Duck meat has a specific taste and unusual aroma. For cooking, a whole carcass is often used. Therefore, in order for the meat to come out more tender, juicier and tastier, it is necessary to soak it in a duck marinade.

It's important to cook the right marinade for the duck before baking in the oven. Then the meat will turn out not only juicy, but also soft.

Ingredients:

• duck - 2700 g;
• vegetable oil;
• honey - 3 tbsp. spoons;
• pepper;
• lemon juice- 3 tbsp. spoons;
• salt;
• mustard - 3 tbsp. spoons;
• onions - 1 pc.;
• potato.

Cooking:

1. Fry onion rings in oil. Salt the carcass and sprinkle with pepper.
2. Honey will need liquid. Melt the candied component in the microwave, but do not bring to a boil. Fill with juice. Add mustard. Stir.
3. Grate the bird with the resulting marinade. Send to marinate for four hours in the cold.
4. Chop the onion and mix with the stew. Salt and send to the abdomen of the duck. Bake for an hour in the oven (195 degrees).

Marinating poultry in wine

For cooking, you need a special form - ducklings. The dish will turn out original in taste and very fragrant.

Ingredients:

• duck - 1300 g;
• parsley - 2 branches.
• water - 240 ml;
• carrot - 1 pc.;
• dill - 2 sprigs;
• flour - 2 tbsp. spoons;
• onion - 1 pc.;
• black pepper;
• garlic - 4 cloves;
• Provencal herbs;
• wine - 450 ml;
• salt.

Cooking:

1. Cut the bird into pieces, which should have a portion size. Pat dry with paper towel. Sprinkle with pepper and salt. Rub. Pour in wine and hold for three hours.
2. Warm up the pan. Do not add oil. Place the duck pieces (leave the wine, it will still come in handy). Hold until a crust of a beautiful golden color appears.
3. Vegetables will need large pieces.
4. Send fried meat to the duck. Lay out the vegetables. Drizzle with fat from the pan. Place the garlic pieces. Pour the wine in which the duck was marinated. Add water. Salt. Cover with a lid and simmer over low heat for three hours.

Marinade for duck with mustard and honey

To get rid of the specific taste duck meat, always marinate before cooking. Marinade with mustard and honey will help to make the dish more tender and saturate with a delicious aroma.

Ingredients:

• water - 240 ml;
• duck - 1 carcass;
• pepper;
• honey - 2 tbsp. spoons;
• salt;
• mustard - 2 tbsp. spoons.

Cooking:

1. Place mustard in honey. Stir. Salt the carcass. Sprinkle with pepper and pour over the marinade well. Rub. shelter cling film and set aside for three hours.
2. Place on a baking sheet. Pour in water. Place in the oven (195 degrees). It will take an hour to cook.

Recipe for cooking based on honey

This recipe is especially good for wild duck.

Ingredients:

• olive oil- 2 tbsp. spoons;
• duck - 1950;
• pepper;
• soy sauce- 5 tbsp. spoons;
• salt;
• honey - 4 tbsp. spoons.

Cooking:

1. First, scald the bird with boiling water. After a quarter of an hour, repeat the procedure. Cut the carcass first.
2. Pour honey into the sauce. Add oil. Salt and sprinkle with pepper. Mix.
3. Coat the bird with the resulting marinade. Let it brew for three hours. Bake in the oven for about two hours (190 degrees).

It is necessary to rub the washed and dried carcass with the marinade. If applied to a wet bird, it will not soak.

Classic Peking duck marinade

The real science is cooking Peking duck. The whole result depends on a properly prepared marinade. Thanks to perfect marinating, you will feel the taste of juicy, fragrant and tender meat.

Ingredients:

• soy sauce - 4 tbsp. spoons;
• a mixture of spices - 2 teaspoons;
• ginger - 5 g root;
• cornstarch - 1 teaspoon;
• rice vinegar - 4 tbsp. spoons;
• warm water - 65 ml;
• rice wine - 165 ml;
• liquid honey - 4 tbsp. spoons.

