How to marinate a duck overnight. How to cook duck so that it is soft and juicy in the oven

Duck meat is widely used both for preparing everyday home meals and in gourmet restaurant dishes. It has earned such popularity due to its unusual taste and the content of such useful elements as potassium, phosphorus, and iron. However, duck is not suitable for cooking dietary dishes. It contains many more calories than chicken, beef or rabbit. In domestic duck this is almost 250 calories per 100 grams. meat, in wild duck less, about 120.

Preparing meat for marinating

1. Examine the carcass carefully. Remove any remaining feathers, if any. If there is a barely noticeable “fluff” on the skin, singe it over an open fire.
2. If necessary, cut the duck into pieces; if you leave it whole, remove unnecessary films in the middle.
3. Rinse the meat under running water and let it drain.
4. Pat well and dry, and only after that, start marinating it.

If duck meat is marinated correctly, you can remove most of the excess fat when frying or baking and make the dish less caloric. Also, a well-chosen marinade will help soften the rather tough poultry meat and make it not only tender, but also juicy. The spices used will open up and enhance taste qualities dishes and give it a bright aroma. The most popular types of marinade for duck meat are:

Classic marinade

It will favorably emphasize the refined taste of duck, making the meat soft and juicy. It will require a small set of products:

• Half a lemon;
• Ground black pepper – 1 teaspoon;
• Ground red pepper – 1 teaspoon;
• Salt - to taste.

Pickling:

• Squeeze the juice of half a lemon, remove the seeds or strain;
• Mix juice with salt and pepper;
• Rub the prepared mixture onto the carcass both inside and outside;
• Let the bird marinate for 5-6 hours;
• Fry or bake in the oven.

Beijing style marinade

Peking Duck – gourmet dish which is prepared at home for festive table and served in prestigious restaurants. Prepare classic version this dish - a whole science. We will look at a simplified marinating method for this dish, adapted to the range of spices available to us. You will need:

• Fresh ginger – 10 gr.;
• Rice vinegar – 5 tablespoons;
• Honey, melted or liquid - 3 tablespoons;
• Rice wine – 150 ml;
• Corn starch – 1 teaspoon;
• Pepper mixture - a pinch;
• Water – 50 ml;

Pickling:

• Take a deep container and pour wine and rice vinegar into it;
• Add honey and stir until it is completely dissolved;
• Grate the ginger root on a fine grater or grind it in a food processor to a porridge-like consistency, add it there;
• Add the pepper mixture;
• Boil the resulting liquid over low heat for 10 – 15 minutes;
• In another container, stir starch in water;
• Pour the starch liquid into the boiling marinade. Stir vigorously and boil until it thickens;
• Generously lubricate the duck carcass with the resulting mixture on all sides and from the inside;
• Let it brew in the refrigerator for 8 to 12 hours;
• We fry the marinated duck or bake it in the oven in the usual way.

Garlic marinade

Garlic is a spice that goes very well with many types of meat, duck is no exception. It adds piquancy and pungency, and the smell of garlic has the ability to increase appetite and promote better digestion of food. You will need:

• Garlic – 2-3 large cloves;
• Soy sauce – 5 tablespoons;
• Mayonnaise – 80 ml;
• Pepper mixture - a pinch to taste;
• Salt - to taste.

Pickling:

• Stir soy sauce and mayonnaise until smooth in a deep plate;
• Chop the peeled garlic, or better yet pass it through a garlic press;
• Mix sauces, pepper mixture, garlic and salt;
• Rub the prepared carcass thickly with the resulting mixture;
• Let the meat sit for at least 3-4 hours;
• Bake in the oven.

Orange marinade

Duck with oranges is a culinary classic. This delicate combination of flavors is appreciated by gourmets in many countries. Citrus will not only add flavor to meat unique aroma and taste, but will also make it softer and more tender. You will need:

• Large orange – 1 piece;
• Honey – 3 tablespoons;
• Soy sauce – 5 tablespoons;
• Mustard (not spicy) – 2 tablespoons;
• Black and red pepper – 5 g;
• Salt to taste.

