Roasted duck in the oven in foil. Duck in foil in the oven. Poultry stuffed with fruit

A bird on the table is a holiday in the house.
Russian proverb

Cooking duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy, is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to pull off such a trick with the ears. Of course, there are chefs by nature - they are given everything easily and immediately, they feel the products and intuitively implement recipes of any complexity, without looking at the cheat sheet, but they are unlikely to ask Mr. Google how to cook duck in the oven. Today's conversation is with those who love to cook, does it with inspiration and enthusiasm, but at the same time attentively listens to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to eat, however, it should be admitted that in many families this is a completely traditional dish, which is prepared with pathos, dances and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck like that, duck like that, duck in a new way, in an old way, in a cunning way - the options are dark. What to choose so as not to spoil the bird and please the family and personal culinary ego with an excellent result? Let's figure it out.

How to Pick a Good Roast Duck

- The duck is ready!
- Let her go, let her fly.
C / f "The Same Munchausen"

Oh, just don’t raise your eyebrows in bewilderment, mentally addressing the author of the article with a question like “What is there to choose? I came, bought - that's all the parsley! ". A correctly chosen bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and standard and quite traditionally hope for "maybe", no one argues, but still it is better to think a little now, pay attention and put a tick in your head, so as not to be angry with yourself for wasted money later and time.

So how do you pick a good duck? The market is more likely to offer you an elderly specimen that has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky ... hoarse voice. You can identify such a young lady by looking closely and, sorry, rubbing her bust: “young women” have soft bones, and the chest can be slightly bent; "Grannies" will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; claws of an old bird often "look" in different directions, they are hard and durable. Well, and one more clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will be slipped a Pithecanthropus from the Paleolithic era in a supermarket, of course, are much less, however, and here you should be on the lookout. Do not forget about the signs of a young high-quality bird that are obvious to everyone: the fat should not be thick, dark yellow (the lighter, the more pleasant), the size is better smaller, the larger, the skin is intact, without darkening, internal fat - without a characteristic greenish tint, the stock is not sour. If you have a choice, give preference to unpackaged poultry: who knows what is hidden under the sealed vacuum film in which the duck is wrapped tightly?

So, when the choice of bird is made, it is worth taking up the choice of the recipe. What will you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck and looks like a duck, it's a duck.
American proverb

Duck in pieces is a convenient solution when you are limited in time resources: you will not have to wait as long for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, but you do not want to walk around the kitchen, going crazy with spreading around the house of fragrant scents, this recipe is for you.

Ingredients:

• 1 duck carcass (or the required number of "spare parts" - legs, breasts, thighs);
• 3 large oranges;
• 2 tbsp. l. honey;
• 3 sprigs of rosemary;
• salt and pepper to taste.

Wash the duck, dry it, cut it into portions. Dry the skin well with disposable towels. Rub with a mixture of salt, pepper and honey and fold into a high-sided baking dish. Squeeze juice from one orange, pour over the prepared meat. Cut the rest of the citrus into thick slices and place next to the duck.

Place the rosemary sprigs there. Cover with foil, store in a cool place and marinate for 3-5 hours.

Bake under foil at 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step by step photos)

This is a basic recipe for oven-baked stuffed duck. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry, and it is at hand all year round, while plums can be changed depending on the season for other fruits, for example, quince or oranges.

Ingredients:

• medium duck 1 pc .;
• apples 3-4 pcs.;
• plums 4 pcs.;
• salt 1 tbsp. l .;
• a mixture of spices for poultry 1 tbsp. l .;
• soy sauce 25 ml;
• honey 25 ml.

Rinse the duck from the inside, inspect it so that there are no remnants of feathers on it. Boil water in a kettle and place the bird in the sink or large bowl. Start pouring boiling water over the carcass from the kettle. After a thorough dousing, the skin of the duck will narrow slightly and the pores will close. This is important because the skin prepared in this way will not burst during baking and you will get a whole crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Dry the duck with a paper towel, rub in the salt and spices and marinate for 30 minutes.

Prepare the fruit: peel, cut into wedges or chunks. Stuff the duck with the fruit, spreading it out inside.

Sew up the hole or use a skewer.

Tie the legs and wings of the duck with culinary thread. It is not necessary to do this, but it will look more beautiful when fried more accurately.

Line a baking sheet with parchment and place the bird upside down. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast-side up, then bake for another 40-50 minutes at 170 degrees. Interrupt the process again and remove the duck to coat with the icing (soy sauce with honey) for a nice crust. Cook for another 20-30 minutes.

On a baking sheet with duck, you can add apples, potatoes and other fruits and vegetables, which will be served as a side dish.

To make sure that the duck is ready, pierce it in the thickest place - there should be no ichor.

Duck in the sleeve, baked in the oven

If you don't have a roaster with a lid, if you don't trust your culinary intuition and are afraid to dry out the duck, if thoughts of washing the oven from greasy splashes spoil your mood, this recipe is for you. Feel free to pack the bird in your sleeve and rest - everything will turn out juicy, soft and tender without your control.

Ingredients:

• 1 duck carcass weighing 1.2 - 1.5 kg;
• 5-6 large sour apples;
• 5-6 potatoes;
• 5 boxes of cardamom;
• 2 star anise stars;
• 1/3 teaspoon cinnamon
• a pinch of chili;
• 2 tbsp. l. honey;
• 100 ml non-fat cream;
• salt to taste.

