Duck with potatoes in the oven in the sleeve - 5 recipes with photos step by step

Baked duck, especially stuffed duck, is often a hearty, but fatty and heavy holiday dish. Therefore, it is recommended to serve it with a light vegetable side dish or porridge. The bird is also distinguished by the fact that its meat has a specific smell. Before cooking, experienced chefs advise keeping the carcass in the marinade for at least three hours, and preferably all night or 24 hours.

In addition to being fatty, domestic duck is tough. You can make it soft and juicy after baking if you use any sour product: oranges, apples, kiwi, wine vinegar, cranberries, sauerkraut. All types of peppers, rosemary and thyme, coriander, cumin, and basil are excellent as seasonings. To obtain a golden brown crust, it is recommended to add honey, sugar or soy sauce to the marinade.

Juicy duck for Christmas 2021 in the oven according to a simple recipe

It is best to cook duck baked in the oven in foil. This method is simple, and at the same time you will get a bird with tender, juicy meat that simply melts in your mouth. But many will be attracted by the golden brown crust.

Before cooking, do not forget to thoroughly inspect the carcass and, if necessary, singe the feathers and remove stumps from them.

Marinating helps tenderize the meat of this bird. In this case, it is necessary to use the right products for preparing the marinade in order to achieve the expected result.

The fat released during baking is enough not only to lubricate the duck itself. You can bake vegetables on it, add it to buckwheat, rice or pasta, and also stew cabbage. Once you try a side dish prepared in this way, you will never waste duck fat again, but use it for culinary needs.

Ingredients:

duck -1.5 kg;
boiling water -2 l;
garlic – 1 head;
lemon - 1 pc.;
sour cream – 3 tbsp. l.;
mustard -2 tbsp;
salt – 2 tsp;
spices to taste;
thyme - a couple of sprigs.

Preparation:

Wash the carcass. Bring 2 liters of water to a boil and scald it on all sides. Thanks to this procedure, the slightly specific duck smell, which not everyone likes, goes away. Dry the bird with towels.

Cut the lemon into medium pieces. Cut the head of garlic in half and wash the thyme. For the sauce, mix sour cream and mustard in a bowl, add salt and spices to taste, mix.

Rub the duck with sauce inside and out, leaving a little sauce behind. Inside the carcass we put lemon, garlic, and a couple of sprigs of thyme. And then we marinate for a couple of hours, or better yet, all night in the refrigerator.

Wrap the duck in several layers of foil.

Place in a preheated oven at 170 degrees for 2 hours. After this, remove the top layer of foil and brush with the remaining sauce.

We prepare it simply and quickly. Baked duck pieces with potatoes in a duck pot. Step-by-step recipe with photos

Baked duck can be cooked very tasty and juicy, not only whole, but also in pieces. Today I bring to your attention a fairly simple method of baked duck with a side dish in the form of potatoes.

. To ensure that the duck turns out juicy, use a duck pan, a mold with sides, or a baking bag. This method of preparing this dish can be considered a quick and simple option, the result of which will be a delicious holiday dish.

Ingredients:

dressed duck carcass 1.5 kg
potatoes 1 kg
onions 1-2 pcs.
garlic 4 cloves
apricot jam 2 tbsp. l.
soy sauce 100 ml
sour cream or mayonnaise 100 ml
salt 2 tsp.
mixture of Italian or Provençal herbs 1 tbsp. l.
mixture of ground peppers 1-2 tsp.
vegetable oil 3 tbsp. l.

Baked duck pieces with potatoes in a duck pot. Step-by-step recipe with photos

Prepare the duck, cut it into portions. By the way, if you use chicken instead of duck, you will also get a tasty dish.

Place the duck pieces into a deep duck pan. Peel the potatoes and cut into large slices or cubes. Send the potatoes to the duck. Alternatively, you can add carrots, celery root, and zucchini to the potatoes.

Cut the onions into half rings, and the garlic cloves into arbitrary pieces, add to the duck stew. Now add salt, mixtures of various herbs and spices, and vegetable oil to the duck with vegetables. Mix everything well with your hands.

Pour a little soy sauce into the duck stew and add sour cream or mayonnaise. A few spoons of apricot jam will make the dish more savory in taste.

