Oven baked duck sauce recipe. Duck dishes, in the oven

09.03.2020

Duck on our table is no longer a rarity. But for the dish to be truly magical, the sauce must be attached to the duck. Select correct sauce personal preferences or the way the duck is cooked will help the duck.

Attention! Some of the sauces below can be rolled up and opened as needed, which is great. Any of our sauces will flavor not only duck meat, but also any other.

Peking duck plum sauce

It is a traditional Chinese sweet and sour alliance of plums, soy sauce and spices. It also goes well with pork and lamb. Hot prepared sauce can be poured into sterile jars and rolled up if desired.

Prepare:

ripe plums (separated from the seeds) - 1 kilo
sugar - 120 gr.
vinegar (wine / rice) - 100 ml
soy sauce - 50 ml
cloves of garlic - 4 pcs. (medium)
peeled ginger (grated) - 1 tablespoon
cinnamon - 1 pc. (wand)
star anise - 2 pcs.

You need to prepare the sauce like this:

We boil all the ingredients for about 30 minutes after boiling (the plums should be completely boiled).
We get star anise, garlic and cinnamon from the total mass. Puree the rest with a blender and let it boil again.
We pour it into clean sterilized jars and roll it up, or just eat it (after cooling).

Spicy duck sauce

Prepare:

ripe plums (separated from the seeds) - 300-400 gr.
slices of tangerine (without films) - 200 gr.
sherry - 50 ml
soy sauce - 4 tablespoons
ginger, cinnamon, pepper (hot) - 0.5 tsp each.

You need to prepare the sauce like this:

We turn the components into mashed potatoes and boil for 8-10 minutes after the composition has boiled. For winter harvesting the sauce is poured hot into sterilized jars and rolled up. In another case, it is simply cooled and poured into a gravy boat.

Original duck sauce

Prepare:

ready-made Hoisin sauce - 200 ml
soy sauce - 50 ml
rice wine - 2 tsp
honey - 1 tsp
pureed ginger and garlic - 0.5 tsp each. (optional components)

You need to prepare the sauce like this:

Heat the Hoisin in a saucepan, add honey to it (or Brown sugar), wine, soy sauce, mashed ginger and garlic.
After boiling, the sauce is thickened by evaporating at least half on minimal heat. After that, it is cooled and served.

Orange sauce for duck

Duck plus oranges are a gastronomic classic. The sauce with oranges turns out to be spicy, sweetish with a subtle sourness.

Prepare:

orange fresh juice (fresh juice without pulp) - 150 ml
orange zest - 4 tablespoons
red wine - 100 ml
cognac - 2 tablespoons
water - 100 ml + for scalding the zest

You need to prepare the sauce like this:

Pour the zest with boiling water, but do not insist, drain the water.
Pour the scalded zest with wine and bring to a boil.
Pour in water (100 ml) and brandy, bring to a boil.
Add orange juice and boil for about 10 minutes.

Orange sauce for marinating duck

Prepare:

large orange - 1 pc.
soy sauce - 2 tablespoons
honey - 3 tablespoons
Dijon mustard - 1 tablespoon

You need to prepare the sauce like this:

Mix the components, marinate the duck in the sauce for 12-15 hours, and then bake it in the oven.

Duck sauce à la Duck à L'orange

Prepare:

orange juice (fresh juice without pulp) - from 1 large orange
orange zest - from 1 large orange
orange liqueur - 2 tablespoons
cream - 100 ml
honey - 3 tablespoons
salt, pepper - to taste

You need to prepare the sauce like this:

Rub the duck with salt, pepper and honey, fry.
Pour the liquid after frying and mix with fresh juice and liqueur, bring to a boil.
Add cream and boil until the sauce reaches the required (desired) thickness. At the end, salt and pepper it. Serve hot.

Raspberry duck sauce

The Portuguese came up with an unusual watering for the duck - from raspberries. This sauce, with its sourness and delicate sweetness, will give the fat bird a new flavor.