Cooking:

1. Pour wine into vinegar and add honey, which should be liquid. Stir.
2. Grind the ginger root. To do this, use a grater. Submit to liquid mixture. Sprinkle with spices. Mix.
3. Boil and boil for a quarter of an hour.
4. Mix water with starch. Stir. If lumps have formed, a blender or whisk will help get rid of them. Pour into boiled marinade. Stir. The mass should thicken.
5. Coat the carcass with the cooled mixture. Keep half a day in the refrigerator.
6. Bake in the sleeve. 180 degree mode.

Cooking with soy sauce

An excellent marinade option with soy sauce and garlic, thanks to which holiday dish will be especially delicious.

Ingredients:

• duck - carcass;
• spices;
• apple - 5 pcs.;
• salt;
• ground black pepper - 1 teaspoon;
• garlic - 4 cloves;
• mayonnaise - 3 tbsp. spoons;
• soy sauce - 3 tbsp. spoons.

Cooking:

1. Pour soy sauce into mayonnaise. Salt. Sprinkle spices and pepper. Stir. Add the crushed garlic to the marinade. Mix.
2. Lubricate the bird. Set aside three hours. Stuff with apples that have been peeled in advance.
3. Then bake in the oven (190 degrees).

Marinade for duck with apples in the oven

What could be better and more effective than a baked duck? This is gourmet dish will conquer all guests and give pleasure to taste. But in order for the dish to turn out the way you intended, you should properly prepare the marinade.

Ingredients:

• salt - 2 tsp;
• duck - 2350 g;
• basil - 1 teaspoon;
• apple - 3 pcs.;
• black pepper - 1 teaspoon;
• orange - 1 pc.;
• paprika - 1 teaspoon;
• lemon - 0.5 pcs.;
• olive oil - 3 tbsp. spoons;
• garlic - 4 cloves.

Cooking:

1. Place the cloves in the garlic press. Squeeze out. Fill with oil. Sprinkle in basil, pepper, salt and paprika. Stir. Pour in the juice from the orange. Stir and leave for an hour.
2. Dry the washed bird and rub with marinade. Leave for four hours.
3. Chop apples, sprinkle with lemon juice and place in the abdomen. Send to bake. 170 degree mode.

Orange marinade for duck

Duck in an orange marinade turns out to be especially fragrant and creates a festive atmosphere even in the process of cooking, because from the first minutes of baking, an amazing smell spreads around the apartment.

Ingredients:

• duck - 2100 g;
• pepper;
• orange - 1 large;
• salt;
• mustard - 1 tbsp. the spoon;
• honey - 3 tbsp. spoons of liquid;
• soy sauce - 2 tbsp. spoons.

Cooking:

1. Squeeze the juice from the orange. Pour in the mustard. Add sauce with honey.
2. Grate the carcass with salt and pepper. Place in a bag and pour over the marinade. Tie up and shake.
3. Soak for half a day. Turn over periodically.
4. Bake in the oven. 190 degree mode.

Every hostess sooner or later faces the need to set the table for a considerable number of people. Husband's anniversary, daughter's or son's graduation, Christmas or New Year- Yes, there are few reasons! And you always want the dishes to be not only tasty, but also beautiful, so that the feast will please the guests, and the spouse can be proud that he has such a skillful wife.

Almost a month before the proposed celebration, the menu is written, kilometer-long lists of products that need to be purchased are compiled, the serving of dishes, table decoration, decorating desserts are thought out ... In a word, the mouth is full of trouble. And, of course, a rare holiday is complete without meat. And here, too, you want to surprise your guests with something, so cutlets, chops in breadcrumbs and French-style pork are swept aside immediately, like familiar and a little fed up dishes.

An ideal option that can impress friends and relatives and become signature dish table, - baked duck. You just need to choose a specimen of this tasty and satisfying bird that is suitable in weight and find decent recipe, which details how to properly marinate a duck. After all, it is usually in the marinade that the secret of tenderness and tenderness is contained. refined taste any meat. Consider that you have already come to the right place! Today we will just talk about how to marinate duck deliciously.

