Cook wild duck in the oven in foil. Duck baked in foil in the oven. Duck baked in the oven

If you decide to bake a fragrant duck in foil in the oven for dinner, then we suggest using this recipe and cook this wonderful dish! The meat turns out incredibly tender, juicy and amazingly tasty, and the divine aroma of the dish will fill the whole apartment.

Recipe for duck in the oven in foil

Ingredients:

• duck - 1 pc.;
• - taste;
• - taste;
• spices.

Cooking

Before you cook the duck deliciously in foil in the oven, thoroughly rinse the carcass and dry it with a towel. We mix mustard with olive oil, throw spices to taste and coat the bird with this mixture inside and out. Marinate the meat for about an hour, and then wrap it tightly in foil and send it to a preheated oven. After 1.5 hours, we check the readiness by piercing the meat with a knife: if a clear liquid comes out, everything is ready.

Duck with apples in foil in the oven

Ingredients:

• duck - 1 pc.;
• green sour apples - 350 g;
• spices.

Cooking

We wash the duck, process it, rub it with spices to taste and add some salt. Peel the apples and cut into small pieces. Turn on the oven and preheat to 160 degrees. We fill the duck with apples, wrap tightly in foil and bake in the oven for 2 hours. After that, carefully take it out, unfold it, pour over the juice that stands out and brown the dish until a golden, appetizing crust appears.

Duck with potatoes in foil in the oven

Ingredients:

• duck - 2 kg;
• potatoes - 1 kg;
• onion - 2 pcs.;
• garlic - 2 cloves;
• spices and seasonings.

Cooking

We offer you another interesting and simple recipe for cooking duck in the oven in foil. So, we thoroughly wash the carcass, dry it with a towel and coat it with outside and inside seasoning. We process the garlic, grind it through a press, coat the bird with this mixture and marinate for several hours, putting it in the refrigerator. We process the onion, chop coarsely, and peel the potatoes and cut into slices. Mix the vegetables in a saucepan, season to taste with spices and sprinkle with dry herbs if desired. We fill the pickled duck with vegetable mass and wrap it in foil. We spread the workpiece on a baking sheet and bake in an oven preheated to a temperature of 185 degrees for about 2 hours. 15 minutes before the dish is ready, carefully remove the bird, unfold and brown until a beautiful crust forms in the open.

If the husband is a passionate hunter, then this article will be very useful for wives. You no longer need to look for information on how to prepare a bird for consumption, what can be cooked from a wild duck, and so on. Everything is here!

We will also try to consider how to cook a wild duck so that your dish becomes "number one" on the festive table.

Cooking wild duck is not easy. Its meat is tougher than that of poultry. Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems are solvable! Your dish will be remembered for a long time in the circle of your relatives or friends only with delight. So let's cook wild duck!

bird species

There are several types of these birds. Each has its own characteristics. One type is suitable for frying, the other is for stewing, the third is only for soup.

The following are the main varieties of wild ducks:

1. Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
2. Teal weighs a little. Total from 300 to 500 g. Also suitable for frying and stewing.
3. Diving duck. The most delicious of diving species is the red-nosed pochard. This is the largest representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed pochard has a rather strong fishy smell. It must first be held in the marinade.

How to properly prepare game

If the bird came to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

1. Dry way. The carcass must be taken by the paws upside down. With very quick movements, pull out the feathers against growth. First of all, remove on the breast, then on the back, shoulders and neck. Wings should be plucked last. Then, with the blunt side of the knife, the remaining small feathers and hairs are removed, the carcass is carefully rolled in flour and scorched on fire. After that, all the remnants of flour and soot are washed off the carcass in running water. This method is best used outside the home, for example, if you are in nature or in the country, as a lot of feathers and down will fly from the carcass.
2. Hot way. Pour boiling water over the carcass or hold for 5 minutes. Then take out the carcass and remove all feathers and fluff. As in the first case, roll the bird in flour and singe it over a fire to remove small hairs and feathers.

After the first preparatory step, there is another important one. It is necessary to remove all pellets from the meat. If this action is ignored, then most likely the shot will fall on one of your guests and may break his tooth.

The next step is to gut the carcass. Remove the head, legs, wingtips and the entire intestine along with the esophagus. Then make an incision on the abdomen, take out all the tripe and rinse well under the tap.

To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. So the taste will become even more expressive, and the “fishy smell” will disappear.

Recipes

How to cook wild duck? Below are the most delicious wild duck recipes.

In the duck house

The following simple recipe will help you to cook a wild duck in a duck bowl deliciously. Here the bird is cooked whole, it is not necessary to cut it into portions.

