How to cook duck in a gas oven. How to prepare marinade for duck: recipes with pictures

Good day! Well, very soon our most favorite holiday is coming, and therefore for all housewives the first question is that I propose to make a duck baked in the oven, and what to stuff it with, you decide for yourself. I will only help you with this.

By the way, if you don’t like this bird, then I can advise you to use my other note and cook it for a feast with that crispy and juicy crust. And if you often rack your brains over what to make for dinner quickly and easily a quick fix, then grandiose events await you, don’t miss out.

Undoubtedly, this dish is quite elegant and very festive; it is placed on the table when all the guests are already gathered and served hot with various drinks and

The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you make a couple more

We will need:

• duck - 1 pc.
• salt and pepper to taste
• lemon - 0.5 pcs.
• orange - 0.5 pcs. for marinade and 0.5 pcs. for filling
• apple - 1 pc.
• honey - 2 tbsp
• soy sauce - 3 tbsp

Cooking method:

1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.

Now add two tablespoons of honey for flavor and stir.

2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.

Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.

3. Stuff the bird with an apple and an orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.

4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.

Interesting! You can use a toothpick instead of a knife.

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

6. You can get such a wonderful and beautiful dish on a plate. Eat for your health! Bon appetit!

Cooking whole duck in marinade

No one will argue that a lot depends on what the marinade is like. Therefore, I suggest you make a universal and spicy marinade based on soy sauce and mustard. Wow, this will be delicious, your mouth will water at the sight of our duck.

Fried with a crispy crust will conquer everyone, and your guests will ask for more, you'll see!

We will need:

• Duck - 1 pc.
• Apples - 2 pcs.
• Soy sauce 4-5 tbsp
• Mustard - 2 tbsp
• Honey - 1 tbsp
• Garlic - 4-5 cloves
• Vegetable oil - 2 tbsp
• Tariyaki sauce 4 tbsp (optional)
• Potatoes - 18 pcs.
• Salt, pepper

Cooking method:

1. Before making and baking the duck in the oven, you need to marinate it. This is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. It’s better to find and devote a lot of time and make it divine.

So, take a bowl and put 2 tablespoons of mustard in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons vegetable oil and squeeze the garlic cloves through a press.

Interesting! If you like your duck sweeter, then add two tablespoons of honey instead of 1 tablespoon.

Stir and move aside.

2. Season the duck itself with salt and pepper on all sides, coat it very well.

Place one red apple inside and cut it into 6 slices. Then, when the bird is baking, add another green apple.

3. Place it in the resulting sauce, dip it well and pour it thoroughly. Coat the inside with marinade too.

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

4. Then place the duck on a baking sheet and cover with foil. It will fry at a temperature of 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry more intensely.

5. Now peel the potatoes and place them next to the bird, it will bathe in fat and bake for 40 minutes.

Important! Potatoes should be small in size.

After this, the potatoes will brown, and the duck will fry and take on a golden brown color.

6. The duck will be so delicious and golden! Happy feast! To add solemnity, decorate with any greenery.

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

Recipe for poultry with potatoes in foil

Of course, it takes a lot of time to prepare, but the taste is certainly worth it. In the next recipe, I decided to show you the duck not as a whole, but in pieces; for example, you can take only the drumsticks or thighs. To be honest, I adore them most of all, although of course the breast, white meat, is considered a delicacy.

We will need:

• Duck drumsticks – 1 kg
• Potatoes - 1 kg
• Salt - to taste
• Sweet paprika - to taste
• Mayonnaise - 2 tbsp.
• Vegetable oil- 1 tbsp
• Greens - to taste

Cooking method:

1. Take salt and pepper, rub the duck legs with these ingredients, then sprinkle a little paprika. Apply mayonnaise with a brush and let them marinate for 20-30 minutes.

Peel the potatoes, then cut them into small cubes, add salt and pepper. Place everything on a baking sheet, you can grease it with a little vegetable oil.

2. Now place in the preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes or until you see golden brown golden brown crust. Serve hot with any appetizer, such as

Making duck with buckwheat at home

I would also like to say that there is nothing better than poultry, store-bought duck is of course good, but your own is always better, it is fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.

Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can put a light and quick salad or

We will need:

• duck - 2-3 kg
• chicken liver - 200 g
• champignons – 200 g
• buckwheat – 140 g
• onions - 2 pcs.
• vegetable oil - 2 tbsp
• salt and ground pepper - to taste
• bay leaf— 1-2 pcs.

Cooking method:

1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.

In this form, the bird should lie in a bag in the refrigerator for 2 hours.

2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat correctly, then watch

3. Meanwhile, cut the onions into small pieces along with the mushrooms. The liver that is left from the duck will also work, it will need to be chopped into pieces.

Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry over low heat until tender.

In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.

Then mix all the resulting ingredients, namely buckwheat, mushrooms and liver and stir.

