Juicy duck in the oven - 10 delicious recipes step by step

Duck in the oven is a great option for a festive meal. There are many recipes for making juicy duck. It is baked in various marinades, with traditional and extraordinary fillings, wrapped in foil or placed on the grill. To get soft tender meat, you need to choose a high-quality carcass of a young bird, ideally gutted, and it is very important to marinate it well.

Step-by-step recipe for whole oven baked duck with apples

For this recipe, you need a minimum set of ingredients: duck itself, apples, spices and salt. It is better to bake the bird in a deep thick-walled roaster or heat-resistant form.

Cooking time: 4 hours.

Servings Per Container: 8.

• 
  The duck carcass is very well washed, inside and out. Make sure there are no small feathers on the skin. Dry the bird with a towel. Take about half a tablespoon of salt, a teaspoon of pepper and poultry seasoning each, mix everything in a separate bowl and rub the carcass thoroughly with this mixture. Put in a mold or rooster. Let stand for about an hour.
• 
  Prepare the apples: wash them, cut into 8-16 slices each and remove the cores. You do not need to remove the skin.
• 
  Fill the inner space of the carcass with apple slices. You don't need to try to fit them as much as possible, otherwise the skin risks bursting. It is better to spread the remaining fruits next to the carcass.
• 
  Use toothpicks to stab the cut in the duck without leaving any gaps, or sew up the hole with threads. Place the bird in an oven at a temperature of 200 degrees. In general, you need to bake the duck for 2-3 hours. Pull out the dish from time to time and water the poultry with the flowing fat. Check the readiness of the meat by sticking a knife or wooden skewer into it. If the object entered easily, the meat is soft enough and the liquid flows out light - the dish is ready.
• 
  Remove the bird from the oven, remove the thread or toothpicks.
• 
  Cut the ruddy duck in portions, decorate serving plates with baked apples.

Bon Appetit!

Soft and juicy duck baked in foil

An important rule of this recipe is to spare no foil. If you wrap the carcass in several layers of this material, leaving no chance for juice to leak out, you will get juicy and soft meat. Also, be prepared to marinate the mascara in several steps.

Ingredients:

• Duck carcass - 2-2.5 kg.
• Lemon - 1 pc.
• White onions - 1 kg.
• Coarse salt - about 1 tbsp. l.
• A mixture of peppers (white, black, red) - 1 tbsp. l.
• Mustard - 2 tbsp. l.
• Honey (optional) - 2 tbsp. l.
• Soy sauce - 100 ml.

Cooking process:

1. Wash the duck with hot water, you can even rub it with a brush to ensure that the feathers are removed. Inside, wash all reminders of the entrails. Achieve dryness of the mascara by wiping with a napkin or towel.
2. Prepare a spicy marinade: mix mustard, soy sauce, salt, pepper mixture and honey in a bowl. The last component can be omitted, although it affects the formation of a beautiful crust on the meat.
3. Coat the prepared carcass with marinade on all sides, rubbing it lightly into the skin.Leave the duck to marinate for 1 hour.
4. Divide the lemon into four parts.
5. Chop the onion into strips and stuff the duck carcass with it. Send chopped onions there.
6. Take a dish or baking sheet in which you will bake the bird. Place a thick layer of foil on the bottom, place the duck carcass on it and wrap it in an airtight sack. In this form, arrange the duck in foil and marinate in the refrigerator for 2-3 hours.
7. Put the marinated duck in an oven with a temperature of 170-180 degrees and bake for about 2.5 - 3 hours.
8. Unroll the foil 15 minutes before it is ready to crust the carcass. Serve the duck with lemon wedges or fresh vegetables and any side dish.

Bon Appetit!

Whole baked duck with potatoes

In this recipe, you get a hot meat dish and side dish in a complex. It is better to take medium-sized potatoes and bake them without cutting them into pieces. Choose a duck with a light weight.

Ingredients:

• Duck carcass - 1.5-2 kg.
• Potatoes - 700-800 g.
• Garlic - 4 cloves.
• Ground black and red pepper - 0.5 tsp each.
• Apples - 3 pcs.
• Onion - 1 head.
• Salt, herbs, vegetable oil.

