Not everyone can boast that they know how to cook a duck. This bird has rather tough meat. To make it juicy and soft, you need to follow clear recommendations. The best way is to cook the duck in the roaster.

Product preparation

Frozen duck must be thawed gradually in the refrigerator. This may take 1-2 days. Then the carcass is washed and dried with a paper towel.

The bird should be marinated before cooking. The marinade can be mayonnaise, salt and seasonings. Another option is honey mustard or citrus juice. You need to keep the carcass in the marinade for a day in the refrigerator. With an acute shortage of time, this period can be reduced to 3 hours.

It will be more difficult with fresh duck bought on the market. It will need to be cleaned, singed feathers, gutted. It is worth cutting off the tail, it is too fatty and contains iron, which can spoil the taste of the dish. Rinse the carcass well inside and out. Pickle.

Ways to cook duck in a duck

Cooking duck in own juice makes it possible to get a juicy and nutritious dish that preserves useful material. You can cook it whole or in pieces, stuff various fillings, as well as add other ingredients as a side dish directly to the ducklings.

Duck in a roaster, cooked whole

This is a simple recipe that you can vary to your taste.

1. It is better to tie the prepared carcass with a rope so that it does not fall apart during cooking.
2. Fry on all sides in a roaster in butter.
3. Pour broth or water, add salt, ground pepper.
4. Simmer covered for 2 hours.

According to this recipe, you can cook duck on the stove or in the oven. From the broth in which the duck was stewed, you can cook delicious sauce. Add starch and lemon juice to the liquid. Sometimes white wine is used instead lemon juice. Olives or fried onions can serve as an addition.

Tarragon greens will bring a special taste to the duck. Sprigs are added immediately after roasting the bird, and then the liquid is poured and stewed under the lid.

Sliced ​​stewing

This method of processing the duck will reduce the cooking time. A whole carcass takes longer to cook. And if the guests come in a couple of hours, then you can quickly cut the bird into portions, fry and stew with vegetables.

1. The duck must be cut into small pieces.
2. Ducklings are put on the stove and poured vegetable oil. Poultry meat is loaded. Roast until formed golden brown.
3. Cover with a lid and simmer for 30 minutes.
4. At this time, you can prepare vegetables: peel and chop onions and carrots, finely chop the garlic. It is worth adding apples, they will add spice to the dish.
5. It is better to drain the fat from the duckling. Continue to extinguish the bird by flooding it with clean water. After boiling, add vegetables, apples. Salt, season.
6. Stew the duck under the lid for 1.5-2 hours over low heat.

Serve hot. The best garnish- light vegetable salad

stuffed duck

You can start a duck different products. Citrus fruits will give it sourness, apples will give up their sweetness, rice will absorb excess fat. You can use dried fruits and mushrooms. They will also be a good addition to the duck.

Here is the "basic" recipe stuffed duck in the duck house:

1. A duck marinated in the refrigerator for a day must be stuffed with peeled tangerines. The abdomen must be sewn up so that the filling does not fall out.
2. The carcass is placed in a duck, filled with broth or water and sent to the oven.
3. Cooking time will depend on the weight of the bird. For each kilogram it will take 40 minutes, plus 20-30 minutes to create a fried crust. When checking the carcass for readiness, the released juice should be transparent.

Instead of broth, you can fill the duck with beer. It will become very tasty, fragrant. The meat will be tender and soft.

Duck with apples

Another common option for duck stuffing is with apples. It is better to choose hard and sour varieties.

Here's how to cook duck with apples in a duck tin:

1. Apples are cut into pieces, the core is removed along with the seeds. Pieces are laid out in a duckling in one layer.
2. The duck carcass is rubbed with salt and herbs, stuffed with the remaining fruit and whole cloves of garlic. The abdomen can be sewn up or secured with toothpicks.
3. The bird is placed on a pillow of apples, and a layer of fruit must also be placed on top.
4. The duckling goes into the oven. It will take approximately 2-3 hours at 200gr.S. It is not necessary to cover the dish with a lid.
5. You need to check the dish for readiness by piercing the carcass in several places. If the juice is clear, then the duck is ready.

You can use apple filling as a side dish. And the bottom layer of fruit is better not to eat, they absorb too much fat.

Duck stuffed with cranberries

Another recipe for an unusual, tasty and healthy dish:

1. The carcass (1.5-2 kg) must be rubbed with salt and spices. Coat the outside with a mixture of mustard and honey. Leave in a cool place for 8 hours.
2. Mix fresh cranberries (200 gr) with sugar (150 gr) using a blender.
3. Rye crackers (100 gr) fry in a pan.
4. The ingredients are mixed and stuffed into the belly of the bird.
5. Then the carcass is placed in the duck.
6. You need to fill the duck with water and cook in the oven with the lid open. Cooking time 2-2.5 hours at 250gr.S.
7. If during this time the bird has not browned, then you can continue baking at a higher temperature.

