Duck dishes, New Year. Festive table decoration: stuffed duck New Year's duck in foil

Roasted duck is distinguished by its exquisite taste, so it is perfect for cooking on New Year. To cook real culinary masterpiece you need to choose a duck with light and uniform skin, and also select a recipe (with photo) and prepare a delicious festive dish step by step.

New Year's duck with potatoes

Roasted duck in the oven is perfect. The recipe (with photo) for preparing such a treat does not involve any particular difficulties. The only thing is that it is better to bake the duck in a sleeve or foil, so its meat will be tender and soft in taste.

Ingredients:

• duck (weighing 2.5 kg);
• 500 g potatoes;
• 6-7 cloves of garlic;
• 1 apple;
• 2 tbsp. spoons of hot mustard;
• 1 teaspoon provencal herbs;
• 1 tbsp. spoon of granulated garlic;
• half a lemon;
• 2 tbsp. spoons soy sauce;
• 1 tbsp. spoon of honey;
• salt and pepper to taste.

Preparation:

• First of all, prepare the carcass for baking; to do this, trim off excess fat, neck and, if desired, wings.
• Rinse the duck well, dry it and rub it with the prepared mixture of granulated garlic, salt and pepper.

• Then we coat the carcass with mustard, pour over citrus juice and place the duck in any container, cover and marinate in a cool place for several hours, or better yet, for a day.
• For the filling, cut the potatoes into slices and chop a few cloves of garlic, salt and pepper the ingredients, sprinkle herbs, add a spoonful of oil and mix.

• We place the filling inside the marinated carcass, secure the hole with threads and place the duck in a baking sleeve.

• Bake the duck for two hours (temperature 180°C).
• After the time has passed, cut the sleeve and pour the mixture of honey and soy onto the duck, raise the heat to 220°C and brown the carcass for 10 minutes.

• We give the finished dish time to rest in the oven, then take it out and serve it with herbs, vegetables and fruits.

Duck with prunes for New Year 2019

Duck for New Year 2019 is tasty, appetizing and festive. Today there is different recipes(with photo) of its preparation, but one of best options is baked duck with prunes.

Despite the fact that the meat of such a bird is fatty and a little tough, during baking with dried fruits it becomes soft and has a unique taste.

Ingredients:

• duck;
• 2 apples
• lemon;
• a handful of prunes;
• cumin, pepper, salt to taste.

Preparation:

• We prepare the carcass for baking, clean it, remove all the entrails, be sure to cut off excess fat and tail, they are the ones that give off that smell that scares off many housewives from cooking duck.
• Pour the prunes into hot water and leave for 15 minutes.
• Cut the apples into slices, divide the lemon into halves, leave one for juice, and cut the second into slices.

• Squeeze citrus juice into the belly of the carcass, season with salt and pepper and fill the duck with apples, dried plums and lemon, and sew up the belly.

• We also season the surface of the duck with citrus nectar, sprinkle with salt, pepper and cumin.
• Place on a baking sheet and bake for two hours (temperature 200°C). Every 25 minutes, it is better to water the carcass with the released juice so that the duck does not turn out dry, but can maintain its juiciness.

• We take out the finished duck, place it on a dish, decorate and serve.

Duck pieces in the sleeve: recipes

Duck in the sleeve - good choice dishes on . Thanks to a simple heat-resistant film, the duck languishes in own juice This is why its meat tastes so tender, juicy and tasty.

Duck pieces with dried fruits

This version of the dish is sure to please both fans meat dishes, and for the most sophisticated gourmets. By using dried fruits, the meat is aromatic and has interesting flavor notes.

Ingredients:

• duck legs(weighing 1.5 kg);
• lemon;
• head of garlic;
• 10 prunes;
• 5-7 olives;
• 4 sprigs of rosemary;
• bulb;
• seasonings to taste.

Preparation:

• In order for the duck legs to come out golden and not boiled, you should first overcook them on regular frying pan with the addition of oil and spices.

