This wine-stewed duck with cherries, although exquisite and, one might say, holiday dish , but for the joy of those who cook, not too troublesome! You just need to prepare everything, put it on fire and forget for 2 hours!
I, as a lover of tender duck breasts, could not resist serving them fried. Slow braising is not the best way to cook this tender part of the carcass. The same cannot be said about the legs and other parts of the mascara. But if you are not so finicky and want less fuss, feel free to stew all parts of the duck together.

Ingredients

• 1 (1.5 - 2 kg) duck
• 250 ml dry red wine
• 500 ml chicken or duck broth
• 2 tbsp dried marjoram
• 3 medium red onions
• 300 grams frozen cherries (defrost the day before)
• 3 tbsp brown sugar
• Salt and pepper to taste

1) Wash the duck, dry with a paper kitchen towel, cut into pieces, carefully cutting 2 duck breasts... Set the breasts aside, we will fry them.

2) Rub all parts of the duck with salt and pepper. Leave for 10 minutes.

3) Peel the onion and cut into 4 pieces. Bring the broth to a boil.

4) Place the duck slices, skin side down, in a cold, heavy-bottomed skillet and set on medium heat. (This will melt some of the duck fat for frying.) When the pan is already well heated and a lot of fat has leaked, turn the heat up and brown the duck pieces on all sides.

Transfer to a deep saucepan or pot in which the bird will be stewing, sprinkle with marjoram.

5) In the same pan, fry the onion quarters until lightly caramelized (browned).

Pour in wine, add sugar and stir vigorously.

Bring the wine to a boil and pour with the onion over the meat. Add cherries and hot broth... Add ½ tsp. salt, cover and bring to a boil over medium heat.

6) Reduce heat to low and simmer for 2-2.5 hours. The meat should come off slightly from the bones. Remove from heat and let the meat "rest" in the liquid in which it was stewed. This will make the meat juicier, since it will absorb some of the liquid lost during heat treatment.

7) 30 minutes before the stew is done, preheat the oven to 180 degrees.

8) Place the duck breasts skin side down in a heavy-bottomed skillet and place over medium heat. (Again, this will melt some of the duck fat for frying.)

Duck with blocks is always festive. But traditionally it is baked in the oven. However, it is no less tasty when stewed, especially in dry white wine.
Recipe content:

Game recipes have existed for centuries in almost all cuisines of the world. Duck meat is juicy, tender, dense. Has a specific and pleasant aroma. It makes the dishes hearty, hot and very healthy. If this bird appears at a festive feast, it means that peace, prosperity and prosperity reign in the family. In addition, duck meat contains many useful properties: protein, zinc, phosphorus, selenium, B vitamins and many others.

To make duck dishes especially tasty, I will share with you the secrets from my culinary piggy bank.

• The best choice for cooking is a duck weighing 2–2.3 kg. It is meaty and doesn't contain too much fat.
• Buy chilled carcasses for easier handling. If it is frozen, then the main thing is to defrost it correctly. For him, the bird is placed for a couple of hours from the freezer on the lower shelf of the refrigerator. After, continue defrosting until completely thawed at room temperature.
• It is not recommended to use a microwave oven or cold water for defrosting.
• If the bird has not plucked hairs, then scorch them over an open fire or remove them with tweezers.
• Be sure to remove the coccygeal glands from the tail (duck tail). They give the food an unpleasant specific taste.
• For a more pronounced taste, the carcass can be marinated with any sauce. Then the meat will become more tender and juicy.

• Caloric content per 100 g - 248 kcal.
• Servings - 0.5 carcasses
• Cooking time - 2 hours

Ingredients:

• Duck - 1 carcass
• Apples - 2 pcs.
• White dry wine- 250 ml
• Garlic - 3 cloves
• Bay leaf - 3 pcs.
• Allspice peas - 4 pcs.
• Ground nutmeg - 0.5 tsp
• Refined vegetable oil - for frying
• Onion - 1 pc.
• Ground ginger powder - 0.5 tsp
• Salt - 1 tsp or to taste
• Black ground pepper- 0.5 tsp or to taste

Cooking duck with apples in white wine

1. Wash the duck under running water, process, remove offal, if any, remove all fat and cut into portions. Remove half of the carcass for another dish.

2. Peel the onion and chop finely.
Wash the apples. Use a special knife to remove the core and cut into cubes. Do not chop them very finely, otherwise they will turn into porridge during cooking.
Peel and wash the garlic.