Pickling:

• Remove the zest from the orange and grind it to a paste;
• From peeled fruit, squeeze out the juice and strain it;
• In a deep bowl, mix the juice, zest, honey, soy sauce and mustard until smooth;
• Rub the washed and dry carcass with salt and pepper, let stand for half an hour;
• Transfer the carcass to a baking sleeve or sealed bag and fill with the resulting mixture;
• Place in the refrigerator for 4 - 5 hours, periodically turning the duck from one side to the other so that it is evenly soaked;
• You can bake the bird either on a baking sheet or in a sleeve.

Wine marinade

Wine is a common ingredient for cooking various types of meat. It goes well with duck. The main task of this noble drink is to soften hard fibers, give the dish a grape flavor and a subtle wine aroma. To prepare this marinade we will need:

• Curry – 1 tablespoon;
• Fresh ginger root - 1 tablespoon of grated pulp;
• Olive oil – 4 tablespoons;
• Honey – 1 tablespoon;
• Grape vinegar 6% – 1 tablespoon;
• Garlic – 1 clove;
• Pepper mixture – 5 g;
• Dry red wine – 50 g;
• Salt - to taste.

Pickling:

5 basic rules for pickling

1. When marinating the duck, constantly turn it over or pour juice over it so that it is evenly soaked.
2. Leave the meat to soak in the refrigerator, even in the cool season. This way you will be sure that it will not spoil.
3. If domestic duck too fatty, trim off the inner fat and some of the outer fat on the belly if you bake it whole. For cooking in pieces, the skin can be removed completely.
4. The longer you marinate the carcass, the more soaked and tasty it will be.
5. Do not add a lot of salt to the marinade; it tends to draw moisture out of the meat and it may turn out dry.

Prepare meals with joy and pleasure. Try new recipes and don't be afraid to experiment. You will create real culinary masterpieces.

Video recipe

It is impossible to imagine a festive feast without the “main” dish, which sets the tone for the entire culinary composition. So, for a Sunday lunch with the family, “regular” fried chicken with vegetable side dish. Juicy and flavorful turkey stuffed with apples is traditionally prepared for Thanksgiving - the dish is served with cranberry syrup and pumpkin pie. But many people associate baked duck in the oven with New Year and Christmas. Tasty and juicy, such a “bird” will decorate any table, attracting everyone’s attention with its ruddy, crispy skin and breathtaking aroma. First of all, how to marinate a duck for roasting in the oven so that it is soft and juicy? Today we will learn the secrets of preparing marinades that give meat an unusually tender and pleasant taste - with honey, mustard, garlic. In addition, here you will find simple step-by-step recipes with photos and videos of duck baked whole and in pieces with potatoes, oranges, buckwheat, and also in Peking style. With the help of our simple recipes, even inexperienced housewives can easily prepare amazingly tasty duck in a sleeve and foil at home, delighting loved ones with such an unusual and chic dish. So, let's start cooking!

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

Duck baked in the oven is prepared for especially special occasions, when relatives and friends gather around the table. Many housewives are wondering how to marinate a roast duck so that it is soft and juicy? Unlike chicken or turkey, duck meat is fattier and higher in calories - 100 grams contains 2240 kcal! Thanks to a properly selected marinade, the duck will “lose” its excess fat, and will also acquire softness and tenderness. We bring to your attention a step-by-step recipe with a photo of an exquisite garlic marinade - with mayonnaise and soy sauce. By following our simple recipe, you can quickly prepare an extremely tasty and aromatic marinade that the duck carcass will definitely “like.”

