Soft and juicy duck in the oven - recipe
First we'll look at one of my favorite recipes. I love duck stuffed with sauerkraut and mushrooms. Although in this case you can use other fillings. For example, apples, rice, prunes, potatoes, quince and so on.
The bird turns out very juicy on the inside and has a gorgeous golden brown crust on the outside. Looks great on the holiday table!
Ingredients:
- Duck carcass – 2 kg.
- Sweet paprika – 1 tsp.
- Salt – 2 tsp.
- Garlic – 3-4 cloves
- Ground black pepper to taste
- Sauerkraut – 300-400 gr.
- Dried mushrooms – 30 gr.
Preparation:
1. Preparing the carcass. Trim off excess fat from the neck (you can leave a little skin). Completely remove the tail.
Even if you are not going to cut off the tail completely, be sure to remove 2 glands on the tail. If this is not done, the bird will have a very unpleasant smell and taste.
We cut off the narrow phalanx on the wings - it burns during baking. We thoroughly wash the carcass and then dry it with towels.
2. You can use your favorite spices for marinating. In this case, we mixed salt, a little ground pepper and sweet paprika (amount in the list of ingredients). We send the garlic here through a press. Grind it all into a homogeneous paste.
3. Rub the duck with this mixture on all sides, not forgetting hard-to-reach places (under the wings, legs, inside the carcass, etc.).
4. Place it in a bowl with sides. We put it right into the bag. Place in the refrigerator for at least 8 hours. You can marinate longer.
5. Then we take out pieces of spices and garlic from the surface of the skin. After all, they will burn when baking.
6. We will stuff it with sauerkraut. For variety, add some dried mushrooms. But they do not have to be used in the composition. Soak the mushrooms in warm water for several hours.
7. Squeeze out excess liquid from cabbage. Cut the mushrooms into smaller pieces. We simply mix these products together.
8. Stuff the bird with stuffing. We sew the skin together or fasten it with toothpicks. After all, all the juices and aromas should remain inside it.
9. We pack the duck tightly in 2 layers of foil. It will simmer in it for a long time at a low temperature. This way it will be very juicy and completely baked.
10. Heat the oven to 160° C. Place the baking sheet with the bird here for 1:30-1:40 hours.
11. Then carefully cut off the foil on top. Be careful - there is scalding steam inside!
She's almost ready! All that remains is to brown it. Lubricate the skin with rendered fat.
12. We increase the oven power to 200° C. We put our beauty here, already opened, for another 15-20 minutes until golden brown.
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After the oven, let it rest a little. Then you can serve. Serve cabbage with mushrooms along with it as a flavorful side dish. They are soaked in the juices of the bird, which is delicious! Enjoy your meal!
How to cook duck in the oven + marinade for juicy and soft duck
Very often duck is baked with apples. From the inside, they nourish the bird with their aroma and juice. And she, accordingly, is the opposite! Thus, you can eat both meat and baked apples.
Well, don’t forget about the side dish. They will have potatoes with mushrooms. This is just the perfect dish for a holiday feast!
Ingredients:
- Duck carcass – 1.5-2 kg.
- Soy sauce – 2 tbsp.
- Juice from one orange
- Garlic – 5 cloves
- Seasoning for meat – 1 tsp.
- Turmeric – 1 tsp.
- Mustard – 1 tsp.
- Sweet and sour apples – 2-3 pcs.
- Salt – 1 tsp.
Brine:
- For 1 liter of water
- 3 tbsp. salt
Garnish:
- Champignons – half a kilo
- Salt to taste
- Potatoes – 1 kg
- Provençal herbs – 1 tsp.
Preparation:
1. We start cooking the duck by soaking it. Dissolve 3 tbsp in a liter of water. salt. Place the carcass in a suitable bowl and pour in salted water. If it is not enough to cover the entire bird, then make more from the same calculation. We keep it in such a bath overnight or even for a day.
First we cut off all the excess - fat, tail, first phalanges of the wings, and only then soak it.
2. Let's make a marinade for the bird. Squeeze the orange juice through a sieve into a bowl. Add soy sauce to it. Add table mustard, add salt. Next, squeeze the garlic through a press.
Add your favorite seasoning to the meat and turmeric.
Then mix everything thoroughly.
