Duck in the oven – cooking at home, step by step recipes with photos. How to bake a bird

The content of the article

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• How to cook duck in the oven
• How much to cook
• Duck in the oven – recipe with photo
• With apples
• Whole
• Up the sleeve
• With potatoes
• With buckwheat
• Oven duck fillet
• With oranges
• Beijing style
• Stuffed rice
• With prunes
• Duck marinade before baking – cooking secrets

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A baked duck with apples or oranges served with a delicious side dish is ideal for a holiday dinner with your family. There are many subtleties regarding how to bake a duck in the oven and how to serve it better..

How to cook duck in the oven

Experienced chefs know how to cook a bird in the oven so that it turns out to be juicy, tasty, with roasted skin. Following proven recipes, you will get a luxurious dish that will look attractive, as in the photo in the cookbooks.

How much to cook

Baking time is an important factor that must be taken into account when cooking poultry. It depends on the size and weight of the carcass, the technology of baking (in whole or in pieces). For example, fillets or individual parts are baked for an hour and a half at a temperature of 200 degrees. The whole duck is cooked from two hours (1.5-2 kg) to three hours (2-3 kg). The bird is cooked either in foil or in a special sleeve, which helps to quickly bake meat from the inside.

Duck in the oven – recipe with photo

Since the baked duck (wild or domestic) is a traditional element of the festive table, a great variety of ways of cooking were invented. First of all, the carcass should be thoroughly cleaned of feathers, washed and dried. For a richer flavor and softness, meat can be marinated in wine, lemon juice or vinegar with spices.

With apples

This recipe is recognized as a classic – apples perfectly emphasize the taste of duck meat.Fruits must be taken hard varieties, late, green, sour taste. It’s better to use chilled rather than frozen birds..

Ingredients:

• duck carcass – 1 pc. 2 kg;
• apples – 500 g;
• spices (cinnamon, ginger, pepper) – to taste;
• lemon / lime – 0.5 pcs.;
• oil (olive.) – 3 tbsp. l.

Cooking method:

1. Prepare the rubbing mixture: mix the spices with salt and oil.
2. Wash apples, peel, remove seeds.
3. Cut fruit into cubes or slices.
4. Squeeze the juice from the lemon on the apples (will not darken when baking), then sprinkle them with cinnamon.
5. Stuff the bird with fruit, sew.
6. On the sides of the carcass, make incisions so that you can fill your wings.
7. Preheat the oven, place the future dish, leave to cook for 2.5 hours.
8. Every 30 minutes, open the oven, pour over the dish with melted fat.

Whole

There are many recipes for how to cook a baked bird in its entirety. This is a standard method that requires virtually no additional ingredients. The recipe is very simple, but in the end you get a delicious holiday treat.

Ingredients:

• whole carcass – 1 pc.;
• onion – 2 heads;
• lime juice – 30 g;
• mayonnaise – 100 g;
• black / red pepper (ground), salt, paprika – a pinch;
• pure water – 200 g;
• garlic – 1 head.

Cooking method:

1. Wash the bird, dry it with paper towels.
2. Mix all the spices with mayonnaise, grate the bird.
3. Peel the onion, chop finely.
4. Chop the garlic.
5. Fill the inside with garlic-onion mixture, poured with lime juice.
6. Close the hole with toothpicks..
7. To avoid burning, wrap the legs and wings with foil.
8. Place the carcass in the litter box.
9. Bake 1.5-2 hours (190 degrees).

Up the sleeve

The roasting sleeve is a very convenient fixture. Stewing of the bird will take place in its own juice, and the baking sheet will remain clean. And to get a golden crust, shortly before the end of cooking, the sleeve must be carefully cut.

Ingredients:

• indoutka – 2 kg;
• apples – 2 pcs.;
• thyme – a pair of twigs;
• black pepper (ground), salt – to taste;
• sour cream / mayonnaise – 3 tbsp each l .;
• garlic – 3 cloves.

Cooking method:

1. Wash the indochka, dry, grate with pepper and salt, let it brew for about an hour and a half.
2. Mix mayonnaise with sour cream.
3. Scroll the garlic through a meat grinder (or use a blender).
4. Thoroughly mix sour cream-mayonnaise sauce with garlic.
5. Wash apples, cut into slices.
6. Rub the turkey sauce inside and out with cooked sauce.
7. Stuff the bird with apples, sew a hole.
8. Put the duck in the sleeve, tie it, pierce it several times with a toothpick from different sides.
9. Bake in the oven for two hours at a temperature of 200 degrees.

Read even more recipes on how to cook an indochka for the holiday.

With potatoes

You can stuff a bird for a festive meal with anything, seasoned cooks assure. One of the commonly used ingredients is potato, which tastes great with meat. This dish can be served with sauerkraut, pickles, any vegetable salad.

Ingredients:

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

Cooking method:

1. Rinse the game from all sides, wipe with paper towels.
2. Chop the garlic as finely as possible..
3. In a bowl, mix to a homogeneous mass mayonnaise, garlic, salt, pepper.
4. Start pickling – lay the bird on a baking tray / ducklings, grate the sauce on all sides.
5. Leave for half an hour to soak..
6. Peel potatoes, cut into medium slices.
7. Do the same with the apple.
8. Part of the apples and potatoes, start the carcass, lay some around it, cover the bird with foil.
9. Preheat the oven to 190 degrees, cook an hour.
10. Take out the dish, remove the foil, send to bake for at least another half an hour.

With buckwheat

Many cooks use cereals to cook poultry, and buckwheat is not an exception. Duck stuffed with buckwheat in the oven is very easy to make. Boil groats in advance in salted water (1 cup buckwheat for 2.5 cups).

