Duck for New Year 2021: recipes with photos in the oven, in the sleeve (pieces and whole)

Duck stuffed 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; it is not without reason that the saying was born: “A 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 that 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.

Traditional way to cook duck

This dish contains a minimum of ingredients. The result is very tasty meat with a delicate apple flavor.

Ingredients:

duck - 1 pc.;
apples - 3 pcs.;
salt, spices to taste.

Preparation:

Process the duck: rinse, pluck the feathers on the carcass. Dry with paper towels and place on a suitable tray.

Rub the prepared bird with salt and spices.

Wash the apples, remove the core and divide into several parts.

Stuff the carcass with the prepared slices.

Using toothpicks, secure the skin so that the filling does not fall out.

Place the finished semi-finished product in a bag.

Bake in a preheated oven for at least 2 hours at 250°C.

After the specified time, remove the duck from the oven and carefully remove it from the sleeve.

Advice!
You can serve fresh or canned vegetables as a side dish for the poultry. You can prepare boiled or baked potatoes with Italian herbs and garlic in advance.

Duck stuffed with mushrooms and potatoes, baked on a baking sheet in the oven

Ingredients:

Fresh mushrooms - 500 g.,
Duck - 1 pc.,
Onions - 1 pc.,
Potatoes - 5 pcs.,
Ghee (for coating the duck) - to taste;
Vegetable oil (for frying) - to taste;
Pepper - to taste;
Honey - 1 tbsp. spoon.

Cooking method:

Mushrooms need to be washed and peeled.
Fry mushrooms in oil in a frying pan.
Peel the onion and cut it into small cubes, add to the mushrooms.
Fry the mushrooms until cooked, the onions until transparent.
Wash and peel the potatoes.
Cut each potato into four parts and simmer in a small amount of salted water. (Poach means boil in salted water for 5-7 minutes and drain in a colander).
The duck must be gutted, rinsed thoroughly and dried with a paper napkin or towel.
After preparing the duck, grease its belly with melted butter and rub it well with salt and pepper.
Next, stuff the duck with mushrooms and part of the potatoes. We stuff exactly as much as the duck’s belly can accommodate.
Carefully sew up the duck's belly or pin it with toothpicks.
The carcass should now be coated with honey, salt and pepper, and placed on a baking sheet.
Place the remaining quartered potatoes around the carcass and add salt. When everything is ready, put it in a preheated oven.
Preheat the oven to temperature (180°C).
Cook the duck for about 2 – 2.5 hours. Don’t forget to baste the duck with the juice that forms on the baking sheet or pan from frying the meat (we baste it as often as possible).
Then place the finished duck on a dish lined with lettuce leaves.
Place the potatoes baked with the duck in a circle and decorate with fresh herbs.

Bird "Exotic"

A duck stuffed with pears and baked according to the recipe with a photo in the oven, whole in the sleeve, will decorate the festive table for the New Year 2021. Even gourmets will enjoy baked poultry in the oven.

Ingredients:

duck - 1 carcass;
pear - 5 pcs.;
orange - 1 pc.;
honey - 1 tbsp;
table salt - 1 tsp;
ground pepper to taste;
mustard - 1 tbsp.

Preparation:

Rinse the pear in running water, cut it, first removing the core.

Place them in honey, previously melted in the microwave.

Rinse the orange thoroughly. Cut off a little where the stalk attaches. Divide into 4 parts without peeling.

Prepare the duck, pre-rinse and remove small feathers. Place the chopped fruit inside.

Season the top of the bird with salt and pepper.

Lay out the baking sleeve along a length slightly larger than the duck itself and cut it off.

Use a ribbon to secure one of the ends.

Place the duck inside and bake for 2 hours, at a temperature no higher than 190 degrees.

After the specified time, check the duck for doneness.

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 - cucumbers, pickled tomatoes, 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.

Cooking method:

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, 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 they are large, cut them in half or into quarters.
Pour a little oil and half a glass of water into a mold or frying pan and lay out 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.

Duck with lingonberry sauce

The simplest and most suitable recipe with a photo for the New Year is considered to be a whole baked duck in the oven in a sleeve. Pre-prepared lingonberry sauce will complement the pleasant and delicate taste of the bird.

