Duck recipe in the oven whole and in pieces for all occasions

duck recipe in the oven On the eve of any holiday, the hostesses make a list of dishes for the festive table in order to purchase the necessary products and prepare for meeting guests. Looking through the recipe for duck in the oven, you need to decide what kind of filling the bird will cook with. There are many options for stuffing carcasses, but you need to take into account the general menu and the tastes of your guests. You can go from the opposite and offer a completely new way to cook duck.

Duck is served as a separate dish or with a side dish of fresh or baked vegetables. The stuffed carcass is served whole and cut on the table. The baked duck is served in slices on a wide platter with a side dish. Addition to the dish - sauces of different tastes.

How to choose a duck to bake

choose a carcass for baking

An unsuccessfully chosen duck carcass can ruin not only the mistress's mood, but also a gala dinner. It is important not only to marinate and bake the bird well, but also to be able to choose it correctly. This is undoubtedly the first important step in achieving the desired goal - delicious juicy meat for dinner.

What should you look for when choosing a duck in the market or in the supermarket? Study the carcass carefully when determining the age of the poultry sold:

In a young bird, the bones are soft and when you press your hand on the chest, you will bend it a little. The old duck has hard bones and you will not get such an effect from pressing.
The claws on the paws of a young bird are even and pressed against each other. The old individual has claws sticking out in different directions.
There are few folds under the beak of a young duck, which cannot be said about an old bird.
The lighter the duck fat, the younger the bird.
Too large carcass indicates that the bird has lived for a long time.

When choosing a bird in the store, choose a bird without vacuum packaging. This will avoid unpleasant surprises.

How to cook delicious homemade duck in the oven

Knowing the peculiarities and subtleties of cooking duck in the oven, you can delight your family with a delicious dish every time.

When baking poultry yourself, it is important to remember:

The duck bought at the market or in the store must be washed well and the inside and outside of the duck must be checked so that it is well gutted. Dry the carcass with a paper towel.
Any duck has its own specific smell. Grate the carcass well with spices and salt and leave for a while to marinate the meat. After baking, the dish will be unusually tasty and aromatic. Even old duck meat will be tender after marinating.
To keep the stuffed duck whole and beautiful at the end of baking, do not fill the carcass too tightly. It is enough to fill the bird only 2/3 parts. In this case, the filling is well saturated with juice and fat, which will significantly improve its taste.
Do not let the filling run out by sewing on the carcass with plain threads.
In order not to spoil the taste of the finished dish, be sure to remove the duck tail (“butt”).
To roast the duck in the oven, use a duckling pan or deep baking sheet so that the fat produced by the bird does not end up in the bottom of the oven.
Bake the duck purchased from the store for at least an hour. Soak a small domestic duck in the oven for at least 1.5 hours. For large carcasses, calculate the roasting time based on the weight of the carcass. For 1 kg of weight, you need to take 45 minutes. Add 20 minutes to the result to obtain a beautiful golden brown crust. If you want to keep the duck in the oven for a little longer, cover it with foil.
If the carcass is baked without a sleeve, be sure to periodically water it with the released fat. This is necessary for juicy meat and a beautiful crust.
After turning off the oven timer, let the carcass stand for 20 minutes, covering it with foil. During this time, the duck meat will become juicy and soft.
Serve the finished bird with different sauces. Experiment using pomegranate, cherry, soy, orange, Cranberry Sauce or mayonnaise, aioli, tartar, ketchup. In short, whatever you like will do.

