Stuffed duck recipe at home. Stuffed duck - recipes with detailed descriptions. How to cook stuffed duck correctly and tasty. What ingredients are needed for stuffed duck. Recipe for poultry with potatoes in foil
1 duck (approximately 1.8-2 kg);
For the marinade:
- 1 cup mayonnaise;
- 6 large garlic cloves, minced
- half a large onion;
- a teaspoon of poultry seasoning;
- Art. spoon of honey;
- a bunch of parsley;
- salt and pepper - to taste.
For the filling:
- 3 cups lightly cooked rice;
- large green (sour) apple;
- 2 large carrots;
- several stalks of celery.
First, prepare the marinade for the duck: mix mayonnaise with garlic, grated or blended onion, honey and seasonings.
Wash the duck thoroughly and pat dry with a paper towel. Carefully coat the duck with marinade - both outside and inside - cover it plastic film and put it in the refrigerator. Let the duck marinate overnight.
The next morning, start cooking: remove excess marinade from the duck. Peel and cut the carrots into large pieces. Cut the apple into 8 pieces and remove the core. Fill the duck's cavity with rice. Place the carrots and apple pieces inside closer to the skin, this way they will be easier to remove and the aroma will go directly to the meat.
Place the prepared duck on a baking sheet, lightly greasing it with oil. Place pieces of vegetables around the duck: onions, carrots, celery.
Bake the duck at 150 degrees Celsius for about 90 minutes until it is golden brown. After removing the duck from the oven, remove as many apples and carrot pieces as possible.
The whole duck is served hot, surrounded by vegetables baked with it. This makes the duck look more solemn. But if you want to avoid the hassle of cutting up a duck right on the holiday table, you can cut it in the kitchen and arrange the pieces beautifully on a platter in a shape that resembles a whole bird.
Your duck is ready! Please come to the table. Bon appetit!
Stuffed duck - general principles and methods of preparation
Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And that's all about her, the stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration festive table and it turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she’s not offended, it means the dish was a success, the guests are full and happy, and this is the best praise for her. It has long been a custom in Rus' to cook stuffed goose or duck for an important occasion; it is not without reason that the saying was born: “A bird on the table is a holiday in the house.” If you prefer a traditional taste, choose the filling from potatoes, cabbage, buckwheat porridge, and mushrooms. If you like something more original, you should opt for fillings such as oranges, cherries, quince, mushrooms and nuts.
Stuffed duck - food preparation
There is enough fat in duck meat, so excess fat must be cut off from the carcass, especially near the legs and tail. As well as excess skin near the neck. The duck takes a long time to cook, so the last phalanx of the wing often burns on the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste if they are not removed and can ruin the dish. They are oval in shape and yellowish in color. If you can't find them, it's better to cut off the tail. Now the duck is completely processed, all that remains is to spread it with spices, stuff it and bake it.
Stuffed duck- the best recipes
Recipe 1: Duck stuffed with sauerkraut
The fatty duck meat goes well with a sour filling in the form of sauerkraut, which is then used as a side dish. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage gets rid of harsh acid. As a result, the meat turns out tender, juicy, and acquires a mild taste.
Ingredients: duck - up to 3 kg. For the marinade: 1 table. lie white wine (wine or apple cider vinegar), 2 tablespoons. spoon of vegetable oil, salt, a pinch of seasonings: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g sauerkraut, 5 sour apples, 3 onions, 80g butter, salt, pepper, 100ml dry white wine (at least water).
The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Coat the entire carcass inside and out. Set aside to steep for twelve hours. If time is pressing, you can reduce marinating to three hours.
The filling can be prepared the day before, so that on the desired day you can only stuff the duck and bake it. If sauerkraut chopped coarsely - chop, squeeze out liquid. Finely chop the onion, fry on butter, add cabbage and simmer for about five minutes, add apples. They must first be prepared: peel, core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the heat to medium and simmer for ten minutes.
Set aside some of the filling and place the rest inside the duck, sewing up the belly. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duck dish or a tall dish. Place the duck belly side up on top. Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, turn the duck every 15-20 minutes and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Remove the filling and place it on a plate next to the duck.
