How to marinate the duck so that it is soft. During the baking process, the potatoes acquire a special taste, and the duck turns out to be soft and juicy thanks to mayonnaise

You have a holiday on the way and you want to surprise your guests with your talent in cooking dishes that not everyone can
cook just like you. Then your choice in the surprise of the guests is the baked duck. Not sure how to pickle a duck? In this article, we will tell you how to bake, what marinades you can use and how to properly marinate duck.

How to choose duck meat

To begin with, in cooking, of course, you need the object itself for baking. And the choice should be approached responsibly, namely, when buying on the market, take into account some facts. The carcass of a duck should not exceed 2-2.5 kilograms in weight, which means that the duck is not old and does not have a duck smell, which is not very pleasant. There are also two types of ducks, meat and egg-bearing. You need the first type, as the meat is softer and tastier. If you have your own ducks on the farm, then this changes things for the better. Follow these tips when choosing duck meat.

How to pickle duck

To do this, you need to prepare a duck carcass. Meat purchased at the market or in the store, you just need to defrost and rinse, the giblets have already been pulled out to you. If you hacked a duck from your farm, then pour boiling water over the carcass in a basin for better plucking. Then you need to gut, remove the tail (there is not a lot of meat, but it will give a bad smell to the dish) and rinse everything inside thoroughly.

The duck was prepared for marinating, now you need to start preparing the marinade itself. There are a large number of recipes for pickling duck, but below we will give only a small part of these recipes (subscribe to the group in contact and you will be in the know).

In the already prepared marinade, lower the duck carcass (the container where the duck will be immersed, it is better to take more of the carcass itself) so that it is completely covered with marinade. And place the weight on top so that the duck does not float and marinate evenly. Place in a cold place, in the refrigerator, or simply take out to the loggias. Duck pickling takes place from 3 to 12 hours, it all depends on the chosen marinade recipe. After marinating duck meat, rinse in water and bake.

Preparation: Take the peeled oranges and squeeze the juice from them. Add the soy sauce and garlic after crushing it. Add herbs, spices, salt to your taste. Coat the duck carcass with the finished marinade and leave to marinate for 4 hours, after the time has elapsed, the duck is ready for baking.

Duck marinade recipe with mayonnaise

Take 4 liters. mayonnaise pre-mixed with lemon juice, add salt, a pinch of sugar, 1 tsp. mustard (powder), spices and pepper. It is not recommended to use herbs in this marinade, but you can add different spices to your taste. Mix all the ingredients and pour in 1 tbsp. l. vinegar and stir well, brush over the duck and leave for about one day, turning the duck from time to time.

Garlic marinade for duck

Crush 6 cloves of garlic or 4 large cloves, add 1 tbsp. l. honey and vegetable oil. Salt and pepper to taste. Add 10 grams to the juice from the squeezed lemon. Balsamic vinegar. Stir thoroughly, leave the marinade on the duck for 12 hours.

Duck vinegar marinade

Perhaps the easiest and fastest marinade for duck. To do this, pour 1 tbsp. l. vinegar in 1 tbsp. water. Add salt and pepper to taste, and put whatever spices are on hand. Marinating time 3 hours.

Here's how easy it is to marinate a roast duck that will delight not only you, but your guests as well.

When you hear the name of the dish “Baked duck”, you unconsciously recall the delicate, aromatic taste of juicy and fried meat. To master the simple art of baking a whole duck carcass, it is important to know the basic rules of the technology for its preparation and, following a certain recipe, boldly get down to business.

How to cook whole duck in the oven - secrets

Preparation for baking

The carcass should be large and moderately greasy (a small, lean duck will turn out too dry when baked).
Wash and dry the carcass thoroughly.
Trim the outer part of the wings at the joint and check if the coccygeal glands have been cut in the tail area (otherwise an unpleasant taste will be felt).
Grate the prepared duck inside and out with a mixture of salt and pepper (traditional version) or pickle.
When using marinades, let the duck stand for at least 1 - 2 hours. Injection of liquid marinades into the carcass with a syringe is practiced.
For baking, use a roaster or a baking sheet with high sides. In the absence of deep dishes, bake the duck in a sleeve or foil, in its own juice to keep the meat juicy.