With what to bake duck in the oven

By changing the fillings for stuffing duck, you will get meat with a new taste every time:

Sour berries of soaked lingonberries or cranberries (frozen or fresh) can refresh the taste of fatty duck meat.
Men like meat with a subtle smoked flavor and aroma. For this, bacon and dry bread crumbs are used as minced meat.
An excellent tandem - meat and potatoes. Peeled and chopped potatoes are sprinkled with spices and salt before stuffing.
What could be tastier than buckwheat and forest mushrooms? Be sure to try this filling.
Assorted vegetables with rice always pleases with its taste.
Pasta goes well with duck fat.
Duck stuffed with beans will forever be remembered for its unusual taste. Beans, beans, and peas are suitable for the filling.
For lovers of meat with sweetish notes, nuts and dried fruits are undoubtedly suitable as minced meat.
In late autumn the garden ripens fragrant quince... It is this firm autumn fruit that is one of the best duck fillings.
A simple and original filling for duck for a home celebration - cabbage with prunes.

Delicious duck with oranges

Decorate the festive table with a juicy aromatic duck stuffed with oranges. To do this, you need a 2 kg carcass, four juicy oranges and spices.

Prepare the spice mixture. Pour 2 tbsp into a bowl. l. salt and a spoonful of ground black pepper. It is necessary to squeeze out 5 garlic cloves with a garlic. Add the zest of one orange and mix thoroughly.

Squeeze juice from the peeled orange.

Make punctures on the skin of the prepared carcass. Grate the duck with the prepared spice mixture inside and out. Wrap the bird in plastic wrap or put in a bag and leave to marinate for at least 4 hours.

Peel and chop 2 oranges. Stuff the carcass with them, adding a cinnamon stick. Fasten the edges of the skin with toothpicks or sew with simple threads.

Put the stuffed bird into a deep mold. Mix equal parts orange juice and water and pour into a baking sheet. Cover the duck with foil and send to the oven. Baking temperature for the first 40 minutes 180 ° С. Next, get the mold out of the oven, remove the foil, and pour the juice from the baking sheet on the carcass. After wrapping the duck legs in foil, continue baking at 200 ° C for 90 minutes.

To get a beautiful golden brown crust, periodically water the carcass with juice from a baking sheet.

To decorate the poultry before serving, use pomegranate seeds, dill and parsley, and chopped orange.

Oven chunks of duck recipe

It will take less time to bake the duck in chunks. The dish turns out to be tasty and juicy. It is necessary to pre-wash, dry and divide the duck carcass into not too large pieces. You can only use legs or breasts in the required amount.

For the marinade, mix 2 tablespoons of honey with pepper and salt (take the amount to your liking). It is good to grate the pieces of meat with the resulting mixture and send to the roaster or a deep baking sheet.

Squeeze the juice from one orange and pour over the meat. Cut two oranges into 0.5 cm thick slices and place between the slices. Twigs rosemary (3 pcs.) Break and put in a mold. Cover the dish with foil and refrigerate for 5 hours for marinating.

Bake the meat at 200 ° С for 50 minutes, remove the foil and send to the oven for another 15 minutes.

Serve the duck meat, sprinkling well with a mixture of duck fat and orange juice.

Video recipe for duck in the oven with a honey crust

The classic recipe for duck in the oven

To implement this recipe, you only need a carcass, salt with black pepper, 30 g of butter and a piece of foil.

For 1 kg of poultry carcasses, use a maximum of 10 g of salt. Less salt is encouraged, but more spice is not recommended.

Check that there are no remnants of feathers on the carcass, but inside the giblets. The extreme wing phalanges are preferably cut off. They usually come out dry. Remove the tail so as not to spoil the taste of the finished meat. Grate the carcass well inside and outside with a mixture of salt and pepper. Brush with soft butter (30 g).

It is better to tie the legs of the bird with a thread. Wrap the carcass well in 2 layers of foil and refrigerate for at least 1 hour, but no more than 5 hours. Put the workpiece in an oven preheated to 200 ° C.

After 1 hour and 45 minutes, remove the foil from the carcass and grease it with the released fat. To form a golden brown crust, send again to the oven.

Serve the classic duck with a fresh vegetable salad.

Oven baked duck in a sleeve

Using a sleeve when baking duck in the oven will save the hostess a lot of trouble. The carcass will turn out to be moderately juicy and browned, and the oven and baking sheet will remain clean.

