How to stuff a duck for roasting in the oven. Duck stuffed with apples - a festive recipe. Duck stuffed with pancakes
Only those who don’t know how or have never tried to cook it don’t like duck meat. This is a delicate and aromatic product, a real delicacy. Previously, this particular bird was cooked for all holidays, but over time, other products became more common on tables.
In fact, it is impossible to replace duck dishes with anything. The aroma, color and taste are simply unique. There are a huge number of options for what exactly to cook from this bird. Those who like to experiment in the kitchen can do whatever they want with meat, as it goes perfectly with any product. A perfect, harmonious tandem of duck with fruits and berries.
One of the most popular dishes isstuffed duck. The filling of such a dish is filled with whatever you want, whatever you have enough imagination for - that’s what it will be. The good news is that no matter what ingredients are inside, the taste will be incredible.The main thing is not to overcook the dish on the fire. Because a juicy and appetizing carcass can result in a tough and dry duck.
Stuffed duck deserves the status of the main decoration festive table. Besides taste qualities, poultry meat is very healthy and rich in vitamins and omega 3, which is important for food. But it can only be called dietary if you do not eat the skin, since it is under it that the bird accumulates fat.
Stuffed duck is not only tasty, but can also be healthy
Of course, due to its fat content, eating duck meat is often not recommended for people who are prone to obesity. But still, the meat of this bird increases hemoglobin and normalizes activity nervous system. In addition, the duck has a huge number of other positive properties, has a beneficial effect on the human body.
Traditional recipes from such meat are simply masterpieces that everyone should try and, if not cook, then at least eat. If you cook the bird correctly, the fat will flow out during the cooking process and soak the side dish inside, which will make it very tender, juicy and tasty. The meat itself is simply a delight. Especially if you give preference to quality products, poultry raised on natural feed in environmentally friendly conditions.
For those who want usefulstuffed duck , it is not recommended to use potatoes as a filling. In addition to an excess of starch and not the most good combination enough fatty meat with carbohydrates, the dish will turn out to be high in calories, although very filling and tasty. Therefore, select the most optimal and interesting recipes and prepare this unique dish in healthy variations.
A wonderful table decoration, great option for lovers of varied food, truly holiday food– all this can safely be said about this stuffed bird.
Do you want stuffed duck for your holiday dinner? Prepare it according to the recipes we offer
The cooking process is, of course, important point, but long before this you need to buy the product from which you plan to prepare it. For a successful dish, you need to choose the right meat. When choosing, pay attention to the fact that the skin is light pink in color and uniform. No bruising dark spots and feathers. Look carefully at the color of the bird's fat, as it can indicate its age; in young birds it is yellowish, and in older birds it has a brown tint. If inherent green, then the product is no longer fresh. The smell is also important - it should not be sharp and sour. You will always find fresh and high-quality food in the Meat Paradise store. On our shelves there are only fresh products that meet the highest quality standards.
A very important point in cooking is preparation. Tostuffed duckIt turned out perfect, it needs to be carefully processed. First, you should cut off all visible fat, since the bird itself is quite fatty and you definitely don’t need any extra. Remove the tips of the wings, because during a sufficiently long cooking time, they will simply burn, which can ruin the overall flavor and appearance. The rest of the wings can be wrapped in foil and opened literally 5-10 minutes before removing the dish from oven.
Be sure to rinse the inside of the bird well and remove the rump. Never prepare the product until it is completely thawed if the bird was frozen. Always coat it well with any spices before you start stuffing. The most popular ingredient for rubbing poultry is garlic. Just to prevent it from burning, dilute the crushed product with olive oil. Having chosen the right meat and prepared it, the question arises: how to stuff a duck? There are as many variations as you like. Here are just a few:
- Fruits. The most popular option, of course, is with apples. During the cooking process, apples acquire a special taste, and the consistency turns out to be puree, which can also be eaten. Pears, prunes, oranges... All you have to do is turn on your imagination and get creative.
- Vegetables. Potatoes are the undoubted leader, although not the most useful option. There are other products that pair equally well with duck.
- Porridge. The dish turns out to be satisfying, although it is considered less festive. But it all depends on how interesting and unusual the filling will be.
3 best ideas for stuffed duck:
- Sauerkraut for stuffing this meat is simply an ideal option, as its acid perfectly complements the non-standard taste. Add grated sour apples, white wine, onion half rings and spices to the cabbage as desired. Fill the duck with all this and sew up the hole so that the juice does not escape. Place in the oven.
- With prunes and rice - the combination is simply bomb. Cook the rice a little, but do not cook until done. Cut the prunes into two parts and mix with rice, add dried basil and garlic. Dry the onions and carrots without oil over low heat. Season the entire filling with salt and pepper and stuff the duck. If you're scratching your head,How can you stuff a duck?If it is unusual and original, then this recipe will conquer you. After cooking, we recommend serving the meat sprinkled with well-roasted walnuts and topped with cranberry sour sauce. Simply incredibly tasty, and most importantly, very unusual.