3. After soaking, dry the duck with paper napkins to remove excess moisture. Lubricate on all sides (including the inside) with the previously prepared marinade. Save some of this sauce for later.
4. Cut the apples (I recommend taking sweet and sour ones) into large slices. We fill our beauty with them from the inside.
5. Place in a baking dish with high sides. Cover the top with foil. Place in an oven preheated to 180 degrees for an hour and a half.
6. By then we will prepare everything for the side dish. Peel the potatoes. Cut it into large pieces. If you have a curved knife, use it.
7. We simply wash the mushrooms; it is not necessary to chop them. Combine them with potatoes in one bowl. Salt and season with Provençal herbs. Mix it all.
8. We get the duck. It's already browned on the bottom, so now we turn it upside down. Place potatoes and mushrooms around. Apply the remaining orange marinade to the side dish and poultry. Leave a little for final lubrication.
Cover with foil again and put in the oven for another half hour.
9. After 30 minutes, take it out, turn it breast side up, and coat it with marinade again. Transfer to the oven for 15 minutes without foil so that everything is well browned.
How to bake a duck with potatoes in the sleeve so that it is juicy
To ensure that the products remain juicy after baking, they are cooked in a sleeve. All the juices are stored inside the package, in which the contents are simmered. On today's topic, I suggest baking a delicious duck in your sleeve.
Ingredients:
- Gutted duck – 1 pc.
- Mayonnaise – 1 tbsp.
- Salt, pepper, spices to taste
- Potatoes – 1-1.5 kg.
Preparation:
1. First we prepare the bird. We cut off all excess from it. Rinse with cold water, then dry thoroughly with paper towels.
2. Place mayonnaise in a small bowl. Add salt, ground pepper and your favorite spices to it. You can assemble them yourself according to your taste or buy a ready-made bouquet of poultry seasonings.
For a medium duck carcass, use no more than 1 tbsp. mayonnaise. After all, we don’t want the sauce to be too liquid - in this case, the crust will not be crispy.
Mix it all. Lubricate the entire carcass evenly with the resulting mixture. Don't forget about hard-to-reach places under the wings, legs and even inside the bird.
3. We set our beauty aside for 10 minutes. Meanwhile, heat the oven to 200°C.
4. We measure the bag 2 times larger than the carcass. We tie one end tightly (for this purpose, the sleeves usually come with special flagella). We move the duck here. Similarly, we fix the second end of the package.
5. We place this “candy” first on a baking sheet, and then in an already heated oven for 50 minutes. During this time, the meat will be steamed and baked from the inside.
Once the bag is inflated, make a few holes in the top with a toothpick. Proceed with extreme caution to avoid getting burned!
6. Now let's get to the potatoes. If you don't want to roast it with the bird, just skip this step. So, I suggest baking it in the peel. We thoroughly wash each tuber with a new kitchen sponge (the hard side). Then dry with napkins.
Cut each vegetable into 4-6 pieces, fairly large slices.
Place the slices in a bowl. Add salt, pepper and your favorite spices here to taste. Mix thoroughly so that all the seasonings are distributed over each slice.
7. After 50 minutes we take out our little bag. Carefully cut off the top of the bag. Transfer the carcass to a deep baking tray. We also pour all the melted juice here - our potatoes will be baked in it!
Arrange the potato slices, preferably in one layer.
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Place back in the oven for 40 minutes. But after 20 minutes, in the middle of baking, the carcass needs to be turned over to the other side (from the back to the breast).
Then you can serve!
Preparing the bird
Before you start preparing any wild duck dish, it must be pre-processed. To do this, it is plucked using one of the known methods. We chose the dry method: the carcass is taken so that it hangs upside down. With quick jerks, feathers begin to be pulled out against their growth. First, they are removed on the chest, then moved to the back, neck and shoulders, the wings are plucked last. Next, before cooking the wild duck, the remaining hairs are removed with the blunt side of a knife, the carcass is dredged in flour and carefully seared over the burner. At the same time, the bird is well straightened so that there are no folds on the skin. The seared duck is thoroughly washed in water, removing soot and remaining flour.
Now you can start cutting, if the wild duck recipe requires it. If you plan to roast the bird in the oven, you should only remove the intestines and entrails. To do this, an incision is made near the anus, through which all the intestines are removed.
