Duck dishes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Baked duck is a decoration of any festive table, regardless of the importance of the event being celebrated. Many housewives already have their own proven recipes. However, for those who have not yet acquired one, you can use one of the following. These best duck recipes will help you create a complete holiday table.

Peking duck recipe

Required ingredients:

Duck (Peking breed) - one and a half kilograms

Sauce:

• Ajika - two hundred milliliters.
• Sunflower oil - two tablespoons.
• Soy sauce - eighty milliliters.

Marinade:

• Rice vodka - twenty-five milliliters.
• Pepper mix - teaspoon.
• Water - one and a half liters.
• Bay leaf - two pieces.
• Cinnamon - one stick.
• Hot pepper - one piece.
• Soy sauce - eighty milliliters.

For scalding:

• Wine vinegar - two hundred milliliters.
• Water - four and a half liters.

Step by steprecipe

Peking duck at home - the recipe is quite complicated and lengthy. The carcass of the Peking duck is first marinated before baking, and then scalded. To prepare the marinade, you need to use the duck recipe in the oven. Place all the spices indicated in the recipe in a food bag and grind with a kitchen hammer. You don't need to hit it hard or for a long time. Next, pour the spices from the bag into a bowl with water. Next, pour in rice vodka or regular vodka, in the absence of rice, as well as soy sauce. Mix all marinade ingredients well.

Next, place the duck in a large diameter container with a lid. Pour in accordance with the step-by-step recipe with a photo of a duck in the oven, cooked marinade and cover the container with a lid, place in the refrigerator. Marinate the duck for forty-eight hours, not forgetting to turn the carcass every six hours to the other side. This must be done throughout the entire time while the duck is marinating.

Prepare the mixture and fry the duck

Remove the duck marinated according to the recipe in the oven from the marinade and place it on the wire rack over the sink. Now you need to prepare the mixture for scalding the duck. Pour water into a saucepan and bring to a boil over high heat. Reduce the heat after boiling and pour in the wine vinegar. Stir and remove the saucepan from the heat. Gather boiling water with a ladle and pour it over the duck on the grate until the liquid runs out. The skin should become elastic and change color.

After scalding, be sure to remove excess liquid with towels or napkins. After twenty-five minutes, the duck can be baked. Next, according to the duck recipe, you need to turn on the oven and wait for it to heat up to two hundred degrees. Place a baking sheet with high sides filled with water on the lower level. Apply sunflower oil to the oven grate and place our prepared Peking duck on it. Place a wire rack over a baking sheet filled with water and, with the oven closed, bake for an hour and a half, checking the doneness of the duck.

While the duck is baking, prepare the sauce. Turn on a strong fire and heat a special wok pan on it. Pour soy sauce into it first and, stirring constantly, bring to a thickening. Next, pour in sunflower oil and, stirring, cook for three minutes. Add adjika last, mix and simmer for three to four minutes. The sauce according to the duck recipe is cooked in the oven. We still have time to prepare the vegetables for Peking Duck.

Cucumbers and the white part of the leek wash. Cut the onion into thin strips, and the cucumber into thin slices. Remove the Peking duck baked until tender from the oven and cut it into portions. To the table, duck cooked in Peking style is served with fresh vegetables and spicy sauce. The time and effort spent on its preparation pays off with the exquisite taste of the finished dish.

Stuffed duck in sleeve

What products will be required:

• Duck carcass - from one and a half to two kilograms.
• Provence herbs - dessert spoon.
• Honey - two dessert spoons.
• Ground pepper - half a teaspoon.
• Soysauce - five tablespoons.
• Garlic - three cloves.
• S alt - a teaspoon.
• Champignons - three hundred grams.
• Onion - medium head.
• Carrot is one thing.
• Dill - a few sticks.
• Oil - one hundred milliliters.
• Rice is a glass.

How to cook duck in the sleeve

To cook a duck in the oven in the sleeve according to the recipe, the bird carcass must first be poured over with boiling water and dried well. The next step is to prepare the marinade. You need to take a deep bowl and pour soy sauce into it, also add Provence herbs, s alt, crushed garlic and ground pepper. Mix all spices well. Marinade for roasting duck recipe in the oven is ready.

Grate the duck well with the marinade, first inside and then outside. The minimum time that the carcass should marinate is two hours, but it is better to place it overnight in the refrigerator. Next, according to the duck recipe in the sleeve, prepare the filling with which the duck will be stuffed. To do this, carrots, mushrooms and onions must be peeled, washed and finely chopped.

In a large hot skillet with oil, fry vegetables with mushrooms until a beautiful golden color. Then pour water into the pan, pour well-washed rice, and do not forget to s alt and pepper. Stir the contents of the pan. Cover, reduce heat to low and simmer until rice is cooked through. You can add dill or other herbs of your choice.

Duck stuffing

Duck's recipethe sleeve filling must be given time to cool. Remove the well-marinated duck from the refrigerator and stuff with chilled stuffing and connect the edges, sewing or chipping with toothpicks. The duck is completely ready for roasting. It must be placed in a special sleeve for baking and tie the ends of it. At the top of the sleeve, be sure to make three or four small punctures so that the steam can freely escape.

