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Oven baked duck - the best hunting recipes

Duck is one of the most popular dishes not only during the hunting season. Duck recipes are perfect for any holiday table. And, of course, traditionally the New Year's holiday is not complete without oven-baked duck. For the New Year, instead of a Christmas goose, many people cook duck in the oven.

  • how to cook duck

Duck is especially good when cooked baked or stewed. If you want to know how to quickly and easily cook duck, choose a baking recipe. Duck baked in the oven- the most successful and simple way to prepare it. Take note that whole oven baked duck looks much more attractive and festive.

  • stuffed duck

Oven baked duck can be stuffed, which is delicious! Stuffed duck is two in one: side dish and meat! Most often, baked duck is stuffed with the following products: porridge, cabbage, dried fruits, quince, apples or oranges, they can be used as an addition to meat. Lying on a platter with a side dish, a fragrant duck with a golden crust - what could be tastier?

  • how to prepare duck for baking

Duck baked in the oven needs preliminary preparation for cooking. The duck carcass should be well washed, dried, with completely plucked feathers. Cut a small fat over the tail of the duck; you can generally cut off the tail. Duck meat has a specific flavor, so it can be marinated before cooking. For the marinade, use lemon juice, wine, vinegar with spices and spices.

The best recipes on how to cook baked duck in the oven


Baked duck with apples

The recipe for such cooking of duck in the oven will allow you to appreciate the classic taste of duck meat, which will add special piquancy to the sour apples used in the preparation of duck. This recipe for cooking duck in the oven is quite simple and can be done by young housewives.

Ingredients for baked duck with apples:

  • duck - about 2 kg
  • apples - 0.5 kg
  • lemon - 1 piece
  • spices: ginger, cinnamon, black pepper

The process of cooking baked duck in the oven with apples:

  • preparation of duck carcass

As always, you should start by preparing the duck carcass. If the duck has been frozen, then it must first be thawed, it is advisable to do this gradually - first it is placed in the refrigerator, then the defrosting process continues at room temperature. Chilled duck does not require such manipulations. If the duck is not plucked well enough and hairs remain on the carcass, they must be removed. To do this, the carcass can be scorched over the turned on fire of the gas stove, feathers and hairs will quickly burn. The remaining "hemp" can be easily removed, for this the carcass must be rolled in flour and then wiped off with a damp towel. Next, the duck must be thoroughly rinsed with water.

  • preparing a mixture for grating duck

The duck carcass grating mixture is prepared in a separate bowl, salt and spices are poured into it, all the ingredients are thoroughly mixed. With a homogeneous mixture prepared in this way, rub the duck evenly.

  • preparing minced meat for duck

Then they start preparing the filling. Apples are washed, peeled, pitted and cut into slices or cubes. Next, you need to squeeze the juice of one lemon and sprinkle the sliced ​​apples with it so that they do not darken. Sprinkle the apples with salt and cinnamon, add other spices if desired - the filling for the duck is ready.

  • stuffing duck for baking

Duck is stuffed with prepared apple filling. It is not necessary to be zealous and tightly stuff the carcass with apples, since there is a risk that during baking in the oven, the skin of the bird may be very stretched and burst. After the completion of stuffing, the duck carcass must be sewn up; for this, coarse threads and over-the-edge stitches are used. Using toothpicks is an easier and less time consuming alternative to stitching. Small cuts are made on both sides of the duck and duck wings are tucked into the resulting pockets. This is done so that during the baking process, the duck retains its shape and does not turn out dry and wrinkled.

  • roasting duck with apples in the oven

Stuffed duck is placed in a frying pan with its back down and legs up. Place the frying pan in a preheated oven. It is recommended to open the oven every 30 minutes and water the duck with gradually melted fat. Usually the baking process takes one and a half to two hours. Determining whether the duck is ready can be very simple - you need to pierce the carcass with a knife in the thickest place. If the juice that comes out at the same time will be without blood, then this means that the duck is ready and it's time to turn off the oven.

  • how to serve baked duck with apples

Before serving the duck on the table, the threads or toothpicks are removed. Duck with apples is usually served hot. The apples with which the duck is stuffed are laid out on plates as a side dish. The duck itself can be effectively butchered in the presence of guests, and tasty morsels can be put on a plate for everyone present.


Duck baked in a sleeve with apples

  • duck - two kilograms
  • apple -1 pc
  • prunes - 100 grams
  • potatoes - two pieces
  • garlic - 3-4 cloves
  • honey - to taste
  • lemon juice to taste
  • salt to taste
  • ground black pepper - to taste
  • vegetable oil - for lubrication

To cook duck in a sleeve baked in the oven with apples, wash and dry the duck carcass. Next, brush the duck carcass with honey, rub with garlic, salt inside and outside, pepper, sprinkle with lemon juice and leave to marinate overnight.

