Baked duck is a decoration of any festive table, regardless of the importance of the celebrated event. Many housewives already have their own proven recipes. However, for those who have not yet acquired such, you can use one of the following. These best duck recipes will help you create a complete holiday table.
Peking Duck Recipe
Essential Ingredients:
- Duck (Peking breed) - one and a half kilograms.
Sauce:
- Adjika - two hundred milliliters.
- Sunflower oil - two tablespoons.
- Soy sauce - eighty milliliters.
Marinade:
- Rice vodka - twenty five milliliters.
- A mixture of peppers - a teaspoon.
- Water - one and a half liters.
- Bay leaf - two pieces.
- Cinnamon is one stick.
- Hot peppers are one thing.
- Soy sauce - eighty milliliters.
For scalding:
- Wine vinegar - two hundred milliliters.
- Water - four and a half liters.
Step by step recipe
Peking duck at home - the recipe is quite complicated and lengthy. The carcass of a Peking duck before pickling is first pickled, and then scalded. To prepare the marinade, you need to use the duck recipe in the oven. Place all the spices indicated in the recipe in a food bag and grind with a kitchen hammer. Strong and long beat off is not necessary. Next, pour the spices from the bag into a bowl of water. Then pour rice vodka or regular vodka, in the absence of rice, as well as soy sauce. Stir all the components of the marinade well.
Next, place the duck in a large-diameter container with a lid. Pour in accordance with a step-by-step recipe with a photo of the duck in the oven, cooked with marinade and cover the container with a lid, place in the refrigerator. Marinate the duck for forty-eight hours, remembering to turn the carcass every six hours to the other side. This must be done all the time, while the duck is pickled.
We prepare the mixture and fry the duck
Remove the pickled duck in the oven from the marinade and place it on the wire rack and place over the sink. Now you need to prepare the mixture for scalding duck. Pour water into the pan and, putting on a strong fire, bring to a boil. Reduce heat after boiling and pour wine vinegar. Stir and remove the pan from the heat. Pour boiling water with a ladle and pour it over the duck on the wire rack until the liquid is finished. The skin should become elastic and change color.
After scalding, be sure to remove excess fluid with towels or napkins. Twenty-five minutes later, the duck can be baked. Further, according to the duck’s recipe, you need to turn on the oven and wait for it to heat up to two hundred degrees. On the lower level place a baking sheet with high sides, filled with water. On the grate from the oven, apply sunflower oil and place our prepared Peking duck on it. Place the wire rack over the baking sheet with water and, closing the oven, bake for an hour and a half, checking the readiness of the duck.
While the duck is baking, it is necessary to prepare the sauce. Turn on a strong fire and heat a special wok pan on it. Pour soy sauce into it first and, without ceasing to stir, bring to a thickening. Next pour in sunflower oil and, after stirring, cook for three minutes. Add adjika last, mix and simmer for three to four minutes. Duck recipe in the oven is prepared. We still have time to prepare Peking duck vegetables.
Wash the cucumbers and the white part of the leek. Cut the onion into thin strips, and the cucumber into thin slices. Peking-style duck baked until ready to get out of the oven and cut it into portions. Peking-style duck is served with fresh vegetables and spicy sauce. The time and effort spent on its preparation pays off with the refined taste of the finished dish.
Stuffed duck in a sleeve
What products will be required:
- Duck carcass - from one and a half to two kilograms.
- Provencal herbs - dessert spoon.
- Honey - two dessert spoons.
- Ground pepper - half a teaspoon.
- Soy sauce - five tablespoons.
- Garlic - three cloves.
- Salt is a teaspoon.
- Champignons - three hundred grams.
- Onion is the middle head.
- Carrots are one thing.
- Dill - a few sticks.
- Oil - one hundred milliliters.
- Rice is a glass.
How to cook a duck in a sleeve
To cook a recipe for a duck in the oven in the sleeve, the bird’s carcass should initially be poured with boiling water and dried well. The next step is to cook the marinade. You need to take a deep bowl and pour soy sauce in it, also add Provencal herbs, salt, crushed garlic and ground pepper. Mix all the spices together well. Roasted duck marinade in the oven is ready.
It is good to grate the duck with the marinade, first inside and then outside. The minimum time that the carcass should be pickled is two hours, but it is better to put it all night in the refrigerator. Next, you need to prepare the filling according to the recipe for the duck in the sleeve, with which the duck will be stuffed. To do this, carrots, mushrooms and onions should be peeled, washed and finely chopped.
In a large hot frying pan with oil, fry vegetables with mushrooms to a beautiful golden color. Then pour water into the pan, pour well-washed rice, and also do not forget to salt and pepper. Stir the contents of the pan. Cover, reduce heat to a minimum and simmer until rice is cooked. You can add dill or other herbs as you wish.
Duck stuffing
Cooked according to the recipe duck in the filling sleeve must be given time to cool. Remove the pickled duck from the refrigerator and stuff it with chilled filling and connect the edges, sewn up or chipped with toothpicks. The duck is completely ready for baking. It must be placed in a special baking sleeve and tie at its ends. Three or four small punctures must be made in the upper part of the sleeve so that the steam can freely go outside.
