Duck main courses are quick and tasty. Duck in the oven - cooking at home, step-by-step recipes with photos. How to bake a bird. Duck breasts with mushrooms and white mold cheese

Usually duck is cooked on festive table, especially on New Year and Christmas. Most people prefer to cook stuffed duck, choosing the filling to their taste. However, duck can not only be baked, but also fried, stewed, boiled, and steamed. There are many great recipes for dishes using duck breasts or legs...
But first, we'll tell you how to choose a good duck:
Buy better duck meat type. She will have tender, tasty and soft meat. You can also buy meat-egg type duck. It is better not to use egg-laying duck for cooking.
The best ducks for cooking are two-month-old ducks. By this time, their weight reaches two kilograms or more, and the meat becomes tender, soft and very tasty. At the same time, there is no characteristic unpleasant duck smell.
The duck should be well-fed and have smooth, shiny, but not sticky skin. The cut meat should be deep red in color.
10 secrets for cooking duck
Cooking duck is a little more difficult than, for example, chicken, so we've put together useful tips about how to properly cook duck so that it turns out tender and tasty.
1. Choose a duck weighing from 2 to 2.5 kg - this guarantees that the bird is young.
2. During the cutting process, be sure to cut out the butt of the duck so that there is no unpleasant smell.
3. To make the baked duck more juicy and aromatic, it is better to use apples, oranges, mushrooms with rice, and prunes for the filling.
4. Cooking time for duck can be calculated approximately like this: 40-45 minutes per 1 kg of weight + 25 minutes for browning, temperature – 180 degrees. At lower temperatures, cooking time increases. That is, roasting a duck weighing 2 kg will take approximately 1 hour 45 minutes.
5. If you have a frozen duck, you should defrost it in advance on the bottom shelf of the refrigerator.
6. You can bake and fry the duck on a wire rack, on a baking sheet, in a duck pot, in a frying pan, in foil, or in a baking sleeve. If you decide to roast the duck whole, it is best to use a sleeve or foil, cutting it 20 minutes before cooking to allow the duck to brown.
7. If you bake a duck without foil and sleeves, be sure to baste the duck with rendered fat throughout the cooking process.
8. To prevent the duck breast from becoming dry, quickly fry it in a frying pan over medium to high heat.
9. There is one more secret for novice housewives: you can boil the duck a little (about 20 minutes), cool it and then cook it according to the recipe, then it will definitely not be raw inside.
10.If you bought an already singed duck, then there is no need to singe it. If not, it is recommended to scorch the bird, especially if there are “stumps”.
The best duck recipes

Duck stuffed with fruit
Ingredients:
Young duck – 2-2.5 kg,
Apples – 300 g,
Pears – 300 g,
Plums – 300 g,
Granulated sugar – 3 tbsp. spoons,
Butter – 3 tbsp. spoons,
Cardamom - several grains,
Cloves – 2-3 buds,
Dry juniper (berries) – 1 handful,
Dry basil – 1 tbsp. spoon,
Salt,
Pepper mixture.
Preparation:
If necessary, singe the duck (burn it over an open fire, for example, on a gas burner), then rub it with salt and a mixture of peppers inside and out.
Remove seeds from apples, pears and plums. Cut the fruit into medium-sized cubes. Add granulated sugar, crushed cardamom, juniper, cloves, basil to the fruit and mix - this will be the filling.
Fill in inner part duck with prepared filling, sew up the hole with thread or secure with toothpicks. Place the duck on a baking tray. Melt the butter and pour it over the duck. Place the bird in the oven, preheated to 180 degrees, for 1.5-2 hours. Do not forget to constantly baste the duck with rendered fat.

Duck stuffed with sauerkraut in a baking sleeve
Ingredients:
Young duck – 2-2.5 kg,
Sauerkraut – 600 g,
Onions – 2-3 pcs.,
Duck giblets – 500 g,
Crushed white bread crackers - 1 cup,
Salt,
Pepper.
Preparation:
Rinse the duck, dry it and remove any remaining feathers with tweezers if necessary. Then trim some of the fat off the duck.
Cut the onion into medium cubes and simmer in melted duck fat until soft. Add sauerkraut and simmer it with onions for about 20 minutes. Salt, pepper and separately simmer the duck giblets cut into pieces.
Combine the prepared giblets, crackers and cabbage with onions, mix and stuff the resulting filling into the duck. Secure the cut with toothpicks or sew with thread. Place the stuffed duck in a baking sleeve and cook in the oven at 160-180 degrees for 2.5-3 hours.

Duck breasts with orange sauce

Ingredients:
Duck breasts – 2 pcs.,
Oranges – 2-3 pcs.,
Honey – 2 tbsp. spoons,
Cinnamon – 2 pinches,
Balsamic vinegar – 1 teaspoon,
Butter – 20 g,
Salt,
Pepper mixture.
Preparation:
Rinse the breasts, dry them, and place them on the table, skin side up. Make diagonal cuts on the breasts, first in one direction, then in the other. Salt and pepper the breasts.
Place the breasts in a well-heated frying pan, skin side down, and cook over medium heat for 8-10 minutes, then turn the breasts over and cook for another 3-5 minutes. Place the finished breasts on a sheet of foil and wrap. Then you need to give them a little rest.
At this time, squeeze the juice out of the oranges, pour the fat out of the frying pan and put it back on high heat. Pour orange juice, honey, balsamic vinegar, cinnamon into the pan, add a little salt and pepper. Heat everything over high heat until the volume is reduced by half. Add butter, stir and remove sauce from heat.
Cut the duck breast diagonally into slices 3-5 cm thick, place on a plate and pour over the sauce.

