Duck in the oven: recipes with photos

It is best for cooking in the oven to acquire a young duck grown at home. To determine the quality of the carcas, it is necessary to carefully try the ribs. In young ducks they will be defeated when pressing. Such a carcass is perfect for cooking.

Classic duck with apples in the oven

Right baked duck with apples will be a crown dish on a festive table. If there is no experience with the oven, you can use the baking hose. In this case, the risk that the dish will nourish, minimal.

In order for the surface of the duck did not burn in the oven, you need to water it with a fat that highlighted meat on the baking sheet.

To make a delicious duck, stuffed with apples, you will need:

  • Duck carcass - 2-2.5 kg;
  • Apples - 8-10 pcs;
  • Vegetable oil - 2 tbsp.;
  • Bay leaf.

To prepare sauce, you need to prepare in advance:

  • Cinnamon - 1 tsp;
  • Salt - ½ tsp;
  • nutmeg - 1 tsp;
  • Black pepper - ½ tsp;
  • Lemon juice - 1 tsp.

First, rinse the carcass thoroughly with water, remove the hemp feathers and add. Vegetable oil, spices and lemon juice should be mixed for sauce.

Prepared duck peep, salt, and then rub the mixture of sauce with the inner and outside. When baking, the tips of the wings can burn, so after rubbing with spices, these parts of the duck should be wrapped with foil. After that, the carcass move to the refrigerator for about 3-5 hours. This will allow meat well to miss and make the taste of a finished dish more saturated.

Apples cut on 4-6 poles and remove the core. It is not necessary to eliminate the skin. Duck tightly put on apples. Inside the bird put a bay leaf and spices.

Fast carcass put on the proven and put the oven in the oven preheated to 200 °. Pre-baking time is approximately 50-60 minutes. Water from above the carcass allocated fat needed every 10-15 minutes.

After that, reduce the temperature in the oven to 180 °. The remaining apples pour out the prison. Cooking the duck for another 1 hour. Finished duck lay out on the dish and file to the table in the hot.

Exotic baked duck stuffed with oranges

I feel that in the nearest feast you will hear the enthusiastic reviews about your hospitality, as well as how wonderful and tasty is all cooked. And be prepared that you will be covered with questions and ask the recipe for the main dish - ducks baked in the oven!
Duck with oranges

The combination of duck meat and orange allows you to get a saturated fragrant meat dish with light citrus notes and a rich aroma. For the preparation of the dish will be required:

  • Duck carcass - 2 kg;
  • Oranges - 4 pcs.;
  • Cinnamic wand - 1 pc.;
  • garlic - 4-5 teeth;
  • Salt - 1.5 ch. l.;
  • Ground pepper - 1 tbsp.

To decorate the finished dish, you can use pomegranate grenades and greens. Start preparing a dish with sauce. All spices mix and add a crushed garlic to them. The zest of one orange is finely grate and pour out to the other ingredients of the sauce. Juice from one fruit squeeze and add to the mixture of spices.

Duck wash and dry. On the entire surface, there are many punctures toothpick. After that, a carcass thoroughly grasp the sauce with the external and inner side. Processed duck wrap in the package and leave about 6-8 hours in the refrigerator so that the meat is soaked.

After that, you can put the carcass with oranges that you need to pre-cut into rings. In addition to the filling, put a brown wand inside the duck. The edges of the cut abdominal cavity can be copper with toothpicks or flash.

Prepared carcass to lay in the form for baking and pour from above the remaining sauce. You can add 2 tbsp. vegetable oil. After that, the shape with a duck tightly cover the foil and put into the oven.

The first 40 minutes bake the dish at a temperature of 180 °. After this time, the shape is removed from the oven and remove the foil. The surface of the carcass is good to shed out allocated fat. The tips of the legs and wings cover the foil.

Forms with duck again put in the oven and bake at a temperature of 200 ° about 1 hour. Every 20 minutes to water the bird from above weighted fat. The finished duck covered with a golden crust, free from foil and shifting on a large plate. After that, the dish can be decorated and submitted to the table.

Baked in the oven duck with a garnish

Duck with oranges photo
Duck with garnish

Tasty can be cooked duck in the oven with potatoes and tomato sauce. This recipe is extremely simple, but it allows you to get a delicious and very fragrant dish for the whole family. In the cooking process you will need:

  • duckling - 1-1,5 kg;
  • Potatoes - 10 pcs.;
  • Onions - 4 pieces;
  • Tomato paste - 50 g;
  • Garlic - 2-3 teeth.

When preparing a dish, it will take 1 tsp. Black pepper and salt, greenery vegetable oil. All spices mix. Tomato paste is diluted with water in a 1: 2 ratio.

Garlic to grind to the state of the kashitz. In one bowl, the tomato paste, spices and garlic diluted with water diluted with water. A carcass to wash the ducks, clean the feathers from the remaining hemp, carefully rub the tomato sauce and leave it in the refrigerator for the night.

Potatoes cut into large cubes and fry until a golden crust appears. After that, mix it with a finely chopped parsley and dill and drop the tomato sauce. Onions cut into rings and add to potatoes. Prepared stuffing to put the duck. Abstraction to sew thread. In the form lay a carcass. From above duck to pour the remaining tomato sauce.

The form is sealing foil and send to the oven, heated to 200 °, for 90 minutes. After that, foil from the form can be removed.

From the finished carcass to remove the threads and get potatoes, which is laid out around the bird on the dish as a side dish. Additionally, the dish can be decorated with fresh greens.

Duck in a honey-soybean marinade

Duck with side dish photo
Duck in a honey-soybean marinade

In the home oven you can tasty bake entirely in a honey-soybean marinade. This is a simple recipe that is easy to reproduce even without professional kitchen appliances. To prepare this exquisite dish, you will need:

  • Duck carcass - 2 kg;
  • honey - 2 tbsp.;
  • Soy sauce - 5 tbsp.;
  • Champignons - 200 g;
  • rice - 1 cup;
  • Carrot - 2 pcs.

In addition, you need to store 2-3 garlic babes in advance, 1 tbsp. Olive herbs, salt and pepper, vegetable oil and fresh greens. First you should cook marinade, that is, mix soy sauce, olive herbs, honey and stealing garlic. Duck rinse, dry and graze marinade. After that, a carcass move to the refrigerator and insist 5 hours.

Rice boil. Mushrooms, carrots and onions crush and fry on vegetable oil. Rice and mushroom grinding mix. Starting cool and put the duck with it. Abdominal cavity to sew. Put prepared carcass in the sleeve for baking. The residue of the soy-honey sauce is pole.

Bake a carcass in the oven, heated to 200 °, for 90 minutes. Duck out from the sleeve, put on the proven and pour out the rigid fat. A carcass bake for another 30 minutes, and then remove the threads, shifting on the dish and file to the table.

Stuffed buckwheat duck in the oven

Preparation of ducks with buckwheat allows you to get a delicious dish with a side dish, which can be pleasantly surprised not only by households, but also the most whimsical guests.

Duck prepared for this recipe is better divided into portions before serving to the table.

For the preparation of the dish will be required:

  • Duck carcass - 2 kg;
  • White wine - 1 cup;
  • Groats buckwheat - 1 cup;
  • Duck offal;
  • carrot;
  • bow.

In addition, in the process of cooking, you will need 1 tsp. Salts and 1 tsp. Black pepper and lemon. Duck carbus wash and dry. Spices mix with lemon juice and wine. Marinade to handle duck. Put in the refrigerator for 6 hours. Sub-products are crushed and fry with a rubbed carrot and a finely chopped onion.

Buckwheat crupe should be booked in advance. Ready duck by-products Mix with buckwheat. Such a stuffing to put the carcass. Abdominal cavity carcass sew. To put the duck on the proven and pour the remnants of the wine marinade.

Prepare a dish in the oven for 2 hours at a temperature of 190 °. Water from the duck out of the grease each 10-15 minutes. After cooking, remove the threads to access the side dish inside.

Fragrant duck with garlic, thyme and fennel

Duck in a medical and soy marinade recipe
Duck with garlic and herbs

Using some spices, spices and herbs, you can make an incredibly fragrant duck at home. The following ingredients will be required for the preparation of the dish:

  • Duck carcass - 1.5 kg;
  • Fresh thyme - 1 beam;
  • shallot bow - 4 pcs.;
  • Fennel bulbs - 2 pcs.;
  • Violet olives without seeds - 1 cup;
  • lemon.

First, the duck washed and clean from the rest of the feathers. Skin pierce toothpick. Birds are good to graze pepper and salt. Salot and Fennel bulbs cut into 4 parts. After that, you can start stuffing. Put 1/4 part of the fennel, half the thyme beam and the crushed zing of one lemon.

To sew the duck, put on the proven and put in the oven, heated to 190 °, for 1 hour. Carcass water from above allocated to the proven fat every 15-20 minutes. After that, add the remaining fennel, thyme, onions and olives to the prison. The temperature is reduced to 150 °. Cooking the duck for another 2 hours.

By readiness to remove filling from the duck. With fat to catch olives, fennel and thyme. These ingredients are crushed to the state of Cashitz in a blender. Strong after cooking with a duck to pour into the container. Be sure to drain fat that will pop up up. Mix juice with chopped thyme, olives and fennel. Add 1 tbsp to the resulting sauce. Lemon juice.

Baked in the oven duck with wine and cream

An exquisite taste is distinguished by a duck prepared using fresh cream and red wine. For the preparation of the dish will be required:

  • Duck carcass - 2 kg;
  • Onions - 1 pc.;
  • carrots - 2 pcs.;
  • Red dry wine - 250 ml;
  • Cream - 100 ml;
  • Celery root - 125

To prepare a duck on this recipe, will additionally need 2 tsp. Castabre, 30 g of grained oil, 1 tsp. Salt and pepper, 1 tsp. Lemon zest. To wash the carcass and clean, and then graze a mixture of the thyme, salt, pepper and fucked oil. Carrots, onions and celery cut into small pieces. Put the bird in the cheat and spray with crushed vegetables. After that, add wine.

