Duck in the oven on a bottle. Duck in the oven on a can or bottle. Duck on a bottle with herbs and pepper. Video on how to cook duck in the oven so that it is juicy and soft. Recipe from Yulia Vysotskaya

It is unusually juicy and very tasty. This dish is not difficult to prepare.

To do this, you should prepare the duck carcass and trim off its tail and neck. Clean the duck, then rub it with salt and sour cream. The skin of the neck needs to be pierced with skewers. Then we pour water into the bottle, put it in a frying pan and place the duck on top of the bottle. Pour half a glass of water into the bottom of the frying pan. Then clean potatoes need to be cut into large slices and placed with the duck. Place the duck in a preheated oven at 180 degrees. In an hour or less the duck will be ready.

Duck in the oven laserson.

An unusual recipe for cooking duck will be offered by the talented chef Lazeoson. And therefore duck in the oven laserson, will delight you with the best aroma and the most wonderful taste.

So, first you need to fry the chopped onion and garlic in vegetable oil. At this time, pour saffron into a separate bowl and pour boiling water over it, and let it steep. At this time, we make an incision on the back of the duck with a knife and open the duck. It is also worth separating the joints and cutting the ribs of the carcass. The spine and the beginning of the ribs also need to be removed.

Add pure raisins and apricots to the fried onions. Mix everything, add narshab and sesame oil, simmer a little over low heat and transfer to a clean bowl. From the duck, we cut out the cartilage from the wings, the breast bone, the thigh bones and chop the ham. Turning the duck over, you need to sew up its belly with thread. You also need to sew up the back of the duck. After stuffing the duck with filling, sew it up until the end. Then fry the duck in a heated pan with the addition of vegetable oil. Then add water, narsharab, saffron tincture and sesame oil. Cover everything with a lid and simmer for an hour. Then we take out the duck and cook rice with chili pepper in the broth. Once the rice is cooked, place the duck in the pan again and cook for another 10 minutes. Then we put everything on a plate and decorate with herbs.

Duck meat is one of the most balanced and nutritious foods; it is very juicy and soft, especially when cooked in accordance with the required temperature and time conditions. Modern chefs know a lot of recipes that detail the secrets of cooking duck meat while preserving all its inherent properties, so every housewife who wants to be known as a real cook should familiarize themselves with them in more detail.

Duck first courses

Duck soup with vegetables

Duck meat is most suitable for preparing first and second courses, which is naturally associated with a large amount of fat that covers most of the meat and melts in soup or borscht under the influence of high temperature. The simplest, but no less delicious dish made from duck meat is duck soup with vegetables.

To prepare the dish you will need one young duck, salt, vegetable oil, flour, onion, carrot, celery stalk, green bell pepper, canned tomatoes, garlic, chicken broth, boiled rice and smoked sausage.

The duck must be cut, the insides removed, washed, separated all parts of the carcass from each other, skinned and washed again under running water. Place the remaining duck parts in a large bowl and sprinkle with a few pinches of salt. There should be no other salt, as excessively salted meat becomes too tough and loses its taste.

At the same time, you need to heat the oil in a cauldron and pour flour into it, frying it until it turns brown, after which you should add an onion, carrots, celery, bell pepper and a few cloves of garlic to the same cauldron. Vegetables need to be fried for about 2-3 minutes, adding chopped tomatoes and 1 teaspoon of salt to them after this time. Cook for another 1-2 minutes and then pour the chicken broth into the cauldron.

While the broth and vegetables are stewing, it is necessary to prepare the sausages, they should be peeled and cut into cubes or circles, they should be thrown into the pan along with the duck meat, covered with water and cooked for more than 2 hours.

As soon as the duck meat is cooked, it must be deboned and placed in a cauldron with vegetables. This time you don’t need to simmer for long, no more than 2-5 minutes. The finished soup in meat broth with duck meat is served together with boiled rice.

Homemade duck soup

Making homemade soup is very simple; all you need is to have on hand about 400 grams of duck meat, a few medium-sized potatoes, carrots, onions, dill and parsley, salt and spices to taste.

Duck meat must be cleaned of skin and fat, otherwise the soup will be overly greasy and can cause intestinal disorders. Vegetables should be finely chopped and set aside until the duck meat is fully cooked.

Do not cut the meat, but, if possible, place it in large, whole pieces in a saucepan, fill it with water, and put it on medium heat. The duck meat should be cooked for at least 2 hours, after which it can be taken out and put on a plate, and the prepared vegetables should be placed in the hot broth, then salt and pepper lightly, add herbs and cook the soup in this form for at least 30 minutes.

Before serving, the meat can be cut, freed from bones and poured over the resulting soup - the dish is ready.

Duck soup with mushrooms

To prepare a dish according to this recipe, you will need at least half of an adult duck carcass, pearl barley, celery roots, parsley, dried mushrooms, peppercorns, bay leaves, sour cream, herbs, pepper, lemon juice and water.

The duck carcass should be prepared by cutting it into several parts in advance, washing it and cleaning it with skins and remaining feathers. Having taken all the precautions listed above, place the duck meat in a deep pan, add finely chopped onions, herbs, cereals, bay leaves and mushrooms. The soup needs to be brought to a boil several times, and then add sour cream to it and boil again. To give the dish some spiciness, add a little freshly squeezed lemon juice to it just before removing from the stove.

After pouring the soup into bowls, let it cool slightly, garnish with herbs and serve.

Duck soup with mushrooms and corn

To prepare the soup, the housewife will need the best duck fillet, as well as chicken broth, fresh mushrooms, canned corn, onions, flour, water, ginger, ground black pepper and salt. The fillet must be washed and cut into extremely thin plates or slices.

Before preparing the dish, the meat should sit for several tens of minutes, covered with a paper towel, after which it should be placed in water and cooked for 10 minutes over high heat.

Mushrooms and herbs also need to be washed and finely chopped, put everything together, add corn and ginger, pour in the broth and put on low heat for 15 minutes.

A few pinches of flour should be diluted in half with water and pour the mixture into the soup, then cook it for another 7-8 minutes, adding the duck fillet at the end of cooking.

It is best to serve cooled, first sprinkled with finely chopped dill.

Duck main courses

Duck on a bottle in the oven

This dish is very unusual, so by preparing it you can be sure that the guests who suddenly arrive will be very pleased with both the visit and the culinary skills of the hostess.

To prepare the dish you need the following ingredients:

• duck meat, preferably a whole duck;
• sour cream;
• salt and ground black pepper;
• potato;
• greenery.

The bird carcass must be washed and excess skin trimmed, leaving only a little of it in the neck area, but the neck itself, as well as the tail of the duck, should be trimmed. The bird prepared in this way should be rubbed with salt, pepper and sour cream. The skin left on the neck must be pulled together so that it closes the hole formed in the carcass after trimming the head.

It is possible that the remaining folds will have to be sewn up with thread by hand. You should pour warm, almost hot water into the bottle and place it in a frying pan, placing a duck on the bottle. The bottle should be an ordinary one - glass, so before putting it on the frying pan you need to pour a glass of water into it, maybe less, it all depends on the size and quality of the frying pan.

While the bird is standing in such a strange position in the frying pan, you should prepare the potatoes - peel and cut them into medium-sized pieces, which you need to surround the duck in the frying pan. After the potatoes are laid out, the frying pan along with the bird should be placed in an oven heated to 200 degrees. After an hour of baking, the dish will definitely be ready; it should be removed from the oven and transferred to a tray or a beautiful plate. You should not remove the bottle, since the juice accumulated inside may leak out of the duck, which is completely undesirable; the taste of the bird may be lost.

Around the dish with duck you need to place greens and baked potatoes; it is considered quite ready to serve, and this must be done hot, straight from the oven.

Duck meat baked with quince

There is nothing tastier than duck meat baked with aromatic fruits and vegetables, in this case quince. To prepare the dish you will need one medium-sized duck carcass, three large quinces, salt, ground black pepper, honey, spices and salt.

The quince needs to be washed, cut and cleared of seeds. Duck meat also needs to be washed several times, cut and cleaned of large bones, or you can leave the carcass whole, removing only the insides. The dried meat should be coated with pepper, salt and honey, and quince cut into small cubes should be stuffed inside the bird. In several places, the duck needs to be cut with a sharp knife in the thigh area and poured with sunflower oil. Once these preparations are completed, the duck should be placed in a roasting bag along with the remaining quince pieces.

The bag must be tightly tied, not forgetting to first pierce it in several places with a sharp fork or toothpick, which is done to prevent the bag from exploding.

The dish processed in this way is placed in the oven, heated to a temperature of 180-200 degrees. The duck with quince will take about 2 hours to cook, 20 minutes before the end of which you need to cut the bag, pour the remaining juice over the duck and bake until golden brown. Duck is served on the table with quince and its taste is several times superior to such a well-known and popular dish as duck baked with apples and rice.

Peking duck with raisins

Peking ducks have very tender and tasty meat, therefore any dish prepared from a duck carcass will give unforgettable memories of the created masterpiece of culinary art, especially if this dish is Peking duck with raisins, for the preparation of which the following products will be needed:

• Peking duck – 1 piece, weight up to 1.5 kilograms;
• cream – 100 grams, high fat content, preferably homemade;
• honey – 5-7 tablespoons;
• bay leaf -1-5 leaves;
• raisins – 50 grams;
• salt, spices to taste.

Following this recipe, the duck must be baked in a frying sleeve. The meat must be washed, skinned and divided into small pieces. Honey should be mixed with sour cream and grease each piece of meat separately with the resulting mixture. You must be careful not to overdo it with honey; the duck should not be too sweet.

Place the meat in a special baking dish, sprinkle with raisins and spices, and then throw in a few pieces of bay leaves. The mold is placed in a baking sleeve, making several holes in it. The dish should be cooked in the oven at a temperature of 190 degrees for 40 minutes, after which the duck must be removed from the oven, removed from the sleeve, poured over the juice preserved there and put back for another 15-20 minutes. The duck is considered ready to serve as soon as it begins to become browned.