Prepare:

raspberry puree (from fresh or defrosted berries) - 200 gr.
vegetable oil- 1 tsp
vinegar 9% - 0.5 tsp
water - 50 ml
garlic - 1 clove
ginger (dry, ground) - a pinch
nutmeg (ground) - a pinch
salt - a pinch

You need to prepare the sauce like this:

Raspberry puree (crushed by pushing pure berries) in a saucepan, mix with water, salt, oil and spices. After boiling, cook for 4-5 minutes and rub through a sieve (separate the cake).
Add vinegar to the mashed mass and simmer for about 10-15 minutes. If you want the sauce to be very thick, add 1 tsp. starch, diluted in 1 tbsp. cold water, bring until the first signs of boiling appear and turn off the gas.

Raspberry duck sauce

Prepare:

raspberries (fresh or frozen) - 250 gr.
balsamic vinegar - 3 tablespoons
port - 250 ml
red pepper (hot or paprika) - 0.5 tsp.
sugar - 2 tablespoons
water - 2 tbsp.
starch - 1 tsp

You need to prepare the sauce like this:

Pour berries into a saucepan (do not defrost frozen), sugar and pour vinegar. When heated, the composition will begin to bubble.
Pour in port and boil for 4-5 minutes. Next, the sauce can be rubbed or left with fragments of berries.
To add thickness, add starch diluted in cold water, bring to the appearance of the first signs of boiling and turn off the gas.

Duck in raspberry sauce

Prepare:

raspberries (fresh or defrosted) - 250 gr.
granulated sugar - 5 tablespoons
red wine - 150 ml
soy sauce - 50 ml
lime - 2 circles
ginger (pickled) - 10 gr
cinnamon - 0.5 sticks

You need to prepare the sauce like this:

Soak raspberries in water or, if frozen, defrost them.
We prepare the marinade, in which we dip pieces of duck meat for an hour and a half. To do this, mix the soy sauce, 1 tbsp. sugar, ginger, cinnamon and 20-25 ml of wine. Taking it out of the marinade, put the duck meat in a mold and bake in the oven for 15-20 minutes. The baking temperature is 250 ° С.
Pour the remaining wine into a saucepan and get rid of the alcohol, bringing the drink to a boil.
Dip lime (circles without skin), the remaining sugar and raspberries into the slightly evaporated wine. Grind the sauce with a blender, wipe it and let it boil again.

This is a very interesting tangerine sauce for duck, goose or game fried in a liqueur or orange syrup glaze.

Prepare:

tangerines - 3 pcs.
orange liqueur (for example, Grand Marnier) - 50 ml
sour cream 28% fat - 200 ml
oil (any vegetable) - 2-3 tbsp.
chicken broth - 1 tsp
balsamic vinegar - 1 tablespoon
paprika - a pinch
allspice - a pinch
salt - a pinch

You need to prepare the sauce like this:

We fry the duck meat (ideally, the breasts) for 8-10 minutes, pour it with liqueur and fry for another 5 minutes, transfer it from the pan to the mold and place it in a warm (not hot) oven while the sauce is cooking.
Wash the tangerines and scrape off the zest from 1 of them (rub with a fine grater). Peel the tangerine itself from skins and films, cut into pieces. Remove all bones. The two remaining tangerines are needed to obtain juice: squeeze it out and filter through a strainer.
Mix tangerine juice with sour cream, broth and vinegar. Beat for 5 minutes.
Add zest and pieces of fruit, salt, pepper, pour in the liquid left after frying the meat. Stir in the sauce and pour over the duck pieces.

In addition to the above recipes, fans of poultry meat (and any other too) should know that this is not the whole range of sauces that can make a delicious alliance with duck (game, chicken or goose). Unrealistic tasty addition similar meat is considered as well as famous. It will not be less tasty or with sauce.