The ductar moves into the oven heated to 190 °. Prepare a dish about 1 hour. It should not close the lid. After that, add cream and lemon cream to scribe. Duck cook for another 45 minutes. A finished carcass to remove, cut, pour the creamy-wine sauce that remains in the crayon and serve to the table in the hot.

To give the dish a spicy acid flavor, you can add to the sauce when it prepared approximately 1 tbsp. Lemon juice.

  

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Good day! Well, very soon our most beloved holiday, and therefore for all housewives, first of all, there is a question that sucking delicious and appetizing on the festive table. I propose to make a duck baked in the oven, and how to start it, you can decide for yourself. I'll just help you in this.

By the way, if you do not like this bird, I can advise you to take advantage of the other my note and prepare a chicken in a feast with the most crispy and juicy crust. And if you often break your head over to do for dinner quickly and on the ambulance hand, you will be waiting for the grand recipes here, do not miss.

Undoubtedly, this dish is quite elegant and very festive, it is put on the table when all guests are already assembled and served hot in the form of various drinks and snacks.

Recipe baked duck in the oven

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • We need:
  • Duck - 1 pc.
  • Salt and pepper to taste
  • Lemon - 0.5 pcs.
  • Orange - 0.5 pcs. for marinade and 0.5 pcs. For filling
  • Apple - 1 pc.
  • honey - 2 tbsp

Soy sauce - 3 tbsp

Cooking method:

1. Scroll through the surface of the bird's salt and pepper, rub. Then prepare the marinade, to do this, press the half of the lemon and orange into the container, pour the soy sauce and stir.

Now put two spoons of honey for sunshine, mix.

2. Place the duck into the deep shape and pour the resulting mixture. Cover the lid and leave to pickle at least 5 hours, it is better to do it from the evening. If she stands for 24 hours, it will be just great.

Important! Means do not forget to get it and turn it over and pour marinade.

3. Start the bird with an apple and orange, cut them into pieces in the form of poles. The skin is not recommended to remove with fruit, wash well.

4. Place in sleeve for baking and also scatter pieces of potatoes. Tie a package from two sides, and in several places it is pinched with a knife.

Interesting! You can use a knife toothpick.

5. Bake in the oven for 2 hours, the temperature of the frying should be 200 degrees.

6. That's such a wonderful and beautiful dish on a plate can come from. Drink on health! Enjoy your meal!

Cooking a duck entirely in marinade

No one will argue that much depends on what marinade will be. Therefore, I suggest you to make a universal and savory marinade based on soy sauce and mustard. Wow and yummy will turn out, saliva will run at the sight of our clarification.

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • Grier with a crispy crust will conquer everyone, and your guests will ask for more additives, you will see!
  • Duck - 1 pc.
  • Apples - 2 pcs.
  • Soy sauce 4-5 tbsp
  • Mustard - 2 tbsp
  • Honey - 1 tbsp
  • Garlic - 4-5 polek
  • Vegetable oil - 2 tbsp
  • Tarihack sauce 4st.l (not necessarily)
  • Potatoes - 18 pcs.

Soy sauce - 3 tbsp

Salt pepper

1. Before you do and bake the duck in the oven you need to pickle. It is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. Luha find and highlight a lot of time and make it divine.

So, take a bowl and put 2 tbsp in it, then Tariak sauce, soy sauce and honey. After making 2 tablespoons of vegetable oil and squeeze garlic cloves through the press.

Interesting! If you like the opener by sweeter, add instead of 1 tbsp.

Stir and push the sidelines.

2. Specify the clarity itself and sprinkle from all sides, deceive very well.

Inside, put one apple of red, cut it into 6 poles. Then when the bird will be baked, we will annoy the apple green.

3. Place in the resulting sauce, just plunge well and thoroughly paint it. Inside, too, wake marinade.

Leave in this position, sticking of course with a lid for 1 day. During this time, sometimes turn it over.

4. After laying out the operator on the baking sheet and cover the foil. It will be fried at a temperature of 180 degrees 2.5 hours, then remove the foil so that it does not burn and roaring stronger.

5. Now clean the potatoes and put it next to the bird, it will swim in the fat and send it to be baked for 40 minutes.

Important! Potatoes should be small sizes.

After that, the potatoes will be shrouded, and the duck grill and take a ruddy color.

6. Such an appetizing and golden duck will succeed! Merry feast! To give solemnity, decorate any greens.

Video about how to cook duck in the oven so that it is juicy and soft

Video.

Poultry recipe with potatoes in foil

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • Of course, it takes a lot of course on cooking, but the taste of course is worth it. I decided to show you in the next recipe duck not entirely, but by pieces, for example, you can only take the legs or fear. I honestly love them most, although, of course, it is a breast, white meat that is considered a delicacy. 1 Duck legs
  • kg 1 Duck legs
  • Potatoes Salt
  • taste Salt
  • Paprika sweet 2 Mayonnaise
  • Art. 1 Vegetable oil
  • Art Salt

Soy sauce - 3 tbsp

Greens

1. Take salt and pepper, wrap these ingredients duck legs, then sprinkle a paprika. Tassel apply mayonnaise and let them lie down for 20-30 minutes.

Potatoes clean out of the skin, and then cut into small cubes, salt and pepper. Put everything on the tray, you can lubricate it a bit with vegetable oil.

2. Now, place a heated cabinet in the brass and set a temperature of 180-200 degrees, bake 90 minutes or until you see a golden and ruddy crust. Serve hot with any snack, for example, with HE from Herring.

Making houses duck with buckwheat

I also want to say that there is nothing better than poultry, the shop duck is certainly good, but it is always better, it is greater and more useful. Therefore, if you have the opportunity somewhere to get such a thing, then dare.

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • We prepare it today with buckwheat, so that the side dish and the main dish immediately were. Nearby you can put an easy and fast iceberg salad or pearl.
  • Duck - 2-3 kg
  • Chicken liver - 200 g
  • Champignons - 200 g
  • Buckwheat - 140 g
  • Onion - 2 pcs.
  • Vegetable oil - 2 tbsp
  • Salt and pepper ground - to taste

Soy sauce - 3 tbsp

Bay leaf - 1-2 pcs.

1. So, in front of you, the bird, wash it with salt and the pepper at your discretion. Of course you can prepare a special marinade, but in this recipe it is not required. If you want to take from another previous option.

In this form, the bird should lie 2 hours in the package in the refrigerator.

2. Now make a stuffing from buckwheat, boil the buckwheat cereal in a saucepan, slightly satisfy until readiness. If you do not know how to cook buckwheat, then look here.

3. Meanwhile, cut the onions on small pieces together with mushrooms. The liver, which remained from the duck will also go, it will need to grind it into pieces.

Now everything needs to be fasten in a pan, first pour vegetable oil into it and fry the onions to goldenness, after mapping champignons and fry until ready on slow heat.

On another frying pan, faint the liver, suck in taste. It is preparing pretty quickly, so do not digest Tcho.

After mix all the ingredients received, namely buckwheat, mushrooms and liver and stir.

4. Start filling our duck, and then squeeze the abdomen threads that are specifically designed for baking.

5. Place in the package or bag for baking, make the ends with a special plastic device and on the road, as they say in the oven for griring.

6. Bake 2-2.5 hours, and if you want to see as a result of a crispy grilled crust, then 30-40 minutes before readiness, cut the bag and open. The bleaching break of 200 degrees, not more, can even be put at 180.

Here is such a wooney, it looks great, just gorgeous! Eat with pleasure.

Duck with apples in sleeve

Want your duck to get juicy and soft, what secrets tat this dish? How do you do? After all, each of us has their tricks and subtleties, some small nuances. Well, let's deal with and faster to cook this culinary masterpiece.

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • Duck - 1 pc.
  • We need:
  • Take a young cetake, it will turn out more gentle and not so fat.

Soy sauce - 3 tbsp

Apples - 4 pcs.

1. Extinate the bird in the water, leave it for about 2-3 hours, so you get rid of it from unnecessary blood. Then wrap the salt and pepper, in this form it should also lie 2-3 hours.

Apples cut into slices and start the most dense abdomen as much as possible.

After there is an interesting job, it is sewing threads, creative work))). Wow, it is so cool to do. Slightly duck up in front of the landing in the oven, soda salt and you can cross the peppers with a mixture.

2. Place in the sleeve, tie from both sides, and in the middle, stick the bag in the middle, so that there are several punctures on the sleeve and the air is well circulated. You can not do this, but it is already at the very end when you turn over.

This is a dry way to marine, with mayonnaise or sour cream, it turns out much greasy, but it will also let your juice.

3. Bake in the oven at a temperature of 180 degrees 2 hours, it is possible to bake in foil or cheat, use what you have at hand. But the sleeve is much tasty and more convenient. And what is your opinion, write and share your opinion.

Important! So that the duck succeeds more, it must be turned over in the oven after another side.

4. Ruddy and golden crust. Apple remove the abdomen and decorate the dish. Enjoy your meal!

Stuffed duck with rice in the oven

Tired of something the same type, the potato is usually taken everywhere, let's make it with rice then. The recipe is not difficult and much will not need a lot, and time too.

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • We need:
  • You want it to get golden and with a brown tint, then you need to sprinkle it with cinnamon, those who do not like this seasoning do not add.
  • Apples Semirinko- 3 pcs.
  • rice - 0.5 tbsp.
  • Lavrushka - 2- 3 leaf
  • Pepper peas - 5 pcs.
  • Salt and pepper ground - for 1 tsp

Soy sauce - 3 tbsp

Cinnamon - to taste or 1 sec.

