Before going directly to step by step instructions cooking duck with oranges, you need to deal with the marinade, which will make the poultry meat tender and juicy, delighting everyone who will be present at the “belly” festival at your table.

Ingredients:

• orange juice - from 1 fruit
• lemon juice - from 1 fruit
• salt - 1 tsp
• ground black pepper - 0.5 tbsp. spoons
• a mixture of spices "Provencal herbs" - 0.5 tablespoons
• dry sage - 1 teaspoon;
• olive oil- 1 tbsp. a spoon

Preparation:

1. Mix all ingredients in a bowl, shaking well;
2. We prepare the duck: remove all the fat from the carcass as much as possible, pull out the insides, cut off the skin near the neck, cut off the wings;
3. We put the bird in a separate bowl, pour the marinade on it, close it tightly with a plate or pull cling film to keep air out. Refrigerate the meat for at least 6 hours, and ideally overnight. At least a couple of times in the process of "languishing" the meat - turn the carcass from one side to the other.

The first stage - preparatory, completed. After marinating, it will be possible to proceed directly to stuffing the duck with oranges and baking in the oven.

How to cook duck with oranges in the oven?

Get the bird out of the refrigerator and proceed to the next stage of culinary work.

Ingredients:

• duck - about 2 kg
• celery - 2 stalks
• dessert wine - 2 tbsp. spoons
• honey - 2 tbsp. spoons
• olive oil - 1 tbsp a spoon

Preparation:

1. Cut the orange into four pieces. If a large duck, then you can take 5-6 slices of fruit;
2. Place the prepared and pickled bird in a pre-oiled form and stuff with oranges and celery;
3. Preheat the oven to 190 degrees, place the meat inside and bake for 90 minutes;
4. After 45 minutes, open the oven, drain the juice from the bottom of the baking dish and pour over the bird. Repeat the procedure every 15-17 minutes until complete cooking;
5. Before the duck with oranges is baked, cook the sauce by mixing wine, honey and oil. This container must be put on fire, brought to a boil, stirring occasionally and the consistency of the syrup is achieved;
6. Remove the bird from the oven, transfer to a plate and let cool slightly. Celery needs to be taken out and thrown away, it is no longer suitable for further use, but oranges can be spread around the dish. As soon as the temperature drops a little, pour over the duck with honey-wine syrup and serve.

Attention: make sure to remove as much fat as possible. In this recipe, it is not needed, the dish will not turn out dry, because the fruit will release enough moisture. Do not forget to water the baked carcass with drained juice.

Duck meat is widely used both for everyday home cooking and in gourmet restaurant dishes. It has earned such popularity due to its unusual taste and the content of such useful elements as potassium, phosphorus, and iron. At the same time, the duck is not suitable for cooking. diet meals. It contains many more calories than chicken, beef or rabbit. In domestic duck, this is almost 250 calories per 100 grams. meat, in a wild duck less, about 120.

Preparing meat for marinating

1. Look carefully at the carcass. Remove the remaining feathers, if any. If there is a barely noticeable “fluff” on the skin, singe it over an open fire.
2. If necessary, cut the duck into pieces, if you leave it whole, remove unnecessary films in the middle.
3. Rinse the meat under running water and let it drain.
4. Blot and dry well, and only after that, proceed to pickle it.

If duck meat is marinated correctly, you can eliminate most of the excess fat during frying or baking and make the dish less caloric. Also, a well-chosen marinade will help soften rather tough poultry meat and make it not only tender, but also juicy. The spices used will open and enhance taste qualities dishes and give it a bright aroma. The most popular types of marinade for duck meat are:

Classic marinade

It favorably emphasizes the refined taste of the duck, makes the meat soft and juicy. It will require a small set of products:

• Half a lemon;
• Ground black pepper - 1 teaspoon;
• Ground red pepper - 1 teaspoon;
• Salt - to taste.

Pickling:

• Squeeze the juice of half a lemon, fish out the seeds or strain;
• Mix juice with salt and pepper;
• Grate the carcass with the finished composition both inside and out;
• Let the bird marinate for 5-6 hours;
• Roast or bake in the oven.