3. In a skillet, heat vegetable oil and put the roast duck. Fry it over high heat until medium golden. Stir it occasionally to prevent the bird from burning.

4. When the duck is browned all over, add the onion, apple and garlic to the pan.

5. Stir, heat to medium heat and cook for about 7-10 minutes.

6. Add herbs, spices, salt and wine.

7. Boil, reduce the temperature to the lowest setting and simmer covered for about 1.5 hours.

Much more interesting and varied than chicken. One of the most interesting options its preparation is the baking process. If we talk about holiday options, then in this case it is recommended to bake the whole duck. By the way, duck meat baked in the oven is separated into portioned pieces much easier than raw meat.

As for the usual for the whole family, it is better to cook the duck in the oven in wine. In this case, you can take both the breast and individual parts of the carcass (drumstick, thigh, wing, etc.).

Preparing duck meat for roasting

Starting a conversation about cooking duck in wine, one cannot but touch upon the issue related to the correct preparation of a duck carcass for baking. There is no need to talk about carefully plucked feathers, it is a self-evident fact. If, nevertheless, you got a duck with "stumps", then you can remove them with tweezers or with your hands. After weeding the stumps, the carcass should be slightly scorched over the fire. It is also important to rinse the carcass well, dry it with a paper or cloth towel.

If the carcass has been frozen, then defrosting should be gentle and gradual. That is, we do not put the duck meat in the microwave, but leave it at room temperature and let it move from freezing on its own.

Many housewives always have the question of what to do with the tail. As you know, there are glands in it, which during cooking "exude" a very unpleasant aroma. The duck tail can be removed completely, or the glands can be simply cut out.

Marinade

Since duck meat is still distinguished by its special specific taste and aroma, it is recommended to marinate it before baking. As a marinade, you can use lemon juice, red wine, Apple vinegar, Orange juice with zest and spices.

Today we offer you to cook duck in wine. The recipe will be very simple and will not require any special culinary skills. For the marinade, take the following ingredients:

• Water - 250 ml.
• Red wine (dry or semi-sweet - at choice) - 350 ml.
• A pinch of salt.
• A teaspoon of cumin.
• 120 g of liquid honey.

Pickling process

After you have rid the carcass of "hemp" and tail, washed it and dried it, we proceed to rubbing with spices. Cumin is mixed with salt (you can also add a couple of teaspoons of ground black pepper). For rubbing, many housewives use orange peel and finely chopped thyme leaves. The choice is huge. Duck meat is a versatile product that goes well with many spices and seasonings.

We put the carcass or pieces of duck (depending on what was chosen for cooking) on ​​the rooster. You can use a large deep saucepan instead.

Pour honey on top, add the above amount of water. What is a duck in wine without wine? At the last stage, pour red wine over the carcass. Turn the meat over several times so that all parts are evenly immersed in the liquid. We leave the duck meat in a cold place overnight.

Baking

So, the duck in red wine lay in the refrigerator for 12 hours. Now it is completely ready for the baking process. The only point that should not be overlooked is the rest of the meat before being sent to the oven. Remove the duck from the refrigerator in advance and leave at room temperature for twenty minutes. During this time, the oven will also heat up to the desired temperature.

And the temperature is rather big - 190-200 degrees. In such a high setting, duck in wine will be baked for 15-20 minutes. Further, the temperature must be reduced to 160 degrees. Now we leave the duck meat to bake for two hours. Remember, the longer the duck is marinated in wine and the longer it is baked, the more tender, aromatic and tasty the meat will be.

Experienced housewives advise to cover the roaster with a lid half an hour after the start of baking at 165 degrees. The cover is removed only five minutes before the end of the term. This is done so that an appetizing golden brown crust forms on the duck.

Sauce

The duck with wine recipe allows you to experiment not only with spices for the marinade, but also with options for side dishes. Most often, duck is served with a special wine sauce... It is prepared in a matter of minutes.

Required for the sauce: two large onions, 200 ml of dry red wine, 150 ml of chicken broth. Cut the onion into small cubes and place in a small saucepan. Add to the same chicken bouillon and put on fire. As soon as the broth boils, pour the wine. We evaporate a little and reduce the heat. So the sauce languishes for about twenty minutes. This leaves a slightly thick sauce that is poured over the duck when it is served.

Boiled potato pancakes with garlic

You can also serve duck in wine with a side dish of boiled potatoes... Spicy and aromatic potato pancakes will go well with pleasant, slightly sweet duck meat.

