Duck meat is a very tasty and healthy product, considered to be an excellent source of essential amino acids and other valuable substances. It is much fatter and stiffer than chicken, so it does not appear so often in our diet. But with proper preparation, it produces very soft and juicy dishes that can decorate any feast. Therefore, every modern housewife must be able to properly bake the duck in the oven in foil. Recipes for such treats will be presented in today's article.
Practical tips
For baking, it is advisable to use a whole carcass weighing no more than two and a half kilograms. This relatively low weight indicates the youth of the bird. It is imperative that the duck of your choice is not pre-frozen. Otherwise, her meat will become quite tough and lose the bulk of its original taste. If you still could not buy a fresh carcass, you need to defrost it in the lower compartment of the refrigerator.
Before baking a duck in the oven in a foil, it is washed, dried and freed from excess fat. necessarily cut off the tail from the carcass, in which the sebaceous glands, the esophagus and the upper sections of the wings are located, practically containing no meat. The carcass processed in this way is kept for at least a couple of hours in lemon juice, good wine, beer, table or apple cider vinegar with the addition of dried aromatic herbs. Different types of pepper, cumin, coriander, basil or thyme are usually used as spices. To give bird meat a slightly sour taste, it is pickled in cranberry or lemon juice, and to make the duck's taste more unusual it is rubbed with a mixture of garlic and flower honey.
Further actions depend largely on the recipe you choose. The pickled carcass is stuffed with apples, buckwheat or any other filling, or simply sent immediately to the oven. The average duration of heat treatment is about two hours.
With salt and spices
This is one of the easiest duck recipes in the foil oven. How to bake such a bird should be known to any housewife who claims to be an experienced cook. To do this, you will need:
- Duck carcass.
- 2 tbsp. l butter or vegetable oil.
- Salt and ground pepper.
The washed bird is dried with paper towels and freed from the glands located in the tail. Then it is rubbed inside with a mixture of salt and pepper, and greased from above with oil. The legs are tied with a thread, and the duck itself is wrapped in foil and sent to the refrigerator. After a couple of hours, it is baked in a hot oven and served with fresh vegetable salad.
Fruit Stuffed Bird
Duck baked in foil with apples has long been a classic of the culinary genre. It is equally good for a quiet family dinner, and for a noisy festive feast. To prepare it, you will need:
- Duck carcass.
- 5 apples.
- 2 oranges.
- 50 g of natural honey.
- Small onion.
- 5 cloves of garlic.
- Duck fat, salt and spices (cinnamon, curry, pepper and nutmeg).
Washed and dried carcass rubbed with a mixture of garlic, salt and spices and sent for two hours in the refrigerator. While the bird is pickling, you can do the cooking of the filling. To create it, pieces of apples and oranges are fried in a pan greased with duck fat. Then they add honey, cinnamon, curry and some citrus zest. All this is put out on low heat, cooled and stuffed inside the bird. The hole on the tail is closed with a peeled onion, and the carcass itself is wrapped in foil and put in the oven. Prepare it at 180 degrees for two hours. Thirty minutes before the completion of the process, the foil is carefully removed from the duck so that it can brown.
Buckwheat Stuffed Bird
This recipe for duck baked in foil belongs to Russian national cuisine. Therefore, every domestic mistress should master it. To repeat it at home, you will need:
- Duck carcass.
- Medium carrot.
- Small onion.
- 2/3 cup buckwheat.
- 500 g of chicken giblets.
- 4 cloves of garlic.
- 2 tbsp. l cognac.
- Honey and vegetable oil.
- Salt and spices (nutmeg and pepper).
It is advisable to start the process with processing the duck. It is washed, dried, rubbed with a mixture of spices, honey and refined oil, and then cleaned in a cold place. The next step will be the preparation of the filling. To do this, fry onions, garlic and chicken offal in a greased pan. Ten minutes later, they add brandy, salt, spices and buckwheat. After two hours, the pickled bird is stuffed with the prepared filler, wrapped in foil and placed in the oven. Fifteen minutes before the completion of the heat treatment, the carcass is carefully opened so that an appetizing crust has appeared on it.
With potato
This interesting recipe for a duck baked in foil will certainly help out more than once the housewives who need to cook not only the main dish, but also a side dish. To repeat it in your kitchen, you will need:
- The carcass of a bird weighing 1.5-2 kg.
- 3 medium onions.
- 2 kg of potatoes.
- 1 head of garlic.
- Salt and spices for poultry.
Washed and dried carcass is rubbed with seasonings and part of the available garlic. After a couple of hours, it is stuffed with coarsely chopped onions and slices of salted potatoes. The remains of chopped garlic are sent there. The bird is laid out on a baking sheet. Next place the remaining vegetables that did not fit inside the carcass. All this is covered with foil and baked at 200 degrees for about two hours. Thirty minutes before turning off the fire, the bird is carefully opened and waiting for it to brown.
With apples and juniper
According to the method described below, a very aromatic and tender meat is obtained, covered with a delicious crust and soaked in its own juice. To cook a duck baked in a foil with apples, you will need:
- Gutted bird carcass.
- 8 juniper berries.
- ¼ lemon.
- 1 tsp peas of black pepper.
- 2 lavrushki.
- ½ tsp. salt and ground pepper.
- Clove of garlic.
- 2 apples.
- 4 sprigs of parsley.
Washed and dried carcasses are rubbed on top with salt and ground pepper. Inside the bird, a portion of the available lemon, berries and lavrushka are stuffed. Torn parsley, peppercorns, chopped garlic and apple slices are sent there. All this is wrapped in foil and placed in the oven. Prepare the duck at 180 degrees for about an hour and a half. Fifteen minutes before the completion of the process, it is freed from the foil and lightly browned.
