How to bake the whole duck in the oven - 2 delicious recipes

How to bake a duck in the oven as a whole, so that it turns out to be tender, juicy, fragrant and with a crispy crust? I always thought that beautiful stuffed carcasses, similar to those that we see in American Christmas films, are difficult to prepare dishes with unpredictable results. In fact, it turned out that you need only a little patience and a simple but tasty recipe.

Duck with apples in pomegranate sauce

• Cooking time: 3 hours.
• Servings Per Container: 6-8.
• Purpose: lunch or dinner.
• Difficulty: medium.

Despite the fact that the duck goes well with many spices and fillings, the recipe with apples and pomegranate juice is one of the most beloved in our family.

Ingredients:

• duck carcass - 1 pc. (approximately 2.5 kg);
• pomegranate juice - 100 ml;
• chopped dried ginger - 0.5 tsp;
• sour apples - 3-4 pcs.;
• dry red wine - 100 ml;
• brown sugar - 2 tbsp. l .;
• hot pepper - 1 pc.;
• salt, black pepper - to taste;
• zira - 0.5 tsp;
• greens, pomegranate seeds - for decoration.

On a note! Instead of pomegranate seeds, you can take cranberries, red currants or other sour berries.

Step by step recipe:

1. Rinse the duck under running water and pat dry with a paper towel. Punch the skin in several places with a wooden skewer. Especially often this needs to be done in places of accumulation of fat: this will make it possible to melt it as much as possible and make the skin thinner and crisp.
2. Rub it inside and out with salt and black pepper.
3. Wash the apples thoroughly, divide into 4-5 parts, remove the core. Stuff the duck with them.
4. Fasten the hole with toothpicks, wind the wings with thread to the carcass so that they do not burn. Alternatively, they can be wrapped with foil or cut off the first phalanges.
5. Preheat the oven to 180 degrees, put a heat-resistant container with water at the bottom, place the bird on a wire rack at an average level.Bake for 2.5-3 hours. Cooking time depends on the weight of the duck. About 1 kg of meat takes about an hour.
6. While the carcass is baked, prepare the sauce. In a saucepan, mix pomegranate juice, wine, ginger, zira, chopped pepper. Bring to a boil and simmer until thickened. This can take anywhere from 30 to 40 minutes.
7. 30 minutes before the end of cooking, remove the duck from the oven and generously grease the sauce on both sides. For the last half hour, increase the temperature to 220 degrees.
8. Check readiness with a toothpick: the juice that stood out should have been transparent.
9. When serving, sprinkle finely chopped greens and berries on the bird.

The finished dish is fragrant, with a crispy crust and a delicate fruity aftertaste.

With oranges, spices and honey

• Time: pickling 8-10 hours + cooking 3.5 hours.
• Servings Per Container: 6-8.
• Purpose: for lunch / dinner.
• Difficulty: medium.

Duck soaked in orange juice, cook a little longer than the dish according to the previous recipe. It takes a long time to marinate. However, the output is a juicy lean meat with a spicy aroma and a subtle citrus flavor that reminds of Christmas. I always cook it on the eve of the New Year holidays.

Ingredients:

For marinade:

• dry chopped ginger - 2 tsp;
• dried garlic - 2 tsp;
• honey (linden or flower) - 2 tbsp. l .;
• mayonnaise - 1 tbsp. l .;
• cardamom - 1 tbsp. l .;
• crushed cinnamon powder - 2 tsp;
• apple cider vinegar - 2 tbsp. l .;
• sesame oil - 1 tbsp. l .;
• Dijon mustard - 1 tbsp. l

For baking:

• whole duck - 1 pc. (approximately 2.5 kg);
• carrots - 300 g;
• garlic - 1 head;
• star anise - 4-5 pcs.;
• cardamom - 1 tsp;
• onion - 1 head;
• celery stalk - 2 pcs.;
• orange - 5 pcs.;
• cinnamon sticks - 2 pcs.;
• honey - 2 tbsp. l

Cooking:

1. In a bowl, mix all the ingredients for the marinade. Rinse the duck under running water, burn it if necessary, generously coat the resulting sauce inside and out, wrap with cling film and leave it in the refrigerator for 8-10 hours.
2. Preheat the oven to 150 degrees. Cut 1-2 oranges into several parts and stuff the bird with them. Chop the garlic, carrots, onions and celery into small pieces, put in a thick layer in a heat-resistant form. Place the pickled carcass on them. Bake for 2 hours, turning over every 30 minutes.
3. In a cup, mix 2 tbsp. l honey and cardamom. Remove the bird from the oven, turn the breast down and grease the back. On the sides, lay the remaining 3-4 oranges, anise and cinnamon cut into pieces. Increase the temperature to 220 and cook another 30-40 minutes.

Whole baked duck is a beautiful dish for a festive table.

Duck with apples in pomegranate sauce

Despite the fact that the duck goes well with many spices and fillings, the recipe with apples and pomegranate juice is one of the most beloved in our family.

Training5 mins

Cooking2 hrs 55 mins

Total time3 hrs

Dish on: Dinner

Kitchen: International

Person: 8

Calories: 7240.21kcal

Ingredients

• 1 PC. Duck carcass
• 100 ml Pomegranate juice
• 0,5 tsp Shredded dried ginger
• 3-4 PC. Sour apples
• 100 ml Dry red wine
• 2 Art. l Brown sugar
• 1 PC. Hot pepper
• taste Salt, black pepper
• 0,5 tsp Zira
• for decoration Greens, pomegranate seeds

Step-by-step instruction

• Rinse the duck under running water and pat dry with a paper towel. Punch the skin in several places with a wooden skewer. Especially often this needs to be done in places of accumulation of fat: this will make it possible to melt it as much as possible and make the skin thinner and crisp.
• Rub it inside and out with salt and black pepper.
• Wash the apples thoroughly, divide into 4-5 parts, remove the core. Stuff the duck with them.
• Fasten the hole with toothpicks, wind the wings with thread to the carcass so that they do not burn. Alternatively, they can be wrapped with foil or cut off the first phalanges.
• Preheat the oven to 180 degrees, put a heat-resistant container with water at the bottom, place the bird on a wire rack at an average level. Bake for 2.5-3 hours. Cooking time depends on the weight of the duck. About 1 kg of meat takes about an hour.
• Until the carcass is baked, prepare the sauce. In a saucepan, mix pomegranate juice, wine, ginger, zira, chopped pepper. Bring to a boil and simmer until thickened. This can take anywhere from 30 to 40 minutes.
• 30 minutes before the end of cooking, remove the duck from the oven and generously grease the sauce on both sides. For the last half hour, increase the temperature to 220 degrees.
• Check readiness with a toothpick: the juice that stands out must be transparent.
• When serving, sprinkle finely chopped greens and berries on the bird.

Final word

The finished dish is fragrant, with a crispy crust and a delicate fruity aftertaste.