Duck stew

Ingredients:
Young duck – 2 kg,
Carrots – 2 pcs.,
Parsley root – 1 pc.,
Onions – 2 pcs.,
Potatoes – 600 g,
Tomatoes in own juice without skin (crushed) – 400 g,
Wheat flour – 1 tbsp. spoon,
Dill and parsley – 1 bunch,
Bay leaf – 2 pcs.,
Salt,
Pepper.
Preparation:
If necessary, singe the duck, then rinse, cut into small pieces, salt and pepper. Dip the duck pieces in flour, fry in a dry frying pan for 5 minutes on both sides. Transfer the duck pieces to a saucepan or duck pot. Add a small amount of tomato juice and simmer for 25-30 minutes.
Potatoes, carrots, parsley root, onion clean. Chop everything except potatoes finely. Potatoes need to be cut into slices and salted.
Lightly fry the chopped carrots, parsley root, and onions in the same frying pan where the duck was fried. Add fried vegetables, potatoes, Bay leaf and tomatoes to the duck and simmer covered until done. Serve with chopped herbs.

Duck sauce for pasta
Ingredients:
Duck breast – 2 pcs.,
Onions – 2 pcs.,
Garlic – 4 cloves,
Celery stalks – 4 pcs.,
Tomatoes without skin in their own juice (chopped) – 400 g,
Greens to taste - 1 bunch,
frying oil,
Salt,
Pepper,
Ready pasta.
Preparation:
Cut young duck breast without fat into medium-sized cubes. Fry in a hot frying pan with oil over medium heat for 10 minutes, stirring occasionally. Then you need to put the duck breast in a saucepan, add salt, pepper and stir, cover with a lid and leave for 20-30 minutes.
The onion needs to be peeled and chopped, the garlic needs to be peeled and chopped. Chop celery and herbs. Place chopped onion, garlic and celery stalks in the pan where the duck was fried. Cook them in a frying pan until soft. Then put tomatoes, duck breast into the pan, add herbs, stir, bring to a boil. Reduce the heat and cook for another 5 minutes. At this stage, you can add salt and pepper to the sauce.
Add hot pasta to the prepared sauce and stir.

Delicious and simple recipes Duck preparations (fried, stewed or baked) are found in all culinary traditions of the world. Each country has its own characteristics and rules for preparing a whole duck, but the Chinese are especially successful in this: the famous Peking duck, rubbed with honey and served with juicy onions, green sauce and tangerine cakes, is considered the best way cooking duck for Christmas and New Year.

Basics of proper preparation of duck dishes in the oven

Duck can be baked whole carcass, cook in pieces or stuff, but the most delicious is the stuffed duck, the various variations of which allow you to get a new dish every time. The most popular fillings for preparing stuffed duck are sweet and sour apples, sauerkraut, soaked lingonberries, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta, legumes, fruits, dried fruits and nuts.

Before cooking duck at home, you need to wash it well, dry it, marinate or rub it with salt, spices, garlic outside and inside, and then fill it two-thirds with the filling. Then you need to sew the edges with thread, coat the duck vegetable oil and place in the oven in a roasting pan or on a baking sheet with high sides.

The most important thing in cooking baked duck is to achieve softness, juiciness and rich flavor. To do this, you need to calculate the exact time for cooking the duck in the oven, taking 45 minutes for each kilogram of duck meat from the moment the oven is fully heated, not forgetting to include 25 minutes for browning the carcass.

It takes up to 90 minutes to cook duck pieces in the oven - it all depends on the size of the pieces and the initial softness of the meat. The finished bird is served with various side dishes, spicy sauces, herbs, sour appetizers and dry red wine.

Duck and game: cooking recipes and their differences

Cooking Peking duck is different from traditional recipes in that the carcass is doused with boiling water, then rubbed with garlic and spices, placed on a jar and placed in the refrigerator for 12 hours in a deep plate, since juice will be released from the bird. Cooking Peking duck is usually not very difficult, since it is baked in foil for an hour, after which it is coated with a mixture of ginger, sesame oil, soy sauce and pepper and again goes into the oven for half an hour. The temperature for cooking duck in the oven should be set to 200 °C in the first stage, and 250 °C in the second stage. Once cooked, the duck is brushed with honey sauce and served.

Preparation stewed duck, cut into pieces, involves preliminary frying of meat with onions and vegetables. During the frying process, juice is released from the bird, in which the duck is stewed for an hour with periodic addition of water or wine. If desired, you can supplement the dish with vegetables, mushrooms and dried fruits.

Cooking duck in a frying pan begins with marinating - the carcass is rubbed with salt, pepper and coated with mayonnaise, and after half an hour the bird, cut into portions, is fried on both sides in a hot frying pan, and then poured with water and stewed until cooked with spices and vegetables. A whole duck is fried in the same way.

Cooking duck in a sleeve or foil follows the usual scenario with one difference - the duck is placed in a sleeve or wrapped in foil, and then sent to the oven. The meat can be surrounded with potatoes and other vegetables, and the carcass can be greased with a mixture of honey, butter and garlic. The duck is usually baked in foil for an hour, and in a sleeve for 90–100 minutes at a baking temperature of 180 °C.

Cooking methods wild duck slightly different from traditional cooking recipes poultry. The fact is that game meat is tough, so it takes more time to bake or stew. It is best to cook wild duck in pieces so that it is well baked, but game has one peculiarity - its meat does not seem cooked through, although in fact the duck may be cooked. The spicy taste of game can be emphasized with roots and herbs, and the specific smell of fish, characteristic of wild duck, can be eliminated by marinating it in spices.