Recipe 2: Duck stuffed with potatoes
You can’t spoil porridge with oil, just like potatoes, so this is one of the suitable fillings for fatty duck. And if you serve such a dish with various pickles - cucumbers, pickled tomatoes, sauerkraut, you can consider the holiday a success.
Ingredients: duck - 2.5 kg, 1.5 kg potatoes, 4-5 onions, 3 large cloves of garlic, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 teaspoon. mustard.
Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mixture until golden brown.
Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or into quarters.
Pour a little oil and half a glass of water into a mold or frying pan and lay out the duck, fill the inside of the duck with boiled potatoes; no need to sew it up. Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then cover the carcass completely with foil and put it in the oven for another hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a platter.
Recipe 3: Duck stuffed with quince in a sleeve
The technology for preparing the dish is similar to “Duck with Apples”. The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out much tastier and more interesting. And the barrel, smeared with honey, turns into a beautiful brown-golden crust when baked. Mmm, not a duck - a fairy tale!
Ingredients: duck - 2 kg, 2 large quinces. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lie honey, soy sauce, salt.
Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
Wash the quince, cut into slices, remove the core. Stuff the belly and sew it up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over and fry for another twenty minutes. The result is a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Place the quince on a dish, divide the duck into pieces and place on top, pour over the resulting juice.
— Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.
— To determine the weight of a duck, you need to proceed from the calculation - for 1 serving/350g of duck. It is worth considering that some of the guests may want extra, so it is better to take a larger carcass, with a reserve.
— If the whole carcass is baked, from time to time it is necessary to water it with the released juice so that the meat is soft and juicy.
Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And that's all about her, the stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration for the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she’s not offended, it means the dish was a success, the guests are full and happy, and this is the best praise for her.
It has long been a custom in Rus' to cook stuffed goose or duck for an important occasion, and it is not without reason that the saying was born: The bird on the table is a holiday in the house. If you prefer a traditional taste, choose the filling from potatoes, cabbage, buckwheat porridge, and mushrooms. If you like something more original, you should opt for fillings such as oranges, cherries, quince, mushrooms and nuts.
Stuffed duck - food preparation
There is enough fat in duck meat, so excess fat must be cut off from the carcass, especially near the legs and tail. As well as excess skin near the neck. The duck takes a long time to cook, so the last phalanx of the wing often burns on the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste if they are not removed and can ruin the dish. They are oval in shape and yellowish in color. If you can't find them, it's better to cut off the tail. Now the duck is completely processed, all that remains is to spread it with spices, stuff it and bake it.
Stuffed duck - the best recipes
Recipe 1: Duck stuffed with sauerkraut
The fatty duck meat goes well with a sour filling in the form of sauerkraut, which is then used as a side dish. These two products complement each other perfectly, isolating excesses; duck gets rid of excess fat, and cabbage gets rid of harsh acid. As a result, the meat turns out tender, juicy, and acquires a mild taste.
Ingredients: duck up to 3 kg. For the marinade: 1 table. lie white wine (wine or apple cider vinegar), 2 tablespoons. spoon of vegetable oil, salt, a pinch of seasonings: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g sauerkraut, 5 sour apples, 3 onions, 80g butter, salt, pepper, 100ml dry white wine (at least water).
- The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Coat the entire carcass inside and out. Set aside to steep for twelve hours. If time is pressing, you can reduce marinating to three hours.
- The filling can be prepared the day before, so that on the desired day you can only stuff the duck and bake it. If the sauerkraut is chopped, chop coarsely and squeeze out the liquid. Finely chop the onion, fry in butter, add cabbage and simmer for about five minutes, add apples. They must first be prepared: peel, core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the heat to medium and simmer for ten minutes.
- Set aside some of the filling and place the rest inside the duck, sewing up the belly. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duck dish or a tall dish. Place the duck belly side up on top. Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, turn the duck every 15-20 minutes and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Remove the filling and place it on a plate next to the duck.
Recipe 2: Duck stuffed with potatoes
You can’t spoil porridge with oil, just like potatoes, so this is one of the suitable fillings for fatty duck. And if you serve such a dish with various pickles, pickles, pickled tomatoes, and sauerkraut, you can consider the holiday a success.
Ingredients: duck 2.5 kg, 1.5 kg potatoes, 4-5 onions, 3 large cloves of garlic, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 teaspoon. mustard.
- Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread marinade inside and out.
- Peel the onion and garlic, cut into half rings, cut the garlic into slices and fry the mixture until golden brown.
- Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if large ones, cut them in half or into quarters.
- Pour a little oil and half a glass of water into a mold or frying pan and lay out the duck, fill the inside of the duck with boiled potatoes; no need to sew it up. Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then cover the carcass completely with foil and put it in the oven for another hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a platter.
Recipe 3: Duck stuffed with quince in a sleeve
The technology for preparing the dish is similar to Duck with Apples. The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out much tastier and more interesting. And the barrel, smeared with honey, turns into a beautiful brown-golden crust when baked. Mmm, not a duck's tale!
Ingredients: duck 2 kg, 2 large quinces. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lie honey, soy sauce, salt.
- Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
- Wash the quince, cut into slices, remove the core. Stuff the belly and sew it up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over and fry for another twenty minutes. The result is a glamorous duck with a bronze tan straight from the solarium.
- Cool the carcass slightly, remove the threads. Place the quince on a dish, divide the duck into pieces and place on top, pour over the resulting juice.
- Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out and it will become crispy.
- To determine the weight of the duck, you need to base it on 1 serving/350g of duck. It is worth considering that some of the guests may want extra, so it is better to take a larger carcass, with a reserve.
- If the whole carcass is baked, from time to time it is necessary to water it with the released juice so that the meat is soft and juicy.
Stuffed duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And that's all about her, the stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration for the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she’s not offended, it means the dish was a success, the guests are full and happy, and this is the best praise for her.
It has long been a custom in Rus' to cook stuffed goose or duck for an important occasion; it is not without reason that the saying was born: “A bird on the table is a holiday in the house.” If you prefer a traditional taste, choose the filling from potatoes, cabbage, buckwheat porridge, and mushrooms. If you like something more original, you should opt for fillings such as oranges, cherries, quince, mushrooms and nuts.
Stuffed duck - food preparation
Duck stuffed with sauerkraut
The fatty duck meat goes well with a sour filling in the form of sauerkraut, which is then used as a side dish. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage gets rid of harsh acid. As a result, the meat turns out tender, juicy, and acquires a mild taste.
Ingredients:
- duck – up to 3 kg.
For the marinade:
- 1 table. lie white wine (wine or apple cider vinegar),
- 2 table. spoon of vegetable oil,
- salt, a pinch of seasonings: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry.
For the filling:
- 800g sauerkraut,
- 5 sour apples,
- 3 onions,
- 80g butter,
- salt, pepper,
- 100 ml dry white wine (at least water).
Cooking method:
- The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Coat the entire carcass inside and out. Set aside to steep for twelve hours. If time is pressing, you can reduce marinating to three hours.
- The stuffing can be prepared the day before, so that on the desired day you can only stuff the duck and bake it. If the sauerkraut is chopped coarsely, chop it and squeeze out the liquid. Finely chop the onion, fry in butter, add cabbage and simmer for about five minutes, add apples. They must first be prepared: peel, core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the heat to medium and simmer for ten minutes.
- Set aside some of the filling and place the rest inside the duck, sewing up the belly. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duck dish or a tall form. Place the duck belly side up on top.
- Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, turn the duck every 15-20 minutes and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Remove the filling and place it on a plate next to the duck.
Duck stuffed with potatoes
You can’t spoil porridge with oil, just like potatoes, so this is one of the suitable fillings for fatty duck. And if you serve such a dish with various pickles - cucumbers, pickled tomatoes, sauerkraut, you can consider the holiday a success.
Ingredients:
- duck – 2.5 kg,
- 1.5 kg potatoes,
- 4-5 onions,
- 3 large cloves of garlic,
- salt,
- vegetable oil.
Marinade sauce:
- 2 tablespoons each lemon juice and honey,
- 1 teaspoon mustard.
Cooking method:
- Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread marinade inside and out.
- Peel the onion and garlic, cut into half rings, garlic into slices and fry the mixture until golden brown.
- Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or into quarters.
- Pour a little oil and half a glass of water into a mold or frying pan and lay out the duck, fill the inside of the duck with boiled potatoes; no need to sew it up.
- Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then cover the carcass completely with foil and put it in the oven for another hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a platter.