Choosing a bird

Naturally, you must first buy it. Here we allow ourselves to give some practical advice, thanks to which you will calmly choose the best duck on the market, and not a single trader will be able to deceive you by passing off a specimen who died of old age two weeks ago as a fat duck. Firstly, the bird should weigh approximately 2-2.5 kilograms.

This gives a guarantee that she is young, which means she is devoid of the characteristic duck smell, which not everyone likes. Secondly, ducks, it turns out, are egg type and meat type. You need a second one - such a bird has more tender and tasty meat. Thirdly, in the cut, duck meat should be a rich dark red color. Following these simple recommendations, you will certainly get such a duck, which will be easy and pleasant to cook, and even more so to feast on it.

important process

Now - directly about how to marinate duck for baking. There are an infinite number of recipes, but for a celebration, of course, you need the most original ones. We offer you to figure out how to pickle Peking duck. This is one of the most famous dishes Chinese food, one might say, a visiting card of the Celestial Empire. It is served with tortillas, two sauces and turnips, and, as a rule, the guests unanimously recognize the bird prepared in this way as the queen of the table.

So, how to pickle Peking duck. For this, in addition to the duck itself, you will need: sugar - 2 tbsp. l., soy sauce - 5 tbsp. l., honey - 1 tbsp. l., sunflower or olive oil - 1 tbsp. l., hot water. It should be noted that the bird is pickled according to this recipe for a long time, so it must be done in advance. So, the duck (of course, gutted and prepared) should be thoroughly washed under hot water. Grate a little with salt, not forgetting that soy sauce is also salty. Mix sugar in a bowl, 4 tbsp. l. soy sauce and add a small amount of boiling water to them - enough so that the mixture is enough to rub the duck.

Thoroughly coat the bird with marinade and put it on a bottle or jar. Substitute a deep dish under it or put the entire structure in a saucepan - this is necessary in order to stack excess sauce. Now you can forget about the duck for the next 12 hours (or better at night) - it should be properly soaked with the mixture and dry a little so that a delicious crispy crust forms during baking.

If the bird does not fit in the refrigerator, you can take it out to the balcony. However, this is not all the secrets of how to marinate a duck for the oven. After the required time, mix liquid honey with the remaining spoon of soy sauce and vegetable oil. If your honey is thick, it should be melted in a water bath. Again, rub the duck well with the mixture and this time leave for forty minutes or an hour. That's all! Now you know how to pickle Peking duck, and you can easily cope with this task. Then the matter is small - preheat the oven to 180 degrees, place the bird on the grate, and place a baking sheet under it, on which the juice will drain. Let the duck bake in this form for about half an hour.

After it should be turned over and bake for another 15-20 minutes. Then put it on the back again, increase the temperature to 220 degrees and finally bake until golden brown. This will take approximately 15 minutes more. When serving, it is cut into neat slices so that each of them will certainly have a crispy crust. Two sauces rely on such a duck: one is ketchup mixed with squeezed garlic and mustard, the second is soy sauce mixed with garlic. Believe me, guests will lick their fingers and will certainly ask how to marinate duck in Chinese style. And it's up to you to reveal this secret to them or keep it to yourself!

simple recipe

If you have a catastrophic lack of time, there is an easier option on how to marinate duck for the oven. You will need 2-3 tbsp. l. spicy mustard, 2-3 tbsp. l. liquid honey, salt and pepper to taste. Rinse the bird, pat dry with paper towels and rub well inside and out with salt and pepper. Then mix mustard and honey in equal proportions and coat the duck with marinade on all sides.

After that, it can be immediately sent to the oven. Lay the bird on a baking sheet with its back down, and before putting it to bake, add a glass of water. Periodically, you need to look into the oven and water the duck with the resulting juice. The bird cooked according to this recipe is juicy, tender, fragrant and, importantly, the time spent is minimal. It must be served in its entirety. fresh vegetables for garnish. Guests will certainly appreciate your efforts and make a hundred compliments to the baked beauty and your ability to cook gourmet dishes.

Conclusion

We hope you find the recipes below helpful. Bon appetit, and let the holiday be bright and memorable!