Boil a couple of large potatoes, refrigerate and grate on a coarse grater. Add one egg, a pinch of flour, 3-5 cloves of garlic chopped on a grater, a pinch of salt and a little ground pepper to the grated potatoes. Mix everything thoroughly and form small flat patties. Fry potato pancakes on both sides until an appetizing blush appears. When serving, you can pour a little wine sauce over them.

• In order to correctly determine the time for baking duck in wine, we recommend weighing it initially. Each half-kilogram piece duck meat will bake for about twenty minutes. We add here another 10-15 minutes "for the total weight." That is, if the carcass weighs about 2.5 kilograms, therefore, it takes about two hours to bake it.
• If you want to get super soft meat, which literally moves away from the bone on its own, then we advise you to boil the duck a little before marinating and baking.
• If you decide to stuff the carcass with apples, then choose exclusively sour varieties.

Today we have a duck in the oven again ... in pieces. Last time I told you, and today I will gladly share a basic recipe for how to cook duck so that it is soft and juicy in the oven.

Therefore, if you have a whole duck in stock, or pieces of duck, and you do not know how to cook a duck deliciously in the oven, welcome to my kitchen, where I will tell you in all details and with step-by-step photos how to marinate the duck, so that it turns out juicy, soft and tasty, and how to bake it properly.

A lot of people are interested in the cooking time of duck in the oven - we will also discuss this moment of the recipe in more detail. So, a detailed excursion, for you, my dear readers - how to cook a delicious duck, a recipe with step by step photos at your service!

Ingredients:

• 1 kg. duck (whole or in pieces)

Marinade:

• 4 tablespoons soy sauce
• 3 tsp grated ginger
• 2 tsp honey
• 1 tsp mustard

For filing:

• Cherry sauce

How to cook duck so that it is soft and juicy:

For the recipe, I used duck legs, but any part of the duck on the bone, as well as a whole duck, will work. I like to bake the duck in pieces more, because then it does not need to be cut into portions in finished form... This does not in any way affect the juiciness, plus the duck in pieces will cook faster in the oven. It is advisable to use chilled meat, or frozen duck pieces on the bone in a vacuum.

Combine all the ingredients for the marinade in a deep plate.

And mix until smooth. You should get such a thick gruel like in my photo.

Next, mix the pieces of duck with the marinade in a spacious deep bowl. If you are using a whole duck, make sure that the marinade is evenly distributed. We tighten the bowl with cling film, or cover with a lid, and send it to the refrigerator to marinate for at least 6 hours, or better overnight. I usually marinate duck in the evening, and send it to the oven at 10-11 in the morning to get a hot and ruddy meat dish for the arrival of guests.

Put the pickled duck pieces in an ovenproof dish of a suitable size. If you are baking whole duck, then you will need a roaster or a dish with high sides.

Then we tightly seal the shape with foil in two layers, similar to mine in the photo. And we send the duck to bake in a preheated oven to 180 degrees for at least three hours. After three hours, you can open the foil and pierce the meat near the bone to check the readiness of the duck.

If you want to duck with appetizing crust, I recommend removing the foil and holding the meat under the upper grill for 15-20 minutes. As a rule, in modern ovens there is such a function "Top grill". If there is no such function, place the duck pan on the upper level of the oven and turn on the upper heating by 200 degrees.

We serve the duck immediately, until the dish has cooled down. Ideal addition for oven baked duck -.

Friends, this completes the cooking of duck at home in the oven. I really hope that you will like my version of how to marinate a duck for roasting and how to cook a duck in pieces in the oven!

I wish you bon appetit and I look forward to hearing your feedback and comments on the recipe.

Don't you cook the duck because it turns out to be oily and tough? Today I propose an original and very simple way to cook duck so that it is soft and juicy in the oven. For these purposes, we will use sour apples (and acid, as you know, is the most important meat softener). Let's make mashed potatoes from them, distribute them in a thin layer under the skin of the duck (I'll show you in detail how to do this - it's actually quite simple). The puree will not only give the duck such softness that the meat literally melts in your mouth, but also remove excess fat.

Ingredients:

• duck 1.5-2 kg
• apples 3-4 pcs.
• salt 2-3 tsp
• a mixture of ground peppers

How to cook duck in the oven

Pre-bake a few apples, rub through a sieve. Pour the resulting puree into a bowl. Choose apples from late varieties and sour. We also need some fresh apples for stuffing.

