For me, a duck baked whole in the oven is a festive dish, and I want to tell you how to fry it in different ways, and offer three of my favorite cooking recipes. Even though these recipes are very time consuming, you will find that they are very easy to prepare.
A simple recipe for juicy duck in the oven in the sleeve
Kitchen tools: cutting board; knife; garlic press; baking tray; disposable syringe; two small bowls; sleeve for baking.
Ingredients
Video on how to bake a juicy and tender duck in the oven whole
- The longer the duck is marinated, the juicier the meat will be in the end.
- Instead of a sleeve, you can use baking foil.
Recipe for duck with apples and potatoes in the oven
Cooking time: 5-7 hours.
Calories: 100 g – 232.9 kcal.
Kitchen tools: cutting board; knife; baking tray; paper towel; toothpicks; deep bowl; roasting pan with lid; large spoon; frying pan; silicone spatula; silicone brush.
Ingredients
Cooking sequence
- Wash the duck, clean it of any remaining feathers, trim off excess skin near the neck and the tips of the wings.
- Cut 4 cloves of garlic into thin slices. Sprinkle the duck with salt and pepper and coat it thoroughly on all sides and inside.
- Now rub it with garlic, put it in a bag or wrap it in cling film and put it in the refrigerator for 4-5 hours.
- Wash the apples, cut them in half and remove the cores. Peel the garlic from the duck and put all the apples inside. Secure the edges of the duck belly with toothpicks.
- Place the duck in the center of a large roasting pan, cover with a lid and place in the oven at 200-220 degrees for 1 hour.
- Remove the duck from the oven and drain any fat from the roasting pan into a separate container.
- Peel 9-10 potatoes and cut them into large slices. Salt, pepper and fill it with duck fat.
- Place the potatoes around the duck and place in the oven for 30 minutes, but without the lid.
- Place 2-3 tbsp in a heated frying pan. spoons of honey and melt it a little. Cut 1 orange in half and squeeze the juice of one half into the honey. Stir, bring to a boil and remove the honey sauce from the stove.
- Now coat the duck with this sauce every 15 minutes until the duck is golden brown and the potatoes are completely cooked.
- Ready!
Video about how to deliciously cook a whole duck in the oven
If you have questions about cooking duck this way, then carefully watch this video recipe.
- Instead of a Dutch oven, you can use foil for baking.
- You can add pepper, paprika or rosemary to the potatoes.
- Instead of honey sauce, you can brush the duck with duck fat, which is rendered during frying.
- Serve the duck on a large platter along with the potatoes, garnished with orange slices.
Recipe for duck with apples and rice in the oven
Cooking time: 3 hours 30 minutes.
Calories: 100 g – 308 kcal.
Kitchen tools: paper towel; cling film; pot; small bowl; colander; duckling pan with lid; needle and thread.
Ingredients
Cooking sequence
- Wash the duck and dry it with a paper towel.
- Coat the duck with 1 teaspoon of salt, 1 teaspoon of black pepper and finally 1 teaspoon of cinnamon.
- Wrap it tightly in cling film and put it in a cool place for 2-3 hours.
- Rinse 1/2 cup of rice and soak it in cold water for 30 minutes.
- Then cook the rice until half cooked for 15 minutes. Place the cooked rice in a colander and rinse thoroughly.
- Wash the apples and cut them into large slices.
- Pour 2-3 tbsp into the duck dish. spoons of water and put 2 bay leaves, 5-6 black peppercorns and 5 allspice peas into it.
- Fill the inside of the duck with apples and rice. Sew up the openings of the neck and abdomen with thread.
- Place the duck in the duckling pan, cover with a lid and place in the oven for 2 hours. Bake at 220 degrees.
Video on how to roast a whole duck with apples and rice in the oven
- If you don't want to sew the duck, use toothpicks.
- For this dish, choose green, sour, hard apples.
- Cinnamon will give the duck a beautiful golden brown color and a spicy aroma.
- Now that you have learned how to cook duck in the oven in several ways, I recommend mastering the recipe for cooking Peking duck at home.
- One of the recipes I suggested uses orange juice. If you liked it, then I suggest you learn how to cook.
- It is not at all necessary to use the oven, because you can cook just as tasty and aromatic duck in a slow cooker.
- Duck can be cooked not only whole. On weekdays I use a recipe for stewed duck pieces, which can be served with any side dish of vegetables.
- I find recipes for cooking duck fillet no less tasty and interesting, so I advise you to try them too.
I hope that with my recipes I have inspired you to new culinary exploits, and you will be happy to share your successes in the comments.
A real festive dish for Christmas and New Year is duck baked with apples! The best recipes are for you!
There is probably no more festive recipe than baked poultry, especially if it is duck with apples. When baked, fried duck meat becomes unusually tender and even airy in taste, and the slight sourness and sweetness of chopped apples adds piquancy to the dish. This is the best holiday dish for New Year, Christmas and all special occasions!
Even the very sight of the prepared dish is so enticing that you want to immediately grab the rosy duck leg with your teeth! In order for your bird to be completely baked, you need to correctly calculate its cooking time: for 1 kg of fresh bird you need at least 1 hour of time in the oven. And at the same time, it is highly advisable to cook the duck in a bag or baking sleeve so that it does not remain raw from the inside.
- 1 duck weighing 1.5-2 kg
- 2-3 apples
- 1.5 tbsp. l. honey
- 2-3 tbsp. l. vegetable oil
- 2 tsp. salt
- 1 tsp. pepper mixtures
To make your duck tasty and juicy, you must first marinate it. To do this, mix a mixture of peppers, salt and honey in a container. You can add any seasonings you choose to taste - they obviously won’t be superfluous!