Duck baked in orange marinade in foil (video)
Very juicy, aromatic inside, with a golden brown and crispy crust. The deliciousness is simply indescribable. Wrap the bird in foil to retain as much juice as possible. Well, then, of course, we’ll brown it without covering.
The dish turns out very beautiful and elegant. Prepare it for a holiday - your guests will be delighted!
Ingredients:
- Duck – 2 kg.
- Sour apples – 4-5 pcs.
Marinade:
- Orange zest – 1 tbsp.
- Orange juice – 115 ml.
- Ginger – 30 gr.
- Soy sauce – 100 ml.
- Honey – 2 tbsp.
Spices:
- Dried garlic – 2 tsp.
- Honey – 1 tbsp.
- Ground black pepper – ½ tsp.
- Cinnamon – ¼ tsp.
Orange sauce:
- Orange juice – 170 gr.
- Juice and fat from duck – 10-12 tbsp.
- Ground cinnamon - a pinch
- Pulp from one orange
- Starch – 1-2 tsp.
- Lemon juice – 1 tbsp.
- Water – 50 ml.
- Honey – 1-2 tbsp
More details in the video! Enjoy watching!
Bake the bird in pieces in the oven
Here I want to offer you a very simple, proven recipe for duck in pieces. It turns out very tasty and aromatic. Be sure to try it!
Ingredients:
- Duck – 1.5-2 kg.
- Water
- Vinegar 9% - 100 ml.
- Salt, pepper to taste
- Garlic to taste
- Vegetable oil – 100 ml. (plus a little for greasing the pan)
- Onions – 1-2 pcs.
Preparation:
1. Cut the bird into portions. Cut it so that it is convenient to eat later. The pieces should not be too large so that the meat has time to cook.
Transfer the meat to a bowl, fill with water and add vinegar. Let it soak in this form for 12 hours.
2. Then drain the liquid. We dry the pieces with napkins after water procedures, because we don’t need excess moisture!
Add salt, ground pepper or other spices to the bird to taste. Squeeze the garlic through a press.
Add vegetable oil. We grind everything so that each piece of duck is evenly coated with all the spices. Leave to marinate for 24 hours.
3. Grease the baking dish with a small amount of vegetable oil. We transfer the bird here.
Take baking dishes with sides. After all, during the process the meat will release a lot of fat.
4. Cut the onion into thin half rings. Distribute it on top of the duck.
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5. Cover with foil. Place in the oven, already preheated to 180°C for 2-2.5 hours. Then remove the foil and let it brown at the same temperature for another half hour.
Wild duck shurpa
Ingredients: several carcasses of wild duck, three hundred grams of lard, one kilogram of potatoes, half a kilogram of sweet pepper, half a kilogram of carrots, half a kilogram of tomato, a head of garlic, two spoons of tomato paste, one bunch each of parsley, dill and cilantro, as well as five black peppercorns, two tablespoons of spices (coriander, suneli hops and cumin), five bay leaves and salt to taste.
Preparation
Today we will look at cooking wild duck outdoors. So, the carcasses need to be placed in a cauldron and filled with water so that it completely covers them, and a whole peeled onion should be added there. We put it on fire. The duck needs to be cooked for four hours, skimming off the foam periodically, without adding salt. To make the meat cook faster, the bird can be pre-cut into portions and fried. But then the dish will turn out a little fattier. In the meantime, prepare the remaining components.
Roasted duck with apples, potatoes and mushrooms in a duck pot
A duckling dish is an ideal dish for this bird. Here we will prepare a wonderful duck stuffed with apples, next to potatoes and mushrooms. In general, you can fry it without any additions. But we will consider a richer option - poultry with a side dish!
Ingredients:
- Potato
- Duck carcass
- Apples
- Salt, spices to taste
- Water - about half a liter per duckling
- Fresh champignons
Preparation:
1. Peel the potatoes. Cut it in half or into quarters.
2. We wash the apples well, cut them from the seed box, and cut them into small pieces.
It is best to take fruits that are sour or sweet and sour. They will make the duck more flavorful.
3. We wash the carcass and wipe it with napkins. Be sure to cut off the tail or at least the glands above it. Rub it with a mixture of salt and poultry spices. Do this from the inside and outside, from all sides. Fold the wings back.