A duck in a sleeve placed in a mold is sent to the oven and baked for an hour and a half at a temperature of one hundred and ninety degrees. After the time indicated in the recipe for the duck in the sleeve, remove the form, carefully cut the sleeve. Return the duck back to the oven for another thirty-five minutes. Pickled and stuffed duck is ready to please you with its rich taste and aroma.
Baked duck with apples
List of ingredients:
- A duck is one thing.
- Cinnamon - a dessert spoon.
- Sour apples - ten pieces.
- Pepper - a third of a teaspoon.
- Pepper - half a teaspoon.
- Salt is a teaspoon.
- Lemon juice - a tablespoon.
- Bay leaf - one piece.
- Oil - three tablespoons.
Cooking process
Having prepared all the necessary products according to the recipe for ducks in the oven with apples, you can start cooking. Since the carcass is pre-marinated and done in advance, the marinade itself must first be prepared. In a bowl, mix the following ingredients: lemon juice, nutmeg, deodorized oil, and cinnamon. Before rubbing the marinade, wash the duck, remove the remnants of feathers from it and dry it. Then treat with a dry mixture of ground pepper and salt, both the inside and the entire surface of the carcass.
After that, it remains to rub the previously prepared marinade into the duck. Wrap in a food bag and refrigerate. The pickling process takes from three to eight hours. The best option is to pickle the duck in the evening, and already in the morning to stuff and bake. Filling from apples of sour varieties is very easy to prepare. All apples are well washed and dried. Then cut each apple into four parts and remove the seed core.
Three to four cut apples are placed inside the duck. Stuff the duck with apples, placing also the bay leaf inside. The wings and ends of the legs need to be wrapped with baking foil so that they remain soft and juicy. Put the duck in a greased form and send it to bake in an oven preheated to one hundred and eighty degrees. Be sure to pour fat in the cooking process, which will form, observing an interval of twenty minutes. Exactly sixty minutes later, take out the duck form and cover it with the remaining quarters of apples.
The duck with apples returns to the oven for another sixty minutes and is also poured with fat and juice from apples. In two hours, a soft and juicy duck with hot apples will become the main dish of both an everyday and a festive table. Tender and flavorful meat with sourness will appeal to everyone who tastes it.
Baked duck with cream and wine
Product Composition:
- Red wine - three hundred milliliters.
- Cream - two hundred milliliters.
- Duck - two kilograms
- Ghee - fifty grams.
- Orange zest - dessert spoon.
- Ground pepper - half a teaspoon.
- Onion is a large head.
- Celery root is one hundred and fifty grams.
- Thyme - a tablespoon.
- Carrots - two pieces.
- Salt is a dessert spoon.
- Leek - two stalks.
Cooking according to the recipe
If you still do not know how to cook such an exquisite dish as baked bird, we suggest using the recipe with a photo of the duck in the oven and then the result will please you. First you need to make sure that there are no feather residues on the duck carcass. Then it needs to be washed and dried with towels. Cut the duck in half lengthwise, and then cut each part as well. Grate all four parts with mixed pepper and salt. Put the meat aside for now.
Now all the vegetables included in the duck recipe in the oven must be cleaned and washed. Trying to cut as small as possible, chop the leek and onions, carrots and celery with a knife. Then put melted butter in a cauldron with a flat bottom and put on medium heat. When the butter melts and the cauldron warms up well, put the duck cut into pieces into it. Fry the meat until it is rosy, not forgetting to turn it over.
Next, you need to put chopped vegetables in a cauldron with meat and fry for twenty minutes, pouring a little dry wine. Sprinkle the fried pieces of duck with vegetables chopped thyme and place the cauldron in the oven. At a temperature of one hundred and sixty degrees, the duck is stewed for one hour. Cauldron cover is not necessary. All the time you cook the duck in the oven, you need to pour cream on it. Take the cauldron with the finished duck from the oven, sprinkle with the zest of orange, mix and leave it under the lid for twenty minutes. Arrange juicy and fragrant pieces of duck on a plate with stewed vegetables. Fresh vegetables will also not be superfluous.
Duck with quince in the oven
Products:
- Quince - four pieces.
- A duck is one carcass.
- Oil - two tablespoons.
- Salt is a teaspoon.
- Ground pepper - a quarter teaspoon.
- Spices for meat - a tablespoon.
- Honey - fifty milliliters.
Cooking duck with quince
Wash, dry and grate the duck with mixed spices for meat, salt and red pepper. Wash quince well and cut into slices. Coat the duck inside with honey and fill with quince. Connect the edges of the carcass. Top the duck with plenty of honey and immediately place in a bag for baking. Put the remaining quince slices in a bag and tie the end. In a bag, be sure to make several punctures with a toothpick. Otherwise, it may explode during baking.
Put the duck in the mold and place in the oven. Bake for two hours in an oven at one hundred and ninety degrees. To make the duck crust, about twenty minutes before completing the preparation, you need to cut the bag and pour the duck over the baked juice. Put the rosy duck on a dish and lay the baked quince slices around. A duck and quince cooked according to a step-by-step recipe are very tasty.