Rub the duck carcass, washed and dried with paper towels, with the resulting marinade inside and out. Leave in this honey-spicy mixture for at least 1.5-2 hours to soak. If desired, you can add 50 ml of white or red table wine.
As soon as the specified time has passed, cut the washed apples in half and remove the core and seeds. Then wash the fruit again and cut into slices. Choose sweet and sour apple varieties. You can use quince or pears instead.
Stuff the duck with apple slices. There is no need to sew up the hole.
Place the stuffed duck carcass in a baking sleeve and tie it tightly. Place the duck on a baking sheet and bake in the oven for about 1.5-2 hours depending on the weight at 180C. If you don't have a baking bag, cover the duck carcass with foil or parchment paper and bake for 1.5 hours, and then remove it.
If your duck does not acquire a beautiful golden brown color during baking, then cut the bag and let the bird bake for about 20 minutes, not forgetting to pour the juices over the carcass.
Serve the baked duck with apples hot along with any side dish of your choice, garnishing it to your liking or cutting it into portions.
Recipe 2: Duck baked with apples and oranges
Often such dishes require long marinating - from several hours to a day. The beauty of this recipe is that it requires minimal marinating time for the duck, and preliminary preparation does not require much effort, but gives an excellent result in the final dish.
Duck – 1 carcass (2–2.5 kg)
- Garlic – 4-5 cloves
- Salt – 2 tsp.
- Provençal herbs – 2 tsp.
- Apples – 2 pcs.
- Orange – 1 pc.
- Nutmeg – 0.5 tsp.
- Curry – 1 tsp.
- Cinnamon – 1 tsp.
- Honey – 2 tbsp. l.
- Onion – 1 pc.
Honey mixture:
- Honey – 2 tbsp. l.
- Hot water – 2 tbsp. l.
- Salt – 0.5 tsp.
- Pepper – 0.5 tsp.
The secret to the taste of baked duck lies in maintaining juicy meat and a crispy crust. There are several secrets that will help you achieve this result.
Secret No. 1. Before cooking, the duck must be scalded twice with a thin stream of boiling water, approximately 2–2.5 liters of water at a time. This closes the pores in the skin and prevents it from boiling. The first time, carefully pour boiling water over the carcass, wipe it with a dry towel and, if necessary, pluck out the remaining feathers. After 30 minutes, repeat the procedure, wipe dry with a towel and leave to lie for another half hour.
Secret No. 2. The duck itself is fatty, and so that this fat does not interfere with the formation of the crust, you need to carefully cut it off from all possible places, especially from the tail and tail. Attention – we don’t throw away the fat, it will come in handy in the future!
After this, the duck is ready for marinating.
We are preparing a mixture for rubbing game, it is elementary to the point of indecentness: salt, crushed garlic, Provençal herbs. These include rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. I usually choose 5 herbs based on availability and taste, but basil and thyme are always a must on this list!
Thoroughly rub the duck with the resulting mixture inside and out and leave for a couple of hours to soak.
At this time, prepare the filling. Fry the same fat cut from the duck in a hot frying pan until rendered. Now you can throw away the cracklings, and the duck fat (by the way, a very valuable product) will go into the filling.
Peel and cut apples and oranges into large pieces. During the cooking process, their volume will decrease, so we calculate their quantity in a proportion slightly greater than the internal volume of the duck.
Fry the fruits in duck fat, add spices and honey, and simmer over medium heat for 5-7 minutes. After this, cool to room temperature (in the cold season, you can simply take it directly with the frying pan to the balcony, then cooling will take a matter of minutes).
Preheat the oven to 150 degrees. Stuff the duck with the mixture. Lubricate the outside well with the filling gravy. We wrap the legs and wings in foil so as not to burn them. We plug the hole with an onion so that the filling does not escape.
And here comes Secret No. 3. When the duck is ready to go into the oven, prick it with a fork or toothpick around the breast and thighs, but not to the meat, just the skin. This will allow excess fat to drain off without problems and the crust to remain crispy.
Bake the duck at 150 degrees for about an hour. Then raise the temperature to 170 degrees and leave for another hour. By this time, prepare the honey mixture for lubrication.
Secret No. 4. When the duck is almost ready, carefully brush it with the resulting mixture using a brush, raise the temperature in the oven to 190 degrees and put it in the oven for another 5-7 minutes. Then turn the duck over, coat the other side and bake again for the same 5-7 minutes. If desired, if drooling is not yet flowing, you can repeat the procedure again.
We put the finished duck on a dish and invite everyone to the table (although, based on the smell, everyone should have come on their own a long time ago). There is no need for a side dish for this duck, because there is a filling. But soft, fresh bread for dipping into the sauce formed during baking will be very useful!
Recipe 3: Duck baked in the oven with apples and spices
Duck stuffed with apples sounds banal, but you must agree, what a delicious dish it is! It is prepared this way mainly for holidays, but on an ordinary day this dish will create a festive atmosphere at the table. Duck is stuffed, as a rule, with sweet and sour apples, as they create a piquant taste during baking that permeates the duck meat. The method I proposed for roasting duck in a sleeve is quite simple and I can assure you that it always works. Just to give the duck a golden crust, the sleeve must be cut before the end of cooking. Due to its fat content, duck meat cannot be called dietary, but like no other meat, it is rich in vitamin A, which is necessary for improving the condition of the skin and vision. Therefore, sometimes duck meat may be present in our diet. Let's cook and learn the classic recipe with photos step by step for duck with apples in the oven together!
- Duck 1 piece (2 kg)
- Apples 4-5 pcs
- Brown sugar 2 tsp.
- Soy sauce 2-4 tbsp. l.
- Vegetable oil 2 tbsp. l.
- Mayonnaise 1-2 tbsp. l.
- Spices (rosemary, oregano, herbs de Provence, curry) 1 tsp.