The duck in the sleeve, placed in the form, is sent to the oven and baked for an hour and a half at a temperature of one hundred and ninety degrees. After the time specified in the recipe for the duck in the sleeve, remove the form, carefully cut the sleeve. Return the duck back to the oven for another thirty-five minutes. Marinated and stuffed duck is ready to please you with its rich taste and aroma.

Duck baked with apples

List of ingredients:

• Duck is one piece.
• Cinnamon - dessert spoon.
• Apples of sour varieties - ten pieces.
• Pepper - a third of a teaspoon.
• Piece - half a teaspoon.
• S alt - a teaspoon.
• Lemon juice - tablespoon.
• Bay leaf - one piece.
• Oil - three tablespoons.

Cooking process

Having prepared all the necessary products according to the duck recipe in the oven with apples, you can start cooking. Since the carcass is pre-marinated and this is done in advance, the first thing to do is prepare the marinade itself. In a bowl, mix the following ingredients: lemon juice, nutmeg, deodorized oil and cinnamon. duckbefore rubbing with marinade, you need to wash it, remove the remnants of feathers from it and dry it. Then treat with a dry mixture of ground pepper and s alt, both the inside and the entire surface of the carcass.

After that, it remains to rub the previously prepared marinade into the duck. Wrap in a food bag and place in the refrigerator. The marinating process takes three to eight hours. The best option is to marinate the duck in the evening, and stuff and bake it in the morning. The filling of sour apple varieties is prepared very simply. All apples are well washed and dried. Then cut each apple into quarters and remove the core with seeds.

Three to four chopped apples are placed inside the duck. Stuff the duck with apples, placing the bay leaf inside as well. Wrap the wings and the ends of the legs with baking foil to keep them soft and juicy. Put the duck in a greased form and send to bake in an oven preheated to one hundred and eighty degrees. Be sure to pour it with fat during the cooking process, which will be formed, observing an interval of twenty minutes. Exactly sixty minutes later, take out the form with the duck and lay around the remaining quarters of apples.

The duck with apples is returned to the oven for another sixty minutes and is also poured over with fat and juice from apples. In two hours, soft and juicy duck with hot apples will become the central dish of both everyday and festive tables. Tender and aromatic meat with sourness will appeal to everyone who tries it.

Duck baked with cream and wine

Ingredients:

• Red wine - three hundred milliliters.
• Cream - two hundred milliliters.
• Duck - two kilograms
• Ghee - fifty grams.
• Orange peel - dessert spoon.
• Ground pepper - half a teaspoon.
• Onion - large head.
• Celery root - one hundred and fifty grams.
• Thyme - tablespoon.
• Carrots - two pieces.
• S alt - dessert spoon.
• Leek - two stems.

Cooking according to the recipe

If you are not yet fluent in cooking such an exquisite dish as a baked bird, we suggest using a recipe with a photo of a duck in the oven and then the result will please you. First you need to make sure that there are no remnants of feathers on the duck carcass. Then it must be washed and dried with towels. Cut the duck in half lengthwise, and then cut each part also. Rub all four parts well with s alt and pepper. Set the meat aside for now.

Now all the vegetables included in the duck recipe in the oven must be cleaned and washed. Trying to cut as finely as possible, chop the leeks and onions, carrots and celery with a knife. Then place melted butter in a cauldron with a flat bottom and put on medium heat. When the butter is melted and the cauldron warms up well, put the duck cut into pieces into it. Fry the meat until golden brown, remembering to turn over.

Next, you need to put in a cauldron with meatchopped vegetables and fry for twenty minutes, adding a little dry wine. Sprinkle the fried pieces of duck with vegetables with chopped thyme and place the cauldron in the oven. At a temperature of one hundred and sixty degrees, the duck is stewed for one hour. The cauldron does not need to be covered. All the time the duck is cooked in the oven, it must be poured with cream. Remove the cauldron with the prepared duck from the oven, sprinkle with orange zest, mix and leave covered for twenty minutes. Arrange juicy and fragrant pieces of duck on a plate along with stewed vegetables. Fresh vegetables also come in handy.

Duck with quince in the oven

Products:

• Quince - four pieces.
• Duck - one carcass.
• Butter - two tablespoons.
• S alt - a teaspoon.
• Ground pepper - a quarter of a teaspoon.
• Spices for meat - tablespoon.
• Honey - fifty milliliters.

Cooking duck with quince

Wash the duck, dry it and rub it thoroughly with the mixed spices for meat, s alt and red pepper. Wash the quince well and cut into slices. Coat duck inside with honey and fill with quince. Connect the edges of the carcass. Top the duck also generously coat with honey and immediately place in a baking bag. The remaining quince slices are also put in a bag to tie the end. Be sure to make several punctures in the bag with a toothpick. Otherwise, it may explode during baking.

Put the duck in a mold and place in the oven. Bake for two hours in the oven at one hundred and ninety degrees. To get the duck covered with a crust,twenty minutes before the end of cooking, you need to cut the bag and pour the duck with the juice formed during baking. Transfer the ruddy duck to a dish and lay the baked quince slices around. Step by step duck with quince is delicious.