1. Wash the operating cuisine under running water, wash with paper towels. Then soda salt and pepper and sprinkle with cinnamon. There are no specific proportions, make an eye, approximately I spent on the ingredients list. The smell will be very pleasant. Take the bird with the food film and take it into a cool place for 3 hours.

2. Soak for 30 minutes with water.

2. After that, place rice into the pan and boil up to about 15-20 minutes, stirring.

3. Take the gooseman (cheat) and put a duck in it, a little on the bottom you can pour water and lay out a couple of laurels leaves and 5 mines of black scented pepper.

Put the apples on the slices and put into the duck, secure with toothpicks or threads. Yes, do not forget about rice, it should also be put in a duck.

4. Put baked in the oven for 200 degrees for 2 hours.

5. Bird is ready, call everyone to the table. Flawlessly beautiful and tasty. Remove the ropes or toothpicks and enjoy the taste.

Original recipe for the new year with oranges

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • Duck baked with oranges perfectly fit on any celebration, and of course on Christmas evening. And this perky decoration in the form of fruits is very easy to fit on your table. In general, such a delicate will eat for a moment, and you are not blinking with your eye.
  • Duck - 1 pc. by 2 kg

Orange - 1 pc. For stuffing and 1 pc. for decoration

  • Marinade:
  • Juice of one orange
  • Juice of one lemon
  • Salt, pepper black ground to taste

Sunflower refined oils - 2 tbsp

  • Orange syrup:
  • Marinade:
  • Apple - 1 pc.
  • Zedra one orange

Soy sauce - 3 tbsp

Sweet wine - 2 tbsp. l.

1. Handling homemade duck and wipe off with a paper towel.

Prepare juice, squeeze the juice of one lemon and orange, add vegetable oil, salt and pepper to taste.

Fill the bird by marinade, send it to the fridge for 1-2 hours. And if she breaks all night, it will be more tastier, after a while, turn it over, so that it is uniformly wanted.

2. And here it is completely soaked marinade.

3. Orange Wash and cut into 6 pieces, remove the bones. Straighten your duck, cover with toothpicks or threads. Place the sleeve for baking.

Bake the sleeve for 2 hours, at a temperature of 180 degrees, so that a cool crust appears.

4. Make syrup when the duck will sit in the oven, soda the zest of one orange on a shallow grater. Suggest juice from the pulp. Mix, it turns out about 100 ml, now add honey and wine, and boil on fire a little to thickening. Strain through the siter.

5. And after removing the duck out of the oven, get pieces of oranges, put them on the sides, paint the warm syrup and fresh slices of fruit. This product. Such an insane magnificence awaits you, just a look! Enjoy your meal!

Peking Duck

An interesting name, and the appearance of our beauty is amazing, as for taste, it is also super too. I found a wide variety of recipes, exactly how to prepare on this technology, but I want to offer for viewing this particular video from Stalik Khankishiyev. Quite just and quickly he prepared it and will definitely teach it to you:

I wanted to first take Yu. Vysotsky, but unfortunately did not find it, so who managed to record and watch her version of her option please share in the comments, I will be very glad.

Step-by-step duck recipe with prunes and pieces of apples

The first preparation option will be the easiest, we will prepare the calm in the sleeve for baking. The dish will be pretty elegant and beautiful. I will like it of course without exception to everyone. Especially if you still make a couple of salads.

  • We prepare it today with buckwheat, so that the side dish and the main dish immediately were. Nearby you can put an easy and fast iceberg salad or pearl.
  • Here is another option for the house that everyone will appeal, after all, together with apples, beyond the prunes will lie next to our duck goddess. Of course, the dish is not cheap, but it turns out very tasty and fragrant. Just this can be used to your favorite holiday or to do for dinner.
  • Apples - 6 pcs.
  • Orange - 3 pcs.
  • mayonnaise to taste
  • Onion - 1 pc.
  • Prunes - 400 g
  • Potatoes - 5-6 pcs.
  • Duck - 1 pc.

Soy sauce - 3 tbsp

garlic - 5-7 teeth

1. At the very beginning, take the baking mold and then cover it with foil. Put the prepared bird. Lubricate the opener with chopped garlic, salt and pepper. Then, with the help of silicone brushes, apply mayonnaise onto its surface.

After that, finish it with fruit. Apples and oranges are well woozy and cut on slices.

Important! When you get into the fruit inside, then a little kneading them inside so that they let juice.

Next, after all manipulations, wrap the bird in Foil, it turns out a lump, which should be in such a state and wake up 2 hours. By the expiration of time, put the baked duck, without opening the foil for 2 hours, the temperature of the frying is 200 degrees.

2. Now we move on, prepare the remaining ingredients for work.

3. Clean potatoes from the peel and cut into small pieces, and then enter mayonnaise and mix. Suck and pepper on your taste.

4. Then remove the duck out of the oven and you will see a little fat on the surface. At the bottom of the sheet, lay out potatoes from two sides and remove again in the oven for 20 minutes.

5. While the potato is stealing, you need to cut apples, remove the core from them and cut into 4 parts, prunes soak boiling water for 5 minutes, and then drain the water.

Put onions Put the sharp knife on feathers or semiring. Deliver the baking sheet from the oven and scatter apples on the potatoes, bake for 15 minutes.

Now remove the shape out of the oven and open the foil so that the bird is fried. Place the prunes and onions on apples and potatoes. Bake again 20 minutes.

6. Well now the most interesting is left, enjoy such a yummy! Cook in your pleasure!

Video disc screen with crispy crust

Honestly, could not pass by this recipe, because I was struck by a crust, I share with you this find, I hope you will also like this option:

Duck with garlic and herbs recipe

All successful weekends and excellent mood! Total good and rainbow. To everyone yet! See you.

Sincerely, Catherine Manzurova

Each hostess, thinking to prepare a bird dish, dreams that it is at the highest level, especially if it concerns the festive feast. I bring to your attention recipes, thanks to which you will have a soft and juicy duck, baked in the oven.

ponravilos.

The peculiarity of duck meat is that it contains many blood vessels, why and refers to dark varieties of bird meat. On the one hand, it makes it useful, especially for those who suffer from small-class and some nervous disorders.

On the other hand, it makes it more rigid than for example, chicken meat, respectively, it is more difficult to absorb our organism. But it is not worth refusing from him because it is very tasty and with proper cooking will become soft, gentle and will be absorbed by no worse grill chicken.

The site already has an original way of cooking birds - Peking duck. Today we will consider no less interesting recipes, thanks to which the cooked dish becomes the subject of your pride and decoration of the festive table.

How to cook duck in the oven to it be soft and juicy

Mjagkaja-i-Sochnaja-Utka-V-Duhovke-Foto

One of the secrets of success is that for cooking you need to take a carcass of a young bird. Then the meat is unlikely to succeed in dry and rigid. The reference can be the weight, it should be up to 2.5 kilograms.

How else to recognize the age of duck? Young birds dice are quite soft, so when pressed on the chest, it will be slightly fucked, and in adult copies will be a rigid.

  • Recipe products:
  • Duck - 2 kg.
  • Soy sauce - 100 ml.
  • Juice (pineapple, apple or grenade) - 100 ml.
  • garlic - 1 head
  • Salt - 1 tbsp. l.
  • Black ground pepper - 1 tsp.

Disposable syringe - 1 pc.

  1. How to bake:
  2. Wash the bird, quivel from all sides.
  3. Prepare the garlic mixture by connecting passed through the press garlic with salt and ground pepper. In a separate dish, mix fruit juice with soy sauce. KAK-PRIGOTIVIT-UTKU-V-DUHOVKE-CHTOBY-ONA-BYLA-MJAGKAJA-SOCHNAJA
  4. Liquid marinade pierce a carcass from all sides. To do this, part of the marinade with the help of a syringe to enter the poultry pulp after 2-2.5 cm.
  5. Then inside and oven the garlic mixture outside. PROKOLOT-UTKU-MARINADOM
  6. Sleeve for baking to fix on the one hand, put a carcass in it, inside the birds to pour the remaining marinade. Secure the other end of the sleeve and leave marinated for 3-4 hours, you can more.

Shoot the bird on the baking sheet and put in the oven. Baking time 1.5-2 hours at a temperature of 160-170 degrees.

Another secret of a delicious bird is the right marinade. But they marinate not only for the sake of taste. It softens the meat fibers, thanks to which the product turns out more gentle and juicy.

Soft home duck baked with rice and mushrooms in sleeve

UTKA-V-RUKAVE

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • Ingredients:
  • Salt and pepper to taste

Duck - 1.8 kg.

  • For marinada:
  • Liquid honey - 3 tbsp. l.
  • Lemon juice - 3 tbsp. l.
  • Mustard - 3 tbsp. l.

Orego - 1 tbsp. l.

  • For filling:
  • Fig - 150 gr.
  • mayonnaise to taste
  • Water - 1 cup
  • Fresh mushrooms - 150 gr.
  • garlic - 2-3 teeth

roasting

Step by step description:

  1. The optimal time for poultry marination is 12 hours, but if it is not possible to wait, you can prepare before. But cooks believe that it should not be less than three hours. Domashnjaja-Utka-Zapechennaja-S-Risom-gribami-v-rukave
  2. For marinade, mix with honey, lemon juice, mustard, oregano. Marinad-Dlja-Utki
  3. Duck inside and overtake salt outside. To cut the lemon to the mugs, lay inside the stew, slightly twisted them. Outside the carcass to deceive marinade and leave overnight in a cool place. Domashnjaja-Utka-V-Marinade
  4. Prepare a filling: rinse rice in cold water and cook it until half-welded in a glass of salted water. The onions are finely chopped, fry in a frying pan until soft. Then put mushrooms chosen by small pieces, salt, fry together 5. Put the boiled rice mushrooms, finely chopped garlic, mix and slightly fry together. Nachinka-Dlja-Utki-Iz-Risa-I-Gribov
  5. Prepared stuffing lay inside the carcass. Nachinit-Utku.
  6. To keep the stuffing when the baking remains inside, you need to fasten with toothpicks or sew threads. Wrap the foil neck and tips of the wings and legs so that they do not have burned during the baking. In the sleeve put a duck, tie the edges, lay out on the baking sheet. Podgotovit-UTKU-DLJA-ZAPEKANIJA-V-RUKAVE

Bake in the oven preheated to 160 degrees for about 2 hours. For 15 minutes before readiness, you can cut the sleeve and hold the duck even in the oven to the golden crust.