Marinade options

Mayonnaise, garlic, salt, pepper, bay leaf, a little lemon juice.
Orange zest and juice, salt, pepper.
Table wine, lemon juice, salt, pepper.
Honey, orange juice, salt, pepper.

Cooking duck

Preheat the oven to 250 C. Then reduce the heat to 180-200 C. At a consistently high temperature, the duck will roast quickly, but the inside may be soggy and hard.
During baking, constantly water the duck with your own melted fat - then you get a ruddy crispy crust, and the meat will be soft and tender.
If the duck is cooked in a sleeve or foil, the wrapper must be removed or cut 20-25 minutes before it is ready to brown the crust.
Duck cooking time ranges from 60 to 120 minutes. Young duck cooks faster than its “older relatives”.
To check the readiness of the dish, you need to pierce the meat with a wooden skewer: if clear juice flows out and the skewer enters gently, the duck is ready.

How to cook whole duck in the oven - popular recipes

Duck with apples

Inside the raw carcass, put pieces of apples, peeled from the core (preferably hard and sour varieties to get a rich taste), sew up the abdomen with a needle and thread or pinch with wooden skewers. Send to the oven.

Peking duck

Boil the carcass with boiling water, grate with marinade (ginger, honey, cinnamon, cloves, star anise, garlic, salt and pepper) and put on a jar. In this form (put a bowl on the bottom) to drain the juice), the duck is marinated for about 12 hours in the refrigerator.
Place the pickled carcass on a baking sheet covered with foil. 10-15 minutes until ready to remove the foil, coat the duck with a mixture of soy sauce and sesame oil. Brush with honey 5 minutes before readiness.

Duck with fillings

Duck is prepared stuffed with fruits or berries: pears, oranges, quince, prunes, cranberries, etc.
As a filling, cereals are used: buckwheat, rice. It turns out a ready-made fragrant side dish.
Favorite recipe: duck with potatoes, stewed cabbage and other vegetables.

When roasting duck, you can cook a side dish at the same time. To do this, put vegetables (potatoes, carrots, mushrooms, celery, etc.) around the carcass. Soaked in meat juice, the side dish turns out to be juicy and aromatic.

Properly baked duck is an unforgettable culinary masterpiece, ideal for a festive and solemn event. But even on an ordinary day, this dish will become a real decoration and highlight of any table.

The technology and recipe for cooking the dish presented in the article will help to avoid typical mistakes and get as close to the original as possible.

Roasted duck is one of the signature dishes served in many families on New Year's and Christmas holidays. Many housewives like to please their household with dietary duck on a weekday. Therefore, we decided to reveal the secrets of cooking duck so that its meat is very soft and juicy.

Soft and juicy duck: cooking secrets

Like any other dish, the process of cooking duck has its own secrets. Therefore, before you start preparing dishes using this bird, familiarize yourself with the main ones.

A carcass of 2–2.5 kg is the best option for roasting. A dish from such a duck will turn out to be moderately fried, low-fat and not dry.
The minimum time for marinating duck should not be less than 3 hours. The best pickle is considered throughout the day.
Be sure to remove the tail gland (tail), which, when cooked, exudes a specific aroma and flavor.
If you are working with a frozen carcass, then you need to defrost it in the refrigerator on the bottom shelf. Defrosting in the microwave or on the counter in the kitchen can end up with dry meat.
To prevent the whole duck from drying out during cooking, you need to use a culinary sleeve or foil. To brown the crust, open the carcass 20-25 minutes before being ready.
Cooking stuffed duck (whole)? You should not stuff it too tightly, as the duck may not cook, and the filling will remain soggy.
If you are not sure that the duck will have time to cook, then boil it before placing it in the oven. Dip the carcass in boiling salty water for 20 minutes. Then wipe off with a paper towel and prepare as usual.

Marinades for soft and juicy duck

80% of the success of tasty and juicy duck, this is the right marinade. It is thanks to him that the meat becomes tender and melts in the mouth. We present to your attention the best marinades for duck:

Chicken egg yolk, fat sour cream, garlic, salt and black pepper.
Honey, orange juice, soy sauce, sweet and sour white wine, garlic, salt.
Olive oil, ginger root, curry (powder), salt, lemon juice.
Store mustard, mayonnaise, garlic, salt.
Honey, sweet and sour white wine, soy sauce, garlic, lemon juice, salt.
Vinegar (apple cider), spices, mayonnaise, garlic, pepper, salt.