Peel the potatoes, cut into large slices. Cut the apples into 4 pieces, remove the core. Put the apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, mix.

Wash the duck carcass, check if it is well gutted, dry it with disposable towels, rub it with salt and honey. Fill the duck with some of the apple-potato filling, sew.

Put the duck in the sleeve, place the remaining apples and potatoes next to it. Gently pour the cream there, tie it properly and put it on a baking sheet.

We bake the duck at a temperature of 200 degrees for an hour and a half. After the specified time, if desired, the sleeve can be cut and the duck can be returned to the oven for browning.
When serving, transfer the duck to a platter. Do not forget to remove the threads, decorate with the remaining apples and potatoes.

Peking duck

The trail of Soviet popularity still lingers behind the Peking duck, born at a time when this dish could only be tasted in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, decide to purchase a special unit for blowing the skin, separating the skin from the meat, thus providing a special crispness. However, if you adapt the recipe to the conditions of a standard home kitchen as much as possible, omitting some technological stages, you can get a quite good bird, the taste of which will be appreciated even by the most fastidious eaters.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

• 1 duck carcass weighing approximately 1.5 kg;
• 2 liters of water;
• 50 ml rice vinegar;
• 1/2 tsp cinnamon;
• 1/2 tsp ground fennel seeds;
• 3-4 star anise stars;
• 1/2 tsp ground cloves;
• 1/3 tsp hot red pepper;
• 3-4 cm fresh ginger root;
• 2 tbsp. l. honey for the marinade;
• 1 tbsp. l. honey for greasing the finished duck;
• 5 cloves of garlic;
• 1 tsp ground ginger;
• 2 tbsp. l. sesame oil;
• 3 tbsp. l. soy sauce;
• salt to taste.

Thoroughly wash the duck, gut it if necessary, check if the skin is clean enough.

Prepare the marinade - put the ginger root cut into thin pieces into a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, pour in water. Bring to a boil, boil for 3-5 minutes. And immediately pour over the carcass with boiling marinade - the skin will tighten slightly, it will become noticeably darker. Then rub the duck with garlic and dry ginger.

We put the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator - marinate. A duck needs air access from all sides, while a lot of juice will be released - for this reason, the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, we take the bird out of the refrigerator, leave it at room temperature. Then we transfer it to a baking sheet with high sides and bake, covered with foil, for 1 hour at a temperature of 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). We take it out of the oven again, grease it with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously solid and, one might even say, brutal: a noticeable bread aroma gives the bird additional satiety.

Ingredients:

• 1 duck carcass;
• 5-6 sour apples;
• 1 bottle of beer (better - light, if you like, you can also dark);
• salt, pepper to taste;
• 1 tsp cumin;
• 3 carnation buds;
• 10 allspice peas.

Wash the duck, gut it if necessary, wipe it with paper towels. Rub the poultry carcass with salt and pepper, put it on the rooster. Lay out the apples, cut into quarters, mixed with spices. Fill with beer, cover with a lid, send to the oven. We bake at a temperature of 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip slices of bread into the resulting sauce.

Duck with pumpkin and oranges

This is not the most standard option for cooking duck in the oven, it will certainly appeal to lovers of non-standard combinations and flavor discoveries.

Ingredients:

• 1 duck carcass weighing up to 1.5 kg;
• 400 g pumpkin;
• 2 oranges;
• 1/2 lemon;
• 1/3 tsp nutmeg;
• 1/2 tsp paprika;
• 3-5 sprigs of thyme;
• salt, pepper to taste;
• 2 tbsp. l. honey;
• 3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, pepper salt and garlic.

Leave for 5-8 hours for pickling.

Cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass, put the duck on a baking sheet. We leave the duck in the oven, bake at 180 degrees for 1 hour. Five minutes before cooking, grease with a mixture of honey and garlic.

10 options for custom filling for duck in the oven

- I got it. Duck. With apples. She seems to be well done.
- She, it seems, also poured sauce on the way.
- Yes? How nice of her. So, please go to the table!
C / f "The Same Munchausen"

Do you want fun dinners? Feel free to fantasize and be creative with fillings - every time the duck in the oven will pleasantly surprise the delighted family with its novelty, fresh flavor nuances and your unexpected culinary decisions. The main rule of experimentation is - do not be afraid: even if it does not turn out quite as you planned, no one else will know about it, and in response to the possible bewilderment of the household, you can always proudly lift up the offended tip of your nose and declare that they are completely absent understanding of innovative solutions in the field of culinary.

1. Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

1. Dry bread crumbs and bacon - subtle smoky notes and rich bread spirit will turn such a duck into any man's dream.

1. Potatoes - hearty and familiar, what else can I say?

1. Buckwheat is an option for lovers of healthy food. Do you want to play a little hooligan? Add unhealthy but insanely aromatic wild mushrooms.

1. Rice with vegetables - healthy, light, traditional and bright. Well, and delicious, of course.

1. Pasta - yeah, exactly. In combination with fatty duck juice, it turns out to be unrealistically rich and chic.

1. All kinds of legumes - sounds strange, but it's a very worthy solution. Hearty, affordable and, oddly enough, tasty: beans, peas and other comrades love the "fat company".

1. Dried fruits and nuts are not for everybody. Not everyone likes the sweetish notes in the meat, but this option looks especially interesting and original on the festive table.