Ingredients:

duck – 2 kg:
mustard - 1 tbsp;
apples - 3-4 pcs.;
lingonberries - 2-3 tbsp;
salt - 1 tbsp;
black pepper, curry to taste;
pomegranate sauce - 1 tbsp.

For the sauce:

lingonberries - 250 g;
water - 130 ml;
granulated sugar - 80 g;
potato starch - 1 tsp;
water - 30 ml;

Preparation:

Rinse the duck in running water, remove feathers and singe.

Place salt, mustard, black pepper, and curry in a separate bowl. Add pomegranate sauce, stir until smooth.

Lubricate the duck carcass inside and out with the prepared marinade.

You need to marinate the bird for 24 hours, sealing the food container tightly.

Rinse the apples, cut into several parts and remove the seed box. Place in a deep bowl.

Add lingonberries to the apples, mix everything thoroughly.

Place the carcass on a clean cutting board. Send apple-lingonberry mixture inside.

Secure the skin with toothpicks. Otherwise, the filling will fall out during cooking.

According to the recipe with the photo, place the stuffed duck in a sleeve and cook in the oven for the New Year 2021, after tying one end.

Pour the remaining marinade over the top of the bird.

Tie the bag and place the stuffed bird in the prepared pan.

Bake in a preheated oven at 180°C for at least 120 minutes.

Place lingonberries in a deep saucepan.

Pour in the specified amount of water and bring the mixture to baking.

Add the required amount of granulated sugar.

Mix everything thoroughly and boil for 5 minutes.

Remove from heat and puree in a blender while hot.

Put it back on the fire.

Place potato starch in a deep bowl and cover with cold water. Mix everything thoroughly.

Pour liquid starch into the heated sauce in a thin stream. Warm up for 5-7 minutes.

After 120 minutes, remove the duck from the oven. Using scissors, carefully cut the sleeve.

Place the bird carcass on a beautiful dish. Carefully remove the toothpicks.

Divide into portions, place on plates and pour over lingonberry sauce.

Advice!
Tart, sweet and sour lingonberries and apples go perfectly with tender duck meat. Complements with prepared sweet and sour lingonberry sauce. This dish will surprise guests and allow them to enjoy the pleasant taste.

Festive table: Duck with apples, baked in the oven

09 March 2013, 12:00 |
blog Cooking blog | Swift 27 chosen

My dears! Today I want to add duck with apples, marinated in orange juice and baked in the oven, to your culinary repertoire.

Rarely does anyone like to mess with a duck. At least for many years, having attended various kinds of festive and special events, I have never once come across this traditionally Russian dish at the table, very tasty and worthy of the most special occasions and a completely undeservedly forgotten wonderful dish.

I agree - many people are ready to enjoy a delicious ruddy duck, but to cook it yourself - the duck is big, it takes a long time to bake and it can also turn out tough...

But in vain. Baked duck is a luxurious holiday dish that requires absolutely no special skill and, most importantly, no expense. And, as a rule, it works the first time. Are you worried that the duck will be tough?

I cook duck several times throughout the year and can say with full responsibility that this recipe always produces soft, juicy and flavorful duck.

There is nothing complicated in cooking duck with apples, but there are many little secrets that will help make this dish even more tasty, juicy and aromatic.

The first secret. For roasting, I always buy “Roast Duck” from the supermarket, it is not very fatty, large and has giblets inside. I have never cooked domestic duck.

The second secret. Before cooking, the duck is marinated in orange juice with spices and garlic and after that the duck is baked in the oven in foil.

The third secret. For roasting not only duck, but also any other poultry, it is undesirable to use ready-made so-called composite seasonings, which contain a flavor enhancer - monosodium glutamate. It has its own specific taste, which can become unpleasant during prolonged heat treatment. When you buy seasonings or a spicy mixture for poultry in the store, you need to carefully read their composition. And if salt was initially added to the mixture, then the dish should be salted very carefully, taking into account the amount of salt in this mixture.

Ingredients:

Duck - 1 pc.
Apple - 2 pcs. (“Semerinko” - green, sour),
Orange - 2 pcs. (1 large, 1 small),
Garlic - 1 head,
Olive oil (or vegetable) - 30 g,
Salt - 1 tsp. with a slide,
Spices: Seasoning set “For poultry” without MSG – 1 tsp; ground black and red pepper, basil, marjoram,
Lemon - a few slices.