Cooking the whole duck. Classic soft, juicy duck with apples

It is known that duck meat has its own specific aroma, and apples give it a delicate sweet and sour taste. For the duck with apples, we cook:

A carcass weighing 2–2.5 kg.
Apples, hard, sweet and sour - 1 kg.
Garlic - 5 cloves.
Spices: pepper, salt, rosemary, curry (optional).

Cooking duck:

A day before cooking, grate the carcass with spices and garlic passed through a press.
Cooking apples. Core and stuff the duck with them. If desired, cut the apples in half.
There are several ways to cook duck:
- put in a rooster, pour 2-3 tbsp of water;
- pack in food foil;
- put into the roasting sleeve.
Place the duck in the oven, preheated to 200 C. The average roasting time is 2-3 hours.
Open the carcass 25-30 minutes before it is ready (cut the sleeve, unfold the foil, remove the lid from the rooster).
Check the readiness of the meat with a toothpick or wooden shelf. When punctured, clear juice should come out.

Experiment with marinades and duck fillings for the perfect combination that will become a signature dish on the festive and everyday table.

Duck meat is more interesting in taste than chicken meat, although it is cooked much less often. Usually it is stewed or baked. Duck baked in the oven is one of the most successful cooking options. Moreover, it is better to bake a whole carcass, it looks so much more attractive, and it is easier to divide soft ready meat into pieces than raw meat. It is generally accepted that serving a bird with a whole carcass is a festive option.

It is not at all necessary, in this form it can be prepared for a family dinner. Most often, the bird is baked, having previously stuffed the abdomen. Usually it is porridge, cabbage, dried fruits, quince, apples or oranges, they can be used as an addition to meat. Lying on a platter, a fragrant duck with a golden crust and a side dish spread around - what could be tastier?

Oven baked duck - food preparation

First of all, the carcass, prepared for baking, must be well washed, dried, with completely plucked feathers. The tail of a duck contains glands that exude not the most pleasant aroma, which is enhanced by heat treatment. Therefore, they must be cut, or it is better to cut off the tail in general. Duck meat has a specific flavor, so it is recommended to marinate it before cooking. For the marinade, lemon juice, wine, vinegar with spices and spices are used. During marinating, the duck meat becomes more tender and saturated with the aromas of seasonings.

Oven baked duck - the best recipes

Recipe 1: Duck in the oven with oranges

For some reason, almost everyone has tried duck with apples, and only a few have tried with oranges. And this dish is more delicious and refined. The delicate aroma and sweet-sour taste of oranges are very harmoniously combined with duck meat. We suggest that you personally verify. This duck is often called Christmas duck, but you can cook it for other holidays or on weekends.

Ingredients: young duck carcass - 2.0-2.5 kg, 2-3 green celery stalks, 1-2 oranges. For glaze - 1 orange (juice), 2 tablespoons each. lies. sweet wine (better dessert) and honey. Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table. lies. black pepper and Provencal herbs, 1 tsp. dried sage (optional, but desirable).

Cooking method

Cut off excess fat and skin from the carcass in the neck and tail area, Remove the extreme joint near the wing.

Put the cleanly washed carcass without giblets into the marinade (squeeze the juice from the lemon and orange, and mix the rest of the ingredients). Leave the bird overnight or for a day to marinate in the cold, periodically turning it over so that it is soaked on all sides.

The form where it is planned to bake the duck (preferably with high sides so that the juice from the carcass does not spread), grease with oil and lay the bird on its back. Cut the orange into wedges and place in the duck's gut along with the green celery stalks. If you don't have celery, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered with juice flowing from the carcass every fifteen to twenty minutes.

For the glaze, squeeze the juice from the orange, add wine and honey and cook until the mass is doubled. It should become thick and syrupy. Allow the cooked duck to cool slightly, about fifteen minutes, remove the celery, remove the oranges and spread them around the carcass and pour over the icing sauce.