1. Quince - wow, how great the duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

1. Cabbage with prunes - no pathos, just delicious home-style.

If you want to catch a duck, take your time. Keep quiet and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, for example, knowing that when baking a chicken, it is important to check whether a piece of liver with mean green bile is left inside, they automatically check the same moment in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a "duck" guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read it. Read and memorize.

1. Basic actions - washing the duck, checking how the bird has been gutted, drying the skin - is in many ways the key to success. Neglecting the first points, it is easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it is not very fun, butchering a duck, suddenly discover that you have baked it along with an unpeeled stomach or forgot to remove a couple of feathers hidden under the wing).

1. Poultry often has a characteristic odor that is not very pleasant. It does not mean at all that you bought an unsuccessful duck, it is just a feature of the game. Long-term marinating is quite capable of solving this problem: if you rub the meat thoroughly with spices and salt, after baking you will get only a stunning aroma and tasty meat. By the way, about meat: pickling also helps to soften the possible age characteristics of the poultry you bought, so pre-keeping the duck in the marinade is a real plus (well, and one drawback: waiting is so sad! ..).

1. Fill the duck with the filling only by two-thirds - almost any filling during the baking process will soak with duck fat and juices, significantly increasing in volume. You can, of course, decide that your generous nature does not imply half-hearted solutions (well, or a two-thirds solution), and stuff your whole soul into the bird, however, at the same time, be prepared for the fact that, with a high degree of probability, a duck in its back it will simply burst. Well, if it doesn't burst, it will most likely spit hot filling at you when you serve the dish to the table and grab the game scissors.

1. For reliability, it is recommended to sew a "hole" in the duck so that the filling, which you so lovingly prepared and stuffed inside, remains there. In addition, with this simple action, you will also help the filling become tastier - when baking, it will be soaked in the released fat, most of which will seep into the filling.

1. It is better to cut off the “bottom” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl, we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales in front of the very real threat of getting a half-meal with a very specific smell.

1. To bake a duck in the oven, of course, is best in a duckhouse - there your bird will be warm and comfortable, and she can stew out properly if she does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: since the duck is a fat bird, a lot, a lot of fat will stand out during baking. If you use a regular sheet of metal with regular sides, you will have to scrape off the fat from the bottom of the oven.

1. Store duck is baked for about 1 hour, homemade duck for at least 1.5 hours. On average, the cooking time is determined at the rate of 45-50 minutes per 1 kg of meat, plus 15-20 minutes for browning the crust. More is not always better: it can be trite to dry out. If you want to hold it longer, cover with foil or go back to step 6 - roaster. The readiness of the meat can be determined with a culinary thermometer - the temperature in the thigh of the duck should be 80 degrees.

1. When baking, it is good to water the duck with the juice that stands out - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, plus to everything - the taste: what you marinated the meat with will certainly be in the juice, which means - again in the duck. Circulation, in general.

1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will "come" and become as juicy and soft as possible.

1. Well, and the most important thing (believe me, this is exactly the main thing - the final touch) - sauces. Serve poultry with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like. By the way, the traditional duck sauce in Chinese cuisine is “hoisin”: soy sauce, nut butter, honey, sesame oil, chili, garlic. Maybe fantasize about this topic?

P. S.

- She is the best - said the Swiss. -G usini shir oshen delicious with fareny!
A. Dumas, "The Three Musketeers"

And the last, afterword, so to speak. When baking real domestic duck, a lot, a lot of fat will stand out. Do not neglect this treasure! Firstly, it can be used to make confit de canard - a rich and very aromatic stew, popularly known simply as "confit". Secondly, it is an excellent addition to pates and sausages. Thirdly, it's just fat on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it is great to add it to pea puree, it “plays” wonderfully in the company with a baked pumpkin. In general, for a long time everyone knew: goose fat or duck fat is just a very valuable product that you can't just take and throw away. And you know. And don't throw it away.

Let duck be often and tasty on your table, bon appetit!

How to cook duck properly. Cooking secrets

Most people prefer to cook stuffed duck, choosing the filling to their taste. However, the duck can not only be baked, but also fried, stewed, boiled, steamed. There are many great recipes with duck breasts or legs ...

To begin with, we will tell you how to choose a good duck:

It is better to buy a meat-type duck. She will have tender, tasty and soft meat. You can also buy meat-type duck. It is better not to use egg-type duck for cooking.

The best ducks to cook are ducks two-month... 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 plump and with smooth, shiny, but not sticky skin. The meat should be deep red in color.

10 secrets of cooking duck

Cooking duck is a little more difficult than, for example, chicken, so we have collected helpful tips on how to cook duck in the oven correctly so that it turns out tender and tasty.

1. Choose a duck weighing from 2 to 2.5 kg - this is a guarantee that the bird is young.

2. In the process of cutting, it is imperative to cut out the duck's butt so that there is no unpleasant smell.

3. To make the baked duck more juicy and flavorful, it is better to use apples, oranges, mushrooms with rice, prunes for the filling.

4. The cooking time for duck can be calculated like this: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature - 180 degrees. Cooking times are longer at lower temperatures. That is, it will take about 1 hour and 45 minutes to bake a 2 kg duck.

5. If you have frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.

6. You can bake and roast duck on a wire rack, on a baking sheet, in a roaster, in a frying pan, in foil, in a baking sleeve. If you decide to bake the whole duck, it is best to use a sleeve or foil, cutting them 20 minutes before cooking so that the duck is browned.

7. If you are baking the duck without the foil and sleeve, be sure to water the melted fat on the duck throughout the cooking process.