Necessary ingredients for the duck marinade recipe to bake in the oven:

• garlic – 4 – 5 cloves
• mayonnaise – 100 ml
• soy sauce – 5 tbsp. l.
• black pepper (or a mixture of different peppers) - to taste
• salt - to taste

Marinating duck before baking in the oven - step-by-step recipe instructions, with photos:

Spicy marinade for duck with honey and mustard overnight - recipe with photo

The honey-mustard marinade gives baked duck an exquisite spicy taste and an appetizing “caramel” crust. Indeed, it is difficult to think of more suitable ingredients for preparing a marinade than honey and mustard - this combination has long become a classic. We have selected a simple recipe with a photo of an exquisite sauce that is usually used to coat the duck overnight so that the meat is saturated with spices. Duck marinated in the oven according to our recipe turns out soft and juicy - the most “fastidious” gourmets will definitely appreciate the delicate taste of this festive dish.

List of ingredients for cooking duck in honey-mustard marinade overnight:

• duck carcass – medium size
• natural honey and mustard - 2 tbsp. l.
• water – 1 glass
• spices and salt - to taste

Recipe for a spicy marinade of honey and mustard for duck baked in the oven - prepare step by step:

1. Wash the bird thoroughly and pat dry paper towel.
2. In a separate plate, mix salt and favorite spices. Rub the resulting mixture onto the duck.
3. For the marinade, combine honey and mustard until smooth and completely coat the duck carcass. Place on a baking sheet and place in an oven preheated to 200 degrees – don’t forget to add water according to the recipe.
4. Bake for about an hour, periodically pouring sauce from the baking sheet over the bird. Place the finished duck on a beautiful dish and decorate with sprigs of fresh herbs. Bon appetit!

Baked duck in the oven with apples – delicious recipe step by step with photos

On the eve of the New Year and Christmas holidays, housewives take out notebooks with proven recipes, and also study all kinds of culinary sites in search of new products. If you decide to please your loved ones and guests with something delicious, we recommend preparing duck with apples, baked in the oven. The tradition of baking poultry “in apples” originates in Europe - in many countries it is a favorite holiday dish. Here you will find delicious recipe step by step with a photo of a duck, stuffed with apples and baked whole in the oven. When serving, the finished duck carcass can be decorated with herbs and a garnish of apples - a wonderful culinary still life!

We stock up on the ingredients for the recipe for duck baked with apples in the oven:

• duck carcass – weight about 2 kg
• sweet and sour apples – 4 – 5 pcs.
• cinnamon – ½ tsp.
• brown sugar – 2 tsp.
• salt and pepper - to taste
• spices (rosemary, oregano, Provençal herbs) – 1 tsp.
• apple cider vinegar – ½ cup
• olive oil – 2 tbsp. l.

How to bake a whole juicy duck with apples:

1. Before cooking, you need to process the duck carcass - remove the entrails, cut off excess fat and the ends of the bones.
2. In a separate plate or bowl, combine all the ingredients for the marinade according to the recipe - salt, pepper, spices, vinegar and olive oil.
3. Apply the marinade to the carcass, carefully lubricating all parts with the spicy mixture. Now we place the bird on the refrigerator shelf overnight or at least for 4–6 hours.
4. After the specified time, we take out the duck and proceed to the next stage - wash the apples, cut them into pieces and remove the core.
5. Stuff the marinated duck with apples and place in a baking dish. We place the remaining pieces of fruit around the duck carcass to bake in its “pure” form.
6. Many inexperienced housewives are interested in how long to bake a duck in the oven - the cooking time takes about 2 hours, at a temperature of 90 degrees. To form a glossy golden brown crust, baste the bird every 30 minutes with a mixture of juice and fat that flows to the bottom of the baking sheet.
7. We serve the finished duck with two different side dishes - apples baked as “minced meat” and fruits placed around the bird. In the first case, the side dish does not require additional processing; it is enough to simply arrange the pieces on a dish with the duck. As for the apples that were baked in the pan, put them in a separate saucepan and fill with rendered duck fat (2 tbsp.). Add sugar and cinnamon there, and then put on medium heat for about 5 minutes.
8. A dish with baked duck will decorate any table, creating a festive atmosphere - it's time to enjoy the unique taste and aroma of our baked duck!

