How to bake a duck in the oven. Duck baked in the oven: soft and juicy, you will lick your fingers How to cook duck in foil in the oven
Do you know that you can bake duck in different ways? For example, initially our ancestors baked meat and poultry on coals. Then they came up with a skewer ... True, it was no longer baked, but fried meat. Then people had a hearth and a prototype of a modern oven. There, poultry and meat were baked in clay, in dough or in earthenware. And then they invented gas and electric stoves, microwaves, multicookers ... What will happen next - you can guess indefinitely.
However, the recipe for baked duck has remained virtually unchanged since the earliest times. True, we replaced pottery with metal and ceramic ducklings, and instead of clay and dough, we use foil and polymers (baking sleeve). But, despite the prescription and even antiquity of this method of cooking duck, many housewives still do not know how to bake it correctly and which recipe to choose. We suggest you take into service three ways of roasting duck and choose a recipe for cooking it in the oven, in the sleeve and in foil. So choose what suits you best.
Duck baked in the oven
In the oven, we will cook a ruddy duck with a crispy crust. Of course, this will take a lot of time, but the result is worth it! Moreover, we will cook it in ginger sauce.
Ingredients:
- Duck carcass about 2.5 kg;
- Lemon;
- Vegetable oil;
- Mixture of Italian herbs;
- Buckwheat;
- Black pepper and salt to your taste.
For sauce:
- fresh ginger root;
- oranges;
- Olive oil.
Cooking:
We prepare the bird in advance. If it was frozen, then defrost it at room temperature. Then, if necessary, singe, remove all stumps, thoroughly wash the carcass and marinate. For the marinade, squeeze the juice from the lemon, mix it with salt, black pepper and Italian herbs (ready-made spices can be bought at almost any store). We rub the bird with this mixture inside and out, wrap it in cling film and put it on the bottom shelf of the refrigerator for about five to six hours. It is best to do this in the evening and leave the duck to marinate overnight.
Before we start baking the duck, we need to stuff it. For minced meat, boil one and a half cups of buckwheat until incompletely cooked and fill the belly of the duck with the filling. The hole at the top of the carcass (where the neck was), we sew it up with thick cotton threads. If a piece of skin remains from the neck, then it can be rolled up with a tourniquet and tucked inside the carcass. But the hole on the stomach, through which we filled the carcass with minced meat, can be sewn up or chipped with toothpicks.
We put the prepared carcass back down in the goose, greased vegetable oil, cover with a lid and send to the oven. We bake the duck at a temperature of 180 degrees for about an hour and a half. During this time, it will be necessary to take out the goose house three times (every half an hour), open the lid and pour the bird with melted fat. While the duck is cooking, make the ginger sauce.
To do this, clean a small piece (about 50 g) of ginger root and rub it on a grater with large cells. Pour olive oil into a frying pan and fry the grated ginger in it until it turns golden. From three or four oranges squeeze the juice and combine it with roasted ginger. In the same pan or saucepan, simmer the sauce over low heat for fifteen minutes. During this time, it should thicken a little.
Now (one and a half hours after the start of baking), open the lid of the goose and leave the bird in the oven for twenty to thirty minutes. If your oven has a convection function, you can turn it on for this time. If not, then bake the duck, pouring it with fat. We cut the finished bird into portions and serve with ginger sauce.
Baked duck in foil
Foil is very convenient to use for baking any food. On a duck in this case, you will not get a crisp, but the meat will be very soft and juicy. So you should like the duck baked in foil recipe.
Ingredients:
- Duck carcass;
- 2 tablespoons of vegetable or butter;
- Ground black pepper and salt to your taste.
Cooking:
We defrost the bird if it was frozen, wash it well and dry it, blotting with a clean towel or napkin. From the inside, rub the carcass with salt mixed with black pepper, and coat the outside with oil. We must tie the shins with thread or twine and wrap the duck with three or four layers of foil. We make several punctures at the top of our “cocoon” so that steam comes out of it during baking, and we send the duck to the oven.
