How to cook the most tender duck in the oven: the secrets and recipes

How to choose a duck

1. Better to take a chilled poultry: its quality is easier to determine.
2. The peel should be a uniform light color with no bruises, stains, plaque, dents and other damage. Meat fresh duck should be slightly moist, the skin - not sticky.
3. Click on the fleshy part of your finger: if the left a dent, duck stale.
4. Old bird will turn dry and tough. So take the young. In such a duck on the tip of the breast have hryaschik, its beak is a brilliant, clean and quite flexible membrane is not stuck together and moved apart easily, the meat has a red tint, fat is dark and clear, legs - yellow.
5. Or unpleasant sour smell indicates that the bird is stale.

How to prepare duck to bake

1. If you bought frozen carcass, be sure to thaw it. The refrigerator Bird weight 2 kg thawed overnight. If you want to handle 3 hours, put the duck in a pan of cold water. It is important to change the water every half hour and make sure that it stays cold.
2. Remove the neck and legs, if there is, and eviscerated bird. By-products can be used later, for example, to the broth.
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3. Remove excess fat from the neck and back, so that he did not stop to get crispy duck at the ready. But do not cut the excess skin: it is required to seal the stuffed carcass.
4. Pour boiling water over the duck. 2 kg to 5 liters of water is required. Take half prepared boiling water and carefully pour the carcass, so that the liquid did not get inside. Wipe with a clean towel and leave for half an hour to dry completely. Repeat. Scalding help clogged pores, so that the finished duck formed crisp. But if you do not have time, the bird rinse with cold water enough to thoroughly inside and out, and dry well.
5. When seasoning spice duck or before that, make incisions on the skin without damaging the meat to the cooking process excess fat could go.

How to roast a duck in salt prescription Martha Stewart

Ingredients

• 1 cup orange marmalade;
• 6 sprigs thyme;
• 1 tablespoon grated ginger;
• 2 tablespoons peas pink pepper;
• 1 duck carcass (slightly more than 2 kg);
• ground black pepper - to taste;
• 1 medium onion;
• 1 medium carrot;
• 1 celery;
• 2-3 cm root ginger, sliced ​​by ½ cm;
• 1 bay leaf;
• 1 sprig fresh rosemary;
• 3 cinnamon sticks;
• about 2 kg of coarse salt (should be approximately the same as weigh duck).

preparation

In a small saucepan, heat the jam, to make it liquid, and pour it into a bowl. Add 4 sprigs thyme, grated ginger, pink pepper and set glaze.

Prepare the duck, as we mentioned above, and season with pepper inside. Onion, carrot and celery cut into large pieces and shove in the carcass. There also put 2 sprigs thyme, sliced ginger, Laurel, rosemary and 1 cinnamon stick.

Repack by stitching the skin culinary thread or connecting toothpicks. Tie the legs.

Stir ⅓ salt in the deep pan or shape. Place the duck on top, generously lubricate it with glaze and cinnamon sticks next to leave. Pour the remaining salt and send it to an oven preheated to 200 ° C.

Remove the meat over 2 hours 15 minutes or when cooking thermometer stuck in the thickest part of the thigh, show 70-75 ° C.

Give the finished dish to cool for half an hour, then turn the bowl and place the duck onto a large cutting board. Remove the salt and peel, cut into slices and serve.

How to cook a duck with crispy potatoes and sauce recipe by Jamie Oliver

Ingredients

• 2 2 kg duck neck and guts;
• 3 sprigs fresh rosemary;
• 1 nutmeg;
• 2 oranges;
• 1 tablespoon salt;
• 8 garlic cloves;
• 3 red onions;
• 3 carrots;
• 5 cm root ginger;
• steam celery stalks;
• ½ cinnamon sticks;
• 3 laurel leaves;
• 2 kg of potatoes;
• 1 L of water or chicken broth;
• spices for potatoes - to your taste;
• 2 tablespoons flour;
• 200 ml port.

preparation

Prepare the ducks, neck and giblets aside. Separate the leaves from one sprig of rosemary stalk. Rub the grated nutmeg and half the orange zest. Mix with spoon salt.

Grate ducks resulting mixture internally and externally, to shift into a bowl, cover and store in refrigerator for several hours.

Preheat oven to 180 ° C. Stuff ducks remaining rosemary, garlic and half an orange.

Cut the peeled onion, carrot, ginger and celery. Pour into a deep pan with cinnamon, bay leaves and sliced ​​necks and giblets. Put a pan on the bottom level of the oven.

On the grate over it, place duck breasts up. Fat should drain to pan.

