The oven-baked duck will decorate any party. But how to make the bird not only look beautiful, but also get soft and juicy? Today we will reveal the secrets of cooking and let you know some interesting duck recipes.
The tricks of cooking duck dishes so that it is soft and juicy
Hostesses love to pamper their beloved household with duck dishes, but sometimes the food fails - the meat turns out dry and tough. To avoid this, you need to know some tricks of cooking duck meat, it is with them that we hasten to share with you:
- Gentle and tasty dishes are obtained from a young duck, so choose exactly this one.
- Frozen duck should be thawed before cooking. At the same time, we do not recommend using microwave ovens. No need to try to speed up the process by sending the carcass under a stream of water. The best option would be to leave the frozen bird at room temperature until it is completely thawed.
- Excess fat in the abdominal cavity must be removed. Be sure to clean the carcass from the pen, if necessary, you can sing it a little on the fire.
- Place the prepared duck for cooking for half an hour in salted boiling water. After the bird should be dried with paper towels and only after that you need to start cooking on one of the following recipes.
- You can calculate the time required for roasting a duck using the following formula: 45 minutes + 10 minutes for every 500 grams of carcass. That is, it takes 75 minutes to prepare a carcass weighing one and a half kilograms, and to taste the two-kilogram duck baked in the oven, you will have to wait almost an hour and a half.
What to cook from the duck
Duck dishes are very popular not only because poultry meat is very useful, but also because the duck can be cooked in any way - cook, fry, simmer, bake in the oven. Let me offer you some recipes.
Duck baked entirely in the sleeve
You will need:
- duck - 1 bird weighing about 2 kilograms,
- thyme - 9 twigs,
- garlic - 6 large cloves,
- bulb onion - 1 piece,
- butter - 40 grams,
- chicken broth - 100 ml (even made from a cube will do),
- dry white wine - 50 ml,
- liquid honey - 4 tablespoons,
- cognac - 4 tablespoons (brandy can be replaced),
- Pepper mix - 1 tsp,
- salt - to taste.
Preparation Method
- In a mortar, grind the peeled garlic cloves, 6 thyme sprigs, a mixture of peppers and salt to a uniform mass.
- Prepared duck we rub with cognac / brandy.
- In the carcass we make cuts and fill them with garlic-herbal mixture. We add a little salt.
- Put the remaining thyme inside the carcass.
- Wrap the bird with cling film and marinate in the fridge for a day.
- We coat the well-marinated duck with a small amount of honey outside.
- We send the carcass to the baking bag. Spread on a baking sheet or baking dish.
- Bake the duck in a preheated oven. The first quarter of an hour - at a temperature of 220 degrees, the remaining time (about 75 minutes) - at 190 degrees. Periodically need to turn the carcass. 10-15 minutes before the package is ready, you can cut it so that the bird turns red.
- While the duck is baking, prepare the sauce.
- Finely chop the onion.
- We put it together with vegetable oil in a frying pan. Stew until the onion is soft.
- Pour in wine and broth.
- Add honey (we advise you to try, so as not to redraw) and some salt. Stir. Tomit under the lid for 10 minutes.
- Grind the resulting mass in a blender. The sauce is ready.
- Divide the finished duck into portioned pieces and serve to the table along with the sauce. We try!
Duck baked with apples. Classic for the holiday table
You will need:
- duck - 1 medium sized bird
- apples - 8 pieces,
- bay leaf - 1 piece,
- vegetable oil - 2 tablespoons,
- lemon juice - 1 tablespoon,
- salt - 1 tsp,
- cinnamon - 1 tsp,
- ground black pepper - 1/2 tsp,
- ground nutmeg - 1/2 tsp.
Preparation Method
- Prepare the carcass with salt and pepper.
- Mix lemon juice, oil, cinnamon and nutmeg.
- Marinade grease duck inside and out. We remove in the refrigerator for at least 3 hours.
- Half of the specified number of apples is cut into 4 parts. We remove the seeds.
- Stuff the marinated duck with prepared apples and bay leaves.
- Put the carcass on a baking sheet and send it to the oven, heated to 200 degrees. Periodically, the duck should be watered with the juice that forms during baking.
- After one hour, reduce the temperature to 180 degrees. Around the duck we lay out the remaining apples, also cut into slices and freed from the seeds. We bake until readiness (the required time can be calculated using the formula proposed at the beginning of the article), not forgetting to water the juice separated from the duck every 15 minutes.
- Finished duck with apples served to the table. You can be sure that it will become its main decoration.
Duck baked on a bottle with greens and pepper
Ingredients:
- duck - 1 bird weighing up to 2 kilograms,
- sour cream - 100 grams,
- potatoes - 8-10 pieces,
- parsley - 1 bunch,
- salt - 1 tsp,
- ground black pepper - 1/3 tsp.
Preparation Method
- We cut off the neck from the duck (but leave the skin) and the tail.
- Rub the carcass with salt.
- Lubricate with sour cream. We shave.
- We fasten the neck skin with a toothpick or we tie it with threads.
- Pour warm water into a glass bottle. We put it on a baking sheet or pan.
- We put a duck on the bottle.
- Pour approximately 100 ml of water into the pan / pan.
- Potatoes clean. We cut along on 2 or 4 parts. Potatoes spread to the duck.
- We send all this composition to the oven heated to 200 degrees. For baking in this way, the shepherd just one hour.
- Ready and such a beautiful duck, without removing from the bottle, put on a dish. Spread the potatoes around and sprinkle with chopped parsley. Serve to the table.
- Attention: the duck prepared in this way turns out to be very juicy, therefore, when cutting off a piece of meat, be careful not to burn the juice.