We bake the bird at 180-200 degrees for about two hours. By the way, in the same way, you can bake a duck on coals in a brazier or on a fire. You can serve the baked duck with a whole carcass, put it on a dish and garnish with a salad of fresh vegetables. And you can cut it into pieces and serve with any suitable side dish and sauce.
Duck with potatoes in the sleeve
A very simple recipe for preparing duck immediately with a side dish. To do this, we use a roasting sleeve, which is very popular among housewives, in which the meat turns out juicy and tender.
Ingredients:
- Duck;
- Potato - 1 kg;
- Carrots - 1 piece;
- Garlic - 2-3 cloves;
- Onion - 1 piece;
- Salt and ground black pepper to your taste.
Cooking:
Wash the fat duck carcass, clean it from stumps and dry it. We pierce it in several places and prepare the mixture for rubbing. To do this, pass the garlic through a press or grind it on a grater, mix it with salt and black pepper and rub the carcass with this gruel from the inside and out. We put the bird in a bag and leave it to marinate for two hours. Meanwhile, wash and clean vegetables. We cut the potatoes into large slices, carrots into circles, and onions into half rings. Salt, pepper and mix vegetables.
We lay part of the filling inside the carcass and sew or chop off the hole with toothpicks. We put the stuffed duck in the sleeve, which should be twenty centimeters larger than the carcass. We put the remaining vegetable mixture in the sleeve on the sides of the duck carcass. We tie the open end of the sleeve and place the carcass on a baking sheet with the back down. We bake the duck in the sleeve in a preheated oven at a temperature of 180-200 degrees for about two hours. Serve with a vegetable side dish, laying the carcass on a dish as a whole or dividing into portions.
If you are told that cooking a duck is long and difficult - do not believe it! Choose any recipe you like and try to cook a roast duck. The process really takes a lot of time, but the oven will cook. And all this time you can do any other things. Cook with pleasure, and enjoy your meal!
How to properly cook duck. cooking secrets
Most people prefer to cook stuffed duck, choosing the filling to their taste. However, the duck can not only be baked, but also fried, stewed, boiled, steamed. There are many great recipes dishes with duck breasts or legs...
To begin with, we will tell how to choose good duck :
It is better to buy meat-type duck. She will have tender, tasty and soft meat. You can also buy meat and egg type duck. It is better not to use an egg-laying duck for cooking.
The best ducks for cooking are ducks bimonthly. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell. The duck should be plump and have smooth, shiny but not sticky skin. The meat in the cut should be a rich red color.
10 duck cooking secrets
Cooking duck is a little more difficult than, for example, chicken, so we have put together helpful tips about how to cook duck in the oven correctly so that it turns out tender and tasty.
1. Choose a duck weighing from 2 to 2.5 kg - this is a guarantee that the bird is young.
2. In the process of cutting, it is imperative to cut the butt of the duck so that there is no unpleasant odor.
3. To make the baked duck more juicy and fragrant, it is better to use apples, oranges, mushrooms with rice, prunes for the filling.
4. The duck cooking time can be calculated approximately as follows: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature - 180 degrees. At lower temperatures, the cooking time will increase. That is, it takes about 1 hour and 45 minutes to bake a duck weighing 2 kg.
5. If you have a frozen duck, then you should defrost it in advance on the bottom shelf of the refrigerator.
6. You can bake and fry the duck on a wire rack, on a baking sheet, in a roaster, in a frying pan, in foil, in a baking sleeve. If you decide to roast the whole duck, it is best to use a sleeve or foil, cut open 20 minutes before the duck is done, so that the duck is browned.
7. If you are roasting duck without foil and sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
8. To prevent the duck breast from becoming dry, it should be quickly fried in a pan over medium to high heat.
9. There is another secret for novice housewives: you can boil the duck a little (20 minutes), cool and then cook according to the recipe, then it will definitely not be raw inside.