Juicy whole duck in the oven with potatoes at home - step-by-step recipe with photos

Due to its valuable nutritional properties, duck meat is recommended for consumption in case of work disorders cardiovascular system, as well as some nervous disorders. In addition, duck contains a number of useful substances– oleic acid, omega-3 and omega-6 fatty acids, as well as a number of vitamins A, B, E. How to cook juicy duck at home? Follow our step-by-step recipe with photos, and in a couple of hours you will have it ready. delicious duck with potatoes - just a royal dish! The presented recipe for duck, whole baked on a potato “pillow”, will definitely come in handy for housewives for the upcoming New Year and Christmas holidays.

Ingredients for roasting duck with potatoes in the oven:

• fresh gutted duck – 1.5 kg
• potatoes – 1 kg
• garlic - head
• apple – 1 pc.
• mayonnaise – 150 gr.
• salt and pepper - to taste

Baking duck with potatoes at home - recipe step by step, with photos:

1. We thoroughly rinse the duck under running water, pat dry with a paper towel and place in a large bowl - we will return to the “bird” a little later.
2. Peel the head of garlic and finely chop it with a knife.
3. In a separate bowl, mix mayonnaise with chopped garlic, salt and pepper to taste. Using a spoon, grind the garlic until the mixture is smooth.
4. Coat the duck with the resulting marinade on all sides and leave to soak for about half an hour.
5. Peel the potatoes and cut into pieces 2-3 cm in size. Cut the apple into two parts, remove the core and also chop.
6. Place potatoes in an even layer on the bottom of a deep baking sheet, and place a duck carcass stuffed with apple on top. Cover with a piece of food foil and seal the edges tightly. Place the form with the bird in the oven, preheated to 200 degrees – for about an hour.
7. We take out the baking sheet with the duck, remove the foil and bake again for 10 - 20 minutes. As a result, the meat will retain its juiciness and acquire a golden crispy crust.
8. Before serving, the whole carcass can be divided into pieces and beautifully laid out on a platter, complemented with a potato side dish. Such a duck will be a real “highlight” of any holiday menu - it’s simply finger-licking!

Recipe for duck in the oven, baked in a sleeve - with a photo of the finished dish

Roast duck with rice - truly universal option a dish suitable for both festive and everyday tables. If you already have guests on the doorstep, you can safely cook duck in a sleeve in the oven according to our simple recipe with photos, using the most available ingredients. A side dish of rice will make the dish filling - and here you have a ready-made lunch or dinner!

List of ingredients for the recipe for duck baked in a sleeve in the oven:

• fresh duck carcass – 1 pc.
• rice – 300 gr.
• salt and spices - to taste

How to cook juicy meat duck in a sleeve in the oven - recipe description:

1. Rub the gutted duck with salt and spices - from the inside and outside. For now, set the bowl with the bird aside so that the meat marinates.
2. Place rice in a saucepan, add water and set to cook over medium heat. The water needs to be salted.
3. Fill the duck with the finished, cooled rice and, securing the hole with wooden toothpicks, place it in the baking sleeve. Tie tightly and place in an oven preheated to 200 degrees for about an hour.
4. After the specified time, we get a juicy soft duck, ready to serve. When laying out the meat, don’t forget about the rice side dish, which perfectly complements the delicious taste of the dish. Let's start tasting!

Tender duck with oranges in the oven in foil - step-by-step recipe with photos and videos

The recipe for duck baked with oranges in the oven comes from France, the country with the most exquisite cuisine in the world. Tender, with subtle note citrus, such a duck will be remembered for a long time for its incomparable taste and aroma. Our step-by-step recipe with photos can be easily mastered by every housewife, turning an “ordinary” poultry into a real French delicacy. The video recipe clearly shows how to bake duck in an orange marinade in the oven - tasty, aromatic and nutritious!