8. To prevent the duck breast from getting dry, it should be quickly sautéed in a skillet over medium to high heat.

9. There is one more secret for novice housewives: you can boil the duck a little (about 20 minutes), cool and then cook according to the recipe, then it will definitely not be raw inside.

10. If you bought a duck that is already seared, then you do not need to singe it. If not, it is recommended to singe the bird, especially if there are hemp.

Stuffed duck in the oven

Ingredients for cooking:

2 kg duck

300 g champignons

500 g potatoes

150 g onions

Salt, black pepper (to taste)

Vegetable oil (for lubrication)

Cooking method:

1. Onions need to be washed, peeled and cut into small cubes.

2. Then you should wash the mushrooms, peel them and cut them into slices.

4. Then onions must be fried in vegetable oil, add mushrooms, salt and fry for about five minutes.

5. Then add potatoes to mushrooms and onions, salt and pepper to taste and fry for ten minutes. 6. Next, tackle the duck. The duck carcass must be washed, dried, stuffed with mushrooms and potatoes, salt and pepper.

7. Then the duck must be sewn up, put in a roasting sleeve and secured on both sides.

8. Then put the duck on a baking sheet, pour a little water and bake in an oven preheated to 180 degrees for two hours.

Peking duck

Ingredients:

Fatty young duck weighing at least 2 kg

Sherry - 1 tablespoon

Honey (best liquid floral) - 4 tablespoons

Sesame oil - 1 tablespoon

Soy Sauce (No Additional Flavors) - 5 Tbsp

Ginger powder or grated ginger root - 1 tablespoon

Freshly ground black pepper - 1 tablespoon

Cooking method:

Preparing duck before cooking

1. The first step is to rinse the duck thoroughly under running water at room temperature. Avoid exposure to too high and low temperatures, as well as defrosting in the microwave - no need to injure the meat ahead of time.

2. Use a sharp knife to walk over the skin of the bird and remove excess hair. Cut off the upper wing phalanges.

3. Now you need to cut off excess fat from the carcass, which can interfere with the formation of a light crispy crust. Particular attention should be paid to the neck and tail area.

4. After the excess fat has been removed, hang the duck on the hook (an alternative is a steelyard) and thoroughly pour boiling water over the carcass. There should be at least half a liter of water!

5. Wipe the duck and let it dry. Now we can move on to the next stage of cooking Peking duck, the longest and most interesting.

We marinate the bird. Long, very long ...

Duck pickling is a very important step in its preparation. For the day during which the bird is infused, its pulp acquires a simply divine taste, juiciness and softness.

6. First, pour over the duck with sherry (fortified white wine). Pour it even inside the bird.

7. After 10-15 minutes, without wiping the carcass, raise it with the booty on a round glass or bottle and rub thoroughly with coarse, but not iodized salt.

8. In an upright position, place the duck on a tray and periodically drain any liquid from the poultry into it over a period of 12 hours.

9. After 12 hours, without removing the duck from the glass, coat it with half of the prepared liquid honey. Place the carcass in a cool place for another 12 hours and go to bed with the thought that tomorrow you will finally try the Peking duck recipe.

10. After 12 hours, the duck, which has already absorbed most of the honey (just imagine how juicy it has become!), Put it in the oven.

11. Preheat the oven to 190 degrees. Place the duck not in a baking dish, but directly on the wire shelf, breast-side up. Cover the entire wire rack with foil.

12. Pour water into a baking sheet and place the wire shelf on the baking sheet. Place the resulting structure in the oven and bake for 70 minutes.

13. Once the inside of the duck is roasted, you can move on to a crispy crust similar to icing. After this stage, Peking duck will become associated with a caramelized apple. With me, at least it was.

14. So, we get the bird out of the oven. Remove the foil, remove the bottom baking sheet. In a deep bowl, mix half the soy sauce, ginger, sesame oil and black pepper and brush the duck with this mixture with a brush.

15. Put the well-oiled carcass back into the oven (this time only on the wire rack, without foil and baking sheet) at the maximum temperature - about 250-260 degrees. Watch closely for 25 minutes so that the duck does not burn.

16. While the duck is roasting, mix the remaining halves of the honey and soy sauce. The browned duck should be coated on all sides with the resulting glaze. Try to keep the layer thick enough to make the bird look appetizing.

17. Grill and place the duck in the oven for another 10 minutes, until the crust is baked and golden brown. Allow the poultry to cool for another 10 minutes in the oven, then remove and cut into portions.

Experienced Chinese chefs are said to be able to masterly slice a Peking duck recipe into more than 100 thin slices without damaging the skin.

Duck in honey caramel with apples

Baked duck with apples is a classic dish for the festive table. How to bake duck in foil? Thanks to baking in foil, the duck is soft, tasty and healthy. It is important to know how to bake duck in foil, because such a heat treatment mode does not require any additional liquid, it turns out that the bird is cooked in its own juice.

Duck in foil cooking recipe

So, for baking duck, take one and a half kilograms of apples, a head of garlic, 100 grams of prunes, 30 grams of vegetable oil, pepper, salt.

How to cook duck in foil?