As a rule, we remember the duck when preparing for the holiday, on weekdays we prefer fried or baked chicken in a quick way. However, virtuoso handling of chicken is absolutely not enough to cook its relative, and a magnificent announcement may turn out to be a not-so-successful premiere: it’s a little dry, and the taste is too characteristic, and it’s tough - not to be chewed.

And all you need is to learn how to properly marinate a duck for frying or baking in the oven, and start this activity a few hours before cooking. The carcass aged in the marinade will be saturated with fragrant spices, become softer and juicier, and the cooked dish is guaranteed to bring you well-deserved laurels.

How to marinate roast duck deliciously

Kitchen tools: a bowl, a knife, a medical syringe with a needle, a baking sleeve.

Ingredients

Step by step cooking

1. We wash oranges weighing 500-600 g and lemon, which weighs approximately 120-150 g, under running hot water. We knead each fruit with our hands or roll it several times on the table so that it becomes soft. Cut into 2 halves along the “equator” and, squeezing each part with your hands, squeeze the juice into a bowl.
2. Add 150 ml of soy sauce, 3-4 g of salt and 15-20 g of mustard, stir.
   
   
3. Pour seasonings: 2-3 g of red and a mixture of black and white peppers, 5-6 g of hop-suneli seasoning. Add 40-50 g of honey and mix all the ingredients until completely dissolved.
   
   
4. We collect the marinade in a medical syringe and inject it in small portions under the skin of the duck over the entire surface of the carcass.
   
   
5. In the baking sleeve, tying one end, put the duck and pour the rest of the marinade. We fasten the free edge so that the liquid does not leak out of the sleeve. We marinate the duck from 8 to 24 hours on the bottom shelf of the refrigerator. It is advisable to turn it over several times during this period so that the marinade evenly soaks it from all sides.
   
   
6. Before baking, take the carcass out of the sleeve, rub with garlic. We fill the cavity with apples, oranges, porridge, cabbage - any filling that you have planned. We sew up the hole with a thick cotton thread and place the duck back into the roasting sleeve. In this form, we keep it in the oven for 2.5 hours at a temperature of 180 ° -200 °. After that, the sleeve must be cut, the duck should be coated with honey and baked until golden brown.
   
   

video recipe

After watching the video, you can easily marinate duck for roasting in the oven: the recipe will become clearer, and the cooking process will seem even easier.

• An electric citrus juicer will significantly speed up the preparation of the marinade.
• Before you marinate the duck before roasting, you need to find out if it is well processed. If necessary, singe it and remove the discovered stumps.
• It is better to cut off the internal fat, as it will stand out quite a lot when cooked from the subcutaneous layer.
• Be sure to remove the oil gland, it is she who gives the duck meat an unpleasant musky taste.

Other duck recipes

Having become acquainted with the secrets of pickling, it will be easy for you to cook

- the duck should not have an unpleasant and pungent odor inside, and there should not be any mucus on its surface. Otherwise, you are purchasing a low-quality product that can poison you.

- frozen duck should be thawed gradually.

- a young duck weighs no more than 2.5 kilograms. Larger individuals may differ in fatty and old meat;

- so that the duck does not turn out raw, you can boil it for 20 minutes;

- best of all, it turns out, to cook a young duck, immediately after purchase.

If you decide to bake a duck in the oven, then you need to know a few tricks for its preparation. It also matters which duck you buy domestic or wild. Here are some features of the preparation of duck meat.

How to cook domestic and wild duck

It needs to be marinated longer than usual, as wild duck may have a specific smell that not everyone likes. You can marinate it for ducks or for at least 5 hours. If an ordinary duck is marinated for 3 hours, then a wild duck needs to be marinated much longer. To make the meat soft, you need to properly prepare the marinade. Here's how to cook wild duck at home so that the meat is tender:

- before cooking, be sure to pluck it, remove the hairs with tweezers and even ignite it over the tile. Be sure to remove the insides. Of course, the tenderness of the meat depends on the age of the bird, but you can make it softer by using a special marinade. You can also keep domestic duck in it. The simplest recipe is to dilute a ready-made bag of spices in dry white wine, pour meat over it and marinate for a day.