Delicious and original methods of cooking ducks, and especially duck breast sauce, are, perhaps, in the recipes of all cuisines of the world. In each country or area, duck is prepared in its own way: fried, baked or stewed. Cooking depends on the traditions and imagination of the culinary specialist.

But most of all, the Chinese have succeeded in this matter, whose recipe for Peking duck is famous all over the world. Indeed, it is rightfully believed that grated with honey, served with green sauce, juicy onions and tangerine cakes, duck brisket is The best way cooking this meat, especially for the festive table.

According to historians, the Peking duck recipe has very ancient roots: at the beginning of the 14th century, the imperial nutritionist Hu Sihui shared it in his fundamental work "The Most Important Principles of Nutrition."

Of course, the recipe has changed since then. And now Peking duck is traditionally cooked in two ways: fried in a closed oven or hung over an open hearth made of wood from fruit trees.

For home cooking, both methods are not entirely convenient, so there are many Peking duck recipes adapted to cooking this dish in your own kitchen.

Whichever Peking duck recipe you choose, the main component will still be the duck sauce, which is served already with the finished dish. In addition, a very important role for the taste is played by the Peking duck marinating sauce - this is sesame (vegetable) oil with honey and dark soy sauce, in which duck meat is marinated for several hours.

Oven-baked duck sauce or duck breast sauce, like the dish itself, has evolved over the centuries. Another factor matters: the sauce under which the Peking duck is served is cooked in different regions and localities in their own way.

But there is also classic recipe Hoisin sauce - traditional for Peking duck. Therefore, how to make duck sauce depends only on your personal taste preferences.

Hoisin - duck sauce - recipe classic cuisine... Making it from black beans and a spice mix at home is very problematic. But in order not to harm the taste, bringing it as close as possible to the traditional one, you can use ready-made Hoisin, which can be found on the shelves of large supermarkets.

Ingredients:

Hoisin - 200 g
Soy sauce (dark) - 50 g
Honey - 1 tsp
Garlic ( garlic powder) - 1 tsp
Rice wine ( vinegar) - 1 tsp
Ground ginger - 1 tsp

Preparation:

Pour the hoisin into a saucepan, add honey, stir well and put on fire.
Pour in rice wine or wine vinegar.
Add soy sauce, chopped ginger and garlic.
Mix everything well, let it boil and reduce heat to low.

The mass should simmer over low heat until it thickens and decreases in volume by about three times. Ready sauce can be immediately served for duck in the oven or even with a goose, or you can pour into separate container and keep in the refrigerator for a few more days.

Do not forget that duck fat is very valuable and useful product, the use of which within reasonable limits will help cleanse the body of carcinogens and accelerate metabolic processes. So bake the duck in the oven, serve it with this wonderful sauce and enjoy not only a delicious, but also a healthy dish.

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

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

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

How to choose a good roast duck

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

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

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

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

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

Duck pieces baked in the oven

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

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

Ingredients:

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

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

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

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

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

it basic recipe stuffed duck cooked in the oven. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry, and it's close at hand all year round, the plum can be changed depending on the season for other fruits, for example, quince or oranges.

Ingredients:

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

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

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

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

Sew up the hole or use a skewer.

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

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

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

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

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

Duck in the sleeve, baked in the oven

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

Ingredients:

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

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

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

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

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

Peking duck

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

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

Ingredients:

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

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

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

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

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

Juicy soft duck in beer

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

Ingredients:

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

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

Duck with pumpkin and oranges

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

Ingredients:

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

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

Leave for 5-8 hours for pickling.

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

10 options for custom filling for duck in the oven

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

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

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

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

Potatoes - satisfying and familiar, what else can I say?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

P. S.

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

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

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

Duck is usually baked for the holiday. It is in this form that it is especially good: juicy, blush, tasty. This also applies to wild birds. However, sometimes duck is fried, stewed, used for barbecue. Such dishes look less festive, but they also have excellent organoleptic qualities. This conclusion is true if we consider that the spices and spices for the dish are selected correctly. Any housewife needs to know which seasonings are more suitable for duck than others, and which ones are undesirable to use.