Duck salads

Salad with figs, zirconium, pomegranate, herbs and duck meat

To prepare this delicious salad you will need approximately 300-400 grams of duck meat, several figs, sugar, chicory, arugula, mint leaves, pomegranate seeds, pomegranate juice and olive oil.

The duck fillet must be thoroughly fried and cut into small pieces. The figs also need to be cut into two halves, rolled in sugar and fried in a frying pan until caramels form. The same should be done with chicory, except for frying; there is no need to fry zirconium.

In a bowl, mix duck meat, figs, arugula, chicory, mint and pomegranate; separately in another bowl, mix olive oil and pomegranate juice, and then whisk this mixture very thoroughly with a whisk. And add to the main ingredients. It is important that the salad is well mixed, otherwise some of its delicious flavor may be lost. The salad can also be served as a third course, that is, including it as part of a dessert.

Chicken in the oven on a bottle is both a festive and everyday dish. Chicken was baked using this method back in the distant 70s of the last century. Chicken in the oven on a bottle turns out juicy, tasty with a crispy crust.

Now there are many recipes for baking chicken in the oven on a bottle: with beer, mineral water, with various spices, sour cream, mayonnaise and mustard. But their essence is the same: place the chicken on a bottle or jar and bake it in the oven. And the taste of the bird will depend on the spices used.

Today, chicken in the oven on a bottle will be prepared according to the following recipes:

Chicken baked in the oven on a bottle with celery broth

We need:

• 1.5 -1.7 kg chicken
• 1 head of garlic
• glass bottle with a wide neck (for juice)

For the broth

• 1 piece of onion
• 1 stalk of celery
• 5-6 black peppercorns
• 1 bay leaf

For chicken

• 1 tsp ground black pepper
• 0.5 tsp ground red pepper
• 1.5 -2 tsp. turmeric
• 1 tsp coriander
• 1/2 tsp. salt
• 1 tsp dry garlic

For the garlic spread

• 3 cloves garlic
• 2 tbsp. vegetable oil

Preparation:

1.Prepare the chicken: remove dirt and remaining feathers, wash and dry with a paper towel. We remove excess fat and cut out the sebaceous glands.

2. Rub the carcass with salt inside and out. Mix the ingredients for the chicken and thoroughly rub the chicken with them both inside and outside. Garlic, 3 cloves, put through a press and rub it only inside the chicken. Leave for 30 minutes to soak in the spices.

3. In a bottle (jar), put celery cut into strips, onion in half rings, bay leaf, peppercorns and 5-6 cloves of garlic. Fill with water, 2/3 of the bottle.

4. We put the chicken on the bottle (jar). We close the neck of the chicken; if the skin is not cut, we tie it with a knot, and secure the cut skin with toothpicks. Wrap the lower phalanges of the wings in foil to prevent them from burning.

5. Place the bottle with chicken in a deep baking tray and place in a cold oven. Pour water into the pan. Turn on the oven at 180 degrees.

During the baking process, the water will evaporate, it needs to be added, only boiling water or well-hot water, so that there is no temperature difference and the jar does not crack.

Bake the chicken for 1 hour.

6. For the garlic spread, squeeze 3 cloves of garlic into a bowl, add salt and vegetable oil to it and grind everything until smooth.

7. Remove the chicken from the oven and spread with the resulting garlic mixture. Let cool slightly and cut into pieces.

Chicken in the oven on a bottle of beer in sour cream marinade

We need:

• 1.5 kg chicken
• 3-4 tbsp. sour cream
• black pepper to taste
• 1 tsp chicken seasonings
• 1 tsp ground ginger
• 4 tbsp adzhiki
• 3 cloves garlic
• salt to taste
• 400 g dark beer

Preparation:

1.Prepare the marinade: mix sour cream with ground black pepper, seasonings, ginger, salt and mix everything. Squeeze the garlic through the garlic press into the sour cream and add adjika, mix everything thoroughly.

2. Rub the prepared chicken inside and outside with marinade. Lightly separate the skin from the breast

and the back and pour the marinade there,

massaging the meat under the skin with your hands. Place the chicken in a bowl and refrigerate for min. 4 hours, max. overnight.

3. Pour beer into the bottle and plant the chicken.

Place on a deep baking sheet and pour water into it. We close the neck with toothpicks, and we also secure the wings with their help.

4. Turn on the oven at 200 degrees and bake for 1 hour.

Chicken in the oven on a bottle in honey-mustard marinade

We need:

• 1.5-2 kg chicken
• 100 g mayonnaise
• 3 cloves garlic
• 2 pinches of salt ground black pepper to taste
• 1 tsp mustard
• 1 tbsp honey

Preparation:

1.Prepare the chicken. Mix salt and pepper and rub the chicken inside and out.

2. Squeeze out the garlic and rub the inside of the chicken.

4. Place the chicken on a bottle of water and coat it with marinade. Let it stand for 30-40 minutes.

5. Place on a baking sheet and place in the oven for 1 hour, temperature 180-200 degrees. Pre-cover the baking sheet with foil.

Tip: you can cover the baking tray with a 1 cm layer of salt and place a bottle, then the fat that drains from the chicken will be absorbed by the salt.

Happy holidays and bon appetit!

A simple recipe for duck in a bottle with herbs and pepper, a home cooking recipe with photos and a step-by-step description of the cooking process. This recipe is easy to make at home in 10 minutes. Contains only 271 kilocalories.

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Second courses

• Preparation time: 7 minutes
• Cooking time: 10 min
• Calorie Amount: 271 kilocalories
• Number of servings: 4 servings

Ingredients for six servings

• Duck - 1 pc.
• Sour cream - 0.33 cups
• Salt - 1 tsp.
• Ground black pepper - 0.33 tsp.
• Potatoes - 5-10 pcs.
• Parsley - 1 bunch

Step-by-step preparation

1. Products for cooking duck on a bottle. Turn on the oven.
2. How to cook duck on a bottle: Wash the duck, trim the tail and neck. Leave the neck skin on!
3. Rub the processed duck with salt and sour cream and pepper.
4. Fix the skin of the neck so as to close the hole so as not to release steam.
5. Pour warm water into the bottle and place it in the frying pan. “Place” a duck on the bottle.
6. Pour 1/1 cup of water into the pan so that the bottom of the bottle does not burst.
7. Peel the potatoes and, if desired, cut into 2 or 4 parts.
8. Add the peeled potatoes to the duck.
9. Place the frying pan in a well-heated oven (200 degrees).
10. In an hour (or earlier), the bottled duck in the oven is ready. My duck was baked for 45 minutes. Remove the pan from the oven and place the bird and bottle on a platter.
11. Place salma, baked potatoes, and herbs around. The finished, aromatic stewed duck has a reddish color, all the juice is under the skin, so you need to cut off the pieces carefully, as juice may splatter from the bird. Bon appetit!

It is unusually juicy and very tasty. This dish is not difficult to prepare.

To do this, you should prepare the duck carcass and trim off its tail and neck. Clean the duck, then rub it with salt and sour cream. The skin of the neck needs to be pierced with skewers. Then we pour water into the bottle, put it in a frying pan and place the duck on top of the bottle. Pour half a glass of water into the bottom of the frying pan. Then clean potatoes need to be cut into large slices and placed with the duck. Place the duck in a preheated oven at 180 degrees. In an hour or less the duck will be ready.

Duck in the oven laserson.

An unusual recipe for cooking duck will be offered by the talented chef Lazeoson. And therefore duck in the oven laserson, will delight you with the best aroma and the most wonderful taste.

So, first you need to fry the chopped onion and garlic in vegetable oil. At this time, pour saffron into a separate bowl and pour boiling water over it, and let it steep. At this time, we make an incision on the back of the duck with a knife and open the duck. It is also worth separating the joints and cutting the ribs of the carcass. The spine and the beginning of the ribs also need to be removed.

Add pure raisins and apricots to the fried onions. Mix everything, add narshab and sesame oil, simmer a little over low heat and transfer to a clean bowl. From the duck, we cut out the cartilage from the wings, the breast bone, the thigh bones and chop the ham. Turning the duck over, you need to sew up its belly with thread. You also need to sew up the back of the duck. After stuffing the duck with filling, sew it up until the end. Then fry the duck in a heated pan with the addition of vegetable oil. Then add water, narsharab, saffron tincture and sesame oil. Cover everything with a lid and simmer for an hour. Then we take out the duck and cook rice with chili pepper in the broth. Once the rice is cooked, place the duck in the pan again and cook for another 10 minutes. Then we put everything on a plate and decorate with herbs.

Good day! Well, very soon our most favorite holiday is coming, and therefore for all housewives the first question is that I propose to make a duck baked in the oven, and what to stuff it with, you decide for yourself. I will only help you with this.

By the way, if you don’t like this bird, then I can advise you to use my other note and cook it for a feast with that crispy and juicy crust. And if you often rack your brains over what to make for dinner quickly and in a hurry, then great things are waiting for you, don’t miss it.

Undoubtedly, this dish is quite elegant and very festive; it is placed on the table when all the guests are already gathered and served hot with various drinks and

The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you make a couple more

We will need:

• duck - 1 pc.
• salt and pepper to taste
• lemon - 0.5 pcs.
• orange - 0.5 pcs. for marinade and 0.5 pcs. For filling
• apple - 1 pc.
• honey - 2 tbsp
• soy sauce - 3 tbsp

Cooking method:

1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.

Now add two tablespoons of honey for flavor and stir.

2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.

Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.

3. Stuff the bird with an apple and an orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.

4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.

Interesting! You can use a toothpick instead of a knife.

5. Bake in the oven for 2 hours, the roasting temperature should be 200 degrees.

6. You can get such a wonderful and beautiful dish on a plate. Eat for your health! Bon appetit!

Cooking whole duck in marinade

No one will argue that a lot depends on what the marinade is like. Therefore, I suggest you make a universal and spicy marinade based on soy sauce and mustard. Wow, this will be delicious, your mouth will water at the sight of our duck.

Fried with a crispy crust will conquer everyone, and your guests will ask for more, you'll see!

