How to cook a duck? 18 recipes for making delicious duck at home

Questions about how to cook a duck at home arise not only for beginner housewives, but also for experienced culinary "gurus". After all, there is always a “danger” that new, unique recipes have appeared in the world that make poultry meat especially tender and juicy? We read, study, choose!

Duck with apples - holiday recipe

Ingredients:

• prunes (seedless) - 500 g;
• apples (sweet and sour varieties) - 6 pcs.;
• regular sugar - 40 g;
• duck - from 2 kg;
• vegetable oil - 20 g;
• a sprig of rosemary;
• half a lemon;
• we select the composition of thyme, pepper, ginger, salt.

Cooking:

1. We clean the carcass from the insides, turn on the burner, process the duck over an open flame, burning thin hairs. Wash the bird thoroughly, dry it. We pluck out all the feathers with tweezers, remove the “wen” from the duck's tail (tail), remove the fat from the skin of the neck. We are doing this procedure without fail.
2. Well-washed prunes for three minutes, pour boiling water. We cut five clean apples into slices (put one aside), sprinkle the juice with half the lemon.
3. Separate the leaves of the rosemary from the stem, place in a mortar with pepper, thyme and salt, carefully grind the composition. We rub the duck with the mixture, including the inside.
4. We combine and mix the prunes, apples and sugar, put the products inside the poultry, sew the edges of the skin or fasten with skewers.
5. We process the baking sheet with oil, cut the whole apple into thin plates, lay it out on a sheet of metal, place the prepared carcass on top.
6. We send the duck for 3 hours in the oven (190 ° C). Periodically pour fat formed during cooking.

We cut the holiday duck into portioned portions, serve with baked fruits, decorate with bright branches of currants or lingonberries.

Whole duck in the oven

Ingredients:

• sour apples - 4 pcs.;
• duck - up to 2 kg;
• dried apricots, walnuts, prunes - 10 pcs.;
• cloves of garlic - 5 pcs.;
• oil (sunflower or olive) - 20 g;
• we select the composition of salt, pepper, spices.

Cooking:

1. How to cook a duck according to the recipe? We start with the filling. Peel the apples, remove the cores, cut the fruit into slices. We divide oranges (without peel), washed prunes and dried apricots into small pieces. We mix all the components, add chopped kernels of nuts.
2. We stuff the carcass with the prepared filling (put a small part aside), fasten the edges of the skin with skewers or sewn it up.
3. Rub the bird with salt, pepper, chopped cloves of garlic. Place the carcass on an oil-baking tray, cover with fruit slices and whole fruits, cover with foil.
4. We bake the dish for 1.5 hours (180 ° C), periodically water the duck with the allocated juice. We remove the paper in 15 minutes. until the end of our action.

We spread the whole duck on a dish, decorate with baked fruits.

Duck in the oven with potatoes

Ingredients:

• duck - up to 2 kg;
• potatoes - 500 g;
• onions - 500 g;
• red wine - up to 100 ml;
• currant juice - 200 ml;
• honey - 130 g;
• pepper, salt, sprigs of thyme and sage.

Cooking:

1. We put ruby ​​wine in a bowl with red currant juice, aromatize the drink with sprigs of herbs, heat the composition over low heat without boiling. In a slightly cooled fragrant broth, add fresh honey and stir the mixture until the components are completely dissolved.
2. We cover the form with foil, treat the paper with oil and lay out the root crops, cut into plates, seasoned with salt and spices.
3. We divide the prepared duck into halves, rub it in the same way, place it in a large bowl, pour over the prepared wine sauce. We have oppression on top, we send the product for 3 hours to the refrigerator.
4. Next, lay out the duck parts on a pillow of potatoes, cover with foil, bake for 1 hour (190 ° C). We take out the dish, remove the paper, once again pour the parts of the carcass with wine sauce and continue cooking for 30 minutes. until they get a golden brown.

It is useless to describe the fabulous taste of this dish. You just need to cook it and enjoy it with pleasure!

Stew in a slow cooker

A delicate and extremely juicy duck cooked in a kitchen appliance is quite “self-sufficient” to create a luxurious bouquet of various tastes when decorating gourmet dishes.

Ingredients:

• carrots - 1 kg;
• duck - 1.5 kg;
• potatoes - ½ kg;
• onions - 1.5 kg;
• seasonings and spices, table salt;
• cloves of garlic - 5 pcs.