10. If you bought a already singed duck, then you don’t need to singe it. If not, it is recommended to singe the bird, especially if there are "hemp".
Stuffed duck in the oven
Ingredients for cooking:
2 kg duck
300 g champignons
500 g potatoes
150 g onion
Salt, ground black pepper (to taste)
Vegetable oil (for lubrication)
Cooking method:
1. Onions need to be washed, peeled and cut into small cubes.
2. Then you should wash the mushrooms, peel them and cut into slices.
4. Then onion it is necessary to fry in vegetable oil, add mushrooms, salt and fry for about five minutes.
5. Then add potatoes to the mushrooms and onions, salt and pepper to taste and fry for about ten minutes. 6. Next, take care of the duck. Duck carcass should be washed, dried, stuffed with mushrooms and potatoes, salt and pepper.
7. Then the duck must be sewn up, put in a baking sleeve and fastened on both sides.
8. Then the duck should be put on a baking sheet, pour a little water and bake in an oven preheated to 180 degrees for two hours.
Peking Duck
Ingredients:
Fat young duck weighing at least 2 kg
Sherry - 1 tablespoon
Honey (liquid flower is best) - 4 tablespoons
Sesame oil - 1 tablespoon
Soy sauce (no additional flavors) - 5 tablespoons
Ginger powder or grated ginger root - 1 tablespoon
Freshly ground black pepper - 1 tablespoon
Cooking method:
Duck preparation before cooking
1. First of all, the duck must be thoroughly rinsed under running water. room temperature. Avoid exposure to too high and low temperatures, as well as defrosting in microwave oven- no need to injure the meat ahead of time.
2. With a sharp knife, go through the skin of the bird and remove excess hair. Cut off the top phalanges of the wings.
3. Now you need to cut off excess fat from the carcass, which can interfere with the formation of a light crisp. Particular attention should be paid to the neck and tail area.
4. After the excess fat is removed, hang the duck on a hook (a steelyard can serve as an alternative) and thoroughly pour boiling water over the carcass. Water should be at least half a liter!
5. Wipe the duck and let it dry. Now we can move on to the next stage of cooking Peking duck, the longest and most interesting.
We marinate the bird. Long, very long...
Marinating duck is a very important step in its preparation. During the day during which the bird is infused, its flesh acquires a simply divine taste, juiciness and softness.
6. First you need to pour the duck with sherry (white fortified wine). Pour it even inside the bird.
7. After 10-15 minutes, without wiping the carcass, place it with its booty on a round glass or bottle and rub it thoroughly with coarse, but not iodized salt.
8. In an upright position, place the duck on a tray, and periodically drain the liquid flowing from the bird into it for 12 hours.
9. After 12 hours, without removing the duck from the glass, coat it with half of the prepared liquid honey. Place the carcass in a cool place for another 12 hours and go to bed thinking that tomorrow you will finally try the Peking duck recipe.
10. After 12 hours, the duck, which has already absorbed most of the honey (just imagine how juicy it has become!), We put it in the oven.
11. Preheat the oven to 190 degrees. Put the duck not in a baking dish, but directly on the grate - breast side up. Cover the entire grill with foil.
12. Pour water into a baking sheet and place a wire rack on the baking sheet. Place the resulting structure in the oven and bake for 70 minutes.
13. When the duck is fried from the inside, you can proceed to the formation of a crisp, similar to icing. After this stage, Peking duck will become associated with a caramelized apple. With me, at least, that was the case.
14. So, we take the bird out of the oven. Remove the foil and remove the bottom pan. We mix half of the soy sauce, ginger, sesame oil and black pepper in a deep bowl and brush the duck with this mixture with a brush.
15. We put the well-oiled carcass back into the oven (this time only on the grill, without foil and baking sheet) at the maximum temperature - about 250-260 degrees. Within 25 minutes it is necessary to watch closely so that the duck does not burn.
16. While the duck is roasting, mix the remaining halves of honey and soy sauce. The browned duck must be coated on all sides with the resulting glaze. Try to make the layer quite thick - this way the bird will look more appetizing.