- Salt to taste
- Pepper to taste
Gut the duck, trim off excess fat and wing tips. Wash and dry it.
Wash and core the apples. Cut them into small slices along with the peel.
Prepare the marinade. Mix vegetable oil, soy sauce, as well as salt, pepper and a mixture of herbs in a bowl. Coat the top and inside of the duck with this marinade.
Place chopped apples inside the duck. Sew up the hole with thread or secure with toothpicks.
Place the apple-stuffed duck in a roasting sleeve and tie the end of the sleeve. Place the duck in the refrigerator for 4 hours to allow it to marinate.
Place the duck on a baking sheet and place in a preheated oven on the middle shelf to bake for 2 hours. The temperature should be about 190-200 degrees.
After 2 hours, cut the sleeve, be careful not to burn yourself and brush the top of the duck with mayonnaise to give the duck a golden crust. Bake for another 15 minutes.
Release the duck from the sleeve, remove the threads or toothpicks. Cut the duck into portions and serve it with apples as a side dish.
Recipe 4, step by step: duck baked in a sleeve with apples
Even if you’ve never cooked duck yourself before, this recipe will give you an incredibly tasty dish worthy of a holiday table.
- medium duck carcass (about 2 kg)
- 2 large green apples
- 1 lemon
- 3 tbsp. soy sauce
- 1 tbsp. honey or sugar
- 1 tbsp. olive oil
- piece of ginger root about 2x2 cm
- 1 tsp balsamic vinegar
- salt, pepper to taste
First, prepare the marinade for duck with apples: mix the squeezed juice of one lemon in one container (in order to get more juice, you can first hold it for 10 minutes in hot water), soy sauce, honey, vegetable oil, finely grated ginger, balsamic vinegar and stir.
Rinse the gutted duck well and wipe dry. Rub salt and pepper inside and out as evenly as possible, cover the inside and outside with marinade, transfer to a bowl, cover with a lid and place in the refrigerator to marinate at least overnight (6-8 hours, or better yet, leave it in the marinade for a day).
After time has passed, remove the duck from the refrigerator. Wash the apples, remove the core and cut the pulp together with the peel into small slices (quarters). Stuff the duck with apples and, if necessary, sew up the hole with coarse thread or secure with toothpicks.
Place the duck and apples into a baking sleeve and secure the ends of the sleeve tightly on both sides with clamps. Transfer the duck to a baking sheet and place in an oven preheated to 180/200C. Bake the bird for about 1.5 hours until done (time depends on the size of the carcass). 15 minutes before it’s ready, take out the baking sheet, make a cut along the entire length in the sleeve (beware of hot steam), unfold it and send the duck to brown on top at the same temperature. Serve the baked duck with apples hot, with any side dish of your choice. Bon appetit!
Recipe 5: baked duck with prunes and apples
Baked duck is the main dish of the Christmas table not only in Russia, but also in many European countries. It is stuffed with a variety of fillings from fruits, vegetables and cereals. The meat is especially tasty with apples and prunes, which highlight the specific taste of duck meat and add unique sweet and sour notes to it.
- Duck 2 kg
- Apples 3 pcs.
- Prunes 1 handful
- Onions 2 pcs.
- Marjoram 1 tbsp. l.
- Ground pepper ½ tsp.
We thoroughly wash the duck outside and inside and dry it with paper towels. Rub the carcass with salt (1-1.5 tsp), sprinkle with marjoram and add chopped onions inside. Place the prepared duck in a container, cover and refrigerate overnight.
The next day, remove the duck 2 hours before cooking. Peel the apples, remove seeds and cut them into slices. We wash the prunes and cut them into several parts. Place apples and prunes inside the duck.
We secure the edges with metal skewers for canapés or sew them up with thick thread.
Cover the prepared carcass with foil and place on a baking sheet. Bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.
After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove it and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.
Take out the finished aromatic duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.
Recipe 6: duck baked with buckwheat and apples (step by step)
Duck stuffed with buckwheat is an excellent holiday dish. I made this for Christmas, but it would be perfect for any family gathering. And don’t let it seem to you that buckwheat is very prosaic, not at all festive. When you find out what aroma baked duck with buckwheat spreads throughout your apartment, you will never want to stuff it with anything else.
This is a very simple recipe for duck with buckwheat in the oven, which I have used more than once. That is, I have tested it. The duck comes out great, tastes fantastic. It tastes even better if you marinate it overnight.
Don't buy poultry that is too fatty - it is difficult to roast it so that its thick, oily skin is cooked well without burning. Store-bought duck will be just right. In general, try it, if you have never cooked duck baked in the oven before, duck with buckwheat will pleasantly surprise you.
- 1 duck (about 2 kg);
- ½ cup mayonnaise;
- 2 tbsp. spoons of a mixture of chopped parsley, garlic and salt;
- 3 cups cooked buckwheat porridge;
- 2 apples;
- several stalks of celery;
- 2 medium carrots.
Peel 4-5 cloves of garlic and chop it. Finely chop a small bunch of parsley. Mix everything with 2/3 tablespoon of salt and half a cup of mayonnaise.
Rinse the duck well in warm water and dry with paper towels. Carefully coat the duck inside and outside with the prepared mixture, cover with cling film and place in the refrigerator overnight to marinate.
The next morning, cook crumbly buckwheat. You may not cook it even a little. There is no need to season buckwheat porridge with anything - in the oven it will be soaked in duck juices and will become very tasty.
Remove the duck from the refrigerator and wipe the outside of the duck with a paper towel to remove any marinade mixture.
Fill the duck carcass with buckwheat porridge (no need to sew up the holes, the buckwheat will not fall out during baking).
Place the duck stuffed with buckwheat in a baking dish. Coarsely chop the apples, carrots and celery and arrange evenly around the duck. Season them with a little salt and cover everything with foil.