Cooking:

1. Cut the prepared duck into portions, pepper, salt, rub with spices and spices, leave for 2 hours in this condition.
2. My vegetables, cleanse. Chop the carrots into strips, divide the potatoes into slices, and cut the onion in half rings. Grind the garlic.
3. Put the pickled parts of the carcass into the multicooker bowl, set the “Baking” mode on the unit, place the pieces of duck and fry until golden brown. We don’t add water and fat: the bird has quite its own “resources”.
4. We spread the vegetables and continue cooking in the same program until the products are soft.

We spread the duck from the multicooker, serve the dish hot.

Peking duck - classic cooking

Ingredients:

• duck - up to 3 kg;
• honey - 100 g;
• red wine - 200 ml;
• soy sauce - 50 g;
• vodka (gin) - 100 ml;
• ginger, salt, pepper.

Cooking:

1. We prepare the bird in the usual way. Rub carcass dried with napkins with a strong alcoholic drink and leave for half an hour.After such a “loading dose” we immerse the “hopped” carcass for 2 minutes. in boiling water, remove from the liquid and blot again with a paper towel. Do not cook the duck!
2. We combine wine and honey. We rub the carcass with pepper, salt, then the wine mixture, put on a jar, substitute a tray under it and send for a day in the refrigerator. Repeat the processing of the product with honey sauce several times.
3. We spread the duck on a baking sheet (without a can, of course), pour a little purified water to the bottom, cover the carcass with metal paper. We try to prevent the paper from touching the “body”.
4. Bake the bird for 30 minutes. (220 ° C), then place it on a wire rack. Continue cooking until a dark brown, even reddish, color appears on the skin. Feet “shoe” in foil.
5. We remove the Peking duck from the heat of the oven, put it on a dish, pour it with wine and honey sauce.

Skilful culinary experts cut the cooked bird into hundreds of thinnest slices. They serve a dish with the wishes of "Zhu Ne Weykou Hao," which in Chinese means - Bon appetit!

Delicious duck slices

Ingredients:

• oranges - 3 pcs.;
• bird carcass;
• a sprig of rosemary;
• pepper, salt.

Cooking:

1. We divide the clean and dried duck into portions, rub with salt and spices, place in a baking dish.
2. Squeeze juice from one citrus fruit and water duck meat. We cut the remaining oranges into thick circles, divide them in half and spread them around the carcass. Cover the dish with foil.
3. We leave the product for 5 hours in the refrigerator, after which we send it for 50 minutes. into the oven (200 ° C). At the end of cooking, remove the foil and bake the carcass to your favorite crust.

We serve our charming duck, do not forget to pour it with orange juice mixed with hot fat from the mold.

Christmas baking recipe with oranges

Ingredients:

• young duck - up to 2.5 kg;
• oranges - 6 pcs.;
• sweet mustard - 20 g;
• soy sauce - 30 g;
• not very thick honey - 100 g;
• pepper and salt - optional;
• celery petioles - 2 pcs.

Cooking:

1. Combine honey, mustard, soy sauce, juice from 2 oranges, pepper, salt in a bowl and mix thoroughly.
2. We place the prepared duck in a plastic bag, add the marinade, rotate the bag several times so that the sauce is evenly distributed over the carcass.
3. Pour the honey mixture into a separate bowl, remove the bird from the package, send it overnight in a closed container to the refrigerator.
4. We take out a duck, lay in the middle oranges cut into slices and peeled celery stalks. We place the bird on a baking sheet and send it for 1 hour to the oven (220 ° C).
5. Every 20 minutes water the carcass with the remaining marinade and juice collected from the metal sheet.

Serve the duck on a large dish. We cover the golden carcass with orange slices of baked oranges, pour with glaze sauce. Christmas was a success!

Duck pilaf in a slow cooker

Ingredients:

• a small duck - 1.5 kg;
• carrots - 2 pcs.;
• onions - 300 g;
• prunes - 10 pcs.;
• rice - 800 g;
• head of garlic;
• broth or purified water - 1 l;
• the composition of pepper, salt, seasonings are adapted to personal tastes.

Cooking:

1. Wash the rice and leave it in clear water. We divide the onion into strips, chop the carrots with straws.
2. We cut the duck into pieces, free the meat from the stones, do not throw out the extracted fat. Remove the peel, chop finely, fry in duck fat, remove the greaves.
3. We put vegetables in a pan, sauté and add duck meat. Pour the broth or bottled water, heat the composition to a boil. We reduce the heating intensity, put the head of the garlic in the middle of the pilaf components and get the so-called zirvak.
4. We stew the products for an hour, then remove the garlic, spread the rice and prunes. Pepper, salt, add seasonings. We continue to cook another 15 minutes from the start of a new boil.

