any table. The sourness, which will transmit lingonberries with meat, perfectly shakes its taste. In addition, lingonberry sauce is ideal for meat dishes, including a bird. Therefore, having prepared a duck in the oven according to this recipe, you can become along with the chef.

• Would need:
  • duck - 1 carcass;
  • apples-1-2 pcs.;
  • lingonberry - 300 g;
  • mustard - 1 tbsp. l.;
  • soy sauce - 1 tbsp. l.;
  • sugar - 3 tbsp. l.;
  • cinnamon - on the tip of the knife;
  • starch - 1 tbsp. l.;
  • salt and pepper - to taste;
  • water - 125 ml.
• Pure, smooth and prepared duck rub with marinade. To prepare it, mix mustard, soy sauce, salt and pepper. You can also add your favorite seasonings, for example, curry or paprika. Orange spices will help get a more golden color. Although soy sauce will give the bird a beautiful shade. Sent to the refrigerator for 24 hours.
• Prepare the filling. To do this, remove the core from apples, cut them into slices and mix them from 3-4 tbsp. l. Brusniks. Fun well the duck, leaving a little space for the evaporation of juice from berries and fruits. Be sure to tie it well with a thread or fasten the hole with toothpicks so that the berries are not lost when baking.

• Cut off the sleeve you need size. Place a duck in it, and tie it on both sides. Do not forget to pierce the holes in some places so that the air does not accumulate. Send the duck to the oven for 2-2.5 hours with a temperature of 190 ° C.
• It's time to cook the sauce. About 250 g of the remaining lingonberries are filled with cold water. Bring to a boil and add sugar. Tomach another 2-3 minutes. You can add cinnamon. Remove from the stove.
• Dilute starch in a small amount of water. Pour it into the sauce with a thin stream, stirring constantly. Otherwise, lumps are formed! Bring to a boil and remove from heat.
• Open the duck 15-20 minutes until cooked to form a crust. Before serving, divide into portioned pieces and pour the sauce. You can decorate at your discretion.

Video: How to cook a duck in the oven: Cooking secrets