Mix well with your hands again and cover the duckling with a lid or tightly with foil. Place the duck and potatoes in a preheated oven at 180 degrees for an hour.

After the time has passed, remove the duckling pan and remove the lid. Now, once opened, put the duckling back in the oven and bake for about 20-30 minutes until golden brown.

Use a large dish for serving; arrange the pieces of duck and potatoes beautifully. Use peas and parsley to garnish the duck.

Best regards, Elbi.

Christmas duck with apples and honey

A whole bird baked in the oven will definitely become the center of attention and the main dish of the holiday table. The unsurpassed aroma of apples and cinnamon enhances appetite. Due to the presence of honey in the marinade, a glossy crust with a ruddy tint forms on top.

Ingredients:

duck – 1 pc.;
apples – 3 pcs.;
liquid honey – 3 tbsp;
seasoning for Korean carrots – 1 tbsp;
turmeric – 1 tbsp;
cinnamon – 1 tsp;
salt - to taste.

Preparation:

First of all, inspect the duck carcass, if necessary, remove any remaining feathers using a burner or over a gas stove. Place the bird in a pan of water and cook until half cooked. To prepare the marinade sauce, combine dry spices, salt and liquid honey in a deep container.

Peel red or green apples, cut into 6-8 slices and remove the core. Then sprinkle them with cinnamon and mix well. Thoroughly coat the duck inside and outside with the prepared marinade, then stuff it with apples. Finally, wrap the bird in foil and bake at 180°C for an hour.

Then remove the duck from the oven, remove the foil and leave for another 10-15 minutes to form a crispy crust. Serve immediately hot on a large serving platter. It is better to cut the duck in front of guests, so that everyone can choose their favorite piece.

Jamie Oliver's Roast Duck Recipe

The method of cooking poultry in its entirety proposed by the famous chef was so popular with the British that it became traditional for them. It is according to this recipe that they prepare a festive Christmas dish and consider it a classic. A mixture of herbs, orange and cinnamon, in combination with vegetables, emphasizes and reveals all the flavors of the bird.

Ingredients:

whole duck – up to 2 kg;
red onion – 2 pcs.;
carrots – 2 pcs.;
orange – 1 pc.;
cinnamon sticks – 2 pcs.;
celery – 1 pc.;
mixture of herbs – 1-2 tsp;
garlic cloves - 4 pcs.
salt and pepper - to taste;
olive oil.

Preparation:

At the very beginning of cooking, set the oven to 180 °C and leave it to warm up. At this time, start garnishing. Peel the onion, carrots and celery stalks and cut into large pieces of arbitrary shape. Distribute them evenly over the surface of a deep, non-stick or greased baking sheet.

Soy! If you couldn’t find celery, or you don’t want to use it for other reasons, potatoes, beloved by many, would be an excellent replacement.

Add peeled and halved garlic cloves to the vegetables. If you have it on hand, you can put a couple of sprigs of rosemary or thyme on top of the garnish for more flavor. Sprinkle enough olive oil on top of all the products, do not skimp on it.

Then cut the orange along with the peel into large pieces and place in a deep container. Add two cinnamon sticks and a mixture of dry herbs to it, mix thoroughly. Make sure the duck is gutted, washed and dried off excess moisture with a paper towel.

Stuff the bird carcass well with aromatic orange slices. Be sure to rub the skin on top with a mixture of salt and ground black pepper. Place the duck itself on the wire rack, and place the baking sheet with vegetables under it in the oven. Hold the bird for 60 minutes at 180°C. Check readiness, and if necessary, simmer the duck for another half hour.

In an hour and a half, the vegetables will remain slightly crispy on the inside, and very soft on top, and they will also take the juice and fat that the bird will secrete. Serve the holiday meal on a large plate along with a delicious side dish.

Duck with potato wedges and mushrooms

The recipe is simple, without any frills, any novice cook can prepare such a dish, and at the same time it will turn out very tasty and satisfying. For the recipe we need:

whole duck;
potatoes -500 grams;
mushrooms – 250 grams;
garlic - half a head;
ordinary Abkhaz adjika – a teaspoon;
salt and pepper;
a little coriander (you can leave it out if you don't like it);
vegetable oil

The carcass must first be washed and thoroughly cleaned of the entrails, while we put the duck aside and make the marinade. First, marinate the duck, salt both outside and inside, be sure to cut off the tail and remove excess fat from the bird.