Cooking process:

1. Before pickling, treat the duck in the traditional way: wash the carcass thoroughly with hot water and dry it so that no drops of water remain.
2. To rub the carcass, prepare a mixture of several tablespoons of vegetable oil, black and red peppers, salt and squeezed garlic. Grease the outside and inside of the carcass with this blank and keep in the refrigerator under cling film for 2 hours.
3. Prepare other foods at this time. Peel the potatoes, trying to maintain the nice round shape of the tubers. Remove the husk from the onion and cut the head into several pieces. Divide the lemon into quarters.
4. Put lemon and onion into the pickled carcass, "seal" the hole in a convenient way: with toothpicks or a needle and thread.
5. Prepare a baking dish or baking sheet. You can cook the duck openly, or you can put it in a roasting sleeve. In the first case, you should line the form with parchment or foil, lay the carcass on it. If you chose sleeve baking, place the duck in it. Potatoes for any baking method should first be greased with a mixture of sunflower oil with spices and salt and laid next to the duck.
6. Bake the duck in the oven at 180 degrees for 2-2.5 hours. When cooked in the sleeve, the bird will bake faster. Some time before switching off, it is worth cutting the top of the film and letting a crust form. If the sleeve is not used, you need to pour the juice on the duck several times during the cooking process, and remove the potatoes from the oven earlier, after an hour.
7. Sprinkle the finished dish with herbs, garnish to your taste with vegetables, lemon slices, pomegranate seeds, etc.

Bon Appetit!

A simple and delicious Peking duck recipe in the oven

In this recipe, the most important thing is the cooking technology and special spices. To cook a real Peking duck, the carcass must be marinated overnight, and an integral part of cooking is deliberately blowing air under the skin.

Ingredients:

• Duck carcass - 2 - 2.5 kg.
• Honey - 3-4 tbsp. l.
• Soy sauce - 100 ml.
• Sesame oil - 1.5 tbsp l.
• Wine vinegar - 1 tsp
• Garlic - 4 cloves.
• Ground chili pepper - 0.5 tsp.
• Ready-made Chinese seasoning mixture or ¼ tsp each. cinnamon, star anise, cloves, dill and licorice or grated ginger.
• Salt.

Cooking process:

1. Pour hot water over the carcass, pluck out the remaining feathers and remove the fat and traces of entrails from the inside. Dry and rub with salt (about 1 tablespoon). Wrap with cling film or put in a plastic bag and refrigerate overnight.
2. Before cooking, remove the carcass from the polyethylene, let it stand for a while at room temperature. Afterwards, perform the operation of blowing air under the skin. For this, you can use a simple medical syringe. It must be filled with air and, piercing the skin of the bird in different places, let air in there.This is done to separate the skin from the fatty layer.
3. Marinate the bird for about an hour, spreading it with a few tablespoons of honey.
4. After an hour, grease the carcass with the following marinade: a mixture of a spoonful of honey, two tablespoons of soy sauce, a spoonful of sesame oil. Send the duck to the refrigerator again for 20 minutes.
5. Place a baking sheet with water on the bottom of the oven to create steam and collect dripping fat.
6. Grease the wire rack with oil and place the duck carcass on it. Put in the oven for 40 minutes at 240 degrees. Then reduce the temperature to 150 degrees and continue cooking for another half hour. After turning the bird over on the other side and bake for about an hour at a temperature of 150 degrees
7. Prepare the Peking Duck Serving Sauce. To do this, mix powdered star anise, cinnamon, licorice or ginger root, Chinese cloves, dill. Add squeezed garlic here, pour in half a spoonful of sesame oil, a spoonful of wine vinegar and a couple of tablespoons of soy sauce. All this, carefully blended, is a traditional Chinese homemade hoixin sauce.
8. Serve the cooked duck whole on a platter or sliced ​​in portions with hoixin sauce.

Bon Appetit!

Duck baked in pieces in the sleeve

For this recipe, you can take the whole carcass or part of it. Poultry pieces cook faster, but they also need to be marinated before baking. Make sure you have a baking sleeve. If there are no fasteners for the ends of the sleeves, you can tie the polyethylene itself into a knot or use ordinary threads.

Ingredients:

• Duck - half a carcass.
• Soy sauce - 3 tbsp l ..
• Nutmeg - 1 tsp
• Mustard - 1 tsp
• Powdered ginger and cinnamon - ½ tsp each.
• Hops-suneli seasoning or similar - 1 tsp.
• Salt to taste.