We remove the finished meal from the stove, cover with a towel, leave for a quarter of an hour. Almost Uzbek pilaf with a duck is ready!

Poultry fillet in honey mustard sauce

Ingredients:

• honey and mustard - 20 g each;
• duck fillet;
• salt, pepper, spices.

Cooking:

1. Put pepper, salt, seasonings in the bowl. Separately combine mustard and honey. The resulting dry mixture rub the duck meat, and then grease it with a sweet sauce.
2. After 30 minutes, spread the bird fillet on a baking sheet and bake it under the foil at t 200 ° C. After an hour, remove the paper and continue cooking meat until a delicious crust is obtained.

We divide the poultry fillet into slices, pour the left over part of the honey-mustard sauce.

How to cook a wild duck

Ingredients:

• wild duck;
• bulb;
• vinegar (9%);
• coarse salt, fragrant herbs (tarragon, basil, rosemary, caraway seeds).

Cooking:

1. Scalp the bird with boiling water, remove the feather cover, cut off the head, remove the esophagus and intestines, process the carcass over the burner fire. We arrange a revision of the duck for the presence of pellets. Next, we carry out the usual preparatory procedure.
2. Wild bird does not have a very pleasant fishy smell, so we pickle the product in bottled water with vinegar (1 glass of essence is needed per glass of liquid) and onion rings. Leave the bird in solution for 3 hours.
3. We rub the duck with salt, pepper, favorite herbs and spices. We tie the legs of the carcass with culinary threads, wrap it in several layers of foil and make holes in the paper for the release of steam.
4. Bake the bird for 2 hours at t 190 ° C.

Serve on a large dish surrounded by slices of citrus fruits.

Braised duck in a cauldron

Ingredients:

• bulbs - 2 pcs.;
• carrot;
• cloves of garlic - 2 pcs.;
• duck;
• grated nutmeg, paprika - ½ tsp;
• vegetable oil - 50 g;
• peppercorns, a leaf of laurel, salt.

Cooking:

1. We divide the carcass into portions, place in a cauldron, quickly fry in oil over high heat.
2. We cut vegetables in any form, send to the duck with chopped garlic.
3. Pour bottled water, completely covering the placed products. Add grated nutmeg, salt, paprika, pepper and lavrushka. Reduce the intensity of heating, simmer the dish for 1.5 hours.

Serve hot stewed bird in a cauldron.

Duck breast baked in pastry

Ingredients:

• raspberry jam - 30 g;
• finished puff pastry - 500 g;
• duck breasts - 2 pcs.;
• fresh champignons - 150 g;
• bulb;
• ghee - 30 g;
• parsley, salt, pepper.

Cooking:

1. We beat the poultry meat slightly, forming layers, then salt and pepper, grease with raspberry jam.
2. We roll the slices with a roll, dress with a thread, fry in oil until crust, "sealing" the meat juice inside the product.
3. In the pan where the breasts were cooked, put the onions and chopped mushrooms. Fry until soft, adding pepper and salt. Cool the mass, and then break the composition with a mixer.
4. We divide the puff pastry into two sheets. We spread the mushroom filling on one.
5. Cut the threads from the rolls, finely chop the meat and place it on the mushroom layer. We cover the workpiece with a second layer of dough, pinch the edges tightly and bake for 40 minutes. in the oven (190 ° C).

Cut the finished pie into portions and put duck breast baked in the dough on the dish.

Kassule Toulouse

Ingredients:

• white beans - 50 g;
• duck leg;
• bulb;
• clove of garlic - 1 pc.;
• tomatoes - 100 g;
• goose fat - 400 g;
• a slice of bacon;
• sea ​​salt;
• chicken stock - 300 ml;
• tomato paste, butter, breadcrumbs - 1 tsp each;
• sausage.

Cooking:

1. Sprinkle duck leg with sea salt, place in a container and pickle for up to 10 hours.
2. We wash off the salt from the meat, dry it with a napkin and put it in a pan with goose fat. Fry for 1.5 hours, after which 5 minutes we bake the product in an oven (250 ° C) until crisp.
3. Soak the beans for 2 hours, after which we drain the water. Fry the onion until golden, add beans, tomato paste, chopped tomatoes and a clove of garlic. Fry foods a little, then pour the chicken broth and boil the components of the dish for 1.5 hours.
4. Put the finished beans in the form, attach the sausage and bacon, sprinkle the food with bread crumbs, send it to the oven for 5 minutes (220 ° C).

On the baked dish solemnly spread the duck leg. Is it not a miracle that this luxurious Toulouse-style cassule is?