For the marinade we need a teaspoon of black pepper, a teaspoon of ground coriander. Place the coriander in a bowl and add a teaspoon of adjika and 6 cloves of garlic. Add two tablespoons of vegetable oil to the bowl with the spices and mix all the ingredients thoroughly.

The oil will open up our spices, and they will give the duck a golden brown crust. Coat the duck with this mixture on all sides.

Boil the mushrooms in slightly salted water and fry in butter or vegetable oil until golden brown. Place the mushrooms in the duck carcass and sew up the belly with kitchen thread or fasten it with toothpicks. In order for the duck to retain its beautiful shape during baking, we tie its legs together; for this you can use clips from a baking sleeve or twine.

Then we place the duck on a baking sheet. Potatoes will serve as a side dish; we’ll cut them into slices “country style”, you can cut them finely, you can put the whole potatoes on a baking sheet, you can cut them into rings, circles, in general, as you like.

Salt and pepper the potatoes to taste, add sweet paprika and half a teaspoon of adjika for color, sprinkle with vegetable oil and mix everything thoroughly.

Add potatoes to our duck on a baking sheet. In this recipe, the duck can be marinated for several hours, or it can also be cooked immediately; there is no need to marinate the potatoes: coat them and you can bake them right away.

We send our duck to a preheated oven at 200 degrees down with convection, also instead of a combi oven, you can place a baking sheet with water down. Duck stuffed with potatoes and mushrooms is an inexpensive dish, but the end result is a complete dish that can be eaten both hot and cold.

Cooking duck for New Year or Christmas so that it melts in your mouth

In my opinion, duck tastes especially delicious with fruit. Therefore, I propose a recipe with quince. It has a sweet and sour taste and a pleasant fruity aroma. The acid of the fruit smoothes out the fat content of the bird and imbues the meat with its aroma.

Ingredients:

medium-sized domestic duck - 1 pc.,
sea salt - 2 tbsp. l.,
apple jam (any jam or confiture) - 2-3 tbsp. l.,
juniper - 1 tsp,
hot pepper optional
fresh quince - 2-4 pcs.,
a mixture of ground peppers as desired,
fresh herbs to decorate the finished dish.

Preparation:

Prepare the duck. Rinse the carcass with cold water and dry with paper towels. Rub the bird thoroughly inside and out with sea salt. If desired, you can make notches on the top of the duck in the breast area. Cut only the skin without touching the meat. Excess fat will leak out through these notches during baking.

Prepare the filling. Take several large quince fruits and cut into slices.

Add a little apple jam (preferably in slices) or any other jam or confiture. The sweetness of the jam will soften the acidity of the quince and make the duck even tastier. Crush a handful of juniper berries in a mortar and add to the filling. Use a mixture of ground peppers to taste.

The duck will turn out juicy if it is wrapped in several layers of foil. On a baking sheet with foil in the center, place some of the quince slices, which will serve as a base for the bird. Place the duck on the foil and fill it with the fruit filling.

The carcass can be sewn up on the belly, the hind and front legs can be tied with thread to make the finished dish beautiful.

Wrap the duck in 2-3 layers of foil. Turn on the oven to preheat at 190 degrees. Bake the stuffed bird for 40-50 minutes. By the way, the approximate cooking time can be calculated as follows: 1 kg of duck takes 1 hour.

Remove and carefully unfold the bird from above, pour the rendered fat over it. Mix a spoonful of honey and soy sauce in a bowl and pour over the duck.

Reduce the oven temperature to 170 degrees and bake the duck uncovered until golden brown, brushing it with fat from the bottom of the baking sheet every 10 minutes. Turn off the oven and leave the cooked bird in it for 10-20 minutes. Garnish with colorful fresh herbs and chopped vegetables.

Duck “Christmas” baked in the oven with potatoes

I advise you to cook the bird according to this recipe. It turns out, of course, fatty, filling and tasty. To prevent the potato side dish on the holiday table from looking boring and monotonous, it is better to add a small amount of champignons to it.

Ingredients:

duck carcass – up to 1.5 kg;
potatoes – 0.5 kg;
champignons – 0.5 kg;
apples – 2 pcs.;
salt and pepper - to taste;
mixture of Italian herbs – 2 tsp.