Do not forget to pierce the sleeve before putting it in the oven so that he did not burst from the accumulation of a hot couple.

Duck with apples - Traditional recipe at home

Domashnjaja-UTKU-ZAPECHENNAJA-V-RUKAVE

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • Classic genre - bird baked with apples. The recipe is known for a long time, but does not lose its relevance, because it turns out a juicy, delicious duck. Plus, there is nothing difficult in cooking, everyone can cope.
  • Home duck - 2.5 kg.
  • garlic - 1 head
  • Apples - 4-6 pieces depending on the size
  • Ground pepper - 1/3 of Art. l.
  • vegetable oil

water

  1. Preparing for the recipe:
  2. The bird is well inspecting, remove the remains of the pyro. It is well cleaned inside, leaving only fat. Remove talilla fat gland. The carcass is well wash, dry with a paper towel.
  3. Mix salt with black pepper and deceive a carcass inside and outside. Leave marinated for 2-3 hours. UTKA-S-Jablokami
  4. To wash apples, cut into 4 parts, remove the core, as well as remove defects on the skin if they are. The cavity of the duck tightly fill with apples, with the help of a big needle with a thread to sew a cut. It is necessary so that the juice, which is formed during the baking, remained inside the bird, and did not flow into the baking sheet.
  5. Conveniently bake in a hussy or other volumetric dishes with a lid. Slightly lubricate the bottom of the dishes with vegetable oil, pour 300-400 ml. Water, put a duck. Cover the lid and put in the oven at a temperature of 170-180 degrees. Nachinit-Utku-Jablokami
  6. Periodically, once in half an hour, you need to get dishes with the bird from the oven and water the fat, which is inserted during the baking. Thanks to this, the duck will turn out with an appetizing, tasty crust.

Baking time for about two hours, checking the ducks using wooden ships. The toughest part of the duck is a breast, if the skeletal is easily included in meat, then the bird is ready.

Fragrant duck cooked in the oven with oranges

Polivat-Utku-Zhirom

How else to recognize the age of duck? Young birds dice are quite soft, so when pressed on the chest, it will be slightly fucked, and in adult copies will be a rigid.

  • Ingredients:
  • The sour-sweet taste of citrus fruits is very well combined with baked poultry meat. Duck on this recipe is obtained juicy, fragrant, with a golden crust. The dish is beautiful and tasty, suitable for any celebration, and for its preparation does not require any special skills.
  • Oranges - 2 pcs.
  • garlic - 2 teeth
  • A mixture of peppers - 1 tsp.
  • salt

Honey - 2 h.

  1. How to cook:
  2. Wash the carcass inside and outside, put on the dishes with sides, grasp salt.
  3. Prepare marinade: from one orange to remove the zest, then squeeze juice from it. If there is no juicer for citrus, then the juice is well squeezed with a fork. Cut the orange in half, to scroll the pulp of the fetus and squeeze the juice. Add garlic passed through the press, a mixture of peppers, mix marinade. UTKA-V-Duhovke-S-Apelsinami
  4. In several places pierce the duck to the fork, then to deceive it with marinade outside and inside. Leave to marinate at room temperature at least 3 hours, better more. You can leave for the night, only the bird then put it in a cool place. UTKA-V-Marinade-Iz-Apelsina
  5. Before you start baking the duck, you need to start orange. For this, the second fruit is cut into large pieces, lay inwards and bore the open cavity toothpicks. UTKE-Nachinit-Apelsinami
  6. Pour 2 glasses of water on the baking sheet, put the grille on top, smearing it with vegetable oil. Put the bird on the grille to the breast up and cover this design of the foil. Put in the oven, heated to 180 degrees for 50 minutes. VYLOZHIT-UTKU-NA-PROTIVEN
  7. Remove foil, lubricate a carcass sauce that was formed on the contrary in the process of frying. Turn the duck, on this side, too, lubricate it with sauce and put in the oven for 40 minutes. UTKA-V-Duhovke
  8. Get a baking tray out of the oven, turn the carcass again. To dial a little sauce into a bowl, add liquid honey to it, stir and brush to lubricate the bird.

Increase the temperature in the oven to 200 degrees, put a baking sheet in the oven 10 minutes before the formation of a golden crust. Before serving on the table, remove pieces of oranges, they did their jobs and no longer needed.

Another advice from professional chefs! Marinade for bird can be different, both liquid and dry. The main thing is not to cover the dishes in which the duck is located. Marinade must dry, absorb and make the skin gentle, but not wet.

How to cook a bird with pieces in the oven with potatoes

Aromatnaja-Utka-V-Duhovke-V-Folge

Duck fat and juice that stands out when baking is an excellent base for the preparation of potatoes. It is convenient to prepare such a dish with portion pieces.

  • Required products:
  • Duck - 1 kg
  • Potatoes - 900 grams.
  • A mixture of peppers - 1 tsp.

Orange - 1 pc. For stuffing and 1 pc. for decoration

  • Paprika - 2 h.
  • Dijon mustard - 1 tbsp. l.
  • The terricook sauce - 2 tbsp. l.
  • garlic - 3 teeth
  • Orego - 1 tsp.
  • Vegetable oil - 3 tbsp. l.

water

  1. Mixture of peppers - 0.5 h. UTKA-KUSOCHKAMI-V-DUHOVKE-S-Kartoshkoj
  2. To wash the duck, divide on the portion pieces, salt, to deceive the marinade. For its preparation in a bowl, put the Dijon mustard, add the teriyaki sauce, crushed garlic, oregano, vegetable oil, mix until homogeneous mass. Leave duck for 2-3 hours. Zamarinovat-Utku-Kusochkami
  3. Potatoes wash, clean, cut into medium sizes. Baking shape Lubricate with vegetable oil, put potatoes, salt, sprinkle paprika. Kartoshka-Kusochkami.
  4. To put the duck from above, cover the shape of a foil or lid if it is. Bake at 180 degrees 1 hour. 20 minutes. VYLOZHIT-UTKU-NA-KARTOSHKU

Remove foil and hold in the oven for another 20 minutes.

When choosing a duck, be sure to look at its appearance. Beware of the yellowish shade. Good meat should have a pleasant smell and pink color.

Video on how to make a duck in the oven with a prune and acid cabbage

According to the author of the video, Irina Khlebnikov, stuffed duck delicious with any filling, but in the first place is with an acid cabbage and prunes. Detailed master class Look in the video and who knows, maybe this dish will become your favorite.

Soft and juicy duck stuffed with buckwheat

KAK-PRIGOTIVIT-PTICU-KUSOCHKAMI-V-DUHOVKE-S-Kartoshkoj

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • Buckwheat with vegetables, cooked inside the duck serves a great garnish. Such a dish can be not only everyday, but also festive.
  • Duck - 2.3 kg
  • Juice (pineapple, apple or grenade) - 100 ml.
  • Buckwheat - 1 cup
  • Onions - 1 pc.
  • Ground pepper - 1/3 of Art. l.
  • Carrot - 1 pc.
  • A mixture of peppers - 1 tsp.
  • paprika

black pepper

  1. Description of the recipe:
  2. Prepare a bird: it is necessary to wash well inside and outside, remove everything too much, dry paper towel. Salt well from all sides.
  3. From the head of garlic leave 2 teeth, and the rest to grind, add black ground pepper and some vegetable oil. Mix well, to deceive the carcass, leave to pickle for 3 hours. UTKA-V-Duhovke-S-Grechkoj
  4. Swim buckwheat until readiness. Onions cut a quarter rings, carrots with strokes. Pour the oil in the pan, warm, first fry the bow until soft, then put the carrot, fry together until readiness. Add to vegetables boiled buckwheat, stirring, hold on fire for a couple of minutes. Stop aside and give cool.
  5. Pour 3 tablespoons of vegetable oil in a bowl, add 1 tbsp. l. Papriks, mix well. Obzharit-Grechku-S-Ovoshhami
  6. Marinated duck filled with buckwheat pitch with vegetables. Place how much how much will fit, it is not scary if it remains, then it will be useful.
  7. Insert the incision with threads or grind up toothpicks. The baking sheet is slightly lubricated with vegetable oil, put the duck in the breast down. Heat the oven to 180 degrees, then drop the temperature to 160 and put a baking sheet with a bird.

Periodically get and lubricate fat, which is obtained in the process of baking and check for readiness. 30 minutes before readiness to lubricate the duck oil with a paprika for giving the bird of a beautiful color. Finished duck lay out on the dish, if you have buckwheat with vegetables, then spread it around the bird and serve to the table.

Step-by-step recipe for cooking duck with pineapple

UTKU-Nachinit-Grechkoj

Duck fat and juice that stands out when baking is an excellent base for the preparation of potatoes. It is convenient to prepare such a dish with portion pieces.