Bake the duck for 90 minutes at 190 degrees C. Remove the foil from the oven during the last 15 minutes to allow the bird to brown thoroughly.
Serve it whole at once while it is still hot. Surround it with baked carrots and apples, add fresh herbs. Bon appetit!
Recipe 7: duck baked in foil with apples (with photo)
The duck turns out juicy and tender. The long cooking time pays off with a wonderful taste and aroma.
- duck - 1 piece
- sour apples - 300-500 g
- ground black pepper - to taste
- salt “salute di mare” - to taste
- spices - to taste
We wash and dry the duck. Rub it with “Salute di Mare” salt and any spices to taste. If desired, you can also rub the bird with garlic.
Wash the apples, peel and cut into pieces. It is better to use sour apples for the filling. If your apples are sweet, then you can add lemon slices to the filling. It will also be very tasty if you add 100 g of cranberries to the apples.
Turn on the oven at 160 degrees. Fill the duck with apples and wrap it in foil. Place it in the oven for 2 hours. After this time, unfold the foil and increase the temperature to 180 degrees. Bake the duck until golden brown. Periodically baste the bird with the juice that was released during baking.
After you unroll the foil, you can add the sliced potatoes to the duck. In this case, the duck will come out immediately with a side dish.
Bon appetit!
Recipe 8: whole duck baked in the oven with apples and honey
A simple and unpretentious way to prepare baked duck with potatoes and apples. First prepare the duck for marinating, then transfer it with vegetables and fruits to a baking bag. After this, the duck will cook in the oven for up to 1-1.5 hours in the oven.
- young duck carcass - 1 pc.,
- salt - 2 tsp,
- spice mixture for baking meat dishes - 1 tbsp. l.,
- black pepper (ground) - a pinch,
- mustard - 1 tbsp. l.,
- honey - 1 tbsp. l.,
- apples - 3 pcs.,
- potatoes - 500-700 g.
Place a full kettle of water on the stove and bring to a boil. Place a duck carcass weighing 1100 grams on the table and make oblique shallow cuts with a sharp knife. You only need to cut through the skin. This is done for beauty and so that the fat is rendered during baking.
Next, take the duck by the neck and hold it over the sink. Pour boiling water over the duck once. Dry the carcass and then water it again after 10 minutes. The skin will noticeably tighten, all the pores will be clogged, and the meat will remain juicy after baking.
In a bowl, mix mustard, honey, spices and salt for the marinade.
Coat the duck thoroughly. Then wrap the duck in film and put it in the refrigerator for an hour, or you can marinate the meat longer (3-4 hours).
To add flavor to duck meat, you can stuff it with apples. To do this, cut the apples into slices and place them tightly in the belly of the duck.
The front and back legs of the duck can be tied with thread for a neat look (optional). Place the duck in a baking bag.
Turn on the oven at 200 degrees. For garnish, wash the potatoes well and cut into slices. In a bowl, mix potatoes with a pinch of salt, spices to taste and vegetable oil (2-3 tbsp).
Add potatoes to the duck bag; you can also add carrots and onions. Tie the ends of the bag with thread and place in the oven on the middle rack.
At the rate of 1 hour of baking per kilogram of meat, cook the duck with apples and potatoes, then open the bag and pierce it to check for ichor. Leave the finished baked duck in the switched off oven for 30 minutes, and then you can serve it on the table.
Bon appetit!
Recipe 9: how to deliciously bake duck with apples and cinnamon
Duck with apples is the signature dish of the festive table.
- Duck - 1 pc.
- Apples - 8-10 pcs.
- Salt - 1 teaspoon
- Ground black pepper - 0.5 teaspoon
- Lemon juice - 1 tbsp. spoon
- Vegetable oil - 2 tbsp. spoons
- Nutmeg pepper - 0.5 teaspoon
- Cinnamon - 1 teaspoon
- Bay leaf - 1 pc.
Prepare ingredients for cooking duck with apples.
Mix lemon juice, vegetable oil, cinnamon and nutmeg.
Wash the duck, remove remaining feathers, and dry. Salt, pepper, sprinkle with lemon juice and spices, and then thoroughly rub the mixture into the duck inside and out. Leave for 2-3 hours (or better yet, put it in the refrigerator overnight).
Cut 3-4 apples into quarters. Remove seeds.
Place 3-4 apples (as many will fit) and spices (bay leaf) inside the duck. Wrap the wings in foil.
Preheat the oven.
Place the duck with apples in a hot oven (200 degrees). Baste the duck with the fat generated during frying every 20 minutes.
Chop the remaining apples.
Roast the duck with apples in the oven for about 1 hour. Reduce the oven temperature to 180 degrees, place the remaining apples in the dish with the duck. Fry for another 1 hour. Every 20 minutes, thoroughly baste the duck with fat mixed with the released apple juice.
Apples can be baked separately and used to decorate a dish for the holiday table.
Serve the duck with apples hot.
Recipe 10: how to cook duck with apples in the oven
This recipe for duck with apples, baked whole in the oven, will be appreciated by gourmets. Because not everyone will like the combination of fatty meat and apples. It is malic acid that gives meat a special piquant taste. Potatoes as a side dish, baked with apples and soaked in their juice, will bring new sensations to your ideas about taste.
- Apple 4 pieces
- Salt 2 tbsp. spoons
- Mayonnaise 3 tbsp. spoons
- Potatoes 7 pieces
- Garlic 1 piece
- Ground black pepper 1 tbsp. spoon
- Duck meat 2,000 grams
For this recipe, you will need a medium-sized duck carcass, quite fatty and young. If the bird is old, then it is advisable to pre-boil it for 30-40 minutes. Otherwise, the finished meat will be tough. It is better to take apples of the sweet and sour variety. This recipe can be used to cook duck without potatoes. Then it is more convenient to use a duck roast for baking. And for the option with a side dish, an oven tray is more suitable. You won't need much foil. A piece measuring 28cm by 20cm will be enough.