17. Turn on the grill mode and place the duck in the oven for another 10 minutes, until the crust is baked and becomes a rich golden color. Let the bird cool for another 10 minutes in the oven, and then remove and cut into portions.
It is said that experienced Chinese chefs can skillfully cut a Peking duck recipe into more than 100 thinnest pieces, without damaging the skin.
Duck in honey caramel with apples
Tender and juicy duck in the oven can be cooked different ways. It can be baked whole in foil, or you can cook only the breast, thighs or wings of a bird in a sleeve, duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes cooking duck meat with honey, spices, vegetables. Among the simple instructions step by step photos and video hostesses can easily find a suitable option for cooking stewed or stuffed duck in the oven.
How to marinate duck for baking in the oven so that it is soft and juicy - photo recipe
Properly prepared marinade is a guarantee of preparing an appetizing and fragrant duck. Adding apples, the simplest spices, will help to marinate poultry meat quickly and easily. You just need to place them with the carcass in a bag or immediately transfer them to the sleeve. The following recipe will show you step by step how to marinate duck for roasting in the oven so that it is soft, juicy and very tasty.
Ingredients for marinating soft and juicy duck before roasting in the oven
- whole duck (gutted) - 1 pc.;
- lemon - 1/4 pc.;
- juniper berries - 8 pcs.;
- black peppercorns - 1 tsp;
- bay leaf - 2 pcs.;
- parsley - 3-4 branches;
- salt - 1/2 tsp;
- garlic - 1 clove;
- ground pepper - 1/2 tsp
Photo recipe for marinating and baking soft duck meat in the oven
The original marinade for a whole duck with honey and mustard for the night - a simple recipe with a photo
Marinades with simple ingredients allow you to give duck meat a special softness and spice. The most interesting can be considered a marinade for duck made from honey and mustard, which allows you to make the meat more tender overnight. We have selected a very simple recipe that will tell you how you can marinate a duck before baking it whole in a sleeve or foil.
Ingredients for marinating duck overnight with honey and mustard
- whole duck - 1 pc.;
- honey - 1/4 tbsp.;
- orange juice - 4 tsp;
- soy sauce- 1 tsp;
- ready-made mustard - 0.5 tsp;
- salt - a pinch.
Photo-recipe for marinating overnight and simple roasting duck with mustard and honey
How to prepare a soft and juicy duck in the oven with apples - a recipe with step by step photos
Fragrant roasted duck can be cooked as a whole or in separate pieces. We recommend cooking an unusual duck breast. With the following recipe, the duck is roasted in the oven and served with caramelized apples. Such a masterpiece is prepared at home is very simple. If desired, you can bake the meat in a sleeve or foil.
Ingredients for cooking juicy and very soft duck with apples in the oven
- duck breast - 2 pcs.;
- shallots - 4 pcs.;
- red semi-sweet wine - 300 ml;
- apples - 4 pcs.;
- sugar (preferably brown) - 2 tablespoons;
- salt, pepper - a pinch.
Recipe with photo of cooking soft duck meat in the oven with apples
Appetizing duck with potatoes in the oven at home - a step by step recipe with a photo
Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer the hostesses a step-by-step recipe in which the duck is baked with potatoes in the oven in the usual form. Simple instruction will tell you how to properly prepare the bird, how much to bake the whole duck until fully cooked.
List of ingredients for cooking in the oven a delicious duck with potatoes
- whole duck - 1 pc.;
- potatoes - 6 pcs.;
- onions - 2 pcs.;
- bacon - 150 g;
- salt, pepper - to taste.
Photo recipe for cooking delicious duck meat in the oven with potatoes
How to cook a juicy duck in the oven in a sleeve with apples - a simple video recipe
Using the sleeve for cooking main dishes is the right decision. With it, you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the hostess will not have to waste time on a long cleaning of the form or ducklings. After use, the sleeve can simply be thrown away and the form wiped with a sponge. You can learn more about how to cook a duck in a sleeve with apples in the oven in the recipe we have selected.