A few more secrets of cooking duck

Before roasting the duck, do not forget to cut off the butt to rid the dish of any unpleasant odor.
For getting juicy meat It is better to use juicy fruits and berries as a filling - apples, oranges, prunes, cranberries and lingonberries.
If you cook duck in foil or a sleeve, be sure to remove them 20 minutes before cooking to allow the bird to brown.
Periodically remove the duck from the oven and baste it with the fat that renders during the baking process.
Cooking duck in a slow cooker is considered simpler and faster; moreover, this method of baking, stewing or frying allows you to preserve everything as much as possible. beneficial features meat, and at the same time it remains incredibly soft, tender and juicy.
To prevent the duck breast from being overdried, it should be fried very quickly on both sides over maximum heat.
Experienced housewives boil the duck for 20 minutes, and then cook it according to the recipe - thanks to this trick, the duck will never be raw.
Cooking duck in a duck pot and ceramic cauldron, tempered glass and cast iron makes the bird tender, tasty and aromatic.

Properly cooked duck meat is usually pink and bloodless, with a delicate flavor and pleasant aroma. People on a diet are afraid to include duck in their diet - and completely in vain. Devotees can also enjoy this dish healthy eating, if they buy less fatty poultry, fill the carcass with dietary fillings and remove the skin before eating. Duck is an excellent dish not only for holidays, but also for every day, and it goes well with all products, so you won’t have any problems with side dishes.

How to bake duck with apples in the oven

Products
Duck - 1 bird weighing 2-2.3 kilograms
Apples (hard sour variety) - half a kilo (5 pieces)
Oranges - 2 pieces
Garlic – 7 cloves
Vegetable oil (preferably olive) - 4 tablespoons
Soy sauce - 3 tablespoons
Honey - 3 tablespoons
Spices: basil, cloves, marjoram, fennel, cardamom - 1 teaspoon each
Salt, pepper - to taste

Preparation of products
1. Peel 3 cloves of garlic and pass through a garlic press, place in a bowl and mix with salt and spices; pour in 2 tablespoons of oil and squeeze out the juice of 1 orange (remove the seeds first).
2. Defrost the duck, wash and cut out the duck giblets (do not throw away), cut off the upper phalanges of the wings and the tail, remove the feathers with tweezers, cut out excess fat; Dry the duck by wiping it with paper towels.
3. Separate the skin from the meat without removing or cutting it.
4. Rub the duck outside, under the skin and inside with a mixture of spices and oil, place in plastic bag and leave in the refrigerator for 5-8 hours, or overnight.
5. Prepare the filling for the duck: wash and finely chop the duck giblets, peel and finely chop 4 cloves of garlic, peel and cut the apples into 1-centimeter cubes.
6. Stuff the duck with a mixture of apples, giblets and garlic.
7. Sew up the belly and neck of the duck with thread (or fasten with toothpicks and then tighten them with thread) and marinate for 3-4 hours in the refrigerator. Press the wings and legs to the carcass and tie them.
8. Mix soy sauce and honey.
9. Cut the oranges into slices without peeling them.
10. Remove the toothpicks and threads, place the duck on a dish and garnish with vegetables and herbs.

Baking in the oven
Cover a baking dish (baking tray or roasting pan) with foil. Separately, place the oranges on the foil and place the duck on its back on top, place the remaining oranges on top, wrap tightly in 2-4 layers of foil. Wrap the duck in foil carefully to avoid leakage of duck juice and, as a result, dryness of the baked duck.
Preheat the oven to 180 degrees for 10 minutes. Place the baking sheet with the duck in the oven and bake for 1.5 hours.
Unfold the foil, put the top oranges to the side, brush the duck with honey mixed with soy sauce, and bake the duck at 200 degrees in open form another 20 minutes, pouring the juice over the duck every 10 minutes.

How to cook duck. How to make delicious duck.

1. Home-style duck

INGREDIENTS:
●1 duck
● 1 liter of beer
● salt, pepper to taste
● butter
● apples (preferably hard varieties)

PREPARATION:
Cut the duck into large portions. Salt and season with black pepper. Place in a saucepan” and pour beer over all the meat. Leave in this marinade for 8-10 hours (I leave it overnight). Afterwards, boil the pan with the meat in the marinade and simmer over low heat for about 1 hour, until the duck is cooked. Remove the finished bird from the beer and let the liquid drain, then fry the meat on butter over high heat until golden brown. Cut the apples into round pieces, 5-8 mm thick and fry in butter on both sides. Place the duck on a dish, surround the apples and pour over the marinade.

2. "Brode" Duck with potatoes

INGREDIENTS:
●1 duck
● potatoes
● bow
● vegetables, spices for broth

PREPARATION:
We take the duck, oil it, pull out the feathers, cut it into pieces and put it in a pan. We also add whatever vegetables and spices you like to make a tasty broth, I add carrots, leeks and celery. Fill with water, but just enough to cover the duck, so that there is a rich broth. Then cook for about an hour, skim off the foam when boiling. Peel potatoes and onions. Potatoes cut in half, the pieces should be larger, small mongeau potatoes whole.

Onion mode is arbitrary. After our broth is cooked, we take out the duck and put it in a duckling or ceramic pot. Then a layer of onions, then potatoes and fill it with strained broth. Place in the oven for 2 hours at 180 degrees. The duck and potatoes turn out tender and boiled, and the potatoes are simply amazing, simmered in such a delicious broth.

