Baked duck is one of the most beloved main courses for Christmas and Easter. It is ideal for a festive table, because the remains of the bird can be used in many other recipes. From one small duck, you can cook four servings of the finished dish.
Since the duck is a rather fat bird, you need to make some effort to eliminate excess fat. This is easy enough if you bake breasts or cook only legs. This process will be a little more complicated if you take a whole duck. The best way to drain excess fat is to poke holes in the skin to let the fat flow out when baking.
Asian style roast bird
Using this Asian recipe, you can bake duck in the oven very easily and simply. You will need the following ingredients:
- 1 whole duck;
- half a glass of soy sauce;
- 8 glasses of water;
- half a glass of sriracha sauce plus 2 tablespoons in addition;
- 2 star anise;
- 1 teaspoon lemon zest;
- 1 teaspoon dried ginger;
- 3 slices of lemon.
How to cook an Asian-style duck?
How to bake a duck in the oven in Asian style? Preheat the oven to 190 ° C. In a large saucepan, mix water, half a glass of soy sauce and sriracha, bring to a boil over medium heat. Put the duck there and boil for 3-4 minutes. Remove the bird from the pan and wipe it with a paper towel.
Mix all the spices with two tablespoons of tablespoons of sriracha sauce, rub the duck inside with them and leave the excess marinade inside the carcass, put lemon slices in the same place. Using a kitchen thread, tie the legs together, and also turn the wings under the back.
Place the duck in a roasting pan and bake at 190 ° C for 35-40 minutes per kg, or until the juices released are clear. Remove from oven and let stand 10-15 minutes before slicing. As you can see, this is one of the simplest recipes on how to bake the whole duck in the oven.
Serve with Asian herbs and spicy plum sauce. The cooked duck can be heated in a hot oven at 200 ° C for 10 minutes.
Duck with apples and irish whiskey
Baked bird with apples is a classic of many holiday tables. As a rule, fragrant seasonings are also used in such recipes. Below is an easy recipe for duck with apples baked in the oven. You will need the following:
- 1 whole duck weighing approximately 2.5 kg;
- salt and pepper;
- 1 apple, peeled and diced;
- 1 stick of cinnamon;
- 1 clove of garlic;
- 2 tablespoons universal seasoning for poultry.
For glaze:
- 0.5 l of apple juice;
- 100 ml apple cider vinegar;
- 1 apple, peeled and diced;
- 250 grams of brown sugar;
- 1 stick of cinnamon;
- 3 cm slice of ginger, peeled and chopped;
- 4 grains of cardamom;
- 1 teaspoon red chili flakes;
- 2 teaspoons universal seasoning for poultry;
- 2 cloves of garlic;
- 1/2 teaspoon tea mustard powder;
- 1/2 teaspoon of tea salt;
- 4 tablespoons Irish whiskey.
How to cook it?
The following recipe with a photo of baked duck in the oven. Preheat the oven to 200 ° C. You will need a frying pan with a rack inside. Cut the apple into cubes and mix with all the spices. Place slices of apple, garlic and cinnamon inside the duck and close the hole.
Place the bird on a rack and season with salt and pepper, rubbing them into the skin. Place in a preheated oven for approximately 2 hours 20 minutes (20 minutes for every 500 grams plus 20 minutes).
While the duck is cooking, cover. Place all the ingredients except the whiskey in a large saucepan and bring to a boil, stirring occasionally, until sugar is completely dissolved. Reduce heat and simmer until the liquid takes on the consistency of a glaze (about 20 minutes).
Remove from the stove and strain, return to a slow fire and add whiskey, cook for another 5 minutes. Then you need to season with this mixture the duck baked in the oven with apples.
15 minutes before the end of the cooking time, remove the bird from the oven and drain the fat from the bottom of the frypot, carefully rub the whole carcass with icing and return to the oven for 5 minutes, repeat this 2 more times. Remove the finished duck from the oven, cover with foil and leave for 10-15 minutes before cutting.
Duck with lemon and celery
To cook a bird according to this recipe, you will need a lot of time, more than 2 hours. But the results will pleasantly surprise you, as well as your guests. How to bake a duck in the oven according to this recipe? So you will need:
- 1 large whole duck;
- 1 lemon
- salt and pepper;
- 2-3 celery stalks;
- flour;
- Red wine.
How to do it?
Before cooking, leave the duck to warm to room temperature. Preheat the oven to 200 degrees. Use a needle or a very sharp knife to pierce the skin in many places without tearing it. This will release fat and leave a pleasant crisp (you can look at the photo of the duck baked in the oven in such a way to make sure of this).
Cut the lemon into wedges and wipe the whole bird with it. Then place the wedges themselves inside the cavity of the duck. Rub the carcass with salt on top.
Place the celery stalks on the bottom of the roasting pan and lay the duck breast up. When the oven is fully heated, bake the bird for 25-45 minutes per kg.
