Duck meat is a perfectly balanced product, useful for everyone and very tasty. How do you cook duck so that those who find it oily or tough will ask for more? The duck is fried, stewed, boiled and baked. Duck cooked whole is especially effective, but duck fillet is no less willingly prepared. The main thing is to choose a young bird, for this you need to pay attention to carcasses weighing from 2 to 2,5 kg, birds of greater weight will have tough and dry meat. In recipes, an approximate cooking time is always given, depending on the weight of the duck, you can calculate it yourself. Typically, there are 40 minutes of cooking per kilogram of weight, plus 20 minutes for additional browning.
Duck cooked in a rooster
Ingredients:
- Duck – 1 pc.
- Onions – 1 pc.
- Butter – 70 gr.
- Wine vinegar – 2 tbsp. l.
- Cloves, black peppercorns – 4-5 pcs.
- Ground black pepper – to taste.
- Salt – to taste.
Duck purchased from the market, peel, burn on the fire, remove the offal and cut off the bottom. Defrost the vacuum-packed duck on the lower shelf of the refrigerator and rinse. Grate the carcass on all sides with salt and ground pepper, sprinkle with vinegar and let it brew for an hour or two. Cut the onion into large pieces, put it in the belly of the duck, if desired, put the chopped offal there, add cloves and peppercorns. Heat the duck, add butter and duck. Fry over high heat, turn over, fry the other side and reduce heat. Cook the duck, adding water if necessary. Willingness to check by piercing the fleshy places with a thin knife or skewer. When the secreted juice becomes transparent, the duck is ready.
Stuffed duck
Ingredients:
- Duck – 1 pc.
- Onions – 1 pc.
- Buckwheat – 200 gr.
- Egg – 2 pcs.
- Lemon – 1 pcs.
- Sunflower oil – 1 tbsp. l.
- Chicken seasoning – to taste
- Ground black pepper – to taste.
- Salt – to taste.
Rinse the duck, rub with salt and drizzle with lemon juice. Boil buckwheat with the addition of salt, mix with raw eggs. Cut the onion into half rings, fry in a pan, mix with the buckwheat filling. Put the filling inside the duck, sprinkle generously with seasoning and pepper on top, wrap the carcass in foil. Cook in an oven preheated to 200 degrees for an hour, unfold the foil and let the duck brown. Turn off the oven, leave the duck inside for 10 minutes and then serve with cranberry or lingonberry sauce.
Duck with apples
Ingredients:
- Duck – 1 pc.
- Apple – 5-7 pcs.
- Ghee butter – 50 gr.
- Sugar – 20 gr.
- Ground nutmeg – pinch
- Ground black pepper – to taste.
- Salt – to taste.
Rinse the duck, rub with a mixture of salt, pepper and nutmeg. Wash the apples, cut into large slices, remove the core, sprinkle with sugar. Put the apples in the duck, fasten the skin with toothpicks. Put butter, duck in a baking sheet with high sides or in a cast-iron brazier and cook in an oven preheated to 250 degrees for 30-40 minutes. Reduce the heat to 180 degrees, spread the remaining apples around the carcass, cook for 50-60 minutes, pouring the released juice. Remove the apples from the finished duck, put them along with those that were cooked next to the bird and serve, decorating the dish with herbs.
Duck stewed with potatoes
Ingredients:
- Duck – 1 pc.
- Potatoes – 10 pcs.
- Carrots – 1 pieces.
- Garlic – 3-4 teeth.
- Sunflower oil – 30 gr.
- Seasoning for chicken – to taste.
- Ground black pepper – to taste.
- Salt – to taste.
Rinse the duck carcass and chop in portions, peel and coarsely chop the potatoes. In a deep frying pan, fry the duck until golden brown, add coarsely chopped garlic and carrots, after a couple of minutes – potatoes. Fry everything together for 5-7 minutes, add spices and salt, reduce heat, cover and cook until vegetables are ready.
Fried duck fillet
Ingredients:
- Olive oil – 2 tbsp. l.
- Rosemary – bunch
- Garlic – 4-5 teeth.
- Duck fillet with skin – 2 pcs.
- Ground black pepper – to taste.
- Salt – to taste.
Rinse and pat dry the duck fillets with a paper towel. Heat the oil in a frying pan, place the fillets skin side down, place a few sprigs of rosemary and whole cloves of peeled garlic on top. Fry for 5 minutes, season with salt and pepper, turn over. Put garlic and rosemary on the other side, cook for 5-7 minutes, pouring over the juice that stands out. Salt. Serve with cherry tomatoes and arugula and lingonberry sauce.
Duck in orange juice
Ingredients:
- Duck – 1 pc.
- Orange – 2 pcs.
- Honey – 3 tbsp. l.
- Soy Sauce – 2 Art. l
- Dijon mustard – 1 tbsp l.
- Ground black pepper – to taste.
- Salt – to taste.
Rinse the duck, rub generously on all sides with salt and pepper. Squeeze the juice from the oranges, mix it with honey, mustard and soy sauce. Put the duck carcass in the roasting sleeve, pour the mixture, close and turn it well so that the marinade is distributed throughout the duck. Refrigerate for 5-12 hours. Cook in the sleeve (if desired, remove the sleeve, put the duck with the marinade into the mold) in an oven preheated to 220 degrees for 25 minutes. Reduce the heat to 180 degrees, cook for 1-1,5 hours, pouring over the juice, if there is no sleeve.
Look for interesting and unusual ideas on how else to cook duck in our Recipes section.