Often, many housewives prefer to buy chicken and not fool themselves with cooking. But the chicken is already of a different structure in our time, it turns out to be dry (homemade). I prefer to cook duck. It may seem to you that it is tough and oily, but this can be fixed. For the recipe, we need a medium duck (about 2 kg). It is desirable that the bird is not mature (old).

The plucked duck carcass must be doused with boiling water to begin with. It is best to do this in a clean sink. This step will help close the pores on the skin, and when baked, the duck will turn out to be softer and with a beautiful crust.

Using your fingers, gently push the skin on the duck, making pockets.

Fill all the sinuses you have made between the skin and the duck meat with applesauce, rubbing it into the meat. It turns out that you are kind of pickling a duck. Applesauce will saturate the duck well, and it is guaranteed to turn out juicy and soft. Malic acid destroys fats in our case, it will make the duck less fatty.

Now treat the duck with salt and a mixture of peppers outside and inside and leave for 2-3 hours or overnight in the refrigerator. Then transfer the duck to a baking sheet. Duck wings and legs can be tied to the carcass to prevent them from burning when baking. Fill the inside of the duck with large sliced ​​apples. If desired, the duck's belly can be sewn up with culinary thread, in case you are worried that the apples will fall out.

In a preheated oven to 200 degrees, send the duck to bake for 1.5-2 hours. Then open the oven every 20 minutes and pour the melted fat from the baking sheet on top of the duck. Check the readiness of the duck by piercing it in the thickest place with a knife. A clear juice always flows out of a finished duck, not an ichor.

Cool the finished duck and serve as a whole on the festive table.

Here is such a soft juicy duck meat.

Bon Appetit!

Many housewives always ask themselves the question of how delicious they can please their relatives. Duck meat is considered a fairly common food in cooking. If the meat of such a poultry is of high quality, then it will have a dark color and soft texture. It can be noted that duck is considered a fatty product.

Often, many housewives are faced with a wide choice when purchasing this product. Indeed, the stores have a large assortment on offer. The broiler product is, of course, less fatty and softer. A bird that grows on natural food is generally always distinguished by its toughness. They also often sell an old bird, which is distinguished by its special sinewiness.

A young duck can always be distinguished by some characteristics. When choosing, you should pay attention to the fat, the lighter it is, the younger the bird. The meat has an elastic consistency and a pleasant smell. Such a product is not suitable for dietary nutrition, since it is distinguished by its special fat content. Broiler ducks, especially balanced and nutritious in composition. And, of course, it is worth noting that such a bird contains many vitamins and minerals.

Some housewives, before starting to cook such a valuable product, wonder how to cook duck so that it is soft and juicy in the oven, since it is not uncommon for it to be either tough or not juicy after cooking. In order to avoid such incidents, there are several secrets and nuances that will allow you to avoid these troubles in the future.

Duck can be cooked whole or in pieces. Of course, the most trump dish is considered stuffed duck whole baked. To prepare such a dish, you will need cereals, vegetables, herbs. Many people use fruits or dried fruits. To give a pleasant aroma and taste, spices are selected to your liking.

Before you start cooking, you need to choose a convenient dish. Better to take a deep baking sheet. You can use foil or bake directly on the wire shelf by placing a container under the duck to collect the fat. Many use microwaves and grill.

Cooking in chunks is faster than whole duck, but whole duck will retain more nutrients and values. There are many cooking recipes, but the most popular are distinguished by their simple approach and ease of preparation. The most common dish is duck, which is stuffed with apples.

To prepare the dish, you will need the following products:
- apples;
- gutted poultry carcass;
- prunes (you can take dried fruits and soak them beforehand), nuts, dried apricots;
- spices.

Preparation

The duck is processed, gutted, washed and dried with napkins. Salt is mixed with spices and the whole carcass is coated. The apples are peeled and chopped, mixed with all the other crushed ingredients. The duck is stuffed and sewn up. On top of the bird, you can rub turmeric with vegetable oil, then it will have a golden color.

Then we bake the duck. Then it is cut into portions and served with any side dish. If the carcass is prepared for the festive table, then after cooking the duck is laid out on an oblong tray and decorated with lemon circles and herbs.

For lovers of a sour taste, when stuffing, they use, for example, lemons or oranges. The duck will be soaked in the juice of these products and will have a fruity aroma. Therefore, to prepare this masterpiece, you need to take a few lemons with oranges, and you will also need honey, vegetable oil and spices.