4. Pour about 500 ml into the bottom of the duckling pot. water. Place the duck here, breast side up.
5. Cover the bird with chopped potatoes. Simply wash the mushrooms and dry them from moisture. We also send them next. Let's add salt on top.
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6. Cover the dish with a lid. Heat the oven to 240° C. Send the ducklings here for 1.5 hours. Then remove the lid and let it brown to an appetizing crust.
Finally...
Thus, the wild duck dishes, the recipes for which we have reviewed, are well suited both for every day and for a festive table. Game, cooked at home or outdoors, will delight every hunter. The meat of this bird is not as fatty as that of domestic duck, but contains no less nutrients. Moreover, the dishes turn out to be spicy and quite unusual, although they take a long time to prepare due to the fact that the muscle tissue of a bird living in the wild is quite dense. However, the time spent is fully compensated by a wonderful lunch or dinner, as well as words of gratitude from family and friends. Bon appetit!
Peking duck at home - very juicy and tasty
The original recipe for this dish is almost impossible to reproduce at home. If only because the bird is cooked in a special oven. But you can make it as close as possible! It turns out very tasty - almost indistinguishable!
Ingredients:
- Duck - 1.5-2 kg.
- Honey – 2 tbsp.
- Cognac – 2 tbsp.
- Zest from one orange
- Salt to taste
- Orange juice – 1 glass
- Soy sauce – 3 tbsp.
- Rendered duck fat – 3 tbsp.
- Ground pepper – 1 tsp.
- Ground ginger – 1 tsp.
Preparation:
1. For the first day we will need the bird itself, cognac, salt and orange zest. Wash the carcass, cut off the sharp phalanges, tail, and excess skin. We wash it.
Place the duck in a deep bowl. Pour boiling water over it evenly. This is necessary so that the skin later acquires a golden brown crust.
Dry it with a paper towel to remove the water. Rub salt everywhere - including the inside.
Mix orange zest with cognac. Coat the entire bird, again not forgetting the inside.
Don't worry about the presence of alcohol in the composition. During the heat treatment process, all degrees will evaporate. All that remains is a special spicy aroma.
In this form we put it in the refrigerator overnight.
2. Then we take it out. We wrap the tips of the legs and wings with foil. Place the carcass itself in a baking bag. We fasten the ends tightly. We make a couple of punctures or cuts on top with scissors.
Heat the oven to 200°C. We remove the form with the duck here for about an hour and a half.
3. While our heroine is baking, let's make the sauce. To do this you will need honey, juice, soy sauce, ginger and ground black pepper.
4. We combine all these products in one container. We also pour in the required amount of duck fat released during baking. Mix everything with a whisk until smooth.
5. In an hour and a half, the bird was already quite browned. We take it out of the bag and drain off all the melted fat.
6. Pour the prepared sauce over it. Don't forget to pour it inside the carcass too. We preheat the oven to 220°C. Put it back in the oven for 40 minutes. During this time, you need to take it out 2-3 times and pour over the sauce that remains at the bottom.
The honey caramelizes, making the crust nice and crispy. After you turn off the oven, do not drain this liquid - we will need it when serving.
7. Then cut into pieces and serve. Notice how the meat easily comes off the bone... Excellent!
Carefully cut the breast and cut it at an angle. Best served with baked or fresh vegetables. And the sauce becomes thicker over time - that’s what we’ll pour over the dish.
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Enjoy your meal!
Wild duck: cooking recipes and useful recommendations for hunting cuisine
Wild duck meat is highly valued due to its usefulness and unusual taste. Wild duck on the table is a rare product, as it is almost impossible to buy.
Wild duck in the oven
More often, wild duck is prepared by hunters or those who were able to purchase it at the market. The peculiarity of the meat is its spicy taste. This is why it is so important to properly prepare the bird and marinate it. Due to the fact that wild ducks feed on fish, their meat acquires a specific taste.
To make wild duck delicious, you need to use proven cooking recipes. It is not recommended to prepare wild duck soups; they can be fried, stewed and baked. The broth can be cooked using duck giblets.
How to Prepare a Wild Bird
Like any bird, if it is not dressed, you need to pluck the feathers and remove the insides. Rinse the carcass thoroughly, both inside and outside. Cut off the paws, neck, wings. Dry the carcass with a napkin. The final stage of preparing wild duck is searing over a burner.