• Now put lemon slices directly into the frying pan with the meat and dried plum, olives, arrange rosemary sprigs, sprinkle with spices, cover and marinate.

• Afterwards, put the contents of the frying pan together with the onions into a cooking sleeve, pour in a little water, fix the edges and send the dish to the oven for 50 minutes (temperature 175°C).

• We take the finished dish out of the bag and serve it to the table.

Duck pieces in the oven with potatoes

In the sleeve, the duck can also be baked in pieces along with potatoes. The dish turns out very tasty and satisfying. Many housewives are worried that the meat of such a bird may turn out tough. To avoid all the worries, you can first boil the duck, and only then bake it with a side dish, the taste of the duck meat will not be affected.

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Ingredients:

• duck;
• 10 potato tubers;
• 2 onions;
• 250 ml mayonnaise;
• spices to taste.

Preparation:

1. Cut the duck carcass prepared for baking into pieces, add salt, pepper, season with spices and generously grease with mayonnaise.
2. Cut the potatoes into cubes, chop the onion into quarters. Mix the vegetables, add salt and pepper.
3. Place potatoes and onions in the sleeve, place duck pieces in mayonnaise on top, leave for 30 minutes.
4. Then we tie the sleeve and put it in the oven for an hour (temperature 170°C). Afterwards, cut the bag and cook the dish for another 15 minutes.

Duck legs “Duchess”

If you don’t have a baking sleeve at home, but have foil, then it can also be used to bake duck meat. For example, you can take a recipe (with photo) for duck with pears and step by step prepare a fragrant and delicious-tasting holiday dish.

Ingredients:

• duck legs;
• 3 pears;
• 3 sprigs of rosemary (1 tbsp dry);
• 1 teaspoon brown sugar;
• pepper and salt to taste.

Preparation:

• Trim the fat from the duck legs, wash them well, dry them, rub them with salt and pepper and leave for 40 minutes.

• Divide the pears in half, remove the core and seeds.

• Place the duck legs in the pan and sprinkle them with fresh or dry rosemary leaves.

• Place the pears on top, cut side down, sprinkle the fruit with cane sugar, cover the pan with the contents with foil and put in the oven for 2 hours (temperature 180°C).

Whole duck in the oven

Today the most famous chefs offer their best recipes baked duck. One such option is duck under honey crust, which will become the most delicious, refined and festive dish for the New Year.

Ingredients :

• duck (weighing 1.2 kg);
• 20 g rhubarb;
• 20 g plums;
• 4 apples;
• bulb;
• 30 g salad mix;
• 30 ml wine vinegar (white);
• 30 ml honey;
• 25 g horseradish;
• 25 g mustard;
• 20 g butter;
• lemon, orange;
• sun-dried tomatoes;
• cardamom;
• bread for toasting;
• salt.

Preparation:

1. Salt the duck carcass, pepper the outside and inside, and set aside for now.
2. Place chopped plum, apple, onion and rhubarb in a bowl. We also add cardamom to the ingredients, orange slices, sun-dried tomatoes and bread cut into squares, mix the ingredients.
3. Stuff the duck with the resulting filling and place it on a foil-lined baking sheet, breast side down, and place in the oven for an hour (temperature 180°C).
4. For the sauce, pour wine vinegar into a frying pan, add mustard, horseradish and butter, heat the ingredients until thickened.
5. After the time has passed, we take out the duck, make cuts on it and pour sauce over it, return the carcass to the oven for another half hour (temperature 200°C).
6. On a large plate we lay out the salad mix, put bread slices on top and lay out the duck, decorate with citruses, plums, apples and serve.

Duck marinades: 5 best recipes

They say that the recipe for duck marinade came from China, because it was in this country that baked duck was served imperial table. Today, such a dish is prepared in every family around the world, but many housewives are interested in the recipe for marinade for duck meat, because thanks to it the dish turns out to be exquisite and piquant in taste.