Preparation

First, the marinade is prepared, for this the juice of orange and lemon is squeezed out, mixed, you can add a little wine. Rub with marinade every 15 minutes for an hour. Next, mix spices, salt and rub the carcass. Then you can stuff it with citrus fruit slices. Then the duck is either sewn up or fixed with toothpicks.

Such a bird is baked for several hours in the oven. When cooking, a lot of liquid is released, which should be poured over the duck when frying, this will give it juiciness and a beautiful appearance.

Duck baked with potatoes

It should be noted that many people do not like the combination of sweet tastes in meat. Therefore, stuffing duck with vegetables would be a great recipe.

To do this, you need to prepare:

- gutted duck carcass;
- onion;
- garlic;
- salt, spices;
- honey;
- potato.

Preparation

Peeled potatoes are cut along with onions small cube. Then a mixture of spices is prepared, for this salt, spices, grated garlic and honey are mixed into a homogeneous mass. The mixture is rubbed on the duck from all sides. Then the duck is stuffed inside with potatoes and onions.

The whole carcass is placed on a large sheet of foil and wrapped on all sides. Then they spread it on a baking sheet, add a little water and simmer in the oven for about two hours, after which the duck is checked for readiness. If the bird looks pale when opening the foil, then the foil is removed and baked until golden brown.

In any case, the whole duck, when rubbed with honey, will acquire a golden color. Some people simply simmer the duck in the oven for 4-5 hours over low heat, usually this is due to old meat, since it is very tough. But when languishing, even an old and wiry duck turns into a soft and juicy dish. In order for the poultry to always have juicy meat, it must be wrapped in foil before cooking.

Cooking duck is not always a quick process, because it can be wild, which means its meat is much more sinewy than, for example, homemade. But the dish of this particular bird is different and taste... It can even be noted that such a treat turns out to be more aromatic and tastier if prepared correctly.

In order to avoid the question of how to cook the duck so that it is soft and juicy in the oven, marinate the bird in a day. This is done so that the meat has time to marinate well. Marinade is an important stage in the correct preparation of meat, because the softness and juiciness of the dish ultimately depends on it.

Not infrequently, many housewives, having tried a bunch of recipes, are not happy with the result. This is not surprising, because you need to take into account all the nuances. For example, not everyone knows how to cook wild duck. Most people cook poultry using duck oil, which is poured over during the cooking process. But in order to know how to cook wild duck, you need to know a few secrets.

Some chefs specifically share their secrets, in which they note the subtleties in cooking technology. Duck usually takes a long time to become a baked culinary masterpiece.

In order to bake a duck in the oven quickly, you need to boil it first, but do not drain the broth, but pour it into a baking sheet where the whole duck will be cooked in the oven. This is one of the chefs' secrets when a dish cannot stand long cooking. It is not uncommon for novice housewives to know how to cook duck in the oven so that it is soft.

I want to say right away that the softness of the meat is given by a properly prepared marinade for this, perhaps even of several types, the first of which will have a vinegar base, and the second kefir. In order to know how to marinate a duck for baking in the oven, you need to use this particular double method of marinating meat, but in order to know how to bake a duck so that it is fragrant and beautiful, it is better to use honey.

So, in order to get soft, juicy meat, use a double marinade. First, mash the carcass of the prepared duck with diluted 9% vinegar (diluted 1: 1) and leave for 3-4 hours. At the same time, repeat the rubbing every hour. After that, soak the bird in kefir, which is poured into a deep container and leave the carcass in the same way for 4 hours. Then the meat is rubbed with spices mixed with honey and baked. This option is quite common and has long been used in public catering.

Queen duck

This delicacy is usually prepared for special events, but it can also be prepared in order to please your family and friends with a delicious and aromatic dish, for example, for dinner.

For cooking, you need a duck carcass, medium-sized potatoes, mayonnaise, ketchup, salt and pepper, ground to taste. For registration it is necessary to prepare large sheets of curly lettuce and cherry tomatoes. We marinate the poultry carcass to our liking, the potatoes are peeled, but not cut.

Mix mayonnaise, ketchup, salt and pepper and rub the duck and potatoes, then leave to soak the food with spices for several hours. Then on a baking sheet we line a sheet of foil of such a size that you can wrap the bird in it. Put the potatoes around the edges and add a little water to the baking sheet. Then we send the dish to the oven.