We will need:

• Duck - 1 pc.
• Apples - 2 pcs.
• Soy sauce 4-5 tbsp
• Mustard - 2 tbsp
• Honey - 1 tbsp
• Garlic - 4-5 cloves
• Vegetable oil - 2 tbsp
• Tariyaki sauce 4 tbsp (optional)
• Potatoes - 18 pcs.
• Salt pepper

Cooking method:

1. Before making and baking the duck in the oven, you need to marinate it. This is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. It’s better to find and devote a lot of time and make it divine.

So, take a bowl and put 2 tablespoons of mustard in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the garlic cloves through a press.

Interesting! If you like your duck sweeter, then add two tablespoons of honey instead of 1 tablespoon.

Stir and move aside.

2. Season the duck itself with salt and pepper on all sides, coat it very well.

Place one red apple inside and cut it into 6 slices. Then, when the bird is baking, add another green apple.

3. Place it in the resulting sauce, dip it well and pour it thoroughly. Coat the inside with marinade too.

Leave in this position, covering of course with a lid, for 1 day. During this time, turn it over occasionally.

4. Then place the duck on a baking sheet and cover with foil. It will fry at a temperature of 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry more intensely.

5. Now peel the potatoes and place them next to the bird, it will bathe in fat and bake for 40 minutes.

Important! Potatoes should be small in size.

After this, the potatoes will brown, and the duck will fry and take on a golden brown color.

6. The duck will be so delicious and golden! Happy feast! To add solemnity, decorate with any greenery.

Video on how to cook duck in the oven so that it is juicy and soft

Recipe for poultry with potatoes in foil

Of course, it takes a lot of time to prepare, but the taste is certainly worth it. In the next recipe, I decided to show you the duck not as a whole, but in pieces; for example, you can take only the drumsticks or thighs. To be honest, I adore them most of all, although of course the breast, white meat, is considered a delicacy.

We will need:

• Duck drumsticks - 1 kg
• Potatoes - 1 kg
• Salt - to taste
• Sweet paprika - to taste
• Mayonnaise - 2 tbsp.
• Vegetable oil- 1 tbsp
• Greens - to taste

Cooking method:

1. Take salt and pepper, rub the duck legs with these ingredients, then sprinkle a little paprika. Apply mayonnaise with a brush and let them marinate for 20-30 minutes.

Peel the potatoes, then cut them into small cubes, add salt and pepper. Place everything on a baking sheet, you can grease it with a little vegetable oil.

2. Now place in the preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes or until you see a golden and ruddy crust. Serve hot with any appetizer, such as

Making duck with buckwheat at home

I would also like to say that there is nothing better than poultry, store-bought duck is of course good, but your own is always better, it is fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.

Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can put a light and quick salad or

We will need:

• duck - 2-3 kg
• chicken liver - 200 g
• champignons - 200 g
• buckwheat - 140 g
• onions - 2 pcs.
• vegetable oil - 2 tbsp
• salt and ground pepper - to taste
• bay leaf - 1-2 pcs.

Cooking method:

1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.

In this form, the bird should lie in a bag in the refrigerator for 2 hours.

2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat correctly, then watch

3. Meanwhile, cut the onions into small pieces along with the mushrooms. The liver that is left from the duck will also work; it will need to be chopped into pieces.

Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry until tender over low heat.

In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.

Then mix all the resulting ingredients, namely buckwheat, mushrooms and liver and stir.

4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.

5. Place in a bag or baking bag, tie the ends with a special plastic device and off you go, as they say, into the oven for roasting.

6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.

This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.

Duck with apples in his sleeve

Do you want your duck to be juicy and soft, what secrets does this dish hide? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.

Take a young duck, it will turn out more tender and not so fatty.

We will need:

• salt and pepper to taste
• duck - 1 pc.
• apples - 4 pcs.

Cooking method:

1. Soak the bird in water, leave it for about 2-3 hours, this will rid it of excess blood. Then wipe with salt and pepper, in this form it should also lie for 2-3 hours.

Cut the apples into slices and stuff the belly with them as tightly as possible.

Afterwards there will be interesting work, this is sewing with threads, creative work))). Wow, this is so cool to do. Before placing the duck in the oven, lightly rub it with salt and pepper it with a mixture of peppers.

2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You don’t have to do this, but pierce it at the very end, when you turn it over.

This is a dry method of marinating; with mayonnaise or sour cream it turns out much richer, but it will release its juice anyway.

3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or a duck pan, use what you have on hand. But in the sleeve it turns out much tastier and more convenient. What is your opinion, write and share your opinion.

Important! To make the duck juicier, after 1 hour you need to turn it over in the oven to the other side.

4. Ruddy and golden crust. Remove the apples from the belly and decorate the dish. Bon appetit!

Stuffed duck with rice in the oven

I'm tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and does not require much effort or time.

If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon; for those who do not like this seasoning, do not add it.

We will need:

• duck - 1 pc.
• semirinko apples - 3 pcs.
• rice - 0.5 tbsp.
• bay leaf - 2-3 leaves
• peppercorns - 5 pcs.
• salt and ground pepper - 1 tsp each
• cinnamon - to taste or 1 tsp

Cooking method:

1. Wash the duck under running water and dry with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately what I prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap the bird in cling film and take it to a cool place for 3 hours.

2. Soak the rice in water for 30 minutes.

2. After this, place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring.

3. Take a goose bowl (duck pot) and put a duck in it, you can pour a little water on the bottom and lay out a couple of bay leaves and 5 peas of black allspice.

Chop the apples into slices and put them into the duck, secure with toothpicks or thread. Yes, don’t forget about rice, you also need to put it in the duck.

4. Place in the oven at 200 degrees for 2 hours.

5. The bird is ready, call everyone to the table. Impeccably beautiful and delicious. Remove the strings or toothpicks and enjoy the taste.

Original recipe for New Year with oranges

Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.

We will need:

• duck - 1 pc. by 2 kg
• orange - 1 pc. for stuffing and 1 pc. For decoration

• juice of one orange
• juice of one lemon
• salt, ground black pepper to taste
• refined sunflower oil - 2 tbsp

Orange syrup:

• zest of one orange
• juice of one orange
• honey - 2 tbsp
• sweet wine - 2 tbsp. l.

Cooking method:

1. Wash the domestic duck and dry it with a paper towel.

Prepare the juice, squeeze the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.

Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.

2. And now it is completely saturated with the marinade.

3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.

Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.

4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.

5. And after removing the duck from the oven, take out the orange slices, place them on the sides, pour warm syrup and fresh fruit slices to decorate this work. Such insane splendor awaits you, just a sight for sore eyes! Bon appetit!

Peking duck

It’s an interesting name, and our beauty’s appearance is amazing; as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:

Step-by-step recipe for duck with prunes and apple slices

Here is another option for the home that everyone will like, because along with the apples, next to our duck goddess there will also be prune berries. Of course, the dish is not cheap, but it turns out very tasty and aromatic. This is exactly what you can use for your favorite holiday or make it for dinner.

We will need:

• duck - 2-3 kg
• apples - 6 pcs.
• orange - 3 pcs.
• mayonnaise to taste
• onion - 1 pc.
• prunes - 400 g
• potatoes - 5-6 pcs.
• garlic - 5-7 cloves
• salt and pepper to taste

Cooking method:

1. At the very beginning, take a baking dish and then cover it with foil. Place the prepared bird. Brush the duck with chopped garlic, salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.

After that, fill it with fruits. Wash the apples and oranges well and cut into slices.

Important! When you put the fruits inside, mash them a little so that they release the juice.

Next, after all the manipulations, wrap the bird in foil, you will get a lump that should stand in this state and marinate for 2 hours. After the time has passed, bake the duck without opening the foil for 2 hours, frying temperature - 200 degrees.

3. Peel the potatoes and cut them into small pieces, then add mayonnaise and mix. Add salt and pepper to your taste.

4. Then remove the duck from the oven and you will see some fat on the surface. Place potatoes on both sides on the bottom of the sheet and return to the oven for 20 minutes.

5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut them into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.

Chop the onion into feathers or half rings with a sharp knife. Remove the baking sheet from the oven and scatter the apples over the potatoes and bake for 15 minutes.

Now remove the pan from the oven and open the foil to brown the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.

6. Well, now the most interesting thing is to enjoy such a delicious treat! Cook to your heart's content!

Video recipe for crispy-skinned duck

Honestly, I couldn’t pass up this recipe, because I was amazed by the crust, I’m sharing this find with you, I hope you like this option too:

Have a good weekend and good mood everyone! All the best and rainbows. Bye-bye everyone! See you.

In Western countries, duck is traditionally prepared for holidays such as New Year and Christmas. Not every housewife in our country has such culinary experience, and therefore most people prefer chicken dishes. In this article we will tell you how to cook duck and share the most popular and delicious recipes.

Honey duck

If you want to surprise your guests, cook duck according to our recipe. This dish will decorate the table and will evoke many positive emotions. Read how to cook duck and feel free to get down to business. Recipe:

• You will need a young duck weighing one and a half kilograms. If you purchased frozen poultry, let it thaw on the bottom shelf of the refrigerator. When processing the carcass, do not forget to cut off the butt to get rid of the unpleasant odor in the future.
• Season the duck with salt, pepper and crushed garlic inside and out.
• Dissolve a spoonful of honey in half a glass of warm boiled water. Lubricate the carcass with the resulting syrup and let it dry.
• Cut the apples and tangerines (along with the skin) into slices, rinse and chop the prunes. Stuff the duck with the prepared fruits and berries, brush it again with honey syrup and carefully place it in the baking sleeve.
• Cook the dish in a preheated oven for about an hour, then cut and open the package. So that the bird does not dry out and is covered with a beautiful crust, periodically water it with honey diluted in warm water.

After half an hour, the duck can be removed from the oven, allowed to cool slightly, cut into portions and served.