Preparation:

Prepare the bird, gut it if necessary, and then rinse under running water and dry with paper towels. To balance the taste, rub the carcass with a mixture of ground black pepper and salt. Wrap the workpiece in cling film and send it to a cool place to infuse for about 2-3 hours.

During this time, peel the potatoes and cut into large pieces, chop the champignons in half or quarters. Season the vegetables with spices, salt and mix thoroughly. Peel the apples, remove the core, cut into medium-sized pieces, and then stuff the carcass with them.

Pour about 500 ml of water into a deep baking tray, place the duck breast side up, and distribute the potatoes and mushrooms around. Cover the top with foil and place the dish in the oven, preheated to 180°C, for 100-120 minutes. After the allotted time, remove the foil and bake the duck for another 15-20 minutes until golden brown.

Duck baked in a sleeve with potatoes

In this recipe, you are invited to cook baked duck with a very piquant taste, which is given to it by the filling of prunes and apples. In addition, cooking in the sleeve is quite convenient. You will have a clean baking sheet, and the fat will not burn, and the potatoes will be well saturated with meat juice, and the meat will have a golden brown crust.

Ingredients:

Duck – 1.5–2 kg.
Apples – 4–5 pcs.
Potatoes – depends on the number of people.
Salt, pepper to taste
Prunes to taste.

Cooking process:

Rinse the bird carcass thoroughly under running water and dry with a paper towel. Rub the duck with a mixture of salt and ground black pepper, both outer and inner surfaces.
Soak your chosen amount of prunes for 15 minutes in hot water. Wash the apples (their number is determined by the size of the carcass) and cut them into halves. Do not chop into small slices, otherwise they will turn into porridge.
Mix soaked prunes with chopped apples and stuff the mixture into the duck. If there is any remaining filling, place it in the sleeve next to the duck.
Peel and wash the potatoes and cut into halves. Small tubers can be used whole. Mix potatoes with salt, black pepper and cumin. Cumin goes very well with this dish.
Take a baking sleeve and secure one end tightly. Place the duck in it first, then the prepared potatoes. Fasten the other end of the sleeve tightly.
Preheat the oven to 200 degrees and bake the bird in it for 1.5–2 hours.
Remove the finished duck from the oven and, loosening the sleeve a little, drain off the resulting fat and meat juice. You can then use them to prepare other dishes.

Place the duck and potatoes beautifully on a large platter and serve. Bon appetit!

How to bake duck with oranges for Christmas

Such a festive and somewhat solemn dish is often served during the New Year holidays. According to tradition, the hostess of the house does the cooking, and the owner cuts it, puts the pieces on plates and distributes them to the guests. Thanks to oranges, the meat turns out tender and juicy, has a citrus aroma, and the dish is very simple to prepare.

Ingredients:

whole duck – up to 2 kg;
oranges – 3 pcs.;
celery – 3 pcs.;
lemon – 1 pc.;
spicy herbs – 2 tsp;
salt and pepper - to taste;
olive oil – 1 tbsp;
honey – 2 tbsp;
Cahors - 2 tbsp.

Preparation:

First of all, prepare the carcass: gut it, remove excess fat and tail with part of the wings, wash and dry with paper towels. Prepare the marinade in a deep bowl. To do this, squeeze the juice from one lemon and one orange, add salt and pepper, herbs and olive oil, then stir the mixture. Rub the duck thoroughly with the marinade and place it in the refrigerator with the remainder for an hour and a half.

Advice! If possible, it is better to leave the bird in the refrigerator overnight. The longer the carcass is in the marinade, the more pronounced the citrus aroma will be after cooking, and the softer the meat.

Wild duck in the oven

Wild duck cooked in the oven is a universal meat dish for the holiday table. Thanks to the orange sauce and long marinating, the resulting poultry meat is always very juicy and soft.

This recipe offers two options for cooking wild duck, but if necessary, you can use only one. The same methods are suitable for poultry.

Ingredients:

Wild duck carcass – 2 pcs. 1 kg each;
Honey – 2 tbsp. l.;
Orange – 1 pc.;
Quince – 1 pc.;
Salt, ground black pepper - to taste;
Fresh orange juice – 2 tbsp. l.;
Mustard – 1 tbsp. l.;
Soy sauce – 2 tbsp. l.