Ingredients:

• 1 duck carcass;
• 2 large green apples;
• 2 medium onions;
• ½ st. broth;
• ½ st. dry red wine;
• pepper, salt, spices;
• 2 tbsp. spoons of 10% cream.

Cooking method:

1. Rub salt, spices and pepper into the bird's carcass. Fry.
2. Prepare apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
3. Onion cut into rings.
4. Put the fried carcass in the chicken dish with the back up, overlay with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
5. Place the duck in the preheated oven for 2 hours.
6. To make the bird juicy, from time to time you need to water it with the secreted fat.
7. Dry the cooked bird before serving.

Game in the oven

Consider the recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe, as you need to let the bird stand in the marinade.

Ingredients:

• 1 carcass;
• 1 onion;
• 1 carrot;
• 1 bottle of dry white wine;
• 1 - 2 stalks of celery;
• salt, pepper, bay leaf, rosemary, garlic, sage;
• olive oil.

How to cook wild duck in the oven:

1. Peeled vegetables cut into cubes.
2. Put the carcass in a deep saucepan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
3. After getting it out of the marinade, salt and pepper from the inside. Fry until golden brown. Then put it in a baking dish, cover with vegetables from the marinade, pour oil.
4. Cover with foil and place in preheated oven for 50 minutes. From time to time, take out the duck and pour over the secreted juice and the remaining marinade.
5. Divide the baked duck into parts, beat the vegetables and the remaining juice with a blender. Squeeze the duck along with the resulting sauce.

Roast

Roast wild duck is very fragrant and tasty! This preparation of wild duck will not take much time, as the bird does not have to be marinated.

Ingredients:

• 1 duck carcass;
• 3 liters of water;
• 3 cloves of garlic;
• 6 medium tomatoes;
• 3 onions;
• 150 g butter;
• red pepper, salt, parsley, dill, cinnamon.

Cooking steps:

1. Divide the carcass into portions, boil in salted water, where to lower the whole peeled onion and a bunch of parsley. This is necessary to eliminate the specific smell.
2. Then drain the broth, pour fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, dip the tomatoes into the water.
3. Cut the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skin, chop with a blender, put the prepared tomato mass back into the broth with the duck.
4. Also add fried onion, pepper, garlic, cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
5. After let the dish brew under a closed lid for another 10 minutes.

Soup-shurpa

In another way, soup-shurpa is also called shulyum. How to cook wild duck shulum?

Ingredients:

• 1 wild duck carcass;
• 2 large potatoes;
• 1 sour green apple;
• ½ medium carrot;
• 1 onion;
• 2 small tomatoes;
• 2 bell peppers;
• 1 hot pepper;
• 3-4 cloves of garlic;
• urop, parsley;
• pepper, salt;
• coriander, can be replaced with suneli hops;
• sunflower oil.

How to cook:

1. Duck divided into parts, fry in a pan with vegetable oil. Then transfer to a pot of boiling water. Cook until tender, skimming off the foam.
2. Chop carrots and onions, fry. Send them to a boiling soup, put potatoes cut into cubes there.
3. After 10 minutes, add chopped peppers, tomato and apple cubes to the soup.
4. Salt, pepper, add suneli hops or ground coriander. Keep on fire for another 10 minutes.
5. The garlic, passed through the press, is also sent to the boiling soup. Next, add greens, mix everything thoroughly.
6. After removing from the stove and let the soup stand for another 10-15 minutes.

Duck cooked on a fire

Cooking game at home requires a lot of effort. But if you are in nature, you can use the following recipe. How to cook a duck on a fire? Quickly and without hassle, you don't even need to pluck the duck!

Gut the carcass, coat it with wet clay, bury it under the fire and bake for 2-3 hours. After digging the duck, breaking the clay shell, all the feathers will fall off along with the shards. The bird is ready!

cooking teal

How to cook a teal? First, the bird needs to be prepared: pluck, remove the insides, etc. Take a small apple, better antonovka, place it inside the bird. Salt, pepper, wrap in foil and put in the oven for 1.5 hours. Bon Appetit!

Stewed game

How to stew a wild duck? If everything is done correctly, then the stewed game turns out to be very juicy and soft enough. So, wild duck: a recipe for stewed poultry.

Ingredients:

• 1 carcass;
• 200 ml of red wine;
• 6 tbsp butter;
• pepper, salt.

Cooking steps:

1. Rinse the carcass thoroughly and fill with cold water. Soak the bird in water for two hours.
2. Then divide into portions, add pepper, salt, fry.
3. Transfer the meat to a roaster, add wine, oil, simmer over high heat for about 1.5 hours, adding water from time to time.
4. Then remove from heat and let the finished dish brew for another 20 minutes.