Duck stuffed with quince in a sleeve
The technology for preparing the dish is similar to “Duck with Apples”. The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out much tastier and more interesting. And the barrel, smeared with honey, turns into a beautiful brown-golden crust when baked. Mmm, not a duck - a fairy tale!
Ingredients:
- duck – 2kg, 2
- large quinces.
Marinade:
- a small piece of ginger (or 2 cloves of garlic),
- 1 table. lie honey,
- soy sauce,
- salt.
Cooking method:
- Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
- Wash the quince, cut into slices, remove the core. Stuff the belly and sew it up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes.
- Then turn the carcass over and fry for another twenty minutes. The result is a glamorous duck with a bronze tan straight from the solarium.
- Cool the carcass slightly, remove the threads. Place the quince on a dish, divide the duck into pieces and place on top, pour over the resulting juice.
Stuffed duck in the oven
How to deliciously cook a whole stuffed duck in the oven. Duck stuffed with pears
Ingredients:
- Duck - 1 carcass,
- pears - 3-4 pcs.,
- any cheese, grated - 100 g,
- chicken egg - 2 pcs.,
- milk - 100 ml,
- wheat flour - 1 teaspoon,
- breadcrumbs - 100 g,
- parsley - 1 bunch,
- dill - 1 bunch,
- pepper,
- salt.
Preparation:
- First, wash the pears, cut into quarters, and remove the core. Wash the parsley and dill and chop them.
- Wash the duck carcass and stuff it with pear quarters.
- Then, chicken eggs beat with salt and pepper, add flour, grated cheese, pour in milk, stir and pour this mixture over the duck.
- Next, sprinkle the duck with breadcrumbs, place it on a baking sheet, and bake in an oven preheated to 200 degrees for 1.5 hours.
- Cut the finished stuffed duck into portions, sprinkle with dill and parsley.
Bon appetit!
Duck stuffed with mushrooms and potatoes, baked on a baking sheet in the oven
Ingredients:
- Fresh mushrooms - 500 g.,
- Duck - 1 pc.,
- Onions - 1 pc.,
- Potatoes - 5 pcs.,
- Ghee (for coating the duck) - to taste;
- Vegetable oil (for frying) - to taste;
- Pepper - to taste;
- Honey - 1 tbsp. spoon.
Cooking method:
- Mushrooms need to be washed and peeled.
- Fry mushrooms in oil in a frying pan.
- Peel the onion and cut it into small cubes, add to the mushrooms.
- Fry the mushrooms until cooked, the onions until transparent.
- Wash and peel the potatoes.
- Cut each potato into four parts and simmer in a small amount of salted water. (Poach means boil in salted water for 5-7 minutes and drain in a colander).
- The duck must be gutted, rinsed thoroughly and dried with a paper napkin or towel.
- After preparing the duck, grease its belly with melted butter and rub it well with salt and pepper.
- Next, stuff the duck with mushrooms and part of the potatoes. We stuff exactly as much as the duck’s belly can accommodate.
- Carefully sew up the duck's belly or pin it with toothpicks.
- The carcass should now be coated with honey, salt and pepper, and placed on a baking sheet.
- Place the remaining quartered potatoes around the carcass and add salt. When everything is ready, put it in a preheated oven.
- Preheat the oven to temperature (180°C).
- Cook the duck for about 2 – 2.5 hours. Don’t forget to baste the duck with the juice that forms on the baking sheet or pan from frying the meat (we baste it as often as possible).
- Then place the finished duck on a dish lined with lettuce leaves.
- Place the potatoes baked with the duck in a circle and decorate with fresh herbs.
Duck stuffed with mushrooms and potatoes, baked in a baking bag
Ingredients:
- Duck – 1 piece;
- Fresh mushrooms – 300-400 grams;
- Potatoes – 500 grams;
- Onions – 1-2 bulbs;
- Salt, pepper - to taste;
- Vegetable oil (for frying) – to taste
Preparation:
- Gut the duck, pluck it, wash it well with water, and dry it with a paper napkin or towel.
- Peel the onion, wash it, cut it into small pieces.
- Peel the mushrooms, wash them, cut them into small pieces.
- Wash the potatoes, peel them, cut them into small cubes.