Duck with apples. Recipe

This dish is rightfully considered a decoration for the holiday table. Even a novice cook can handle its preparation if he carefully reads the instructions. How to prepare duck with apples? Read the recipe below:

• Thaw the bird carcass, clean it of any remaining feathers (if any), wash and dry it.
• In a separate bowl, mix a tablespoon of lemon juice, two tablespoons of vegetable oil, a teaspoon of cinnamon and half a teaspoon of nutmeg.
• Rub the prepared bird inside and out with salt and pepper, thoroughly rub the lemon mixture into the skin. After this, the duck should be left in the refrigerator for a couple of hours, and if you are not in a hurry, then all night.
• Cut four apples into slices and remove the core.
• Place the prepared filling inside the duck (as much as will fit), mixed with bay leaf. Wrap the wings in foil to prevent them from burning during cooking.
• Place the bird in the preheated oven and bake for about an hour. To keep the duck tender, it needs to be basted with the fat formed during cooking every 20 minutes.
• Slice a few more apples and place them in the dish around the duck. When the dish is ready, you can decorate each serving with these fruits.

Duck stuffed with buckwheat

Juicy duck with buckwheat is a dish that can easily feed guests in a tasty and satisfying way. The finished meat should be soft, aromatic and covered with a crispy crust. To get the desired result, you must definitely monitor the cooking process and pour the resulting juice over the carcass as often as possible. Don’t know how to cook duck with buckwheat correctly? Read the recipe:

• Take a bird carcass weighing about two kilograms, wash it, gut it if necessary, remove the neck, cut off the legs and two wing joints.
• From one glass of buckwheat, cook crumbly porridge in water.
• If you still have offal (heart, stomach, lungs and liver), then chop them with a knife and fry them in a frying pan along with buckwheat (in vegetable oil). Don't forget to add salt and ground pepper to taste.
• Rub the duck inside and out with spices and salt. Stuff the carcass with the prepared minced meat, sew it up with thread and pour lemon juice over it.
• Place the bird on a baking sheet lined with foil and place in the preheated oven to cook.
• First, pour water or white wine over the duck, and then brush it every ten minutes with the juices formed during the cooking process.

When the bird is covered with a beautiful golden brown crust, remove it from the oven, remove the threads, and garnish with apples, salted cabbage or pickled plums. Serve the dish hot.

Duck on a bottle

Many housewives have repeatedly tested this method of cooking poultry on chicken. You will not be disappointed if you place a duck on such a “throne”. Believe me, the result will exceed all your expectations! How to cook duck so that it turns out juicy and soft? The recipe is quite simple:

• Take a young duck carcass, process it, remove the tail and neck without touching the skin.
• Rub the bird with ground pepper, salt and sour cream.
• Pinch the skin of the neck with toothpicks so that it does not release steam during cooking.
• Take a bottle of suitable size, pour warm water into it and place it in a large frying pan. Carefully place the duck on the dish and make sure that the structure is stable.
• To prevent the bottom of the bottle from bursting, be sure to pour some water into the pan.
• Peel the potatoes, cut into large slices and place around the duck.
• Preheat the oven well enough and place the pan with the bottle and bird in it.

When the duck is ready and golden brown, you can take it out, carefully remove it from its “perch,” put it on a dish, and garnish with potatoes and fresh herbs. When cutting the bird into portions, be careful. Since all the juice accumulates under the skin, careless movement can cause it to splash and burn someone.

Grilled duck

This dish turns out juicy and tasty, and is very simple to prepare:

• First, let's make a marinade for the duck. To do this, finely chop two onions, put them in 100 ml of dry white wine, add two teaspoons of wine vinegar, cloves and ground cinnamon.
• Place the duck in the marinade and refrigerate for four hours.
• When the allotted time has passed, drain the bird in a colander and drain the liquid back into the pan.
• Start cooking the duck, basting it periodically with the raw marinade.

Serve the finished dish hot with a side dish of fresh vegetables.

Duck stewed with vegetables

Treat yourself to an amazingly tasty and healthy dish. Aromatic stewed duck cooked in wine with grape jam and spices will exceed all your expectations. We will prepare it like this:

• Salt and pepper the duck pieces (fillet, thighs, wings, drumsticks) and place in a preheated casserole. Add a little vegetable oil and fry the meat until golden brown. When the duck is ready, transfer it to a platter and drain the fat from the pan.
• Cut four strips of bacon into small pieces, cut one onion into thin rings, chop two carrots and one clove of garlic as desired.
• Fry the bacon until crispy.
• Place the vegetables in a casserole and lightly fry them together. Add 400 grams of beef broth, half a glass of dry red wine, a tablespoon of grape jam and a tablespoon of sugar to the food.
• When the broth comes to a boil, cut half a head of red cabbage into quarters and add it to the vegetables. Add duck meat there, reduce heat to low and simmer the dish for about an hour.
• Cut two apples into slices, place them in a cauldron, bring the broth to a boil again and continue cooking over low heat for about 15 minutes.

When the stewed duck is completely ready, place the pieces of meat on a dish and place the vegetables on a sieve so that excess liquid can drain into the cauldron. Bring the remaining sauce to a boil and serve for lunch.

Juicy duck with tangerines

In this section we will tell you how to cook duck in a slow cooker. Thanks to modern technologies, housewives can spend less effort on cooking and devote the remaining time to themselves. Juicy duck in a slow cooker is prepared as follows:

• Rinse poultry pieces (thighs, fillets, drumsticks) with water and wipe dry.
• Prepare the marinade for the duck. To do this, mix mayonnaise with curry, pepper, salt and rosemary. Peel the onions and carrots, cut into pieces and mix with the sauce.
• Lubricate the meat with marinade, place it in the multicooker bowl and leave there for half an hour.
• Divide the tangerines and apple into slices and sprinkle them over the duck.
• Close the multicooker with a lid and set to “Baking” mode for one hour. Turn the meat periodically so that it can cook evenly on all sides.

At the end of the allotted cooking time, check the readiness of the duck using a fork. If you feel that the meat is still a little tough, put the multicooker in the same mode for another half hour.

Duck in sour cream

Prepare a tasty and juicy dish according to our recipe. Poultry stewed in sour cream has a special mild taste and aroma. Recipe:

• Cut one duck carcass into portions.
• Cut three large apples and two onions into large cubes.
• Fry the meat in vegetable oil until golden brown, and then transfer it to a cauldron with thick walls.
• In the same frying pan, fry the prepared apples and onions.
• Salt and pepper the meat, place fried onions and apples on it, and then fill everything with broth or water. Simmer the duck over low heat, covered, for about an hour.
• Add seven tablespoons of sour cream to the pan and continue to simmer the meat until cooked.

Duck in foil

This dish is so easy to prepare that even the most inexperienced cook can do it:

• Rub the poultry pieces with salt and pepper and brush with vegetable oil.
• Wrap each piece in several layers of foil, make holes to allow steam to escape, and bake the bird over coals.

After some time, you will have a juicy and tasty duck ready. Picnic recipes are usually very simple, but the result exceeds all expectations.

Conclusion

We will be glad if you like dishes whose main ingredient is duck. The cooking recipes that we have collected for you in our review will be useful both for organizing a festive feast and for an ordinary family dinner.

Chicken in the oven on a bottle is both a festive and everyday dish. Chicken was baked using this method back in the distant 70s of the last century. Chicken in the oven on a bottle turns out juicy, tasty with a crispy crust.

Now there are many recipes for baking chicken in the oven on a bottle: with beer, mineral water, with various spices, sour cream, mayonnaise and mustard. But their essence is the same: place the chicken on a bottle or jar and bake it in the oven. And the taste of the bird will depend on the spices used.

Today, chicken in the oven on a bottle will be prepared according to the following recipes:

Chicken baked in the oven on a bottle with celery broth

We need:

• 1.5 -1.7 kg chicken
• 1 head of garlic
• glass bottle with a wide neck (for juice)

For the broth

• 1 piece of onion
• 1 stalk of celery
• 5-6 black peppercorns
• 1 bay leaf

For chicken

• 1 tsp ground black pepper
• 0.5 tsp ground red pepper
• 1.5 -2 tsp. turmeric
• 1 tsp coriander
• 1/2 tsp. salt
• 1 tsp dry garlic

For the garlic spread

• 3 cloves garlic
• 2 tbsp. vegetable oil

Preparation:

1.Prepare the chicken: remove dirt and remaining feathers, wash and dry with a paper towel. We remove excess fat and cut out the sebaceous glands.

2. Rub the carcass with salt inside and out. Mix the ingredients for the chicken and thoroughly rub the chicken with them both inside and outside. Garlic, 3 cloves, put through a press and rub it only inside the chicken. Leave for 30 minutes to soak in the spices.

3. In a bottle (jar), put celery cut into strips, onion in half rings, bay leaf, peppercorns and 5-6 cloves of garlic. Fill with water, 2/3 of the bottle.

4. We put the chicken on the bottle (jar). We close the neck of the chicken; if the skin is not cut, we tie it with a knot, and secure the cut skin with toothpicks. Wrap the lower phalanges of the wings in foil to prevent them from burning.

5. Place the bottle with chicken in a deep baking tray and place in a cold oven. Pour water into the pan. Turn on the oven at 180 degrees.

During the baking process, the water will evaporate, it needs to be added, only boiling water or well-hot water, so that there is no temperature difference and the jar does not crack.

Bake the chicken for 1 hour.

6. For the garlic spread, squeeze 3 cloves of garlic into a bowl, add salt and vegetable oil to it and grind everything until smooth.

7. Remove the chicken from the oven and spread with the resulting garlic mixture. Let cool slightly and cut into pieces.

Chicken in the oven on a bottle of beer in sour cream marinade

We need:

• 1.5 kg chicken
• 3-4 tbsp. sour cream
• black pepper to taste
• 1 tsp chicken seasonings
• 1 tsp ground ginger
• 4 tbsp adzhiki
• 3 cloves garlic
• salt to taste
• 400 g dark beer

Preparation:

1.Prepare the marinade: mix sour cream with ground black pepper, seasonings, ginger, salt and mix everything. Squeeze the garlic through the garlic press into the sour cream and add adjika, mix everything thoroughly.

2. Rub the prepared chicken inside and outside with marinade. Lightly separate the skin from the breast

and the back and pour the marinade there,

massaging the meat under the skin with your hands. Place the chicken in a bowl and refrigerate for min. 4 hours, max. overnight.

3. Pour beer into the bottle and plant the chicken.

Place on a deep baking sheet and pour water into it. We close the neck with toothpicks, and we also secure the wings with their help.