4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.

5. Place in a bag or baking bag, tie the ends with a special plastic device and off you go, as they say, into the oven for roasting.

6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.

This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.

Duck with apples in his sleeve

Do you want your duck to be juicy and soft, what secrets does this dish hide? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.

Take a young duck, it will turn out more tender and not so fatty.

We will need:

• salt and pepper to taste
• duck - 1 pc.
• apples - 4 pcs.

Cooking method:

1. Soak the bird in water, leave it for about 2-3 hours, this will rid it of excess blood. Then wipe with salt and pepper, in this form it should also lie for 2-3 hours.

Cut the apples into slices and stuff the belly with them as tightly as possible.

Afterwards there will be interesting work, this is sewing with threads, creative work))). Wow, this is so cool to do. Before placing the duck in the oven, lightly rub it with salt and pepper it with a mixture of peppers.

2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You don’t have to do this, but pierce it at the very end, when you turn it over.

This is a dry method of marinating, with mayonnaise or sour cream it turns out much richer, but it will already release its juice.

3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or a duck pan, use what you have on hand. But in the sleeve it turns out much tastier and more convenient. What is your opinion, write and share your opinion.

Important! To make the duck juicier, after 1 hour you need to turn it over in the oven to the other side.

4. Ruddy and golden crust. Remove the apples from the belly and decorate the dish. Bon appetit!

Stuffed duck with rice in the oven

I'm tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and does not require much effort or time.

If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon; for those who do not like this seasoning, do not add it.

We will need:

• duck - 1 pc.
• semirinko apples - 3 pcs.
• rice - 0.5 tbsp.
• bay leaf - 2-3 leaves
• peppercorns - 5 pcs.
• salt and ground pepper - 1 tsp each
• cinnamon - to taste or 1 tsp

Cooking method:

1. Wash the duck under running water and dry with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately what I prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap up the bird cling film and take it out to a cool place for 3 hours.

2. Soak the rice in water for 30 minutes.

2. After this, place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring.

3. Take a goose bowl (duckling pot) and put a duck in it, you can pour a little water on the bottom and lay out a couple of bay leaves and 5 peas of black allspice.

Chop the apples into slices and put them into the duck, secure with toothpicks or thread. Yes, don’t forget about rice, you also need to put it in the duck.

4. Place in the oven at 200 degrees for 2 hours.

5. The bird is ready, call everyone to the table. Impeccably beautiful and delicious. Remove the strings or toothpicks and enjoy the taste.

Original recipe for New Year with oranges

Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.

We will need:

• duck - 1 pc. by 2 kg
• orange - 1 pc. for stuffing and 1 pc. for decoration

• juice of one orange
• juice of one lemon
• salt, ground black pepper to taste
• sunflower refined oils- 2 tbsp

Orange syrup:

• zest of one orange
• juice of one orange
• honey - 2 tbsp
• sweet wine - 2 tbsp. l.

Cooking method:

1. Wash and dry the domestic duck paper towel.

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

Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.

2. And now it is completely saturated with the marinade.

3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.

Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.

4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.

5. And after removing the duck from the oven, take out the orange slices, place them on the sides, pour warm syrup and fresh fruit slices to decorate this work. Such insane splendor awaits you, just a sight for sore eyes! Bon appetit!

Peking duck

Interesting name, yes appearance Our beauty turns out amazing, as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:

Step-by-step recipe for duck with prunes and apple slices

Here is another option for the home that everyone will like, because along with the apples, next to our duck goddess there will also be prune berries. Of course, the dish is not cheap, but it turns out very tasty and aromatic. This is exactly what you can use for your favorite holiday or make it for dinner.

We will need:

• duck - 2-3 kg
• apples - 6 pcs.
• orange - 3 pcs.
• mayonnaise to taste
• onion - 1 pc.
• prunes – 400 g
• potatoes - 5-6 pcs.
• garlic - 5-7 cloves
• salt and pepper to taste

Cooking method:

1. At the very beginning, take a baking dish and then cover it with foil. Place the prepared bird. Brush the duck with chopped garlic, salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.

After that, fill it with fruits. Wash the apples and oranges well and cut into slices.

Important! When you put the fruits inside, mash them a little so that they release the juice.

Next, after all the manipulations, wrap the bird in foil, you will get a lump that should stand in this state and marinate for 2 hours. After the time has passed, bake the duck without opening the foil for 2 hours, frying temperature - 200 degrees.

3. Peel the potatoes and cut them into small pieces, then add mayonnaise and mix. Add salt and pepper to your taste.

4. Then remove the duck from the oven and you will see some fat on the surface. Place potatoes on both sides on the bottom of the sheet and return to the oven for 20 minutes.

5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut them into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.

Chop the onion sharp knife on feathers or half rings. Remove the baking sheet from the oven and scatter the apples over the potatoes and bake for 15 minutes.