Stewed duck with potatoes

This wild duck recipe is very similar to the previous one. Only vegetables are added to the dish.

Ingredients:

• 1 duck;
• 1 kg of potatoes;
• 2 medium carrots;
• 3 cloves of garlic;
• 2 large onions;
• 50 g mayonnaise;
• 3 tomatoes;
• pepper, salt, herbs.

How to cook wild duck with potatoes?

1. Prepare the bird carcass: pluck, remove the insides and rinse.
2. Cut into pieces, rub them with pepper, garlic, salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
3. Peel the vegetables, cut the carrots and onions into cubes and fry, add chopped tomato, simmer for 5 minutes.
4. Add marinated duck to vegetables and fry.
5. Put everything in a duck dish, put potatoes to the duck, pour water, put salt, pepper, herbs and chopped garlic.
6. Put in an oven preheated to 200 ° C and simmer for an hour and a half.

What to serve the bird with

If you have coped with the task of how to properly cook a wild duck, then there is still one nuance left - this is what to serve it with.

Wild bird goes especially well with rice or buckwheat porridge. Potatoes go well too. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

Either lingonberry or currant jam is suitable for fried poultry. But they are served separately from each other.

The following trick will help to effectively serve game to the table. First, put fruits on the dish, for example, apples, pineapples, oranges, and put portioned pieces of duck on top. Top the game with sauce and sprinkle with herbs.

Cooking Tricks

For example, how to cook an odorless wild duck? In order for the game to lose its natural smell, the easiest way is to marinate or boil it in salted water with herbs and vegetables until half cooked.

This is where the second question comes in. How to marinate wild duck?

There are many ways to marinade. The simplest is a red or white wine marinade with spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next moment: how to soak a wild duck? If there is no time to marinate the game, you can simply soak it. For example, in water with the addition of salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.

All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook a wild bird. All wild duck recipes are not so difficult to execute, even a novice hostess can handle them.

Video

In our video you will find another interesting way to cook game roast.

Duck meat is more interesting in taste than chicken meat, but it is prepared much less frequently. As a rule, on big holidays, such as Christmas and New Year, duck baked in the oven is served at the table. Perhaps this is due to the fact that duck is longer and more troublesome to cook than chicken. But if, for example, you bake a duck with apples in foil, then this will not only speed up the process, but also give an excellent result - a tasty, healthy and beautiful dish.

130 min 10 servings 253 kcal Easy to cook

About the benefits of duck meat

Duck meat has a dark color, it is very tender and healthy. The best meat breeds of culinary ducks are Beijing white, Aylesbury, musky (Indo-duck), Rouen, buff, cayuga, Swedish. The average weight of a domestic duck carcass is from 2 to 4 kg.

Duck is a source of protein: 100 g of this meat accounts for about 16 g of protein. Duck meat also leads in the content of vitamin A. In large quantities, duck contains B vitamins, including riboflavin and phtholic acid, as well as a rather impressive list of useful trace elements.

Duck meat is quite fatty (duck calorie content is from 250 kcal / 100 g). But duck fat has interesting features: it is considered an excellent preventive product for cardiovascular diseases. This meat is recommended for those whose activities are associated with mental stress or stress.

The meat of this bird has a specific taste that not everyone likes. But if you buy a high-quality fresh carcass and cook it correctly, then everyone will appreciate the duck dish.

Duck baked in foil is one of the most successful options that allows you to get a delicious dish, even without special culinary knowledge. Duck carcass is usually stuffed with: sauerkraut, prunes, oranges, buckwheat, rice, mushrooms, potatoes. But, according to gourmets, duck stuffed with apples is a real culinary masterpiece.

Recipe for the holiday table and not only

Oven-baked duck stuffed with apples is a dish that can be attributed to the traditional holiday menu. There are many recipes for this dish. But if the duck carcass is cooked in foil, then the meat will be surprisingly soft, fragrant and incredibly appetizing. It just melts in your mouth.
For this recipe you will need:

• duck (2-2.5 kg) - 1 pc.
• apples - 0.5 kg
• garlic - 1 head
• vegetable oil - 30 g;
• pitted prunes - 50 g
• Provence herbs - 1 tbsp. l.
• mayonnaise - 1 tbsp. l.
• pepper

Cooking method:

1. Carefully inspect the carcass, remove the remnants of feathers. Wash the duck well under running water. Dry with a clean kitchen towel or paper towel.
2. Gently remove the sebaceous gland near the rump. This will get rid of the smell and taste of the meat. Remove belly fat, especially if the bird is fat. Trim off the ends of the wings. (From these, duck giblets, neck and legs, then you can cook delicious noodles in duck broth).
3. Grate the duck carcass inside with finely chopped garlic, salt, pepper, mayonnaise and Provence herbs. Rub the outside of the duck with the same seasonings, but without garlic.
4. Put the duck with spices to marinate for 2-3 hours in the refrigerator. And if possible, leave it overnight.
5. Prepare the duck stuffing with fresh apples, prunes, peppers and herbs de Provence. Peel the apples from the core. Cut into fairly large pieces. Washed and pre-steamed prunes cut into small pieces. Mix apple slices, prunes, peppers and herbs in a bowl. Fill the belly of the duck with this mixture.
6. Sew up the incision, preferably with white thread. Lay out several layers of food foil for baking. Gently brush the top layer of foil with oil. Put the prepared duck, carefully wrap it, put it on a baking sheet (it is advisable to take a baking sheet with sides).
7. Put the stuffed bird for about an hour in the oven, heated to 200 degrees.
8. Now you need to unfold the foil so that the carcass is browned evenly. Lower the temperature to 180 degrees. At this temperature, keep the duck in the oven for another 30 minutes. Pour over the juices released during cooking.
9. Put the finished duck on a dish. If you sewed up the incision on the abdomen, remove the threads.
10. Cut the duck at the table. This is a special ritual that allows guests to admire a delicious carcass, and the hostess to hear a lot of compliments.
11. As a side dish, stuffed duck is served with rice, fried or boiled potatoes, fresh vegetable salad.

Want to cook duck outside of the oven? much easier and easier to prepare, try it.

• Duck in a store or market can be selected by smell, like any other meat. The fresh carcass has a pleasant smell. The younger the duck, the lighter and more transparent its fat.
• It should be borne in mind that ducks have more tender meat than drakes. Females weigh, as a rule, up to 3 kilograms.
• Before putting the duck in the oven, cut off the outermost part of the wings. Usually they burn even when baking duck in foil.
• If the duck is very fatty, then some of the fat can be removed. It is used to prepare other dishes.
• You can marinate the duck in a mixture of olive oil, salt, pepper and mustard. Ducks are also marinated in wine, vinegar, lemon or orange juice. And if a young duck can be marinated for several hours, then an older bird - 12 hours.
• The mixture of spices for rubbing the carcass can be varied. Use garlic, oregano, basil, ginger, almonds, dried juniper, or other seasonings that you enjoy and pair well with poultry meat.
• Choose fragrant apples of sour and sweet and sour varieties for duck filling. If apples are sweet, add the obligatory sourness by sprinkling apple slices with lemon juice or dry wine.
• After the carcass has been stuffed, it is better to close the incision. Toothpicks for this purpose are not the most practical choice. This connection is not very reliable. It is better to make a seam with white cotton threads.
• If you still use toothpicks, then intercept them crosswise with threads. Position the toothpicks so that they do not damage the foil.
• It is not easy to get a crispy crust on a roasted duck. If you still want the crust to crunch, pour cold water over the carcass half an hour before cooking. This will give a ruddy crispy skin.
• To determine if the duck is ready, pierce the carcass at its thickest point with a toothpick. If the bird is ready, the juice that stands out will be light.
• Almost any oven-roasted duck recipe can be adapted to foil wicking.

Roasted duck meat can be added to salads, pizza toppings. It will be very unusual and delicious.

Duck cooked in foil in the oven is a truly chic holiday dish! The taste of baked duck meat differs from other types of meat in its piquancy and unusualness. But in order to cook a truly delicious duck, a number of certain well-established rules and norms should be observed.

Since duck meat is quite fatty, it should not be fried over an open fire. Otherwise, during the frying process, all the fat will be rendered from the poultry and drain, and the meat will become dry, tasteless and tough. Duck can be stewed in a thick-walled cauldron. But still, with baked in the oven - it can not be compared!

Roasting duck in the oven is a kind of culinary ritual. It can be carried out in several ways: in foil, sleeve, dough, and even in clay. Of course, in modern conditions, it is easiest to bake a duck wrapped in food foil.

Since the foil is able to maintain a given temperature regime inside the package for a long time, while maintaining the juiciness of the products and not allowing them to burn outside.

The so-called “Russian stove” effect is created. And, besides, it is very convenient: you do not need to wash the baking container after cooking, there is no need to mess with dough or clay.

Yes, of course, foil will not replace the aroma of baked dough, but this is already a purely personal choice of preferences.

In order for the duck meat to turn out soft and juicy, the main thing is to choose the right bird. Firstly, it should be homemade (farm), with a moderate fat content. The most juicy meat is from indoutas, the so-called musky ducks.