4. Turn on the oven at 200 degrees and bake for 1 hour.

Chicken in the oven on a bottle in honey-mustard marinade

We need:

• 1.5-2 kg chicken
• 100 g mayonnaise
• 3 cloves garlic
• 2 pinches of salt ground black pepper to taste
• 1 tsp mustard
• 1 tbsp honey

Preparation:

1.Prepare the chicken. Mix salt and pepper and rub the chicken inside and out.

2. Squeeze out the garlic and rub the inside of the chicken.

4. Place the chicken on a bottle of water and coat it with marinade. Let it stand for 30-40 minutes.

5. Place on a baking sheet and place in the oven for 1 hour, temperature 180-200 degrees. Pre-cover the baking sheet with foil.

Tip: you can cover the baking tray with a 1 cm layer of salt and place a bottle, then the fat that drains from the chicken will be absorbed by the salt.

Happy holidays and bon appetit!

A simple recipe for duck in a bottle with herbs and pepper, a home cooking recipe with photos and a step-by-step description of the cooking process. This recipe is easy to make at home in 10 minutes. Contains only 271 kilocalories.

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Second courses

• Preparation time: 7 minutes
• Cooking time: 10 min
• Calorie Amount: 271 kilocalories
• Number of servings: 4 servings

Ingredients for six servings

• Duck - 1 pc.
• Sour cream - 0.33 cups
• Salt - 1 tsp.
• Ground black pepper - 0.33 tsp.
• Potatoes - 5-10 pcs.
• Parsley - 1 bunch

Step-by-step preparation

1. Products for cooking duck on a bottle. Turn on the oven.
2. How to cook duck on a bottle: Wash the duck, trim the tail and neck. Leave the neck skin on!
3. Rub the processed duck with salt and sour cream and pepper.
4. Fix the skin of the neck so as to close the hole so as not to release steam.
5. Pour warm water into the bottle and place it in the frying pan. “Place” a duck on the bottle.
6. Pour 1/1 cup of water into the pan so that the bottom of the bottle does not burst.
7. Peel the potatoes and, if desired, cut into 2 or 4 parts.
8. Add the peeled potatoes to the duck.
9. Place the frying pan in a well-heated oven (200 degrees).
10. In an hour (or earlier), the bottled duck in the oven is ready. My duck was baked for 45 minutes. Remove the pan from the oven and place the bird and bottle on a platter.
11. Place salma, baked potatoes, and herbs around. The finished, aromatic stewed duck has a reddish color, all the juice is under the skin, so you need to cut off the pieces carefully, as juice may splatter from the bird. Bon appetit!

Due to the substances it contains, duck meat is very beneficial for the human body. At home it can be prepared in different ways. There are a huge number of different recipes for this. But many housewives claim that the best option is duck in beer. Using this unusual additive, meat can be stewed, fried or baked in the oven. As an example, it is worth considering several of the most interesting options.

Braised duck

The peculiarity of duck meat is that in young ducks it is tender and juicy, but with older birds the situation is more complicated. When prepared, it sometimes has a specific odor that is not entirely pleasant. But, using some culinary secrets, this can be avoided. The simplest option is roast duck in beer. There is no need to worry about unusual foam additives. After cooking, its smell will not be felt in the meat. For work you will need: 1 duck carcass weighing approximately 1.8 kilograms, 6 medium-sized onions, salt, one and a half liters of light beer, bay leaf, vegetable oil, allspice and black peppercorns.

Preparing duck in beer is very simple:

1. First, the carcass must be washed, then dried with a napkin and cut into portions.
2. Fry the meat in a frying pan until its surface is browned. The fire must be strong enough.
3. Peel the onions and cut into half rings. After this, they need to be transferred to a cauldron or pan with a fairly thick bottom.
4. Add pepper and bay leaves.
5. Place pieces of fried duck on top.
6. Pour beer over the food so that the meat is half covered.
7. Place the cauldron on the fire and bring its contents to a boil.
8. Reduce the flame and simmer for 3 hours.

After this treatment, the meat will be soft and very tender. Boiled rice, potatoes or fresh vegetable salad are suitable as a side dish.

Accelerated version

It is not necessary to fry the meat in advance. If you don’t have time for this, then you can use a simpler and faster option. Duck in beer, stewed in a regular roasting pan, will be no less tasty. In addition, this recipe does not use any spices or other flavorings. And beer here only plays the role of a meat tenderizer. To prepare you will need: 1 carcass weighing from 1.5 to 2 kilograms, 50 milliliters of water, 1 bottle of beer (light) and salt.

The owner will need to do the following:

1. Wash the duck well and then dry it with a towel.
2. Divide the carcass into pieces. It is better if they are not very large.
3. Place food in a roasting pan and add water. Don't be afraid that there is so little liquid. Very soon the duck will release its juices and the fat will begin to melt.
4. Put on fire and simmer for 30 minutes.
5. Add beer and salt (to taste).
6. Be sure to simmer covered for about 40 minutes.

The meat will be tender, very juicy and will fall off the bone well.

Roasted marinated duck

Some people prefer baked duck in beer. This is very easy to do in the oven. However, additional time is required to pre-marinate the meat. For this recipe you will need a minimum set of initial ingredients: 1 duck carcass weighing no more than 2 kilograms, a little salt, 0.5 liters (1 bottle) of beer and a little black pepper.

Cooking process:

1. Cut the gutted and washed carcass into pieces.
2. Pat them dry and then rub with salt and pepper.
3. Place the pieces in a deep saucepan, pour in beer and put under pressure for 18 hours. In this case, it is necessary that the meat is completely covered with liquid. Given the length of the marinating process, the preparation of this dish must be planned in advance.
4. After the specified time has passed, the pan should be placed on the stove and cooked for about a couple of hours over medium heat.
5. Remove the pieces of meat processed in this way from the pan and place on a baking sheet.
6. Bake in the oven for 30 minutes.

Before serving, the finished duck can be sprinkled with fresh chopped herbs.

Whole roasted bird

For the holiday table, it is better to bake the whole bird. This will make the dish look more formal. For such a case, one very interesting recipe for duck in beer in the oven is suitable. No special cooking knowledge is required here. Therefore, even a novice housewife can cope with such work. First, you will need to collect all the necessary components on the workbench: 1 duck carcass, 50 grams of sugar, 1 bottle of beer (preferably light), 2 bay leaves, a third of a glass of soy sauce and 5 black peppercorns.

All actions must be performed step by step:

1. Wash the carcass on all sides.
2. In a saucepan (or other baking dish), collect all the remaining ingredients and mix them well.
3. Place the duck breast side down on top. Add a little water so that it covers the meat halfway.
4. Place the pan in the oven.
5. Bake for half an hour at 180 degrees.
6. After time has passed, the bird in the pan should be turned over.
7. Bake covered for another 30 minutes.
8. Transfer the duck to a baking sheet. To prevent the meat from burning, add a little liquid from the pan.
9. Bake for 1 hour at 190 degrees. In this case, it is necessary to water the carcass with the resulting juice every 15 minutes.
10. After the specified time, turn off the fire. After this, the meat should stand in the oven for about 10 minutes.

Now the rosy and tender duck can be transferred to a dish and safely brought to the table.

Christmas duck with apples

There are dishes that are associated with certain holidays. At Christmas, for example, it is customary to bake a duck in the oven. There are many different recipes for this. To guarantee an excellent result, duck in beer with apples and oranges is best. You will need a few products for this: 1 duck, 4 apples, half a liter of beer, salt, spices and 4 oranges.

You need to prepare this dish in steps:

1. Wash the duck carcass and dry it well.
2. Rub it on all sides with salt and any spices. Here every housewife can show her imagination.
3. Wash the fruits, peel and cut. The pieces must be large enough.
4. Place the chopped products inside the carcass.
5. Place the stuffed bird in the duckling pan.
6. Fill it with beer.
7. Place the duckling in the oven and bake the meat covered for 30 minutes. The temperature inside the chamber should already be at least 200 degrees.
8. After this, remove the lid and fry the meat for about 7 minutes so that its surface can brown.

Now all that remains is to transfer the fragrant duck to a wide plate and decorate it with fruits along with fresh herbs.

Recipe from Yulia Vysotskaya

Experienced chefs have their own original cooking recipes. Duck in beer, on the advice of Yulia Vysotskaya, turns out very tasty if you make it in a slow cooker. For this you will need: 1 carcass (about 2.7 kilograms), 350-400 milliliters of light beer, a little mustard, 1 apple and spices (cloves, nutmeg, cardamom, bay leaf and paprika).

The whole process consists of two stages:

1. First you need to make the marinade. To do this, beer must be mixed with mustard and spices added.
2. Place the prepared carcass in the multicooker bowl and fill it with the prepared mixture. Set the “baking” mode and cook for 30 minutes for each side. Turn the carcass only after the timer signal. Then set the “quenching” mode on the multicooker panel. Carry out the treatment for 20 minutes for both sides.

The meat of the finished duck is surprisingly tender and aromatic with a pleasant, slightly sweet aftertaste. For owners of multicookers, this is an ideal option that allows you to save the housewife’s free time. While the dish is being prepared, she can go about her business.

A bird on the table is a holiday in the house.
Russian proverb

Cooking duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to pull off such a trick with your ears. Of course, there are cooks by nature - everything comes easily and immediately to them, they feel the products and intuitively implement recipes of any complexity without looking at a cheat sheet, but such people are unlikely to ask Mr. Google how to cook duck in the oven. Today’s conversation is with those who love to cook, do it with inspiration and gusto, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to execute, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dancing and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck this way, duck that, duck in a new way, in an old way, in a cunning way - there are countless options. What to choose so as not to spoil the bird and please your family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
- Let her go, let her fly.
Film “The Same Munchausen”

Oh, just don’t raise your eyebrows in bewilderment, mentally turning to the author of the article with a question like “What to choose there? I came, bought it - that’s all the parsley!” The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and hope for “maybe” in a standard and quite traditional way, no one argues, but it’s still better to think a little now, pay attention and put a tick in your head, so that later you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? At the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky voice... in a hoarse voice. You can identify such a young lady by looking closely and, sorry, by rubbing her bust: “young women” have soft bones, and the chest can be slightly bent; “Grandmothers” will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; The claws of an old bird often “look” in different directions; they are hard and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will be handed a Pithecanthropus from Paleolithic times in a supermarket are, of course, much less, however, you should be on your guard here too. Do not forget about the obvious signs of a young high-quality bird: the fat should not be thick, dark yellow in color (the lighter the better), the size should be smaller rather than larger, the skin is intact, without darkening, the internal fat should not have a characteristic greenish tint, the stock is not sour. If you have a choice, give preference to unpackaged poultry: who knows what is hidden under the sealed vacuum film in which the duck is tightly wrapped?