Now remove the pan from the oven and open the foil to brown the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.

6. Well, now the most interesting thing is to enjoy such a delicious treat! Cook to your heart's content!

Video recipe for crispy-skinned duck

Honestly, I couldn’t pass up this recipe, because I was amazed by the crust, I’m sharing this find with you, I hope you like this option too:

Have a nice weekend everyone and good mood! All the best and rainbows. Bye-bye everyone! See you.

How to cook duck so that it is soft and juicy in the oven

Juicy and soft duck in the oven - practical advice, recipes and recommendations for housewives.
It has happened in many of our families that most, unfortunately, mainly use poultry (chicken) as meat. By replacing chicken meat with duck or, the most common one, a home-made family dinner can easily turn into a gala or festive event.
And with the approach of Christmas and New Year's holidays housewives are thinking about how to cook duck, making it juicy, soft and rich in the aromas of spices and seasonings.
Duck meat differs from chicken in that the technology for preparing duck takes more time and effort. This is what discourages women from pampering their family and friends delicious dish. Suddenly, the signature dish will not turn out, and even after many hours of simmering in the oven, the meat will remain tough, bland and tasteless.
In our article we will tell you where to start the cooking process, share tricks and tips, as well as popular recipes holiday dish from duck in the oven.
Where to start?
At the very beginning, I would like to draw attention to one fact - duck meat has a specific taste, and if it is not marinated or soaked first, then the taste will be ready dish will prevail, despite the spices and seasonings.

Steps for cooking duck in the oven:
— Soaking (if necessary);
— Marinating duck meat;
— Rubbing the carcass with spices and seasonings;
— Roasting duck in the oven.
For the marinade, you can and even should use red semi-dry or table wine, garlic, lemon juice and zest, your favorite spices or a set of Provençal herbs.
Do you need to soak duck meat before marinating it?
If the bird is wild, then it must be soaked in a strong salt or vinegar solution for 24 hours. Please note that we are not talking about vinegar essence, but about table vinegar, and preferably it should be grape. Apple cider vinegar, or one made from white grape varieties, works well for this purpose.
To make a mixture for soaking, add 100 ml of aromatic vinegar to one liter of water. How to cook duck so that it is soft and juicy in the oven? It must be properly marinated and seasoned with spices.
It is enough to keep a duck bought from farmers or in a store for a day in a strong saline solution. During soaking, the salt will penetrate into the meat, soften it a little, and when baked, you will get a golden and ruddy crust.
For soaking, it is recommended to use coarse rock or table salt. gray. Subsequently, during the process of marinating and rubbing the carcass with spices, it is necessary to take into account that the duck carcass has already received a certain percentage of salt so that the dish does not turn out to be over-salted after cooking.

About the correct utensils for cooking poultry:
The ideal option for cooking chicken or duck carcass in the oven is considered to be deep, thick-walled cast iron dishes. The carcass is initially laid out on its back so that the breasts bake evenly and acquire a golden color, and 45 minutes before the carcass is ready, you can turn the carcass over.
Advice! An hour after baking, if you perform the manipulation of turning the carcass every 20 minutes, the meat will cook evenly, take on an appetizing appearance and remain juicy.
You can also use glass, ceramic or Teflon baking sheets with high sides for cooking, but duck cooked in cast iron will be softer, juicier and more vibrant in taste.
To stuff the carcass or not?
This question is also relevant, especially for young housewives. It is extremely difficult to give practical advice in this case. However, it is worth considering that stuffed duck it turns out more tasty and juicy, especially if fruits or vegetables are used.
How can you stuff a duck carcass?
Traditionally, several options are used:
— Apples, (Antonovka) cut into 4 parts;
— Buckwheat with mushrooms;
— Rice with dried fruits and nuts.
But you can go further when, for example, the duck already needs to be put in the oven, and the ingredients for the filling completely slipped out of your mind when buying food for the celebration, and they are not available.
You can peel a few onions and cloves of garlic and stuff the duck with these simple ingredients.
Lemons and even oranges are also useful for stuffing duck; it is also enough to cut them into small slices.

Vegetables will also come in handy - for example, carrots or pumpkin, potatoes.
Vegetables and fruits are caramelized during the cooking process and will later serve as an excellent addition as a side dish to tasty and juicy duck meat.
To secure the filling inside the carcass, you can use a thick needle and culinary thread or secure everything with regular toothpicks. For the last option, it is recommended to soak the sticks in water for several hours so that they do not burn when baked.
Preparing to roast duck meat:
After the carcass has been soaked and even marinated in spices, and the bird has already been stuffed with vegetables or fruits, you should take care of the crispy crust.
If the carcass is small, then most likely the meat will be tough when baking. To prevent this, you should make small cuts in the skin throughout the carcass (this will help the bird acquire a ruddy appearance) and carefully insert thin, long sticks of butter under the skin.
It will be great if the oil is aromatic – it’s not difficult to prepare. It is enough to remove the oil in advance so that it becomes soft, and season it with crushed garlic, salt and black pepper, add parsley or fresh mint. You can use any seasonings and spices. Then place the butter on parchment, wrap it carefully and remove to cool.