Traditional marinade recipe

This marinade recipe is traditionally used in Asian cuisine. Initially, its main components were sugar and vinegar, which killed bad smell duck and made its meat softer. Afterwards, the cooks began to experiment with the ingredients and add other spices.

Ingredients:

• 2 tbsp. spoons of granulated sugar;
• 1.5 tbsp. table spoon;
• 1 tbsp. spoon of soy sauce;
• 1 tbsp. spoon of tomato paste;
• 3 tbsp. spoons of lemon juice;
• 1 teaspoon corn flour;
• 4 tbsp. spoons of water.

Preparation:

1. Pour citrus juice, soy, vinegar into a saucepan and add granulated sugar and put tomato paste, mix everything thoroughly.
2. We dilute the flour with water and pour the resulting mixture into a saucepan.
3. Put the marinade on the fire, bring to a boil, cool and marinate the duck in it.

Marinade for duck with honey and mustard

Using a honey-based marinade, you can bake duck with a delicious crispy crust.

Ingredients:

• 2 tbsp. spoons of mustard;
• 2 tbsp. spoons of honey;
• a glass of water;
• salt and pepper to taste.

Preparation:

1. Mix honey and mustard in a container.
2. First rub the duck carcass with salt and pepper, then coat it with the prepared marinade. To better soak the meat, you can make small punctures under the skin.
3. Place the carcass on a greased baking sheet, add water and bake for an hour.

Duck in orange marinade

The sweet and sour taste of this marinade goes well with duck meat. This recipe for citrus sauce will allow you to prepare a real culinary masterpiece for the New Year.

Ingredients:

• 2 oranges;
• 1 tbsp. spoon of grain mustard;
• 3 tbsp. spoons of honey;
• 2 tbsp. spoons of soy sauce;
• spices to taste.

Preparation:

1. Rub the duck carcass with spices.
2. Squeeze the juice from two oranges into a bowl, add soy, liquid honey and mustard, mix everything thoroughly until smooth.
3. Pour the resulting marinade over the duck, wrap it in a plastic bag and leave overnight.
4. Before putting the duck in the oven, we make punctures in several places.
5. First bake at high temperatures 30 minutes, then pour over the remaining marinade, reduce the heat and continue baking the duck until done.

Recipe for marinade for duck with apples

Quite often, duck is baked with fruit; this cooking recipe has its own special marinade.

Ingredients:

• lemon;
• 2-3 cloves of garlic;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon of butter;
• 1 teaspoon of vinegar.

Preparation:

1. We extract the juice from the lemon, mix it with butter, honey and pressed slices of the spicy vegetable.
2. Rub the carcass with spices and coat with marinade.
3. Bake the duck with apples for 1.5 -2 hours. If you want to get a dish with a golden brown crust, pour the remaining marinade at the end of cooking.

Marinade for duck breasts

Many housewives like it duck breasts, they cook quickly, they can be served as a main dish with any side dish or used for exquisite and original salads.

Ingredients:

• 3 tbsp. spoons of soy sauce;
• 1 tbsp. lodges of honey;
• 1 tbsp. spoons of oregano;
• 1 teaspoon mustard.

Preparation:

1. Rub the breasts with mustard and soy seasoning, marinate the meat for two hours.
2. Then cut the skin, place it on a baking sheet and bake for an hour.
3. You don't need to be a professional cook to cook duck for festive table.

It’s enough to study all the recipes in detail, choose the appropriate option, and then the New Year’s Eve will leave behind only pleasant memories.

The most solemn and festive duck for the New Year is, of course, baked whole in the oven. Here you just need to choose the appropriate design option and the products used. For example, someone wants to cook duck in oranges or apples. Another - stuffed with buckwheat, rice, cabbage. The third - baked in dough, with sauce, on a pillow. There are so many recipes that it’s dizzying. But there are also options with duck breasts, fillets, and legs.