After checking the quality of the gutting of the duck, start preparing the minced meat. To do this, take 6 pcs. potatoes and large sour apples. Cut the apples into four wedges and remove the seeds. Peel the potato tubers and also cut into large wedges. Put everything in a bowl and sprinkle with salt, cardamom (5 boxes), cinnamon (1/3 teaspoon), star anise (2 pcs.) And a pinch chili peppers... Mix well.

Stuff the carcass with a part of the prepared filling, pre-grated with honey and salt and sew up. Tie the sleeve on one side. Gently put the carcass and the rest of the minced meat there. Top with 100 ml of low-fat cream. Tie the sleeve tightly on the other side and send to the oven on a baking sheet.

Set the temperature to 200 ° C, bake the stuffed duck in the sleeve for 1.5 hours.

If you want to get a more ruddy crust, cut the sleeve and send the dish again to the oven for 15 minutes.

Peking Duck Oven Recipe

For some, this recipe will seem too complicated, but it is still worth trying to cook an unusual dish. It is very difficult to find all the ingredients from the original recipe with us, but you can replace some of them with more affordable ones. We recommend that you just try to cook the duck following our recommendations.

This recipe requires a Peking duck. Fatty poultry is not suitable.

Step by step recommendations:

It will take two days to marinate a Peking duck. To do this, do not finely detail a cinnamon stick, bay leaf, a teaspoon of a mixture of peppers and anise. Pour 2 liters of water, 30 ml of rice vodka (can be replaced with regular vodka) and 100 ml of soy sauce into the container. Add chopped dry spices.
Put the carcass in a large container and pour the marinade over it. Tighten first with cling film and close with a well-fitting lid. Keep in the refrigerator. Turn the carcass over at least 2-3 times a day.
After 2 days, remove the duck from the marinade and place it on the wire rack on the sink.
Pour 5 liters of water into a saucepan and boil it. Add a glass of wine vinegar.
Gathering boiling water with a ladle, it is good to pour the carcass, turning it. Carry out the scalding procedure until the acetic-water mixture ends. The result is firm skin of a completely different color.
Using paper towels, dry the carcass.
Grease the oven rack with vegetable oil and place the poultry carcass on it. Set the baking temperature to 200 ° C, turn on the oven for heating. Place a baking sheet with water below. Place the lattice with the duck above. Cooking time is at least 1.5 hours.
Use a wok to prepare the sauce. Preheat it over high heat.Pour 100 ml of soy sauce and cook until thick. Pour in 2 tbsp. l. vegetable oil and cook for 2 minutes. Add 250 ml adjika or tomato sauce. Cook for 2 minutes. The sauce for a delicious Peking duck is ready.
Serve cucumbers and leeks as a side dish. Cut the cucumbers lengthwise into thin cubes. For leeks, cut off the white part, cut in the middle lengthwise and remove the bitter yellow core. The remaining parts are also cut lengthwise into thin strips.
Cut the oven-baked duck into portions. Serve with sauce and vegetables.

Duck recipe in the oven with prunes

Homemade duck stuffed with prunes can be served on the festive table. Use a roasting sleeve to prepare the delicacy.

Step by step recipe:

Pour half a kilo of delicious juicy prunes with boiling water and leave for 15 minutes.
Rinse the carcass well and dry.
Mix a quarter teaspoon of black pepper with 1 tbsp. l. salt. Rub well inside and outside the carcass.
While the carcass is marinated, peel and chop 5 cloves of garlic.
Drain the water from the prunes. Add a couple of bay leaves, 8 pcs. allspice, chopped garlic and a pinch of coriander. Mix everything well.
Stuff the carcass with spiced prunes and sew up.
Set the timer to 180 ° C and preheat the oven.
Pack the duck in the sleeve and tie it well.
Turn the carcass over 1.5 hours after the start of baking.
Cut the sleeve after 2.5 hours. Grease the bird with mayonnaise and continue to bake until the skin is browned.