A fatty duck carcass can simply be pierced in several places; for flavor, you can add cloves of garlic or sprigs of herbs. This will be quite enough.
Now all that remains is to place the duck carcass in a lightly oiled mold and place the mold in an oven preheated to 180 degrees.
Cooking duck in the oven:
After the duck has spent the first 20–25 minutes in the oven, it must be turned over and poured with the juice rendered during baking.
For the first time, the carcass is placed on its back, then during the baking process it must be turned over several times, repeating the manipulations with fat and juice. The more often you water the carcass, the juicier and softer the meat will be after cooking.
The duck should lie on its back for the final 30 minutes so that the breast is beautifully baked and has an appetizing appearance. The total cooking time is approximately 25-30 minutes per pound of bird weight. It is impossible to give more precise recommendations, since everyone’s ovens are different.
Advice! The duck carcass takes a long time to bake and the wings may burn a little during the cooking process, especially if honey was used for the marinade. Therefore, before baking, they can be wrapped in foil, during the cooking process they will reach readiness, and the remaining 30 minutes will be enough for them to gain a golden brown appearance and crust.

Every housewife always has a recipe for a signature dish. But the highlight festive table can only be a treat

made from meat. One of its options will be duck baked in the oven.

This dietary dish Children and adults will enjoy it, and a properly selected marinade and the diligence of the housewife will create a culinary masterpiece.

There are several ways to marinate duck for roasting in the oven. One of the most interesting is the option with wine marinade.

To prepare, defrost the duck carcass and rinse it under running water. cold water and then wipe it off. Be sure to pay attention to the presence of poorly removed feathers; they need to be pulled out or burned on fire. After preparing the carcass, we cut off the first joint of the wings, since during cooking it dries out and can burn.

Now you can proceed to preparing the marinade. To do this, squeeze 3-4 cloves of garlic into a large bowl, mix it with curry, ginger and herbs, add a little salt. Mix. Pour 3 tbsp into the resulting mass. l. olive oil, 20 g of honey and mix everything with a blender until the mass becomes white.

To make the duck meat really soft, add 2 tbsp to the mixture. l. 6% grape vinegar, and mix everything again. Lastly, add 40 g of red wine and stir until smooth.

Lubricate the carcass inside and out with the resulting mixture, and then place it in a closed baking dish. Pour the remaining marinade over the duck.

The meat must marinate for at least 10-12 hours in the refrigerator to become tender and very flavorful. Before direct baking, the liquid is drained and the duck is blotted with a paper towel. The drained marinade can be added to the duck as it roasts. Cook the bird for 2-3 hours at 200 degrees.

For cooking delicious meat in the orange marinade we will need 3 celery stalks, 2-3 large oranges. For the marinade, take the following ingredients: juice of a couple of oranges, juice of 1-2 lemons, 1 tbsp. l. salt, 1 tbsp. l. olive oil, 1 tsp. Provençal herbs and ground black pepper.

Before preparing the marinade, cut off the end joint from the duck. We wash the carcass and dry it with a towel. Let's move on to preparing the marinade. First, squeeze the juice of oranges and lemon, mix thoroughly with a blender until white. Add Provençal herbs, pepper, salt and oil to the mixture. Mix everything again. Lubricate the gutted carcass with the mixture on all sides, as well as inside. Pour the remaining marinade into the plate with the bird. It takes at least 8 hours to marinate the duck before baking, it is advisable to turn it over so that it is evenly soaked.

It is necessary to bake the carcass in a dish with high walls so that the juice and fat do not leak out of the duck and the meat remains soft. Grease the baking dish with oil and place the bird on its back. Inside the carcass we put oranges cut into circles and chopped celery. You still need to pour the marinade over the meat. The dish is baked for 2.5 hours at 190 degrees.

For the marinade we will need: juice of 1 lemon, 1 tbsp. l. honey and olive oil, a pinch of ginger, 2 cloves of garlic. For the duck: 3 large green apples, a pinch of salt, 1 tsp. salt.

To prepare the marinade, we squeeze the lemon juice and mix it with ginger and garlic squeezed through a press. Mix the mass thoroughly. Then add honey to it and olive oil. Mix everything with a blender until a homogeneous mass is formed.

Then we cook the bird. We wash it thoroughly under cold water and wipe dry. Coat the entire carcass, inside and out, with salt and pepper and place in the marinade. The bird should lie in it for about 24 hours.

A day later, cut the apples into slices and place them in the duck. Together with the marinade, place it in a baking sleeve and simmer for 1.5 hours at 200 degrees. 15 minutes before the end of cooking, open the bag so that a golden brown crust appears.