Cooking method:

In a bowl, combine the ingredients for the marinade: soy sauce, lemon juice, mustard, salt and pepper. Mix everything thoroughly. We prepare the wild duck: pluck excess feathers, cut off unnecessary parts, scorch with fire and rinse with running water. Then dry the carcasses with paper towels and place them on a baking sheet.
Lubricate the bird with the prepared sauce outside and inside. Cover with film and marinate in the refrigerator for 11-12 hours. After the time has passed, cut the quince into large pieces. Peel the orange and also cut into medium-sized cubes.
We stuff one carcass with fruit and put it in the duckling pot. Cover with a lid. We simply place the second duck in the roasting pan, breast side down. Place both containers in an oven preheated to 200 degrees for 1 hour. We take out the roasting pan and turn the duck in it. Continue baking for another 45-50 minutes.
Meanwhile, mix freshly squeezed juice from half an orange and honey in a bowl. We take out both containers. Lubricate the duck stuffed with fruit with honey-orange sauce, and pour the fat released from two carcasses over the bird without stuffing. Place the meat in the oven for 5-7 minutes, take it out again and water and grease again. We repeat the procedure a couple more times.
Serve the ducks on separate plates to avoid mixing flavors. This meat dish will not go unnoticed. It is many times tastier than banal chicken.

Roasted duck in the most delicious marinade

Cooking a duck whole is often avoided because there is a high chance that the meat will remain tough after baking. But thanks to the correctly selected marinade and precise adherence to the technological process, the bird turns out to be truly aromatic and juicy, and is decorated with a golden brown crust on top.

Ingredients:

duck carcass – 1 pc.;
mixture of favorite seasonings - 2 tsp;
orange – 1 pc.;
soy sauce – 100 ml;
ginger – 20 g;
honey – 5 tbsp;
salted mineral water – 200 ml;
apples – 2 kg;
cinnamon – 1 tsp;
vegetable oil - how much will be needed.

How to cook duck for Christmas using an old forgotten recipe

At a time when our grandmothers were very young, ovens either did not yet exist, or they were an unaffordable luxury. Therefore, it was customary to bake the bird in the oven for the holidays. To ensure that the crust is golden brown and not scorched and the meat is soft, we used dough. You can return to childhood even in the conditions of modern cooking, observing some subtleties.

Ingredients:

whole duck – 1 pc.;
potatoes – 4 pcs.;
garlic cloves – 5 pcs.;
dry thyme and rosemary – 1 tsp;
mustard beans, paprika, salt - 1 tsp each;
honey – 1 tbsp.

For the test:

flour – 09 kg;
water – 0.25 l;
kefir 1% – 0.35 l;
salt – 1 tsp;
chicken egg – 1 pc.

Prepare the duck, gut it and wash it under running water, then dry it with paper towels to remove excess moisture. Peel the garlic, pass it through a press or chop it on a grater, add other spices and salt to it and rub the bird with this mixture. Place the workpiece in a bag and refrigerate overnight.

Make the dough about half an hour before roasting the duck. Pour water, kefir into a deep bowl, beat in the egg and mix with a whisk. Add sifted flour into the liquid in small portions. The dough should be as thick as dumplings. Cover it with cling film in contact and leave for 20 minutes.

During this time, peel the potatoes and cut them into medium-sized pieces of any shape. Add flavor by adding your favorite spices, ground black pepper and salt. Remove the duck from the refrigerator and stuff it.

Return to the dough and roll it out into a rectangle, about 5mm thick. Place the carcass in the very center, breast side up, and then wrap it completely in the dough, carefully pinching the edges so that it does not open during cooking. If there are long unused pieces left, cut them off with a knife or scissors.

Grease the prepared baking sheet with oil and place the duck on it. Preheat the oven to 220°C and bake for an hour. Then remove the duck, make a couple of cuts in the back area and wait for the fat to drain. Pour it over the bird, cool the oven to 160°C and continue baking for another 40 minutes.

When the time is up, remove the baking sheet and carefully cut off the top of the dough so that the breast is clearly visible. Melt the honey in a water bath and brush it on the bird. Place in the oven for another 25 minutes, raising the temperature to 180°C. When the time is up, carefully transfer the duck in the dough to a dish and remove the potatoes.