Video recipe for duck baked in foil in the oven with oranges:

How to bake a whole duck with apples and plums in the oven so that it is juicy - step by step recipe with photos

Many are new to culinary affairs Cooking duck in the oven is considered a rather complex and labor-intensive process, which only experienced craftsmen can do. However, there are many simple recipes for this waterfowl that anyone can master. How to bake a whole duck with apples and plums so that it is juicy? Our step-by-step recipe with a photo of a tasty and juicy duck will definitely become your signature - seasonal plums can be replaced with oranges or quince.

To roast a whole duck in the oven you will need the following ingredients:

• duck carcass average size– 1 pc.
• apples – 3 – 4 pcs.
• plums – 4 pcs.
• salt – 1 tbsp. l.
• spices for poultry (mixture) – 1 tbsp. l.
• soy sauce – 25 ml
• honey – 25 ml

The procedure for preparing baked duck in the oven stuffed with apples and plums - step by step according to the recipe:

1. We wash the duck carcass inside and out, if necessary, remove remaining feathers and excess fat. Place a kettle of water on the fire and wait until it boils.
2. Place the prepared bird in a large bowl and begin pouring boiling water over it - this hot “wash” helps close the pores. As a result, the skin will become more elastic and will not crack during baking.
3. Dry the duck with a paper towel and rub with salt and spices. Leave to soak for about 30 minutes.
4. Cut the apples, remove the core and seeds, and chop into medium-sized slices. We remove the pits from the plums and cut them into quarters. We stuff the duck with pieces of fruit and secure the hole with a wooden skewer.
5. Line the bottom of the baking sheet with parchment and “conveniently” lay out the stuffed bird surrounded by pieces of apples and plums. Bake in a preheated oven at 180 degrees for 40 minutes. When an appetizing golden brown crust appears on the surface, turn the duck over to the other side and leave to bake for another 40 - 50 minutes, lowering the temperature to 170 degrees.
6. During the specified time, you need to take a break to lubricate the carcass with the mixture. soy sauce and honey. Place the finished bird on a dish and serve with a fruit garnish. The honey glaze will give the duck a beautiful glossy shine, and the spicy mixture will give it a unique taste and aroma.

How to cook stewed duck in pieces so that it is soft and juicy - video recipe for oven and frying pan

Oven-baked duck is a truly wide field for imagination for beginners and experienced cooks. How to cook stewed duck in pieces so that it is soft and juicy? With the help of a simple video recipe you will discover many “wisdoms” proper preparation stewed duck - in a frying pan and oven.

Braised soft and juicy duck in the oven in pieces - video recipe:

How to properly and quickly cook Peking duck at home - step-by-step video recipe

Peking duck is one of the traditional and popular dishes of Chinese cuisine. Despite its exotic name, the dish is easy and quick to prepare - in the video you will find a simplified version of the recipe. So, how to properly cook Peking duck? With our step by step recipe you will get a dish, the divine taste of which was enjoyed by the ancient emperors and nobles of the Celestial Empire.

Cooking Peking duck at home using a simple video recipe:

How to cook duck in the oven in a sleeve with buckwheat so that it is soft and juicy - video recipe

Duck baked in the oven with buckwheat will become a real decoration for the festive and everyday table - tender and satisfying, the dish will melt in your mouth! How to cook duck in the sleeve so that it is soft and juicy? In the video you will find the recipe for this universal dish - both a main dish and a side dish.

Juicy and soft duck in the oven in a sleeve with buckwheat - cooking recipe, video:

How to properly prepare baked duck in the oven? On our pages are presented simple recipes step by step with photos of spicy marinades for duck so that it is soft and juicy - with honey, mustard, garlic, spices. In addition, according to our video recipes, you can easily bake duck in the oven whole and in pieces, in foil and in a sleeve - with apples, potatoes, rice, buckwheat, oranges, plums, Peking style. We are sure that with the help of these recipes, every housewife will be able to cook a tasty and juicy duck at home. A real royal treat!

Many people find duck meat too dense and even tough. That is why there are people who treat him with lukewarmness. We will try to correct this annoying misunderstanding by telling you how to marinate a duck so that it becomes tender, juicy and aromatic.