  • The taste bouquet of a dish cooked by this recipe, bright, interesting and not only thanks to Pineapple. The original composition of the marinade for duck, in addition to honey, soy sauce, includes ginger and balsamic vinegar, gives the dish spike and unique taste.
  • Duck - 2 kg.
  • Honey - 1 tbsp. l.
  • Soy sauce - 3 tbsp. l.
  • Olive oil - 1 tbsp. l.
  • Ginger - 1 tbsp. l. Grinding root
  • Balsamic vinegar - 1 tsp.
  • Lemon - 1 pc.
  • Pineapple - 1 pc.

salt pepper

  1. How to do:
  2. Prepare marinade: Mix in a bowl to a homogeneous state of honey, soy sauce, olive oil, ginger, balsamic vinegar and juice from one lemon. UTKA-S-Ananasami
  3. Duck wash, dry, rub the salt, pepper. Put in the dishes with sides, to deceive on top of the marinade, and pour the remains inside.
  4. Pineapple cut into rings, clean and cut every ring on 8 parts. foto-utki-v-marinade

Inside the birds lay the pieces of pineapple, grind the cut with toothpicks, put into the form for baking, cover with a lid and put into the oven. Prepare at a temperature of 160-170 degrees 1.5-2 hours. Then open the lid and bring until readiness, having hooked in the oven for about 20 -30.

Vintage recipe for soft and tasty duck baked in dough

UTKA-S-Ananasami-V-Duhovke

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

For you another interesting way of cooking birds. So that the meat is soft and juicy baked it in the test. This is an old recipe, which in our time forgot, because the hoses and hoses for baking appeared in the kitchen. But the charm of this method is that the shell in which the bird is baked is also edible and, as the fans say this dish, crispy dough, impregnated with duck juice, is eaten faster than meat.

Duck - 1.8 kg.

Potatoes - 4 pcs.

Duck - 1.8 kg.

  • Vegetable oil - 2 tbsp. l.
  • Salt - 1 tsp.
  • Paprika - 1 tsp.
  • Thyme - 0.5 h. l.
  • Rosemary - 0.5 h. l.
  • Mustard grains - 1 tsp.
  • garlic - 5 teeth

Honey - 1 tbsp. l.

  • For dough:
  • Kefir - 350 ml.
  • Water - 250 ml.
  • Salt - 1 tsp.
  • Eggs - 1 pc.

Flour - approximately 900 grams.

  1. Detailed description of the recipe: UTKA-ZAPECHJONNAJA-V-TESTE
  2. To wash the carcass, cut off the neck and extreme phalanges of the wings so that they do not interfere with wrapping the bird into the dough. Dry paper towel. Mix in a bowl of marinade products and deceive the duck outside and inside. Leave marinated for 3 hours, you can more. UTKA-V-SUHOM-MARINADE
  3. For half an hour before the end of Marinion, you need to knead the dough. In a cup, mix kefir with water, break the egg, salt, stir for a fork or a wedge. Gradually add sifted flour by kneading the dough. First we mix for a fork or wreath, then with your hands. Finally knead on the table, the dough should be soft, but do not stick to the hands. Wrap it in the film and leave for 20 minutes. Zamesit-Testo-Na-Kefire
  4. Potatoes wash, clean, cut into medium sized sizes, salt, pepper. Tightly fill the duck potatoes. Nachinit-Utku-Kartoshkoj
  5. Roll out a large 5-7 mm thick dough. To put the backside up the back up, cover first one half of the dough, then another, tightly wrapped the bird. Crop the extra edges, walk on them with a rolling pin so that there are no holes from which the juice can be found. Ducklings turn over, cut off the more superfluous dough and make the coverage.
  6. The baking sheet is slightly lubricating with vegetable oil, lay a bird on it. Send to preheated to 200 degrees oven for 1 hour. Zavernut-Utku-V-Testo
  7. Remove the baking sheet from the oven, reduce the temperature to 160 degrees. At the bottom of the design of the test with a knife to make cuts so that the fat is fat. Then to pour a dish with this. This is done in order for the dough not only from the bottom to be saturated with duck fat, but also on top.
  8. We put the baking sheet back into the oven for 30--40 minutes. Every 10 minutes you need to get out and water the dough with fat. SMAZAT-Zhirom-UTKU-V-TESTE
  9. Baked dish get out of the oven, neatly cut off the top with a knife. The duck under the test is turned out to be pale, so it needs to be lubricated with liquid honey.

Reinforce to be baked at a temperature of 180 degrees in convection mode. After about 20 minutes, how the crust will become golden, remove the duck out of the oven.

Video cement of a juicy duck in Polish in beer

The author of the video, Julia Vysotskaya is delighted with this old Polish recipe. Thanks to the beer, the bird turns out an interesting taste, a beautiful golden look.

Be sure to take the current article on a note with a step-by-step recipes of a soft and juicy duck in the oven. They will allow you to create real culinary masterpieces, which will undoubtedly decorate your table, and the taste will be remembered for a long time.

Enjoy your meal! Bird on the table - holiday in the house.

Russian proverb

Prepare a duck in the oven so that it turned out tasty, not dry, interesting, originally and not fat, is quite difficult, believe me. Without practices, skills and theoretical connivanity, turn this phint ears is quite problematic. Of course, there are cooks from nature - they are all right and immediately, they feel the products and intuitively realize the recipes of any complexity, without looking into the crib, but such hardly they will be asked by Mr. Google, how to make a duck in the oven. Today's conversation - with those who love to cook, makes it inspired and with excess, but at the same time carefully listens to the recommendations and advice of the experienced.

Foto-Utki-Zapechjonnoj-V-Teste

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

To the contents ↑

How to choose a good duck for baking - Duck is ready! - Let her go, let it flies.

K / f "That MUNHGAUZEN"

Oh, just do not need to raise brings, mentally referring to the author of the article with the question of the type "What is there to choose? Came, bought - that's all parsley! " Properly chosen bird - a pledge of a delicious dinner. Incorrectly chosen bird - a warranty of spoiled mood. You can, of course, to put everything on samonek and standard and quite traditionally hope for "maybe", no one argues, but it's better to think a little now, pay attention and put a tick in my head, so that you are not angry at yourself for in vainly lost money and time. So how to choose a good duck?

In the market, more likely you will be offered a person of an old age, which has not been cracking for a long time, but only occasionally raised duck more dotted dynamics ... hoarse voice. I can identify such a young lady, carefully looking at it and, sorry, adording her bust: the "modules" the bones are soft, and the chest can be slightly rumped; "GRAVKI" of the same blasphemy in relation to their own sickness will not allow. Pay attention to the manicure: claws of a young duck smooth and parallel to each other; Claws of the old bird often "look" in different directions, they are tough and durable. Well, and another obvious sign of age - wrinkles: the old duck over the beak should have many, many folds, and the fewer folds, the younger waterfowl.

There is a chance that you will be trapped by Peteitrop Time Paleolithic in the supermarket, of course, much less, however, and here it is worth being alert. Do not forget about the obvious signs of young high-quality poultry: fat should not be thick, dark yellow (the lighter, the more nice), the size is better less than the more, the skin is a whole, without darkening, inner fat - without a characteristic greenish shade, The stock is not acidic. If you have a choice, give preference to an unpacked bird: who knows what is hidden under a hermetic vacuum film, in which the duck is detrelly wrapped?

Zapechjonnaja-Utka-18

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

So, when the choice of birds is made, it is worthwhile to choose a recipe. What do you personally like? What preferences do your family? What to cook so that the family is cooled from pleasure?

Duck pieces baked in the oven If something walks like a duck, rushes like a duck, and looks like a duck, it is a duck.

American proverb

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • Duck pieces - a convenient solution when you are limited in temporary resources: you will need to wait for the readiness of such a dish not so long as a similar, but baked entirely, so if you want a duck in the oven, but I want to walk around the kitchen, going crazy from spreading On the house of fragrant odors, this recipe for you.
  • 1 Tushka duck (or the required number of "spare parts" - legs, breasts, fences);
  • 3 large oranges;
  • 2 tbsp. l. honey;
  • 3 sprigs of rosemary;

Salt, pepper to taste.

Duck Wash, dry, cut into portions. Pretty dry the skin with disposable towels. Sutitate with a mixture of salt, pepper and honey, fold into the form for baking with high sideboards. From one orange, squeeze juice, pour them prepared meat. The remaining citrus frills with thick circles, spread next to the duck.

Lay there with rosemary sprigs. Cover the foil, clean it in a cool place and leave for marinations for 3-5 hours.

Zapechjonnaja-Utka-17

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

Bake under the foil at a temperature of 200 degrees 50 minutes, then remove the foil and allow meats to be shred in the oven for another 10-15 minutes. Serve, watering orange juice mixed with duck fat.

Duck baked whole with fruit (recipe with step-by-step photos)

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • This is the basic recipe for stuffed duck prepared in the oven. Apples and plums are used as the filling. Apples are the most popular fruit for poultry stuffing, and it is at hand all year round, it can be changed depending on the season to other fruits, for example, quince or oranges.
  • Middle duck 1 pc.;
  • Apples 3-4 pieces;
  • plums 4 pcs.;
  • Salt 1 tbsp. l.;
  • A mixture of spices for poultry 1 tbsp. l.;
  • soy sauce 25 ml;

Honey 25 ml.

Duck rinse from the inside, inspect that there are no rest residues. Boil the water in the kettle. The root bird in the sink or a big bowl. Start watering the carcass steep boiling water from the kettle. After a thorough dummy, the skin of the duck is slightly narrowed and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a solid crust. It is also possible to make oblique cuts before watering - they look beautiful on the finished duck.

Zapechjonnaja-Utka-8

Sound the duck with a paper towel, carry salt and spices and leave to pickle for 30 minutes.

Prepare fruit: Clean the core, cut the slices or pieces. Furnish the duck fruit by distributing them inside.

Sewing a hole or secure a spiner.

The legs and wings of the duck are tied by culinary thread. It is not necessary to do this, but it will look pretty more beautiful, groping carefully.