Beijing-style marinade

Peking Duck - exquisite dish prepared at home for festive table and served in prestigious restaurants. To cook classic version this dish is a whole science. We will look at a simplified marinating method for this dish, adapted to the range of spices available to us. You will need:

• Fresh ginger - 10 gr.;
• Rice vinegar - 5 tablespoons;
• Honey, melted or liquid - 3 tablespoons;
• Rice wine - 150 ml;
• Corn starch - 1 teaspoon;
• A mixture of peppers - a pinch;
• Water - 50 ml;

Pickling:

• We take a deep container and pour wine and rice vinegar into it;
• Add honey and stir until it is completely dissolved;
• We rub the ginger root on a fine grater or chop in a food processor to a mushy consistency, add it there;
• We fall asleep a mixture of peppers;
• Boil the resulting liquid over low heat for 10 - 15 minutes;
• In another container, stir the starch in water;
• Pour the starch liquid into the boiling marinade. Stir vigorously and boil until it thickens;
• With the resulting composition, generously lubricate the duck carcass from all sides and from the inside;
• Let it brew in the refrigerator for 8 to 12 hours;
• We fry the pickled duck or bake it in the oven in the usual way.

garlic marinade

Garlic is a spice that goes very well with many types of meat, and duck is no exception. It gives piquancy and sharpness, and the smell of garlic has the ability to increase appetite and promote better digestion of food. You will need:

• Garlic - 2-3 large cloves;
• Soy sauce - 5 tablespoons;
• Mayonnaise - 80 ml;
• A mixture of peppers - a pinch to taste;
• Salt - to taste.

Pickling:

• Stir soy sauce and mayonnaise until smooth in a deep plate;
• Grind the peeled garlic, and it is better to pass through the garlic;
• Mix sauces, a mixture of peppers, garlic and salt;
• With the resulting composition, we thickly rub the prepared carcass;
• We insist the meat for at least 3-4 hours;
• We bake in the oven.

orange marinade

Duck with oranges is a culinary classic. Such a delicate combination of flavors has been appreciated by gourmets in many countries. Citrus will not only give the meat a unique aroma and taste, but also make it softer and more tender. You will need:

• Large orange - 1 piece;
• Honey - 3 tablespoons;
• Soy sauce - 5 tablespoons;
• Mustard (not spicy) - 2 tablespoons;
• Black and red pepper - 5 g;
• Salt to taste.

Pickling:

• Remove the zest from the orange, grind to a state of gruel;
• From the peeled fruit - squeeze the juice and filter it;
• In a deep bowl, mix juice, zest, honey, soy sauce and mustard until smooth;
• Rub the washed and dry carcass with salt and pepper, let stand for half an hour;
• We shift the carcass into a baking sleeve or a sealed bag, fill it with the resulting mixture;
• We send it to the refrigerator for 4 - 5 hours, periodically turning the duck from one side to the other so that it is evenly soaked;
• You can bake a bird both on a baking sheet and in a sleeve.

wine marinade

Wine is a common ingredient for cooking various types of meat. It also pairs well with duck. The main task of this noble drink is to soften hard fibers, give the dish a grape flavor and a delicate wine aroma. To prepare this marinade, we need:

• Curry - 1 tablespoon
• Fresh ginger root - 1 tablespoon of grated gruel;
• Olive oil - 4 tablespoons;
• Honey - 1 tablespoon;
• Grape vinegar 6% - 1 tablespoon;
• Garlic - 1 clove;
• A mixture of peppers - 5 g;
• Dry red wine - 50 g;
• Salt - to taste.

Pickling:

5 basic rules for marinating

1. When marinating the duck, constantly turn it over or pour juice over it so that it is evenly soaked.
2. Leave the meat to soak in the refrigerator, even in the cool season. This way you will be sure that it will not spoil.
3. If domestic duck too fatty, cut off the inner fat and some of the outer belly if you bake it whole. For cooking in pieces - the skin can be removed completely.
4. The longer you marinate the carcass, the more soaked and tasty it will turn out.
5. Don't add a lot of salt to the marinade, it tends to draw moisture out of the meat and it can turn out dry.

Prepare meals with joy and pleasure. Try new recipes and don't be afraid to experiment. You will get real culinary masterpieces.

Video recipe

It is necessary to cook in such a way that the taste of food enchants with its unusualness. Duck meat itself is very tasty, and if you attach a fragrant and rich marinade to it, then you get an amazing dish that everyone will appreciate! Moreover, it is not necessary to have special cooking skills, all the subtleties and secrets will be provided in each recipe.