- Pour oil into a frying pan, heat it, add finely chopped onion. Fry until transparent.
- Add chopped mushrooms, lightly salt. Fry for about 5 minutes, stirring.
- Add diced potatoes to the onions and mushrooms. Fry, stirring constantly, for 10 minutes, add a little salt. Add oil if necessary. Remove from heat, cool slightly.
- Now take the prepared duck, rub the belly without a large number salt. Let's pepper it. And stuff it with fried onions, mushrooms and potatoes.
- We sew up the abdomen with threads or pin them with toothpicks.
- Rub the top of the carcass with salt.
- Add salt to taste at each stage. It's better to add a little salt. Moderately salted minced meat, belly and the carcass itself on top. This way the dish will be salted evenly. Just don't be overbearing!
- Place the stuffed duck in a baking sleeve and place on a baking sheet. We tie the sleeve and make several small holes in the sleeve to allow excess steam to escape.
- Preheat the oven to (180°C).
- We send our stuffed duck to a preheated oven.
- The baking time will be approximately 2 hours, depending on the size of the duck.
- After the time has passed, approximately 15-20 minutes before it is ready, you can take out the duck and cut the sleeve on top to open the duck. Read more:
- Then return the roast back to the oven. The duck will then have a golden brown and crispy crust.
Bon appetit!
Stuffed duck - useful tips experienced chefs:
- Before cooking, pour boiling water over the duck so that it becomes white, then it becomes much softer.
- To ensure that the duck is not too fatty, pierce the breast and legs of the bird with a toothpick during baking.
- To prevent the tips of the duck legs and wings from burning, wrap them with cling foil.
- When roasting, baste the duck with any of its juices.
- If you don't have a baking sleeve on hand, you can bake the duck in a deep baking pan.
- Serve on a platter garnished with lettuce leaves. Decorate the stuffed duck itself with chopped fresh vegetables and herbs.
- Open the belly of the stuffed duck at the table by cutting the threads with scissors or removing toothpicks, depending on how it was sewn up. Break the poultry meat into portions and serve with baked potatoes and mushrooms as a side dish.
- You can cook the duck in a roasting bag. It turns out very juicy. Just don’t forget to pierce the “sleeve” on top in several places, then it will turn brown.
- The top of the duck carcass can be rubbed with a mixture of honey and garlic.
- You can stuff the duck with raisins, dried peaches and lightly boiled rice.
Good day! Well, very soon our most favorite holiday is coming, and therefore for all housewives the first question is that I propose to make a duck baked in the oven, and what to stuff it with, you decide for yourself. I will only help you with this.
By the way, if you don’t like this bird, then I can advise you to use my other note and cook it for a feast with that crispy and juicy crust. And if you often rack your brains over what to make for dinner quickly and easily a quick fix, then grandiose things await you, don’t miss it.
Undoubtedly, this dish is quite elegant and very festive; it is placed on the table when all the guests are already gathered and served hot with various drinks and snacks.
The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you also make a couple of salads.
We will need:
- duck - 1 pc.
- salt and pepper to taste
- lemon - 0.5 pcs.
- orange - 0.5 pcs. for marinade and 0.5 pcs. for filling
- apple - 1 pc.
- honey - 2 tbsp
- soy sauce - 3 tbsp
Cooking method:
1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.
Now add two tablespoons of honey for flavor and stir.
2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.
Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.
3. Stuff the bird with an apple and an orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.
4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.
Interesting! You can use a toothpick instead of a knife.
5. Bake in the oven for 2 hours, the roasting temperature should be 200 degrees.
6. You can get such a wonderful and beautiful dish on a plate. Eat for your health! Bon appetit!
Cooking whole duck in marinade
No one will argue that a lot depends on what the marinade is like. Therefore, I suggest you make a universal and spicy marinade based on soy sauce and mustard. Wow, this will be delicious, your mouth will water at the sight of our duck.
Fried with a crispy crust will conquer everyone, and your guests will ask for more, you'll see!
We will need:
- Duck - 1 pc.
- Apples - 2 pcs.
- Soy sauce 4-5 tbsp
- Mustard - 2 tbsp
- Honey - 1 tbsp
- Garlic - 4-5 cloves
- Vegetable oil - 2 tbsp
- Tariyaki sauce 4 tbsp (optional)
- Potatoes - 18 pcs.
