How to cook the most tender duck in the oven: secrets and recipes. New Year's duck in the oven - the best holiday duck recipes New Year's duck recipe with apples

For many centuries, baked game was considered gourmet dish, which was served on the tables of noble and rich people. Today, poultry dishes are prepared in every family, and especially in New Year. Duck baked with fruits, vegetables or cereals will become a real signature dish on the holiday table. The main thing is to choose the right recipe(with photo) to step by step prepare a delicious, tender duck with a crispy, appetizing crust.

For the holiday table, many housewives prepare baked duck; it is stuffed with vegetables, cereals and fruits. Meat with apples and prunes is especially aromatic and appetizing; the use of fresh and dried fruits gives the finished dish an amazing sweet and sour taste.

• duck (weighing 2 kg);
• 3 apples;
• a handful of prunes;
• 2 onions;
• Art. spoon of marjoram;
• 5 teaspoons pepper, salt.

• It is better to start preparing the dish on the eve of the holiday. In the evening, wash the duck well and dry it with a paper towel.
• Rub the outside and inside with salt, sprinkle with marjoram, fill the belly with chopped onions, transfer the carcass to a container and leave it overnight in a cool place. Duck can be supplemented with any herbs and spices, especially garlic, lemon balm, thyme, basil, all types of pepper and cinnamon.

• The next day, 2 hours before cooking, we take out the bird and begin stuffing it with peeled and chopped apple slices along with pieces of prunes.

We take out the bird and start stuffing it

• We fasten the edges of the abdomen with toothpicks or sew them up with thread, cover the carcass with foil and put it in the oven for 1 hour (temperature 180 ° WITH).

• Afterwards, remove the foil and continue baking the duck for another hour, periodically pouring liquid from the bottom of the pan over it.

• We take out the finished duck, give it time to rest for 10 minutes, then transfer it to a beautiful dish and serve with salads and any side dish.

Duck for the New Year is a great idea to provide a tasty and satisfying meal to all guests. It is better to bake the bird in a sleeve, so its meat will be juicier, but it is better to marinate it for 24 hours.

• duck (weighing 2.7 kg);
• 5 apples;
• 500 g potatoes;
• 4-5 cloves of garlic;
• 6 tbsp. spoons of pomegranate sauce;
• 2 tbsp. spoons of soy sauce;
• 2 teaspoons honey;
• mixture of peppers, salt;
• Provençal herbs.

• Rub the prepared duck carcass for baking with salt and a mixture of peppers, then thoroughly coat it with pomegranate sauce, wrap it in film and marinate in a cool place for 24 hours.

• Cut the apples into slices and remove the seeds. For the recipe, it is better to use green varieties of apples, for example, the “Simirenko” variety. Cut the potatoes into slices, sprinkle with Provençal herbs, salt and mix with thin slices of garlic.

• We take out the duck again, coat it with pomegranate sauce, stuff the belly with fruit, sew up the ends and place it together with the potatoes in a baking sleeve.

• Bake the bird for 2 hours at 180 ° C, then cut the sleeve, grease the carcass with a mixture of honey and soy seasoning, increase the heat to 220 ° With and continue to bake the duck until it becomes a beautiful ruddy color.

• Serve the baked duck with potatoes and apples on a beautiful platter, garnished with herbs and fresh vegetables.

Duck for New Year 2019 in the oven: the best recipes

When compiling a menu for the New Year, every housewife tries to choose the best dish recipes. But at the same time, each of them gives preference to those dishes that do not require much time and effort to prepare. One such option is roast duck, which can be cooked whole or in pieces.

As you know, honey has a positive effect on the taste of any type of meat, but mustard adds piquancy.

• duck (weighing 2 kg);
• 2 tbsp. spoons of honey;
• 2 tbsp. spoons of mustard;
• 2 teaspoons salt;
• ground pepper;
• 150 ml water.