Carefully monitor the liquid in the baking sheet. There should not be little water, otherwise the potatoes will burn, but much is not needed so that the vegetables do not turn out to be boiled. Of course, the potatoes will cook earlier, so you should put them on a dish and continue baking the poultry.

After the meat is ready, it is laid out on a lettuce leaf, decorated with baked potatoes and tomatoes, alternating between them. Decorate with sprigs of herbs and serve. So beautiful and fragrant dish will always evoke an appetite and will certainly please guests and loved ones.

It should be noted that duck meat is useful for pregnant women, because it contains such an element as chromium, and, of course, it is endowed with many more vitamins that are simply necessary for the human body.

How to cook duck in the oven so that it is soft and juicy? Many housewives ask themselves this question, therefore we have prepared an answer to it in the form of a recipe. If you follow all its points, then your duck will turn out not only soft and juicy, but also will have a crispy golden crust that no one can resist.

Duck meat is one of the tastiest among poultry. It is not for nothing that hunters want to bring home a couple of ducks from the hunt so that they can be baked later and please the whole family with delicious meat. It should be noted right away that domestic ducks have less tough meat than wild ones, therefore, cooking them is a pleasure for the hostess. In order for the duck to be juicy and soft, it is necessary to prepare the right marinade.

Which marinade is right for cooking duck?

If you make a vinegar-based marinade, then you should immediately say that ordinary vinegar (9%) will not work for this business. Better to take apple or wine. But in any of these cases, the duck will turn out to be a little dryish, which does not suit us.

Marinade based on lemon juice. The marinade, of course, is very good for cooking poultry and fish, but quite expensive, because for it you need to make juice yourself from fresh lemons, and you will need a fairly large amount of them.

Soy sauce based marinade. This marinade will be very good for roasting duck, we recommend you use it if you do not like mayonnaise-based marinade.

Mayonnaise-based marinade will saturate duck meat and make it very tender and juicy, therefore, we consider this marinade the best for cooking duck in the oven.

Duck in the oven, marinated in mayonnaise, recipe

Ingredients:

• 500 grams of mayonnaise;
• 1 middle head garlic;
• Ground black pepper;
• Salt;
• Sunflower oil;
• Baking sleeve.

How to cook duck in the oven:

At the very beginning, you need to mix mayonnaise with finely grated or crushed garlic, black pepper and salt.

The duck should be washed and allowed to dry. After that, spread the carcass with mayonnaise marinade both outside and inside. We put in the refrigerator for 1 hour.

After that, turn on and heat the oven to 190 degrees.

After an hour, take the duck out of the refrigerator, grease it with sunflower oil on top and place it in a baking sleeve.

After that, we send the carcass to the oven for 60 minutes.

After the lapse of time, it is worth pulling it out of the oven, removing the baking sleeve from it and serving it whole to the table.

If you want to try a crispy duck, here's a special recipe for you:

Oven baked duck with apples in soy sauce marinade

Ingredients:

• 1 duck carcass (1.5-2 kilograms);
• 300 grams of soy sauce;
• 2 small apples;
• Paprika;
• Ground black pepper;
• Chilli;
• 1 tablespoon honey
• Ground Bay leaf;
• Olive oil.

How to cook duck with apples in the oven:

First you need to prepare the marinade. To do this, mix soy sauce, black pepper, chili pepper, ground bay leaf, paprika and stir.

Wash the duck and let it dry, after which, generously spread the marinade both outside and inside.

Put the carcass in the refrigerator for 1 hour so that it can marinate well.

Meanwhile, light the oven and preheat it to 190 degrees.

After the duck has been marinated, you need to pull it out of the refrigerator, spread honey on the outside, and put 2 whole apples inside.

Grease a baking sheet with sunflower oil, put the duck carcass on it and spread it with olive oil.

Place the duck in the oven for 60 minutes.

After an hour, check it for readiness, and if the duck meat is soft, then it is worth taking it out of the oven.

Serve the whole duck on the table.

Now you have the knowledge of how to cook duck in the oven to keep it soft and juicy. Using these 2 recipes, you can cook duck with or without crispy crust.

Roasted duck is a favorite of many families. It is this bird that is served on festive table, therefore, before cooking it, the question arises, how to marinate the duck so that the meat becomes soft and juicy?

Duck meat is slightly different from chicken or turkey. It contains more fat, which is why some people dislike it. Duck is a good source of protein, phosphorus, iron, potassium and B vitamins. However, it contains more calories than chicken (100 grams of duck meat contains 240 kcal). Properly marinated meat will remove all excess fat during baking.