You will need:

• Duck - 1 piece;
• Garlic - 2-3 cloves;
• Ground black pepper - 0.5 teaspoon;
• Ground ginger - 0.5 teaspoon;
• Ground nutmeg, ground cinnamon to taste;
• Salt - 2 teaspoons;
• Vegetable oil - 2 tablespoons;
• Honey - 2 tablespoons;
• Grape vinegar 6% - 2 tablespoons;
• Red wine - 3 tablespoons.

Show others

It's no secret that any poultry and meat will become much tastier if you marinade it before baking. It can be very, very different: some people like lamb in pomegranate juice, some like chicken in kefir, some like pork with lemon and mineral water. How to marinate a duck, and is it necessary to do it at all? If time is running short and guests will arrive literally in 3 hours (or you will have to feed a hungry husband), then there is no time for culinary delights. But when you have time, try this method. Ready dish will pleasantly surprise you with the aroma and taste, as well as the tenderness of ordinary dense duck meat.

Preparation

Before cooking the duck, the marinade will need to be drained and the carcass itself slightly blotted with a paper towel. Drizzle it over the bird when it starts to cook and the fat starts to leak out.

This is just one way you can marinate a roast duck. Over time, you will begin to try others. But the fact that this particular option will be one of your favorites is undeniable.

Why do you need to know duck marinade recipes? Housewives sometimes ask this question. To be honest, I can’t even imagine how you can do without this delicious bird in your everyday and holiday menus. After all, so many things are prepared from it! The duck can be baked whole, stewed in some interesting sauce, made into stew, roast, borscht, soup, goulash, pilaf and much more. There are even recipes for duck breast salad. However, do not forget that duck has a specific smell, so before preparing any dish, the carcass or its individual parts must be marinated.

What types of marinades for duck are there? I tried to collect as much as possible more recipes on your website. But if you have something to add to the selection, write in the comments. It's always nice to learn new recipes.

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Simple marinade for duck

If you have very little time to cook poultry, you can use simple, quick and time-tested methods for marinating it. You won't discover America, Nobel Prize You definitely won’t be able to win in cooking, but the dish will turn out to be quite edible.

Pour the juice of one lemon over the duck (if large, juice from 2-3 fruits), rub with salt and spices and place in the refrigerator for 5-6 hours to marinate. Alternatively, to lemon juice You can add honey in the amount of 1 tablespoon per fruit. After aging the duck in the marinade, you can bake it in a sleeve or on a baking sheet, covering it with foil.

Mix mustard and mayonnaise in equal parts (1-2 tablespoons each), add pepper and salt to taste. Duck can be kept in this marinade for up to a day, but I rarely cook it, since I only accept mayonnaise in salads.

Keeping the duck carcass in kefir will also help soften the duck meat. Take a half-liter package, add a third of a teaspoon of ground black pepper and a package of dry “Spring Greens” seasoning. Salt the resulting marinade a little, place the duck in a deep bowl and fill it completely. Wrap the top with film. After 3-4 hours, rinse and you can bake, preferably in a sleeve or in a baking dish, surrounded by potatoes.

Soy marinade for duck

Ingredients:

• 2 tablespoons olive oil;
• juice of two oranges (about 170 ml);
• 1/2 teaspoon salt;
• 4 tablespoons honey;
• 5 finely chopped garlic cloves;
• 3 tablespoons of French mustard with grains;
• 2 tablespoons soy sauce;
• 1 tablespoon sugar;
• a mixture of peppers to taste (this is a seasoning).

Preparation:

Mix all the above ingredients and mix well. Before placing the duck in the marinade, you can soak it in cold water for about an hour, then cut it into portions and rub it with salt. Leave for one and a half hours. Drain off the released liquid. Place the duck in the marinade and leave overnight. It is recommended to bake a duck prepared in this way with apples, plums, peaches, and quinces, covering the carcass on a baking sheet with them.