• For roasting, you can buy duck in a store or take it homemade. The main thing is that it is young; neither marinade nor long baking will help an old bird; the meat will still be tough.
• So, rinse the duck with water, dry it well, sprinkle it inside and out with salt and pepper. You can use a knife to carefully pry the skin from the side of the abdomen and neck, and salt the meat there.
• Now mix honey with mustard in any container, grease the carcass with the resulting sauce (outside and inside), leave the duck to marinate in a cool place for 24 hours.

• Then we take out the duck, give it time to stand in the warmth, then put it in a mold and put it in preheated to 180 ° From the oven. We calculate the baking time taking into account the weight of the carcass: for 1 kg of meat - 1 hour.

• During the baking process, pour the juice over the duck, so it will bake with a beautiful crust.

• Serve the finished duck with any side dish, herbs, vegetables and sauces.

Many housewives know that duck can be baked with apples, but baked duck with pears can be served on a festive table. In this case, the carcass is cooked on pieces of quince, which also gives the dish a special aroma and taste.

• duck (weighing 2 kg);
• 4 pears;
• 7 prunes;
• 15 g clary sage;
• 70 ml honey;
• 12 g fresh ginger;
• quince;
• salt and pepper to taste.

• We trim off excess fat from the duck, wash and dry the carcass.
• For the marinade, finely chop the ginger and mix it with honey, pieces of clary sage, pepper, and add a little oil to release the spices.

• Coat the carcass well with the prepared mixture and leave it for several hours, or better yet, overnight.

• Slice the quince and pear. Stuff the carcass with pear slices and prunes. We make a quince base, place the duck on it, chop off the belly with toothpicks, make punctures along the spine and put in the oven for 15 minutes (temperature 230 ° WITH).
• Then cover the carcass with foil, reduce the heat by 50 ° C and cook the bird for two hours, periodically basting it with the released juice.

• Serve the finished duck directly on quince pieces, garnished with herbs and apple serpentine.

Peking duck is a classic of Chinese cuisine. Of course, it is quite difficult to prepare such a dish according to all traditions, but there is adapted recipe(with photo), which will allow you to prepare, step by step, beautiful and incredibly tasty food at home holiday dish.

• medium sized duck;
• 2 liters of boiling water.

For the marinade:

• 3 tbsp. spoons of honey;
• 3 tbsp. spoons of soy sauce;
• 2 tbsp. spoons of dark balsamic vinegar;
• 2 tbsp. spoons of white wine;
• star anise to taste.

To submit:

• 2 fresh cucumbers;
• a bunch of green onions;
• Hoisin sauce (Chinese sweet and sour sauce);
• rice cakes.

1. Scald the prepared duck carcass with boiling water so that the skin tightens.
2. Pour wine, soy, honey into a saucepan and, if desired, add other spices, stir and heat.
3. We coat the duck with hot marinade, fix it in a vertical position (hang it) and leave it in this position for several hours in a cool place (preferably overnight).
4. Afterwards we will hold the duck room temperature for 1 hour, then sew up the belly, stick the tips of the wings into the sides of the carcass and place the bird on the grill, place a baking sheet with water under the bottom, bake for 70 minutes (temperature 190 ° WITH). If during the baking process the duck becomes very fried and burns, then it should be covered with foil, but so that the paper does not come into contact with the skin.
5. Cut thin pieces of meat from the baked duck, place on a beautiful dish and serve with green onions, fresh cucumber.

Duck pieces in the sleeve: recipes

Duck for New Year 2019 can be cooked as a whole carcass or in pieces and preferably in a sleeve. The recipe (with photo) involves the use of spices, seasoning, and the addition of vegetables and fruits.

Duck baked in pieces in a sleeve with dried fruit turns out very tasty, tender and aromatic.

• duck (medium size);
• one lemon;
• head of garlic;
• 8-10 prunes;
• 8-10 olives;
• 3-4 sprigs of rosemary.

