Duck is no less tasty bird than chicken. If you learn how to cook it correctly, you can get a very tasty dish that will delight family members and invited guests. Well, here's a note of some great recipes.
1. Duck with oranges in the oven
Ingredients:
- young duck - about 2 kg;
- orange;
- celery root.
For marinade:
- lemon juice;
- orange juice;
- a teaspoon of black pepper;
- a tablespoon of salt;
- a teaspoon of "provencal herbs" (mixture);
- a teaspoon of dried sage;
- a tablespoon of olive oil.
For glaze: orange juice, two tablespoons of honey, two tablespoons of dessert wine.
Preparation: we clean the duck from offal; cut off wings, fat, tail and unnecessary skin of the neck. Mix everything you need for the marinade. We spread the duck in the finished marinade and let it brew for about six hours. It will not be superfluous if you even put it in the refrigerator for the night.
Next, you need to cut the orange into four parts. Remove the duck from the marinade and put in a baking dish (which is already greased with vegetable oil). Inside the duck, lay an orange and celery. Optionally, you can add more apples. After that, put the form in the oven and bake at 190C. The baking time can be different, but on average it is one and a half hours. Do not forget to periodically water the duck with the juice that stands out from it.
To make the duck with oranges in the oven even more delicious, prepare glaze for it. To do this, mix orange juice, dessert wine and honey. We pour them into a saucepan and boil until the liquid becomes half as much. In general, you should get an orange syrup.
We take out the duck, remove the celery from it, but cut the orange into slices and spread them around the duck for decoration. Water the duck with the prepared glaze and serve. Duck with oranges in the oven is ready.
2. Duck with potatoes in the oven
Ingredients:
- duck (preferably wild);
- two onions;
- four potatoes;
- head of garlic;
- five tablespoons of olive oil;
- teaspoon of red pepper;
- teaspoon of black pepper and salt.
Preparation: Mix in a bowl two types of pepper, salt. Rub the duck with the mixture, and then inside. If there is time, let the duck marinate for at least an hour. Put the duck in the mold, pour olive oil and bake at 220 for twenty-five minutes. Then remove the form from the oven, cover the duck with potatoes on all sides, do the same with the onion, which must first be cut into rings. Put back into the oven and bake until fully cooked.
3. Duck with quince in the oven
No less tasty than a duck with oranges, the same bird is obtained in the oven, but only with quince. Here is the prescription.
Ingredients:
- one duck (about two kilograms, a little more can be done);
- one quince;
- fifty milliliters of olive oil;
- seasonings, salt;
- a bunch of mint.
Preparation: To prepare the marinade, mix olive oil and spices. Rinse the duck well, remove the rest of the feathers, if any. Rub the bird with salt, and then soak in the cooked marinade (inside too). Grind the mint with a knife, and remove all the seeds from the quince. Cut the quince into large pieces and place it in the duck. Send mint there too. Pin up the skin of the bird with toothpicks.
For baking duck we will use a special sleeve. The baking temperature is 180C, after about an hour it needs to be lowered by 20C. Thirty minutes before the end of cooking, you need to pierce the sleeve with a knife. In this case, our bird is covered with a delicious crust.
Many may wonder what spices and spices are best to choose. In principle, any. For example, such as turmeric, dried basil, rosemary, oregano, marjoram. It is not recommended to use garlic and pepper, as they drown out the taste of quince. To make the duck look more beautiful, laying in the sleeve, sprinkle it with greenery.