- With mushrooms and couscous. For this you will need porridge and champignons. Wash all the ingredients, mix the raw mushrooms with the porridge, add cheese with the smallest percentage of fat content. Add spices and herbs that you like. Fill the bird.
How to stuff a duck?Just fill it with your favorite ingredients and bake. It is important to remember that in order to get exactly stuffed bird, always sew up the place through which you filled it. During the long cooking process, there is a chance that the filling will scatter on the baking sheet and will dry somewhere separately, and not inside the duck. Also remember that you need to fill it very generously, because during the cooking process the amount of filling will decrease in volume. This is the only way you will have a truly harmonious combination of products, and not side dishes and meat separately.
Another topic of concern to housewives ishow to cook stuffed duckso that it is juicy. Helpful Tips:
- Calculate cooking time based on the weight of the bird. It will take 40 minutes to cook one kilogram of meat at a temperature of 180 degrees. If you have a 2kg duck, then, accordingly, 80 minutes and add another 20 to brown the crust.
- Use a special baking sleeve, and 20 minutes before cooking, cut it to bake upwards.
- Lubricate the skin with a little honey, then a golden crispy crust is guaranteed.
- When finished cooking, immediately remove it from the oven to avoid drying it out. You can cover the dish with foil and let it rest a little before serving.
Quality products, imagination, desire. No magic. Only basic knowledge and your dish will be at restaurant level.
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, which 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 - 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 the 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 chop coarsely, 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 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 next to the duck on a plate.
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 place 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 one 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.
- If the carcass is frozen, then you need to completely defrost it by removing it from freezer in the refrigerator. Then rinse the duck thoroughly and dry it. Trim the lower phalanges of the wings, otherwise they will burn during baking; break the duck wings themselves at the base so that they do not turn out when baking in the oven. The tail needs to be cut off; there is nothing in it except fat, which can give a peculiar taste.
- If you become the owner of a not very well plucked duck, then you will have to work harder. You will have to pluck out the protruding stubble with tweezers (preferably not your own manicure tweezers). The procedure is tedious and long, since the stubble is oily and does not particularly want to be removed from the skin. If you don’t have enough patience and time for this, then remove the stubble at least from your chest, back and hips.
- Before stuffing the duck with apples and sending it to the oven to bake, we will marinate it. So, the next step is preparing the marinade. Mix honey, oil, salt, a mixture of peppers, pressed garlic and basil in a bowl.
- Coat the duck with the resulting mixture, wrap cling film and put it like this in the refrigerator. It is advisable to marinate the carcass overnight (8 hours), at least 3 hours.
- When the duck is marinated, you need to turn on the oven so that it warms up to 180°C and prepare the filling. For the filling, wash the apples, oranges and lemons, grate the lemon zest, peel the apples and oranges and cut them into pieces, removing the seeds. Squeeze juice from lemon. In a bowl, mix chopped oranges and apples, lemon zest and juice.
- It doesn’t matter how the duck is gutted - only through a cut at the tail or with a cut at the breast, it will still need to be sewn up after stuffing. To do this, prepare a thick tailor's needle and thick cotton thread or linen cord.
- Stuff the duck through the slit and sew tightly, securing the ends of the thread.
- The duck with apples is baked in the oven in foil or a special baking bag (at my next step by step photo you see it in the bag), it makes no difference what to choose, the main thing is that the sizes of the foil and the bag correspond to the size of the duck. The foil must be placed in such a way that the juice and fat do not leak onto the baking sheet during baking and evaporate.
- Place the packaged duck in a preheated oven for 2.5 hours, then very carefully cut the top of the foil or bag to pour the released juice over the carcass and put it back to form a beautiful golden brown crust.
- Pour the juice and fat into a separate cup; based on this mixture, you can prepare a wonderful sauce by simply adding one tablespoon of flour diluted with a little water and stirring the mixture until it boils.
Festive duck stuffed with apples is ready! Serve it whole on a large platter and cut it into portions at the table. For a side dish, you can prepare potatoes, rice or vegetables; by the way, potatoes can be baked in a bag along with the duck.
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 events await you, don’t miss out.
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 frying 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 resulting ingredients, 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 the bird in cling film and take it 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 (duckling 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
It’s an interesting name, and our beauty’s appearance is amazing; 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 the 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.
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. Ideal option Antonovka is considered. 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 apple slices around the carcass. 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're already cooking 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 in vegetable oil. The porridge is mixed with the roast and placed into the prepared carcass. Before putting it in the oven, it is poured from above lemon juice. 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. Mix veal and pork mince (three hundred grams each), 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 the best dish on your table. About five large potatoes are taken (for a two-kilogram carcass) and boiled until halfway, cut into 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!