Duck recipes offer many possibilities. Meat can be baked, fried, boiled and stewed. Wild duck is always a little more difficult to cook because it tastes tougher, but here are some marinade options that will make the meat tender and juicy.

Duck cooking principles

Duck Cooking Techniques

In order for baked or fried duck to melt in your mouth, many experienced hostesses have their own cooking secrets. Here are the main ones:

• Fresh or frozen? The freezing process does not adversely affect the quality of the duck meat. Therefore, you can use not only fresh meat, but also thawed meat.
• Marinating meat. The duck should be marinated before cooking, and it is best to do this the day before baking, for example, overnight. For the marinade, the following ingredients are most often used: garlic, oranges, red wine, rosemary, cloves, cinnamon, vinegar. In order for the meat not to taste bitter, you need to rub it from the inside, and not the top.
• How to bake properly. You need to bake poultry in the oven at a temperature of 160-170 ° C. The time is determined using simple calculations: each kilogram of carcass should be baked for about 45 minutes. Do not open the oven until cooked through. For baking, use a deep baking dish in which the bottom can be covered with vegetables, apples and a little water.
• Do not open the oven too often, as the steam will begin to turn into water droplets and the humidity in the oven only has an adverse effect on the food.
• When roasting, duck cooks much faster than baking.
• How to check the readiness of meat. Here is the easiest way to check if the duck is ready: take a knife and pierce the leg of the duck, if the juice flows out transparent, without any blood, then the dish is ready. Do not pierce several times or in different places, as the meat will lose its juiciness.

Duck with Apples Baked in the Oven

Many doctors and nutritionists recommend consuming duck meat every day (of course, no fat). It differs from chicken in nutritional value and satiety. People with poor eyesight you should especially pay attention to the duck, as its meat contains retinol.

Pickled duck and baked with apples

If you decide to prepare a whole duck, prepare a large baking dish and scissors so that after cooking you can nicely divide it into portions.

You will need 1 duck for 4-6 people. It's better to buy frozen duck because it cooks faster.

Ingredients for baking duck:

• 1 duck;
• 4 - 6 apples;
• 2 tbsp vegetable oil;
• squeezed lemon juice;

• marjoram;
• 2-3 heads of garlic;
• black pepper (ground);
• dried basil;
• seasoning for duck;
• 2 pcs. orange;
• salt.

First, you need a clean duck with the internal organs removed. Check that there are no feather residues, if there are, remove them with tweezers.

Cooking the marinade

After examining the duck, we proceed to the marinade. In a bowl, combine oil, grated garlic, salt, marjoram, pepper, basil and seasoning. Add orange juice and immerse the meat in the marinade. Set the carcass aside, ideally in the refrigerator for a few hours or overnight. Only in this way will the duck be juicy and soft. The next day, preheat the oven to 180 ° C.

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Cooking apples

We clean them from the skin, cut out the bones and cut them into quarters or even smaller, depending on their size. Fill the inside of the duck with apples and lemon juice. The skin must be sewn or pierced with toothpicks so that the apples do not fall out during baking.

Bake duck

In the prepared dish, which needs to be wrapped in foil, we put the duck (you can make a pillow from vegetables or an orange). Cover the top with foil and set to bake. Note that you do not need to grease the dish with oil, since the bird is quite oily in itself.

The standard size duck is baked for about 1.5 to 2 hours. Periodically it needs to be watered with melted fat. Wild or homemade pickled duck with apples will melt in your mouth. We take out the dish and divide it into portions. Serve deliciously not only with baked apples, but also with potatoes, salad (for example, sauerkraut with onions). Traditionally, duck is washed down with dry red wine.

Marinade for duck fillet from dry red wine

In order to deliciously cook duck fillets marinated in wine, you need to know the recipe for the correct marinade. It is the wine marinade that is one of the most interesting in combination with duck meat.

Ingredients for meat:

• 2 duck fillets;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3-4 cloves;
• 1 lemon;
• salt;
• pepper;
• a few sprigs of fresh thyme.

What you need for a wine marinade:

• 2 tablespoons of sugar;
• 1 glass of dry red wine;
• 200 ml of water;
• olive oil - 2 tablespoons;
• salt, cumin, pepper.

The first step is to prepare the wine marinade. Mix all the spices in a bowl. Add wine and olive oil. We wash the duck fillet thoroughly (if you want, you can remove the skin), grease with the resulting mixture and put in a cool place for several hours.

