TOP 5 recipes and secrets of cooking baked duck for Christmas with different fillings and marinades. Video recipes.
Oven baked duck is a traditional Christmas dish in many countries around the world. Many people love this healthy delicacy, but not everyone knows how to cook it properly so that the bird turns out to be tasty, juicy and covered with a crispy crust. To please your family at Christmas, we offer a selection of the most delicious recipes for golden and aromatic baked duck. The dish will become a real decoration of the festive feast.
The subtleties and secrets of cooking duck for Christmas
- Singe the bird before cooking, remove excess fat and remaining feathers.
- If the carcass is frozen, defrost it completely beforehand. A 2 kg bird will thaw in the refrigerator in about a day. To defrost it in 3 hours, place the carcass in a pot of cold water and change it every half hour.
- After defrosting, remove the giblets from the game and wash it with cold water. You can use offal for broth.
- It is better to bake chilled poultry, because it is easier to determine its quality. Fresh duck with skin of uniform light color without spots, bruises, dents and other damages. Her flesh is slightly damp and her skin is not sticky.
- A stale carcass can be identified by pressing your finger on the meaty part. If there is a dent, refrain from buying. Also, do not buy poultry with an unpleasant or sour smell.
- Cook the young duck as the old carcass will be dry and tough. A young bird has cartilage at the tip of the breast, the meat is reddish, the fat is not light and transparent, and the legs are yellow.
- You can bake the duck on its own or filled with filling.
- If the poultry is tightly filled with filling, secure the belly with culinary thread so that it does not fall out during heat treatment.
- It is better to bake the duck in the oven in a rooster, where it will stew well, become soft and tender.
- A good option for baking is a baking sheet with high sides, because the bird is fat and a lot of fat will be released from it during cooking.
- When baking, water the duck with the juice that stands out, which will give the meat extra juiciness and a shiny skin.
- A sleeve or food foil is also suitable for baking.
- The roasting time is determined at the rate of 45 minutes per 1 kg of meat, plus 20 minutes for browning the crust. Cooking the duck for longer can cause the meat to dry out. Determine the readiness of the duck by piercing the knife. Light juice will flow from the finished game, if it is with ichor, continue to cook the duck.
- Do not slice the baked duck straight away. Leave it to stand for a while and feed on juices.
- Serve the poultry with sauces (cherry, cranberry, orange, pomegranate), aioli, ketchup, tartar, etc. Make the traditional Chinese hoisin sauce with soy sauce, nut butter, honey, sesame oil, chili and garlic.
How to stuff duck: delicious fillings
If you want a boring dinner, feel free to repeat after famous chefs, fantasize and be creative. Then the duck in the oven will always pleasantly surprise you with its novelty, fresh flavors and unexpected culinary solutions. Fill only 2/3 of the duck with the filling. practically any filler in the process of preparation will be saturated with duck fat with juices and will increase in volume.
- Refresh fatty duck and sour berries, such as cranberries or soaked lingonberries.
- Dry breadcrumbs with bacon add a subtle smoky flavor to the duck.
- Potatoes will become a habitual and satisfying side dish.
- For lovers of healthy food, the option of buckwheat filling is suitable, in the company with fragrant forest mushrooms.
- Rice with vegetables will become a healthy and bright filling.
- A strange but worthy solution - all kinds of legumes: beans, peas, lentils.
- Luxurious and chic filling - dried fruits with nuts. Products will add a sweetish flavor to the meat and this option will be especially interesting and original to look at the festive table.
- Simple, tasty and home-style - cabbage with prunes.
- Unusually, the duck is made with quince.
- A duck with apples or citrus fruits was invented for each other.
Marinade for baked duck
Marinating the duck will help to soften and soften possible age-related features. Therefore, pre-soak the carcass in the marinade. Pickling will also help rid the game of its characteristic odor. Wipe the duck dry with a paper towel before marinating, then cover it with sauce and leave in a cool place for several hours. But the longer the game stays in the marinade, the softer it will be when finished.
- Simply rubbing the carcass with regular salt and pepper will give the desired result and make the duck tasty, juicy and soft.
- The classic version is mayonnaise with spices and herbs, it can be accompanied by mustard and ketchup.
- In an Asian style, you get a bird marinated in soy sauce.
- Italian notes will give the carcass a mixture of Provencal or Italian herbs.
- Tkemali or plum sauce will make the meat tender and tender.
- A rosy and crispy crust will turn out if the duck is first glazed with honey. This marinade will also add a sweet flavor to the meat.
- Duck stewed in wine will be incredibly tasty.
Duck stuffed with apples and oranges
Duck with apples is a traditional festive dish. But Christmas and New Year's duck will not do without citrus fruits.
- Caloric content per 100 g - 429 kcal.
- Servings Per Container - 5-6
- Cooking time - 12 hours
Ingredients:
- Duck weighing 2.5 kg - 1 carcass
- Garlic - 2 cloves
- Apples - 2 pcs.
- Black and allspice - 2 peas each
- Oranges - 2 pcs.
- Salt to taste
- Cinnamon - 1 stick
- Liquid honey - 1 tablespoon
- Freshly ground black pepper - to taste
Cooking duck stuffed with apples and oranges:
- For the marinade from one orange, grate the zest and squeeze out the juice, peel and crush the garlic with a press, grind allspice and black pepper with salt in a mortar. Mix all products.
- Prepare the duck: wash, cut off excess fat, dry and often prick the skin with a fork.
- Pour the prepared sauce over the poultry and leave to marinate for 8 hours in the refrigerator.