The acquired duck must be checked for the presence of feathers or feather stumps. If present, delete. Then the carcass must be quickly pitched over an open flame. If you overexpose the carcass over the fire, then the internal fat will begin to melt, and this, in turn, is fraught with the appearance of dryness in the meat.

After this operation, the meat will acquire a pleasant smoky aroma. After that, the bird should be washed in hot water, dried with paper towels and proceed to cutting and marinating.

Marinating is a very important cooking step that must not be skipped if you want your duck to be juicy and soft. Wine marinade, cherry, citrus or lime juice marinade will help to partially get rid of stiffness.

Stuffing the duck with apples, sliced ​​lemon slices or lingonberries will also add juiciness. Acidic ingredients give fatty meat a special piquant hue, in combination with them, the meat is easier to digest and absorbed by the body.
And finally: the duck must be wrapped in food foil and baked in the oven for 3-4 hours at 150 0 C.

Step by step recipe (whole duck)

How to cook duck in foil in the oven:

1. In a small bowl, prepare the marinade: combine honey, soy sauce, mustard, salt and a mixture of peppers;
2. Grate the processed carcass of the indouka outside and inside with the prepared marinade;
3. Chop the white sweet onion into large strips, and then stuff the bird with it. Put a whole lemon inside as well;
4. Next, the carcass must be sewn up and laid on a baking sheet covered with foil, if you have chopped onion left in the process of stuffing, spread it around the bird. Raise the edges of the foil, seal the duck tightly and send it to the refrigerator for 5 hours;
5. Bake the pickled bird at 150 0 C for 3 hours. 12-15 minutes before the end of baking, unfold the top of the foil - the bird will brown;
6. Before serving, remove the threads, garnish the duck with lemon slices, baked onions and fresh herbs.

Duck with apples baked in the oven in foil

Ingredients:

• filtered water - 3.5 l;
• natural apple cider vinegar - 0.5 l;
• a mixture of peppers - 10 g;
• laurel leaf - 7 pcs.;
• garlic cloves - 10 pcs.;
• dill - a bunch;
• duck (processed) - 1 pc.;
• sour apples - 6-7 pcs.;
• cranberries - 150 g;
• lemon juice - 2 tablespoons;
• honey - 1 tbsp;
• salt;
• basil (dry) - 1 tsp;
• vegetable oil - 2 tbsp.

Cooking time: 2.5 hours

Energy value per 100 g: 310 kcal.

Step by step description:

1. Prepare the sour marinade: Dissolve apple cider vinegar in cold water and toss in the bay leaves and dill. Then lower the gutted duck carcass into it, press it down with a load and leave to marinate for 2 hours;
2. Meanwhile, prepare the apples. Cut them into slices, sprinkle with lemon juice and mix with cranberries;
3. In a small bowl, combine salt, basil, pepper mixture. Grate the marinated duck with the prepared mixture (outside and inside);
4. Then fill the bird's tummy with apples and cranberries and sew with thread or chip with toothpicks;
5. Prepare the sauce separately: combine honey, vegetable oil and garlic cloves passed through a press. Divide the sauce into 2 parts. Grate the top of the duck with one part, and set the other aside;
6. Wrap the duck in several layers of foil and place in an oven preheated to 160 0 C. Bake for 2.5 hours;
7. 7-10 minutes before the end of baking, unfold the top of the foil, brush the carcass with the second part of the sauce and bake until blushed.

Stuffed poultry with potatoes and mushrooms

Components:

• gutted duck - 1 pc.;
• potatoes - 1 kg;
• champignons - 0.3 kg;
• coarse salt;
• spices "To potatoes" - 10 g;
• shallots - 1 pc.;
• red wine - 0.5 l;
• filtered water - 2 l;
• sour cream - 100 g.

Cooking time: 3 hours

Number of kcal per 100 g: 322.

Step-by-step description of preparation:

1. Prepare the wine marinade: combine filtered water with red wine. Dip the gutted duck into the prepared marinade and leave for 1.5 hours;
2. After the allotted time, remove the carcass from the marinade, dry it with paper towels and rub inside and out with coarse salt;
3. Peeled potatoes cut into small slices and combine with chopped onion and mushrooms. Season the vegetables with the Potato Spice Blend, then fill the duck carcass with them. What did not fit - spread around the duck;
4. Place the bird on a double piece of foil, spread the remaining potatoes with mushrooms around and wrap;
5. Bake chicken with potatoes and mushrooms for 3 hours at a temperature of 140 0 C. 20 minutes before the end of cooking, unfold the foil, brush the duck with sour cream and continue baking until golden brown;
6. Serve the finished bird to the table along with the potatoes that were baked around it. Separately, you can serve mushroom sauce.