Peel the potatoes, cut into pieces and put into cold salt water. Bring to a boil, then simmer for 5-10 minutes, fold in a colander and mix.

After one hour, remove the pan with vegetables and giblets. Instead, he immediately put the empty that the fat is not soiled oven.

Fat from the pan, pour into a bowl. Vegetables and side duck put in a pan, and the pan pour a little boiling water to collect the pieces stuck to the bottom. Drain in a pot with vegetables, add liter of water or broth and place on medium heat. Rising to the surface remove the fat.

Put the boiled potatoes on a baking sheet that was left in the oven. Add a few spoonfuls of oil drained from the vegetables, season with spices and bake for another hour.

In a separate pan, heat the 2 tablespoons fat. Add flour and mix to a paste-like consistency. Add the contents of the pan with the vegetables and pour in the port. Bring to the boil and cook for 30 minutes, stirring occasionally.

Remove the potatoes from the oven and ducks. Carcasses put on a plate, cover with foil and leave for 15 minutes.

The contents of the pan, strain through a sieve, pressing vegetables to get the most fragrant juice - it's your sauce. Pour it into a clean bowl and keep warm over low heat, do not forget to remove the fat from the surface.

Jamie Oliver offers not cut duck and forceps to separate the meat from the bones and hands to break the flesh into pieces. Serve with potatoes and sauce.

How to roast duck with apples

Ingredients

• 2¹/₂ kg duck;
• 1½ teaspoons of salt;
• 1 teaspoon ground pepper;
• ½ teaspoon of dried garlic;
• ½ teaspoon ground paprika;
• 5 small apples;
• ¼ cup honey;
• ¼ cup fresh orange juice;
• 2 tablespoons lemon juice.

preparation

Prepare a duck. In a small bowl, mix the spices and rub the bird.

For apples, remove the core, cut them in half and starting to duck. Seal the carcass using a toothpick, tie the legs.

Put poultry breast side down on the grid in a preheated 180 ° C oven. Put down the tray for excess fat. Bake for 50 minutes. Then flip and cook as much more.

Whisk the honey, orange juice and lemon. Remove the duck, generously lubricate the honey glaze and leave for 20 minutes. Slice and serve with your favorite side dish.

How to make "slow" duck with citrus and wine sauce

Ingredients

• 2½ kg duck;
• 5-6 citrus fruits (oranges, lemons, tangerines) Without skin;
• salt - to taste;
• 2-4 teaspoons potato or corn starch;
• 1 glass of white wine;
• 4 tablespoons of your favorite jam.

preparation

Preheat oven to 120 ° C. Prepare a bird, from its citrus and seal using thread or toothpick. Make an incision in the skin. Grate carcass salt and lay on a grid breast up. Put down the pan - it will drain the duck fat.

Bake until golden brown about 6-7 hours. If you want a golden brown, for half an hour until ready to increase the temperature to 260 ° C and hold for 5-10 minutes more. Let cool 15 minutes without covering with foil.

Prepare the sauce. Dissolve the starch in a few tablespoons of wine, pour the rest into the pan and slightly warm. Add the jam, stir until smooth and bring to a boil. If necessary, add more wine or jam, remove from heat. Slowly pour the mixture with the starch in the sauce to a light viscosity, stirring constantly.

Remove the citrus from the carcass and cut meat. Add the sauce on the plate, put it on slices of duck and serve.

How to roast a duck glazed balsamic sauce and honey

Ingredients

• 2¾ kg duck;
• salt;
• 5 garlic cloves;
• 1 medium lemon;
• ½ cup balsamic vinegar;
• freshly squeezed juice of 1 lemon;
• ¼ cup honey.

preparation

Prepare a duck. Generously season it with salt inside and out, put on the board and, starting with garlic and chopped into pieces of lemon. Seal and tie legs together.

Preheat oven to 180 ° C. Above the baking or deep-set shape of lattice, lay on it bird breast up and bake 1 hr. Then flip and cook another 40 minutes. Drain the fat from dishes, turn the bird again and continue cooking.

Make the glaze. Connect the balsamic vinegar and lemon juice and generously lubricate the duck with this mixture every 10 minutes for 40 minutes.

In a separate bowl connect honey and 3 tablespoons mixture of vinegar and lemon. Continue to lubricate the duck with this mixture every 10 minutes another 40 minutes.

For 10-15 minutes until cooked can increase the temperature of the crust was more crispy and golden.

Remove the meat from the oven and wait 15 minutes. Remove the lemon and garlic, slice the duck and serve.