3. Duck in apples

INGREDIENTS:
● 1 duck
● 1 kg. apples (green sour)
● salt
● spices
● vegetable oil

PREPARATION:
Not everyone has ovens, but this recipe is just for such housewives. The duck I had weighed 1200 grams, so the ratio of apples to meat is almost 1:1, this is important, because if there are few apples, the taste will be completely different. Cut the duck into large portions and fry over high heat until golden brown. Place the fried pieces in a casserole dish, pour in a little water and simmer over medium heat. Add salt and season with spices to taste. Chop the apples coarsely and add to the duck, simmer until the duck and apples are cooked. Make sure the apples don't fall apart. The duck turns out juicy, right with the sauce

4. Baked duck fillet with potatoes in the sleeve

INGREDIENTS:
● duck breast fillet - 3 medallions (approx. 400 g)
● potatoes

For the marinade:
● juice of a third of a large orange
● Provençal herbs
● granulated garlic
● paprika
● ground ginger
● salt
● black pepper

PREPARATION:
Place the fillet in a plastic bag, squeeze orange juice into it, add all the spices (amount to taste). Tie the bag and shake it so that all the fillets are covered in spices. Place the bag in the refrigerator for an hour. Peel the potatoes and cut them into halves. Preheat the oven to 180 degrees. Place potatoes in a baking sleeve, and fillet with marinade on top of the potatoes. Tie the sleeve on both sides, place on a baking sheet and place in the oven. After about 50 minutes - 1 hour, remove the baking sheet, carefully cut the sleeve on top, open it slightly and return it to the oven for another 10 minutes.

5. Duck with mushrooms and potatoes

INGREDIENTS:
● duck
● 2 kg potatoes
● 800g champignons
● bow
● salt, pepper

PREPARATION:
Rub the duck with salt and pepper and leave for 6 hours. Fry the mushrooms, fry the onions, combine. Divide the potatoes into two parts. Cut one part, boil until half cooked and combine with mushrooms. Stuff the duck with this and sew it up. Transfer to a baking sheet and cover with remaining raw potatoes. in the oven for one and a half to 2 hours at 180 degrees. Baste periodically with melted fat.

6. Duck with buckwheat in pots

INGREDIENTS:
● half a duck (about 1 kg)
● 150 g buckwheat (dry)
● 300 g mushrooms
● 150 g onion
● salt
● pepper
● vegetable oil

Sauce:
● 50 ml soy sauce
● 2 tbsp. tomato sauce

PREPARATION:
Trim the fat from the duck, cut into small pieces. Mix soy and tomato sauce. Coat the duck pieces well with the sauce. Leave for 30 minutes. Fry the duck pieces on one side in a small amount of vegetable oil. Turn over and fry on the other side. Cover with a lid. Simmer over low heat for 45 minutes. Finely chop the onion. Cut the mushrooms into cubes. Fry the onion in vegetable oil.
Add mushrooms, salt and pepper.

Fry for 15 minutes. Pour dry (not boiled) buckwheat into the bottom of the pot. Place duck pieces. Place mushrooms and onions. There is no need to fill the pots to the top, as the buckwheat will cook and increase in volume. Pour water so that it covers the mushrooms with onion. Close the lid. Place in the oven. Bake at 180 degrees for 1 hour.

7. Duck stewed with cabbage

INGREDIENTS:
● duck (weighing about 2 kg)
● 2 kg cabbage
● 400 g tomatoes
● 1 tbsp. l. cumin
● 2–3 sprigs of rosemary (optional)
● 150 g onion
● 150 g carrots
● salt
● pepper
● vegetable oil

PREPARATION:
Cut the onion into cubes. Grate the carrots on a medium grater. Cut the tomatoes into cubes. Finely chop the cabbage (in a food processor or by hand). Cut the duck into small pieces (it is advisable to remove all fat).
Fry the onion in a cauldron (or saucepan) in vegetable oil. Add carrots and fry a little.
Add the duck, lightly fry. Add tomatoes, stir, add a little salt and pepper, cover with a lid. Simmer over low heat for about 30 minutes. Add cabbage. Then add cumin, stir, cover with a lid. Simmer over low heat for about 45 minutes. If desired, 15 minutes before readiness, you can add rosemary sprigs.

8. Duck with apples and prunes, baked in a sleeve

INGREDIENTS:
●Duck
●Apple
● Prunes
● Potatoes
● Lemon juice
● Honey
● Garlic
● Salt
● Vegetable oil

PREPARATION:
Coat the duck with marinade (honey + garlic + salt + vegetable oil). Leave for several hours. I usually marinate in the evening and overnight. Cut the cored apples into 4 parts. Sprinkle lemon juice. We stuff prunes and apple slices into the duck and sew it up so that the stuffing doesn’t fall out. Peel the potatoes and cut them into small pieces. Salt and season. Place the duck in the sleeve and cover it with potatoes. Place in a preheated oven and bake for 2-2.5 hours. After this, to obtain a crispy crust, we open the top at the sleeve and leave our duck to brown thoroughly. I did not pour out the fat from the duck, but used it in preparing other dishes. It is so fragrant, it smells like an apple.

Questions about how to cook duck at home arise not only among novice housewives, but also among experienced culinary “gurus.” After all, there is always a “danger” that new, unique recipes have appeared in the world that make poultry meat especially tender and juicy? Read, study, choose!

Ingredients:

prunes (pitted) - 500 g;
apples (sweet and sour varieties) - 6 pcs.;
regular sugar - 40 g;
duck - from 2 kg;
vegetable oil - 20 g;
a sprig of rosemary;
half a lemon;
We select the composition of thyme, pepper, ginger, salt.

Preparation:

We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning fine hairs. Wash the bird thoroughly and dry it. We pluck out all the feathers with tweezers, remove the fat from the duck's tail (tail), and remove fat from the skin of the neck. We carry out this procedure without fail.
Pour boiling water over well-washed prunes for three minutes. Cut five clean apples into slices (put one aside), sprinkle with the juice of half a lemon.
Separate the rosemary leaves from the stem, place in a mortar along with pepper, thyme and salt, grind the mixture thoroughly. Rub the duck with the mixture, including the inside.
We combine and mix prunes, apples and sugar, place the products inside the bird, sew up the edges of the skin or fasten them with skewers.
We treat the baking sheet with oil, cut the whole apple into thin slices, lay it out in a layer on a metal sheet, and place the prepared carcass on top.
Place the duck in the oven (190°C) for 3 hours. Periodically baste with the fat formed during the cooking process.