Preparation:

Remove the giblets and wash the duck thoroughly. Dry inside and outside with napkins or a towel. This must be done, otherwise the marinade simply will not be absorbed into it and will not drain.

Prepare the marinade: Pour olive oil into a plate, add 1 heaped teaspoon of salt, 1 teaspoon of seasoning, ground black and red pepper to your taste - depending on how spicy the dish is - hot or not. Use a garlic press to squeeze out 3/4 cloves from a head of garlic and add to this mixture, mix thoroughly until a homogeneous mass is formed. Cut a small orange into four slices and squeeze the juice from four orange slices into the mixture. Leave to infuse for 10 minutes.

The fourth secret. Place the duck in a large bag, place a plate with the marinade in it so as not to stain the table surface and apply the marinade to the duck both inside and outside. Wrap the duck in a bag and start preparing the filling. There is no need to wait for it to marinate at this stage; the duck is marinated until the filling is prepared.

Prepare the filling: Cut all the giblets in the duck into small cubes, cut the remaining garlic cloves into slices. Wash the apples, cut into four parts, cut out the core and cut into 1.5 - 2 cm cubes. You can add about five or six washed dried apricots.

If someone does not like the taste of cooked garlic, then it is quite possible to do without garlic.

Mix the apples with giblets and garlic, sprinkle lightly with lemon juice to prevent the apples from turning black, add a pinch of basil, marjoram and ground red and black pepper. Mix the filling.

And fill the duck with filling in small portions. A little advice - you need to press the filling right away. Place a handful of filling inside - compact and so on until the duck is completely stuffed. A fully stuffed duck will look a little puffy and the ball shaped duck will be juicy and not dry out.

Sew up the belly and neck of the duck with regular thread and a clamp needle.

Secret five. Tie the duck's legs at the cut site with thread. Make two small cuts on the sides of the bird, tuck the duck's wings into the resulting pockets and secure with toothpicks. This procedure must be done, otherwise during baking the wings may overcook and become completely dry, and the legs will stick out in different directions and also begin to burn before the duck is completely ready.

Wrap the finished duck back in the bag and leave to marinate for 1-1.5 hours. If you don’t have time, you can skip this step and send the duck straight to the oven for baking. The marinated one is more aromatic and softer.

Secret six. The duck is baked in foil. At the initial stage, it is baked completely wrapped in it and the top part of the foil is released only at the end of the cooking process so that it is fried and crispy. If you bake a duck without foil, it can actually turn out dry and even turn black, which doesn’t look very appetizing. The same rule applies if you are roasting a goose.

Place two strips of foil on a baking sheet, first carefully connected to each other with a triple seam, and lay out one strip of foil diagonally to make a boat-shaped base out of it. Cut a large orange into slices 0.5 cm thick. Place four slices of orange on a sheet of support so that the duck is placed on it, back down, so that it doesn’t burn on the bottom when baking.

Remove the peel from the remaining orange slices and place the orange slices on the duck.

Carefully wrap the duck in foil - first the backing so that juice and fat do not leak out during baking, then the main foil. You need to make sure that the foil does not tear.

Place the wrapped duck in a preheated oven and bake at 200-220 degrees for 30 minutes. After 30 minutes, reduce the temperature to 160-180 degrees and bake for another 1.5 hours. Everyone’s oven is different and it’s difficult to say the ideal exact time when the duck is ready; I give an approximate time of readiness in a modern electric oven. To get a crispy crust, I turn on the top heat element of the oven. When roasting a duck in the oven, you need to follow the rule: 1 kg of weight - 1 hour of baking. Readiness can be determined by piercing the meat at the junction of the articular bones with a sharp knife - you need to bake until the juice at the puncture site becomes light and transparent.

After 2 hours, carefully unfold the foil from above, pour the resulting juice that has accumulated in the substrate over the duck. Do not cover with foil anymore so that the duck is fried and crispy. During the baking process of the duck, the subcutaneous fat will melt, and to prevent it from burning, the mixture of fat and juice must be collected with a spoon in a separate bowl.

The juice has a very pleasant smell and taste, because it has absorbed the aroma of spices and the taste of orange juice and is perfect for making sauce. Leave a little juice to season the apple filling - it turns out dry.

And bake for another 30-40 minutes without foil, periodically basting with the resulting juice.