Peking duck baked in foil

Cooking Ingredients:

• duck carcass - 2.5 kg;
• liquid honey - 3 tablespoons;
• coarse table salt;

Pickling Ingredients:

• sesame oil - 25 ml;
• honey - 30 g;
• soy sauce "Classic" - 50 ml;

To prepare the hoisin sauce:

• sesame oil - 1 tbsp;
• soy sauce - 75 ml;
• wine vinegar - 10 ml;
• salt, black pepper, hot pepper, garlic powder - 1 tsp each.

Cooking time: 2 hours

Nutritional value per 100 g: 306 kcal.

Step by step description:

1. Rub the processed duck carcass with coarse salt and send it to the refrigerator overnight;
2. The next day, pour boiling water over the bird several times, and then prick it on all sides with air. This is done with a syringe with a thick needle;
3. Then prepare the marinade: combine sesame oil, honey and soy sauce. Wipe the duck with this marinade every half hour (for 4 hours);
4. Preheat the oven to 250 0 C. Pour water into a baking sheet, place a wire rack on top. Place the marinated duck on the wire rack, cover with foil and bake for 1 hour. Then reduce the temperature to 150 0 C and bake for another 1 hour;
5. Prepare the Hoisin sauce: combine all the necessary ingredients and grind until smooth;
6. Cut the finished duck into thin slices and serve with sauce, pickled cucumbers and green onions.

Recipe with oranges

Cooking Ingredients:

• indo - 2.5-3 kg;
• oranges - 7 pcs.;
• liquid honey - 7-8 tablespoons;
• soy sauce - 25 ml;
• a mixture of "Provencal herbs" - 10 g;
• mustard - 1 tbsp;
• garlic - 1 head;
• lingonberries - 150 g;
• coarse salt;
• a mixture of aromatic peppers.

Cooking time: 2.5 hours

Nutritional value per 100 g: 307 kcal.

Cooking:

In order for the duck to be better soaked “from the inside” with the marinade, use a syringe with a thick needle. Fill the syringe with marinade and pierce the carcass.

More musty smell and tougher meat in older birds. That is why, try to choose a younger duck.

If not a domestic duck, but a wild duck is used for cooking, it must be soaked for several hours in clean water (the water should be changed several times). Thus, the smell of mud is removed.

Tender and juicy duck in the oven can be cooked in many ways. It can be baked whole in foil, or you can cook only the breast, thighs or wings of a bird in a sleeve, duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes for cooking duck meat with honey, spices, and vegetables. Among simple instructions with step-by-step photos and videos, hostesses can easily find a suitable option for cooking stewed or stuffed duck in the oven.

How to marinate duck for baking in the oven so that it is soft and juicy - photo recipe

Properly prepared marinade is a guarantee of preparing an appetizing and fragrant duck. Adding apples, the simplest spices, will help to marinate poultry meat quickly and easily. You just need to place them with the carcass in a bag or immediately transfer them to the sleeve. The following recipe will show you step by step how to marinate duck for roasting in the oven so that it is soft, juicy and very tasty.

Ingredients for marinating soft and juicy duck before roasting in the oven

• whole duck (gutted) - 1 pc.;
• lemon - 1/4 pc.;
• juniper berries - 8 pcs.;
• black peppercorns - 1 tsp;
• bay leaf - 2 pcs.;
• parsley - 3-4 branches;
• salt - 1/2 tsp;
• garlic - 1 clove;
• ground pepper - 1/2 tsp

Photo recipe for marinating and baking soft duck meat in the oven

Prepare the ingredients for work.

Rub the duck with pepper and salt. Put all the other ingredients inside the carcass and leave for half an hour in a bag or sleeve, cling film for pickling. Then transfer to a mold, cover with foil and put in the oven, preheated to 180 degrees, for 1 hour.

Pour the fat out of the mold and strain. Turn the carcass over and pour over it with fat, put in the oven for 50 minutes. Turn over again and drizzle with fat. Take off the foil.

Preheat the oven to 205 degrees and bake the duck for 15 minutes already without foil.

The original marinade for a whole duck with honey and mustard for the night - a simple recipe with a photo

Marinades with simple ingredients allow you to give duck meat a special softness and spice. The most interesting can be considered a marinade for duck made from honey and mustard, which allows you to make the meat more tender overnight. We have selected a very simple recipe that will tell you how you can marinate a duck before baking it whole in a sleeve or foil.