We cut the festive duck into portions, serve with baked fruits, and decorate with bright branches of currants or lingonberries.

Whole duck in the oven

Ingredients:

sour apples - 4 pcs.;
duck - up to 2 kg;
dried apricots, walnuts, prunes - 10 pcs.;
garlic cloves - 5 pcs.;
oil (sunflower or olive) - 20 g;
We select the composition of salt, pepper, spices.

Preparation:

How to cook duck according to the presented recipe? Let's start with the filling. Peel the apples, remove the cores, cut the fruit into slices. Divide oranges (without peel), washed prunes and dried apricots into small pieces. Mix all ingredients, add chopped nut kernels.
We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sew them up.
Rub the bird with salt, pepper, and chopped garlic cloves. Place the carcass on an oiled baking sheet, cover with pieces of fruit and whole fruits, and cover with foil.
Bake the dish for 1.5 hours (180°C), periodically pour the duck with the released juice. We remove the paper in 15 minutes. until the end of our action.

Place the whole duck on a plate and decorate with baked fruit.

Duck in the oven with potatoes

Ingredients:

duck - up to 2 kg;
potatoes - 500 g;
onion - 500 g;
red wine - up to 100 ml;
currant juice - 200 ml;
honey - 130 g;
pepper, salt, sprigs of thyme and sage.

Preparation:

Place ruby wine with red currant juice in a bowl, flavor the drink with sprigs of herbs, and heat the mixture over low heat without boiling. Add fresh honey to the slightly cooled fragrant decoction and stir the mixture until the components are completely dissolved.
We cover the pan with foil, treat the paper with oil and lay out the root vegetables, cut into slices, seasoned with salt and spices.
Divide the prepared duck into halves, rub it in the same way, place it in a large bowl, pour over the prepared wine sauce. We place pressure on top and place the product in the refrigerator for 3 hours.
Next, place the duck parts on a bed of potatoes, cover with foil, and bake for 1 hour (190°C). We take out the dish, remove the paper, pour the wine sauce over the parts of the carcass again and continue cooking for 30 minutes. until they get a golden brown crust.

It is useless to describe the fabulous taste of this dish. You just need to prepare it and enjoy it!

Simmer in a slow cooker

Tender and extremely juicy duck, prepared in a kitchen electrical appliance, is quite “self-sufficient” for creating a luxurious bouquet of various tastes when decorating gourmet dishes.

Ingredients:

carrots - 1 kg;
duck - 1.5 kg;
potatoes - ½ kg;
onion - 1.5 kg;
seasonings and spices, table salt;
garlic cloves - 5 pcs.

Preparation:

Cut the prepared duck into portions, pepper, salt, rub with herbs and spices, and leave in this state for 2 hours.
Wash and peel the vegetables. Chop the carrots into strips, divide the potatoes into cubes, and cut the onion into half rings. Chop the garlic.
Place the marinated parts of the carcass in the multicooker bowl, set the unit to the “Baking” mode, place the duck pieces and fry until golden brown. We do not add water and fat: the bird has enough of its own “resources”.
Add the vegetables and continue cooking in the same program until the food is soft.

Remove the duck from the slow cooker and serve the dish hot.

Peking duck - a cooking classic

Ingredients:

duck - up to 3 kg;
honey - 100 g;
red wine - 200 ml;
soy sauce - 50 g;
vodka (gin) - 100 ml;
ginger, salt, pepper.

Preparation:

We prepare the bird as usual. Rub the carcass dried with napkins with strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “tipsy” carcass for 2 minutes. into boiling water, remove from the liquid and blot again with a paper towel. You should not cook the duck!
Combine wine and honey. Rub the carcass with pepper, salt, then with the wine mixture, put it on a jar, place a tray under it and put it in the refrigerator for a day. We repeat the treatment of the product with honey sauce several times.
Place the duck on a baking sheet (without a jar, of course), pour a little purified water on the bottom, and cover the carcass with metal paper. We try to ensure that the paper does not come into contact with the “body”.
Bake the bird for 30 minutes. (220°C), then place it on the grill. Continue cooking until the skin turns dark brown, even reddish. We “shoe” the legs in foil.
Remove the Peking duck from the heat of the oven, place it on a dish, and pour the wine and honey sauce over it.

Skilled chefs cut the cooked poultry into hundreds of very thin slices. They serve the dish with wishes “zhu ni weikou hao”, which in Chinese means - bon appetit!

Delicious duck pieces

Ingredients:

oranges - 3 pcs.;
poultry carcass;
a sprig of rosemary;
pepper, salt.

Preparation:

Divide the clean and dried duck into portions, rub it with salt and spices, and place it in a baking dish.
Squeeze the juice from one citrus fruit and pour over the duck meat. We cut the remaining oranges into thick circles, divide them in half and place them around the carcass. Cover the dish with foil.
We leave the product in the refrigerator for 5 hours, after which we send it out for 50 minutes. into the oven (200°C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.

We serve our charming duck, not forgetting to pour it with orange juice mixed with hot fat from the mold.

Christmas Orange Bake Recipe

Ingredients:

young duck - up to 2.5 kg;
oranges - 6 pcs.;
sweet mustard - 20 g;
soy sauce - 30 g;
not very thick honey - 100 g;
pepper and salt - optional;
celery stalks - 2 pcs.

Preparation:

Combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix thoroughly.
Place the prepared duck in plastic bag, add the marinade, turn the bag several times so that the sauce is evenly distributed over the carcass.
Pour the honey mixture into a separate bowl, remove the bird from the packaging, and place it in a closed container in the refrigerator overnight.
We take out the duck, put oranges cut into slices and peeled celery stalks in the middle. Place the bird on a baking sheet and place it in the oven for 1 hour (220°C).
Every 20 min. pour the remaining marinade and juice collected from the metal sheet over the carcass.