Video on the recipe for cooking duck meat in the oven with apples in the sleeve
The following video recipe perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real cooking masterpiece. At the same time, the sleeve can be used both for marinating and for roasting meat. It is only necessary to strictly follow the instructions of the author and his advice. Then the cooked duck meat in the sleeve will turn out tasty and appetizing.
Soft and very juicy duck in foil or a sleeve in the oven - a step by step recipe with a photo
Cooking a whole duck carcass in foil or a sleeve is quite simple. With this baking, you can make it not only juicy and soft, but also ruddy. The step-by-step recipe with a photo that we have selected will help the hostesses cook duck in foil in the oven easily and simply.
Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve
- whole young duck - 1 pc.;
- soy sauce - 1.5 tbsp.;
- water - 1 tbsp.;
- sugar - 1 tbsp.;
- dry white wine - 1/2 cup;
- garlic - 2 cloves;
- green onions - 3-4 sprigs.
A step-by-step photo recipe for baking soft and juicy duck in the oven in foil
How to bake a whole duck with apples in the oven to be juicy - a simple photo recipe
You can bake duck meat with apples in a sleeve, foil or a simple form. But to get an original dish, you need to pay special attention to the apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples are harmoniously combined with lemon juice and spices. We invite you to familiarize yourself with simple recipe, which will tell you in detail how to bake a whole duck in the oven along with sour apples to keep it juicy and soft.
Ingredients for cooking soft and juicy whole duck in the oven with apples
- apples - 4-5 pcs.;
- whole duck - 1 pc.;
- cinnamon - 1/4 tsp;
- honey - 1/2 tsp;
- sugar - 1 tbsp;
- cognac - 2 tablespoons;
- carrots - 2-3 pcs.;
- onions - 2 pcs.;
- dried herbs - 1 tsp;
- beets - 1 pc.;
- spices - to taste.
A simple recipe with a photo of roasting a whole juicy and soft duck with apples in the oven
How to cook duck so that it is soft and juicy in the oven - recipe with photo
A delicious duck can be baked not only in foil or a whole sleeve. Unusually, you can cook her wings or thighs. We have selected the following recipe for housewives who want to know how to cook a duck in the oven in half an hour so that it is soft and juicy.
Ingredients for roasting juicy and soft duck thighs
- duck thighs - 2 pcs.;
- salt - 3/4 tbsp;
- red wine - 2 tablespoons;
- grated ginger - 1 tsp;
- garlic - 4 cloves;
- honey - 3 tablespoons;
- spices - to taste.
Photo recipe for roasting soft and juicy duck thighs in the oven
How to cook Peking duck at home - recipe with video
Tender Peking duck is a great addition to any side dishes. It has a spicy taste and an original look. The following recipe will tell you how to cook a whole Peking duck at home.
Peking Duck Recipe Video
Having carefully studied the following recipe, you can cook a juicy Peking duck both simply and quickly. But for this, you will need to follow the special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.
How to cook duck in the sleeve with apples in the oven so that it is soft and juicy - video recipe
Duck stuffed with apples or oranges is great for serving at the festive table. Soft poultry meat combined with fruits and citruses has a breathtaking smell. At the same time, it is prepared very simply: you just need to place apples, a bird in a sleeve and start baking them. The simple recipe below will show you how to cook duck in a sleeve with apples so that it is soft and juicy.
Step-by-step video on the recipe for roasting juicy and soft duck meat with apples in the oven
It is recommended to use the recipe we have selected as a basis. With it, you can learn how to bake a whole duck in a sleeve with apples or bake duck thighs and wings on a pillow of apples. In any case, using the sleeve will allow you to quickly and easily cook original dish. The sleeve will allow the apples to bake well, keep the meat soft and juicy.