Ingredients for marinating duck overnight with honey and mustard

• whole duck - 1 pc.;
• honey - 1/4 tbsp.;
• orange juice - 4 tsp;
• soy sauce - 1 tsp;
• ready-made mustard - 0.5 tsp;
• salt - a pinch.

Photo-recipe for marinating overnight and simple roasting duck with mustard and honey

Prepare a marinade from mustard, honey, salt. Make cuts on the carcass, coat the carcass with marinade and place in a bag, sleeve. Refrigerate overnight (at least 6 hours).

Put the bird in a form with a wire rack, cover with foil. Put in the oven, preheated to 140 degrees, for 1 hour.

Turn over and leave for another 1 hour.

Heat orange juice and soy sauce. Add spices to taste. Pour the dressing over the carcass and send it to the oven for another 4 hours, covering with foil.

Every hour you need to turn the carcass and pour fat.

The meat will be ready after the formation of a caramel crust.

How to prepare a soft and juicy duck in the oven with apples - a recipe with step by step photos

Fragrant roasted duck can be cooked as a whole or in separate pieces. We recommend cooking an unusual duck breast. With the following recipe, the duck is roasted in the oven and served with caramelized apples. Such a masterpiece is prepared at home is very simple. If desired, you can bake the meat in a sleeve or foil.

Ingredients for cooking juicy and very soft duck with apples in the oven

• duck breast - 2 pcs.;
• shallots - 4 pcs.;
• red semi-sweet wine - 300 ml;
• apples - 4 pcs.;
• sugar (preferably brown) - 2 tablespoons;
• salt, pepper - a pinch.

Recipe with photo of cooking soft duck meat in the oven with apples

Peel and cut shallots.

Fry onion in oil until golden brown. Then pour wine, add a pinch of salt. Simmer the onion for about 5 minutes.

Make slits on the duck breast and season with salt and pepper.

Brown the duck breast on one side.

Turn the breast over and fry on the other side.

Wash apples, peel and seeds. Cut the apples into large cubes and transfer to the pan. Add sugar and 2 tbsp to apples. duck fat.

Simmer apples until caramelized.

Duck meat cut into slices and put in foil (or sleeve). Bake in the oven at 180 degrees for 20 minutes. Then unfold the foil and cook the meat for another 10 minutes. Before serving, put the meat on top of the apples.

Appetizing duck with potatoes in the oven at home - a step by step recipe with a photo

Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer the hostesses a step-by-step recipe in which the duck is baked with potatoes in the oven in the usual form. A simple instruction will tell you how to properly prepare a bird, how much to bake a whole duck until fully cooked.

List of ingredients for cooking in the oven a delicious duck with potatoes

• whole duck - 1 pc.;
• potatoes - 6 pcs.;
• onions - 2 pcs.;
• bacon - 150 g;
• salt, pepper - to taste.

Photo recipe for cooking delicious duck meat in the oven with potatoes

Peel potatoes and cut into large pieces. Bacon cut into cubes. Pour 1 tbsp into a mold or duck bowl. butter, then top with potatoes and bacon.

Peel the onion and cut into large pieces, transfer to a form covered with foil.

Prick the carcass with a fork, coat with salt and pepper, put on vegetables. Put in the oven, preheated to 200 degrees for 1.5 hours. You don't need to cover it with foil. Periodically irrigate with escaping fat. After cooking, leave for another 15 minutes in the oven on the "Grill" mode.

How to cook a juicy duck in the oven in a sleeve with apples - a simple video recipe

Using the sleeve for cooking main dishes is the right decision. With it, you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the hostess will not have to waste time on a long cleaning of the form or ducklings. After use, the sleeve can simply be thrown away and the form wiped with a sponge. You can learn more about how to cook a duck in a sleeve with apples in the oven in the recipe we have selected.

Video on the recipe for cooking duck meat in the oven with apples in the sleeve

The following video recipe perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real culinary masterpiece. At the same time, the sleeve can be used both for marinating and for roasting meat. It is only necessary to strictly follow the instructions of the author and his advice. Then the cooked duck meat in the sleeve will turn out tasty and appetizing.

Soft and very juicy duck in foil or a sleeve in the oven - a step by step recipe with a photo

Cooking a whole duck carcass in foil or a sleeve is quite simple. With this baking, you can make it not only juicy and soft, but also ruddy. The step-by-step recipe with a photo that we have selected will help the hostesses cook duck in foil in the oven easily and simply.

Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve

• whole young duck - 1 pc.;
• soy sauce - 1.5 tbsp.;
• water - 1 tbsp.;
• sugar - 1 tbsp.;
• dry white wine - 1/2 cup;
• garlic - 2 cloves;
• green onions - 3-4 sprigs.