Serve the duck on a large platter. Cover the golden carcass with orange circles of baked oranges and pour over the glaze sauce. Christmas was a great success!

Duck pilaf in a slow cooker

Ingredients:

small duck - 1.5 kg;
carrots - 2 pcs.;
onion - 300 g;
prunes - 10 pcs.;
rice - 800 g;
head of garlic;
broth or purified water - 1 l;
The composition of pepper, salt, and seasonings is adjusted to personal tastes.

Preparation:

Wash the rice and leave it in clean water. Divide the onion into strips, chop the carrots into strips.
We cut the duck into pieces, remove the meat from the bones, and do not throw away the extracted fat. Remove the skin, chop finely, fry in duck fat, remove the cracklings.
Place vegetables in a frying pan, sauté and add duck meat. Pour in broth or bottled water and heat the mixture to a boil. We reduce the heating intensity, place a head of garlic in the middle of the pilaf components and get the so-called zirvak.
Simmer the food for an hour, then remove the garlic, add rice and prunes. Pepper, salt the food, add selected seasonings. We continue cooking for another 15 minutes from the start of the new boil.

Remove the finished dish from the stove, cover with a towel, and leave for a quarter of an hour. Almost Uzbek pilaf with duck is ready!

Poultry fillet in honey mustard sauce

Ingredients:

honey and mustard - 20 g each;
duck fillet;
salt, pepper, spices.

Preparation:

Place pepper, salt and seasonings in a bowl. Separately combine mustard and honey. Rub the resulting dry mixture onto the duck meat and then coat it with the sweet sauce.
After 30 minutes, place the bird fillet on a baking sheet and bake under foil at 200°C. After an hour, remove the paper and continue cooking the meat until you get an appetizing crust.

Divide the poultry fillet into slices and pour over the remaining honey-mustard sauce.

How to cook wild duck

Ingredients:

wild duck;
bulb;
vinegar (9%);
coarse salt, fragrant herbs(tarragon, basil, rosemary, cumin).

Preparation:

We scald the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus with intestines, and process the carcass over the fire of the burner. We inspect the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
Wild poultry has a not very pleasant fishy smell, so we marinate the product in bottled water with vinegar (1 tablespoon of essence is needed per glass of liquid) and onion rings. Leave the bird in the solution for 3 hours.
Rub the duck with salt, pepper, and your favorite herbs and spices. We tie the drumsticks of the carcass with culinary thread, wrap it in several layers of foil and make holes in the paper to allow steam to escape.
Bake the bird for 2 hours at 190°C.

Serve the dish on a large platter surrounded by slices of citrus fruits.

Stewed duck in a cauldron

Ingredients:

bulbs - 2 pcs.;
carrot;
garlic cloves - 2 pcs.;
duck;
grated nutmeg, paprika - ½ tsp each;
vegetable oil - 50 g;
peppercorns, bay leaf, salt.

Preparation:

Divide the carcass into portions, place in a cauldron, and quickly fry in oil over high heat.
We cut the vegetables into any shape and send them to the duck along with chopped garlic.
Pour in bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and bay leaf. Reduce the heating intensity and simmer the dish for 1.5 hours.

Serve the poultry stewed in a cauldron hot.

Duck breast baked in dough

Ingredients:

raspberry jam - 30 g;
ready puff pastry- 500 g;
duck breasts - 2 pcs.;
fresh champignons - 150 g;
bulb;
melted butter - 30 g;
parsley, salt, pepper.

Preparation:

Lightly beat the poultry meat, forming layers, then add salt and pepper, grease with raspberry jam.
We roll the slices into a roll, tie them with thread, fry in oil until crusty, “sealing” the meat juice inside the product.
Place onions and chopped mushrooms in the pan where you cooked the breasts. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
Divide the puff pastry into two sheets. Place mushroom filling on one.
Cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. Cover the dough with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in the oven (190°C).

Cut the finished pie into portions and place the duck breasts baked in the dough on a plate.

Cassoulet in Toulouse

Ingredients:

white beans - 50 g;
duck leg;
bulb;
clove of garlic - 1 pc.;
tomatoes - 100 g;
goose fat - 400 g;
a slice of bacon;
sea salt;
chicken broth - 300 ml;
tomato paste, butter, bread crumbs - 1 tsp each;
sausage.

Preparation:

Sprinkle the duck leg sea salt, place in a container and marinate for up to 10 hours.
Wash off the salt from the meat, dry it with a napkin and place it in a pan with goose fat. Fry for 1.5 hours, after which we bake the product in the oven (250°C) for 5 minutes until crispy.
Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden brown, add legumes, tomato paste, chopped tomatoes and a clove of garlic. Fry the food a little, then pour in the chicken broth and boil the ingredients of the dish for 1.5 hours.
Place the finished beans in a mold, add sausage and bacon, sprinkle the food with bread crumbs, and place in the oven for 5 minutes (220°C).

We ceremoniously place the duck leg on the baked dish. Isn’t this luxurious Toulouse cassoulet a miracle?
Ingredients:
carrots and onions - 1 pc.;
duck;
buckwheat - 100 g;
vegetable oil;
head of garlic;
nutmeg, pepper (black and red), salt.

Preparation:
Wash the cereal well, put it in a saucepan, fill it with bottled water, two fingers more than buckwheat, and add a little salt. Boil the product until cooked.
Grind the garlic, add grated nuts, pepper, salt and oil. Mix the mixture thoroughly and coat the prepared duck with it, including the cavity of the bird. We leave the carcass in the fragrant “coat” for an hour.
Ingredients:
duck fillet - 500 g;
lingonberries - 200 g;
lean (sunflower) and butter - 100 g;
brown sugar - 40 g;
red wine - 80 ml;
cinnamon sticks - 2 pcs.;
salt, rosemary, pepper.