So, once the choice of bird has been made, it’s time to start choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Duck in pieces is a convenient solution when you are limited in time resources: you won’t have to wait as long for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from the spreading fragrant smells throughout the house, this recipe is for you.

Ingredients:

• 1 duck carcass (or the required number of “spare parts” - legs, breasts, thighs);
• 3 large oranges;
• 2 tbsp. l. honey;
• 3 sprigs of rosemary;
• salt and pepper to taste.

Wash the duck, dry it, cut it into portions. Dry the skin thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, place in a baking dish with high sides. Squeeze the juice from one orange and pour it over the prepared meat. Cut the remaining citrus fruits into thick slices and place them next to the duck.

Place rosemary sprigs there. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step-by-step photos)

This is a basic recipe for stuffed duck cooked in the oven. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry and are on hand all year round, while plums can be swapped out depending on the season for other fruits such as quinces or oranges.

Ingredients:

• medium-sized duck 1 pc.;
• apples 3-4 pcs.;
• plums 4 pcs.;
• salt 1 tbsp. l.;
• poultry spice mixture 1 tbsp. l.;
• soy sauce 25 ml;
• honey 25 ml.

Rinse the duck from the inside, inspect it to ensure there are no remaining feathers on it. Boil water in a kettle. Place the bird in a sink or large bowl. Start pouring boiling water from the kettle over the carcass. After a thorough dousing, the duck's skin will shrink slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a solid crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with a paper towel, rub in salt and spices and leave to marinate for 30 minutes.

Prepare the fruit: core, cut into slices or slices. Stuff the duck with fruit, distributing it inside.

Sew up the hole or secure with a skewer.

Tie the duck legs and wings with kitchen thread. It’s not necessary to do this, but it will look prettier and cook more neatly.

Line a baking sheet with parchment and place the bird back up. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at 170 degrees. Stop the process again and remove the duck to brush with the glaze (soy sauce and honey) for a nice crust. Cook for another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the baking sheet with the duck, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest part - there should be no ichor.

Duck in the sleeve, baked in the oven

If you don’t have a duck pan with a lid, if you don’t trust your culinary intuition and are afraid of drying out the duck, if the thought of cleaning the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to wrap the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

• 1 duck carcass weighing 1.2 - 1.5 kg;
• 5-6 large sour apples;
• 5-6 potatoes;
• 5 boxes of cardamom;
• 2 star anise;
• 1/3 teaspoon cinnamon;
• a pinch of chili pepper;
• 2 tbsp. l. honey;
• 100 ml low-fat cream;
• salt to taste.

Peel the potatoes and cut into large slices. Cut the apples into 4 parts, remove the core. Place the apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, and mix.

Wash the duck carcass, check that it is well gutted, dry it with disposable towels, rub it with salt and honey. Fill the duck with some of the apple and potato filling and sew it together.

Place the duck in the sleeve and place the remaining apples and potatoes next to it. Carefully pour the cream there, tie it properly and place it on a baking sheet.

Bake the duck at 200 degrees for an hour and a half. After the specified time, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a platter. Don't forget to remove the threads and decorate with the remaining apples and potatoes.

Peking duck

Peking duck still has a trail of Soviet popularity, born at a time when this dish could only be tasted in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, will decide to purchase a special unit for blowing the skin, separating the skin from the meat, thus ensuring a special crispiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get a quite good bird, the taste of which will be appreciated by even the most picky eaters.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

• 1 duck carcass weighing approximately 1.5 kg;
• 2 liters of water;
• 50 ml rice vinegar;
• 1/2 tsp. cinnamon;
• 1/2 tsp. ground fennel seeds;
• 3-4 star anise;
• 1/2 tsp. ground cloves;
• 1/3 tsp. hot red pepper;
• 3-4 cm of fresh ginger root;
• 2 tbsp. l. honey for marinade;
• 1 tbsp. l. honey for brushing the finished duck;
• 5 cloves of garlic;
• 1 tsp. ground ginger;
• 2 tbsp. l. sesame oil;
• 3 tbsp. l. soy sauce;
• salt to taste.

Wash the duck thoroughly, gut it if necessary, and check whether the skin is clean enough.

Prepare the marinade - put ginger root cut into thin pieces into a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, add water. Bring to a boil, boil for 3-5 minutes. And immediately pour the boiling marinade over the carcass - the skin will tighten a little and become noticeably darker. After this, rub the duck with garlic and dry ginger.

We place the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator to marinate. The duck needs access to air from all sides, and a lot of juice will be released - this is why the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, remove the bird from the refrigerator and leave it at room temperature. Then transfer to a baking sheet with high sides and bake, covered with foil, for 1 hour at 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously substantial and, one might even say, brutal: a noticeable bready aroma gives the bird additional satiety.

Ingredients:

• 1 duck carcass;
• 5-6 sour apples;
• 1 bottle of beer (preferably light, dark if you prefer);
• salt, pepper to taste;
• 1 tsp. caraway;
• 3 buds of cloves;
• 10 peas of allspice.

Wash the duck, gut it if necessary, and dry it with paper towels. Rub the bird carcass with salt and pepper and place it in the duckling pan. Place quartered apples mixed with spices around. Fill with beer, cover with a lid, and put in the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip pieces of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will certainly appeal to lovers of non-standard combinations and flavor discoveries.

Ingredients:

• 1 duck carcass weighing up to 1.5 kg;
• 400 g pumpkin;
• 2 oranges;
• 1/2 lemon;
• 1/3 tsp. nutmeg;
• 1/2 tsp. paprika;
• 3-5 sprigs of thyme;
• salt, pepper to taste;
• 2 tbsp. l. honey;
• 3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

Cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass and place the duck on a baking sheet. Leave the duck in the oven and bake at 180 degrees for 1 hour. Five minutes before readiness, brush with a mixture of honey and garlic.

10 options for non-standard filling for duck in the oven

- I got it. Duck. With apples. It looks like it's cooked well.
“It seems she also doused herself with sauce on the way.”
- Yes? How nice of her. So, please come to the table!
Film “The Same Munchausen”

Looking for fun dinners? Feel free to fantasize and be creative with fillings - duck in the oven will pleasantly surprise your admiring family every time with its novelty, fresh flavors and your unexpected culinary solutions. The main rule of experiments is don’t be afraid: even if it doesn’t turn out exactly as you planned, no one will know about it except you, and in response to the possible bewilderment of your household, you can always, proudly lifting up the offended tip of your nose, declare that they have absolutely no understanding of innovative solutions in the field of cooking.

1. Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

1. Dry bread crumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

1. Potatoes are satisfying and familiar, what else can I say?

1. Buckwheat is an option for lovers of healthy food. Want to get a little rowdy? Add unhealthy but insanely flavorful wild mushrooms.

1. Rice with vegetables - healthy, easy, traditional and bright. Well, it’s delicious, of course.

1. Pasta – yeah, exactly. Combined with the fatty duck juice, it turns out incredibly rich and luxurious.

1. All kinds of legumes sound strange, but this is a very worthy solution. Nourishing, affordable and, oddly enough, tasty: beans, peas and other comrades love “fatty company”.

1. Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks especially interesting and original on the holiday table.

1. Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

1. Cabbage with prunes - no pretentiousness, just delicious at home.

If you want to catch a duck, take your time. Be silent and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let’s say, knowing that when baking a chicken it is important to check whether there is a piece of liver with vile green bile left inside, they automatically check the same point in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a “duck” guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

1. Basic steps - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. By neglecting the first points, it’s easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when cutting up a duck and suddenly discovering that you baked it with an uncleaned stomach or forgot to remove a couple of feathers hidden under the wing).

1. Poultry often has a characteristic, not very pleasant odor. It doesn’t mean that you bought a bad duck, it’s just a feature of the game. Long-term marinating is quite capable of solving this problem: if you properly rub the meat with spices and salt, after baking you will only get a stunning aroma and tasty meat. By the way, about meat: marinating also helps to mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a complete plus (well, and one minus: waiting is so sad!..).

1. Fill the duck only two-thirds full with the filling - almost any filling will become saturated with duck fat and juices during the baking process, significantly increasing in volume. You can, of course, decide that your generous nature does not imply half solutions (well, or two-thirds solutions), and cram the stuffing into the bird with all your generous soul, however, be prepared for the fact that, with a high degree of probability, the duck in its back part it will simply burst. Well, if it doesn’t burst, it will most likely spit hot stuffing at you when you serve the dish to the table and take up the game scissors.

1. To be on the safe side, it is recommended to sew up the “hole” in the duck so that the stuffing that you so lovingly prepared and stuffed inside will remain there. In addition, with this simple action you will also help the filling become tastier - during baking it will be saturated with the released fat, most of which will seep into the filling.

1. It is better to cut off the “butt” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales in comparison to the very real threat of getting a half-dinner with a very specific smell.

1. It is, of course, best to bake a duck in the oven in a duck cooker - there your bird will be warm and cozy, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that duck is a fatty bird, a lot, a lot of fat will be released during baking. If you use a regular metal sheet with regular sides, you will have to scrape the fat off the bottom of the oven.

1. Store-bought duck is baked for about 1 hour, homemade duck – at least 1.5 hours. On average, cooking time is determined at the rate of 45-50 minutes per 1 kg of meat plus 15-20 minutes for browning the crust. More is not always better: it can simply dry out. If you want to hold it longer, cover it with foil or return to step 6 – ducklings. The readiness of meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

1. When roasting, it’s a good idea to baste the duck with the juice that is released - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, and on top of everything - taste: what you marinated the meat with will certainly be in the juice, which means it will be back in the duck. The cycle, in general.