The five most commonly used ingredients in duck recipes for the New Year:

How to choose the right duck for a New Year's dish

The skin of the bird should not have any spots, and its color should be as light as possible, without yellowness.

It is better to inspect the surface of the carcass for protruding feathers. If the manufacturer is not concerned with presentable appearance of his product, it is unlikely that he followed it during the growing process.

Look at the fat layers. If their color is dark, then the bird is already old, which means it will be tough.

Feel the bones of the carcass. If they seem soft, it means the duck is young, everything is fine.

Check for smell. Any strange, unpleasant smell from meat indicates that something is wrong.

The young bird will also not be too heavy. The optimal weight of the average duck is 2-2.5 kg.

How to make duck meat more tender

Almost any poultry meat can be made more tender and softer.

The first, easiest and most reliable way is to boil it in salted water before further cooking. At the same time, it doesn’t matter what exactly you are going to cook: stew, casserole, roast or a whole duck.

The second, no less difficult, is marinating. Any marinade suitable for poultry or barbecue is suitable. It is also good because it helps get rid of the peculiar duck flavor, which not everyone likes in such meat. Even just coat the carcass with mayonnaise or vegetable oil, wrapping it in a bag and leaving it in the refrigerator overnight helps a lot.

The third method is stuffing. Juicy filling makes the duck just as juicy, saturates it with juices and aromas. Apples and citrus fruits are especially good in this regard.

Five of the lowest-calorie New Year's duck recipes:

In some cases, the situation with tough meat can be saved by foil and a baking sleeve. First, it is better to “pack” the duck well in them. And then, 15 minutes before the end of cooking, tear the packaging and periodically pour the rendered fat over the meat.

Advice :

It is best to trim all the fat from the back of the duck. And add it to the baking dish in separate pieces if the cooking process requires it. For example, when you need to baste a carcass with fat.

Prepare the duck by defrosting it in the refrigerator first. At night, remove the carcass from the freezer and place it in a bag on a plate on the bottom shelf of the refrigerator. Rinse the duck with cold water and pat dry inside and out with a paper towel. Cut out the fatty layers near the abdomen; the tips of the front wings can also be removed so that they do not burn later.

Rub the duck thoroughly with sea salt and ground pepper mixture. Leave the duck to salt a little for 30 minutes.

Add a few spoons of fruit jam to the duck belly and rub it with your hands. Do not coat the outside of the duck with jam or confiture yet, so that the skin does not burn prematurely.

Place the duck on the parchment; the front wings can be folded under the bottom of the bird. Cut the apples and quince into slices, fill the carcass and place on the sides. Place in a preheated oven at 180 degrees. A duck weighing about 1 kg is baked for 1 hour. Then you need to make a puncture with a fork in the thickest place to make sure that the ichor is not leaking. Otherwise, bake for another 20-30 minutes.

10 minutes before it’s ready, you can grease the skin with a mixture of rendered fat and confiture for a more beautiful crust. Do not immediately remove the baked bird, turn off the oven and let it lie there for 15 minutes so that all the meat juices disperse, then it will be juicier.

Serve the duck on a large platter with fruit and garnish it to your liking. For an additional side dish with duck, you can bake the potatoes in wedges.

Best regards, Elbi.

This duck is served with a sweetish and spicy-tasting hoisin sauce, with which Peking duck is usually cooked. If you're having trouble purchasing hoisin, soy sauce is an alternative.

Asian style duck

6-8 servings, preparation: 1.5 hours + 12 hours

What you need:

1 duck weighing 2.5-3 kg

100 ml Chinese cooking wine or dry white wine

6 cm fresh ginger root

4 cloves garlic

2 tbsp. l. honey

2 tbsp. l. dark sesame oil

salt, black pepper

long grain rice and hoisin sauce

What to do:

1. Remove excess fat from the duck around the tail and neck (you won't need it). Prick the duck on all sides with a fork. Place it in the sink and pour a full kettle of boiling water over it on all sides - the skin will turn white and tighten. Dry, rub with wine, salt and pepper inside and out. Place the duck in a colander and refrigerate for 12 hours, uncovered, to allow the skin to dry.