Residues of soot may remain on the duck and will need to be washed off. Searing will remove any remaining feathers from the carcass.
If the bird is purchased, you should skip these points. The duck will need to be washed, cleaned, if there are partial remains of feathers, singed. If you plan to bake the whole duck, it is simply dried and marinated. If you fry the duck in pieces, you need to cut it into portions. Rinse the pieces and dry.
There is nothing complicated when preparing the bird; it must be clean and gutted, according to the recipe. The entrails, heart, liver, and navel are removed. You can use them to prepare rich broths and pates.
The intestines are thrown away. The head, legs, and wings are fed to animals or duck soups are cooked. First courses have a specific taste; special recipes are needed for them.
By cutting up a carcass correctly, thrifty housewives do not waste anything in the kitchen, even in the case of game.
How to remove a specific smell
Inexperienced housewives avoid wild duck because of its specific smell. If you cook it without pre-processing, the meat will taste like fish.
Some people like it, but others are discouraged from cooking duck meat. To avoid an unpleasant taste, you need to do the following procedure:
- Lightly simmer the carcass in boiling water for about 5 minutes, or place it on a baking sheet with water inside the oven. Turn on the oven for 7-10 minutes, turning the duck once. Under the influence of steam, part of the specific odor will disappear.
- Residual fishy odors are masked by marinating in special spices and seasonings. As a result, duck tastes no different from poultry.
Due to the natural value of the bird, its consumption will benefit the body. Adherents of hunting cuisine, having prepared their prey, will be pleased with the result. If everything is done correctly and not in a hurry, the poultry meat will be juicy, aromatic and not tough. The time spent on preparing game is justified and makes the hunter very happy.
If the duck is baked, it will not lose its golden crust. When fried, it will also brown. When stewed, the duck is saturated with its own fat, the meat becomes juicy and tender. The boiled or oven-aged duck is cooled, chopped or left whole.
Having dealt with the unpleasant wild duck smell, you can begin preparing dishes according to the selected recipes.
What is the best way to marinate duck?
The main ingredient in pickling is salt. The whole carcass or pieces are generously rubbed with it. Salt gives meat not only flavor, but also makes it soft and dries out moisture. As for spices and seasonings, they are usually chosen according to individual characteristics - some like it spicier. For some, it’s more aromatic, while for others, black and red pepper in the marinade is enough.
Marinating duck
To get rid of the fishy taste, you can add seasonings with a specific flavor - ready-made mixtures, spices for wild duck. You can take the following fragrant herbs:
- basil
- rosemary
- tarragon
- sage
- caraway
- marjoram
Juniper branches go very well with the duck. If you put them in a marinade, the fishy taste will disappear, and the bird will take on a pleasant juniper flavor. In addition to seasonings and salt, you need to add vinegar or lemon juice to the marinade.
Modern housewives even add orange or grapefruit juice. Even if it is lime juice, it will not harm the duck, but on the contrary, it will add a piquant note. Before marinating duck, you need to know that it is a long process. If you need to cook game quickly, it is better to take poultry.
It will take 7-8 hours to marinate the wild one. For baking, the marinated carcass is placed in a sleeve or baking tray, covered with cellophane and placed in the refrigerator. It is worth noting that the carcass needs to be marinated both outside and inside.
The chopped duck is placed in a saucepan, covered with a lid and placed in the refrigerator. After standing for at least 7 hours, the bird absorbs the marinade, releases its juice and acquires a pleasant aroma. Salted out. The process can be compared to cooking shish kebab; the brighter the marinade, the tastier the meat turns out on the grill.
The smell of fish after such marinating is out of the question; the game will be incredibly tasty.
Cooking poultry in the oven
The pre-marinated duck is placed in a baking sleeve or wrapped in food foil. If you plan to cook several ducks at once, they can be wrapped together in a large piece of foil. Do not throw away the remaining marinade; it can be useful at the final stage of baking.
Duck with vegetables in the oven
The roasting time of the carcass depends on the size and type of wild duck. There are more than 100 varieties of them in nature. Large ones will take longer to cook, small ones faster. The cooking time is affected by the age of the duck - young birds cook faster, but with older game you need to tinker.
- The standard baking option involves keeping the carcass inside the oven for 35-40 minutes.