Recipe 2: Duck in the oven with apples "up the sleeve"

The difference in this recipe is that the duck is baked not just in the oven, but packed in a roasting sleeve. So it stays more juicy, because stewed in its own juice, which does not flow out, but remains in the sleeve. And one more plus - the oven does not get so dirty, tk. grease does not splash, which means it will be much easier to wash it.

Ingredients: duck carcass - 1.5-2.0 kg, 2-3 green apples, salt, black pepper. For the marinade: 1 lemon (juice), 1 table each. lies. vegetable oil and honey, 1 tsp. lies. balsamic vinegar (optional), a piece of ginger root (or 2-3 cloves of garlic).

Cooking method

First, the duck must be marinated for 12-24 hours, and for this, prepare the marinade. Squeeze the juice out of the lemon, finely grate the ginger (or garlic), mix the rest of the ingredients. Dry the carcass, spread with salt (inside the duck too) and pepper, dip in the marinade.

Cut the apples into halves or quarters, core them and place inside the poultry. If they fall out, sew up the cut with threads or fasten with toothpicks. Pack the duck in a sleeve and bake for an hour and a half (190C). Ten to fifteen minutes before the end of frying, open the package so that the carcass is browned. Serve the duck with juice, garnish with mashed potatoes and pickles.

Recipe 3: Duck baked in dough

Soft, ruddy and fragrant duck and delicious bread soaked in meat juice are delicious home-style. The inside of the carcass can be left empty or stuffed with apples, porridge or quince.

Ingredients: duck carcass - 2 kg, 2-3 cloves of garlic (or a 1 cm piece of ginger), juice of a small lemon, 1 tsp. sugar, black pepper, 2 tsp. ready-made mustard, salt, a pinch of hot pepper. Dough: 250 ml of kefir, 2-3 stacks. flour, 1 egg (plus one yolk for lubrication), 1 tsp. baking powder.

Cooking method

Finely grate the garlic (or ginger), mix with lemon juice, mustard, sugar, salt, pepper. Coat the whole duck with the mixture, not forgetting about the insides. While the duck is saturated with aromas, prepare the dough. Mix all the ingredients, adding flour in portions to form an elastic dough. Let it rest for about fifteen minutes and roll it out.

Put the carcass in the middle of the layer, raise the edges of the dough, packing the duck on all sides. Cover the baking sheet with paper, place the poultry in the dough with the pinches down, grease with yolk and bake for one hour (150-160C) until the dough turns brown and golden.

Remove the baking sheet from the oven, remove the dough from the carcass and send it back to the oven to bake for another thirty to forty minutes. During this time, it will turn golden, and if you pierce it with a knife, a clear juice will appear. This suggests that it is baked. Serve on a platter, you can put pieces of dough around.

- To roughly determine the time of baking the carcass, you need to weigh it. It takes 20 minutes to cook every 500 g of weight, plus 20 minutes for the total weight, i.e. if you bake a duck weighing 2.5 kg, it will take about two hours - (20 minutes * 5) + 20 minutes = 120 minutes.

- Another little trick: if you like very soft meat, which literally leaves the bones, then before you put the duck in the oven, you need to… cook it. Yes, that's right, don't be surprised. This should be done within 3040 minutes, until half ready. The boiled duck is placed on a baking sheet, in this case we do not need foil, and the broth left over from boiling can be used to periodically pour over the poultry during baking.

Duck meat has a specific taste and extraordinary aroma. Most often, housewives bake whole duck. This dish will be a great addition to any table. But to make the meat tender, juicy and tasty, you need to prepare the right marinade for the duck before baking. We will talk about this today.

A few words about culinary intricacies

Some housewives refuse to cook duck meat, mistakenly believing that it turns out to be tough and dry. This opinion was formed due to the fact that not everyone knows how to marinate duck before baking. A few simple, but very useful tips will help you prepare an exquisite duck marinated in a savory sauce:

Before baking, be sure to defrost the duck carcass and rinse thoroughly.
We carefully cut off the tips of the wings, otherwise they will burn during the baking process.
It is better to cut off the goose tail immediately, since they have no taste, but their smell can harm the aroma of the finished dish.
For marinating duck meat, various sauces are used, in particular, orange, honey-mustard, garlic and wine, mayonnaise, vinegar, cheese, etc.
Be sure to put the duck carcass in a deep bowl and fill it with marinade so that it is completely covered.
Before baking, you can rinse the carcass and get rid of the marinade.
You need to marinate duck meat for at least three hours in the refrigerator. This time can be increased, and then the taste of the finished dish will be richer.
It is allowed to use pure soy sauce for pickling.
Duck meat goes well with various spices and Provencal dried herbs.