In this article, we have selected best recipes cooking duck meat with apples, potatoes and other ingredients. Step by step instructions with photos and videos they will tell you how you can cook the main dish in foil, sleeves, ducklings. For example, a soft and juicy duck in the oven is obtained when cooking in Peking style. Whole baked bird with buckwheat, oranges will also be unusual. All instructions are easy to follow and will allow you to easily prepare an original dish.
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From time immemorial, in Slavic villages, they knew how to feed poultry so that it would grow fatter, and cook on their own. original recipes. Once you have tasted duck stuffed with boiled buckwheat and vegetables and baked in the oven in foil, you will want to experience the pleasure of its delicate taste again.
We offer two options for how to bake a bird at home for the holiday and for the usual family dinner to be both tasty and satisfying.
Let's say right away: it is worth taking up cooking a duck only when there is more than one baked chicken on the cook's account. The laying hen, beloved by many, especially of the broiler type, is a much more docile bird in cooking. There is not much fat in it, but there is so much meat that it is enough to feed a dozen hungry mouths. Duck is a completely different matter! If the choice of a carcass for cooking whole in the oven was unsuccessful, it will not be possible to bake it deliciously.
How to choose the "right" duck
- You need to choose a bird in the market or in the supermarket according to the principle “less is better”. It is better to take a small carcass - so the likelihood that you have a young bird in front of you is higher.
- The duck should not be too fat (there is very little meat in such), but not lean (it will turn out to be dryish).
- The subcutaneous fat of a young waterfowl is light. If it is yellow, it is highly likely that the bird went to another world on its own.
- The duck, which until recently ran, has a pleasant smell of meat in its womb. If there are even subtle sour notes in the smell, the bird is stale.
And the last test for the youth of a duck: if, with a slight pressure on the sternum, it springs, then you have a young individual in front of you. If the chest is as hard as a shell, its youth has long passed, which means that such a duck will be cooked for more than one hour. It will make a very tasty jelly, but it is not suitable for baking.
Duck in foil baked in the oven with buckwheat: a traditional recipe
Ingredients
- Medium sized duck carcass- 2-2.5 kg + -
- Buckwheat (groats) - 2/3 tbsp. + -
- — 1 medium root vegetable + -
- - 1 PC. + -
- — 4-5 large cloves + -
- - 1 tsp + -
- ground coriander- ½ tsp + -
- - 2 tsp + -
- Red pepper - a pinch + -
- ground nutmeg- pinch + -
- - 1 tsp + -
Step-by-step recipe for roasting homemade duck in foil in the oven
Grains for this dish are better to take uncooked. It is not as fragrant as fried, so the duck will give a pleasant, subtle aroma. You can also add fried mushrooms to the filling along with vegetables. The taste and aroma of the dish will be incomparable!
- We thoroughly wash the bird carcass, paying special attention to the abdominal cavity.
- Now you need to remove excess moisture, and paper towels will help us with this.
- We remove the husk from the onion and garlic cloves, peel the carrots.
- Mince the garlic with a kitchen press or a sharp knife. The gruel, which will eventually turn out, is divided into 2 equal parts.
- We put half of the chopped garlic in a bowl, add salt, seasonings, 1 tbsp. oils, mix everything.
- Let the marinade stand for 10 minutes to reveal its aroma, and rub it on the outside and inside of the bird.
- Leave to soak in aromas for about 1 hour. It's time for the stuffing.
- We wash the cereal, fill it with water so that the liquid level is 2 fingers higher than the cereal.
- We send a saucepan with buckwheat to the stove and cook porridge until the buckwheat grains begin to steam. But it is not necessary to completely boil buckwheat - it will come in the belly of a duck.
- We cut carrots into thin strips (you can grate it for Korean salads), cut the onion into a half ring.
- Saute onion slices in heated oil for 5 minutes, then add carrots and keep in a pan over low heat.
- Add half-cooked porridge, add salt and season with black pepper.
- We put the filling inside the bird, tamp it down, sew the skin on the belly (any natural thread and a thick needle will do).