Duck and apples are an almost classic combination that is sure to please! The bird is soaked in fruit juices, beautifully roasted, becoming incredibly fragrant and juicy. Here are the most delicious step by step recipes for duck with apples.

It's worth a try!

Duck with apples - general principles of cooking

If the bird will be baked as a whole, then you need to choose a young duck, weighing no more than 2.5 kg. Otherwise, it will be difficult to bring the bird to readiness and softness, but at the same time not to overdry, not to burn the skin. Rinse the carcass before use, cut off the rump, you can remove the extreme phalanges of the wings, since there is no meat on them, and they often burn. Additionally, the wings can be wrapped with foil and the same with the legs if the bird is cooked without foil. It is advisable to cook a large duck in pieces.

It is advisable to use sour varieties for baking apples. They can come as a whole recipe or cut into pieces, placed inside or placed next to the bird.

What else is duck cooked with:

Prunes, nuts;

Potato;

citruses;

Various other vegetables;

Rice, buckwheat and other cereals.

Often the bird is marinated before baking, this makes the meat tastier and more tender. Are used different sauces: mustard, mayonnaise, soy sauce, all kinds of spices and honey. If the duck lies for a long time, then it must be covered with something, you can put it in a bag or in a large bucket, container.

For baking, foil, sleeves or special bags are usually used; without coating, the bird is easy to dry out. On average, a carcass of about 2 kg in the oven will cook for 2-2.5 hours. Poultry can be stewed with apples in a slow cooker or in a cauldron on the stove, but these methods are used less frequently.

Whole duck with apples: step by step recipe

Classic step by step recipe for duck with whole apples. This is exactly the version of the dish that can be seen on the tables in old films or at holidays. To make everything tasty and beautiful, you need to strictly follow the technology. The marinade uses a mixture of sweet, spicy, salty and spicy ingredients.

Ingredients

5-7 green sour apples;

1 st. l. honey;

2 tbsp. l. mustard;

1 tsp spices for meat or poultry;

0.3 tsp dry basil;

2 tablespoons of oil;

4-5 cloves of garlic.

Cooking

1. Rinse, prepare the duck carcass in accordance with all the rules. As written just above. If suddenly there are stumps from feathers on the surface, then they must be removed, in the cooked dish it will at least look unpleasant and repulsive. It is convenient to use ordinary cosmetic tweezers. Just take out the pads one at a time.

2. We wipe the washed bird with napkins inside and out. If drops of water remain on the duck, then it will not marinate well.

3. We make an explosive mixture for the marinade. If the honey is candied or just thick, then you need to melt it. Often it is not advised to overheat, but in any case, the bird will be baked, so you don’t have to think about preserving vitamins. By the way, instead of honey, you can use a spoonful of brown sugar, the effect will be almost the same.

4. Add chopped or grated garlic cloves to honey, lay the mustard. We introduce spices and salt, we throw a little basil. You can take a mixture of Provence herbs. We rub everything well, then pour in two tablespoons of oil. Leave the third for greasing the mold before baking.

5. We rub the bird inside and out with the prepared fragrant mixture, leave it to marinate for an hour, but it can be longer, if necessary, keep it in the refrigerator for up to two days, the taste will only benefit from this.

6. Cut the apples into slices, remove the core, you do not need to grind the pieces.

7. We lay part of the apples in the duck belly. We pierce the hole with toothpicks or sew it up with a thread. We use a regular large sewing needle for this.

8. Lubricate the duck mold, it is advisable to choose the appropriate size so that there is not much free space left. You can use duckling.

9. We lay out the pieces of apples that remain on the bottom. We place a duck on top.

10. Cover with foil, send to a heated oven, the temperature for the duck is 190 degrees. Cooking 1.5-2 hours. Periodically, carefully open the foil, pour the carcass with fat from the bottom of the mold.

11. After 2 hours, you can remove the foil altogether, brown the carcass for 20-30 minutes until a beautiful crust.

12. Before serving, transfer the carcass to a dish, remove toothpicks or threads, depending on what was used. The lower apples, which were placed under the duck, are usually soaked in fat, you can not put them.

Duck with apples: step by step recipe in pieces (with prunes)

A variant of a stunningly juicy and tender bird that is cooked in pieces. The step-by-step recipe for duck with apples uses prunes, but you can also use dried apricots. It will perfectly fit into the dish, give its aroma and taste. You can use just chopped carcass or selective parts, for example, only legs.

Ingredients

1.5 kg duck;

3 apples;

130 g prunes;

70 g of oil;

2 tablespoons of nuts;

Cooking

1. Wash the pieces of duck and wipe thoroughly on all sides with napkins, it is important to dry the bird so that it is well browned. But if desired, before pre-frying, you can roll the pieces in the usual wheat flour they will quickly crust over. We don’t make small pieces, you can just cut the duck along the joints.