A step-by-step photo recipe for baking soft and juicy duck in the oven in foil

Prepare duck for work.

Mix wine, soy sauce, sugar and water. Bring to a boil and reduce heat. Then add onion feathers and simmer them for about 5 minutes.

Put the duck carcass in a bowl with sauce. Drizzle with hot sauce for 10 minutes.

Put a sheet of foil in a duck dish or dish. Put the bird on top and pour over the sauce. Wrap the foil, mark the form in the oven, preheated to 180 degrees, for 40 minutes.

Unfold the foil and cook the carcass for another 10-15 minutes until golden brown.

How to bake a whole duck with apples in the oven to be juicy - a simple photo recipe

You can bake duck meat with apples in a sleeve, foil or a simple form. But to get an original dish, you need to pay special attention to the apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples are harmoniously combined with lemon juice and spices. We suggest that you familiarize yourself with a simple recipe that will tell you in detail how to bake a whole duck in the oven with sour apples so that it is juicy and soft.

Ingredients for cooking soft and juicy whole duck in the oven with apples

• apples - 4-5 pcs.;
• whole duck - 1 pc.;
• cinnamon - 1/4 tsp;
• honey - 1/2 tsp;
• sugar - 1 tbsp;
• cognac - 2 tablespoons;
• carrots - 2-3 pcs.;
• onions - 2 pcs.;
• dried herbs - 1 tsp;
• beets - 1 pc.;
• spices - to taste.

A simple recipe with a photo of roasting a whole juicy and soft duck with apples in the oven

Peel apples from seeds and peel, cut into large cubes. Sprinkle apples with cinnamon, pour cognac and mix. Sprinkle apples with dried herbs, sugar, sprinkle with honey and leave for 15 minutes.

Peel onions, carrots and beets and cut into pieces.

Spread the whole duck carcass with salt and pepper, stuff with apples. Place the duck on a bed of vegetables. Cover the top with foil. Bake at 200 degrees for 1 hour.

Take out the form, remove excess fat. Turn the duck carcass over and bake for 1-1.5 hours. Then remove the foil and bake the bird for another 10-15 minutes.

How to cook duck so that it is soft and juicy in the oven - recipe with photo

A delicious duck can be baked not only in foil or a whole sleeve. Unusually, you can cook her wings or thighs. We have selected the following recipe for housewives who want to know how to cook a duck in the oven in half an hour so that it is soft and juicy.

Ingredients for roasting juicy and soft duck thighs

• duck thighs - 2 pcs.;
• salt - 3/4 tbsp;
• red wine - 2 tablespoons;
• grated ginger - 1 tsp;
• garlic - 4 cloves;
• honey - 3 tablespoons;
• spices - to taste.

Photo recipe for roasting soft and juicy duck thighs in the oven

Defrost duck thighs.

Prepare the rest of the ingredients.

Prepare a marinade of ginger, wine and salt. Coat the duck with marinade and leave in a bag (or sleeve) for 1 hour.

Bake the thighs for 35 minutes at a temperature of 200 degrees on the grate (place a baking sheet with foil under it).

Prepare the glaze from honey, garlic and your favorite spices. Brush the thighs with it and bake for another 5 minutes.

How to cook Peking duck at home - recipe with video

Tender Peking duck is a great addition to any side dishes. It has a spicy taste and an original look. The following recipe will tell you how to cook a whole Peking duck at home.

Peking Duck Recipe Video

Having carefully studied the following recipe, you can cook a juicy Peking duck both simply and quickly. But for this, you will need to follow the special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.

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

Duck stuffed with apples or oranges is great for serving at the festive table. Soft poultry meat combined with fruits and citruses has a breathtaking smell. At the same time, it is prepared very simply: you just need to place apples, a bird in a sleeve and start baking them. The simple recipe below will show you how to cook duck in a sleeve with apples so that it is soft and juicy.

Step-by-step video on the recipe for roasting juicy and soft duck meat with apples in the oven

It is recommended to use the recipe we have selected as a basis. With it, you can learn how to bake a whole duck in a sleeve with apples or bake duck thighs and wings on a pillow of apples. In any case, using a sleeve will allow you to quickly and easily prepare an original dish. The sleeve will allow the apples to bake well, keep the meat soft and juicy.

In this article, we have selected the best duck meat recipes with apples, potatoes and other ingredients. Step-by-step instructions with photos and videos will tell you how to cook the main dish in foil, sleeve, duck. For example, a soft and juicy duck in the oven is obtained when cooking in Peking style. Whole baked bird with buckwheat, oranges will also be unusual. All instructions are easy to follow and will allow you to easily prepare an original dish.

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