Orange marinade for duck

This marinade will make the duck juicy, aromatic, appetizing and perfect for baking with apple filling.

Ingredients:

• juice from 1 lemon and 2 large oranges;
• 1 level tablespoon of salt;
• 0.5 teaspoon of ground pepper and the same amount of a mixture of dry Provençal herbs;
• 1 tablespoon olive oil.

Preparation:

Squeeze juice from citrus fruits. Add herbs and pepper, oil, mix. Coat the carcass with marinade and leave for at least 10 hours to soak. Many housewives prefer to soak the bird for a day. This will only make it softer and more tender, but do not forget that all this should be in the refrigerator. In a similar way You can also cook duck in tangerine marinade.

Honey marinade for duck

I know that there are many types of it, but the classic honey marinade is prepared like this.

Ingredients:

• 3 tablespoons honey;
• 1 tablespoon olive oil;
• juice of 1 lemon;
• juice of 1 apple;
• salt and spices to taste.

Preparation:

Take liquid honey and mix with the rest of the ingredients in a deep plate. Rub the duck well with this mixture and wrap it in cling film and leave for 12 hours in the refrigerator. Then bake with any filling - very tasty!

Marinade for duck on the grill

Ingredients:

• poultry seasoning with ginger - 1 sachet;
• 1 liter of apple juice;
• salt to taste.

Preparation:

This is a very quick marinade. Take the dry seasoning from the bag and pour it in apple juice of any origin (squeezed fresh from apples, rolled in a jar, store-bought in a bag). Stir, pour this marinade into the duck in a deep bowl and marinate in the refrigerator for 5-7 hours.

Dry white wine marinade for duck

• 1 glass of dry white wine;
• 1 teaspoon dry mustard;
• juice of 1/2 lemon;
• 2 onions;
• bay leaf, cloves - optional;
• salt, black peppercorns, rosemary - to taste.

Cut the onion into rings, place in a saucepan, pour in wine, add lemon juice, mustard, bay leaf, cloves, rosemary, pepper and salt. Mix well, put on low heat and bring to a boil. Remove marinade from heat and cool. Pour the marinade over the bird and leave for 8 hours.

Marinade for duck with red wine

• 200 ml dry red wine;
• 50 grams of liquid honey;
• 100 ml water;
• salt, pepper, coriander or other spices - to taste.

Mix all the ingredients, marinate the duck carcass in this mixture, wrap it in film and refrigerate for 8 hours.

And of course, I want to give you my proven recipe for holiday cooking of baked duck.

Duck baked in the oven with rosemary and fruit

Ingredients:

• duck weighing 2-2.5 kg;
• 5 large apples, any variety, the main thing is that they are hard,
• 3 large oranges,
• 2 large lemons;
• figs in quantities up to 200 grams;
• salt, ground pepper, rosemary to taste;
• cinnamon sticks optional.

Preparation:

Wash the duck well inside and out and wipe dry. Rub inside and outside with salt and pepper, you can sprinkle lightly olive oil. Cut the orange and lemon into quarters, put them inside, along with a cinnamon stick and a sprig of rosemary. Secure with a wooden skewer. More important point, at this stage, correctly tie the legs and wings with thread. Then after baking, she will look like a very “decent lady”, with beautifully folded legs and arms, excuse me, wings. It's difficult for me to explain how to do this, but I'll try. First, tie the wings tightly to the body, while grabbing the skin from the neck if it is long. Why do you need to remove the neck itself, leave the skin and wrap it over the back. I understand that it’s difficult to understand, but if you remove the neck correctly (and it often spoils the whole look), then it will be clear on the duck itself. Next, use the same long thread to tie the legs, pressing them to the tail, together in the tail. It's good to tie.