The carcass should be washed well with water and dried with a paper towel. Remove feathers, if any. If you bought a duck at the market along with legs and whole wings, then you need to cut them off. They won't be useful. The carcass should be in the same form as in the photo. Season the duck with salt and pepper, inside and out.
Wash the apples and cut them into four pieces lengthwise. Remove the core.
Stuff the carcass with chopped apples, but not too tightly. If there are apples left, it's okay. We will need them for a side dish.
Now the edges of the abdomen need to be sewn together with regular threads, carefully, not tightly, so as not to tear the skin of the duck.
Wrap the tips of the legs, wings and neck with foil so that these parts do not burn or char during the cooking process. Place the prepared duck on a dry baking sheet. Preheat the oven to 180°C. Place the baking sheet with the duck in it for 1 hour. Every 10-15 min. you need to water the carcass with the resulting fat. This is necessary so that you end up with a golden brown and crispy crust.
Meanwhile, peel the potatoes. Cut it into small slices.
After one hour has passed, remove the duck from the oven. Place chopped potatoes and remaining apples on a baking sheet around the carcass. Potatoes need to be salted. You can add spices to taste. Place the duck back into the oven. Add a degree to 200. After half an hour, increase the degree further to 220°C and at this temperature bake the duck for another 30 minutes.
During this time you can prepare the sauce. Peel one head of garlic.
Mix crushed garlic with mayonnaise. The sauce is ready.
Remove the duck from the oven and check for doneness by piercing it with a knife. If fat flows out and not blood, it’s ready. Turn the duck upside down. It may need to be baked on this side to get a golden brown crust. This will take 15-20 minutes.
The finished duck should be liberally coated with mayonnaise sauce on all sides. Remove foil from legs, wings and neck.
You need to wait a little for the sauce to melt and absorb. After this you can serve it to the table. Bon appetit!
Duck with apples is a classic that has passed through the centuries. It is difficult to attribute this dish specifically to any cuisine, since different nations have duck with apples, but with some differences. It is difficult to confuse duck with another bird, the same chicken or turkey, since duck meat is characterized by a special aroma, it is distinguished by some density and incredible juiciness. Therefore, when planning a holiday menu, be sure to add baked duck to the main course - this will be an excellent choice, especially for the New Year or Christmas table.
When faced with cooking duck for the first time, you should not choose recipes of increased complexity; choose a well-known or favorite classic and you won’t go wrong.
Homemade chilled duck is a priority.
Carefully inspect the carcass - there may be feather particles left on it. In this case, single inclusions can be pulled out with your fingers or tweezers, but if there are a lot of fine hairs on the skin, then the easiest way is to singe the bird over a gas burner that is turned on.
In our issue we will look at several options for frying a whole duck carcass in the oven.
Duck in the oven baked in the sleeve
This method has its advantages - the oven remains clean, and the fat that has been rendered can later be used to prepare other dishes. The duck meat ends up being more juicy.
Ingredients:
- duck carcass – about 2.5 kg,
- sour apples – 700 g,
- 5-6 cloves of garlic,
- salt to taste,
- spices,
- dry herbs (thyme),
- vegetable oil.
Cooking process:
If you only have a frozen carcass, then you don’t have to choose. You need to defrost the carcass according to all the rules so that in the end the finished dish does not disappoint you. First put the frozen carcass in the refrigerator, maybe even overnight, then take it out and complete the defrosting process at room temperature. Rinse the prepared duck with running water and dry it by wiping it with a towel or paper napkins.
Prepare the filling and spices:
Before baking the duck in the oven, you need to rub the prepared carcass with crushed garlic cloves, salt, and spices. You can brush it with liquid honey and sprinkle with lemon juice, as in one of our recipes. It will be better if the duck is marinated in this form for several hours or even overnight. Pre-marinated duck will taste different from the one you baked right away. But in any case it will turn out delicious, if you don’t have time to wait, don’t worry that the dish won’t turn out.
It is known that duck is a fatty bird; most of the fat is in its skin. So that it melts and the skin contains only connective tissue, we suggest making shallow cuts on the breast. The skin will become thin and crispy, and the rendered duck fat can then simply be drained off.
Apples need to be washed and cut into slices. It is better to remove the core with seeds. A couple of fruits can be left whole and baked for decoration.
Place the apples in the duck with a bunch of herbs on them. If desired, you can fasten the edges of the abdomen in any convenient way (threads, toothpicks). Our step-by-step photo recipe skips this point.
Place the duck in the roasting sleeve and tie the edges of the sleeve at both ends. You can bake the bird not only in a sleeve, but also in a special bag for roasting chicken; the material is identical. But if the duck is large (long), then you may need two sleeves (if they are short). In this case, there is no need to fix the edges of the sleeves, just stretch the bags with a stocking from different sides, overlapping.
Don't forget to make holes in the bag or sleeve for steam to escape. It is better to make them on top so that the fat and duck juices remain inside and do not burn in the oven during baking.
If apples and duck are a familiar combination, then oranges can add an oriental taste and aroma to this dish. So, stuffed duck can also be cooked with citrus fruits.
We will cut one orange into thin rings and bake it in the oven on the lower tier. You will get beautiful orange chips that can be used to decorate and serve the finished dish.
The duck with apples in the sleeve is baked in a well-heated oven for at least 90 minutes at an oven temperature of 180-200 degrees.
In order for the finished duck to acquire an appetizing ruddy skin tone, the sleeve must be cut 15 minutes before the end of baking - the crust will become a rich color, closer to light brown.