- We wrap the carcass of the bird in foil, put it on a deco or in a chicken dish and send it to the oven. At 200 ° C, bake the bird for 50 minutes.
To make the duck with porridge inside browned, you need to cut the foil on top and hold the carcass in the oven for another 20 minutes. To serve, we free the duck belly from the threads, take out the buckwheat filling and cover the meat with it. You can decorate a dish for aesthetics with greens.
Duck carcass in foil, baked in the oven with potatoes and apples
We offer to try the classic combination of fatty duck meat and apples. Potatoes will make the treat even more satisfying. And to make it really tasty, it is better to bake young tubers.
Ingredients
- The carcass of a young duck - about 2.5 kg;
- Green apples of the Simirenko variety - 2 large fruits;
- Medium-sized potato tubers - 10 pcs.;
- Adyghe salt with herbs - 1/3 tsp;
- Soy sauce - 2 tablespoons;
- Olive oil - 2 tablespoons;
- Pepper mixture - 1 tsp
How to make a delicious duck dish with apples and potatoes with your own hands
- We prepare the bird according to the recommendations from the first recipe.
- After mixing the sauce and spices, rub the marinade on the inside and on top of the carcass, add salt (the sauce is salty - you need very little salt).
- My apples, remove the middle with grains, cut into large cubes, lay fruit slices in the belly of the bird.
- We spread the bird on a baking sheet covered with a thin oil film, wrap it tightly on top with foil and - in the oven.
- It will take 1.5 hours at 200 degrees for the duck to melt, and another half an hour - for browning already without foil. After removing the cover, we spread around the almost finished bird, peeled and marinated in sour cream and Adyghe salt. By the time the meat is completely cooked, the potato side dish will also be baked.
Not a single feast on the occasion of a holiday or gatherings with friends is complete without a signature dish. Please your guests juicy meat duck baked in the oven in foil. There are many options for stuffing a bird, and each is worthy of attention.
Duck meat is more interesting in taste than chicken meat, but it is prepared much less frequently. As a rule, on big holidays, such as Christmas and New Year, a duck baked in the oven is served at the table. Perhaps this is due to the fact that duck is longer and more troublesome to cook than chicken. But if, for example, you bake a duck with apples in foil, then this will not only speed up the process, but also give an excellent result - a tasty, healthy and beautiful dish.
130 min 10 servings 253 kcal Easy to cook
About the benefits of duck meat
Duck meat has a dark color, it is very tender and healthy. The best meat breeds of culinary ducks are Beijing white, Aylesbury, musky (Indo-duck), Rouen, buff, cayuga, Swedish. The average weight of a domestic duck carcass is from 2 to 4 kg.
Duck is a source of protein: 100 g of this meat accounts for about 16 g of protein. Duck meat also leads in the content of vitamin A. In large quantities, duck contains B vitamins, including riboflavin and phtholic acid, as well as a rather impressive list of useful trace elements.
Duck meat is quite fatty (duck calorie content is from 250 kcal / 100 g). But duck fat has interesting features: it is considered an excellent preventive product for cardiovascular diseases. This meat is recommended for those whose activities are associated with mental stress or stress.
The meat of this bird has a specific taste that not everyone likes. But if you buy a high-quality fresh carcass and cook it correctly, then everyone will appreciate the duck dish.
Duck baked in foil is one of the most successful options that allows you to get a delicious dish, even without special culinary knowledge. Duck carcass is usually stuffed with: sauerkraut, prunes, oranges, buckwheat, rice, mushrooms, potatoes. But, according to gourmets, duck stuffed with apples is a real culinary masterpiece. 
Recipe for the holiday table and not only
Oven-baked duck stuffed with apples is a dish that can be attributed to the traditional holiday menu. There are many recipes for this dish. But if the duck carcass is cooked in foil, then the meat will be surprisingly soft, fragrant and incredibly appetizing. It just melts in your mouth.
For this recipe you will need:
- duck (2-2.5 kg) - 1 pc.