This unusual recipe It will appeal not only to beer lovers, but also to connoisseurs of delicious food. To prepare the marinade we will need: 0.5 light strong beer, 1 tsp. ground black pepper, Provençal herbs to taste. We will also take 200 g of mushrooms, it is better to take champignons, 2 large onions onions, 2 large green apples.

First, rinse the duck under running cold water, dry it naturally or pat it dry with paper towels.

Then we move on to preparing the marinade. Pour the beer into a wide bowl and add pepper and Provencal herbs to it, you can add a little salt. Beer should not be warm.

The duck must be stuffed with mushrooms, apples and onions. To do this, cut the mushrooms into large cubes and the onions into rings. Fry them until cooked over low heat. Then we cut the apples into slices and mix them with the fried mixture. We place everything inside the duck and put it in the marinade. The carcass should lie in it for about 8-10 hours.

After this, the marinade is drained and the bird is placed in a baking dish. Cooking duck according to this recipe takes 2.5 hours. During the second hour of cooking, grease the top of the carcass a small amount marinade to enhance the flavor of the dish. The baking temperature is 190 degrees.

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Photo gallery: How to bake a whole duck in the oven so that it is soft and juicy: Recipes - you'll lick your fingers

Soft, juicy and aromatic duck in the oven, baked whole or in pieces in foil, a sleeve or a duck casserole, diversifies the daily menu and can easily cope with the role of a ceremonial dish on the occasion of a festive feast.

How to properly marinate and how long to bake a bird in a sleeve and foil, the following simple step-by-step recipes with photos and videos will tell you in detail. Apples, oranges, honey, soy sauce and fruit juices are suitable as accompanying ingredients. Buckwheat and rice are useful for stuffing, and medium-sized potatoes for garnishing.

Experienced housewives will be interested in the method of cooking Peking duck in foil at home. It is more complex and painstaking than other recipes, but the effort expended is compensated by the amazing taste of poultry meat, covered with a crispy honey crust.

How to marinate duck for roasting in the oven so that it is soft and juicy - recipe with photos step by step

Recipe with step by step photos describes how to marinate roast duck in the oven so that it is tender and juicy. The main components of the marinade are orange juice, soy sauce, honey and sweet mustard. They soften dense meat fibers and give the poultry a piquant taste and memorable aroma.

Necessary ingredients for marinating duck before baking in the oven

• duck - 2 kg
• orange – 1 pc.
• sweet mustard – 1 tsp
• soy sauce – 2 tbsp
• honey – 3 tbsp
• salt – ½ tsp
• black pepper – ½ tsp

Step-by-step instructions on how to marinate duck so that it turns out juicy and soft

Marinade for duck with honey and mustard overnight - a simple recipe with a photo in foil

A simple recipe with photos will teach you how to prepare marinade for duck with honey and mustard overnight. Meat that absorbs the spicy-sweet mixture for 12 hours will acquire an unusually soft, juicy texture, piquant taste and delicate aroma.

Necessary ingredients for the honey and mustard marinade recipe for duck

• duck – 1.5 kg
• mustard – 2 tbsp
• honey – 2 tbsp
• water – 1 tbsp
• spices – 1 tsp
• ground pepper – ½ tsp

Step-by-step instructions for the recipe for cooking duck marinated with honey and mustard in foil

1. Wash the whole duck and wipe dry. Combine spices, salt and black pepper and rub the carcass with them.
2. Mix honey and mustard and coat the bird on all sides. Pour the remaining marinade inside, place the semi-finished product in a saucepan, cover with a lid and put in the refrigerator overnight.
3. In the morning, remove the duck, place it in a mold, pour in a glass of water, cover with foil and place in the oven preheated to 180°C. Bake for one and a half hours. Once every 30 minutes, open the foil and pour the resulting juice over the bird so that the meat is juicy and soft. Then cover with foil again.
4. Then remove the foil, turn on the top heat and brown the carcass until a nice crust appears. Serve the duck in the honey and mustard marinade whole on a serving platter.

Delicious duck in the oven with whole apples and oranges - step-by-step video recipe

How to do it delicious duck in the oven with apples and oranges in the sleeve, shows a detailed step-by-step recipe in the video. The author reveals proprietary secrets and recommends using not only apples and citrus fruits, but also fresh orange juice. The filling based on it turns out rich and gives the duck baked with apples and oranges in the oven in the sleeve softness, juiciness and a delicate aroma.

Duck baked in the oven with potatoes and apples at home - step-by-step recipe with photos in the duck house

To make duck baked in the oven with potatoes and apples at home soft and juicy, a step-by-step recipe with photos recommends making it not in foil or a sleeve, but in a duck pot under a lid. The container will not allow the bird to burn, and the steam from the broth and apples will give the meat juiciness, softness and a melting consistency.