I didn’t do this today, the color was just right and the crust was tender.
As described above, the fat can be easily skimmed off and your pan will remain clean.
Remove the apples from the carcass and use them as a side dish or an addition to it.
Duck baked with apples in the oven
If you decide to bake the duck in the oven in a regular baking dish, then in this case there are very few differences in the cooking scheme. For stuffing duck, it is advisable to take apples that are sour or sweet and sour, with firm flesh. “Simirenko” or “Antonovka” will do. Rinse the fruits thoroughly and cut off the peel if desired. Then remove the seed pod by cutting the apple into several segments. After this, chop the apples into thin slices or cubes. To prevent apples from oxidizing in the open air, you can sprinkle them with lemon juice.
Next you need to prepare the duck carcass. Take a suitable deep dish - a bowl or pan. Peel the garlic and pass through a press. Make a mixture for rubbing the carcass - combine vegetable oil, salt, spices and crushed garlic. Rub the resulting mixture thoroughly onto the duck. The ends of the wings can be trimmed and removed for noodles with giblets.
Now stuff the bird with apple pieces. After the last piece of apple is placed in the duck, the edges can be fixed - sewn or fastened with toothpicks. You can make cuts on the sides of the duck and place the wings there - this way the bird will retain its original shape during the baking process.
Place the duck, ready for baking, in the pan, breast side up. Add water to the mold. If you have any apples left, place them right there around the bird. Place the contents in an oven preheated to 220 degrees and bake for 15 minutes on the lower or middle tier. Then reduce the temperature to 180 degrees and bake the duck for another 1.5 hours - the bird will acquire an appetizing golden brown crust.
The readiness of the meat is checked in the traditional way by piercing it with a knife. The appearance of transparent fat indicates that the meat is ready. If fat with a pinkish tint is released, this indicates that the duck is not ready yet and it is too early to take it out of the oven. There is no danger of ending up with over-dried meat, since apples contain quite a lot of liquid. But if the apples around the duck start to burn, you need to immediately add a little water.
The finished stuffed duck should be carefully transferred to a plate and the toothpicks (threads) removed. It is better not to eat pieces of apples that were baked near the carcass, as they have absorbed fat.
Usually a whole carcass is prepared specifically for the festive table, but on weekdays you can cut up the duck and fry it or stew it with gravy.
If the holidays are approaching, it is better to choose in advance which filling to choose for the stuffed duck. In addition to the classic methods, you can stuff the belly with porridge, vegetables (it will be very tasty with stewed sauerkraut), dried apricots and prunes, oranges and quinces. The filling is usually consumed together with meat.
If you are worried that the finished bird may not have a very pleasant taste or smell, then play it safe and marinate the bird several hours before stuffing and baking. Don't forget to cut off the tail and then marinate the duck in lemon juice, vinegar, wine, herbs and spices. Duck meat becomes more tender and flavorful.
Experienced housewives recommend boiling the duck for about 20 minutes before baking - the duck should be half cooked. Then, during baking, you need to periodically pour broth over it. This tactic will allow the poultry meat to simply “fall away” from the bones at the first touch. Needless to say, you have hardly tasted juicier and more flavorful meat. Experiment with marinades, ingredients for spreading the carcass and stuffing and you will certainly find out which recipe is ideal for you.
Another baking option is in dough.
How to cook duck in dough
If you want to complicate your task and at the same time surprise your guests and family, bake a duck stuffed with something in dough. Fragrant, fragrant bread soaked in duck fat will not leave anyone indifferent.
I won't repeat myself Best regards, Anyuta.
Duck in the oven... Every housewife should master the recipe for this dish. A festive feast would be incomplete without this delicious dish. You can create a masterpiece from a duck in the oven if you know some of the details of its preparation. First, we need to decide what exactly we want to see on the table. There are many options: duck with apples in the oven, duck baked in the oven, duck in a sleeve in the oven, duck with potatoes in the oven, duck with oranges in the oven, duck with buckwheat in the oven, duck with cabbage in the oven, duck with rice in the oven . As you can see, there is a large selection. Before determining what kind of marinade we will make for duck in the oven or sauce for duck in the oven, we need to choose a method of preparing the dish. The following solutions are possible: duck in a sleeve in the oven, duck in the oven in foil, duck in dough in the oven, duck in a duck casserole in the oven. All of these are ways to more reliably retain heat in a dish. Then we decide what the duck itself will look like. Here are the following options: whole duck in the oven, duck in pieces in the oven, duck fillet in the oven. It is also important for the cooking method what kind of duck it is, because... the recipes are different: domestic duck in the oven or wild duck in the oven. We advise you to carefully study our recipes, then it will be no secret to you what it is to cook duck in the oven. In this article we only recall possible options for recipes for duck in the oven. There is a recipe for duck with apples in the oven, a recipe for duck in a sleeve in the oven, a recipe for duck with oranges in the oven, a recipe for Peking duck in the oven, a recipe for stuffed duck in the oven. You can't list everything. Having studied our recipes for cooking duck in the oven, you will definitely achieve success, and your guests will say about your dish: yes - this is juicy duck in the oven, soft duck in the oven, delicious duck in the oven.
One thing is clear: cooking duck in the oven is a whole science. For example, there are a number of exotic duck dishes that we have not previously mentioned: Peking duck in the oven, stuffed duck in the oven, duck with sauerkraut in the oven, duck in the oven with prunes, duck with buckwheat, baked in the oven, duck with honey in the oven, duck with vegetables in the oven, duck with quince in the oven, duck in the oven with honey and mustard, duck with garlic in the oven.