2. Heat any oil in a large frying pan, you can even take butter. We warm well so that the bird does not release juices.

3. We spread the duck in pieces, fry until golden brown, first on one side, then also on the second. If the whole duck does not fit at one time, then cook in two steps. You can lay out the prepared bird immediately in a baking dish.

4. Rinse prunes. If it is dry, then hold it a little in warm water, the same can be done with dried apricots, if it is used.

5. Wash the apples, cut into large pieces, remove the cores with seeds.

6. Chop the nuts, but you can cook without them. Pour over apples, mix, add prunes or dried apricots.

7. Now spices. The duck has not yet been salted, not peppered, but it is already fried. Therefore, spices need to be mixed with something liquid, you can use soy sauce as a base, take a little apple juice or just water. We dilute the salt and pepper, but just a little bit, you can add any seasonings at your discretion. Grate the fried pieces, return everything to shape.

8. Spread pieces of apples with prunes and nuts between the duck. If something remains, then just pour it on top.

9. We stretch a piece of ordinary aluminum foil onto the form.

10. We heat the oven to 180 degrees, you don’t need to do a higher temperature.

11. We put the form with duck and fruit, cook for about 1 hour and 15 minutes. You can leave it longer. During this time, the bird will be well extinguished, soaked with juices, it will turn out unusually tender and fragrant.

12. Ready meal serve with fresh vegetables, supplement with side dishes of rice or buckwheat.

Duck with apples: a step by step recipe with potatoes

Another wonderful step-by-step recipe for duck with apples, in which the bird is cooked whole. Additionally, potatoes are used. In order not to cut it, choose the same size and even tubers. Very delicious dish obtained with young potatoes.

Ingredients

small duck;

5 small apples;

100 g sour cream;

3 cloves of garlic;

1 st. l. mustard (optional);

8-10 potatoes;

Salt, pepper, other seasonings;

2 tbsp. l. oils.

Cooking

1. Peel the garlic cloves, chop and combine with sour cream, if desired, add mustard for spiciness or just pour pepper, season it all with salt, grind thoroughly.

2. Rinse the duck carcass, cut off all excess, dry and grate with sour cream. You can also use mayonnaise, it also soaks the bird perfectly. But the dish may turn out to be too fatty. Do not forget to rub the inside.

3. Leave the duck to marinate for at least an hour. Periodically, you can rub sour cream over the surface so that it penetrates better with spices.

4. On the apples that remain, make a few punctures. They are needed so that the fruit does not burst in unexpected places.

5. Cut two apples into slices, they are needed to fill the bird. We put it inside. In principle, you can not sew up the hole, but it is better to stab the skin with a pair of toothpicks.

6. Peel the potatoes, rub with salt and pepper, add the remaining apples to them and pour in the vegetable oil. Mix thoroughly.

7. Put the duck in a greased form, scatter apples and potatoes around. You can put all this in a baking sleeve. Or cover with a piece of foil.

8. Send to the oven, cook for exactly two hours. We set the temperature for the duck in the region of 190-200 degrees.

9. After two hours, you need to get the form. We remove the foil. At the bottom there will be fat and juice with spices, water the duck.

10. The bottom of the potato is well soaked, it needs to be turned over.

11. Now we increase the temperature in the oven to 210-220 degrees, send the duck with apples and potatoes back into the oven.

12. Cook for about half an hour, achieving a delicious crust on the bird. So that it does not dry out, you can periodically pour juices from the bottom of the mold.

The main fat of the duck is under thick skin, it is difficult for him to melt. Before baking, you can make shallow cuts on the surface of the carcass to speed up the process.

The liver, heart and other offal can be put back inside the duck carcass after washing and processing, let them cook with apples.

So that the duck does not stick to the bottom of the form and does not swim in fat, you can lay it on a layer of apples, onions or carrots, potatoes.

In many step-by-step recipes for duck with apples, spices are simply indicated. You can take mixtures for meat, chicken, minced meat, they are all great.

If the carcass needs to be covered with foil, then a piece of meat, lard is placed on the most protruding part, a cropped wing can be used. The coating will not touch the bird, will not stick, will not spoil the skin.

Usually, a whole baked duck is prepared for the New Year and Christmas table. I suggest trying to bake the duck in pieces in the sleeve.

The recipe for duck with apples in the sleeve is simple to disgrace, it takes a little time, and the result is licking your fingers! Duck meat is tender and soft, fragrant apples give the dish sweet and sour spicy taste. Mmm…

The origin of this dish is as simple as the recipe itself. Flipping through the pages of the Internet in search of an interesting duck recipe, I remembered a cooking recipe recently posted on the Poradka website. So I decided to bake the duck in the sleeve, but not entirely, but in pieces, adding a couple more fragrant apples.