Poultry can be roasted, baked, or cooked in a slow cooker. During baking, the oven must be preheated to 180 degrees. In a frying pan, blanch the carrots, garlic and onions. We put a plate of water on the bottom shelf. Put the marinated fillets on a dish and put the blanched vegetables on top. After 30 minutes of readiness, it is important to periodically open the oven and pour the marinade from the dish on the fillets. You need to bake for about 2 hours.

Duck in orange glaze with wine sauce

• For each kilogram of meat, you need to spend about 1 hour baking.
• Sprinkle the duck with salted water to keep the crust crisp 15 minutes before the end of baking.
• If there is too much blush on the skin during cooking, cover it with aluminum foil.
• For the filling of a whole duck, you can use cranberries or raisins soaked in red wine.

Don't be afraid to give meat to children. Wine completely evaporates all alcohol during preparation.

White wine duck fillet marinade

What you need for the marinade:

• white wine (dry) - 150-200 ml;
• dry mustard - 10g (1 tsp);
• onions - 2 pcs.;
• squeezed lemon juice;
• cloves - 3 pcs.
• a few bay leaves;
• spices to taste.

So, let's start preparing the marinade. Cut the onion into half rings, put it in a saucepan, add spices, lemon juice, mustard, lavrushka and cloves.

Put the marinade over medium heat and bring to a boil. Turn off and cool. Well washed duck fillet fill with cooled wine marinade and let stand for several hours. After that, put the meat on a baking sheet and bake at a temperature of 170-180 degrees.

Marinate duck in wine with honey

If you purchased wild duck, this marinade will soften the meat and add juiciness to it.

• duck - 2 kg;
• dry red wine - 50-60 ml;
• natural honey - 80 ml;
• garlic - 4 cloves;
• vinegar(6%) - 40 ml;
• refined sunflower oil- 30 ml;
• ginger (ground) - 5 g;
• cinnamon (ground) - 5g;
• salt and black pepper to preference.

The first step is to prepare the marinade. Chop the garlic cloves in a convenient way and mix with salt, ginger, pepper and ground cinnamon. Mix everything thoroughly and add honey and oil. Beat everything with a blender (if there is no such device, then interrupt with a crush). Add wine vinegar and red wine until smooth.

We wash and clean the duck carcass. Thoroughly grease with marinade on all sides, place on a baking dish and pour the rest of the prepared mixture on top. We put to marinate all night. If there is not so much time, then you need to wait at least 8 hours. When the meat is marinated, periodically it needs to be turned from one barrel to another.

Before you start baking, preheat the oven to 180 degrees, and wipe the poultry with napkins to remove excess moisture. Line the baking sheet with foil (preferably in 2 layers), lay out the duck and cover it with a sheet of foil as well. After 2 hours of cooking, remove the top layer of foil and pour the marinade over the dish. Leave to bake for another 40-50 minutes (while periodically pouring fat from the dish on it).

After the time has elapsed, take out the duck and serve on a platter decorated with lettuce leaves. Honey will give an unusually ruddy crust, and wine tenderness and softness (and it doesn't matter if you used wild or home duck).
Bon Appetit!

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Mix 200-300 ml of wine in a saucepan with honey, put on a small fire and boil until the volume of liquid decreases by 2 times, about 10 minutes. Add butter, stir and remove from heat. Season with salt and pepper to taste.

Wash the apples. Cut half of the fruit into quarters, remove the core. Place the sliced ​​apples in a bowl, add half of the prepared sauce, and stir.

Wash the duck, dry it, singe it if necessary, rub the skin with salt, put it inside apple filling... Fasten the incision with wooden skewers.

Spread the remaining sauce on the duck on all sides. Place the poultry on a baking sheet, breast side up, pour 50 ml of water onto the baking sheet. Place in an oven preheated to 200 ° C for 1.5 hours.

Carefully cut the core out of the remaining apples with a small knife. Pour 0.5 tsp into each apple. Sahara. Pour the remaining wine onto a baking sheet with the duck, place the apples, cut up, and cook for another 7-10 minutes. Transfer the cooked duck and apples to a dish, cover with foil and let stand for 10 minutes. Pour the remaining liquid on the baking sheet into a saucepan, using a spoon to scrape off thickened and sticky residues from the surface of the baking sheet. Place the saucepan over high heat. Bring to a boil and serve over the duck.