Duck stuffed with buckwheat in the oven

Ingredients:

• carrots and onions - 1 pc.;
• duck;
• buckwheat - 100 g;
• lean oil;
• head of garlic;
• nutmeg, pepper (black and red), salt.

Cooking:

1. Well, wash the cereal, put it in the pan, fill it with bottled water, which exceeds the buckwheat by two fingers, and salt a little. Boil the product until cooked.
2. Grind the garlic, add the grated nut, pepper, salt and oil. Thoroughly mix the composition and coat it with the prepared duck, including the cavity of the bird. We leave the carcass for an hour in a fragrant "fur coat".
3. Shred the onion, fry, add the carrots, cut into strips, and after 15 minutes mix the vegetables with the finished buckwheat porridge.
4. We stuff the duck with a slightly cooled filling, sew up the poultry cavity and send the carcass to the oven for an hour (t-180 ° C). Do not forget to water it with allocated aromatic juice.

And this is not a miracle, but a real culinary masterpiece left to us by the ancestors.

Cooking poultry with lingonberry sauce

Ingredients:

• duck fillet - 500 g;
• lingonberry - 200 g;
• vegetable oil (sunflower) and butter - 100 g;
• brown sugar - 40 g;
• red wine - 80 ml;
• cinnamon sticks - 2 pcs.;
• salt, rosemary, pepper.

Cooking:

1. Rub the clean duck fillet with salt and pepper. So that the skin on the meat does not deform during the heat treatment, we cut it in several places.
2. We put the piece in a hot pan with oil (both types of fat) and fry the product until it is rosy.
3. Reduce the heating intensity, simmer the fillet for another 3 minutes, and then transfer to the bowl and cover with foil.
4. In a frying pan where the meat was fried, place the lingonberries, cinnamon, sugar and rosemary, pour the wine and simmer the odorous mixture for five minutes. Dip the duck fillet in the aromatic composition, add the allocated meat juice. Heat one minute and finish cooking.

We cut our yummy in oblique slices, try it, experiencing pride in the achieved culinary success.

Duck baked in a sleeve

Ingredients:

• potatoes - 500 g;
• orange;
• duck;
• bulb;
• head of garlic;
• the amount of oil of olives, spices, Provencal herbs we use according to preference.

Cooking:

1. Grind the peeled garlic, squeeze the juice from the orange, combine the components into a single composition, adding salt, pepper, spices and herbs.
2. We rub the duck, divided into small parts, obtained by the aromatic mixture.
3. After an hour, we put onion in a culinary sleeve, chopped with rings, chopped root vegetables, sprinkle them with spicy mixture and salt, and sprinkle with oil. On top of vegetables, lay out slices of pickled carcasses. Bake the bird in the sleeve for an hour (180 ° C).

A very quick and effective way to get the most delicious duck skillfully baked in the oven.

Jerky duck breast

To prepare the presented dish, it will take ... 4 weeks.

Ingredients:

• cane sugar - 20 g;
• salt - 50 g;
• duck breast;
• pepper, paprika, dried thyme - 1 tsp;
• laurel leaf.

Cooking:

1. The seasonings indicated in the recipe are sent to the mortar and chopped well.
2. We remove excess fat from the breast, make cuts on the skin and rub the meat with a spice composition. We put the meat in the dishes and pour the leftover seasoning.
3. We send the product in the refrigerator for a week pickling.
4. We take out the breast, wash it thoroughly, dry it with napkins, pack it in a vacuum or in gauze, folded in several layers. Return the meat to the cold for another 3 weeks.

We cut the fragrant dried breast into thin layers, enjoy the spicy taste of the cooked dish.

Duck stewed with cabbage

Ingredients:

• white cabbage - 1 kg;
• carrot;
• bulb;
• sweet pepper fruit;
• duck - up to 1.5 kg;
• salt, herbs, spices we use to taste;
• vegetable oil (sunflower or olive) - 50 g.

Cooking:

1. We divide the prepared duck into pieces, put it on the pan with the skin down to melt more fat. We pour a little oil.
2. Meat pepper, salt, sprinkle with spices and spices, fry on both sides, remove from the container.
3. In place of the bird we place the chopped onion, sauté for 5 minutes and add the chopped cabbage, chopped pepper strips, chopped carrots. Slightly salt and pepper, add the pieces of duck.
4. Fry foods until cooked, periodically turning the ingredients of the dish.

The duck “floated” among the grilled vegetables with advantage, was saturated with their tastes and aromas, it’s time to go to the plate!

If we put our whole soul into culinary experiments, the question of how to cook a duck or other favorite dish never arises. True gourmets say that delicious food is one in which they throw a pinch of love!