• soy sauce marinade
• Kiwi marinade with mayonnaise
• Marinade with lemon
• Marinade with oranges
• Honey marinade
• mustard marinade
• Marinade with garlic
• Peking Duck
• Marinade with pomegranate juice
• Marinade with mayonnaise
• Marinade with wine
• Marinade classic

soy sauce marinade

Ingredients:

1/2 cup soy sauce (optional)
- 3 tablespoons of water;
- a tablespoon of liquid honey (if it is thick, heat it up and it becomes liquid);

- a tablespoon of sugar and the same amount of mustard (liquid);
- 3 tablespoons of ketchup.

Preparation

Pour into a deep cup hot water, bred in it sugar crystals. After that, add all the ingredients, including the garlic grated on a fine grater. The prepared duck carcass is rubbed with the resulting mixture on a deep baking sheet. The marinade that drains will be needed in order to periodically rub the bird, because it is insisted for at least 12 hours in a cool place.
It is not uncommon for a carcass to be marinated in the refrigerator for a day, because poultry meat has a peculiar rigid structure and often wild ducks there is a specific smell (of mud or fish). That is why pickling takes a long period of time.

After the marinating time is running out, the duck is wrapped in foil and laid out in a baking dish, poured into the bottom plain water and placed in an oven for strong fire. When the water at the bottom of the form boils, the fire is reduced and “tormented” for at least 2-3 hours.

For the test, the duck is removed from the oven, the foil is slightly opened (which is done in advance on the surface) and checked for readiness. In order for the bird to have a golden, appetizing color, the foil is completely removed before the end of cooking and the fire is increased. Thus, the duck will have a golden, crispy crust in 5-10 minutes.

Kiwi marinade with mayonnaise

Ingredients:

Juice of half a lemon;
- 2 kiwi;
- a few tablespoons of mayonnaise;
- a tablespoon of sugar and the same amount of soy sauce;
- dry spices, including salt to taste and personal preference.

Preparation

Kiwi is chosen soft, then the peel is easily removed from the fruit and it is easier to make puree from it. Then add soy sauce and finely squeezed garlic. mixed with lemon juice, mayonnaise and bring spices. The marinade must be concentrated, because, by distributing it over the carcass of the bird, it must saturate the meat with its aroma and spices.

After the obtained homogeneous consistency, they begin to rub the whole carcass. Next, placed in a sleeve and infused overnight or at least 12 hours. Then they shake it so that the drained marinade again gets on all parts of the bird and bake in the oven until cooked.

Marinade with lemon

Ingredients:

onion head;
- juice of a whole lemon;
- 3 tablespoons of liquid mustard and the same amount of honey;
- spices, salt.

Preparation

Onion crushed into gruel and combined with lemon juice and spices. The resulting mass is mixed with mustard and honey, and then the prepared bird carcass is rubbed and left to marinate for a day. After that, the duck is wrapped in foil and baked until tender.

Marinade with oranges

Ingredients:

2 large oranges and the same number of lemons;

- dry spices, salt.

Preparation

In such a marinade, the bird is kept for a day, only then it will “melt in the mouth” after cooking. Squeeze juice from citrus fruits, combine with spices and oil, carefully rub the carcass on all sides. Then they are sent to the refrigerator for marinating. Next, bring to readiness, in the oven using a baking sleeve.

Honey marinade

Ingredients:

Juice of one lemon and one apple;
- a tablespoon of olive oil;
- 3 tablespoons of honey;
- dry spices, salt.

Preparation

Fruit juice is mixed with liquid honey, spices and oil. Rub the bird carcass with the resulting mixture and leave to marinate for at least a day. Then again grease the bird and wrap it in foil for baking. Send to the oven and cook. To determine the readiness, you can pierce the carcass with a wooden skewer, if the bird's juice is transparent, then it is ready.

mustard marinade

Ingredients:

3 tablespoons of liquid honey;
- a few teaspoons of mustard;
- a small piece of ginger;
- dry spices, salt;
- 3 cloves of garlic.