If you are cooking duck in the oven at home, it is best to cook duck in the oven with potatoes, or just baked duck in the oven. Roasting a duck in the oven is a relatively simple process, you can definitely do it, and you will get a juicy duck baked in the oven. To bake a duck well in the oven, we have recipes for every taste, for different budgets. Homemade duck in the oven, a traditional recipe, tested by time and more than one generation of cooks. The most common recipes for homemade duck are: recipe for duck with buckwheat in the oven, recipe for stuffed duck in the oven. The duck, as a rule, is stuffed with apples, then the following dishes are obtained: duck with apples in the oven in the sleeve, duck baked in the oven with apples. If you want the simplest recipe for duck in the oven, pay attention to cooking duck in the oven in the sleeve.
Recipes that make it easy to cook duck are those with photographs. When preparing the dish “Duck in the Oven,” a photo can help a novice housewife. Or the dish “Duck with apples in the oven” - a photo will also come in handy. A recipe with a photo of homemade duck in the oven is a real help to the cook. Therefore, we tried to accompany the main dishes with photographs. After carefully reading the recipes on our website, you can say with confidence that you know how to cook duck in the oven. And even more - how to cook a soft duck in the oven and how to cook a juicy duck in the oven. Having understood the basic principles of cooking, you can teach others how to cook a whole duck in the oven, how to bake a whole duck in the oven. In a word, how to cook duck in the oven. The person who knows how to deliciously cook duck in the oven is the one who has studied our site. Or a Chinese person who knows what Peking duck is.
It remains to figure out a few details: how long to bake the duck in the oven, how to marinate the duck for roasting in the oven. Roasting time for duck depends on the size of the bird. Usually calculate 1 hour per 1 kilogram of weight. But this also needs to be approached creatively. When cooking duck in the oven, time flies quickly, you need to constantly monitor the process. You might be interested in a few more tips for cooking duck:
It is advisable to grease the duck with vegetable oil (so that the skin is not boiled);
When roasting, baste the duck with the fat it has released every 30 minutes;
Before cooking, you can treat the duck so that the skin becomes crispy during baking. To do this, the bird needs to be doused with a large amount of boiling water so that the skin turns white and tightens. Then dry it, rub it with dry white wine and salt on the outside and inside and put it in the refrigerator overnight - on a wire rack, without covering it, to dry. Before baking, pierce the skin of the duck with a fork and rub with something fragrant. For example, ginger powder.
Note to men: duck meat, thanks to its balanced composition of amino acids, enhances potency.
And creating a holiday menu. It so happened that the traditional dish of the New Year's and Christmas table is either baked duck or goose in the oven. Firstly, it’s tasty and impressive, and secondly, it’s quick and easy, the main thing is to marinate the meat in advance.
In this article I want to analyze in detail the options for preparing duck with apples. Let me note right away that we will be doing it entirely, since this is the look that is most suitable for a celebration. You can bake poultry with different fruits and different marinades. In general, read the post, it will be interesting!!
Let me note right away that in order for you to succeed, you need to think through the following nuances:
- be sure to choose high-quality, fresh duck, preferably chilled;
- if the carcass is frozen, defrost it naturally in the refrigerator or at room temperature;
- always soak meat before cooking;
- It is better to pierce fatty places on the body with a knife in advance;
- Stuffing the duck is not strongly recommended in order to provide free space for hot air circulation;
- Choose any marinade; remember that for best soaking, it is better to leave the bird overnight.
We will start, as always, with the classic method. We will bake our meat dish in the oven with apples. For the sauce we will use honey and mustard. And by the way, if you are a fan of baked apples, you can not only stuff the carcass with them, but also cover it on all sides.
Ingredients:
- Duck - 2 kg;
- Sour apples - 4 pcs.;
- Honey - 2 tbsp. l.;
- Mustard - 0.5 tbsp. l.;
- Olive oil - 3 tbsp. l.;
- Salt - 0.5 tsp;
- Black pepper - 0.5 tsp..
Cooking method:
1. First, you need to remove the giblets from the duck and rinse it, and also trim off excess fat near the tail.
3. Apples need to be washed and cut into slices, removing the core. Place them inside the bird.
4. Pin the cut area with toothpicks or sew it up with thread. Place the carcass in a baking dish, tucking the wings underneath. And pierce the breast itself in several places with a knife.
5. Now pour 1 finger of water into a baking tray and place in a preheated oven at 200 degrees. After 20 minutes, pour the separated fat over the dish. Do this procedure every 10 minutes. Just before cooking, brush the duck with a mixture of mustard and honey.
6. Our food usually takes 1.5-2 hours to prepare. Serve with fresh vegetables and sweet and sour sauce.
I also want to immediately touch on the question of what marinade to prepare for duck. There are several ways, I’ll tell you briefly about them now, and remember that choose all the spices and herbs to your taste.
- Using dry spices. Just coat the carcass with seasonings and leave to marinate for several hours.
- Using liquid marinade. In this case, apply the sauce to the skin on all sides using a pastry brush.
- Using a syringe. Pour the prepared marinade into a syringe and pierce the carcass with it. Such meat is more likely to acquire the taste of spices.
And don’t forget to give the carcass time to rest by placing it in a deep bowl, covering it with cling film so that the meat does not dry out.
How to cook duck with prunes in the sleeve
Many people do not like to cook meat in the oven simply on a baking dish or on a spit, since during the cooking process a lot of juice and fat are released, which in turn creates an unpleasant odor, and in addition, you will also need to take time to wash the oven, which ruins the whole mood a little.
For such a case, smart people have come up with special bags; they will not only avoid the problems described above, but also, thanks to the vacuum, the bird will bake a little faster and more evenly. And in order to immediately kill two birds with one stone, we will immediately prepare a side dish in the form of potatoes.