1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “cook” and become as juicy and soft as possible.

1. Well, and the most important thing (believe me, this is exactly the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional sauce for duck in Chinese cooking is “hoisin”: soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe you can fantasize about this topic?

P.S.

“She’s a great,” said the Swiss. -Usini shir is delicious with fareny!
A. Dumas, “The Three Musketeers”

And lastly, an afterword, so to speak. When roasting a real domestic duck, it will release a lot, a lot of fat. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and highly flavorful stew popularly known simply as confit. Secondly, it is an excellent addition to pates and sausages. Thirdly, it is simply fat on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add to pea puree, it “plays” wonderfully in the company of baked pumpkin. In general, everyone has known for a long time: goose fat or duck fat is simply a very valuable product that cannot just be taken and thrown away. And you know. And don't throw it away.

Let duck be on your table often and tasty, bon appetit!

Chicken in the oven on a bottle is both a festive and everyday dish. Chicken was baked using this method back in the distant 70s of the last century. Chicken in the oven on a bottle turns out juicy, tasty with a crispy crust.

Now there are many recipes for baking chicken in the oven on a bottle: with beer, mineral water, with various spices, sour cream, mayonnaise and mustard. But their essence is the same: place the chicken on a bottle or jar and bake it in the oven. And the taste of the bird will depend on the spices used.

Today, chicken in the oven on a bottle will be prepared according to the following recipes:

Chicken baked in the oven on a bottle with celery broth

We need:

• 1.5 -1.7 kg chicken
• 1 head of garlic
• glass bottle with a wide neck (for juice)

For the broth

• 1 piece of onion
• 1 stalk of celery
• 5-6 black peppercorns
• 1 bay leaf

For chicken

• 1 tsp ground black pepper
• 0.5 tsp ground red pepper
• 1.5 -2 tsp. turmeric
• 1 tsp coriander
• 1/2 tsp. salt
• 1 tsp dry garlic

For the garlic spread

• 3 cloves garlic
• 2 tbsp. vegetable oil

Preparation:

1.Prepare the chicken: remove dirt and remaining feathers, wash and dry with a paper towel. We remove excess fat and cut out the sebaceous glands.

2. Rub the carcass with salt inside and out. Mix the ingredients for the chicken and thoroughly rub the chicken with them both inside and outside. Garlic, 3 cloves, put through a press and rub it only inside the chicken. Leave for 30 minutes to soak in the spices.

3. In a bottle (jar), put celery cut into strips, onion in half rings, bay leaf, peppercorns and 5-6 cloves of garlic. Fill with water, 2/3 of the bottle.

4. We put the chicken on the bottle (jar). We close the neck of the chicken; if the skin is not cut, we tie it with a knot, and secure the cut skin with toothpicks. Wrap the lower phalanges of the wings in foil to prevent them from burning.

5. Place the bottle with chicken in a deep baking tray and place in a cold oven. Pour water into the pan. Turn on the oven at 180 degrees.

During the baking process, the water will evaporate, it needs to be added, only boiling water or well-hot water, so that there is no temperature difference and the jar does not crack.

Bake the chicken for 1 hour.

6. For the garlic spread, squeeze 3 cloves of garlic into a bowl, add salt and vegetable oil to it and grind everything until smooth.

7. Remove the chicken from the oven and spread with the resulting garlic mixture. Let cool slightly and cut into pieces.

Chicken in the oven on a bottle of beer in sour cream marinade

We need:

• 1.5 kg chicken
• 3-4 tbsp. sour cream
• black pepper to taste
• 1 tsp chicken seasonings
• 1 tsp ground ginger
• 4 tbsp adzhiki
• 3 cloves garlic
• salt to taste
• 400 g dark beer

Preparation:

1.Prepare the marinade: mix sour cream with ground black pepper, seasonings, ginger, salt and mix everything. Squeeze the garlic through the garlic press into the sour cream and add adjika, mix everything thoroughly.

2. Rub the prepared chicken inside and outside with marinade. Lightly separate the skin from the breast

and the back and pour the marinade there,

massaging the meat under the skin with your hands. Place the chicken in a bowl and refrigerate for min. 4 hours, max. overnight.

3. Pour beer into the bottle and plant the chicken.

Place on a deep baking sheet and pour water into it. We close the neck with toothpicks, and we also secure the wings with their help.

4. Turn on the oven at 200 degrees and bake for 1 hour.

Chicken in the oven on a bottle in honey-mustard marinade

We need:

• 1.5-2 kg chicken
• 100 g mayonnaise
• 3 cloves garlic
• 2 pinches of salt ground black pepper to taste
• 1 tsp mustard
• 1 tbsp honey

Preparation:

1.Prepare the chicken. Mix salt and pepper and rub the chicken inside and out.

2. Squeeze out the garlic and rub the inside of the chicken.

4. Place the chicken on a bottle of water and coat it with marinade. Let it stand for 30-40 minutes.

5. Place on a baking sheet and place in the oven for 1 hour, temperature 180-200 degrees. Pre-cover the baking sheet with foil.

Tip: you can cover the baking tray with a 1 cm layer of salt and place a bottle, then the fat that drains from the chicken will be absorbed by the salt.

Happy holidays and bon appetit!

Due to the substances it contains, duck meat is very beneficial for the human body. At home it can be prepared in different ways. There are a huge number of different recipes for this. But many housewives claim that the best option is duck in beer. Using this unusual additive, meat can be stewed, fried or baked in the oven. As an example, it is worth considering several of the most interesting options.

Braised duck

The peculiarity of duck meat is that in young ducks it is tender and juicy, but with older birds the situation is more complicated. When prepared, it sometimes has a specific odor that is not entirely pleasant. But, using some culinary secrets, this can be avoided. The simplest option is roast duck in beer. There is no need to worry about unusual foam additives. After cooking, its smell will not be felt in the meat. For work you will need: 1 duck carcass weighing approximately 1.8 kilograms, 6 medium-sized onions, salt, one and a half liters of light beer, bay leaf, vegetable oil, allspice and black peppercorns.

Preparing duck in beer is very simple:

1. First, the carcass must be washed, then dried with a napkin and cut into portions.
2. Fry the meat in a frying pan until its surface is browned. The fire must be strong enough.
3. Peel the onions and cut into half rings. After this, they need to be transferred to a cauldron or pan with a fairly thick bottom.
4. Add pepper and bay leaves.
5. Place pieces of fried duck on top.
6. Pour beer over the food so that the meat is half covered.
7. Place the cauldron on the fire and bring its contents to a boil.
8. Reduce the flame and simmer for 3 hours.

After this treatment, the meat will be soft and very tender. Boiled rice, potatoes or fresh vegetable salad are suitable as a side dish.

Accelerated version

It is not necessary to fry the meat in advance. If you don’t have time for this, then you can use a simpler and faster option. Duck in beer, stewed in a regular roasting pan, will be no less tasty. In addition, this recipe does not use any spices or other flavorings. And beer here only plays the role of a meat tenderizer. To prepare you will need: 1 carcass weighing from 1.5 to 2 kilograms, 50 milliliters of water, 1 bottle of beer (light) and salt.

The owner will need to do the following:

1. Wash the duck well and then dry it with a towel.
2. Divide the carcass into pieces. It is better if they are not very large.
3. Place food in a roasting pan and add water. Don't be afraid that there is so little liquid. Very soon the duck will release its juices and the fat will begin to melt.
4. Put on fire and simmer for 30 minutes.
5. Add beer and salt (to taste).
6. Be sure to simmer covered for about 40 minutes.

The meat will be tender, very juicy and will fall off the bone well.

Roasted marinated duck

Some people prefer baked duck in beer. This is very easy to do in the oven. However, additional time is required to pre-marinate the meat. For this recipe you will need a minimum set of initial ingredients: 1 duck carcass weighing no more than 2 kilograms, a little salt, 0.5 liters (1 bottle) of beer and a little black pepper.

Cooking process:

1. Cut the gutted and washed carcass into pieces.
2. Pat them dry and then rub with salt and pepper.
3. Place the pieces in a deep saucepan, pour in beer and put under pressure for 18 hours. In this case, it is necessary that the meat is completely covered with liquid. Given the length of the marinating process, the preparation of this dish must be planned in advance.
4. After the specified time has passed, the pan should be placed on the stove and cooked for about a couple of hours over medium heat.
5. Remove the pieces of meat processed in this way from the pan and place on a baking sheet.
6. Bake in the oven for 30 minutes.

Before serving, the finished duck can be sprinkled with fresh chopped herbs.

Whole roasted bird

For the holiday table, it is better to bake the whole bird. This will make the dish look more formal. For such a case, one very interesting recipe for duck in beer in the oven is suitable. No special cooking knowledge is required here. Therefore, even a novice housewife can cope with such work. First, you will need to collect all the necessary components on the workbench: 1 duck carcass, 50 grams of sugar, 1 bottle of beer (preferably light), 2 bay leaves, a third of a glass of soy sauce and 5 black peppercorns.

All actions must be performed step by step:

1. Wash the carcass on all sides.
2. In a saucepan (or other baking dish), collect all the remaining ingredients and mix them well.
3. Place the duck breast side down on top. Add a little water so that it covers the meat halfway.
4. Place the pan in the oven.
5. Bake for half an hour at 180 degrees.
6. After time has passed, the bird in the pan should be turned over.
7. Bake covered for another 30 minutes.
8. Transfer the duck to a baking sheet. To prevent the meat from burning, add a little liquid from the pan.
9. Bake for 1 hour at 190 degrees. In this case, it is necessary to water the carcass with the resulting juice every 15 minutes.
10. After the specified time, turn off the fire. After this, the meat should stand in the oven for about 10 minutes.

Now the rosy and tender duck can be transferred to a dish and safely brought to the table.

Christmas duck with apples

There are dishes that are associated with certain holidays. At Christmas, for example, it is customary to bake a duck in the oven. There are many different recipes for this. To guarantee an excellent result, duck in beer with apples and oranges is best. You will need a few products for this: 1 duck, 4 apples, half a liter of beer, salt, spices and 4 oranges.