While the duck is cooking, remove the fat from the juice and make a sweet and sour sauce with a little tomato paste and fried flour. It is very pleasant to dip pieces of meat into this sauce.

And finally, the duck is ready! Fragrant, with a golden, appetizing crust, fragrant with spices and spreading a delicate aroma of orange.

Carefully remove it from the oven and place it in a large bowl. Release the belly from the threads and add the apple filling. Pour the juice collected during baking over the filling.

Cut the duck into portions using poultry shears, holding it with a clean kitchen towel to avoid getting burned.

The duck should be served immediately; once the dish has cooled, it will no longer have such an intoxicating aroma and taste. Baked potatoes go well with this duck as a side dish. I usually bake it in a roasting pan and place it next to the duck, or boiled rice with stewed vegetables.

Try this dish of amazing taste - the combination of poultry meat with fruits and spices will leave an unforgettable delicate taste in your memory for a long time!

Have a nice time and good mood to you and your loved ones at the festive table!

Photo by the author

Duck under a caramel coat

Duck cooked in honey and soy sauce according to the recipe with the photo, baked in the oven and whole in the sleeve, is perfect for the New Year 2021. For the filling, rice, carrots and onions and fresh champignons are used.

Ingredients:

duck carcass - 1 pc.;
soy sauce - 3 tbsp;
garlic - 2-3 cloves;
liquid honey - 2 tbsp;
Provençal herbs to taste;
ground pepper, salt to taste;
rice - 1 glass;
champignons - 0.5 kg;
onion - 1 head;
carrots - 150 g.

Preparation:

Process the duck: rinse, remove excess feathers and singe. Rinse again and dry with paper towels.

Pour soy sauce and liquid honey into a deep bowl.

Place chopped garlic in a bowl. Add spices and seasonings. Mix everything thoroughly.

Place the bird in a glass container.

Lubricate the carcass with the resulting marinade outside and inside, marinate for 2 hours.

Meanwhile, wash the champignons and chop into small pieces. Prepare carrots and onions, chop into small strips.

Heat a frying pan, add vegetables and mushrooms, fry until done.

Then add the rice to the frying pan, after washing it first.

Mix everything, add salt to taste. Cook the filling until the rice is half cooked. At the very end, add chopped fresh herbs.

Fill the bird carcass with the cooled filling.

Connect the skin so that the contents do not fall out during baking, secure with toothpicks.

Cut the sleeve to the required length.

Secure with special clamps. Place the prepared duck and secure again.

Pierce the top of the bag with a toothpick. Bake at 190 degrees for at least 2 hours.

After 1.5 hours, remove the duck and carefully cut the baking sleeve. Place in the oven to obtain a beautiful golden brown crust for 25-30 minutes.

Advice!
Garnish with fresh herbs or vegetables. As a side dish, you can serve boiled potatoes or steamed vegetables.

How to cook duck in the oven in pieces so that it is soft and juicy

If you decide to roast duck in pieces and want it to be juicy and tender, use some of the secrets you will find in this recipe. The meat will really be very tasty and not dry. So let's get started

We will need:

Duck pieces (thighs, fillet or other meat of your choice)
Salt, pepper, hops seasoning - suneli to taste
Apples – 3-4 pcs.
Prunes – 200 g
Onion – 3 pcs.

Preparation:

In a bowl, mix salt, pepper and khmeli-suneli seasoning

Wash the cooked duck pieces and dry them with paper towels.

Rub them with a mixture of salt and seasonings and leave to marinate for 10-12 hours. Next, cut the onion into rings and make a pillow out of it on a baking sheet.

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Wash the fruits, cut them into 8 parts, and steam the prunes with boiling water. Place onions, apples, prunes on a baking sheet

We put pieces of our bird on top

Place in the oven to bake for 1 hour

Be careful and control the baking process. You may need to cover the pan with foil to prevent the duck from burning. Periodically pour the resulting juice over the pieces

The meat turns out very tasty and juicy. Great option for a holiday table

Fragrant duck pieces

It is not necessary to cook according to complex recipes with photos for the New Year 2021, because you can use a simple method of baking duck in the oven and in pieces in the sleeve. It will take a little time to prepare the products.

Ingredients:

potatoes - 1 kg;
duck - 2 kg;
vegetable oil - 2-3 tbsp;
Maggi seasoning for chicken with garlic - 1 pc.

