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Duck in the oven: a simple recipe. Video
Duck meat is stewed, boiled, steamed or baked. Oven-made poultry is one of the most successful cooking options. Cooking a whole carcass is more convenient, as it looks more attractive, and it is more convenient to cut it before serving.
How to cook delicious duck with apples
To do this, you will need the following products: – 2 kg of duck; – 0,5 kg of Antonov apples; – salt; – ground ginger; – cinnamon; – lemon juice.
Prepare your bird. If you need to defrost it, you should do it in advance. Wash the carcass thoroughly, singe off excess hairs with gas. Wipe the duck with a towel, rub inside and out with spices. Leave it at room temperature for two hours.
Before cooking, duck can be marinated in red wine, a mixture of vinegar, spices and oil, or greased with soy sauce and kept in a cool dry place for XNUMX hours
Prepare the filling. Wash the apples, peel them and cut them into large cubes or wedges. Sprinkle lightly with lemon juice to keep the flesh from darkening, and sprinkle with cinnamon. Stuff the bird with fruit, sew up with thread, or secure the hole with toothpicks.
Place the duck back down on a greased baking sheet, place the oven at 180 ° C. Bake for 2 hours, periodically pouring juice over the skin. Then lower the temperature to 100 ° C and cook for another 40 minutes. For a crispy skin, pour cold water on the duck before removing it. Remove the poultry, place it on a baking sheet and garnish with vegetables and herbs. Serve whole and cut into portions on the table.
The bird prepared according to this recipe will turn out fragrant and very juicy. To do this, you need the following products:
– 1,5 kg of duck; – salt; – ground red pepper; – 60 ml of orange liqueur; – lemon juice; – 100 g of honey; – 1/2 lemon; – mustard; – onion.
Rinse the duck under water, pat dry and pierce the skin in several places. Fat will drain from the carcass through these holes during cooking. Stir in the red pepper, salt and lemon juice, then rub the duck with the mixture. Preheat the oven to 180 ° C, place the poultry on a baking sheet and bake. Wait 15 minutes, reduce heat and cook the carcass for another hour, periodically draining the fat.
Combine honey, mustard, finely chopped onion, lemon juice, orange liqueur and ground red pepper to taste. Pour the mixture into a saucepan and place over low heat. Once the sauce has thickened, remove and rub through a sieve. 10 minutes before cooking, pour some of the sauce over the duck, then remove from the oven, transfer to a plate, cut into pieces and serve with the remaining sweet gravy.
Duck stuffed with cabbage
– Duck for 2 kg; – 2 large sour apples; – 6 pcs. prunes; – 6 pcs. dried apricots; – 2 pieces of white bread; – 1 orange; – 1 kg of white cabbage; – 2 cloves of garlic; – salt; – ground black pepper; – 15 g adjika;
Rinse the duck in cool water and remove any remaining feathers. Make an incision along the ribcage and remove the insides. Rub the carcass with salt and black pepper.
Soak dried fruits in a bowl of water. Rinse and dice the apples. Chop the white bread. Stir fruit and bread in a bowl, sprinkle with orange juice. Stuff the bird with the mixture, sew it with threads. Lubricate the skin with adjika and spices to taste. Pack the duck into the sleeve. Place on a baking sheet and bake in the oven at 180 ° C for about 1 hour. Remove from oven, cut wrap and cook for another 40 minutes. Serve whole with vegetables, fresh fruit and boiled potatoes.