• Chop the duck carcass into portions. In order for them to turn out rosy in the sleeve and not boiled, it is advisable to first fry them in oil until golden.

• Then add cloves of garlic, olives, prunes, lemon and rosemary to the fried pieces of poultry. We try to place all additives as close to the meat as possible. Sprinkle everything with spices, salt, pour oil and leave to marinate for at least an hour.

• Afterwards, transfer the entire contents of the frying pan into a baking bag and place in the oven for 50 minutes (temperature 180 ° WITH).

Baked duck breast for New Year 2019

For a holiday dish, you can buy a duck carcass and simply cut it into pieces, but it’s better to bake it duck breasts with a spicy filling of onions, garlic and raisins.

Baked duck breast for New Year 2019

• 1 kg duck breasts;
• 1/3 cup lemon juice;
• large onion;
• 3 cloves of garlic;
• 30 g raisins;
• 70 ml soy sauce;
• 2 tbsp. spoons of spices for barbecue.

• Sprinkle the duck breast with lemon juice and leave for 20 minutes. If the duck is not young, then before marinating it should be kept in mineral water for several hours.

• Afterwards, pat dry with a paper towel and generously rub the breast with barbecue spices.

• Roll the breast into a roll, wrap it in film and leave to marinate for an hour.
• Then soak the meat in soy sauce.
• Chop the onion into rings and the garlic into thin slices.
• Place onion rings on one half of the marinated duck breast, garlic on the other, and raisins in the middle.

• Fold the breast in half, tie it with threads and put it in a bag, bake for 1.5 hours (temperature 200 ° WITH).
• At the end of baking, reduce heat to 180 ° C, switch the oven mode to grill and open the package slightly.

• Cut the finished duck breast into portions and serve with sweet onions and basil.

Marinades for duck

Many housewives do not want to mess with duck; they consider its meat tough, which will only spoil the holiday table. But in preparation it is important to take into account all the details that will help achieve the best result.

Sweet and sour marinade for duck is considered a classic of the genre for preparing such a baked dish.

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

1. Pour into a saucepan granulated sugar, pour in soy, vinegar, put tomato paste and put it on fire.
2. Pour flour into a bowl, add water, stir everything thoroughly and place in a saucepan, stir and remove from heat.
3. As soon as the marinade has cooled, add the finely grated ginger and pour in the citrus juice.
4. Coat the duck carcass well with the prepared marinade and leave it overnight.

Marinade of mustard, honey and orange juice will allow you to prepare a real gourmet dish for the festive table.

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

1. We squeeze the juice from two oranges into a bowl, pour in the soybeans, add honey and mustard beans, and stir.
2. We make several punctures in the skin with salt and pepper, grease the duck carcass with marinade, and leave it overnight.

A marinade based on dry wine will allow you to cook the duck on the grill or on a spit.

• 2 cloves of garlic;
• 2 onions;
• 200 ml dry wine;
• salt, coriander;
• nutmeg, clove stars.

1. Finely chop the onion and cloves of garlic, pour dry wine over the vegetables, add coriander, nutmeg and clove stars.
2. Rub the duck carcass with salt and pepper, pour in the marinade and leave for at least six hours.
3. During baking, it is advisable to periodically baste the duck with wine marinade.

Duck is a specific product and requires special attention and lengthy preparation, which involves long marinating. It is thanks to the aromatic composition of the marinade that you can bake tender and tasty duck meat.

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 sit 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, pepper and a small amount of 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 leaves

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 frying 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.

Duck meat is unique and very tasty, so it is perfect for the New Year's table. In order for the dish to be at its best, you need to choose the right bird, pay attention to its appearance, light and uniform skin. It is worth noting that New Year's duck is often prepared a day before the holiday, since some recipes require pre-marinating the poultry meat, which often takes about 10-12 hours. The New Year will leave behind pleasant memories if you include it in holiday menu duck.