Festive duck with buckwheat in the oven

One of the classic recipes for roasting duck for the holiday table is one in which cereals, namely buckwheat, are used for the filling. To make the porridge even richer in taste, it is better to supplement it with onions and carrots fried in vegetable oil. When serving as a side dish, you can use fresh vegetables and herbs.

Ingredients:

duck – 1 pc.;
onions – 2 pcs.;
carrots – 1 pc.;
buckwheat – 2/3 cup;
garlic – 1 head;
vegetable oil - how much will be needed;
salt and a set of spices - to taste.

Preparation:

First of all, cook the buckwheat, not forgetting to rinse and salt. At the same time, make the marinade. Grind half a head of garlic on a grater or put it through a press, add salt, nutmeg, ground black and red pepper, and a little vegetable oil. Mix everything thoroughly and leave for 5 minutes.

Rub the prepared duck inside and out generously with garlic mixture. Leave the carcass for about an hour in the refrigerator. While the duck is marinating, peel the vegetables, chop the onion into small cubes and grate the carrots, and then sauté them together until lightly golden in a little oil.

Add the prepared onions and carrots to the boiled buckwheat and mix. When the mixture has cooled, stuff the marinated duck with it as tightly as possible, and then sew it up with regular thread. Then place the carcass in a baking bag, tie it, make several punctures in the breast area and place the duck on a baking sheet.

Preheat the oven to 250°C, then reduce the temperature to 180°C and bake for 50 minutes. Then carefully remove the bag, transfer the carcass to a wire rack, and place in the oven for about 20 minutes. Place a baking tray with a little water under it. After the allotted time, a golden brown crust will appear.

Remove the cooked bird from the oven and place on a large platter. Remove the threads, garnish with plenty of fresh vegetables (cucumbers, tomatoes, bell peppers) and herbs. Present the duck to guests in this form.

Duck with potatoes in a sleeve in the oven

We present to your attention another recipe for roasting duck in a sleeve, an important feature of which is the composition of the marinade, prepared with the addition of apricot jam, mustard and a mixture of ground peppers. This marinade will give your dish a unique taste and aroma. Try it!

Ingredients:

Duck – 2 kg.
Spices for chicken - 3 tbsp. l.
Mustard – 1.5 tbsp. l.
Apricot jam – 1.5 tbsp. l.
Salt – 2 tsp.
Vegetable oil – 4 tbsp. l.
Ground paprika – 2 tsp.
Potatoes in skins – 800 g.

Cooking process:

Place the bird carcass on a cutting board and remove small feathers and remnants of large ones. Turn the duck over and remove the sebaceous gland in the tail area. Remove wing tips.
Using a sharp knife, cut the skin in the breast area with oblique cuts, without touching the poultry meat. This will allow the fat to render well, and the finished dish will look more beautiful.
Place the carcass in the sink and pour boiling water on top, which will steam the skin of the bird, and the duck will be better saturated with the marinade.
Place the indicated ingredients for the marinade (mustard, apricot jam and spices) in a separate bowl, add the required amount of soy sauce, salt and mix everything. Using your hands, rub the duck well inside and out with the resulting mixture and place it in a plastic bag or wrap it in film. Leave the duck to marinate for a couple of hours.
Turn on the oven to 180 degrees and continue the cooking process further. According to this recipe, to improve the aroma, place several peeled tangerine slices into the belly of the marinated bird.
Without peeling the potatoes, rinse them well with running water using a sponge and chop them into small slices. Place the chopped potatoes in a separate pan and marinate in a mixture of sour cream, vegetable oil, salt and paprika.
Place the duck and pickled potatoes in a baking bag, tying the ends tightly with clips or strong thread.
Place the bag with duck and potatoes on a baking sheet and bake in the oven for 1.5 hours.
Shortly before the end of cooking, open the top of the bag and pour the resulting broth and fat over the carcass. Place the pan back into the oven for another 15 minutes to brown the duck.
Place the cooked bird on a beautiful dish, placing baked potatoes around the edges.
You will be left with a fatty broth after baking. It can be poured into a separate container and then added to other pasta or cereal dishes. It will be very tasty.

Decorate your duck with any vegetables and herbs to your liking and serve. This delicious dish will perfectly decorate your holiday table.