Then remove the duck from the oven and place on a cutting board. Cover it with foil and let stand for at least 15 minutes before cutting.
If you want to make a sauce, you can take celery from a fryer and drain most of the fat, and then heat them in a pan on the stove. Add about a tablespoon of flour and mix thoroughly, cook over medium heat for several minutes. Add wine to taste, season with salt and pepper.
Tangerine Duck
Baking a duck in the oven using the recipe below may seem complicated. It is carried out in three stages: first, heating takes place to drain the fat, then the bird is stewed in a fragrant sauce in a fragrant broth. The final stage is roasting, which allows you to get juicy meat and crisp skin. You will need:
- 1 medium duck;
- black ground salt and pepper;
- 6 garlic cloves, peeled and crushed;
- 4 sprigs of rosemary;
- 2 leaves of laurel;
- 1 small yellow onion, quarters;
- 3 tablespoons olive oil;
- 3 tablespoons unsalted butter;
- 2 cups duck or chicken stock;
- 1/2 cup dry white wine;
- 3/4 cup sugar;
- 3/4 cup white vinegar;
- 6 large tangerines, peeled and divided into segments.
How to cook a duck with wine and tangerines?
Preheat the oven to 160 degrees. Rub the duck inside and out with salt and pepper, and also place garlic, rosemary, thyme, bay leaves and onions inside the carcass. Tie the legs with culinary thread. How to bake a juicy duck in the oven?
Heat two types of oil in a broiler over medium heat. Fry the duck, turning as necessary, until brown, for 8-10 minutes. Then take it out and transfer it to a separate bowl, remove everything from the fryer except three tablespoons of fat. Pour the broth and wine, mix and boil. Put the bird back in the roasting pan with the breast up, cover with foil and place in the oven. Bake from 40 minutes to an hour, until the meat is soft. After that, remove the foil, increase the oven temperature to 200 degrees and continue to bake until the skin becomes brown and slightly crisp, for 25-30 minutes. Leave the finished duck to stand for 20 minutes before slicing.
If you wish, you can bake the duck in the oven in the sleeve according to this recipe, using it instead of foil. Cooking time will remain the same.
Meanwhile, mix sugar, vinegar, tangerines and 1/2 cup water in a medium saucepan, bring to a boil. Reduce heat to moderate. Cook until the tangerines are boiled, and the sauce becomes thick, from 45 minutes to an hour. Serve the duck by chopping it into pieces and spreading it on a dish, pouring sauce on top.
Indian recipe
This recipe for baking duck in the oven is ideal for those who love a combination of sweet and spicy. If you take a duck weighing 2.5 kg, it will take about 2 hours to cook it. In total you will need:
- 1 duck;
- 1 tablespoon chili powder;
- 1 tablespoon of garlic powder;
- 1 tablespoon of salt;
- 1 large sour apple;
- 2 cloves of garlic;
- 2 sheets of sage;
- 1 teaspoon olive oil.
Fruit Sauce:
- 4 tablespoons chutney sauce;
- 2 tablespoons canned peaches mashed in mashed potatoes;
- juice of 1 orange;
- 3 tablespoons leaked duck fat;
- 1/4 cup red wine.
How to make a duck in Indian
Sprinkle the carcass of the duck inside and out of the chilli with garlic powder and salt, and rub thoroughly. Cut small pieces of skin on both sides of the breast.
Mashed garlic, sage and olive oil, and apply it to the skin of the duck, as well as under the skin through the cut holes. Cut the apple into small pieces and place it inside the bird. How long does it take to bake a duck in the oven?
Bake at 175 degrees for one and a half to two hours, depending on the size of the carcass.
While the bird is baking, make the sauce. Put all the ingredients for it in a saucepan and heat until the alcohol from the wine evaporates. It takes about 6 minutes, you should get about a glass of ready-made sauce.
Once the duck is ready, cut it into pieces, pour the sauce and serve.
Duck with spicy red cabbage and cranberries
This is a fantastic baked duck recipe for the winter months. Spicy red cabbage not only adds an original flavor to the dish, but also looks beautiful. Serve this baked duck with toasted almonds and rosemary. You will need:
- 1 duck whole;
- 20 ml olive oil;
- 25 ml Cointreau;
- 100 ml of orange juice;
- 1 tablespoon granulated sugar;
- 1 pinch of nutmeg, grated;
- 100 ml of red wine;
- 50 ml red wine vinegar;
- 1 tablespoon redcurrant jam;
- 1 red chilli, finely chopped;
- 10 grams of fresh ginger, grated;
- 4 juniper berries, crushed;
- 1 bay leaf;
- 1/2 cinnamon sticks;
- 2 grains of clove;
- 1 lemon, juice and zest;
- 1 clove of garlic;
- 1/2 head of red cabbage, finely chopped;
- 200 grams of cranberries, fresh;
- 1 sprig of fresh rosemary.