2. Peel the ginger and garlic, grate on a fine grater, squeeze out the juice through a strainer. Mix half the juice with honey, pepper generously and set aside. Mix the remaining juice with sesame oil, spread the mixture on all sides of the duck, and wrap in foil.

3. Bake the duck in foil in an oven preheated to 190°C, breast side down, for 50 minutes. Then unwrap the foil and place the duck breast side up on a baking sheet. Bake for 20 minutes.

4. Coat the duck with honey mixture on all sides and bake for another 10 minutes. Let rest for 10 minutes before serving, then cut the duck into thin slices, making sure to keep the skin on each one. Serve with fluffy rice and hoisin sauce.

Duck legs with cranberry sauce

These legs can also be served with mashed potatoes- whoever likes it more.

Duck legs with cranberry sauce

4 servings, preparation: 1 hour 40 minutes.

What you need:

4 duck legs

1 sprig rosemary

400 g cranberries

1 medium red apple

1 red sweet onion

2-3 cloves of garlic

100 g sugar

4 tbsp. l. butter

baked potato wedges for serving

What to do:

1. Rub the legs with salt and pepper a small amount butter. Place in a Ziploc bag with the rosemary, squeeze out the air, and seal the bag. Heat water (preferably in a slow cooker with precise temperature control) to 85 ° C, lower the bag and cook at this temperature for 1.5 hours.

2. For the sauce, cut the apple into quarters and remove the core. Cut the pulp into small pieces. Peel the onion and cut into thick feathers. Fry onions and apples in butter over high heat, 5 minutes.

3. Add cranberries and sugar, reduce heat to medium-low and cook, stirring, 20 minutes. Remove from heat, season with salt and pepper and cool completely.

4. Remove the legs from the bag (the juice from the bag can be poured into the sauce) and quickly fry in a dry frying pan until beautifully golden brown. Serve the legs hot with cranberry sauce and potatoes.

Duck with apples

A little life hack for this traditional recipe: Duck meat will be even more tender if you boil the duck first. In this case, the baking time can be reduced.

Duck with apples

6 servings, preparation: 1.5 hours + 8-10 hours

What you need:

1 duck weighing 2.5-3 kg

8 green apples

4-5 cloves of garlic

2 tbsp. l. lemon juice + apple juice

3 tbsp. l. apricot jam

salt, freshly ground black pepper

What to do:

1. Remove excess fat from the duck from around the tail and neck, chop it finely and set aside. Prick the duck on all sides with a fork.

2. Peel the garlic, grate it on a fine grater, squeeze out the juice through a strainer and mix with heated apricot jam and lemon juice, salt and pepper. Spread this mixture onto the duck on all sides and inside. Let stand for 30 minutes. at room temperature.

3. Preheat the oven to 130°C. Cut the apples into quarters and pour over lemon juice, salt and pepper. Place 6-7 pieces of apples and duck fat into the duck belly and secure the belly with toothpicks.

4. Place the duck on a wire rack in a baking tray, breast side down. Pour a couple cups of water into a baking tray and place in the lower third of the oven. Bake for 45 minutes.

5. Turn the duck over and bake for 15 minutes. Place the duck breast side up on a baking sheet, arrange the apples around it, increase the oven temperature to 190°C, bake until golden brown, another 15-20 minutes. Serve the duck with apples hot.

Salad with duck breast, mango and blackberries

If you don’t have any time at all, you can prepare the duck and sauce shortly before serving, without pre-marinating and steeping - it will also turn out delicious. But if you follow the technology, both the duck and the salad will have a brighter aroma and taste

Salad with duck breast, mango and blackberries

4-6 servings, preparation: 30 min. + 2 hours.