New Year's duck with apples and prunes

It is believed that the best combination for duck is apple. The poultry meat turns out to be sweetish and pleasant to the taste. And if this is so, why not prepare such a dish for the upcoming celebration? If you add prunes to apples, the New Year's duck will turn out amazingly tasty and tender.

Cooking time – 4 hours.

Number of servings – 6.

Ingredients

To prepare New Year's duck with apples and prunes, you need to prepare the following ingredients:

• duck – 2.5 kg;
• sweet and sour apples – 5 pcs.;
• sugar – 2 tbsp. l.;
• prunes – 400 g;
• rosemary – 1 branch;
• ginger – 1.5 tsp;
• lemon – 0.5 fruits;
• thyme – 2 sprigs;
• vegetable oil – 1 tsp;
• salt, pepper

Note! To cook New Year's duck According to this recipe, prunes are used without pits.

Cooking recipe

To diversify the holiday menu with another tasty and juicy dish, you need to use the duck recipe for the New Year's table:

1. If the duck is frozen, the first thing you need to do is defrost it. To do this, you just need to lay out the carcass from freezer and wait for it to completely melt. It is not recommended to use a microwave oven or other devices; the meat should be defrosted naturally at room temperature. Then the carcass should be processed: cut out the tail, excess fat and other parts that are best disposed of as waste.

Fat from the skin of the neck is removed as the duck may be too fatty.

It is also advisable to get rid of the first flank of the wing. There is no meat, but this part of the carcass tends to burn when baked.

Grate the ginger.

Separate the rosemary and thyme leaves from the stems. Crush in a mortar, add salt and pepper.

Rub the duck with this mixture not only on the outside, but also on the inside. Leave for half an hour.

Rinse the prunes thoroughly, pour boiling water over them and let sit for 3 minutes. Drain the water. Cut the apples into slices, leaving one whole. Squeeze the juice from the lemon and drizzle over the apples. This will help the fruit maintain its color and not darken. Stir in prunes. Add sugar and mix ingredients again. Fill the duck with this stuffing; it is advisable to sew up the hole with thread.

Cut the apple that remains whole into thin slices. Place them on a greased baking sheet vegetable oil. Then place the duck carcass on top. Preheat the oven to 190 degrees, place a baking sheet and bake the duck for about 3 hours. Periodically baste the top of the carcass with fat from the baking sheet. Pierce the thickest part of the poultry meat with a skewer or knife. If pink juice runs out, the dish is not ready yet. If it is transparent, you can safely remove the duck from the oven and serve.

The finished duck can be decorated with currant branches, baked apples placed in a circle, or simply cut into portions.

All guests will be absolutely delighted with this dish!

New Year's duck with oranges

Oranges go with duck meat, because citrus fruits make it softer, more tender and slightly sweet. Thanks to the use of spices, seasonings, honey and soy sauce, New Year's duck turns out aromatic and incredibly tasty. Festive treat will remain in memory for a long time.

Cooking time – 2 hours 30 minutes.

Number of servings – 8.

Ingredients

To prepare New Year's duck with oranges, the following products are used:

• duck – 2.5 kg;
• honey - 8 tbsp. l.;
• oranges – 6 pcs.;
• soy sauce – 30 ml;
• garlic – 1 head;
• mustard – 1 tbsp. l.;
• mixture “Provencal herbs” - 15 g;
• salt, pepper mixture.

Note! To prepare a festive duck for the New Year, you need to use liquid honey. If it is already candied, it is recommended to dilute it with a small amount of warm water, bringing it to the desired consistency.

Cooking recipe

Using the recipe for New Year's duck with oranges, you will be able to prepare a delicious dish for the holiday table:

1. First you need to prepare the sauce. Peel two oranges and squeeze out the juice. Mix it with honey and half the volume used " Provençal herbs" Put on fire and cook until the mixture becomes thicker. Next, remove it from the heat and stir in soy sauce and mustard. Coat the duck carcass with the resulting mixture.

