Fragrant and juicy duck baked in the oven with a crispy crust - what could be more successful for a solemn feast? We share all the secrets of making such a delicacy.
Photo of the finished duck Recipe content:
- Choosing a duck
- The basics of properly cooking duck in the oven
- Duck Cooking Secrets
- Ingredients
- Step by step cooking
- Video recipe
How to choose duck in soy garlic sauce?
Before you start cooking duck, you should choose the right one. After all, this is not so easy to do. Since quality poultry, dry, plump, smooth, soft, odorless and not slippery, is not so common. In addition, her breast should be firm, the skin is shiny, the webbed legs are tender, and the meat in the section is deep red. Well, if you managed to get a duck at the age of 2 months and weighing 2-2.5 kg, then consider yourself very lucky. An interesting fact is that the taste of a store bought duck resembles chicken, in addition, it differs in more tender meat. But the country duck is always more fatty and juicy.
The Basics of Cooking Duck in Soy Garlic Sauce in the Oven Properly
Before baking the duck, it is necessary to rinse it well, if necessary, tar it, remove the remaining feathers, dry it and marinate for at least 3 hours, wiping it with spices inside and out. Since it is the marinating of the carcass that allows you to get the delicate taste of meat. An important point in baking duck is to achieve juiciness, softness and rich taste. Therefore, you should correctly calculate the cooking time in the oven, based on 45 minutes per kilogram of duck meat, while adding another 25 minutes for browning the poultry.
Secrets of Cooking Duck in Soy Garlic Sauce
- Since duck, unlike chicken, is fatty, it is not oiled.
- To get a crispy duck crust, you need to remove excess fat from the back and neck area. A large amount of fat will soften the crust.
- Before baking the duck, pierce its breasts and thighs with toothpicks. So during the baking process, excess fat from the carcass will drain and melt.
- Roast the duck with the breast side down on a baking sheet - the fat will drain away and the breast will cook in its own fat.
- Caloric content per 100 g - 266 kcal.
- Servings - 1 duck
- Cooking time - 3 hours 30 minutes
Ingredients:
- Duck - 1 carcass
- Apples - 4-5 pcs.
- Garlic - 3-4 cloves
- Soy sauce - 3 tablespoons
- Mayonnaise - 3 tablespoons
- Ground black pepper - to taste
- Salt to taste
- Any spices and spices to taste
Cooking duck in soy garlic sauce
1. Prepare the marinade. To do this, pour mayonnaise and soy sauce into a container.
2. Add black pepper, salt and any spices to the marinade. For example, you can put ground nutmeg, honey, ground ginger, curry, etc. Peel the garlic and wash it under running water.
3. Squeeze the garlic into the marinade through a press.
4. Stir the sauce well.
5. Do all the necessary manipulations with the duck - wash, remove the fat, dry and coat with marinade on all sides, as well as inside. Leave the carcass to infuse for 2-2.5 hours.
6. When the duck is marinated, prepare the apples. Wash them, dry them and remove the core with a special knife. Apples can be left whole, or cut into 2-4 pieces. This is already a matter of taste. It is advisable to choose apples of sour varieties, since such fruits are harder with a firm skin. Thus, the apple will not turn into a puree during cooking.
7. Then stuff the duck with apples. Some housewives sew up the stuffed duck before baking so that the filling does not fall out of it. However, this method is more acceptable for stuffing with cereals, raisins and other small products that may fall out of the poultry during cooking.
8. Wrap the duck with a baking sleeve or cling foil. Heat the oven well to 200 degrees and send the carcass to bake for about 2-2, 5 hours. Let me remind you that the cooking time is 45 minutes per 1 kg of meat. Then bake the duck for another 25 minutes, removing the sleeve or foil, so that the carcass turns out with a crispy, beautiful crust. Serve the finished duck immediately.
See also a video recipe on how to cook stewed duck in soy sauce.