With nuts, dried fruits and citrus
Duck baked in foil with oranges, dried apricots and prunes will be a good decoration for any family celebration. To prepare it you will need:
- Bird carcass weighing 2 kg.
- 5 apples.
- 2 oranges.
- 10 dried apricots.
- 10 prunes.
- 10 walnuts.
- 3 cloves of garlic.
- Salt, refined oil and spices.
The carcass is washed and dried with paper towels. Then it is rubbed on all sides with salt and spices, and inside it is also coated with garlic. A duck prepared in this way is stuffed with a mixture of chopped apples, oranges, nuts and dried fruits, and then sutured. Before going to the oven, it is lubricated with refined oil and covered with foil. Cook the bird at 180 degrees. Fifteen minutes before turning off the oven, the foil is carefully removed from the mold so that its contents are slightly browned.
Bird with Apples in Wine
The duck baked in foil is a win-win and very simple dish that has repeatedly helped out many housewives. To nourish and nourish your family and friends, you will need:
- Bird carcass weighing 2 kg.
- 50 g of butter.
- 3 tsp melted honey.
- A glass of red dry wine.
- 1 kg of sweet apples.
- Sugar, salt and spices.
You need to start the process with making the sauce. To do this, in a saucepan combine wine and honey and boil it all over low heat. After the volume of the mixture is halved, butter is added to it. Mix everything well, cool and divide in half. 500 g of chopped and peeled apples are immersed in one of the parts.
Now it's time for the duck. Her mot, dried and rubbed with salt and spices, and then stuffed with pickled apples, smeared with the rest of the sauce and wrapped in foil. Bake the bird at 200 degrees for about an hour and a half. Then it is freed from the foil, wrapped in halves of the remaining apples sprinkled with sugar, and briefly returned to the oven.
With cardamom and rosemary
The duck baked in foil using the technology described below is extremely juicy and aromatic. It goes well with boiled rice or potatoes, which means it will help to diversify the usual diet a little. To prepare it you will need:
- Duck carcass.
- 4 g of cardamom.
- ½ tbsp l rosemary.
- 3 medium sour apples.
- Salt, refined oil and pepper.
Washed and plucked duck is thoroughly dried with paper towels. Then it is pickled in a mixture of salt, vegetable oil, cardamom, rosemary and pepper. The carcass prepared in this way is stuffed with slices of peeled apples, sewn up and wrapped in foil. Bake it at 180 degrees for about an hour and a half. At the end of the designated time, the bird is freed from the foil, watered with the allocated juice and brought to full readiness.
With mustard
This delicious and juicy duck, baked in foil, goes well with almost all side dishes and can be a good option for a family dinner. To cook it, you will need:
- Bird carcass.
- Not too spicy mustard.
- Fragrant spices, salt and olive oil.
The gutted duck carcass is washed under a tap and dried with paper towels. Then it is rubbed with a mixture of mustard, salt, spices and olive oil. After sixty minutes, the marinated bird is tightly wrapped in foil and baked at medium temperature. The duration of the process is about one and a half hours.
In wine-vinegar marinade
Using the technology described below, a very fragrant and soft duck is obtained, covered with a delicious golden crust. To prepare it you will need:
- Bird carcass weighing 2 kg.
- 60 ml of dry red wine.
- 6 cloves of garlic.
- 40 ml of 6% wine vinegar.
- 70 g of natural honey.
- 35 ml of refined oil.
- Pepper, nutmeg, cinnamon and ginger.
You need to start the process with the creation of a marinade. To do this, crushed garlic, spices, honey, oil, wine and vinegar are combined in a deep bowl. The resulting mixture is coated with the washed bird carcass and left for a day. After this time, it is wrapped in foil and transferred to a mold. The bird is sent for further heat treatment. Those who do not know how long it is to bake a duck in foil in the oven, you need to remember that the duration of the process depends on the mass of carcass used.
With oranges and quince
This delicate and mouth-watering dish has a palpable citrus aroma and a pleasant taste. To prepare it, you will need:
- Duck weighing 1.6 kg.
- 600 g of oranges.
- 100 g quince.
- 2 tsp sea salt.
- 2 tsp honey.
- 25 ml of soy sauce.
- 2 cloves of garlic.
- Ginger, hot and black pepper.
The washed duck is rubbed with a mixture of salt and spices and left for five hours. At the end of the designated time, the carcass is stuffed with slices of oranges and quince slices, and the skin is coated with honey, combined with a small amount of citrus juice. All this is covered with foil and placed in a mold. A bird prepared in this way is sent for further heat treatment. Those who are interested in how long to bake the duck in the foil in the oven should remember that the duration of the process in this case is about fifty minutes.
Rice Stuffed Bird
Any novice housewife can cope with the preparation of this beautiful festive dish without any problems. To bake a stuffed duck, you will need:
- Bird carcass weighing 2.5 kg.
- A glass of a mixture of wild and long rice.
- 2 large onions.
- 10 duck liver.
- 4 cloves of garlic.
- 2 green apples.
- 1 tsp ginger powder.
- 2 tsp each dry white wine, soy sauce and flower honey.
- Salt and ground cinnamon.
So that you get a soft and tasty duck baked in foil, the washed carcass is punctured in several places, poured with boiling water and dried. Then it is stuffed with boiled rice mixed with fried garlic, onions, apples, liver, salt and spices. The abdomen of the birds is carefully sewn up with a thick thread, and the carcass itself is rubbed with marinade made from heated wine, soy sauce, ginger powder, salt and pepper. Stuffed duck is laid out on a wire rack installed in a baking sheet filled with a small amount of water, and covered with foil. Bake the dish at moderate temperature for at least an hour.