Wild duck can be marinated with the following composition of products:

- lemon sauce. To do this, mix a small amount of lemon juice and vinegar with water, pour duck over it and cook in the morning;

- in pomegranate and blackberry juice mixed with red wine and spices. This duck is very tender and tasty.

And how to marinate a duck for baking in the oven, if it is homemade? To do this, you can use one of following recipes:

- a bag of ready-made marinade, which is mixed with vinegar and lemon juice and marinated meat for 3 hours. However, you may not always like the taste, and the aroma of spices can kill the smell of natural duck meat;

- in lime-apple sauce with a little mint. To do this, you need to cut 4 limes into halves, the same amount sour apples and put the duck to marinate. Then the duck is washed, apples with prunes are placed in the middle and baked in the oven or on the grill. However, if you are cooking the duck on the grill, then you need to put a tray underneath, as the fat will drain;

- in pomegranate juice. The meat will turn out very tender;

- in sour orange juice with the addition of lemon juice, basil and vinegar in a small amount. The meat will also turn out very soft and tasty.

- in plum sauce from very sour plums and halves of lemons. They will not only remove the unpleasant duck aroma, but also make the meat softer and more palatable.

How to soak duck before roasting and cook

It is best to bake it in foil or in a sleeve. Then the meat will turn out to be very juicy and tender, soft due to the fact that excess fat will not flow beyond its limits. If you cook duck on a dish in an open form, it must be poured with fat. Here's how to cook duck in the oven so it's soft and delicious.

Wild duck with lemons and sour plums

To prepare duck according to this recipe, you need to take very sour plums. During cooking, excess acid will go away, and the meat will become very soft and pleasant. Optionally, you can add a little boiled rice to the main components of this recipe. Here's how to cook wild duck with this recipe. So, you need to take:

- 300 grams of sour plums;

- 2 large lemons;

- 2 tablespoons of sugar;

- red and black pepper, salt to taste;

- seasoning with Provence herbs;

- lemon juice.

The duck must be boiled before cooking for 20 minutes. Then mix lemon juice with spices, pepper and salt and marinate the duck for a day. Even if you come across a drake baked later in this marinade, it will turn out soft and very tasty.

Before cooking, the duck must be wiped with a towel, stuffed with pitted plums, lemon halves, cut into quarters. Then the hole is sewn up and the duck is placed on a baking sheet and fried until tender. At the end of cooking, the meat should be pierced closer to the middle. Then the duck is served with fat on the table.

Game lovers will love this recipe. And here's how to bake homemade duck with tangerines, plums and oranges. It is made whole in the oven, but for cooking it is better to bake it in foil.

Domestic duck with plums

This homemade recipe will appeal to those who love grilled or smoky dishes. To make a duck you need to take:

- 300 grams of sour plums or prunes;

- 2 large oranges;

- anise and spices;

- 4 tangerines;

- some black raisins;

— boiled rice taste;

- liquid smoke;

- salt and pepper to taste.

The duck must be washed, wiped dry with a towel. Then prepare the filling of pitted plums, cut them in half, cut oranges into circles, add tangerine slices, red pepper, anise, spices, boiled rice, mix everything and stuff the duck. Then rub the top with salt and pepper. After that, put on a baking sheet, lightly pour liquid smoke so that the meat has a taste of hot smoking, and bake, periodically pouring fat on the carcass. When the meat becomes soft and easily detaches from the fork, the duck is ready and ready to be served.

It turns out even tastier if you cook it on a grill over coals or over a fire. In this case, the use of liquid smoke is not necessary. However, you need to put a tray under the duck and periodically pour it with fat. Then it will turn out soft and tasty.

Well, here classic recipe ducks with apples, lemons and Provence herbs.

Duck with apples, lemons and herbs de Provence

They make it in the oven, and it turns out very tender and pleasant to the taste. To prepare it, you need to take:

- a small carcass of a young duck;

- 300 grams of green sour apples;

- a bag of Provence herbs;

- 2 small lemons or one large;

- salt and pepper to taste.