1. Before baking the duck in foil, rinse the duck thoroughly and dry it.
2. Before baking a duck in foil, you need to cleanse its skin from the remnants of feathers, cut out the sebaceous gland, which is located near the tail, in order to surely get rid of the specific smell and taste.
3. Then you should remove the excess fat from the inside of the duck's belly to bake it in foil. Now you can rub the inside and outside of the bird with the salt and pepper mixture.
4. We cut the washed apples, fill them with the abdomen and neck of the duck. We sew the incision with white cotton threads, and it is recommended to tie the wings and paws together. Spread out the foil, put finely chopped apples and half of the pre-steamed prunes on it.
5. Place the duck on top of the foil to bake; on it you need to put slices of apples and prunes. We wrap the bird in foil and place in a roasting sleeve. It is better to make several holes at the top in the sleeve, steam will escape through them. Take care not to tear the foil.
6. Preheat the oven to 180 degrees and put the prepared duck in foil on the wire rack. It is better not to use a sheet for roasting duck in foil, as the back can easily burn. Bake the duck according to this recipe for about 1.5-2 hours.
7. Then we cut the upper part of the foil and the sleeves with the duck and turn them off. Pour all the juice into the pan. Put the duck on the expanded foil in the oven again and bake for another half hour until crisp.
8. We put the pan with juice on the stove, add finely chopped apples and half of the prunes to it and simmer for 15 minutes under the lid. We take out the finished duck from the oven, carefully cut it. First put the stewed apples and prunes on the dish, then the apples from the duck, and on top we put the pieces of the baked duck. You can garnish the duck with fried or boiled potatoes, fresh vegetable salad.

Duck in pieces in the oven recipe

So, let's look at how to bake delicious duck. It can be baked whole or in pieces.

If you decide to bake duck in tasty pieces, then take duck meat, garlic, pepper, salt and mayonnaise.

How to cook duck in foil in chunks?

1. First, rinse the duck well, pat dry. Then you can start carving the duck to bake it. We separate the leg with the femoral part, cut off the wings. After that, we cut the brisket into two halves, we begin to do it from the back. We wash the resulting pieces again and leave them to glass with water.
2. Preparing a mixture for greasing duck meat. To do this, crush the garlic, mix it with mayonnaise, add pepper and salt there. Lubricate all the duck pieces with the resulting mixture to bake it deliciously, lay them out on a large baking sheet, cover with foil and bake for about an hour. After that, you need to remove the foil and leave the duck in the oven for another 20 minutes to brown.

Duck meat tastes better than chicken meat, but it is cooked much less often. As a rule, on big holidays, such as Christmas and New Years, duck baked in the oven is served to the table. Perhaps this is due to the fact that cooking duck takes longer and more troublesome 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 minutes 10 servings 253 kcal Easy to prepare

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 Peking White, Aylesbury, Musk (Indoor), Rouen, Buff, Cayuga, Swedish. The average carcass weight of domestic duck 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 is also in the lead in terms of vitamin A content. In large quantities, duck contains B vitamins, including riboflavin and phtolic acid, as well as a rather impressive list of useful microelements.

Duck meat is quite fatty (calorie content of duck 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 for making a delicious dish without even having any special culinary knowledge. The duck carcass is usually stuffed with: sauerkraut, prunes, oranges, buckwheat, rice, mushrooms, potatoes. But, according to gourmets, it is the duck stuffed with apples that is a real culinary masterpiece.

Recipe for a festive table and not only

Oven-baked duck stuffed with apples is a dish that can be attributed to the traditional festive menu. There are many recipes for preparing such a dish. But if the duck carcass is cooked in foil, then the meat will be surprisingly soft, aromatic 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
• provencal herbs - 1 tbsp. l.
• mayonnaise - 1 tbsp. l.
• pepper

Cooking method:

1. Examine the carcass carefully, remove the remnants of the 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 remove odor and taste from the meat. Remove belly fat, especially if the bird is oily. Cut off the outermost part of the wings. (From them, duck giblets, necks and legs, you can then cook delicious noodles in duck broth).
3. Rub the duck carcass inside with finely chopped garlic, salt, pepper, mayonnaise and Provencal herbs. Rub the outside of the duck with the same seasonings, but without the garlic.
4. Put the duck with spices to marinate for 2-3 hours in the refrigerator. And if possible, then leave it overnight.
5. Prepare the duck filling with fresh apples, prunes, peppers and Provencal herbs. Peel the apples. Cut into fairly large wedges. Cut the washed and pre-steamed prunes into small pieces. In a bowl, combine the apple wedges, prunes, peppers, and herbs. Fill the belly of the duck with this mixture.
6. Sew up the incision, preferably with white threads. Spread out several layers of baking foil. Lightly grease the top layer of the foil with oil. Place the prepared duck, wrap it carefully, place it on a baking sheet (preferably a rimmed baking sheet).
7. Put the stuffed poultry in an oven preheated to 200 degrees for about an hour.
8. Now you need to unfold the foil so that the carcass is evenly browned. Reduce the temperature to 180 degrees. At this temperature, keep the duck in the oven for another 30 minutes. Drizzle with the juice released during cooking.
9. Put the finished duck on a dish. If you were stitching up the abdominal incision, remove the threads.
10. Slice the duck at the table. This is a special ritual that allows guests to admire the delicious carcass, and the hostess to hear a lot of compliments.
11. Rice, fried or boiled potatoes, fresh vegetable salad are served as a side dish for the stuffed duck.

Do you want to cook duck outside the oven? it is much easier and easier to prepare, try it.