- Then you will need to cut the foil on top and twist it on its sides to form a basket.
- The open duck is cooked for another 20 minutes. Now you will need to check the readiness of the carcass.
- If the skin is well pierced and no bloody juice flows from it, the game is ready. Another very important point is to let the duck brown.
If a lot of juice forms in the foil, you can remove it with a spoon. Lightly pour the juice over the duck and bake until golden brown. The game baked in this way is sprinkled with lemon juice, covered with herbs and vegetables and served. According to the rules of wild duck, recipes for cooking in the oven do not involve anything complicated.
Wild duck goes very well with homemade marinades, baked potatoes or boiled rice. The whole duck is served to the table. To serve, it is cut into portions with special scissors.
If the wild duck is well baked, the meat easily comes off the bone and simply melts in your mouth.
Wild duck in a slow cooker
Modern technologies make it possible to prepare hunting dishes with less time. If the usual cooking of game in a cauldron takes a lot of time.
Wild duck in a slow cooker
In a slow cooker it cooks very quickly. The prepared pieces of poultry are placed in a multicooker bowl, where you first need to add a little vegetable oil. A lot of onions are laid out on top; they will give the bird juiciness, softness and a special aroma.
If desired, you can add pieces of carrots, sweet peppers or tomatoes. Garlic is added to the duck at the final stage, since its aroma will disappear during cooking.
Fans of spicy dishes can add a couple of pieces of chili pepper. Since the duck is marinated in the slow cooker, there is no need to salt it.
If there aren’t enough spices, you can add a little to your liking:
- Turn on the multicooker to stewing mode and forget about it, depending on the model of the kitchen machine for 1.5-2 hours.
- After this time, open the lid of the multicooker, assess the degree of readiness of the game, chop into pieces; if they are soft, the duck is ready.
- If the meat is raw, turn on the stewing mode again. This happens very rarely, when the wild duck is very old. Basically, one mode of the “Extinguishing” program is enough.
- Remove the finished pieces from the multicooker onto a dish or portion plates and serve with a side dish, herbs, and vegetables.
If there is a wild duck in the refrigerator or after a hunt, recipes for cooking in a slow cooker will help you quickly prepare a truly royal meat dinner. Game prepared according to this recipe can become your favorite dish not only for lunch, but also for a holiday dinner.
Many people will like game at a multicooker feast; after tasting the dish, guests will demand the recipe.
Baked wild duck with apples
Pickled game is stuffed inside with sour apples. Simirenko, White Nalivka, and Antonovka apples are well suited for this purpose. You can use any sour apples. For piquancy, housewives often add a pear cut into slices:
- Sew up the peritoneum with thread or pin it with toothpicks. Cover the bottom of the duckling pan with foil or grease it with vegetable oil, and place the stuffed game there. Place in the oven for an hour and a half.
- Periodically water the wild duck with the juice formed in the ducklings.
- Adherents of hunting cuisine with a gourmet taste can add a sprig of tarragon to the duck roast. You can also pour lemon juice on top.
To get a flavorful side dish, place potato wedges around the edges of the game 20-30 minutes before it’s ready. Moreover, there is no need to clean it. Simply wash, cut into 4 pieces, add salt and bake. The potatoes will be saturated with duck juice and fat. Apples and spices will fill it with a special aroma.
This duck is served on a large platter, with game placed in the center and potatoes along the edges. Slices of ripe tomato and sprigs of basil placed around the edges will add bright notes to the dish.
In any serving, freshly cooked duck will conquer everyone with its taste and aroma.
Duck stuffed with rice in the oven
I offer another universal option - duck with rice. There is both meat and side dish. Rice, by the way, turns out no less tasty. After all, in the process it is saturated with bird juice - just a bomb!
Ingredients:
- Duck – 3 kg. (or other weight)
- Dried rosemary – 1 tsp.
- Salt – 1 tbsp.
- Ground black pepper – 1 tsp.
- Dried or fresh thyme – 1 tsp.
- Soy sauce – 4 tbsp.
- Mustard – 1 tbsp.
- Honey – 1 tbsp.
- Rice (preferably steamed) – 200 gr.
- Carrots – 1 pc.
- Turmeric – 1/3 tsp.
- Onions – 1-2 heads
- A little vegetable oil
- Garlic to taste