After that, wash the apple, dry it and cut into small slices. Stuff the prunes and apple slices into the belly of the duck and sew up with a thread. Wash the potatoes, peel, cut into small wedges, salt and pepper.

After that, put the stuffed duck in the sleeve, line with potato wedges, fasten the sleeve on both sides and transfer to a baking sheet greased with vegetable oil. Roast the duck in a sleeve in a preheated oven at 200 degrees for 2-2.5 hours.

Almost at the end of the readiness of the duck, open the top of the sleeve and leave the duck to brown well in a hot oven.


Peking duck in the oven

  • duck carcass - 1.5-2 kg;
  • honey - 2-3 tbsp.;
  • soy sauce - 3 tablespoons;
  • zest of one orange;
  • cognac - 2 tablespoons;
  • orange juice - 1 tbsp;
  • ground ginger - 0.5 tsp;
  • ground black pepper - 1 tsp;
  • salt.

We wash the processed duck well, dry it with paper towels, cut off the tips of the wings. Rub with salt on top and inside, pour cognac. Place the duck in the refrigerator in a saucepan or large bowl overnight.

Then we take it out, coat it with a mixture of honey and orange peel and put it back in a cool place for 3-4 hours.

We put the duck on a sheet of foil and wrap it, transfer it to a baking sheet. We put in an oven preheated to 200 ° C for about 1.5 hours (we drain the excess fat during frying into a separate container).

Combine orange juice, ginger, pepper, soy sauce in a cup and add a little melted duck fat (2-3 tablespoons). Mix everything or whisk in a blender.

We take out the duck, remove the foil (cover only the edges of the legs and wings with it so as not to burn), pour the whole duck with the prepared marinade, including the belly, and again in the oven for 40 minutes at a temperature of 220-240 ° C until it is browned. We check the readiness as follows: we stick a sharp knife into the meaty place (for example, in the thigh), if the juice flows out transparent without blood, then the bird is ready.

We cut the finished Peking duck into slices and serve on a platter with savory pancakes made from rice or wheat flour, thin Armenian lavash.

Separately put on the table a bowl with a sweet sauce (for example, a mixture of soy and honey), fresh cucumbers, cut into strips, and onions.

Before eating Peking duck, pieces of duck meat, cucumbers and onions are placed in a pancake or pita bread, greased with sauce, and then rolled.


Duck with apples in the oven

  • 1 medium duck;
  • 8-10 apples;
  • 1 tbsp. a spoonful of flour;
  • 1 teaspoon of crushed cumin;
  • 8-10 olives;
  • 1 sprig of parsley;
  • salt, pepper - to taste.
  • 1 tbsp. a spoonful of flour;
  • 0.5 cups of meat broth;
  • 1 tbsp. spoon of fat.

Wash and dry the prepared duck carcass. Rub inside and out with caraway seeds and salt, stuff with small apples, peeled from seeds, then sew the duck with threads. Then coat with sour cream and place on a greased baking sheet with the back facing down. Place the baking sheet in a very preheated oven and fry the duck until golden brown. Then reduce heat to low and fry the duck until tender, pouring over the allocated juice. When the duck is almost ready, put the rest of the apples on a baking sheet and bake.

Remove the finished duck from the oven, free it from the threads and apples, put it belly down on the dish, pour over the sauce. Place the apples with which the duck was stuffed around, crush them slightly with a spoon and lay the separately baked apples on them. Insert olives into the cutouts of large apples and garnish with herbs.

Prepare the sauce: pour the juice from the duck into the flour sauté, add 0.5 cups of broth, bring to a boil and strain.


Duck baked in the oven with apples

  • 1 pc duck
  • 8-10 medium sized apples
  • pepper,
  • Bay leaf,
  • cinnamon,
  • lemon juice (1/2 tsp),
  • nutmeg,
  • salt to taste

Rinse the duck, remove the remaining feathers, salt, sprinkle with lemon juice. Put 3-4 apples (how many will fit), spices inside the duck. Put in a hot oven (220 ° C). Sprinkle the fat from the frying on the duck. Cook for 1 hour. Reduce the heat in the oven to 160 ° C, put the rest of the apples in the bowl. Fry for another 20 minutes. Serve hot. Apples can be baked separately and decorated with them for the festive table.


Duck baked in foil

  • duck - 1 pc.
  • vegetable oil - 2 tbsp. spoons
  • or butter - 2 tbsp. spoons
  • ground black pepper to taste
  • salt to taste

A simple recipe for cooking duck in the oven. Wash the duck, dry with a napkin and rub the inside with salt and pepper, grease the outside with oil. Tie the shins together with a thread, wrap the poultry carcass in foil (3-4 layers) and place in a cold place. Bake the duck in the foil in the coals, leaving a hole in the foil for the steam to escape. Serve whole duck baked in foil with raw vegetable salad.


Duck baked in the oven

Duck baked according to this recipe turns out to be tasty, tender and aromatic, so how to cook a duck.