Preparation

In the prepared carcass, with the help of wooden toothpicks, many neat punctures are made. Next, ginger and garlic are rubbed into a gruel so that there is juice. Then it is mixed with the rest of the ingredients and rubbed on the bird. Leave to marinate for 12 hours, and then placed in a baking sleeve and sent to the oven.

Marinade with garlic

Ingredients:

5-6 cloves of garlic;
- 4 tablespoons of soy sauce;
- a mixture of spices, salt.

Preparation

In a deep bowl, soy sauce is mixed with spices and salt, and then finely grated garlic is added to them. Stir the mixture and rub the duck carcass garlic marinade. Leave to soak the meat for at least 12 hours. Then baked until done.

Peking Duck

Ingredients:

A glass of rice wine;
- a piece of ginger (3 g);
- 5 tablespoons of soy sauce and the same amount of honey;
- half a glass of warm water;
- a teaspoon of corn starch;
- 4 tablespoons of rice vinegar;
- spices.

Preparation

Prepare a deep bowl for the marinade. Rice vinegar is poured in, mixed with wine and honey. Ginger is rubbed into gruel, combined with spices and sent to the bowl. Next, the marinade is boiled for 10 minutes. Starch is dissolved in prepared water and introduced carefully, stirring into the marinade, which begins to thicken. The resulting mixture is rubbed on the bird's carcass and left to marinate for 10-12 hours. Then they are baked.

Marinade with pomegranate juice

Ingredients:

A glass of pomegranate juice;
- a glass of soy sauce;
- spices.

Preparation

The juice is combined with spices and the bird's carcass is rubbed. Before marinating in the duck, many punctures are made with sharp toothpicks. Then the marinade will be able to better soak the meat and make it fragrant and tasty. Leave for 10-12 hours in a cool place, periodically turning the carcass of the bird so that it is better saturated with juice. After the aging time, bake until cooked.

Marinade with mayonnaise

Ingredients:

A glass of mayonnaise;
- half a glass of soy sauce;
- one fresh tomato;
- a few cloves of garlic;
- a tablespoon of honey;
- spices.

Preparation

The tomato is peeled and ground into a pulp (you can do this in a mortar). Mayonnaise, soy sauce, grated garlic, honey, spices and tomato are mixed in a deep bowl. The resulting mixture is rubbed on the carcass of the bird and left for a day. Then baked in foil in a deep pan until cooked.

Marinade with wine

Ingredients:

2 glasses of red wine;
- 100 g of honey;
- glass of water;
- spices, salt.

Preparation

The ingredients are mixed and the carcass of the bird is lowered into them, which is left for at least 12 hours, while periodically turning over so that the marinade has time to soak everywhere. Next, the duck is placed in a duckling, the marinade is poured there and cooked first over high heat, and then it is reduced and the bird is simmered for several hours. To form a golden color at the end of cooking, remove the lid.

Marinade with orange, honey and soy sauce

Ingredients:

Juice of 3-4 oranges;
- a glass of soy sauce;
- 2 tablespoons of honey;
- spices.

Preparation

All ingredients are mixed in a deep bowl and the bird's carcass is rubbed. After that, the duck is placed in a duck dish, the remaining marinade is poured out, covered with a lid and left in a cool place for 10 hours, periodically turning the bird over for better marinade soaking.

After that, the duck is wrapped in foil, transferred to a baking sheet (on which to pour water) and put to languish for 3-4 hours in an oven. They check the readiness with a wooden skewer (by piercing the carcass of the bird), if the juice is clear (without blood), then the duck is ready.

Marinade classic

Ingredients:

A tablespoon of sugar;
- several heads of onions;
- a teaspoon of salt and the same amount of soy sauce;
- 4 tablespoons of apple cider vinegar;
- spices.

Preparation

Salt, sugar and soy sauce are mixed. Onions are cut into thin rings, vinegar and spices are added to it. Then all the ingredients are combined and rubbed with duck. Leave overnight in a cool place. When the bird has marinated, it is transferred to a deep baking sheet, covered with foil and baked until tender.

Duck meat is distinguished by its tissue structure and taste. That is why quick pickling is inappropriate here. To cook juicy, tender meat, it is kept in the prepared marinade for at least 10 hours, even if the duck is young.

The bird is not prepared quickly, as a rule, it takes more than an hour, or even two. It is best when the meat is “languishing” not over high heat, because a strong fire will quickly fry the carcass, but will not bake until done. As a result, the meat will be tough.