Necessary ingredients for the recipe for duck with potatoes baked in the oven in a duckling pot

• duck – 1 kg
• potatoes – 1 kg
• onions – 2 pcs.
• carrots – 2 pcs.
• apples – 2 pcs.
• bay leaf – 2 pcs
• salt – 1 tbsp
• dried herbs – 1 tbsp
• broth – 2 l
• ground pepper – 1 tsp
• spices – 2 tbsp
• vegetable oil – 30 ml

Step-by-step instructions for the recipe for roasting duck with potatoes and apples in the oven

1. Chop the duck into portions. Salt, pepper, rub with spices and leave for half an hour.
2. Fry the poultry slices on all sides in sunflower oil.
3. Cut the onions, carrots and apples into cubes, place them on the bottom of the duckling pan, sprinkle with salt, pepper and add a bay leaf.
4. Place poultry slices and potatoes cut into squares on top of the vegetable bed and apples. Pour broth over everything.
5. Cover the duckling with a lid and place in the oven preheated to 180°C. Cook for 40 minutes, then reduce the temperature to 140°C and bake for another half hour.
6. Juicy on the table, soft duck, baked with potatoes and apples, serve hot.

Whole duck stuffed with buckwheat in the oven in foil - step-by-step recipe with photos

Homemade duck stuffed with buckwheat and baked whole in the oven in foil, according to the instructions in this step-by-step recipe with photos, turns out soft, juicy and aromatic. The meat, absorbing vapors from vegetables, apples and citrus fruits, becomes tender and acquires a rich taste.

Necessary ingredients for the recipe for duck in foil stuffed with buckwheat and apples

• duck – 1.5 kg
• buckwheat – 2 tbsp
• carrots – 100 g
• onions – 2 pcs.
• apple – 1 pc.
• quince – 1 piece
• orange – 1 pc.
• potatoes – 800 g
• vegetable oil – 50 ml
• honey – 2 tsp
• salt – 1 tsp
• pepper mixture – 1 tsp

Step-by-step instructions for the recipe for baking a whole duck stuffed with buckwheat and apples in foil

1. Rub the whole duck with a mixture of ground pepper, salt and orange juice. Place the carcass in a bag, tie it and put it in the refrigerator for 2 hours.
2. Pour boiling water over the buckwheat and place it on a small burner, turning the heat as low as possible. After 5-7 minutes, turn off and cover with a lid.
3. Chop onions, apples and carrots into strips and sauté in vegetable oil until soft.
4. Add buckwheat, stir, salt and pepper and cook for another 2-3 minutes. Then remove from heating and stuff the bird with this mixture.
5. Place foil on a baking sheet, place the stuffed carcass on top, and make incisions in the skin so that the fat can be rendered out. Cover with quince and orange slices, add potatoes and cover with another layer of foil.
6. Place in the oven preheated to 180°C and bake for 70-80 minutes. Then make a cut in the foil, scoop up the juice that has been released with a spoon, combine it with honey, pour it over the top of the bird, and pour the rest inside into the minced meat.
7. Cook, uncovered with foil, for half an hour.
8. Then remove from the oven the soft, juicy duck, stuffed with buckwheat and apples and baked whole in foil, transfer to a dish, garnish with potatoes and serve.

How to cook a whole Peking duck at home - oven recipe with photo

The question of how to cook a whole Peking duck at home in the oven is answered by a step-by-step recipe with photos. The process requires attention and large quantity time. But the amazing taste and melting texture of the meat makes up for all the effort.

Necessary ingredients for a recipe for cooking whole Peking duck at home

• duck – 2.5 kg
• honey – 4 tbsp
• soy sauce – 5 tbsp
• grated ginger root – 1 tbsp
• sesame oil – 1 tbsp
• black pepper – 1 tsp
• Sherry wine - 1 tbsp

Step-by-step instructions on how to make a delicious whole Peking duck in foil

1. Before you start cooking Peking duck at home, you will need to wash the bird and cut off the edges of the wings. Hang the carcass over the sink, pour boiling water over it and let the moisture drain.
2. Sprinkle the dried bird with wine and leave for 15 minutes to soak.
3. Rub the duck with salt, put it on the bottle, put it in a bowl and put it in a cool place overnight.
4. In the morning, drain the released liquid, and grease the whole carcass with honey (2 tbsp) and put it in the cold again for 12 hours.
5. Fill a deep and wide mold with water, place a wire rack on top, place the duck on it, cover with foil and place in the oven preheated to 190°C for 70 minutes.
6. Remove the bird, unfold the foil and brush the skin with a mixture of soy sauce (3 tbsp), black pepper, chopped ginger and sesame oil.
7. Pour water out of the mold, place a wire rack, place the duck on top, set the temperature to 250-260°C and keep the bird in the oven for another 30 minutes until a crust forms and the meat becomes juicy and soft.
8. Once again, remove and coat the Peking duck with a mixture of honey and soy sauce (2 tbsp each) and bake without foil in the “grill” mode for another 10 minutes. Then serve the hot bird to the table.