• You can choose a duck in a store or market by its smell, like any other meat. A 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 usually weigh up to 3 kilograms.
• Before sending the duck to the oven, trim off the outermost part of the wings. They usually burn even when duck is baked in foil.
• If the duck is very fat, then some of the fat can be removed. It is used to prepare other dishes.
• You can marinate 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 grating the carcass can be varied. Use garlic, oregano, basil, ginger, almonds, dried juniper, or any other seasoning you like and pair with poultry.
• Choose aromatic apples of sour and sweet and sour varieties for the duck filling. If the apples are sweet, add the obligatory sourness by sprinkling the apple slices with lemon juice or dry wine.
• After the carcass has been filled, it is better to close the incision. Toothpicks are not the most practical choice for this purpose. This connection is not very reliable. Better to make the seam with white cotton thread.
• If you do use toothpicks, grab them criss-cross with threads. Position the toothpicks so that they do not damage the foil.
• Roasted duck has a tricky crust. If you still want the crust to crunch, pour cold water over the carcass half an hour before cooking. This will give a ruddy crunchy skin.
• To determine if the duck is ready, use a toothpick to pierce the thickest part of the carcass. If the bird is ready, the released juice will be light.
• Almost any recipe for oven-baked duck can be adapted to wicking in foil.

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

Welcome everyone back to the blog! Oven-baked duck is my favorite of all the festive dishes. You don't need a lot of preparation time, and the variety of fillings is such that you won't try it in your entire life. It is cooked with tangerines, and with vegetables, cereals and mushrooms, with sweet and sour sauces, spicy and spicy.

Now is the hottest time for such a yummy, so I decided to tell you several options for this wonderful dish, which have already been tried more than once by my fastidious family members and beloved guests.

How to choose a quality bird

No matter how we, hostesses, conjure over the dish, even when the best recipes are chosen, but the ingredients are of poor quality, then the result will be far from ideal. Therefore, if you want to serve a baked duck on the table, soft and juicy, as shown in the movies, then the process of its preparation must begin in the store. We examine the carcass from all sides, feel the beak and legs, smell it without hesitation and buy it only if it meets the following conditions:

• Meat does not emit unpleasant odors;
• There is no dent in the place of pressure;
• The meat is smooth, not crumbly, with a slight pleasant sheen;
• The color of the whole carcass is uniform, pink, on the cut - bright red;
• The webbing on the feet is easy to move apart, do not stick to each other.

If our candidacy for baking meets all the points, then this means that it is fresh and can be safely cooked without fear of poisoning. And if you want the baked meat to be juicy and tender, then try to choose a younger duck. Ideally, if you can find a two-month-old broiler lady. Drakes, as for me, are tougher.

I have a couple of secrets that help identify a young bird:

• Beak: flexible, slightly soft, without growths and odor;
• Membranes on feet: yellow, elastic, thin;
• Keel (the bone on which the pectoral muscles are attached): its tip in the form of cartilage, not hardened;
• Fat: light and small.

Often, housewives, when choosing a carcass for cooking a Christmas duck, make the mistake of preferring a fatty bird. It is better to take a moderately well-fed one, because the fatter it is, the more likely it is not fed properly and the taste of the finished dish will suffer from this. If this happens, you will have to pay special attention to the gravy and side dishes. For example, almost any meat that is not very successful goes well with cranberry sauce.

Important! The poultry is usually more plump, and its fat is darker. And it prepares longer than the factory one. Consider this when choosing.

Little tricks of a delicious duck

There are many ways to prepare a bird. Some of my friends prefer to boil it first, and only then bake it in foil. Others marinate the meat overnight before sending it to the oven. Still others use a multicooker, in which they cook duck in portions, and do without an oven at all. I write down all their recommendations, save them carefully, supplement them with my experience and have already accumulated a decent number of all kinds of baking methods.

Experimentally, it has long been determined that men prefer meat cooked according to classic recipes. Serve them garlic, potatoes, hot spices. The girls enjoy tasting meat with honey, nuts, and fruits. But one condition is obligatory for every gourmet - crisp crust. What do they not come up with to achieve this! I do this:

1. To make the bird with a crust, I remove excess fat. It does not give the desired result, softening the skin when heated;
2. After the carcass is grated with all the spices, stuffed and ready to go into the oven, I shallowly pierce the breast and thighs with toothpicks so that the fat flows out during the cooking process;
3. It is necessary to consider at what temperature the poultry should be cooked. I gradually increase the heat from 150 ° C in the first hour of baking to 200 ° C in the last quarter of an hour;
4. If the poultry is cooked open, grease the baking sheet with oil and put tracing paper or special paper. When I cook duck meat in foil or in a sleeve, I must take them off 20 minutes before being cooked.

Important! In order not to overdry the duck meat, calculate how long it will take to cook it. Usually they take three quarters of an hour for each kilogram of weight and add another third of an hour for browning.

Before cooking duck, don't forget to:

• Remove the remaining feathers and "hemp" after them;
• Cut off the butt to avoid bad odor;
• Scald the carcass with boiling water and dry with paper towels.

If you haven't cooked duck before and are worried about the result, bake it in chunks. Until fully cooked, regular-sized portions are cooked for about an hour and a half. The finished duck meat inside is not white, like chicken, but pink or even red.

It is better to bake wild duck in the same way. Its meat is tougher than that of a domestic colleague, therefore it is advisable not to bake the whole mallard. How much to cook a wild bird depends on many factors, so be guided "on the spot". Just note that the mallard meat looks a little different and may seem uncooked when it's done.