Seasonings suitable for duck

Gourmets claim that only one spice does not fit categorically with duck. This is zira. The rest of the seasonings will not spoil its taste. But it is still desirable to choose just such a bouquet of seasonings and spices that can give the food the best organoleptic qualities. Usually culinary experts give preference to additives, the list of which is given below.

Pepper... All types of peppers are suitable for duck, not just black. If they want to give it a slight pungency and sophisticated aroma, then add white pepper. Unique organoleptic qualities of the bird will be given by paprika, which is allowed to be poured generously. The Chinese season the duck with Sichuan pepper, sometimes called Chinese coriander. It is less pungent compared to other types of pepper, has notes in taste and aromas reminiscent of cloves and coriander. Lovers spicy dishes can add chili or cayenne pepper to the bouquet of seasonings for duck, but in small quantities.
Bay leaf... It gives the dishes a resinous sweetish aroma and a bitter aftertaste. 1-2 sheets are enough for a poultry carcass. They are laid inside or grinded, mixed with other seasonings.
Melissa... Another name for the plant is lemon mint. It gives the dishes a fresh, light, slightly bitter taste and aroma. For a duck carcass, 5-10 g of this spice is enough.
Juniper... Possesses coniferous notes, tart taste. For cooking, the fruits of the plant are used. For 1 kg of duck add 2-3 g of this seasoning. It is especially suitable for wild birds.
Garlic... This spice is one of the most popular and versatile. He makes duck dishes aromatic, gives them spicy notes. It is used both fresh and dried.
Dill... The duck is seasoned with the herbs of this plant. If it is fresh, then about 30 g is taken for the carcass of poultry. Dried seasoning is required 2 times less.
Basil... It has a pleasant and rather expressive aroma, bittersweet taste. This seasoning goes especially well with duck, which is baked with apples or other fruits. Usually 10-15 g of dried basil or 20-30 g of fresh basil are taken per carcass.
Coriander... Has a pronounced bitter taste and light spicy aroma. If you put a lot of it in a dish, it will hammer in other spices and give the dish a bitter aftertaste. It is not recommended to add more than 5 g of coriander per duck carcass.
Thyme (thyme)... This spice has a bright aroma with notes of anise and caraway seeds. For duck take 5-10 g of this seasoning in dried form or 1 sprig of fresh thyme.
Cinnamon... It goes best with duck baked with apples. The main thing is not to overdo it. 5 g is usually enough per carcass.
Anise... Possessing a bright aroma, it is able to neutralize the specific smell characteristic of wild birds. For the preparation of domestic duck, it is rarely used and in very small quantities.
Carnation... Gives dishes a slightly sweet taste and a unique spicy aroma, warming and appetizing. It is especially good for duck, which is cooked in winter, for example, for the Christmas holidays.
Ginger... This spice is often added to the preparation of duck in the East. It has a piquant taste, fresh aroma. It goes well with honey, orange or lemon zest, which are also sometimes included in a bouquet of seasonings intended for roasting duck.

Choosing spices for a specific dish

The choice of seasoning for duck may depend on how it is prepared and on the particular recipe.

The most versatile is considered to be a spice bouquet consisting of several types of peppers, dried garlic, bay leaves and juniper berries. This mixture can be used to rub the duck before baking. It is also suitable for marinating poultry meat for barbecue, frying... Duck can be stewed with these spices, but then it is advisable to exclude juniper berries from the composition.
Often duck bake with apples or oranges. In this case, it is best to season it with cloves, cinnamon and cardamom, complementing them with a little anise and star anise.
If you want to cook Peking duck, use the Chinese 5 Spice Blend, which includes cinnamon, cloves, star anise, fennel, and Sichuan pepper, topped with ginger and garlic.
For stewing duck you can take a mixture of peas, bay leaves, garlic and a bunch of greens, choosing it to your liking.