How to cook duck in the oven in a sleeve so that it is soft, tender, juicy and aromatic

Step by step recipe tells how to cook a whole duck in the oven in a sleeve so that it is softer and juicier than in foil. The spices used are thyme and marjoram, however, they can be replaced with other aromatic herbs that you like better. The taste will not deteriorate from this, but will become brighter and richer.

Necessary ingredients for a recipe for roasting a soft and juicy whole duck in the oven in a sleeve

• duck - 1.5 kg
• apples – 3 pcs.
• garlic – 6 cloves
• onion – 1 pc.
• duck giblets – 3 tbsp
• black pepper – 1 tsp
• salt – 1.5 tsp
• mayonnaise – 2 tbsp
• olive oil – 1 tsp
• honey – 30 ml
• dried thyme and marjoram - ½ tsp each

Step-by-step instructions for the recipe for cooking soft and juicy duck in the oven

1. Rinse the duck giblets in running water, dry and cut into cubes.
2. Peel the onion, cut into half rings and fry in sunflower oil until transparent.
3. Add the chopped giblets and cook for 4-5 minutes, stirring regularly. Add a little salt at the end.
4. Peel the apples, remove the stem and seed box, and chop the pulp into cubes. Pour the processed apples into a frying pan with giblets and onions, season with marjoram and thyme, fry for 2-3 minutes and remove from heat.
5. Wash the whole bird and dry it with a towel. Mix salt, ground black pepper and olive oil, beat a little with a fork and coat the carcass with this mixture inside and out.
6. Cut the garlic cloves into slices. Lifting the skin, make several deep cuts on the carcass and insert slices of garlic into them.
7. Stuff the duck tightly with the cooled mixture of giblets, apples and onions. Secure the bottom hole with toothpicks or sew up using a needle and kitchen thread. Spread liberally with mayonnaise on top.
8. Place the whole carcass in the sleeve, tie the edge, place the workpiece on a baking sheet and place in a hot oven for 2 hours. Bake at 180°C.
9. Remove the baking sheet, cut the sleeve and carefully lower the edges to the sides. Dip a pastry brush into honey and brush the entire surface of the bird with it.
10. Increase heat to 220°C and cook the duck for another quarter of an hour.
11. When a nice crust forms on the bird, remove the baking sheet.
12. Transfer the soft and juicy duck cooked according to simple recipe in the oven in a sleeve, on a serving plate, garnish with herbs, cranberries and fresh apples and then serve immediately.

Homemade duck baked in pieces in the oven in a sleeve - recipe with photo

Tender homemade duck, baked in pieces in the oven in a sleeve with apples according to this recipe with photo, turns out juicy, soft and aromatic. During the heat treatment process, the meat does not dry out and absorbs the flavors of apples, citrus fruits and aromatic spices to the maximum.

Necessary ingredients included in the recipe for roasting duck pieces in a sleeve in the oven

• duck – 1 piece
• soy sauce – 4 tbsp
• honey – 4 tbsp
• water – 8 tbsp
• apples – 3 pcs.
• orange – 1 pc.
• lemon – 1 pc.
• salt – 1 tsp
• spices – 1 tsp
• greens – ½ bunch

Step-by-step instructions for the recipe for roasting homemade duck in pieces with apples in the sleeve

1. Wash the whole duck in running water, dry with a towel and chop into portions. Combine salt with spices, generously sprinkle the bird with the fragrant mixture and place in the refrigerator for a couple of hours.
2. After the time has passed, place the duck slices in a frying pan with hot oil and fry on both sides until a crust forms.
3. Peel apples and oranges and cut into cubes.
4. Combine honey, soy sauce and water and beat with a fork until smooth.
5. Place the duck pieces in a deep container, add chopped apples and oranges, add honey and soy sauce, stir and leave on the kitchen counter for 15 minutes.
6. Place the contents of the bowl in a sleeve, twist tightly and shake several times to distribute the ingredients evenly.
7. Place the semi-finished product in a preheated oven and bake in a sleeve for 2 hours at 180°C.
8. According to the recipe, 10-15 minutes before turning off the sleeve, cut the sleeve, pour the released fat over the duck slices and place under the top heat until browned.
9. At the end, remove the sleeve and serve the bird hot, garnished with apples, lemon and herbs.

How to bake a whole duck with apples in the oven so that it is juicy - a simple video recipe

The author of a simple video recipe tells how to bake a whole duck with apples in the oven so that it is juicy, soft and has a crispy crust. The secret of cooking is that the bird is first rubbed with spices, wrapped tightly in cling film and left to soak for a while. And then they are stuffed with apples and rice, placed in a mold, covered with a lid and baked in the oven. The container forms its own microclimate and all the aromas emanating from apples, rice and spices are absorbed into the meat, saturating it with piquant shades. The skin browns, but does not dry out, and the bird acquires a soft, tender consistency.