Ingredients:

• duck carcass – 1 pc.;
• buckwheat groats – 1 glass;
• lemon – 0.5 pcs.;
• dry white wine – 50 g;
• duck offal – 1 set;
• olive oil – 1.5 tbsp. l .;
• ground black pepper, salt – 1 tsp each.

Cooking method:

1. Gut the bird, finely chop the giblets, fry in olive oil until crusted.
2. Boil buckwheat, and then pour the porridge into the pan for giblets, salt and pepper.
3. Rub the carcass of the bird with spices, stuff with a mixture of porridge with giblets, sew a hole.
4. Pour lemon juice on top, lay on foil, and then – on a baking sheet, pour wine.
5. Place in a well-heated oven (up to 190 degrees) for an hour and a half.
6. Water the dish every 15 minutes with the juice that forms when baked.

Oven duck fillet

For those who do not want to carcass carcasses after cooking, you can prepare a dish from pieces of duck breast. Duck fillet in the oven can be combined with any side dish, and it can be baked with ginger and honey – tasty and concise.

Ingredients:

• duck fillet – 250 g;
• garlic – 3 cloves;
• orange – 1 pc.;
• honey – 2 tbsp. l .;
• ginger – 30 g;
• soy sauce – 2 tbsp. l .;
• pepper, salt – to taste;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Cut the fillet into small medallion cakes (approximately 0.5 cm each).
2. Beat the meat with a kitchen hammer.
3. Rub the fillet with salt, pepper, and then fry on both sides for 1.5 minutes, transfer to a plate.
4. Place chopped garlic, ginger in a pan. Lightly fry.
5. Put all the ingredients in a baking dish, pour with honey and squeezed orange juice, soy sauce.
6. Send the dish to cook in the oven at 180 degrees for 40-50 minutes.

With oranges

A popular poultry recipe from French cuisine is duck baked with oranges. The meat will be very tender and soft, and a crispy, golden crust will appear on top. You can add apples or any side dish if desired.

Ingredients:

• carcass – 1 pc.;
• oranges – 4 pcs.;
• mayonnaise – 100 g;
• salt, pepper – to taste.

Cooking method:

1. Prepare dressing – mix mayonnaise with pepper and salt.
2. Rub the carcass thoroughly.
3. Wash oranges, peel, cut into slices.
4. Stuff the chicken with oranges through the hole in the belly.
5. Sew the hole with culinary thread or fasten with toothpicks.
6. Preheat the oven to 180 degrees, put the duck on a baking sheet, bake for about an hour.
7. Water the dish periodically with the juice secreted by the bird during the baking process.

Check out recipes for cooking duck with apples in the oven.

Beijing style

One of the most famous recipes is Peking duck. For cooking, it will be necessary to prepare poultry fillet, honey and a special dressing. The sauce is called “Hoisin”, and cooking it at home is simple: you need to mix sesame oil, soy sauce, wine vinegar, chili pepper, Chinese seasonings of five spices.

Ingredients:

• duck (carcass) – 2.5 kg.;
• honey – 4 tbsp. l .;
• salt to taste;
• Hoisin – 100 g;
• sesame oil – 1 tbsp. l .;
• soy sauce (dark) – 3 tbsp. l.

Cooking method:

1. Rub the carcass with salt, let it soak for several hours.
2. Dip the bird in boiling water, dry it, spread with honey, sesame oil, soy sauce (outside and inside) and leave for an hour.
3. Preheat the oven to 250 degrees, pour a little water into the pan, set the wire rack over it.
4. Lay the bird on the grid, greasing it with oil.
5. Fry for half an hour, and then reduce the degrees to 150 and bake for another hour.
6. After turning the bird over and cook for half an hour.
7. After that, cut the meat into small pieces, serve it with Hoysin sauce and pita bread.

Stuffed rice

An excellent product that can be stuffed with poultry is ordinary long-grain rice, which will serve as a side dish. Duck with rice in the oven is prepared very simply, and you will need a minimum of ingredients.

Ingredients:

• long-grain rice – 400 g;
• duck carcass – 1 pc.;
• carrot – 1 pc.;
• onions 1 pc.;
• vegetable oil – 2 tbsp. l .;
• salt, pepper – it tastes.

Cooking method:

1. Boil rice.
2. Grate the carrots on a medium grater.
3. Chop the onion finely.
4. Fry vegetables in a pan, add rice, salt, pepper, stew for 10 minutes.
5. Start the duck, send to bake in the oven (200 degrees) for an hour.
6. Water periodically with excreted juice.

With prunes

A variant of the dish for the festive table is a duck in the oven with apples and prunes. These ingredients give the meat a juiciness and softness. The best way is to use a baking sleeve, so the meat is cooked in its own juice.

Ingredients:

• prunes – 300 g;
• carcass of a duck – 1 pc.;
• mayonnaise – 100 g;
• apples – 2 pcs.;
• garlic – 2 cloves;
• spices, salt – to taste.

Cooking method:

1. Prune pour boiling water for 10 minutes.
2. Wash the duck, dry with paper towels.
3. Chop the garlic finely.
4. Peel the apples, cut into slices.
5. Mix prunes and apples with garlic, sprinkle with coriander, ground pepper, salt.
6. Stuff the duck, place it in the baking sleeve.
7. Cook in the oven for 1.5 hours at a temperature of 180 degrees.
8. Then turn over and fry the hour.

Duck marinade before baking – cooking secrets

Some useful tips from professional chefs on how to pickle a baked duck in the oven:

1. Use fruit marinade to make the meat soft. For example, juice from orange or apples.
2. Add honey to the marinade – a great way to make the taste of meat sweetish.
3. From vegetable oils it is better to choose olive – it is devoid of a characteristic smell.