- Salt, pepper
Cooking method:
1. Before making and baking the duck in the oven, you need to marinate it. This is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. It’s better to find and devote a lot of time and make it divine.
So, take a bowl and put 2 tablespoons of mustard in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the garlic cloves through a press.
Interesting! If you like your duck sweeter, then add two tablespoons of honey instead of 1 tablespoon.
Stir and move aside.
2. Season the duck itself with salt and pepper on all sides, coat it very well.
Place one red apple inside and cut it into 6 slices. Then, when the bird is baking, add another green apple.
3. Place it in the resulting sauce, dip it well and pour it thoroughly. Coat the inside with marinade too.
Leave in this position, covering of course with a lid, for 1 day. During this time, turn it over occasionally.
4. Then place the duck on a baking sheet and cover with foil. It will fry at a temperature of 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry more intensely.
5. Now peel the potatoes and place them next to the bird, it will bathe in fat and bake for 40 minutes.
Important! Potatoes should be small in size.
After this, the potatoes will brown, and the duck will fry and take on a golden brown color.
6. The duck will be so delicious and golden! Happy feast! To add solemnity, decorate with any greenery.
Video on how to cook duck in the oven so that it is juicy and soft
Recipe for poultry with potatoes in foil
Of course, it takes a lot of time to prepare, but the taste is certainly worth it. In the next recipe, I decided to show you the duck not as a whole, but in pieces; for example, you can take only the drumsticks or thighs. To be honest, I adore them most of all, although of course the breast, white meat, is considered a delicacy.
We will need:
- Duck drumsticks – 1 kg
- Potatoes - 1 kg
- Salt - to taste
- Sweet paprika - to taste
- Mayonnaise - 2 tbsp.
- Vegetable oil- 1 tbsp
- Greens - to taste
Cooking method:
1. Take salt and pepper, rub the duck legs with these ingredients, then sprinkle a little paprika. Apply mayonnaise with a brush and let them marinate for 20-30 minutes.
Peel the potatoes, then cut them into small cubes, add salt and pepper. Place everything on a baking sheet, you can grease it with a little vegetable oil.
2. Now place in the preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes or until you see a golden and ruddy crust. Serve hot with any appetizer, such as
Making duck with buckwheat at home
I would also like to say that it is better poultry no, store-bought duck is good, of course, but your own is always better, it’s fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.
Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can put a light and quick salad or
We will need:
- duck - 2-3 kg
- chicken liver - 200 g
- champignons – 200 g
- buckwheat – 140 g
- onions - 2 pcs.
- vegetable oil - 2 tbsp
- salt and ground pepper - to taste
- bay leaf - 1-2 pcs.
Cooking method:
1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.
In this form, the bird should lie in a bag in the refrigerator for 2 hours.
2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat correctly, then watch
3. Meanwhile, cut onions into small pieces together with mushrooms. The liver that is left from the duck will also work; it will need to be chopped into pieces.
Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry over low heat until tender.
In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.
Then mix all the ingredients received, namely buckwheat, mushrooms and liver and stir.
4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.
5. Place in a bag or baking bag, tie the ends with a special plastic device and off we go, as they say, into the oven for roasting.
6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.
This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.
Duck with apples in his sleeve
Do you want your duck to be juicy and soft, what secrets does this dish hide? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.
Take a young duck, it will turn out more tender and not so fatty.
We will need:
- salt and pepper to taste
- duck - 1 pc.
- apples - 4 pcs.
Cooking method:
1. Soak the bird in water, leave it for about 2-3 hours, this will rid it of excess blood. Then wipe with salt and pepper, in this form it should also lie for 2-3 hours.
Cut the apples into slices and stuff the belly with them as tightly as possible.
Afterwards there will be interesting work, this is sewing with threads, creative work))). Wow, this is so cool to do. Before placing the duck in the oven, lightly rub it with salt and pepper it with a mixture of peppers.
2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You don’t have to do this, but pierce it at the very end, when you turn it over.
This is a dry method of marinating, with mayonnaise or sour cream it turns out much richer, but it will already release its juice.
3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or a duck pan, use what you have on hand. But in the sleeve it turns out much tastier and more convenient. What is your opinion, write and share your opinion.