How to cook duck in the oven so that it is soft and juicy - the best video recipe up your sleeve

Best video recipe shows step by step how to cook duck in the oven so that it is soft and juicy. The author uses not honey and oranges for the marinade, but soy sauce and pineapple juice. First, the carcass is sprayed on top, and then the composition is injected into the loin using a syringe and soaks the meat from the inside. Thanks to this treatment, the bird, baked entirely in a sleeve or foil, does not dry out and acquires a soft consistency.

As in the Beijing recipe, minced meat is not used in this case, but if you wish, you can fill the carcass with apples, buckwheat, rice, citrus fruits or stewed vegetables, and place potatoes next to it. All these components go well with duck meat and after baking in the oven in the sleeve they turn out very tasty and aromatic.

If you don’t have a sleeve at your disposal, you can use foil or cook the bird in a simple duck roaster. Home-baked duck will be soft, juicy and will not yield to... taste qualities restaurant dish.

The simplest way
marinating for duck

The simplest
The way to marinate duck is to soak it for several hours in kefir or
in red wine. This will help tenderize the meat even on an old duck.

Still quite
A simple recipe for marinating duck is to rub the carcass with a mixture of mustard and mayonnaise
in equal proportions, with the addition of salt and pepper. Duck carcass can
marinate in this marinade for 24 hours.

Spicy marinade

Grind five
cloves of garlic, half a tablespoon of black pepper and the same amount of cumin. Add
salt, two tablespoons of honey, one tablespoon of vegetable oil, one
a tablespoon of wine vinegar, a glass of dry red wine, stir well
the resulting marinade. Pour the resulting marinade over the duck carcass and place in
refrigerator to marinate at least overnight. Then drain the marinade and pour it over
duck while roasting.

Citrus marinade

Take half a glass
natural orange juice, add the juice of half a lemon (about three
tablespoons), one tablespoon of honey, two to three tablespoons of soy
sauce, spices as desired. Generously coat the duck carcass with the resulting marinade and
let it brew for five to six hours.

Quick marinade

If you need
literally after half an hour send the duck to the oven, then pour it with lemon
juice, brush with a mixture of salt and spices and leave to brew at room
temperature for half an hour, and then bake the duck in the sleeve.

You can rub the duck
a mixture of lemon juice and honey with salt and spices.

Orange marinade

Very tasty
it turns out duck baked with oranges. But the duck will turn out even tastier if
pre-soak it in orange marinade, and it will turn out even tastier
if you give a duck so-called “orange injections”. It's not at all difficult to do, you just have to squeeze
juice from one or two oranges, strain the resulting juice through several layers
gauze so that the orange pulp does not get stuck in the needle during injection. Mix
strained juice with one hundred grams of dry white wine. Then take a syringe with
thick needle and use it to stuff the resulting orange marinade
duck carcass. Then rub the duck carcass with a mixture of salt and spices and place in
refrigerator to marinate for five hours. After this, bake the duck as usual.
way.

Similar
method, using injections, you can soak duck meat with any liquid
marinade, for example wine with apple cider vinegar or lemon juice, or cognac with
soy sauce. Then the duck must be put in the refrigerator for at least six hours, and
even at night.

Oriental marinade for duck

For this you need
mix three tablespoons of soy sauce, the juice of one lime or lemon, one
a tablespoon of liquid honey, add half a teaspoon of balsamic vinegar,
two tablespoons of vegetable oil and one tablespoon of grated
finely grate ginger. Rub the duck generously with a mixture of salt and ground pepper.
coat with marinade and leave to steep for ten hours.

Spicy marinade - 1

Grind in a mortar
one teaspoon of salt, half a teaspoon of cumin, one teaspoon of black
pepper, half a teaspoon of coriander seeds, add five cloves of garlic and more
grind once. Add two tablespoons of vegetable oil to the ground spices.
oils, juice of half an orange and juice of half a lemon. Let it brew
leave the resulting marinade for about fifteen minutes and coat the duck well with this marinade
carcass You can marinate from one hour to ten hours, the longer the duck sits
in this marinade, the more piquant its meat will be.

Spicy marinade – 2

"House of Soviets"
offers you a recipe for another savory marinade that makes duck
the meat is unusually tender and juicy. To prepare this marinade you need to mix
in equal quantities salt, black pepper, paprika, turmeric, cardamom, garlic,
ginger, add three to four tablespoons of soy juice and the juice of one
orange Mix the marinade well and generously coat with the resulting marinade.
duck carcass.

IN
article Types of marinades for duck shared with you recipes for marinades for
ducks, which can make duck meat juicy and tasty, as well as save
duck from a specific smell.