You need to prepare this dish in steps:

1. Wash the duck carcass and dry it well.
2. Rub it on all sides with salt and any spices. Here every housewife can show her imagination.
3. Wash the fruits, peel and cut. The pieces must be large enough.
4. Place the chopped products inside the carcass.
5. Place the stuffed bird in the duckling pan.
6. Fill it with beer.
7. Place the duckling in the oven and bake the meat covered for 30 minutes. The temperature inside the chamber should already be at least 200 degrees.
8. After this, remove the lid and fry the meat for about 7 minutes so that its surface can brown.

Now all that remains is to transfer the fragrant duck to a wide plate and decorate it with fruits along with fresh herbs.

Recipe from Yulia Vysotskaya

Experienced chefs have their own original cooking recipes. Duck in beer, on the advice of Yulia Vysotskaya, turns out very tasty if you make it in a slow cooker. For this you will need: 1 carcass (about 2.7 kilograms), 350-400 milliliters of light beer, a little mustard, 1 apple and spices (cloves, nutmeg, cardamom, bay leaf and paprika).

The whole process consists of two stages:

1. First you need to make the marinade. To do this, beer must be mixed with mustard and spices added.
2. Place the prepared carcass in the multicooker bowl and fill it with the prepared mixture. Set the “baking” mode and cook for 30 minutes for each side. Turn the carcass only after the timer signal. Then set the “quenching” mode on the multicooker panel. Carry out the treatment for 20 minutes for both sides.

The meat of the finished duck is surprisingly tender and aromatic with a pleasant, slightly sweet aftertaste. For owners of multicookers, this is an ideal option that allows you to save the housewife’s free time. While the dish is being prepared, she can go about her business.

In Western countries, duck is traditionally prepared for holidays such as New Year and Christmas. Not every housewife in our country has such culinary experience, and therefore most people prefer chicken dishes. In this article we will tell you how to cook duck and share the most popular and delicious recipes.

Honey duck

If you want to surprise your guests, cook duck according to our recipe. This dish will decorate the table and will evoke many positive emotions. Read how to cook duck and feel free to get down to business. Recipe:

• You will need a young duck weighing one and a half kilograms. If you purchased frozen poultry, let it thaw on the bottom shelf of the refrigerator. When processing the carcass, do not forget to cut off the butt to get rid of the unpleasant odor in the future.
• Season the duck with salt, pepper and crushed garlic inside and out.
• Dissolve a spoonful of honey in half a glass of warm boiled water. Lubricate the carcass with the resulting syrup and let it dry.
• Cut the apples and tangerines (along with the skin) into slices, rinse and chop the prunes. Stuff the duck with the prepared fruits and berries, brush it again with honey syrup and carefully place it in the baking sleeve.
• Cook the dish in a preheated oven for about an hour, then cut and open the package. So that the bird does not dry out and is covered with a beautiful crust, periodically water it with honey diluted in warm water.

After half an hour, the duck can be removed from the oven, allowed to cool slightly, cut into portions and served.

Duck with apples. Recipe

This dish is rightfully considered a decoration for the holiday table. Even a novice cook can handle its preparation if he carefully reads the instructions. How to prepare duck with apples? Read the recipe below:

• Thaw the bird carcass, clean it of any remaining feathers (if any), wash and dry it.
• In a separate bowl, mix a tablespoon of lemon juice, two tablespoons of vegetable oil, a teaspoon of cinnamon and half a teaspoon of nutmeg.
• Rub the prepared bird inside and out with salt and pepper, thoroughly rub the lemon mixture into the skin. After this, the duck should be left in the refrigerator for a couple of hours, and if you are not in a hurry, then all night.
• Cut four apples into slices and remove the core.
• Place the prepared filling inside the duck (as much as will fit), mixed with bay leaf. Wrap the wings in foil to prevent them from burning during cooking.
• Place the bird in the preheated oven and bake for about an hour. To keep the duck tender, it needs to be basted with the fat formed during cooking every 20 minutes.
• Slice a few more apples and place them in the dish around the duck. When the dish is ready, you can decorate each serving with these fruits.

Duck stuffed with buckwheat

Juicy duck with buckwheat is a dish that can easily feed guests in a tasty and satisfying way. The finished meat should be soft, aromatic and covered with a crispy crust. To get the desired result, you must definitely monitor the cooking process and pour the resulting juice over the carcass as often as possible. Don’t know how to cook duck with buckwheat correctly? Read the recipe:

• Take a bird carcass weighing about two kilograms, wash it, gut it if necessary, remove the neck, cut off the legs and two wing joints.
• From one glass of buckwheat, cook crumbly porridge in water.
• If you still have offal (heart, stomach, lungs and liver), then chop them with a knife and fry them in a frying pan along with buckwheat (in vegetable oil). Don't forget to add salt and ground pepper to taste.
• Rub the duck inside and out with spices and salt. Stuff the carcass with the prepared minced meat, sew it up with thread and pour lemon juice over it.
• Place the bird on a baking sheet lined with foil and place in the preheated oven to cook.
• First, pour water or white wine over the duck, and then brush it every ten minutes with the juices formed during the cooking process.

When the bird is covered with a beautiful golden brown crust, remove it from the oven, remove the threads, and garnish with apples, salted cabbage or pickled plums. Serve the dish hot.

Duck on a bottle

Many housewives have repeatedly tested this method of cooking poultry on chicken. You will not be disappointed if you place a duck on such a “throne”. Believe me, the result will exceed all your expectations! How to cook duck so that it turns out juicy and soft? The recipe is quite simple:

• Take a young duck carcass, process it, remove the tail and neck without touching the skin.
• Rub the bird with ground pepper, salt and sour cream.
• Pinch the skin of the neck with toothpicks so that it does not release steam during cooking.
• Take a bottle of suitable size, pour warm water into it and place it in a large frying pan. Carefully place the duck on the dish and make sure that the structure is stable.
• To prevent the bottom of the bottle from bursting, be sure to pour some water into the pan.
• Peel the potatoes, cut into large slices and place around the duck.
• Preheat the oven well enough and place the pan with the bottle and bird in it.

When the duck is ready and golden brown, you can take it out, carefully remove it from its “perch,” put it on a dish, and garnish with potatoes and fresh herbs. When cutting the bird into portions, be careful. Since all the juice accumulates under the skin, careless movement can cause it to splash and burn someone.

Grilled duck

This dish turns out juicy and tasty, and is very simple to prepare:

• First, let's make a marinade for the duck. To do this, finely chop two onions, put them in 100 ml of dry white wine, add two teaspoons of wine vinegar, cloves and ground cinnamon.
• Place the duck in the marinade and refrigerate for four hours.
• When the allotted time has passed, drain the bird in a colander and drain the liquid back into the pan.
• Start cooking the duck, basting it periodically with the raw marinade.

Serve the finished dish hot with a side dish of fresh vegetables.

Duck stewed with vegetables

Treat yourself to an amazingly tasty and healthy dish. Aromatic stewed duck cooked in wine with grape jam and spices will exceed all your expectations. We will prepare it like this:

• Salt and pepper the duck pieces (fillet, thighs, wings, drumsticks) and place in a preheated casserole. Add a little vegetable oil and fry the meat until golden brown. When the duck is ready, transfer it to a platter and drain the fat from the pan.
• Cut four strips of bacon into small pieces, cut one onion into thin rings, chop two carrots and one clove of garlic as desired.
• Fry the bacon until crispy.
• Place the vegetables in a casserole and lightly fry them together. Add 400 grams of beef broth, half a glass of dry red wine, a tablespoon of grape jam and a tablespoon of sugar to the food.
• When the broth comes to a boil, cut half a head of red cabbage into quarters and add it to the vegetables. Add duck meat there, reduce heat to low and simmer the dish for about an hour.
• Cut two apples into slices, place them in a cauldron, bring the broth to a boil again and continue cooking over low heat for about 15 minutes.

When the stewed duck is completely ready, place the pieces of meat on a dish and place the vegetables on a sieve so that excess liquid can drain into the cauldron. Bring the remaining sauce to a boil and serve for lunch.

Juicy duck with tangerines

In this section we will tell you how to cook duck in a slow cooker. Thanks to modern technologies, housewives can spend less effort on cooking and devote the remaining time to themselves. Juicy duck in a slow cooker is prepared as follows:

• Rinse poultry pieces (thighs, fillets, drumsticks) with water and wipe dry.
• Prepare the marinade for the duck. To do this, mix mayonnaise with curry, pepper, salt and rosemary. Peel the onions and carrots, cut into pieces and mix with the sauce.
• Lubricate the meat with marinade, place it in the multicooker bowl and leave there for half an hour.
• Divide the tangerines and apple into slices and sprinkle them over the duck.
• Close the multicooker with a lid and set to “Baking” mode for one hour. Turn the meat periodically so that it can cook evenly on all sides.

At the end of the allotted cooking time, check the readiness of the duck using a fork. If you feel that the meat is still a little tough, put the multicooker in the same mode for another half hour.

Duck in sour cream

Prepare a tasty and juicy dish according to our recipe. Poultry stewed in sour cream has a special mild taste and aroma. Recipe:

• Cut one duck carcass into portions.
• Cut three large apples and two onions into large cubes.
• Fry the meat in vegetable oil until golden brown, and then transfer it to a cauldron with thick walls.
• In the same frying pan, fry the prepared apples and onions.
• Salt and pepper the meat, place fried onions and apples on it, and then fill everything with broth or water. Simmer the duck over low heat, covered, for about an hour.
• Add seven tablespoons of sour cream to the pan and continue to simmer the meat until cooked.

Duck in foil

This dish is so easy to prepare that even the most inexperienced cook can do it:

• Rub the poultry pieces with salt and pepper and brush with vegetable oil.
• Wrap each piece in several layers of foil, make holes to allow steam to escape, and bake the bird over coals.

After some time, you will have a juicy and tasty duck ready. Picnic recipes are usually very simple, but the result exceeds all expectations.

Conclusion

We will be glad if you like dishes whose main ingredient is duck. The cooking recipes that we have collected for you in our review will be useful both for organizing a festive feast and for an ordinary family dinner.

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