Then rub the duck with salt and pepper and the remaining half of the Herbes de Provence. Pass the garlic through a press and coat the bird with it on all sides. Place the duck on a baking sheet.

Cut 4 more oranges with peel into slices. Fill the duck with them.

Place the baking sheet in the oven, preheated to 140 degrees and bake the duck until done. Periodically you should baste the carcass with the fat that has drained onto the baking sheet.

Note! The carcass should be evenly covered with a golden crust. To check the readiness of poultry meat, you need to pierce it with a toothpick. Transparent fat should flow from the puncture site.

The New Year's duck should be served hot at the festive table, transferring it to a beautiful dish. Around ready dish You can decorate with orange slices and herbs.

Duck with potatoes in the oven for the New Year

You can hardly find more delicious dish than New Year's duck with potatoes. Pickled cucumbers go well with it, fresh vegetables, sauerkraut and various snacks. An appetizing and aromatic duck for the New Year with potatoes will become the signature dish of the festive table and will not leave anyone indifferent.

Cooking time – 2 hours.

Number of servings – 4.

Ingredients

The New Year's duck recipe used includes next set products:

• duck – 1.5 kg;
• potatoes – 1 kg;
• apple – 1 pc.;
• garlic – 4 cloves;
• mayonnaise – 150 g;
• salt, pepper

Cooking recipe

If you follow this step-by-step recipe, the New Year's duck will turn out juicy and tasty:

1. Rinse the duck carcass under cold water and dry.

Separately mix crushed garlic cloves, mayonnaise, pepper and salt. Rub the carcass inside and out with this mixture.

Peel the potatoes, wash and cut into several pieces. Do the same with an apple. Place potatoes and apples inside the duck. Place the carcass in a baking sleeve. If there are apples and potatoes left, they also need to be poured into the duck. Tie the baking sleeve and place on a baking sheet.

Heat the oven to 190 degrees. Place the baking sheet with the duck and bake for about 1 hour. Then cut the sleeve and put the dish in the oven for another half hour so that the bird browns.

If the meat is soft, easily pierced, and no blood flows out of it, the New Year's duck with potatoes is ready. For convenience, the bird can be cut into portions.

Peking duck for New Year

The Peking duck recipe gained popularity back in 1330, when the emperor’s personal nutritionist described the method of preparing the dish in his work entitled “The Essential Principles of Nutrition.” Of course, the modern recipe differs from the one that was invented several centuries ago, but it is no less in demand. Why not treat yourself during the winter holidays? Moreover, New Year's duck is prepared quite simply.

Cooking time – 2 hours.

Number of servings – 6.

Ingredients

It is worth noting that the New Year's duck recipe is quite affordable. You will need the following ingredients:

• duck – 2.5 kg;
• red wine – 150 ml;
• vegetable oil – 1 tbsp. l.;
• honey - 4 tbsp. l.;
• soy sauce – 5 tbsp. l.;
• ground pepper, ginger, salt, cucumber.

Cooking recipe

To prepare a festive dish, it is suggested to use step by step recipe New Year's duck with photo:

1. First you need to start preparing the carcass. To do this, you need to wash it and pour boiling water over it.

Ideally, the carcass should be hung and doused with boiling water. However, home conditions rarely allow for such actions, so you can bypass this step.

Dry the carcass using paper napkins, and then rub with salt on all sides, not forgetting the inner surface of the duck.

Put the duck on glass jar and refrigerate for 12 hours. Since juice will drain from the carcass, it is advisable to place the jar on a dish.

1. Coat the carcass with the prepared sauce. Place back on oven rack. Duck legs can be wrapped in foil. Bake for another 30 minutes, increasing the temperature to 250 degrees.



At this time, you can prepare a sauce consisting of honey and red wine. The carcass is lubricated with it after it is taken out of the oven.