- apples - 0.5 kg
- garlic - 1 head
- vegetable oil - 30 g;
- pitted prunes - 50 g
- Provence herbs - 1 tbsp. l.
- mayonnaise - 1 tbsp. l.
- pepper
Cooking method:
- Carefully inspect the carcass, remove the remnants of feathers. Wash the duck well under running water. Dry with a clean kitchen towel or paper towel.
- Gently remove the sebaceous gland near the rump. This will get rid of the smell and taste of the meat. Remove belly fat, especially if the bird is fat. Trim off the ends of the wings. (Of these, duck giblets, neck and legs can then be cooked delicious noodles in duck broth).
- Grate the duck carcass inside with finely chopped garlic, salt, pepper, mayonnaise and Provence herbs. Rub the outside of the duck with the same seasonings, but without garlic.
- Put the duck with spices to marinate for 2-3 hours in the refrigerator. And if possible, leave it overnight.
- Prepare the stuffing for the duck fresh apples, prunes, pepper and provencal herbs. Peel the apples from the core. Cut into fairly large pieces. Washed and pre-steamed prunes cut into small pieces. Mix apple slices, prunes, peppers and herbs in a bowl. Fill the belly of the duck with this mixture.
- Sew up the incision, preferably with white thread. Lay out several layers of food foil for baking. Gently brush the top layer of foil with oil. Put the prepared duck, carefully wrap it, put it on a baking sheet (it is advisable to take a baking sheet with sides).
- Put the stuffed bird for about an hour in the oven, heated to 200 degrees.
- Now you need to unfold the foil so that the carcass is browned evenly. Lower the temperature to 180 degrees. At this temperature, keep the duck in the oven for another 30 minutes. Pour over the juices released during cooking.
- Put the finished duck on a dish. If you sewed up the incision on the abdomen, remove the threads.
- Cut the duck at the table. This is a special ritual that allows guests to admire a delicious carcass, and the hostess to hear a lot of compliments.
- As a garnish for stuffed duck serve rice, fried or boiled potatoes, fresh vegetable salad.
Want to cook duck outside of the oven? much easier and easier to prepare, try it.
- Duck in a store or market can be selected by smell, like any other meat. The fresh carcass has a pleasant smell. The younger the duck, the lighter and more transparent its fat.
- It should be borne in mind that ducks have more tender meat than drakes. Females weigh, as a rule, up to 3 kilograms.
- Before putting the duck in the oven, cut off the outermost part of the wings. Usually they burn even when baking duck in foil.
- If the duck is very fatty, then some of the fat can be removed. It is used to prepare other dishes.
- You can marinate the duck in a mixture of olive oil, salt, pepper and mustard. Ducks are also marinated in wine, vinegar, lemon or orange juice. And if a young duck can be marinated for several hours, then an older bird - 12 hours.
- The mixture of spices for rubbing the carcass can be varied. Use garlic, oregano, basil, ginger, almonds, dried juniper, or other seasonings that you enjoy and pair well with poultry meat.
- Choose fragrant apples of sour and sweet and sour varieties for duck filling. If apples are sweet, add the obligatory sourness by sprinkling apple slices with lemon juice or dry wine.
- After the carcass has been stuffed, it is better to close the incision. Toothpicks for this purpose are not the most practical choice. This connection is not very reliable. It is better to make a seam with white cotton threads.
- If you still use toothpicks, then intercept them crosswise with threads. Position the toothpicks so that they do not damage the foil.
- It is not easy to get a crispy crust on a roasted duck. If you still want the crust to crunch, pour cold water over the carcass half an hour before cooking. This will give a ruddy crispy skin.
- To determine if the duck is ready, pierce the carcass at its thickest point with a toothpick. If the bird is ready, the juice that stands out will be light.
- Almost any oven-roasted duck recipe can be adapted to foil wicking.
Roasted duck meat can be added to salads, pizza toppings. It will be very unusual and delicious.