Before serving, cut the carcass into portions and put on a dish, watering with juice and decorating with herbs.

Duck variant with oranges and pumpkin

To bring the recipe to life, you will need a small duck weighing up to 1.5 kg, two medium oranges, 400 g of pumpkin and half a lemon. From spices, you need 3 cloves of garlic, 5 branches of thyme, 2 tablespoons of honey, a pinch of nutmeg and half a spoonful of paprika. Take black pepper and salt to taste.

Dry the gutted and well-washed duck carcass with paper towels. Combine pepper, salt, honey and garlic. Grate the duck inside and out with the prepared mixture.

A delicious juicy dish will turn out if the duck is marinated for at least 5 hours.

Peel and chop oranges and pumpkin into large pieces. Sprinkle the slices with paprika, thyme, nutmeg and pour over the lemon juice.

Stuff the pickled duck with seasoned oranges and pumpkin. Close the incision and bake at 180 ° C for 60 minutes. To form a beautiful ruddy crust, 5 minutes before readiness, brush the carcass from a mixture of honey and garlic with a brush.

Video recipe for duck in the oven with rice and apples

We bake the duck in the oven in a jar with a side dish

To prepare the dish you will need:

potatoes - 12 pcs. medium size;
duck carcass;
3 cloves of garlic;
salt and pepper to taste.

Cooking steps:

Wash the poultry carcass and cut into portions. Season with salt and pepper.
Peel and cut the potatoes into wedges. Mix it with chopped garlic, pepper and salt.
Put potatoes and pieces of meat in layers in a three-liter jar. Start with the potatoes and the lean cuts of meat at the bottom.
Fold the foil in half and wrap the neck of the jar well.
Place the filled jar on a baking sheet in a cold oven.
Keep the temperature in the oven at 150 degrees for half an hour, then increase the temperature to 180. The total baking time is 2-2.5 hours.

You don't need to fill the jar to the top. 2-3 cm of the neck should be free.

Duck recipe in the oven with ginger glaze

The unusual taste of duck meat with ginger will perfectly complement the taste of almost any side dish.

Prepare products:

duck carcass weighing up to 2.5 kg;
rice sweet wine (mirin) - 70 ml;
fresh ginger root - 50 g;
2 tsp sea salt for glaze;
5 cloves of garlic;
olive oil - 50 ml;
soy sauce - 80 ml;
a teaspoon of chopped coriander;
70 g of natural honey;
salt and pepper to taste.

If there is no mirin, take dry light sherry. If there is no sherry, take white wine (2 parts), add sugar (1 part).

Step by step cooking:

Rub the gutted and washed duck carcass with salt and brush with olive oil.
Put a deep baking sheet with duck in an oven preheated to 180 ° C for 45 minutes.
Reduce the temperature in the oven to 160 ° С, cover the duck with foil and bake further for up to 2 hours.
Peel the garlic and ginger and chop with a blender. Add honey, soy sauce, olive oil and chopped coriander. Mix everything well.
Add sea salt to the resulting mixture and cook the sauce for 10 minutes until it becomes thick.
Remove the foil from the carcass and apply the prepared glaze with a brush.
Send the duck into the oven for another 10 minutes, setting the temperature to 200 ° C.

Conclusion

No matter how you bake the duck in the oven, there will be a lot of fat on the baking sheet at the end of cooking. Take your time to throw it away. Collect in a jar and use when making homemade pate or tasty sausages. A small amount of fat can be added when roasting vegetables and frying potatoes. Stewed cabbage, mashed peas, buckwheat porridge and baked pumpkin will be delicious with duck fat.

When roasting Peking duck, try greasing the carcass with the previously harvested duck fat. In this case, it will be difficult to dry the meat too much. Be sure to try it and delight your family. It is best to store duck fat in the refrigerator. The melted internal fat is well stored in the basement or closet. For better preservation, you can add a little salt when reflowing.

Duck cooking principles - video

Video recipe for roasting duck in the sleeve

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