So, I needed:

duck about 2 kg;

3 art. spoons of mustard;

salt, ground black pepper, a mixture of herbs and spices;

3 art. spoons of vinegar;

2 large green sweet and sour apples;

2 cloves of garlic.

Cooking duck in pieces with apples in the sleeve

Carefully gutted and washed duck cut into portions. I usually throw away the duck tail. If you are against such barbarism, do not forget to cut out the glands.

We dilute the vinegar in cold water (1.5 tablespoons per 1 liter of water) and marinate the duck pieces for about 3 hours.

Then drain the marinade and rub each piece of duck with a mixture of salt, black pepper, favorite spices, mustard and crushed (can be chopped) garlic.

Marinate the duck for at least an hour.

My apples, cut into halves, cut the core with a knife, cut into slices.

We put pieces of duck and apples in the sleeve, tie a bag, carefully transfer it to a duck maker or a special dish with a thick bottom for baking. We prick the top of the sleeve in several places with a needle or pin.

We bake the duck with apples in the sleeve in the oven over medium heat for about 2-2.5 hours. Due to the small holes made on the sleeve with a needle, the pieces of meat were perfectly browned.

Duck meat turned out fragrant and soft. The time was spent only on preparation, no special manipulations were required, as when cooking a whole duck in the oven (turn over, pour over with fat).

Duck- a bird that has traditionally begun to lead festive table. Recently, the taste of duck with apples has been undeservedly forgotten, replacing it with exotic dishes from this delicate bird: duck - in Peking style, duck in soy sauce, duck with oranges.... But still, the taste of childhood - baked apples with sweetish tender duck meat is incomparable with any exotic. There are hundreds, if not thousands, of ways to prepare this dish. A variety of spices are used to add flavor: thyme, rosemary, ginger, nutmeg, cinnamon and many others. You can rub the duck using classic version- salt mixed with black pepper, or you can use honey or marinate with lemon juice. In any case, the dish, which proudly adorned the table of noble Russians, will be gladly welcomed to your table as well.

Cooking:
1) Wash the duck carcass thoroughly. If the duck is poorly plucked, then the carcass must be singeed over the fire, and then, to remove the remaining feathers, sprinkle with flour and wipe well with a towel. Cut into pieces, removing the tail and tail.

2) Prepare a mixture of ginger, cinnamon, black pepper and salt. Grate the pieces of duck with the resulting mixture, let stand for half an hour and place in a roaster or cast-iron cauldron. Simmer over low heat for at least 40 minutes.

4) Prepare apples. Wash the fruits of sweet and sour varieties, cut into pieces, peel the seeds, squeeze the juice of half a lemon into apples and mix thoroughly. Lemon juice adds a savory flavor and keeps the apples from turning brown when cooked. Add apples to the cauldron, simmer for 10-15 minutes.

Ingredients:

duck carcass - 2 kg., apples - 1 kg., carrots 1 kg., lemon - 1/2 piece, ginger, cinnamon, ground black pepper, salt - to taste.

Duck meat is harsh in itself, so baking it on an open fire and even in foil is short-sighted. You can get a guaranteed soft stewed duck only by long-term boiling or simmering on the slowest fire.

The most popular product that effectively complements the taste of stewed duck is an apple. Moreover, not every variety of apples is suitable for the role of a side dish; it is better to take juicy and hard specimens with a sour taste.

The set of products for this dish is not plentiful. On the domestic duck, tightening from one and a half to two kilograms, we will take at least 1 kilogram of apples and a tablespoon of salt.

Ingredients:

• domestic duck - 1 carcass (about 2 kg)
• green sour apples - 1 kg
• salt - 1 tbsp.

Cooking duck stew with apples

We wash the duck carcass inside and out, add salt inside. After washing the apples, cut each into four parts, cut out the core.

We fill the entire inside of the duck carcass with chopped apples.

We put the duck in the oval duck-pot of the same name. Lay the remaining apple slices on top. We add products again. Pour 500-800 ml of water from the edge of the container. The liquid should cover half the bird, so the gravy will be concentrated.

Bring the duck with apples to a boil over medium heat. Next, simmer over low heat so that the liquid in the ducklings gurgles slightly. In one hour braised duck looks like this with apples.

Turning the duck carcass on the other side, stew the bird until tender.

In appearance, a stewed duck with apples may already be boiled, but this is the kind of bird that should not be trusted “by eye”. You should definitely try it "on the tooth".

Quenching usually takes at least two hours, and sometimes more than three. Long waits are rewarded by eating fragrant juicy meat with softened and sweetish apples.

In the remaining gravy, that is, in a mixture of fat and water, you can subsequently, which will certainly turn out tender and soft.

Bon Appetit!