When cooking, a strong fire is turned on for half an hour, and after that the heat is reduced. It is best to cover the bird with foil. This is done so that it does not burn during cooking, because the top is always fried quickly.

If the duck is baked without foil, then it is imperative to water it with the rendered fat formed at the bottom. Moreover, this must be done throughout the frying process. Bon Appetit!

Our mothers and grandmothers called her duck or goose, Petersburgers know her as "latka". This one is called kitchenware so for a reason. It is in an oblong cast-iron cauldron that it is most convenient to extinguish a bird. We offer you a recipe duck stew in wine right in the duck-house.

Time, as usual, flies unnoticed, and very soon it will come New Year followed by Christmas. And in the days festive feasts I always want to try something unusually tasty, fragrant and satisfying. And it is a ruddy duck baked in the oven with the simplest and most affordable seasonings that can become the main dish of the New Year or Christmas table.

In Russia, as, indeed, in many other countries, duck, stuffed with apples, with ginger, mustard and honey, in soy or orange sauce, often prepared on major holidays and has long been among the traditional Christmas dishes. And today we will look at several popular recipes for cooking duck in the oven with honey.

To make the Christmas duck with honey in the oven delicious, with an appetizing golden crust you will need the following products:

• duck weighing 2-2.5 kg
• honey - 3 tbsp. l.
• set of spices: 1 tsp. ginger, ground black pepper, tarragon and half a teaspoon nutmeg, salt, soy sauce.

Preparing duck with honey and ginger in soy sauce in the following way:

1. We prepare the carcass: we wash it properly inside and out, remove the remnants of feathers, cut off the wings and cut out the tail. Dry with a paper towel.
2. To make the bird juicy inside and ruddy on the outside, we grease it outside and inside with a thick gruel obtained from a mixture of honey with soy sauce and seasonings, after rubbing the carcass with salt.
3. Having done all these steps, wrap the duck in baking paper and leave for 12 hours in the refrigerator (for this reason, it is recommended to cook the baked duck somewhere a day before eating).
4. The next day, we remove the duck from the refrigerator and proceed to prepare the filling. Most often, apples, prunes, buckwheat or rice porrige. We will prepare the filling from apples, choosing varieties that are firmer and sourer (Golden, Antonovka). We remove the core from the apples, peel them and cut them into slices. You can add stuffing walnuts, almonds, prunes, which must first be poured with cognac (rum, brandy) and left to infuse for 20 minutes.
5. Stuffed duck, so that the filling does not fall out during cooking, we fasten with ordinary threads (or wooden skewers).
6. We spread the duck with honey and apples on a baking sheet and lightly grease it with vegetable oil. Wrap the tips of the legs and wings (if they are not cut off) in pieces of foil so that they do not burn during cooking.
7. When the duck is almost ready, you can put the remaining apples from the filling in the form next to the duck and bake them. They will soak in the juice of the bird, and it will tasty addition to the main course.
8. Cooking time depends on the size and weight of the bird. Approximately - one and a half to two hours at 180 degrees. At the same time, every 30 minutes, the duck must be watered with the fat formed in the mold, and constantly monitored so that it does not burn or dry out. If the bird starts to fry too much, you can cover it with a piece of foil on top. The duck should turn out ruddy with a crispy tender crust.
9. After cooking, we take out the duck, put it on a dish of the appropriate size and serve it whole, or cut it into pieces.

Read also: Cooking secrets cranberry sauce with honey

Duck in honey mustard sauce

Perfectly combined, honey and mustard make the meat juicy and tender, giving it an original taste. This is probably why there are many recipes for cooking duck in honey mustard sauce, which are often used by housewives. Consider one of these simple recipes.

To cook duck with mustard and honey according to this recipe, we need:

• honey and mustard - 2 tbsp. l.
• spices to taste
• water - 1 glass.

Cooking method:

We process the carcass in the same sequence as in the previous recipe. Rub it with salt and pepper.

We prepare the sauce by mixing honey with mustard and spices, and coat the carcass with it on all sides.

Put the duck on a baking sheet with water. Bake, periodically watering the meat honey mustard sauce mixed with the fat formed in the mold.