Preheat the oven to 240 degrees. Place the duck on a baking sheet, breast side down, and place in the oven for 15-20 minutes. Next, turn the breast side up, reduce the temperature to 170 degrees, cook for another 1.5 hours, periodically pouring over the fat released during baking. Place apples, oranges, lemons, and figs on a baking sheet next to the bird. Salt and pepper. Bake for another 40 minutes or until done. I determine readiness this way: if you insert a skewer into the leg and light juice flows out and the skewer easily enters the meat, the duck is ready.

Remove from the oven, cover tightly with foil, and let rest for 20 minutes before serving. I serve it already cut into portions, on a large platter along with fruit. The result is an amazingly festive look and magical taste.

This is also interesting:

See also,

In the fall, farms begin to slaughter ducks en masse, which gain weight over the summer. good weight. You can also buy it in the supermarket. The duck can be baked whole, stewed in sauce, cooked in soup, shish kebab, etc. However, this bird has a specific smell, so the carcass is often marinated before cooking. What types of marinades are there for duck?

A simple marinade for cooking duck

If you have very little time to cook the duck, you can use simple, quick ways marinating it.

1. Pour lemon juice over the duck, rub with salt and spices and marinate for 30 minutes. Alternatively, you can add honey to lemon juice. Roast the duck in the sleeve.
2. IN cold water add vinegar, salt, spices (pepper, coriander, bay leaf) to taste. Place the duck in the marinade for the time available. This marinade is suitable for roasting whole poultry.
3. Mix mustard and mayonnaise in equal parts, add pepper and salt to taste. The duck can be kept in this marinade for up to a day.

Keeping the duck carcass in kefir will help soften the duck meat.

Soy marinade for duck

This type of marinade has a rich taste. You can marinate the whole carcass or in pieces, which will allow the meat to soak in the marinade faster.

Preparing soy marinade for duck

For 3 servings of ready-made soy sauce you will need to take 2 parts of vegetable oil, 1 (2) small spoons of sugar and paprika. Mix. For those who like a more sour taste, it is recommended to add lemon juice or vinegar (table, apple or grape) to taste.

Before placing the duck in the marinade, you can soak it in cold water for about an hour, then cut it into portions and rub it with salt. Leave for one and a half hours. Drain off the released liquid. Place the duck in the marinade and leave overnight. It is recommended to bake duck prepared in this way with apples, plums, peaches, and quinces, placing them between pieces of meat.

Marinade for duck based on citrus fruits

This marinade will make the duck juicy, aromatic, and with an exquisite taste.

Required ingredients:

• juice from 1 lemon and 1 orange;
• salt – 1 tbsp. l.;
• 0.5 teaspoon of ground pepper and the same amount of a mixture of Provençal herbs;
• vegetable oil - a tablespoon.

Marinade preparation process

Squeeze juice from citrus fruits. Add herbs and pepper, oil, mix. Coat the carcass with marinade and leave for at least 10 hours to soak.

Honey marinade for duck

For lovers of the sweetish taste of poultry, a recipe for duck marinade with the addition of honey, which also softens the meat, will be useful. To prepare such a marinade, take 150 g of honey, the same amount of red table wine, diluted with a glass of water.

Cut the duck into portions, rub with salt to your taste and spices (cumin, dill seeds, marjoram). Place the bird in a baking dish, pour honey on top, then wine and water. Place the duck to marinate for 7-8 hours. Bake in the oven in the same marinade.

Marinades for grilled duck

For duck lovers golden brown crust, the following marinade recipes are suitable.

Oil marinade

Chop 2 small onions and 2 cloves of garlic, mix with a pack of melted butter and 120 g of vegetable oil. Add pepper and salt to your taste. Stir the mixture.

Cut the duck into portions and place in the marinade for 3 hours. Turn the duck every 30 minutes. Cook the bird on the grill.

Mustard-citrus marinade

Grate the zest from 2 oranges and 1 lemon using a fine grater and mix with 100 g of melted butter. Add 2 teaspoons of mustard powder, a pinch of salt and a teaspoon of ground paprika.

Stir and let stand for 15 minutes. Then coat the duck carcass with marinade and leave for 30 minutes, then bake on the grill.