Zapechjonnaja-Utka-1

Nature poured parchment and put a bird back up. Bake in the oven at a temperature of 180 degrees 40 minutes (to crust).

Then remove the duck out of the oven and turn up the breast up, then bake another 40-50 minutes at a temperature of 170 degrees. Again interrupt the process and get duck to lubricate it with icing (soy sauce with honey) for a beautiful crust. Prepare as early as 20-30 minutes.

Apples, potatoes and other fruits, which will be served as a side dish can be added to the bastard.

Zapechjonnaja-Utka-2

ZAPECHJONNAJA-UTKA-12

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

To make sure the duck readiness, pinched it in the most fattest place - Sukrovitsy should not be.

Duck in sleeve baked in the oven

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • If you do not have masters with a lid, if you do not trust your culinary intuition and are afraid to cut the duck if the thoughts about laundering the oven from fat splashes spoil you mood, this recipe for you. Boldly pack the bird in the sleeve and rest - everything and without your control will get juicy, gently and gently.
  • 1 duck carcass weighing 1.2 - 1.5 kg;
  • 5-6 large acid apples;
  • 5-6 potatoes;
  • 5 kardamon boxes;
  • 2 stars of Badaina;
  • 1/3 teaspoon cinnamon;
  • 3 large oranges;
  • chili pepper pinch;
  • 100 ml of low-fat cream;

Salt to taste.

Potatoes clean, cut by large slices. Apples cut into 4 parts, remove the core. Apples and potatoes insert into a bowl, sprinkle with cinnamon and pepper, add Badyan and cardamom, salt to taste, mix.

My duck carcass, we check whether it is well reduced, we succeed in disposable towels, we rub the salt and honey. Part of the apple-potato filling fill the duck, sew.

I spread the duck in the sleeve, next to the remaining apples and potatoes. There, gently overflow cream, as you should tie and lay out on the baking sheet.

Zapechjonnaja-Utka-15

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

5. And after removing the duck out of the oven, get pieces of oranges, put them on the sides, paint the warm syrup and fresh slices of fruit. This product. Such an insane magnificence awaits you, just a look! Enjoy your meal!

We bake the duck at a temperature of 200 degrees one and a half hours. Upon expiration of the specified time, if you wish, the sleeve can be cut and return the duck into the oven for shutting. When the feed is transferred to the duck on the dish. Do not forget to remove the threads, decorate the remaining apples and potatoes.

Behind the duck in Pekinski still stretches the train of Soviet popularity, born in those times, when this dish could only taste the restricted restaurants. The glory of this bird is also due to the fact that it is almost unrealistic to cook it at home - few people, for example, will decide to acquire a special unit to blow the skins separating the skin from meat, thus providing a special crisp. However, if you adapt the recipe under the conditions of standard home kitchen, lowering some technological stages, you can get quite a good bird, the taste of which even the most arrogant consumers will appreciate.

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • And yes, to implement this recipe, try to find the duck of the Beijing breed - it has a thin skin and less fat.
  • 1 Duck carcass weighing about 1.5 kg;
  • 2 liters of water;
  • 50 ml of rice vinegar;
  • 1/2 h. L. cinnamon;
  • 1/2 h. L. Hammer Fennel Seeds;
  • 3-4 Badyan stars;
  • 1/2 h. L. Ground cloves;
  • 1/3 h. L. acute red pepper;
  • 3-4 cm fresh ginger root;
  • 2 tbsp. l. honey for marinade;
  • 1 tbsp. l. honey to lubricate the finished duck;
  • 5 cloves of garlic;
  • 1 tsp. hammer ginger;
  • 2 tbsp. l. sesame oil;
  • 100 ml of low-fat cream;

Zapechjonnaja-Utka-4

3 tbsp. l. soy sauce;

My duck is carefully mine, if necessary, spent, check whether the skin is quite purely prepared.

We are preparing a marinade - put the root of ginger sliced ​​on thin pieces, add honey, vinegar, cinnamon, carnation, badyan, fennel, pepper, pour water. We bring to a boil, weganong 3-5 minutes. And we immediately run a carcass with a boiling marinade - the skin at the same time stretches, it will become noticeably darker. After that, we rub the duck with garlic and dry ginger.

Duck prepared in this way on the jar, put in a bowl and hide in the refrigerator - pickled. Duck need access to air from all sides, while a lot of juice will be distinguished - it is for this reason that the bank must be put in deep container. Marinate duck at least 12 hours.

Zapechjonnaja-Utka-6

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

A few hours before cooking, we get from the refrigerator, we leave at room temperature. After shifting in a baking sheet with high sidebar and baked, the cover of foil, for 1 hour at a temperature of 200 degrees. Upon expiration of the specified time, we remove the foil, coating with a mixture of soy sauce and sesame oil, bake to ruddy crust at 220-230 degrees (about 10 minutes). Get out of the oven, we lubricate honey and baked for another 5 minutes, then the duck can be served.

Juicy soft duck in beer

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • The duck in beer is a treat for real gourmets. The dish is delicately solid and, you can even say, brutal: a noticeable bread fragrance gives the bird an additional satiety.
  • 1 carcass duck;
  • 5-6 acidic apples;
  • 1 bottle of beer (better - light, you can and dark on an amateur);
  • salt, pepper to taste;
  • 1 tsp. cumin;
  • 3 booton cloves;

10 peas of fragrant pepper.

Zapechjonnaja-Utka-5

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

My duck, if necessary, wipe, wipe with paper towels. Poultry carcass rudder with salt and pepper, lay out in cheat. Around the decays chopped on the quarters, mixed with spices. Pour beer, cover with a lid, send it into the oven. We bake at a temperature of 200 degrees at least 1 hour. Apply with boiled potatoes or rice. In the resulting sauce shamelessly macae pieces of bread.

Duck with pumpkin and oranges

Successful for the bird is considered marinade from Honey and mustard, he copes with his work. Interesting this recipe is still the fact that the dish is prepared with a filling, which is obtained very tasty, thanks to juice and fat, which is impregnated with rice.

  • Not the most standard option for cooking duck in the oven, it will probably enjoy lovers of non-standard combinations and taste discoveries.
  • 1 duck carcass weighing up to 1.5 kg;
  • 400 g pumpkins;
  • 2 orange;
  • 1/2 lemon;
  • 1/3 h. L. nutmeg;
  • 1/2 h. L. paprika;
  • 1 bottle of beer (better - light, you can and dark on an amateur);
  • 3 large oranges;
  • 3-5 thyme branches;

3 cloves of garlic.

Before cooking, the duck carcass must be rinsed and dry well with disposable towels, then you need to grasp the bird with a mixture of honey, pepper and garlic salts.

We leave for 5-8 hours for marination.

ZAPECHJONNAJA-UTKA-11

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

Large pieces of pumpkin, mix with oranges, sliced ​​with the same pieces, add nutmeg, paprika, lemon juice, thyme. The resulting stuffing hide in the middle of the carcass, lay the duck on the baking sheet. We leave the duck in the oven, we bake at a temperature of 180 degrees 1 hour. Five minutes before readiness, lubricate a mixture of honey and garlic.

10 options for non-standard filling for duck in the oven - hit. Duck. With apples. She seems to be well delighted. - She seems to be also dreamed of sauce on the road. - Let her go, let it flies.

- Yes? How cute on her side. So, I ask for the table!

  1. Do you want unplaced dinners? Belly fantasize and creative with fillings - the duck in the oven will be pleasantly to surprise the admiring family of novelty, fresh flavors and your unexpected culinary solutions. The main rule of experiments - do not be afraid: even if it turns out not exactly as you planned, no one knows about it, but in response to the possible perplexity of households you can always, proudly recking the offended tip of the nose, to declare that they have no missing Understanding innovative solutions in the field of cooking.
  1. Cranberry or underwear - sour berries refresh the fatty meat of duck.
  1. Dry bread crumbs and bacon - thin smoked notes and rich bread perfume turn such a duck in the dream of any man.
  1. Potatoes - satisfying and habitual, what else to say?
  1. Buckwheat - option for lovers of healthy food. Want to lose a little? Add unhealthy, but insanely fragrant forest mushrooms.
  1. Rice with vegetables - useful, easy, traditionally and bright. Well, and delicious is definitely.
  1. Makarona - Yeah, it is. In combination with fatty duck juice, it turns out unrealistic or elegant.
  1. All sorts of legumes - sounds strange, but this is a very worthy decision. Retooth, affordable and, oddly enough, tasty: beans, peas and other comrades love the "fat company".
  1. Dried fruits and nuts are an amateur. Sweetish notes in meat do not like everyone, but this option looks at the festive table especially interesting and original.
  1. Quince - Wow, how great it turns out a duck with this fruit! It seems they were generally invented on Earth for each other.

Zapechjonnaja-Utka-3

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

Cabbage with prunes - no pathos, just homely delicious.

10 tips how to prepare a delicious duck in the oven If you want to catch a duck, do not rush. Silent and wait - it will become curious, and she will surely dry out his nose.