How to make a spicy duck with berries?
How to bake a duck in the oven with berries? Preheat the oven to 190 ° C. Add olive oil to the preheated pan and fry the duck on all sides, until evenly golden brown. After roasting, place the bird on a baking sheet and bake for 35 minutes. Then turn over and continue cooking for another 40 minutes, repeat if necessary. In total, you need to calculate the cooking time of 40 minutes per kilogram of poultry.
Meanwhile, heat nutmeg, red wine, vinegar, chili, redcurrant jam, ginger, juniper berries, bay leaves, cinnamon, cloves, lemon juice and zest, garlic in a large saucepan. As soon as the mixture boils, add red cabbage and slowly cook for about 20 minutes. Add cranberries and cook for another 10 minutes until the cabbage is cooked. Very little liquid should remain at this stage. Remove the cinnamon stick, cloves, garlic and bay leaf from the sauce.
In a separate pan, heat cointreau, orange juice and sugar and bring to a boil. Cook slowly to form a syrupy consistency.
Remove the duck from the oven and apply orange syrup over the entire surface, rubbing it thoroughly. Leave to soak for 10 minutes. Do not turn off the oven at this time.
To finish cooking, put the duck back in the oven and bake for another 5 minutes. Put spicy cabbage on portioned plates, place the finished duck on top, cut into pieces. Serve with carrots, parsnips, or any winter vegetables of your choice.
Duck legs with polenta
As a rule, the duck is baked whole, but you can cook a delicious dish from its individual parts. For example, bake duck legs in a fragrant sauce. For this recipe you need:
- 2 kg of duck legs;
- salt, freshly ground pepper;
- 12 branches of thyme;
- 10 cloves of garlic, minced;
- 2 bay leaves, crumbled;
- 2 tablespoons of tea juniper berries;
- 1 tablespoon of vegetable oil;
- 1 large onion, chopped;
- 2 medium carrots, peeled, chopped finely;
- 2 stalks of celery, chopped;
- one and a half glasses of dry red wine.
For garnish:
- one and a half glasses of milk;
- salt, freshly ground pepper;
- 2/3 cup coarse polenta.
To complement;
- 1 teaspoon red wine vinegar;
- 1 large bunch of chard;
- 3 tablespoons of olive oil, individually;
- 6 cloves of garlic, minced;
- salt, freshly ground pepper;
- half a teaspoon of chopped red pepper flakes;
- 1 lemon, cut in half;
- 30 grams of parmesan, finely grated (about 1 cup);
- 2 tablespoons unsalted butter.
How to cook duck legs?
How tasty is it to bake the duck in the oven in parts? Pierce the peel on the legs with the tip of a knife or fork on all sides. Season with salt and pepper. Place the legs on a large baking sheet. Sprinkle thyme, garlic, bay leaf and juniper berries on top, rubbing them into the meat. Leave to soak for 30 minutes.
Preheat the oven to 110 ° C. Heat the oil in a large pan with a thick bottom, fry the onions, carrots and celery, stirring occasionally, until soft, for 8-10 minutes. Pour the wine, bring to a boil and cook until the volume is reduced by half, 6-8 minutes. Add a glass of water and pour the mixture onto a baking tray with legs. Cover with foil and simmer in the oven on the lower rack one and a half or two. Then turn the legs over and simmer for at least an hour. Remove from the oven, drain the fat and refrigerate.
While the duck is cooling, keep the oven at 110 ° C.
Put milk and 2 cups of water in a large fully metal pan, boil. Season with salt and pepper, slowly boil, constantly stirring. Cook for about 5 minutes. Cover or foil and reposition to the lower rack in the oven. Bake until the polenta is thick and the grains soft. It takes about 20-30 minutes. Mix the finished side dish.
While the polenta is in the oven, pour the duck fat and juices into a medium skillet and simmer over low heat until the mixture thickens, 15-20 minutes. Stir with vinegar and keep the mixture warm.
Remove the polenta from the oven, increase the temperature to 200 degrees. Place the baking tray with duck legs on the upper rack, fry without adding fat and liquid, until the skin is covered with a crispy crust. It will take about 20 minutes.
Meanwhile, remove the stems from the leaves of the chard, cut the leaves. Grind the pieces of the stem into medium pieces, crumble the leaves. Pour half the oil into a large skillet, fry the garlic until golden brown for 2 minutes. Move it to a large bowl. Add the stems to the skillet and fry until crisp. Transfer to a bowl of garlic.
Add the remaining oil to the pan, put the chopped chard leaves in a handful in it, fry for about 2 minutes. Season with salt and pepper. Mix with stalks and garlic and transfer to a dish. Sprinkle with red peppercorns and squeeze the lemon onto the mixture.
Add the parmesan and butter to the polenta, stir well. Serve the duck with polenta, fried chard and sauce.