Duck recipe with honey and mustard in marinade

Ingredients:

• small duck
• honey - 1-2 tbsp. l.
• freshly squeezed grapefruit juice
• dry red wine and soy sauce - 100 g each
• french mustard - 1 tbsp. l.
• spices to taste.

Preparation:

The prepared carcass (washed and dried) must be divided into 4 parts, which we place for an hour and a half in a duck marinade made from wine, soy sauce, spices, grapefruit juice, honey with mustard and salt.

Fry the pieces on all sides and transfer to a baking sheet, pouring the marinade. Bake for 1.5 hours at 180 degrees.

Duck with oranges, mustard and honey in a slow cooker

Adding ingredients such as quince, ginger and orange to duck allows you to cook holiday option original and extraordinary delicious food from a bird.

For duck with oranges you will need:

• soy sauce - 6 tbsp. l.
• ginger - 1 tsp
• cognac - 3 tbsp. l.
• lemon, orange, quince - 1 pc.
• mustard - 1 tbsp. l.
• liquid honey - 3 tbsp. l.
• pepper and other spices.

How to cook:

Having prepared the carcass of the bird (after thoroughly washing and drying), we place it in the marinade for several hours. For the marinade, mix soy sauce, cognac, honey, mustard, salt, ginger and spices. Having completed the marinating process, we stuff the duck with slices of lemon, quince and orange.

Read also: How to cook sauerkraut with honey

We cook the bird in a slow cooker in the baking mode for 40 minutes. Then drain the resulting fat and bake for another 40 minutes, turning the meat over to the other side.

Duck with apples and honey

Duck baked with apples and honey is an indispensable dish for a festive family feast. To prepare it, you need to take a small duck, honey with mustard (2 tablespoons each), a little turmeric, 4-5 sour juicy apples.

Rub a dry and clean carcass with pepper, salt and turmeric. Inside we place the apples cut into slices. Lubricate the top of the duck with a mustard-honey mixture (the rest of the sauce can be poured inside the duck) and bake for one and a half to two hours, after wrapping the carcass in foil.

Christmas duck in honey sauce with cranberries

Let's look at another French Christmas duck recipe that you'll have to tinker with. But the result is worth it.

Ingredients:

• medium sized domestic duck
• honey - 30 g
• seasonings and spices: 15 g of salt, 2.5 g of freshly ground black pepper, 1 cinnamon stick, 1 bunch of thyme, 15 g of rosemary, 30 g of parsley and 0.5 g of ground paprika
• for frosting you will need vegetable oil(35 ml), Dijon mustard and honey (15 g each).
• for the filling you will need 15 g of garlic, 600 g of onion, 40 g of sugar, 600 g of sauerkraut, 200 g of apples, 60 g of lingonberries and 20 g of parsley. Pepper and salt - to taste.

By the way, Dijon mustard was invented in French Dijon in the 19th century. It is made from ground mustard seeds mixed with spices and wine vinegar.

Preparation:

1. Wash and dry the carcass (if necessary, singe and remove the remnants of feathers). Put greens inside the carcass, and rub it with salt and pepper on the outside.
2. Pull the legs and wings tied together to the carcass and wrap the prepared carcass in a film folded in 8-10 layers.
3. Duck (still without stuffing) is baked for a very long time: 9 hours at a temperature of 80 degrees.
4. At the same time, we are preparing the filling. Saute onion and garlic until golden brown, add sauerkraut, add a little meat broth and bring it to readiness.
5. Separately, we prepare caramelized apples with a spoonful of sugar. For this, slices, preferably sour and hard varieties apples, fried butter(the fruit should not soften). After the apples are lightly browned, you need to add sugar and fry a little more so that each slice is covered with a film of sweet caramel. At the same time, apples must be stirred often, otherwise the sugar will burn.
6. Add the finished apples to the filling and remove it from the stove. Now you can add freshly frozen lingonberries to it.
7. For glaze we use honey and mustard, which we mix with a mixer. Pour the oil in a thin stream there and add a little salt for taste. Beat everything until a creamy mass is formed.
8. We release the finished duck from the film. Inside the stewed carcass we place the filling, adding parsley there. Coat it on top honey glaze and bake at 220 degrees for 10 minutes until the duck is golden brown.
9. Transfer the meat to beautiful dish, pour it with juice from a baking sheet. Duck can be served with baked potatoes and spices.