What you need:

2 duck breast fillets, skin-on

3 medium ripe mangoes

300-400 g blackberries

100 g sprout mixture

100 g mixed spinach leaves and raddicchio

100 g unroasted peanuts

juice and zest of 1 lime

1 tbsp. l. sweet chili sauce

1 tsp. ginger powder

salt, freshly ground black pepper

What to do:

1. Cut the skin on the duck breast crosswise, without cutting through the meat, every 1.5 cm. Mix salt, pepper and ginger powder, rub the duck on all sides, wrap in film, leave for 2 hours at room temperature or up to 24 h in the refrigerator. In the second case, remove from the refrigerator 1 hour before cooking.

2. For the dressing, peel 1 mango, cut the flesh from the pit, place in a blender, add lime juice and chili sauce, add salt and pepper, and blend until smooth. Let it brew for 2-24 hours.

3. Heat a heavy-bottomed frying pan slightly. Place duck breasts, skin on, and cook over medium heat, spooning any excess fat into a cup, 8 minutes. Then turn over, fry for 2 minutes, remove from heat, wrap in foil and leave for 15-20 minutes.

4. Coarsely chop the peanuts, fry in the pan where the duck was fried, pouring over the scooped out duck fat, 2 minutes. Season with salt and place on paper towels. Peel the remaining mangoes and cut into slices.

5. Toss spinach and raddicchio with sprouts and place on plates. Top with mango pieces and blackberries. Cut the duck into thin slices and place on the salad. Drizzle with dressing, sprinkle with lime zest and peanuts and serve.

Baked duck with cabbage

Duck baked with sauerkraut will have a spicy aroma, and its meat will acquire a light, pleasant sourness.

Baked duck with cabbage

6-8 servings, preparation: 1.5 hours

What you need:

1 whole duck weighing approximately 2.5 kg

1 kg sauerkraut without sugar

300 g pitted prunes

4 large onions

2 tbsp. l. brown sugar

1 tsp. ground allspice

salt, freshly ground pepper mixture

What to do:

1. Remove excess fat from the duck from around the tail and neck, shred it and set aside. Prick the duck with a fork on all sides, rub (including the inside) with a mixture of salt, pepper from the mill and allspice.

2. Peel and thinly slice the onion. Melt the fat you extracted from the duck in a frying pan over low heat. Fry the onion and salt in this fat for 10 minutes.

3. Rinse the cabbage in plenty of cold water, drain the water (reserve a little), place the cabbage in a deep baking dish. Cut the prunes in half, mix the onion and garlic with the cabbage. Sprinkle with sugar.

4. Preheat the oven to 140°C. Place a wire rack in the pan with the cabbage, place the duck breast side down on the wire rack, and cover the structure with foil. Place in the lower third of the oven and bake for 45 minutes.

5. Remove the foil, stir the cabbage, turn the duck breast side up, bake for another 30-40 minutes, until the duck is done to the desired degree. Serve very hot.

Cassoulet with duck and sausages

White beans can be replaced with chickpeas in this recipe. And sausages should ideally be made from duck or chicken meat, but you can also take pork ones.

Cassoulet with duck and sausages

8-10 servings, cooking time 1.5 hours + 8-10 hours

What you need:

1 duck weighing 2.5-3 kg

200 g smoked brisket

400 g sausages for frying

1 liter chicken or vegetable broth or water

500 g large white beans

5-7 celery stalks

1 large carrot

1 large onion

400 g chopped tomatoes in their own juice

4-5 sprigs of thyme

2 tbsp. l. sweet paprika

salt, freshly ground black pepper

What to do:

1. Cut the duck into small portions. Rub with salt, pepper and a little paprika. Cover with film and refrigerate for 8-10 hours.

2. Soak the beans in cold water for 8-10 hours, then rinse, add fresh cold water, bring to a boil, add salt, and cook for 40 minutes. Drain the water and place the beans in a baking dish.