If you are lucky enough to find a Mulard duck for sale, take it without hesitation. This type of breeding, broiler and the quality of its meat is excellent. Males are traditionally bred for foie gras, so they also have great livers.

Dishes for every taste

When choosing what to stuff your bird with, see how plump it is. Cereals (rice, buckwheat) will absorb some amount of fat, and fruit and berry fillings will not only add spice to the dish, but also make the duck softer and juicier.

With what you can serve such a royal dish, choose based on your personal preferences. For poultry stuffed with cereals and potatoes, it is better to serve a light salad or stewed vegetables, and less heavy fillings are perfectly complemented with pasta, cereals, mashed potatoes. Some chefs like to stew duck in red wine. But I prefer to drink a glass of this noble drink to the ready meal.

Duck unadorned

How to cook duck soft and juicy in the oven? Easy peasy! Pure duck, without any fillings and bells and whistles, is baked in an elementary way:

• rubbed with salt and pepper;
• soaked for a couple of hours;
• wrapped first in several layers of parchment, and then in foil;
• baked.

Don't believe me? Try it yourself! If a duck prepared in this way turned out to be hard or dry after 2.5-3 hours, I have only two explanations:

1. You decided to cook an old drake (well, or huge).
2. Forgot the temperature at which food is baked.

Yes, after the time has passed, cut off the wrapper and fry the bird for a nice crust. For clarity, the video will help you:

Happened?! Congratulations! Now you can dream up with fillings.

With apples

This is probably the first thing that comes to mind when it comes to stuffed duck. This ingredient is available all year round, not expensive, not as sweet as prunes or dull as buckwheat. In the same way, it is easy to cook duck with quince.

What is needed, besides the bird itself:

• 3-5 apples, it is better to take the Antonovka variety;
• Soy sauce, 3-4 spoons;
• Sunflower oil, the same amount;
• Garlic, a couple of large cloves;
• Honey, a teaspoon;
• Salt with pepper and your favorite spices.

1. Marinade: in soy sauce, mix sunflower oil with honey, garlic and spices. Thoroughly rub the duck with it, more carefully with salt - the soy sauce is very salty;
2. Rub the garlic on a fine grater. Cut the apples into quarters, take out the core, salt, add oil and spices;
3. We put the apples inside, sew up the bird, tie its legs and send it to the refrigerator for 12 hours;
4. We bake the marinated duck for two hours, periodically pouring it with melted fat. You can pre-place it in the sleeve if you are afraid to dry out the meat.

Attention! Add raisins and nuts to the apple filling, if it seems boring to you - the taste will be simply unforgettable! If desired, mustard can be added to the marinade. If you are not annoyed by the grains in Dijon mustard, then I highly recommend trying it.

In beer

And this recipe is very simple, even primitive. It is within the power of both a novice hostess and a spouse, who decided to please his beloved on a holiday. But the taste of the finished dish is rich, the duck is juicy and tender, and the aroma will strike you on the spot even during the cooking process.

What you need:

• Half a liter of light beer;
• Two large onions;
• Sunflower oil;
• Seasonings, salt.

1. We chop the bird into portioned pieces, which further simplifies the process of its preparation, rub it with salt, pepper and other seasonings;
2. We cut the onion not too finely, "like a man";
3. Fry the duck in hot oil, turning the pieces over every 2-3 minutes, until they are covered with a crispy crust;
4. Saute the onion in the melted fat and heat the oven to 200 ºС in the meantime;
5. We spread the meat and onions in the duck and fill it with beer;
6. We simmer for an hour under the lid, and bake for another quarter of an hour without it.

Serve with boiled potatoes, sprinkle with herbs and garlic.

With prunes

And such a dish is for gourmets. Not everyone loves this ingredient, but if your family members eat it with pleasure, then you will definitely not go wrong with this recipe. The duck is very tasty and aromatic.

What you need:

• Three handfuls of prunes;
• Mayonnaise;
• Three large garlic cloves;
• Hot peppers;
• Bay leaves;
• Salt, seasonings.

Here's a step-by-step recipe:

1. Add salt, pepper and seasonings to the mayonnaise. Rub the carcass with the finished piquant mixture and leave to marinate for several hours;
2. If the prune is large, then cut it into several pieces and mix with finely chopped garlic;
3. We stuff the bird, sew it up and send it to the baking sleeve;
4. We bake for a couple of hours at a temperature of 190-200 ºС.

Before serving, the duck does not have to be broken into portioned pieces; you can sprinkle it with your favorite herbs and sesame seeds if desired. Choose what to serve, but rice and bulgur are the best for such a dish.

You can also prepare the filling with other dried fruits. Feel free to add dried apricots, nuts and raisins. A small sour apple will also be an excellent addition.

If you like the sweet taste of cooked poultry, try making it with a honey crust, as shown in this video:

With buckwheat

And this duck is perfect as a dish for Sunday lunch. No frills, it is simple to prepare, but it turns out satisfying and not beaten.

What you need:

• A glass of buckwheat;
• 300 g fresh chicken liver;
• 300 g champignons;
• 2 golden onion heads;
• Sunflower oil;
• Salt and other spices.

1. We rub the carcass with salt, pepper, spices and send it to the refrigerator for a while;
2. Boil buckwheat until tender;
3. While the cereal is boiling, chop the onion, champignons, liver;
4. Fry vegetables and liver with duck offal and heat the oven to 180 ºС;
5. We mix all the ingredients and stuff the bird with them. We sew it up and send it up the sleeve;
6. We bake for about two hours.