On sale you can find complex spices for goose and duck, but you can make a similar mixture yourself.

DIY universal seasoning for duck

coriander - 1 g;
cumin - 1 g;
thyme - 2 g;
cinnamon - 1 g;
white pepper - 2 g;
black pepper - 2 g;
dried ginger - 2 g;
dried basil - 5 g;
dried parsley - 5 g;
paprika - 4 g;
dried garlic - 5 g;
salt, sugar (optional) - to taste.

Cooking method:

Measure out the correct amount of seasoning. Place them in a coffee grinder and grind to a powder.
Season with salt and sugar. Pour into a dry jar, shake several times.

In order not to confuse the seasoning intended for duck with others, it does not hurt to stick a note on the jar with the corresponding information. The prepared mixture is enough to bake a whole carcass, you can even distribute it in half.

Taste ready meal directly depends on what spices and herbs are used for its preparation. Even duck will not be truly tasty if it is not seasoned before baking.

Duck baked with apples, duck foie gras pate, Peking duck - this is a far from complete list of iconic duck dishes. This bird is baked, boiled, stewed, smoked, salted, excellent soups are made from it, and stews are made. In many countries, baked stuffed duck is prepared as festive dish... Stuffed with poultry and buckwheat porridge, and potatoes, and raisins, and sauerkraut, and mushrooms. Duck can be used to make excellent, fragrant pilaf, excellent meat salads... And from the liver of a poultry, a magnificent duck pate is prepared. Duck mince is used to make excellent cutlets or meatballs.

Duck is a dark type of meat with a high calorie content. V duck meat contains a lot of complete proteins, magnesium, zinc, selenium, calcium, phosphorus, B vitamins. In addition, duck fat contains oleic acid, which is easily absorbed by the body. One of the features of duck fat is its ability to effectively remove carcinogenic substances from the body. Also, fat contains special enzymes that regulate metabolic processes in the human body.

Doctors recommend including duck breast, of course, without fat and skin in diets for various diseases. Duck meat is particularly balanced and nutritious. The content of retinol in duck is high, so duck can be recommended for people with poor eyesight.

But the most important thing is that duck meat is very tasty, amazingly aromatic, and when properly cooked, it acquires incredible juiciness and tenderness.

If a festive dinner is planned, then a duck stuffed with apples and oranges will be a great solution. Pre-marinated poultry is baked in the oven. The duck turns out to be fragrant, juicy with a pleasant crispy crust. Incredibly attractive, satisfying and very tasty dish will become a table decoration.

Ingredients:

Duck - 1 pc.;
Orange - 3 pcs.;
Apples - 3 pcs.;
Garlic - 10 cloves;
Spices (marjoram, basil, red pepper, ground black pepper, chicken seasoning);
Lemon juice - 1 tablespoon;
Olive oil - 50 g.

Cooking method:

Let's make a marinade for the duck. Pour into a separate container olive oil(can be replaced with any vegetable). Add spices, chicken seasoning, salt. Squeeze out the garlic (6 cloves) using a press. Mix the mass thoroughly.
Cut the orange into 4 parts, squeeze the juice from each into a container with marinade. Stir, leave to brew for 10 minutes.
We wash the duck thoroughly inside and out. We remove the insides, if any. Dry the bird.
Lubricate the whole duck carcass with a marinade, including from the inside.
Place the pickled duck in a bag.
Let's prepare the filling. The giblets (liver, heart) available in the bird are cut into pieces.
Cut the remaining garlic into slices.
Peel the apples, cut into cubes.
We mix apples, offal and garlic (we leave a few plates). Sprinkle lightly with lemon juice.
Add marjoram, basil, red pepper, a little salt to the filling. We mix everything.
We fill the duck with the filling. We sew the bird with threads or fasten it with toothpicks.
Leave the duck to marinate for 3-5 hours.
Cut the oranges into circles.
We make several punctures on the duck, into which we insert the remaining plates of garlic.
Cover the baking sheet with foil in several layers. We spread the orange mugs, place the duck on them. Wrap the foil tightly.
We send the bird to the oven (200 0). Cooking will take 2-2.5 hours.
After 2.5 hours, carefully unfold the foil, continue to bake the duck for another 30-40 minutes. Every 10 minutes, pour the resulting juice on the duck.
Put the finished duck on lettuce leaves, decorate with herbs and fresh oranges.