Duck baked with mushrooms and vegetables
Ingredients:
- duck - carcass weighing 2 kilograms,
- champignons - 300 grams,
- onions - 3 medium sized pieces,
- potatoes - 3 pieces,
- Bulgarian pepper - 3 pieces,
- carrots - 2 pieces,
- mustard - 2 tablespoons,
- vegetable oil,
- ground black pepper to taste,
- salt - to taste,
- water - 1 cup.
Preparation Method
- A duly prepared carcass is rubbed inside and outside with a mixture of salt, pepper and mustard.
- We leave the duck to pickle, while in the meantime we are preparing stuffing for it.
- My Mushrooms. Finely chopped.
- Onions clean. Mine We cut into semirings.
- Heat several tablespoons of vegetable oil in a pan. We spread mushrooms and onions.
- Salt, pepper. Stirring occasionally, simmer for half an hour on low heat.
- While the mushrooms are stewing, let's do some vegetable garnish.
- Potatoes clean. Mine We cut the plates.
- Carrot clean. Cut into rings.
- Pepper is my. Remove the seeds and stems. Cut into slices.
- Fill the baking sheet with foil. Grease it with vegetable oil.
- Putting potatoes. We add a little salt. Pepper at will.
- Put carrots on top. Also add a little bit, you can pepper.
- On the carrot, distribute the pepper evenly.
- And now the mushroom filling is ready, which means that without waiting for it to cool down, we stuff the duck with it tightly. We sew the carcass or fix the hole with toothpicks. And on its skin we make several cuts.
- We lay out the duck with the mushroom filling on a baking sheet lined with vegetables. We send vkusnotischu in the oven, preheated to 200 degrees in advance. It is necessary to bake a duck for a long time - hours 2, 5-3, not forgetting to periodically turn it over, as well as water it with boiling grease. During a specified time, vegetables can burn, so we recommend that they be removed early.
- We divide the finished duck into portion pieces, garnish with baked vegetables and treat friends who have looked at the light.
Duck stewed with vegetables
The duck turns out delicious, not only baked in the oven, but also stewed in a thick-walled pan or cauldron. If you cook it according to the recipe below, your household will definitely ask for supplements.
You will need:
- duck (you can take not the whole carcass, but fillets, drumsticks and thighs) - 1, 5 kilograms,
- red cabbage - 1/2 head,
- apples - 2 pieces,
- carrots - 2 pieces,
- bulb onion - 1 piece,
- olive oil - 1 tablespoon,
- bacon - 50 grams,
- garlic - 1 clove,
- beef broth - 2 glasses,
- dry red wine - 1/2 cup,
- grape jam - 1 tablespoon,
- sugar - 1 tsp,
- salt - about 1 teaspoon,
- black ground pepper - 1/2 tsp,
- parsley - 1/2 bunch.
Preparation Method
- We divide the duck into pieces of medium size. We salt. We shave.
- Spread in preheated olive oil and fry until browning.
- Remove the pieces from the oil and put them on a paper towel to release excess fat.
- Pour butter out of the cauldron and send bacon pieces there. Fry until crispy. Bacon also spread on a paper towel.
- Onions clean. Mine Finely cut. Put in a cauldron, where they fried bacon.
- Carrot clean. We cut in small pieces. Sent to the onion.
- Garlic we clean. Finely crumbled. Mix with vegetables. Lightly fry.
- Pour in broth and wine.
- Add jam and sugar. Stir. Bring to a boil.
- We divide cabbage into 4 parts. Sent to the pot with vegetables.
- Put the fried pieces of duck there. Simmer on low heat for one and a half hours.
- My apples. Cut into slices. Remove the seeds. Combine with the rest of the ingredients after a specified time. On high heat bring to a boil, and after, turning it down to a minimum, simmer another quarter of an hour.
- Ready myasko spread on a dish.
- Vegetables recline in a colander.
- The remaining stock is cooked over high heat until the sauce is halved.
- Mix vegetables with meat.
- Pour over the sauce.
- Sprinkle with chopped greens and fried bacon. Remove the sample!
Peking duck in a slow cooker
Peking duck is a popular dish. To cook this dish according to all the rules a lot of time and effort is required. If you do not have them, you can experiment and recreate this dish, but you can not do without the help of a multicooker.
You will need:
- duck - 1 bird weighing 2 kilograms,
- soy sauce - 180 grams,
- liquid honey - 120 grams,
- sesame seeds - 25 grams,
- sugar - 15 grams,
- vegetable oil - 50 ml,
- Apple Vinegar - 20 ml,
- salt - to taste.
Preparation Method
- Sesame seeds are ground in a mortar.
- Mix with soy sauce, vinegar and oil.
- Add sugar. Mix well until smooth.
- Ready sauce sent in the fridge.
- We take a prepared carcass and separate the skin, but do not remove it from the meat.
- Rub the duck with salt. We clean in the refrigerator for 12 hours.
- After the specified time we pour boiling water over the duck. This is necessary so that the skin of the bird becomes light. Drain with paper towels.
- Divide the carcass into small pieces of the same size.
- Duck pieces are richly lubricated with honey.
- We put the duck into the bowl of the multicooker, pre-lubricated with vegetable oil.
- Turn on Baking mode. Fry the pieces on both sides until golden brown appears (about half an hour).
- Roasted duck served to the table along with the sauce prepared on the eve. Enjoy your meal!
As you can see, you can cook a duck in different ways. Today you have learned 6 interesting recipes. Choose the one that you like and be sure to please your household with a delicious and healthy dish from the duck. You can experiment with ingredients by adding your favorite spices or removing those that you do not like. We wish you culinary success!