Video: how to cook New Year's duck

To cook a New Year's duck, you don't need to be a professional chef. Just study a few recipes and choose the one that suits you. The videos below will help you decide on your choice.

One of the most festive dishes in our opinion is stuffed duck. It is most often prepared in the oven, although there are recipes that involve stewing - it is not for nothing that there is even a special dish for this, called a duck pot. There are countless options for filling, from the simplest (some kind of porridge) to quite exotic (for example, chopped turkey with fruit). We will look at some of the options in this article.

General rules

In order not to describe the same culinary steps from recipe to recipe, we will list in a separate chapter those that are necessarily present when preparing stuffed duck.

Duck with apples

The combination of poultry meat with apples is one of the most favorite among chefs from all over the world. This is explained primarily by the ability of apples to absorb excess fat, and their juice softens the bland poultry breasts. Fruits should be chosen green, slightly sour, or at least sweet and sour. Antonovka is considered the ideal option. Seven medium-sized apples are enough for a carcass weighing one and a half kilograms. The fruits are washed, removed from the seeds (it’s up to you to decide whether to peel them, but it’s better to leave them so that the apples don’t boil down to puree) and cut into slices. In the manner described above, the carcass is prepared and stuffed, its back is placed on a sheet into which half a glass of water is poured, and the duck stuffed with apples is placed in the oven for an hour and a half to two hours. When serving, the fruit is removed with a spoon and placed around the bird.

Various fillings

If pure apple stuffed duck is “boring” for you, the recipe can be supplemented with other fruits. For example, to four apples add a couple of oranges, a handful of disassembled kernels walnut and some pitted prunes. To prevent it from becoming too sweet, the inside of the carcass is additionally rubbed with garlic. All filling components are mixed before stuffing. You can also place it around the carcass apple slices. This stuffed duck also lasts about two hours in the oven. At the very end, in addition to the standard pouring of the released juice over the carcass, you should also sprinkle the bird with orange juice - this will make it more flavorful.

Buckwheat recipe

Duck is very popular among gourmets, stuffed with buckwheat. The easiest option is to cook porridge and stuff it into your belly. However, this is not very interesting. Since you are already preparing a holiday dish, splurge on duck stomach, liver, heart (if you don’t like something from the list, buy only what you are not against). Next, a glass of buckwheat is boiled, and the chopped offal is fried with onion half rings for vegetable oil. The porridge is mixed with the roast and placed into the prepared carcass. Before putting it in the oven, lemon juice is poured on top. When your stuffed duck has baked for about an hour, pour a glass of wine over it and leave for another half hour. By the way, the bird prepared according to this recipe is placed on the table whole.

Duck with minced meat

Let's move on to more intricate recipes. It will turn out a little expensive, but very tasty. Veal and minced pork(three hundred grams), you can also add a little lightly fried poultry liver. Three eggs are driven into the filling, a finely chopped onion is added, everything is mixed, salted and peppered. The bird, in addition to standard processing, must be deboned; however, this process is quite labor-intensive, so our chefs advise simply breaking the ribs. This stuffed duck will sit in the oven for an hour at 190 degrees; then the temperature drops to 170, the bird is poured with a glass of wine and left for at least another hour. Since it has raw meat inside, albeit in the form of minced meat, it takes much longer to cook than other recipes.

Potato

This filling is prepared in several stages, but a duck stuffed with it will become best dish on your desk. Take about five large potatoes (for a two-kilogram carcass) and boil them halfway, chopped in large pieces. The onion is crushed and sautéed in vegetable oil; As soon as it turns golden, chopped mushrooms (any kind, 400 grams) are added to it, and the vegetables are fried together for about five minutes. The prepared poultry is additionally greased from the inside with sour cream, the potatoes are mixed with mushrooms and used as a filling. The carcass is baked for 1.5-2 hours; You need to water it alternately with the released juice and red wine.