Interesting from the network

A simple option for roasting duck in the sleeve. A hearty, beautiful and tasty dish. Due to the fact that the duck is baked in the sleeve, its meat acquires juiciness and tenderness.

Ingredients:

Duck - 1 pc.;
Potatoes - 1 kg;
Lemon juice - 3 tablespoons;
Honey - 4 tbsp. spoons;
Onions - 2 pcs.;
Mustard - 4 tbsp. spoons;
Garlic - 10 cloves;
Spices.

Cooking method:

We wash the duck thoroughly, dry it. Rub it with salt and pepper.
Mix lemon juice with mustard, honey. If the honey is too thick, it should be slightly warmed up.
Cover the duck with marinade, leave for 2-3 hours.
Peel the potatoes. Cut a part into slices. Cut the garlic into slices.
Cut the onion into half rings.
Stuff the duck with potatoes, chopped into wedges and onions. We make small cuts on the skin of the bird, into which we insert the plates of garlic (about 3 cloves).
We put the duck in the baking sleeve, we send the whole potatoes there, the rest of the garlic. We fasten the sleeve, put it on a baking sheet.
We bake the duck in the oven (200 0) for about 2 hours.
We release the finished duck with potatoes from the package, put it on a dish.

Domestic duck meat is quite tough, so it is advisable to marinate it before cooking poultry. The duck marinade according to this recipe gives the poultry meat incredible tenderness and delicate taste.

Ingredients:

Lemon - 1 pc.;
Soy sauce - 6 tablespoons;
Grated ginger - 50 g;
Garlic - 6 cloves;
Black pepper, spices to taste;
Olive oil - 7 tbsp. spoons;
Honey - 2 tablespoons.

Cooking method:

Grate garlic and fresh ginger, transfer to a separate container.
Squeeze lemon juice into a container.
Add olive oil.
For the duck to acquire appetizing crust, put honey in the marinade.
Add soy sauce, spices, ground black pepper.
Mix everything well until the honey is completely dissolved.
Rub the prepared bird with the resulting marinade, wrap it tightly in cling film.
Leave to marinate for 10-12 hours in the refrigerator.
We take out the duck - now it can be straightened into the oven.

Now you know how to cook baked duck in the oven according to the recipe with the photo. Bon Appetit!

Some helpful tips for roasting duck in the oven:
Before baking, it is advisable to marinate the duck for at least 3 hours. For the marinade, you can use dry wine, kefir, lemon juice(or pomegranate, orange, cranberry, cherry), vinegar.

For the bird to acquire a pleasant golden brown, honey, sour cream, mayonnaise, mustard are added to the marinade.

Most simple options roasting poultry - in a heat-resistant sleeve or foil, which must be removed at the end of cooking the duck to get a golden brown crust.

Before baking, the duck can be boiled for 15 minutes: then its meat will acquire a pleasant juiciness. And then bake in any way.

For baking in the oven, it is better to choose a young bird, weighing up to 2.5 kg.

As a filling for making stuffed duck, you can use oranges, mushrooms with rice, buckwheat with onions, apples, prunes, cranberries, lingonberries, sauerkraut.

The frozen poultry should be allowed to thaw on the bottom shelf of the refrigerator.

When roasting duck without sleeves or foil, it is advisable to water the poultry with the resulting fat every 10 minutes.

The baking time should be calculated as follows: for each 1 kg of poultry, it will take 45 minutes at a temperature of 180-200 0, plus an additional 25-30 minutes for browning.