Preparation:
Rub clean duck fillet with salt and pepper. To prevent the skin of the meat from becoming deformed during cooking, we cut it in several places..
Place the piece in a hot frying pan with oil (both types of fat) and fry the product until golden brown.
Reduce the heat intensity, simmer the fillet for another 3 minutes, and then transfer to a bowl and cover with foil.
In the frying pan where the meat was fried, place lingonberries, cinnamon, sugar and rosemary, pour in the wine and simmer the fragrant mixture for five minutes. Dip the duck fillet into the aromatic mixture and add the released meat juice. Heat for one minute and finish cooking.

We cut our deliciousness into oblique slices, try it, feeling proud of the culinary success achieved.

Duck baked in the sleeve
Ingredients:
potatoes - 500 g;
orange;
duck;
bulb;
head of garlic;
We use the amount of olive oil, spices, Provençal herbs according to preference.

Preparation:
Grind the peeled garlic, squeeze the juice out of the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
Rub the duck, divided into small parts, with the resulting aromatic mixture.
After an hour, place the onion, chopped into rings, and root vegetables cut into cubes into the culinary sleeve, sprinkle them with the spicy mixture and salt, and sprinkle with oil. Place pieces of marinated carcass on top of the vegetables. Bake the bird in the sleeve for an hour (180°C).

Ingredients:
cane sugar - 20 g;
salt - 50 g;
duck breast;
pepper, paprika, dried thyme - 1 tsp each;
laurel leaf.

Preparation:
Place the seasonings specified in the recipe in a mortar and grind well.
Remove excess fat from the breast, make cuts in the skin and rub the meat with the spice mixture. Place the meat in a bowl and pour in the remaining seasoning.
Place the product in the refrigerator to marinate for a week.
We take out the breast, wash it thoroughly, dry it with napkins, and pack it in a vacuum or in gauze folded in several layers. Return the meat to the cold for another 3 weeks.

We cut the aromatic dried breast into thin layers and enjoy the spicy taste of the prepared dish.

Duck stewed with cabbage
Ingredients:
white cabbage - 1 kg;
carrot;
bulb;
sweet pepper fruit;
duck - up to 1.5 kg;
use salt, herbs, spices to taste;
lean oil (sunflower or olive) - 50 g.

Preparation:
Divide the prepared duck into pieces and place it in a frying pan, skin side down, to render out more fat. Pour in just a little oil.
Pepper the meat, add salt, sprinkle with spices and herbs, fry on both sides, remove from the container.
In place of the bird, place chopped onion, saute for 5 minutes and add shredded cabbage, chopped pepper into strips, chopped carrots. Lightly salt and pepper, add duck pieces.
Fry the food until cooked, periodically turning the components of the dish.

The duck has usefully “swimmed” among the frying vegetables, has been saturated with their flavors and aromas, now it’s time for the plate!

If we put our whole soul into culinary experiments, the question of how to cook duck or another favorite dish never arises. True gourmets say that tasty food- this is the one into which they throw a pinch of love!

If the husband is a passionate hunter, then this article will be very useful for wives. No more searching for information on how to prepare poultry for consumption, what can be cooked from wild duck, and so on. Everything is here!

We will also try to consider how to cook wild duck so that your dish becomes “number one” on the holiday table.

Cooking wild duck is not that easy. Its meat is tougher than that of poultry. Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems can be solved! Your dish will be remembered for a long time among your loved ones or friends only with delight. So, let's cook wild duck!

Bird species

There are several species of these birds. Each has its own characteristics. One type is suitable for frying, another - for stewing, the third - only for soup.

The following are the main varieties of wild ducks:

Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
Teal weighs little. Total from 300 to 500 g. Also suitable for frying and stewing.
Diving duck. The most delicious of the diving species is the red-nose duck. This is the largest representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed duck has a fairly strong fishy odor. It must first be kept in the marinade.

How to properly prepare game

If the bird comes to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

Dry method. The carcass must be picked upside down by the legs. With very quick movements, pull out the feathers against the growth direction. First remove on the chest, then on the back, shoulders and neck. The wings should be plucked last. Then, using the blunt side of a knife, remove the remaining small feathers and hairs, carefully roll the carcass in flour and scorch it over the fire. Afterwards, wash off all remaining flour and soot from the carcass. running water. This method is best used outside the home, for example, if you are in nature or at the dacha, since a lot of feathers and fluff will fly off the carcass.
Hot method. Pour boiling water over the carcass or leave for 5 minutes. Then take out the carcass and remove all the feathers and fluff. Just as in the first case, roll the bird in flour and scorch it over a fire to remove small hairs and feathers.

After the first preparatory step There is one more important one. All pellets must be removed from the meat. If this action is ignored, then, most likely, the shot will hit one of your guests and may break his tooth.

The next step is to gut the carcass. Remove the head, paws, wing tips and the entire intestine along with the esophagus. Then make a cut in the abdomen, take out all the tripe and rinse thoroughly under the tap.

To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. This way the taste will become even more expressive, and the “fishy smell” will disappear.

Recipes

How to cook wild duck? Below are the most delicious recipes cooking wild duck.

In the duck house

The following simple recipe will help you cook wild duck deliciously in a duck pot. Here the bird is cooked whole; there is no need to cut it into portions.

Ingredients:

1 duck carcass;
2 large green apples;
2 medium onions;
½ tbsp. broth;
½ tbsp. dry red wine;
pepper, salt, spices;
2 tbsp. spoons 10% cream.