What else can you stuff a duck with?

Having understood the basic principles of preparing such a dish, you can use your imagination. The bird can be stuffed with a variety of fruits - in this case, care must be taken to ensure that it does not turn out too sweet (an example is given in the recipe with prunes). You can add almost any vegetables - then they must be selected in such a way that they cook for approximately the same time, otherwise some will remain half-raw, while others will turn into porridge. Cereal fillings can also be made from rice or pearl barley. It is better to combine them with some additions - mushrooms or at least fried carrots and onions. There are virtuosos who stuff duck with pancakes. In general, don’t be shy, experiment!

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Duck with apples - traditional Christmas and New Year's dish, satisfying and very healthy. Her presence on the festive table means peace, prosperity and family well-being.

website I have prepared several secrets with which the duck is guaranteed to turn out tasty and appetizing.

Secret 1: Proper defrosting

To prepare a classic duck with apples, a bird weighing 2–2.3 kilograms is best - it has a lot of meat and is not too fatty. It is optimal if you managed to buy a chilled carcass - there will be no problems with it. But frozen duck is also perfect, the main thing is to defrost it correctly.

To do this, move it from the freezer to the refrigerator for several hours, and then continue defrosting at room temperature until completely thawed. It is better not to use cold water or a microwave for defrosting, otherwise the meat will lose its taste and become dry and tough.

Secret 2: Proper processing

As a rule, ducks are sold in supermarkets and markets already completely plucked. But upon closer inspection, you can see remaining hairs and feather stumps that need to be removed. To do this, you need to hold the bird over the burner on, and then pluck out the stumps with any suitable tweezers.

If you bought a duck with giblets, be sure to remove them. Also cut out the coccygeal glands from the tail (duck tail), which give the dish an unpleasant specific taste. Before baking, cut off the outer phalanges of the wings and turn them from the breast to the back - this way the edges of the wings will not burn, and the bird itself will look neat and aesthetically pleasing.

Secret 3: The right spices

Duck meat has a rather specific taste. To compensate for this small drawback, marinate the carcass or rub it with spices. Wine is an excellent choice for marinades, apple cider vinegar, lemon, pomegranate or orange juice.

Spices that go best with duck meat include ginger, cinnamon, cardamom, star anise, oregano and all types of pepper. Mix small quantity spices in a mortar, grind together with salt and let stand for a while so that the flavors and aromas combine. And only after that, evenly rub the duck inside and out with the resulting mixture.

Secret 4: Perfect filling

Late domestic varieties of apples are best suited for stuffing the Christmas duck - they are quite hard and keep well until New Year's holidays. An important nuance: choose apples with noticeable sourness - they will not only give the meat a special taste and aroma, but also, thanks to the acid they contain, will help break down subcutaneous fat.

To prevent the apples from darkening, sprinkle them with lemon juice, and to give them an original taste and a special Christmas aroma, sprinkle with salt and cinnamon.

Secret 5: Masterly stuffing

Do not stuff the bird to the brim with stuffing so that the duck skin does not burst during the stuffing process. After stuffing is complete, sew the carcass up with coarse thread using stitches over the edge or pin the skin with toothpicks - it’s faster and easier.

You can use more than just apples to stuff the Christmas duck. You can add raisins, pears, dried apricots, tangerine slices or cinnamon to them.

Secret 6: And be patient

A duck weighing 2.5 kilograms should be cooked for approximately 2.5–3 hours. In this case, every half hour you need to open the oven and pour the released juice and fat over the bird. But in any case, you need to periodically check the readiness of the duck so that it does not become too dry. This is very simple to do: pierce the carcass with a knife in the thickest place - if the juice that comes out is clear, then the duck is ready.

If you want your Christmas duck to not be too fatty, place it on a bed of apples or rice when baking - they will absorb most of the rendered fat. Naturally, you shouldn’t use a “pillow” as a side dish.