Harpel Lee, "Kill the Mockingbird"

  1. Experienced hostesses Many things are doing on the Nativity: Well, let's say, knowing that when driving chicken, it is important to check whether it remains inside a piece of liver with a sub-green bile, automatically check the same moment and in a duck. This is right, and often the advice offered on the Internet sound naive and fetched. However, even if you consider yourself a "duck" guru, look at the tips - who knows, can you find something new and useful for yourself? Well, and if you have never baked a duck in the oven yourself, read it. Read and memorize.
  1. Basic actions - rinse the duck, check how the bird is paid, dry the skin is in many respects the key to success. Neglecting the first points, it is easy to minimize all the subsequent efforts to cook a delicious dinner (agree, not very fun, separating the duck, suddenly detect that it baked it with the crude stomach or forgot to remove a couple of features, hid under the wing).
  1. Poultry often has a characteristic not very pleasant smell. He does not mean that you bought an unsuccessful duck, it's just a feature of game. Long-term marinization is quite capable of solving this problem: if you are swinging with spices and salt meat, after baking, you will only get a stunning flavor and tasty meat. By the way, the meat: Marinity also helps to soften the possible age characteristics of the bird purchased by you, so that the preliminary retention of ducks in the marinade is solid advantages (well, and one minus: wait is so sad! ..).
  1. Fill the duck with a filling just two-thirds - almost any filler in the process of baking will be soaked with duck fat and juices, significantly increasing in the amount. You can, of course, decide that your generous nature does not imply half-sided solutions (well, or solutions for two thirds), and crash to the bird filling from the whole of your broad soul, however, be prepared for the fact that with a large share of the probability of duck It will simply burst in her back. Well, if it does not burst, then most likely plot in you hot filling, when you give a dish to the table and take the scissors for game.
  1. For reliability it is recommended to sew a "hole" in the duck to the filling that you are so lovingly prepared and stuffed inwards, there remains there. In addition, this simple action you will also help you to become tastier - when it is baked, it will be soaked with outstanding fat, most of which leaks in filling.
  1. "The ass" (soup) is better to cut the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl, it is often about excess fat and a possible unpleasant smell. In general, the possibility of a delicious winnings is fading before quite a real threat to get a clink with a very specific turn.
  1. Bake the duck in the oven, of course, the best in the cheat - there will be warm and cozy there, and it will be able to go through, if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: in view of the fact that the duck is fatty, a lot of fat will stand out during the baking, there are a lot of fat. If you take an ordinary metal sheet with conventional sides, the fat will have to scrape from the bottom of the oven.
  1. Shopping duck is baked about 1 hour, home - at least 1.5 hours. On average, cooking time is determined at the rate of 45-50 minutes per 1 kg of meat plus 15-20 minutes to shut the crust. More - it is not always better: you can tribal to cut. If you want to hold a little longer, cover the foil or come back to paragraph 6 - crazy. Meat's readiness can be defined with a culinary thermometer - in the hip duck temperature should be 80 degrees.
  1. When baking, the duck is not bad to water the released juice - it will give me the meat an extra juitness, and will provide a beautiful shiny skin. Well, plus to everything - the taste: what you marinated meat will certainly be in the juice, which means again in the duck. Credit, in general.
  1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - meat juices are evenly distributed inside, the duck "comes" and will become the most juicy and soft.

ZAPECHJONNAJA-UTKA-7

So, let's start with the fact that the duck in the oven is not the simplest for the fulfillment of the dish, however, it is worth recognizing that in many families it is a completely traditional kushan, which with pathos, dances and tambourines are preparing for particularly solemn reasons. Duck with apples, duck in foil, duck with quince, duck in wine, duck so, duck soyak, duck in a new way, in an old, tricky - options for darkness. What to choose not to spoil the bird and please the family and personal culinary ego by the excellent result? Let's deal with.

Well, and most importantly (believe me, it is the main thing - the final barcode) - sauces. Paint the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartar and mayonnaise - everything is good that you like. By the way, the traditional sauce to the duck in the Chinese cooking - "Hoisin": soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe to dream on this topic?

P. S. - She Prap - said the Swiss. -Hh effort Shir's shull fcomily with forehead!

A. Duma, "Three Musketeers"

And last, afterword, so to speak. When baking a real home duck will stand out a lot, a lot of fat. Do not neglect these treasure! First, it can be used to prepare Confit de Canard - rich and very fragrant stew, known in the people just like "conference." Secondly, it is a wonderful additive to patentam and sausages. Thirdly, it's just a fat on which potatoes can be fed or baked vegetables. It is miraculously combined with buckwheat, millet, rice and paste. On it you can put out cabbage, it's great to add it to the pea puree, it "plays wonderful" in the company with a baked pumpkin. In general, everyone has long been known: goose fat or duck, it is just a very valuable product that can not just take and throw it away. And you know. And do not throw away.

Zapechjonnaja-Utka-14

Let on your table a duck happens often and tasty, pleasant appetite!

Duck in the oven: how to cook a soft and juicy duck at home

The duck in the oven is a very festive dish that becomes the center of the whole celebration. At least in our family, it is rarely preparing simply so without reason. And since the most important holiday will come very soon - the new year, it's time to start planning and make your menu.

If with snacks and salads already more or less everything is clear, then I personally have difficulties with the second dish. After all, if you believe the signs, it is impossible to serve a pork to the table so that the pig is favorable to you all 2019. Therefore, I choose between chicken in the oven, goose or duck.

And I have a hurry to share with you interesting recipes for the baking of this game. And they, as you understand, a lot! It can be stuffed, bake in the sleeve or in a grazing, serve with potatoes or apples. The choice, as always, is great!

In addition to the fact that the duck can be baked entirely, it is also served with pieces. Everyone chooses which option he is more likely. Well, let's start?

Soft and juicy duck with honey in foil

Duck is especially good in honey marinade. It is based on it usually prepare this bird. Sweet notes make a dish especially tasty. Well, and crust, of course, becomes very beautiful. And thanks to foil meat, the meat is languishing, soaking with its own juices and condensate

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • We will need:
  • Duck - 2.5-2.8 kg;
  • Salt - 1.5 h. Such;
  • Black pepper - 1 h. Such;
  • garlic - 3-4 teeth;
  • honey - 1 tbsp;
  • Mustard - 1 h. Such;

Paprika - 1 h. Such.

Cooking:

1. Prepare the duck. We rinse it well, if necessary, plunder the penes from the feathers. Cut the tail and thin parts of the wings. We dry with paper towels.

2. Lock the carcass with a mixture of salt and pepper from all sides and inside.

Garlic cut rings and also rub the entire surface to them.

3. Cover all the food film and send to the refrigerator to marinate from 3 to 12 hours.

4. We remove all the slices of garlic from duck so that they do not burnt during the baking. Put it on a baking sheet, covered with two-three foil layers. Tightly wrap it and put it in the oven at 180 degrees for an hour and a half.

5. At this time we mix mustard, paprika and honey.

After 1.5 hours, we get a duck and deploy it. I lubricate half from the prepared sauce and put it again for another half an hour.

Then we lubricate the remaining marinade and send it into the oven for another 30 minutes.

In the process of baking, we water the distinguished poultry.

Finished duck shift on a beautiful dish, and you can serve to the table!

Duck with apples and oranges in the oven

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • Duck with apples is such a familiar and favorite combination of products. But in this recipe not only apples, but also oranges! It may seem that the dish will be sweetish, in fact it is not. In it, all tastes are very harmoniously connected to each other. Fruit notes with honey and soy marinade make dish unforgettable!
  • Duck - 1 pc.;
  • Apples - 2 pcs.;
  • Orange - 1 pc.;
  • honey - 2 h. Such;
  • Soy sauce - 1 tbsp;

Paprika - 1 h. Such.

salt pepper.

1. Prepared duck roll out salt and pepper outside and from the inside. 3. Also we rub the bird with a teaspoon of honey. We leave for two hours so that it is pretty soaked by marinet.

2. At this time, apples and orange cut the quarter, leaving the peel, but removing the bones. We spite them and pepper.

We put into fruits a second teaspoon of honey and a tablespoon of soy sauce. Mix everything.

3. Strip our duck oranges and apples, not very tight.

The remaining fruits just put on next to the bird.

4. Put everything into the shape, shining foil. We also cover the dish with foil and remove the oven for 2 hours preheated to 180 degrees, from time to time watering the bird released juice.

20 minutes before graduation, I surprised the upper foil to form a crispy, fried crust.

Fragrant and very juicy duck, soaked in fruit juice - this is a real decoration for a festive table!

How to cook duck on Peking?

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • Duck with apples is such a familiar and favorite combination of products. But in this recipe not only apples, but also oranges! It may seem that the dish will be sweetish, in fact it is not. In it, all tastes are very harmoniously connected to each other. Fruit notes with honey and soy marinade make dish unforgettable!
  • Peking duck is a dish who came to us from the Middle Kingdom. You were not in China, if you didn't try such a kushanye. And, of course, you always want to repeat the recipe already at home, but we simply not find many products in ordinary stores. You have to get out and use what we have. This recipe is simple, but the process itself takes quite a long time. But the result, of course, will delight everyone!
  • Red semi-sweet wine (or vodka) - 150 g;
  • Soy sauce - 150 g;
  • Spices (saffron, rosemary, coriander;
  • salt;
  • Wine vinegar - 1 cup;

Boiling water - 2-3 liters.

  • For sauce:
  • garlic - 3-4 teeth;
  • Soy sauce - 2-3 tanks;
  • Olive oil - 1 tbsp;

Paprika - 1 h. Such.

Tomato ketchup - 1 tbsp.

1. In the container in which our duck will pick up, pour wine, soy sauce, 1-2 glasses of warm water. We put the spices and salt, mix well.

Let's put a prepared bird in the marinade. We remove into the refrigerator or on the balcony (if it is cold) for 48 hours, every 5-6 hours turn the bird on the other side.

2. After the specified time, we pull the bird and water it from all sides with a solution of boiling water and wine vinegar.

3. Heat the oven to 200 degrees. At the bottom, we put a baking sheet with water, and slightly above put the lattice with a bird. Cooking 1.5-2 hours.

4. Peking duck is served with a special sauce that can be made as follows. We mix soy sauce, ketchup, olive oil and honey. Tomis in the microwave oven 2 minutes.

Sauce should thicken.

5. Take away the duck out of the oven, let it cool down a little, then we are separated into pieces. Apply with pancakes and vegetables. Yummy!