Cooking method:

Rub salt, spices and pepper into the bird carcass. Fry.
Prepare the apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
Cut the onion into rings.
Place the fried carcass in the duck pot, back up, and cover with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
Place the duckling in the preheated oven for 2 hours.
To make the bird juicy, you need to water it with the released fat from time to time.
Cooked poultry should be dried before serving.

Game in the oven

Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe because you need to let the bird sit in the marinade.

Ingredients:

1 carcass;
1 onion;
1 carrot;
1 bottle of dry white wine;
1 - 2 stalks of celery;
salt, pepper, bay leaf, rosemary, garlic, sage;
olive oil.

How to cook wild duck in the oven:

Cut the peeled vegetables into cubes.
Place the carcass in a deep pan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
Then remove it from the marinade, salt and pepper the inside. Fry until golden crust. Next, put it in a baking dish, cover it with vegetables from the marinade, and pour oil over it.
Cover with foil and place in a preheated oven for 50 minutes. Periodically remove the duck and baste it with the released juice and remaining marinade.
Divide the baked duck into parts, beat the vegetables and remaining juice with a blender. Simmer the duck along with the resulting sauce.

Roast

Roast wild duck is very aromatic and tasty! This preparation of wild duck does not take much time, since the bird does not need to be kept in the marinade.

Ingredients:

1 duck carcass;
3 liters of water;
3 cloves of garlic;
6 medium tomatoes;
3 onions;
150 g butter;
red pepper, salt, parsley, dill, cinnamon.

Cooking steps:

Divide the carcass into portions, boil in salted water, add a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
Then drain the broth, add fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, place the tomatoes in water.
Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skins, chop with a blender, and put the prepared tomato mass back into the broth with the duck.
Also add fried onions, peppers, garlic, and cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
Then let the dish sit under the lid closed for another 10 minutes.

Shurpa soup

In another way, shurpa soup is also called shulyum. How to cook shulum from wild duck?

Ingredients:

1 wild duck carcass;
2 large potatoes;
1 sour green apple;
½ medium carrot;
1 onion;
2 small tomatoes;
2 bell peppers;
1 hot pepper;
3-4 cloves of garlic;
urop, parsley;
pepper, salt;
coriander, can be replaced with suneli hops;
sunflower oil.

How to cook:

Divide the duck into parts and fry in a frying pan with vegetable oil. Then transfer to a saucepan with already boiling water. Cook until done, skimming off the foam.
Chop carrots and onions and fry. Send them into boiling soup, add potatoes cut into cubes.
After 10 minutes, add chopped pepper, tomato and apple cubes to the soup.
Salt, pepper, add suneli hops or ground coriander. Keep on fire for another 10 minutes.
The garlic, passed through a press, is also added to the boiling soup. Next add the greens and mix everything thoroughly.
Then remove from heat and let the soup sit for another 10-15 minutes.

Duck cooked on fire

Cooking game at home requires a lot of effort. But if you are in nature, you can use with the following recipe. How to cook duck over a fire? Quick and hassle-free, you don’t even have to pluck the duck!

Gut the carcass, coat it with wet clay, bury it under a fire and bake for 2-3 hours. After digging up the duck, breaking the clay shell, all the feathers will fall off along with the shards. The bird is ready!

Cooking teal

How to cook teal? First you need to prepare the bird: pluck it, remove the entrails, etc. Take a small apple, preferably an Antonovka, and place it inside the bird. Season with salt and pepper, wrap in foil and place in the oven for 1.5 hours. Bon appetit!

Stewed game

How to stew wild duck? If everything is done correctly, the stewed game turns out very juicy and quite soft. So, wild duck: a recipe for stewed poultry.

Ingredients:

1 carcass;
200 ml red wine;
6 tbsp. butter;
pepper, salt.

Cooking steps:

Rinse the carcass thoroughly and pour cold water. Keep the bird in the water for two hours.
Then divide into portions, add pepper, salt, and fry.
Transfer the meat to the duck pot, add wine, butter, simmer over high heat for about 1.5 hours, adding water from time to time.
Then remove from heat and let it brew ready-made dish another 20 minutes.

Stewed duck with potatoes

This wild duck recipe is very similar to the previous one. Only vegetables are added to the dish.

Ingredients:

1 duck;
1 kg of potatoes;
2 medium carrots;
3 cloves of garlic;
2 large onions;
50 g mayonnaise;
3 tomatoes;
pepper, salt, herbs.

How to cook wild duck with potatoes?

Prepare the bird carcass: pluck, remove the entrails and rinse.
Cut into pieces, rub them with pepper, garlic, and salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
Peel the vegetables, cut the carrots and onions into cubes and fry, add chopped tomato, simmer for 5 minutes.
Add the marinated duck to the vegetables and fry.
Place everything in a duck casserole, add potatoes to the duck, pour water, add salt, pepper, herbs and chopped garlic.
Place in an oven preheated to 200°C and simmer for an hour and a half.

What to serve the bird with

If you have completed the task of how to properly cook wild duck, then there is still one nuance left - what to serve it with.

Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also go well together. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

TO fried poultry Either lingonberry or currant jam will do. But they are served separately from each other.

The following trick will help you serve game effectively. First, place fruits on the dish, for example, apples, pineapples, oranges, and place portions of duck on top. Pour sauce over the top of the game and sprinkle with herbs.

Culinary tricks

For example, how to cook wild duck without smell? To make game lose its natural smell, the easiest way is to marinate it or boil it in salted water with herbs and vegetables until half cooked.

This leads to the second question. How to marinate wild duck?

There are a great variety of marinade methods. The simplest is a marinade made from red or white wine with the addition of spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next point: how to soak a wild duck? If you don't have time to marinate the game, you can simply soak it. For example, in water with added salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.

All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook wild bird. All wild duck recipes are not so difficult to execute; even a novice housewife can handle them.

Video

In our video you will find another interesting way to prepare roast game.