  • duck,
  • mayonnaise,
  • two onions, one small head of garlic,
  • water, lime juice,
  • ground black pepper, red ground pepper, paprika, salt.

Wash and dry the duck in any known way. Then rub the duck with mayonnaise and spice mixture. Peel and chop the onion. Peel and chop the garlic as well. Stir in prepared onion and garlic.

Prepare a duck dish. Lubricate it with vegetable oil. Fill the duck with a mixture of garlic and onion, pour over the lime juice. Poke the hole with toothpicks.

Put a small amount of onion and garlic on the outside of the duck. Place the bird in a mold. Pour a glass or half a glass of water so that the bird does not burn. To avoid scorching the duck, the wings and ends of the legs can be wrapped in foil.

Bake the duck in an oven preheated to 180 degrees. Approximate baking time is one and a half to two hours.


Duck in the oven with oranges

For some reason, almost everyone has tried duck with apples, and only a few have tried with oranges. And this dish is more delicious and refined. The delicate aroma and sweet-sour taste of oranges are very harmoniously combined with duck meat. We suggest that you personally verify. This duck is often called Christmas duck, but you can cook it for other holidays or on weekends.

Ingredients:

  • carcass of a young duck - 2.0-2.5 kg,
  • 2-3 green celery stalks,
  • 1-2 oranges.

For glaze - 1 orange (juice), 2 tablespoons each. lies. sweet wine (better dessert) and honey.
Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table. lies. black pepper and Provencal herbs, 1 tsp. dried sage (optional, but desirable).

Method for preparing duck with oranges

Cut off excess fat and skin from the carcass in the neck and tail area, Remove the extreme joint near the wing.

Put the cleanly washed carcass without giblets into the marinade (squeeze the juice from the lemon and orange, and mix the rest of the ingredients). Leave the bird overnight or for a day to marinate in the cold, periodically turning it over so that it is soaked on all sides.

The form where it is planned to bake the duck (preferably with high sides so that the juice from the carcass does not spread), grease with oil and lay the bird on its back. Cut the orange into wedges and place in the duck's gut along with the green celery stalks. If you don't have celery, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered with juice flowing from the carcass every fifteen to twenty minutes.

For the glaze, squeeze the juice out of the orange, add wine and honey and cook until the mass is doubled. It should become thick and syrupy. Allow the cooked duck to cool slightly, about fifteen minutes, remove the celery, remove the oranges and spread them around the carcass and pour over the icing sauce.

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Of course, if in your house the cats cannot wait long until you cook baked duck according to the correct recipe, then you can simply bake the duck and give them apples and tangerines in addition in their natural form to speed up the process.

Sharpening ceramic and metal kitchen knives - cooking poultry quickly and without problems for kitchen knives - where there is a shot, there is a sharpening

It is not a fact that having shot a duck or a goose, the hunter will be able to blame the rest of the process on his wife, who, in theory, should prepare all this for you. Many people cook themselves. But even those whose wife is her own chef due to the remoteness of the hunt can be attracted to help in the kitchen, let alone you can't get away from sharpening kitchen knives.

When cooking beaten poultry, kitchen knives run the risk of getting seriously messed up many times. The fact is that when cooking game, the hostess will easily want not only to cut off the legs of the ducks or cut the whole carcass, but even after cooking it, cut it or cut it for Peking duck. And what will happen if the owner was hitting in a heap and with small shot - the knife cannot escape the meeting with lead, and that and look with the fashionable European tungsten shot, God forbid.

Given the fact that knowledge of the duck anatomy of the hostess, as a rule, does not suffer, then the cut will certainly be on the bones, and if it is a goose, in which nowadays there is solid reinforcement, and not meat (autumn - "goes on oxygen, full gas, without stopping", therefore the goose is thin as a greyhound dog), then it is bad knives are like a skiff, and good ones even if they fall into disrepair, it's a pity ... At least - sharpening will be inevitable.

And yet, if the hostess was warned that they do not cut bones with ceramic knives, as well as with Damascus ones, but she nevertheless ... then if the husband is harsh and in love with knives more than in you ... until the husband noticed, it is better to sharpen the knives that have been accidentally worn out. And then blame him too - that since he does not sharpen, then you do it yourself ...

Well, in general, if the husband himself is lazy to constantly sharpen knives by himself, or he simply does not know how to do this, and if he also does not exist at all ... In any case, even without any special knowledge and skills, you can handle it sharpening knives yourself is easy and simple - if you have a portable semi-automatic Nakatomi sharpener with diamond stones. The Nakatomi NEC-2000 diamond electric sharpener is the most convenient device for sharpening ceramic and steel knives at home.


So your Peking duck will be cut perfectly straight(which is important both for a tender and well-cooked duck, and for the one that will have to be torn with your teeth like a fighting dog) - if after cooking the duck you will cut it with perfectly sharpened knives, so as not to spoil so much labor by shredding with blunt knives.