How to cook Peking duck

Ingredients

For the main part:

• 1 small weft (1 kg);
• 1 teaspoon vinegar steeping meat + ½ teaspoon for lubrication;
• 2 tablespoons oyster sauce;
• 1½ tablespoon Shaoxing rice wine or other;
• 1 teaspoon Chinese spice mixture 5: star anise, Sichuan pepper, cloves, cinnamon, fennel;
• 2 tablespoons malt syrup;
• 2 tablespoons boiling water.

For the pancakes:

• 1½ cups flour;
• a pinch of salt;
• ⅔ cup of boiling water;
• 1 teaspoon oil.

To apply:

• 2 leeks (white part only need);
• 1 cucumber;
• 2 tablespoons hoisin sauce sauce.

preparation

Prepare a duck. The process differs from that in the beginning of this article! Pour water into a large bowl and add the vinegar. Soak bird 1 hr. Allow duck to dry naturally (if the kitchen allows, hang it over the head or neck on the hook).

Mix 2 tablespoons oyster sauce, ½ tablespoon of wine and spices. Grease the inside of the carcass.

In another bowl, connect molasses, hot water and vinegar. Uniformly lubricate duck, leave for 30 minutes, then spread the mixture even one layer. Marinate 12-24 hours in a cool place. If it's not, move to the refrigerator, but first put the carcass in the water bottle: it is important that it is kept upright and on all sides was air.

Prepare the dough for pancakes. Connect the flour and salt in a bowl of refractory, pour boiling water. Stir cooking a spatula until uniform. When the dough is cooled down a little, it is kneaded to 8 minutes elasticity. If the dough is too sticky, add a little flour. Cover with cling film and leave for an hour.

Preheat oven to 180 ° C. Seal the duck using toothpicks. Place in the oven pan, the laid foil, put on the grate over the carcass of them. Bake for 20 minutes on one side, followed by 15 minutes on the other. Reduce temperature to 120 ° C and cook for another half hour.

Go back to the pancakes. Roll out the dough into a sausage and cut into 12 equal parts. Form balls priplyusnite them to a thickness of 5 cm. Grease half of them with oil. The remaining pieces lay on greased. Roll 6 double pancakes with a diameter of about 18 cm and make sure that everything was evenly.

Heat a frying pan over medium heat. Place the pancake. When after 30-40 seconds between two layers begin to form air bubbles, flip the pancake. He has to stay white, slightly browned in a few places. After another 30 seconds, the air bubbles will become greater. At this point, remove the pancake on a plate, let cool for half a minute and neatly divide it into two.

Repeat with the other. You should get 12 pancakes. Set them aside and cover with warm towel.

Go back to the bird. If it is ready, but you want a crisp, again set to 180 ° C and bake for 6-10 minutes more. Or, remove the duck, place in a deep pan and pour hot oilWhile holding the neck.

Cut the duck: first along the middle, then each breast across. Cut into thin strips onion and cucumber.

Grease pancakes sauce hoisin sauce. Put on every bit of onion and cucumber and two slices of the breast. Wrap in an envelope or roll and enjoy.

How to cook the duck legs in red wine

Ingredients

• 4 duck legs;
• 1 bunch of rosemary;
• 4 large cloves of garlic;
• salt - to taste;
• ½ teaspoon Chinese spice mixture 5: star anise, Sichuan pepper, cloves, cinnamon, fennel;
• ½ bottle of red wine;
• 2 tablespoons jam redcurrant or quince.

preparation

Prepare your feet. Preheat oven to 170 ° C (or to 190 ° C, if the electric range). Place the rosemary and garlic in the pan, place on top of the legs. Spice salt and spices and remove bake for 1 hr.

Connect wine and jam in a saucepan and bring to a boil, stirring until the mixture is smooth. After that cook for 5 more minutes.

Remove the stem, drain all the fat and pour the wine sauce. Bake for 10-15 minutes more until tender.

How to cook a duck breast with apples

Ingredients

• 3 duck breast;
• salt and pepper - to taste;
• 5 apples;
• 30 g butter;
• 2 tablespoons brown sugar;
• 1 tablespoon olive oil;
• 50 ml Marsala or other fortified wine.

preparation

Prepare the breast. Season with salt and pepper, and set aside.

Peel apples peeled and cut into large pieces. Melt in a pan of butter, sprinkle in sugar and mix well. Reduce heat and cook vegetables for 10-15 minutes, so they browned. Save the resulting candy supply.

Preheat oven to 180 ° C. Fry breast in olive oil for 4 minutes on each side, starting with the peel. Transfer to a baking sheet, pour the wine and bake for 10-12 minutes.

Ready breast cut into pieces, put on a plate and add the apples to him. Pour the caramel sauce on top.