Important! To make the duck juicier, after 1 hour you need to turn it over in the oven to the other side.
4. Ruddy and golden crust. Remove the apples from the belly and decorate the dish. Bon appetit!
Stuffed duck with rice in the oven
I'm tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and does not require much effort or time.
If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon; for those who do not like this seasoning, do not add it.
We will need:
- duck - 1 pc.
- semirinko apples - 3 pcs.
- rice - 0.5 tbsp.
- bay leaf - 2-3 leaves
- peppercorns - 5 pcs.
- salt and ground pepper - 1 tsp each
- cinnamon - to taste or 1 tsp
Cooking method:
1. Wash the duck under running water, wipe with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately what I prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap up the bird cling film and take it out to a cool place for 3 hours.
2. Soak the rice in water for 30 minutes.
2. After this, place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring.
3. Take a goose bowl (duck pot) and put a duck in it, you can pour a little water on the bottom and lay out a couple of bay leaves and 5 peas of black allspice.
Chop the apples into slices and put them into the duck, secure with toothpicks or thread. Yes, don’t forget about rice, you also need to put it in the duck.
4. Place in the oven at 200 degrees for 2 hours.
5. The bird is ready, call everyone to the table. Impeccably beautiful and delicious. Remove the strings or toothpicks and enjoy the taste.
Original recipe for New Year with oranges
Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.
We will need:
- duck - 1 pc. by 2 kg
- orange - 1 pc. for stuffing and 1 pc. for decoration
- juice of one orange
- juice of one lemon
- salt, ground black pepper to taste
- refined sunflower oil - 2 tbsp
Orange syrup:
- zest of one orange
- juice of one orange
- honey - 2 tbsp
- sweet wine - 2 tbsp. l.
Cooking method:
1. Wash the domestic duck and dry it with a paper towel.
Prepare the juice, squeeze the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.
Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.
2. And now it is completely saturated with the marinade.
3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.
Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.
4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.
5. And after removing the duck from the oven, take out the orange slices, place them on the sides, pour warm syrup and fresh fruit slices to decorate this work. Such insane splendor awaits you, just a sight for sore eyes! Bon appetit!
Peking duck
Interesting name, yes appearance Our beauty turns out amazing, and as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:
Step-by-step recipe for duck with prunes and apple slices
Here is another option for the home that everyone will like, because along with the apples, next to our duck goddess there will also be prune berries. Of course, the dish is not cheap, but it turns out very tasty and aromatic. This is exactly what you can use for your favorite holiday or make it for dinner.
We will need:
- duck - 2-3 kg
- apples - 6 pcs.
- orange - 3 pcs.
- mayonnaise to taste
- onion - 1 pc.
- prunes – 400 g
- potatoes - 5-6 pcs.
- garlic - 5-7 cloves
- salt and pepper to taste
Cooking method:
1. At the very beginning, take a baking dish and then cover it with foil. Place the prepared bird. Brush the duck with chopped garlic, salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.
After that, fill it with fruits. Wash the apples and oranges well and cut into slices.
Important! When you put the fruits inside, mash them a little so that they release the juice.
Next, after all the manipulations, wrap the bird in foil, you will get a lump that should stand in this state and marinate for 2 hours. After the time has passed, bake the duck without opening the foil for 2 hours, frying temperature - 200 degrees.
3. Peel the potatoes and cut them into small pieces, then add mayonnaise and mix. Add salt and pepper to your taste.
4. Then remove the duck from oven and you will see some fat on the surface. Place potatoes on both sides on the bottom of the sheet and return to the oven for 20 minutes.
5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut them into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.
Chop the onion sharp knife on feathers or half rings. Remove the baking sheet from the oven and scatter the apples over the potatoes and bake for 15 minutes.
Now remove the pan from the oven and open the foil to brown the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.
6. Well, now the most interesting thing is to enjoy such a delicious treat! Cook to your heart's content!
Video recipe for crispy-skinned duck
Honestly, I couldn’t pass up this recipe, because I was amazed by the crust, I’m sharing this find with you, I hope you like this option too:
Have a nice weekend everyone and good mood! All the best and rainbows. Bye-bye everyone! See you.