Duck must be marinated overnight in a small amount of lemon juice with red chili peppers. Then in the morning wipe it with a towel, salt and pepper the outside, and add the filling from a mixture of lemon and apple quarters and Provence herbs inside. Put the duck on a baking sheet. Periodically, the carcass should be watered with fat so as not to overstew the meat. Serve with soy sauce and main course. Thus, the cooked duck is very tender, soft and slightly spicy due to red pepper. Apples together with lemons make the meat softer, tender, with a pleasant aroma.

Champagne, white and red wine go well with duck meat. It is best served warm, so that it feels fresh and good. fragrant crust.

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Duck meat, especially in wild duck, may have a specific smell. It is believed that cooks in China were the first to prepare marinade for duck meat back in the 14th century. There, this dish was served for a long time at the imperial table for lunch, and the chefs competed in inventing the original recipe.

Now baked duck is served in many countries, and almost every cook has their own marinade recipes. In Eastern Europe, duck is served with stewed cabbage, and in France and Spain they cook duck fillet with a sauce of fruits or berries.

Roasted duck is also a decoration for our hostesses holiday table. But in order for it to become soft, juicy and have a beautiful crust, the carcass should be smeared with marinade a few hours before you send it to the oven. Duck marinade can be sweet and sour, spicy, salty or spicy. Choose which flavor you like best.

Classic marinade recipe

A classic of the genre is considered an Asian sweet and sour marinade for duck in the oven, baked whole. You might like this recipe.

Ingredients:

• wheat flour - 1 tsp;
• water -4 tablespoons;
• sugar - 2 tablespoons;
• soy sauce - 1 tbsp;
• tomato paste - 1 tbsp;
• table vinegar - 1.5 tablespoons;
• lemon juice - 3 tablespoons;
• ginger.

Cooking:

1. In a saucepan, combine granulated sugar with soy sauce, vinegar and tomato paste.
2. Flour, it is better to take corn flour, mix with water and add to a bowl.
3. Bring the marinade to a boil and let it cool.
4. Add lemon juice and finely grated ginger.
5. With the cooled marinade, you need to carefully coat the prepared duck carcass and leave it overnight in the refrigerator.
6. Bake the bird in the oven over medium heat until a brown crust appears, you can check the degree of readiness by piercing the meat with a knife. The juice that flows from the puncture site should be clear.
7. Duck prepared in this way will have golden brown and the meat just melts in your mouth.

Ingredients:

• oranges - 2 pcs.;
• mustard with grains -1 tbsp;
• soy sauce - 2 tablespoons;
• honey - 3 tablespoons;
• salt, spices.

Cooking:

1. Salt the prepared carcass and sprinkle with black pepper.
2. Make a few punctures in the skin so that the marinade better soaks the meat.
3. Mix the juice of two oranges, grain mustard, soy sauce and honey in a bowl.
4. Thoroughly coat the bird inside and out with the prepared marinade. Put it in a suitable container and pour over the remaining marinade.
5. Cover the duck with cling film and refrigerate for several hours, preferably overnight.
6. Drizzle the duck with the marinade while roasting for a delicious crust.

Garnish with orange slices before serving.

Marinade for duck in the sleeve

A big plus of roasting duck in the sleeve is the absence of splashes. You do not have to wash the oven, because the duck is a fatty product. When using this marinade, the classic duck with apples will turn out to be very juicy and appetizing.

Ingredients:

• garlic - 2 cloves;
• lemon juice - 2 tablespoons;
• honey - 1 tbsp;
• salt, spices.

Cooking:

1. For marinade, mix lemon juice with honey and squeeze garlic into the mixture. Salt and pepper the carcass and brush it with the prepared marinade.
2. Cut the apples into slices and stuff the duck with them.
3. If desired, you can add a handful of cranberries or lingonberries inside.
4. Before baking, let the meat soak for at least six hours and pack the prepared carcass in a sleeve.
5. The average duck will be ready in about 1.5 hours.
6. When serving, garnish the dish with apples, cranberries and a green salad.

Marinade for duck with wine

You can also cook barbecue from duck. If you have a skewer, you can cook a whole carcass. Or cut the marinated duck into pieces and cook it on the grill over the coals.