Cooking process:

1. Cut the duck into pieces, wash them, remove excess fat and dry.
2. For the marinade, combine soy sauce, mustard, nutmeg, ginger, suneli hops, cinnamon. In this mixture, "bathe" the duck meat, carefully smearing each piece. Marinate the workpiece for at least an hour. If you have time, you can put it in the refrigerator for several hours by covering the dish with the duck with foil.
3. Pour a little water into a baking sheet or mold, then place the duck meat there in a plastic sleeve. Pour inside the dressing remaining after marinating and distribute it evenly over the meat. Tie the sleeve so that there is free space on the sides.
4. Turn on the oven 180 degrees and cook the duck for one to one and a half hours. Before turning off the heat, you can cut open the sleeve to bake the meat on top. But in this case, you cannot leave the dish in the oven longer, otherwise it will dry out. If you want to keep the meat tender before the guests arrive and serve, do not cut in the sleeve and leave the duck standing in the oven on.
5. You can serve duck with any side dish, fresh salad and herbs.

Bon Appetit!

Whole juicy duck in the oven with oranges

Oranges serve not only as a catalyst for softening meat fibers, but also give the dish an excellent citrus aroma. They will be needed for stuffing and marinade, as well as for decorating the finished dish. It is better to bake the bird in the sleeve.

Ingredients:

• Duck - 2-2.5 kg.
• Oranges - 1 kg.
• Mayonnaise - 150 g.
• Salt and pepper to taste.
• Garlic - 3 cloves.
• Seasonings for poultry.

Cooking process:

1. Wash the bird, carefully plucked and gutted, under hot water, helping to clean the skin with a hardish brush. Dry the carcass inside and out. Rub it with salt and leave for an hour.
2. Set aside some of the oranges for serving (one medium fruit is enough). Put one orange on the juice for the marinade. You can squeeze the juice by hand or use kitchen appliances. And cut the rest of the fruits into quarters - the carcass will be stuffed with them.
3. After salt treatment, pour the duck with orange juice and leave for another hour.
4. Prepare the marinade with mayonnaise, crushed garlic, poultry spices and black pepper. Liberally coat the carcass with the mixture obtained, you can both outside and inside.
5. Fill the inner space of the carcass with orange slices and pinch the incision on the skin with toothpicks or sew up with a thread.
6. Place the prepared duck in a roasting sleeve, seal the edges and place on a baking sheet. Bake the poultry for 2-2.5 hours in the oven at 180 degrees. To form a crust, you can cut the sleeve 15 minutes before removing the dish from the oven, increase the temperature to 200-220 degrees.
7. Free the finished duck from toothpicks or threads, remove the oranges from the inside and discard them. The orange flavor will not please you, they were used to add flavor and aroma to the meat.
8. Decorate the dish with duck with slices of fresh oranges, you can also use other fruits.

Bon Appetit!

A simple and delicious recipe for duck in the oven with buckwheat

In addition to buckwheat, it is recommended to use mushrooms in the filling, then its taste will turn out to be simply amazing. The filling will absorb the fat from the poultry released during baking and become juicy, and the duck, in turn, will be moderately greasy.

Ingredients:

• Duck - about 2 kg.
• Buckwheat - 200 g.
• Champignons - 250 g.
• Onions - 2 pcs.
• Vegetable oil.
• Salt, pepper, bay leaves.

Cooking process:

1. Wash a well-gutted, processed duck carcass thoroughly, dry the surface with a napkin. Rub it with salt first - it will take about a tablespoon. Then continue rubbing with pepper - a teaspoon is enough. It is necessary to process the carcass both outside and inside. If you are a proponent of garlic scent, rubbing with garlic can be the third step. Put the processed carcass in the refrigerator, covered with a plate or film.
2. Boil buckwheat, pouring a glass of cereal with about 1.5-2 glasses of water. You can add a little salt.
3. Cut the onions into cubes and send them to a skillet with butter. Fry over low heat.
4. Champignons, peeled and washed, also cut into cubes and combine with onions. Fry all together for 5-7 minutes.
5. Mix the cooked buckwheat and mushrooms with onions in one container. To taste. If necessary, add spices and salt, and put bay leaves in the mass.
6. Take the pickled carcass out of the refrigerator and fill it with buckwheat, onions and mushrooms.
7. Join the edges of the carcass skin with a seam, put the duck in a baking bag.
8. Preheat the oven to 180 degrees and bake the dish. You can pour some water into a baking sheet so that the bag does not burn or burst. Also, make sure that the edges of the bag do not touch the walls of the oven. The duck will be baked for 2-2.5 hours. You can check its readiness by cutting open the bag and piercing the bird with a stick or knife. The tenderness of the meat and the light juice are accurate indicators of the readiness of the dish.
9. Remove the threads from the finished duck, cut and serve. You can, if you wish, get the filling and serve it separately as a side dish.