Ingredients:
- Duck - 1 carcass;
- Apples - 2-3 pcs.;
- Pitted prunes - 100 gr.;
- Spices, salt, pepper - to taste;
- Potatoes - 1 kg;
- Garlic - 3-4 cloves;
- Rosemary - a couple of sprigs.
Cooking method:
1. Take a fresh or defrosted carcass and soak it in salt water for 3-5 hours. This will help get rid of the special smell of duck meat.
Advice!! Combine the soaking and marinating process. To do this, in addition to salt, add spices, bay leaves, peppercorns and, if desired, sprigs of rosemary to the water.
On a note!! If there are any feathers left, pull them out using tweezers.
3. Cut off the fattest parts of the carcass.
4. Rinse the duck again and pat dry with paper towels.
5. It is advisable to make cuts on the breast: first vertical, then horizontal. You should now have a mesh. But if the carcass you come across is lean, then you don’t need to do this.
6. Cut off the long skin from the neck or push it inside the bird.
7. We also cut off the wings or wrap them under the carcass.
8. Next, let's start stuffing: peel and core the apples, cut into cubes, rinse the prunes and put everything inside the bird. And additionally cover the cut area with toothpicks, or sew it up with thread.
9. The legs can be tied with foil. If they do not interfere, then skip this point.
10. We will bake our food in our sleeves. To do this, place a thick layer of peeled potatoes on the bottom of the bag. You need to cut the potatoes into large pieces. Add a little salt and pepper.
11. Rub the duck with chopped garlic and place it on top of the potatoes. We tie the ends of the sleeve tightly on both sides. We take the form, put parchment for baking, and our workpiece on it.
12. Preheat the oven to 200 degrees and cook the bird for 2 hours.
13. 20 minutes before the end of cooking, it is better to cut the sleeve so that our crust turns out golden brown and crispy.
Recipe with apples and oranges in the oven
Well, the next type is for real gourmets, it turns out very very tasty with a sweet sour note, plus, in addition to the main dish, we will get a fruit sauce for side dishes.
If you have not tried this dish yet, I recommend that you do not put it off, but prepare it as soon as possible.
Ingredients:
Duck - 2 kg;
Adjika - 50 gr.;
Salt - 20 gr.;
Black pepper (ground) - 5 gr.;
Garlic - 30 gr.;
Thyme - 4 gr.;
Apples (green) - 650 gr.;
Orange - 750 gr.;
Butter - 50 gr.;
Curry (leaves) - optional.
Cooking method:
1. Peel the garlic and crush it with a knife.
2. Wash the greens and cut into pieces.
3. Stuff the duck with the prepared herbs.
4. Take adjika and mix with garlic and spices. Coat the carcass with this sauce and marinate in a cool place for several hours, or better yet, overnight.
5. Wash the fruits. Cut the apples into quarters, removing the seeds. Cut the oranges in half.
6. Place the marinated meat on a baking sheet and cover with apples and oranges.
7. Place the pan in the preheated oven and bake our dish for 2 hours, periodically basting with the released juice.
8. About 15 minutes before it’s ready, take out the baking sheet and pour some hot water over the carcass.
9. Using a tablespoon, squeeze the juice out of the oranges and mash the apples.
10. Place the duck on a plate and pass the fruit mixture through a sieve.
11. Place our mixture of apples and oranges into a blender bowl, add butter, salt and pepper to taste. Beat until smooth and pour into a gravy boat.
12. We decorate our dish with pomegranate seeds, herbs and oranges. Place the sauce next to it and pour it over the side dish. Bon appetit!!
Homemade duck baked in foil
Another recipe for you for variety, you can use other berries, the main thing is that they are sour, or you can not use them at all, lemon and apples will be enough.
I like the use of foil because the duck is baked in its own juices in addition to the marinade.
Ingredients:
- Gutted duck - 1 pc.;
- Lemon - 1/4 pcs.;
- Juniper berries - 8 pcs.;
- Black peppercorns - 1 tsp;
- Bay leaf - 2 pcs.;
- Parsley - 3-4 sprigs;
- Salt - 1/2 tsp;
- Garlic - 1 clove;
- Ground pepper – 1/2 tsp;
- Apples - 2 pcs..
Cooking method:
1. Rub the carcass well with pepper and salt, and put part of the lemon, washed juniper berries, peppercorns and bay leaf inside. Tear the parsley with your hands, finely chop the garlic and also add it to the rest of the products. Wash and peel the apples and core them, cut them into cubes, they will be used as the final layer of stuffing for the duck.
2. Wrap all the meat in cling film for baking, place in a baking sheet, and cover with foil on top. Bake for 1 hour in the oven at 180 degrees.
3. 15 minutes before readiness, remove the foil and top layer of film and bake like this. Next, let the dish cool slightly and break it into pieces. Serve with your favorite sauce.
Cooking duck with apples and honey in the oven
Well, this is everyone’s favorite option for roasting poultry. All products are at hand, the taste is excellent, and the crispy crust will definitely please you!!
Ingredients:
- Poultry carcass - 1 pc.;
- Sour apples - 4-5 pcs.;
- Olive oil – 1/4 cup;
- Water - 0.5 tbsp;
- Pepper, salt - for rubbing;
- Honey – 2 tbsp..
Cooking method:
1. Wash the bird well and dry it. Rub both inside and outside with pepper and salt.
2. Place peeled, seeded apples in the back of the duck.
3. Pour water into the baking dish, in which you have previously dissolved the honey.
4. Preheat the oven to 200 degrees and cook the dish for 2 hours. We constantly water the bird with the fat that forms during simmering.
5. When you are ready to remove the carcass from the oven, brush it with honey and leave for a few more minutes, so the meat is well soaked.
Did you like this selection of baked duck with apples in the oven?? Hope so. I wish you a great mood and happy holidays. See you!!