Duck with rice is easy to cook in the same way. Choose what your family prefers more. Serve this dish with stewed vegetables - easy and tasty.

With mushrooms and potatoes

Such duck is cooked whole or in pieces. Often, along with champignons, duck meat is stewed in a pan, adding spices, but I prefer to bake the whole carcass.

To properly cook a duck in this way, you will need:

• A pound of champignons;
• 5 large potatoes;
• One onion;
• Honey - a tablespoon;
• Half a lemon;
• Salt and pepper, oil.

How we will cook:

1. Pour the carcass with lemon juice, salt, pepper and leave to marinate;
2. Fry mushrooms with onions and spices;
3. Cut the potatoes into quarters and simmer in slightly salted water;
4. Stuff the bird with mushrooms and that part of the potato that will fit. Sew up and coat with honey;
5. Put the remaining potatoes around the main dish on a baking sheet;
6. We cook for one and a half to two hours and do not forget to pour with melted fat.

With sauerkraut

Traditionally Russian, such a winter food. I call this method of cooking "in a village".

What you need:

• 700 g sauerkraut;
• Sour apple;
• 4-5 onions;
• Butter and sunflower oil;
• Lemon, spices, salt.

According to reviews, a mix of paprika, coriander and basil spices is best combined with duck cooked in this way.

1. Make a marinade with lemon juice and seasoned sunflower oil, coat the bird and refrigerate overnight. If you suspect that it will turn out too sour, make the marinade not with lemon, but with mayonnaise or soy sauce;
2. It is advisable to soak the cabbage before cooking, or at least rinse it. Pre-extinguish it separately;
3. Pass the onion in butter;
4. We clean and cut the apple, mix with cabbage and onions, salt, pepper;
5. Stuff the duck and bake in foil for an hour at a temperature of 200 ºС. We prepare the second hour by removing the foil.

As a side dish for such a dish, I prefer to serve potatoes with garlic and herbs, and wash down the fabulous food with a pleasantly cold dark spicy beer.

With pumpkin and oranges

It turns out very unusual duck, cooked with such a filling. Therefore, leave this method in case everything else is boring. When I wanted something like that before, I made duck with pineapple, but now I have this dish in my favor.

We will need:

• A couple of oranges;
• Lemon juice;
• A pound of pumpkin;
• Teriyaki sauce - 3 tbsp l;
• Olive oil - 2 tablespoons l .;
• Cinnamon - a pinch.

Preparation:

1. Pre-pour the carcass with lemon juice, pepper and salt. Leave it in the refrigerator for at least a couple of hours;
2. Cut the oranges into quarters, remove the skin;
3. We clean the pumpkin, cut into cubes, combine with oranges, pour with oil, salt, add cinnamon, you can also ginger;
4. We stuff the bird with some exotic filling and sew it up;
5. We spread the carcass on a prepared baking sheet, put the remaining filling around and send it to an oven heated to 200 ºС;
6. In the last quarter of an hour, we regularly grease the bird itself and the garnish with teriyaki sauce.

Attention! If you didn't manage to get teriyaki, then feel free to replace it with soy sauce diluted in honey. Do not be afraid to overdo it with this product - duck loves honey very much.

About sauces for duck meat

Duck dishes are found in many national cuisines and are complemented by all kinds of gravy. There are mushrooms, onions, with spices, mint, berries, fruits, tomatoes - for every taste.

1. Traditionally, duck sauce is chosen sweet and sour. It is easy to make it from cranberries, which will surprise few people, but you can make a sauce with currants, lingonberries or raspberries. Mix chopped berries with olive oil, honey, garlic, salt and sugar, add cinnamon. This cocktail is poured over ready-made meat before serving.
2. A duck in honey sauce always goes with a bang. If it seems too sweet to you, add tabasco, soy sauce, mustard. Grease the carcass several times during cooking.
3. From fruits, oranges, apples and plums are great for duck. Of the latter, I suggest. You can also make a fruit marinade, which is then still used to grease the cooking bird. There is a lot of juice in oranges, so the liquid seasoning from them is not only tasty, but also quite budgetary. Add soy sauce, spices, garlic and chili to the orange juice and the marinade is ready.

• Experienced housewives often resort to this trick. Boil the duck for about 20 minutes before placing it in the oven. Boiled duck will never be raw after baking.
• When cooking the whole duck, wrap the foil over the wings for the first hour of cooking. You can do the same with the legs, but for a shorter time. By the way, this should be done with chicken, when it is large, and with other birds.
• If the bird was homemade and after cooking there is a lot of fat left in the roaster, do not rush to throw it away. Collect in a glass container and use after for dressing spaghetti, porridge or when frying, instead of sunflower oil. Store in the refrigerator.

Important! Duck is not a dietary meat, its calorie content is about 300 Kcal per 100 grams. Therefore, if you are on a diet, then refrain from eating it. A great festive alternative for you will be, I wrote about this on the blog, go in, read.

What interesting fillings do you have for a festive duck, soft and juicy, cooked in the oven? I even met recipes with peaches, with cognac, with fennel, with mango and liqueur, in ginger glaze, in dough, but I never tried it. Share your secrets in the comments, the New Year has passed, but we still have many holidays ahead and new ideas will come in handy.

I hope you found some fresh recipe for yourself. I will be happy if my experience and work are useful to you. Delight your loved ones with delicious food and beautiful presentation. And I say goodbye to you until the next meeting!