Baked duck with buckwheat and apples in cheat

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • Duck with apples is such a familiar and favorite combination of products. But in this recipe not only apples, but also oranges! It may seem that the dish will be sweetish, in fact it is not. In it, all tastes are very harmoniously connected to each other. Fruit notes with honey and soy marinade make dish unforgettable!
  • The duck stuffed with buckwheat will not only surprise your guests, but also will satisfy them so that no one will remain hungry. After all, it is meat, and a garnish in one bottle. And thanks to the cheat, the bird is stealing in its own juice, soaking the filling, which, by the way, consists not only from buckwheat. But also from apples, and prunes. And these ingredients are optional, you can not add them if you do not want. But this combination is incredibly tasty!
  • Buckwheat cereals - 1 cup;
  • prunes without bones;
  • Apples - 2-3 pcs.;
  • honey - 80 g;
  • Mustard - 80 g;

Paprika - 1 h. Such.

Salt, seasoning for poultry.

1. Clear honey in the microwave oven and mix it with mustard, seasonings and salt. We rub this mixture with a clean, dried duck.

We wist all outside and inside.

Wrap a carcass with a food film and remove at least 2 hours in the refrigerator, and better at night.

2. Wash buckwheat and pour salted water, cook until half-ready.

Apples cut by quarter, removing the core.

3. Fill the duck with a prepared stuffing: first put a couple of tablespoons of buckwheat, then a couple of apple fractions and washed prunes. And so, until everything is over. Hole close to the toothpicks.

4. I turn over the bird on your back and put it in a scribe.

If the carcass is too big, and the lid of the sweeps is not closed, then cover it with foil.

Cover the foil so that its edges go inside. Thus, the entire standing condensate will not flow out. We indulge in one tablespoon of water inside and send the oven to the oven preheated to 190-200 °. We bake 1.5-2 hours.

30 minutes before the end of the cooking, we remove the foil or cover and let us be twisted and podzole.

Beautiful and fragrant duck with a bright and unusual filling will cause delight from everyone, who is lucky enough to taste it!

Soft, juicy duck with potatoes in sleeve at home

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • Duck with apples is such a familiar and favorite combination of products. But in this recipe not only apples, but also oranges! It may seem that the dish will be sweetish, in fact it is not. In it, all tastes are very harmoniously connected to each other. Fruit notes with honey and soy marinade make dish unforgettable!
  • Very simple recipe for which you can bake duck and for everyday dinner. In this way, I often prepare a chicken. And the sleeve, of course, helps in this matter. After all, there is nothing easier than folding the bird and potatoes in the package and bake it in the oven. Attaching the crumb of effort and time, you can cook an excellent second for the whole family!
  • potatoes;
  • salt pepper;
  • mayonnaise;

Paprika - 1 h. Such.

Garlic and greens at will.

1. Pure, prepared duck rod with a mixture of salt, pepper and mayonnaise. We leave to marinate in the refrigerator 30-60 minutes.

You can add grated garlic or favorite spices at will.

2. We put a bird in a baking hose. Here we put the purified potatoes. We bake in a heated to 180 ° oven 2 hours.

After two hours, cut the sleeve and leave to be baked for another 20 minutes.

Ruddy, beautiful duck, baked in sleeve with potatoes, will be a full lunch for the whole family!

Fragrant duck in orange sauce in the oven

Exquisite, very fragrant marinade from juice and orange pests makes a duck truly royal dish. Cognac shaves the bright taste of citrus, honey adds sweetness - what could be better?

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • Duck with apples is such a familiar and favorite combination of products. But in this recipe not only apples, but also oranges! It may seem that the dish will be sweetish, in fact it is not. In it, all tastes are very harmoniously connected to each other. Fruit notes with honey and soy marinade make dish unforgettable!
  • Want to surprise your guests? Then cook the game for this recipe. They will come crazy only from one fragrance as soon as the threshold of your home!
  • Orange Zeed;
  • Orange juice - 1 cup;
  • garlic - 3-4 teeth;
  • dried ginger - 1 h. Such;
  • Cognac - 1 tbsp;
  • Soy sauce - 10-20 ml;

Paprika - 1 h. Such.

Black ground pepper and salt to taste.

1. My duck and dry, we appline salt on it, rubbing it well on her surface.

2. Cognac mixed with a piece of orange and rub on this mixture our bird. We leave to marinate for the night in the refrigerator.

3. Then we shift it into the package for baking and prepare in the oven at 200 degrees of 30-40 minutes.

4. We take a couple of tablespoons of the wounded duck fat, mix it with a quarter of a glass of orange juice, soy sauce, black pepper, dried ginger and honey.

We water the ready marinade our duck, cutting the package for baked and cook for another 40 minutes.

The cooking time depends on the size of the bird, as well as from the oven itself.

The fragrant dish will fight with its taste of all sow!

A simple recipe for delicious and tender ducks in the domestic test

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • I am sure that the duck in the dough you have not prepared! And in vain! Many do not want to communicate with recipes, where you need to knead the dough. But in fact, there is nothing complicated. Having tried once crisp bread, inside which the gentleness meat tried, stuffed with potatoes, you will be conquered for your whole life!
  • Duck - 1.8 kg;
  • potatoes - 4 pcs.;
  • Salt - 1 h. Such;
  • Paprika - 1 h. Support;
  • thyme - 0.5 h. Such;
  • Rosemary - 0.5 h. Such;
  • Mustard grains - 1 h. Such;
  • garlic - 3-4 teeth;
  • garlic - 5 teeth;

Honey - 1 tbsp. l.

  • Vegetable oil - 2 tbsp.
  • kefir - 350 ml;
  • water - 250 ml;
  • flour - approximately 900 g;
  • Egg - 1 pc.;

Paprika - 1 h. Such.

Salt - 1 h. Such.

1. In order to conveniently wrap a duck into the dough, cutting her wings and neck. We rinse and dried with paper towels.

2. We rub it with a mixture of spices and salt (for this we mix the crushed garlic, the grains of mustard, salt, paprika, thyme and rosemary). Cover the package and remove into the fridge to marinate for two or more hours.

3. For half an hour before the end of Marinovka knead the dough. To do this, mix water and kefir, we introduce the salt and egg, mix. And parts begin to pour sainted flour. When it becomes difficult to mix with a fork, we begin to make your hands. The finished dough is removed under the film and let him relax at room temperature for 20 minutes.

You can knead the dough from any ingredients.

4. Potatoes clean and cut slices. Solim and Pepperm.

5. Strike duck potatoes.

Roll over a large test of a 5-7 mm test and lay out the duck back into the center. Watch the bird with a dough from two sides. If the ends turned out too long, then cut the surplus of the dough. The edges are blind or ride the rolling pin so that there are no holes.

6. Lubricated the baking sheet with vegetable oil and lay out our duck on it in the test. We bake in the oven at 200 degrees 1 hour.

After 60 minutes, we get a baking sheet, we make cuts in the test, through which fat will flow. Pour the dough with a spoon with this juice.

We reduce the degrees from the oven up to 160 and continue to cook for another 30 minutes, every 10 minutes watering the dough released apart.

7. Take the duck and cut off the top of the bread. Lubricate the bird with melted honey and again we ship into the oven for 25 minutes at 180 degrees in convection mode.

Here is such a beauty! Crisp bread with gentle duck meat is so tasty that it is impossible to stay!

Stuffed duck with rice in honey-mustard marinade

You can use absolutely any spices and seasonings that each time reveal the taste of dishes in a new way.

  • If the duck is stuffed with potatoes, apples or buckwheat, then why not start it rice? It is quite a reasonable and correct decision, thanks to which this simple recipe appeared. The filling of the bird cooked in the juice becomes air and fragrant.
  • Duck - 3 kg;
  • Parished rice - 200 g;
  • carrots - 1 pc.;
  • Onions - 1 pc.;
  • garlic - several teeth;
  • Salt - 1 tbsp;
  • Black ground pepper - 1 h. Such;
  • dried rosemary - 1 h. Such;
  • Dried thyme - 1 h. Such;
  • Kurkuma - 1/3 h. Such;
  • garlic - 3-4 teeth;
  • Soy sauce - 4 tbsp.
  • Mustard - 1 tbsp;

Paprika - 1 h. Such.

Vegetable oil - 1 h. Such.

1. My, we succeed in a duck, remove part of the wing so that they do not burn.

2. Clean and finely chop garlic, mix it with salt and pepper. We rub the bird's surface with this mass.

3. Make Marinade. To do this, mix vegetable oil with thyme and rosemary. Here we add mustard, honey and soy sauce.

Pour a ready-made marinade duck outside and inside. We leave at least 3 hours, periodically shaking a package or a container in which our bird marine.

It is much more convenient to marine it in a package for baking.

4. Rice drunk to half-preparation, then rinse it under cold water.

Onions and carrots cut into cubes and fry in a frying pan. We send passage vegetables to rice, adding turmeric for color.

5. Take out a wizard duck. We shood the throat inside, fastening the skin toothpick.

Start it with rice mixed with vegetables. We close the hole also with toothpicks.

We shift the bird to the package for baking (you can use the same in which you marinated it, without merging the juice). We do in it puncturing toothpick in several places.

6. Bake in the oven at 180 degrees 2 hours. After that, cut the package and leave it to go further for another 20-30 minutes, focusing on your oven and the weight of the bird.

Video about how tasty and just bake duckly with cabbage

Duck perfectly combined with sauerkraut. And many know about it and successfully use in their culinary work. Looking at the video, you will learn how to cook something very unusual and so tasty that you can swallow your tongue!

Be sure to take the current article on a note with a step-by-step recipes of a soft and juicy duck in the oven. They will allow you to create real culinary masterpieces, which will undoubtedly decorate your table, and the taste will be remembered for a long time.

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