3. Preheat the oven to 160°C. Peel the onion, carrots and celery and cut into small cubes. Cut the brisket into large cubes. Fry the breast and duck pieces over high heat in a large frying pan until golden brown. Place the duck and breast over the beans.

4. Place duck fat and vegetables in the pan where the meat was fried and fry over high heat for 5 minutes. Add paprika, tomatoes with liquid, salt and pepper, bring to a boil and transfer to beans. Stir gently.

5. Pour in broth/water, add thyme sprigs. Cover with a lid or foil and place the roasting pan in the oven for 30 minutes. Add the sausages (prick them on all sides with the tip of a knife) and bake until done, about 15 minutes. Serve hot.

The New Year's feast is always distinguished by a special approach to creating a menu, preparing dishes, and decorating the table. They add beauty and festivity to the meal original snacks, colorfully made main courses, festive desserts and cakes. One of these dishes - New Year's duck - is always beautiful, tasty and festive! This treat is prepared in different variations almost all over the world. Moreover, duck is more suitable for a holiday, and not for everyday family food. After all, to prepare such a dish it will take at least 2 hours, taking into account the preparation of the products.

Duck to New Year's table It is prepared in several ways: in the oven, in a frying pan, in foil and in a sleeve. And in any case, it turns out great and gives the table a special festive look. There are also simple regular recipes cooking more tender poultry (chicken, turkey), but they are not suitable for New Year's duck. Duck has tougher meat, and it also has a significant layer of fat, which affects the cooking process. That’s why the New Year’s duck is cooked in the oven for 1.5 – 2 hours, i.e. with long-term heat treatment and pre-marination.

The duck recipe for New Year 2020 recommends preparing it as a whole carcass, in pieces, or stuffing it. Stuffed duck will be very tasty, its various variations will satisfy the most delicate tastes of your guests and friends. Popular fillings for stuffing duck are sweet and sour apples, sauerkraut, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta and other products of your choice.

Try to study in advance the intricacies of preparing duck for the New Year's table; the recipe should not pose insoluble problems for you. Any version of New Year's duck will do; the recipe for preparing it is not complicated, you just need to carefully and accurately follow all the recommendations.

Duck for the New Year, the recipe is also on our website, it is worthy of your attention, since it takes into account the different tastes and innovations of many experienced chefs. When preparing duck for the New Year, it is also advisable to use recipes with photos that will help you prepare them correctly. ready dish. Any New Year's duck recipe requires it festive decoration and an unusual presentation.

How to cook duck for New Year? How to make an unforgettable New Year's duck? They will tell you the recipes, and we will help you with our advice:

Choose your bird carefully: it should have a firm breast, shiny skin, and red meat when cut. A two-month-old duck weighing about two kilograms would be ideal;

Before cooking, the duck must be thoroughly washed, dried, and marinated. Instead of marinating, you can rub it with salt, spices, garlic outside and inside, and then, if desired, fill two-thirds with the filling;

In order to get a soft, juicy duck with a rich flavor, you need to correctly calculate the cooking time in the oven. It has been experimentally established that you need to take 45 minutes for each kilogram of meat, plus 25 minutes to give the duck a ruddy appearance;

The duck is cooked in foil for an hour, in a sleeve for an hour and a half at a baking temperature of 180 degrees;

The duck in the oven is first cooked at 200 degrees, and finally at 250;

An important point: do not forget to remove the tail part of the carcass (tail, butt), it can give the dish an unpleasant odor;

Periodically during cooking, you need to remove the duck from the oven and pour the rendered fat over it;

Some housewives first boil the duck for 20 minutes, and only then cook it according to New Year's recipe, so the duck will not be raw in any case;

After the process is completed, the duck should be coated with butter and honey sauce and served;

The finished dish is served with all kinds of side dishes, sauces, herbs, and sour appetizers.