- Cut the remaining orange with apples into slices and place together with the cinnamon in the belly of the bird. Poke off the hole with a toothpick.
- Place the game, breast side up, on a wire rack on a baking sheet with 1 tbsp. water, and cover the baking sheet with the carcass with cling foil. Place the bird in a preheated oven to 180 ° C for 1.5 hours.
- Then remove the foil, pour the juice that has gathered on the bottom of the baking sheet on the duck, pepper and return to the oven for 35 minutes, increasing the temperature to 220 ° C.
- Mix honey with 2 tablespoons. juice from frying and brush the duck. Send it to the oven and cook until golden brown for 20 minutes.
Duck baked with prunes and nuts in the oven
Duck baked with mustard in the oven is a delicious dish that will take pride of place on the table, both on holidays and on weekdays. The meat turns out to be tender, juicy, with an appetizing and slightly spicy thin crust.
Ingredients:
- Duck - 2 kg
- Salt - 1 tbsp l.
- Hot mustard - 1 tablespoon
- Ground black pepper - 1 tsp
- Lemon - 1/4 part
- Prunes - 100 g
- Walnuts - 100 g
- Vegetable oil - for greasing the baking sheet
Cooking duck baked with mustard in the oven:
- Wash the duck, dry with a paper towel and place in a deep bowl.
- Stir the salt, mustard and black pepper and brush the inside and outside of the game. Top it with lemon juice.
- Cover the container with cling film, and put it in the refrigerator for 10-12 hours.
- Grease a baking sheet with vegetable oil and place the duck back down on it.
- Wash prunes, dry, mix with nuts. Stuff the bird with the resulting mass and fasten the abdomen with toothpicks.
- Bake the duck in a preheated oven to a temperature of 180 degrees for 1, 5-2 hours, periodically pouring over the released juice.
Christmas duck in sleeve with pumpkin
Baked game with pumpkin is distinguished by its exquisite taste, and thanks to its cooking in the sleeve, the meat turns out to be tender, soft and juicy.
Ingredients:
- Duck weighing 2 kg - 1 pc.
- Pumpkin - 0.5 kg
- Ginger - 20 g
- Cinnamon - 1 stick
- Honey - 2 tablespoons
- Lemon juice - 2 tablespoons
- Mayonnaise - 50 g
Cooking a Christmas duck in a pumpkin sleeve:
- Wash the pumpkin, peel with seeds and cut into pieces. Peel and grate the ginger root. Stir lemon juice with honey. Combine all products.
- Wash the duck under running water, wipe it dry and put the prepared filling inside with a cinnamon stick. Tie the bird's wings with a natural thread and sew the lower part.
- Rub the duck skin with mayonnaise and place in your roasting sleeve.
- Send the carcass to bake in a preheated oven to 220 degrees for about 60 minutes. Then lower the temperature to 180 degrees and cook for another 40 minutes. Cut open the sleeve, unfold it and brown the poultry 15-20 for a crisp.
Duck in the oven with potatoes
Oven baked duck with potatoes is the perfect Christmas meal. The recipe for cooking treats does not provide for any difficulties, while the food turns out to be very tasty.
Ingredients:
- Duck weighing 2.5 kg - 1 pc.
- Potatoes - 500 g
- Apples - 1 pc.
- Garlic - 7 cloves
- Mustard - 2 tsp
- Provencal herbs - 1 tsp
- Lemon - 0.5 pcs.
- Soy sauce - 2 tablespoons
- Honey - 2 tablespoons
- Salt to taste
- Black pepper - to taste
Cooking duck in the oven with potatoes:
- Rinse the duck, dry, rub with a mixture of salt and pepper, brush with mustard, pour over with lemon juice and put in a container. Cover it with a lid and leave to marinate in a cool place for several hours.
- For the filling, cut the potatoes with apples into wedges. Chop the garlic with a press. Mix the ingredients with the herbs of Provence and place the filling inside the carcass. Secure the hole with threads and place the duck in the baking sleeve.
- Roast the duck for 2 hours at 180 ° C.
- Then cut open the sleeve and pour the honey and soy sauce mixture over the duck. Increase the temperature to 220 ° C and brown the carcass for 10 minutes.
Christmas duck with buckwheat and mushrooms in wine
Duck with buckwheat and mushrooms in wine is an unusual and tasty masterpiece that has gathered all the best traditions of making Christmas game.
Ingredients:
- Duck weighing 2 kg - 1 pc.
- Buckwheat - 100 g
- Champignons - 200 g
- Salt - 2 tablespoons
- Ground black pepper - 1 tablespoon
- Garlic - 5 cloves
- Dry red wine - 100 ml
- Vegetable oil - for frying
- Honey - 1 tablespoon
Cooking Christmas duck with buckwheat and mushrooms in wine:
- Combine salt, black pepper, garlic cloves squeezed through a garlic bowl and wine with honey.
- Wash, dry and rub the duck inside and outside with cooked spices.
- Wrap the duck tightly in a bag and marinate in the refrigerator for 4 hours.
- Wash the mushrooms, dry, cut into medium-sized pieces and fry in a frying pan in vegetable oil until light brown.
- Wash the buckwheat, mix with fried mushrooms and stuff the duck. Fasten the abdomen with toothpicks or sew up with threads.
- Put the duck in the mold, add all the juice that remained during marinating, wrap the baking sheet tightly with foil and send it to the heated oven to 180 degrees for 40 minutes.
- Remove the duck from the oven, remove the foil, grease with the released juice and send to the oven at 200 degrees for 1, 5 hours. Water the duck periodically with the released juice.