Now you know how to pickle a duck. It remains only to find a suitable recipe. You can use any marinade you like, but many housewives prefer freshly squeezed orange juice. It is this citrus fruit that infuses duck meat with an extraordinary aroma and amazing taste.

Compound:

duck carcass - 2 kg;
orange - 1 pc.;
3 tbsp. l. honey;
soy sauce - 2 tbsp. l .;
sweet mustard - 1 tbsp l .;
salt and pepper mixture.

Preparation:

Rub the washed carcass with coarse salt and a mixture of peppers.
Peel the orange and squeeze the juice out of it.
In a separate bowl, mix freshly squeezed orange juice, soy sauce, honey and mustard.
Stir the marinade thoroughly until smooth.
Put the duck carcass in the baking sleeve and pour over the richly cooked marinade.

We pinch the edges of the bag and turn the duck carcass several times so that the marinade is evenly distributed over the entire surface of the bird.

We send the duck to the refrigerator for 12 hours.
After the allotted time has elapsed, remove the duck from the marinade and hold it by the neck for a few minutes so that the excess sauce will drain.

We spread the duck carcass in a large duck and bake in the oven until fully cooked.

To cook a delicious and exquisite marinade for duck in the oven, you don't need to be a genius chef of a famous metropolitan restaurant. Every modern housewife can do it at home. Today we are preparing a fragrant garlic marinade. Remember: the longer the duck carcass or poultry fillet is marinated, the tastier and juicier the baked dish will turn out.

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Compound:

garlic cloves - 4-5 pcs.;
100 ml mayonnaise;
5 tbsp. l. soy sauce;
a mixture of peppers;
salt.

Preparation:

In a separate bowl, mix mayonnaise and soy sauce.

Peel the garlic cloves.

Grind the garlic cloves through a press and add to the bowl.

All components are mixed until a homogeneous mass is formed.

We marinate the duck carcass for 10-12 hours, and then bake.

Peking duck: a simplified version

Every housewife knows perfectly well that cooking Peking duck is a real science. It is necessary not only to make the sauce correctly, but also to marinate the duck in an upright position, rinse and fry. We suggest making a Peking duck marinade in a sleeve. Duck meat will turn out to be unusually soft, juicy and aromatic.

Compound:

4 tbsp. l. soy sauce;
ginger root - 5 g;
4 tbsp. l. rice vinegar;
60 ml of filtered warm water;
liquid honey - 4 tbsp. l .;
160 ml of rice wine;
1 tsp corn starch;
2 tsp spice mixtures.

Preparation:

Pour the rice vinegar into a separate container.
We mix it with wine, add liquid honey.
Grind the ginger root on a grater.
Add the grated ginger mass together with the spices to the container and mix everything thoroughly.
We put the container on minimum heat and boil.
Boil the marinade for 15 minutes.
Pour warm filtered water into a separate bowl and stir it with starch.
Add diluted starch to the marinade and mix everything thoroughly until the mixture begins to thicken.
Lubricate the duck carcass with thickened marinade and send it to the refrigerator for 8-10 hours.
Then we bake the duck carcass in the sleeve and enjoy the extraordinary taste of an exquisite dish.

Classics of the culinary genre

You already know that there are many ways to make duck marinade. But the classic recipe is still the most popular. This sauce is very easy to make and requires a minimum of grocery items.

Compound:

½ lemon;
1 tsp salt;
2 tsp ground red pepper.

Preparation:

Peel the lemon and squeeze the juice out of half.
Pour the juice into a bowl and mix it with salt and red pepper.
Red peppers can be substituted for chili, blend, or any other hot seasoning of your choice.
Mix everything well and rub the duck carcass with the resulting mixture.
We marinate the duck for 1-2 hours, and then bake it in the usual way.

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