Preparation:

Rinse the duck, pluck out the feathers, rinse under running water and dry with paper towels. Cut into portions.

Peel the potatoes and rinse under running water. Cut into slices, rinse to remove any released starch. Place in a deep plate.

Place the prepared duck pieces in a deep bowl.

Sprinkle with ½ of the seasoning.

Place potatoes.

Add the remaining spices and pour out the oil.

Mix everything thoroughly with your hands.

Send it into the sleeve, securing it tightly.

Pierce the bag in several places. Bake for 60 minutes at 190°C.

Advice!
When ready, divide into serving plates. This is such a simple, easy dish.

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Duck "Original"

Duck meat for the New Year 2021 can be prepared according to a simple, but at the same time original recipe with a photo - up the sleeve and baked in the oven. The aroma from the finished dish will be simply delicious.

Ingredients:

duck - 1 carcass;
apples - 5 pcs.;
potatoes - 0.5 kg;
garlic - 5 cloves;
pomegranate sauce - 6 tbsp;
soy sauce - 2 tbsp;
honey - 2 tsp;
a mixture of peppers, salt, Provençal herbs to taste.

Preparation:

Prepare the carcass, remove feathers, singe if necessary. Rinse in running water, dry with napkins. Rub the prepared poultry with seasonings. Then brush thoroughly with pomegranate sauce. Wrap in cling film and marinate in a cool place for a day.

For stuffing duck, it is recommended to use sour apples. Wash the fruits and cut into slices. Peel the potato tubers, rinse and cut into slices. Place in a deep bowl, add Provencal herbs, garlic passed through a press or fine grater and salt. Mix all contents.

After the specified time, remove the carcass. Spread a little pomegranate sauce on top. Place apple slices inside. Secure the skin to prevent the fruit from falling out.

First put the potatoes in the sleeve, and put the prepared duck on it, tie it. Place the bird in the prepared pan.

Place in the oven for 2 hours at 190°C. A quarter of an hour before cooking, brush the skin of the bird with liquid honey.

Duck with vegetables

Duck meat baked in a sleeve or in the oven turns out very tasty, and a simple and accessible recipe with photos is perfect for preparing a second course for the New Year 2021. You can use any vegetables you like as a side dish, so the dish is considered universal and suitable for a simple dinner.

Ingredients:

duck - 1 carcass;
onions - 150 g;
carrots - 3-4 pcs.;
zucchini - 2 pcs.;
cauliflower - 500 g;
potatoes - 500 g;
garlic - 10-15 cloves;
mayonnaise - 250-400 g;
allspice.

Preparation:

Pre-pluck and rinse the duck, dry it with paper napkins. Cut into portions.

Place it in a deep saucepan.

Place mayonnaise in a separate bowl.

Pass the garlic cloves through a press, after peeling them. Add a little chopped allspice to taste, mix everything thoroughly.

Brush the prepared poultry pieces with the resulting mixture and marinate in a cool place for 2 hours.

Cut young zucchini into rings.

Also chop the peeled carrots into rings.

Divide the cabbage into inflorescences, and cut large ones into 2 parts. Combine prepared vegetables in a separate pan.

Chop the onion head into half rings. Place in a container with other products.

Cut the potatoes into large slices.

Stir the prepared vegetables and add salt to taste.

Add the remaining sauce in which the duck was marinated and mix everything. Leave for a quarter of an hour to better combine vegetables with spices.

Place a few pieces of duck in the sleeve.

Then send vegetables and again poultry.

Vegetables come after. Lay it out in layers in this way until all the ingredients are gone.

On the other side, secure the bag with a clamp, closing it tightly.

Place the prepared sleeve with its contents in a deep baking pan. Puncture the baking bag.

Bake for 60-80 minutes at 190°C.

Advice!
When ready, serve to guests, garnished with fresh lettuce, parsley or dill.

Cooking duck at home: recipes in the oven

The secret to cooking meat is simple. The most important thing is to purchase a fresh and high-quality carcass. If the duck is domestic, it should have a “healthy” appearance, light pink or light yellow color and no foreign unpleasant odors. If the color of the carcass is yellow, this means that the bird is no longer young and the meat will be tougher.

If you purchase a frozen duck in a store, then pay attention to the integrity of the packaging and the absence of ice on the carcass. Ice indicates that the bird was defrosted and re-frozen.