Bon Appetit!

How to bake a duck stuffed with rice

In this recipe, the duck is first boiled and then stuffed with rice and baked in the oven. Rice can be mixed with herbs and onions for a complete garnish.

Ingredients:

• Duck carcass - 1.5-2 kg.
• Rice - 200 g.
• Onions - 2 heads.
• Mayonnaise -100 g.
• Coriander - 1 tsp
• Soy sauce - 70 g.
• Garlic - 3 cloves.
• Ground black pepper and paprika - 0.5 tsp each.
• Salt, bay leaf
• Greens optional.

Cooking process:

1. Prepare the duck carcass for the culinary process: wash it thoroughly, remove excess fat and put it in a large saucepan or cauldron of water. Pour coriander (whole or ground) into water, put onion chopped in parts, pour in soy sauce, add bay leaf and salt. Boil the poultry after boiling for about an hour and a half.
2. Cook the rice until half cooked. Choose whichever type of rice you like, but remember that the filling, depending on your choice, can turn out to be viscous or crumbly.
3. Mix cooked and slightly cooled rice with chopped herbs and garlic, add pepper and salt to taste.
4. Remove the boiled duck carcass from the water, let it dry slightly and fill with rice with herbs and garlic. Sew up the skin incision with threads.
5. Spread mayonnaise mixed with paprika over the skin of the duck and place in a baking dish. The form can be lined with foil or parchment.
6. Put the workpiece in an oven with a temperature of 180 degrees, first cover with a convenient lid or a sheet of foil. So bake for about 30 minutes, then remove the lid and hold the duck for another 15 minutes with the temperature increased to 220 degrees. Check the readiness of the meat by sticking a skewer or knife and making sure that the duck is soft.
7. You can serve such a dish with fresh vegetables, or with pickled ones.

Bon Appetit!

Step-by-step recipe for making duck with honey

The honey in this recipe serves as a component of the marinade and is used to give the meat a delicious crispy crust. Citrus fruits and ginger also give a spicy taste.

Ingredients:

• Duck - 1.5-2 kg.
• Honey - 2 tbsp. l.
• Oranges - 1-2 pcs.
• Soy sauce and balsamic vinegar - 1 tbsp each l.
• Paprika and ginger - ½ tsp each.
• Garlic - 3-4 cloves.
• Salt and pepper to taste.

Cooking process:

1. Wash the orange, grate a spoonful of zest. Squeeze the juice out of the fruit, and divide the remaining pulp and rind into several parts.
2. Combine orange zest with ½ tsp. salt, add the same amount of black pepper and paprika, mix.
3. In a separate container, prepare a mixture of balsamic vinegar, soy sauce, honey and orange juice. Then add grated ginger here.
4. The duck carcass, washed and dried, should be pierced in several places with a knife or fork, trying to touch only the skin.
5. Place the cut orange peels with pulp, garlic cloves inside the carcass and coat the outside with a mixture of zest with salt, pepper and paprika.
6. Pour water into a baking sheet, put a greased wire rack on it. Place the chicken on the wire rack, cover it with a thick layer of foil and send it to the oven at 180 degrees. Cook in this form for 30 minutes.
7. Remove the foil, hold the bird on the same side for another 30 minutes. After turning over to the other side, pour over with a mixture of juice, honey, sauce and vinegar, cover with foil again and cook for one hour. Make sure there is water on the bottom of the baking sheet.
8. Remove the foil, hold the duck for 30 minutes without it in the oven on. Then let it stand after switching off for another 7 minutes.
9. You can serve honey duck with any fruit or side dish of your choice.

Bon Appetit!

A simple and delicious recipe for duck with prunes

Prunes and duck meat are a very harmonious combination. You can cook the poultry either whole or in parts, in any case, the prunes will do their job: they will soften the fibers faster and make the meat more juicy.

Ingredients:

• Duck - 2.5 kg.
• Prunes - 200 g.
• Onion - 200 g.
• Garlic - 3-4 cloves.
• Salt, spices, vegetable oil.

Cooking process:

1. After careful processing, cut the duck carcass into pieces and fry them in a pan with vegetable oil. If you are preparing a whole carcass, it does not need to be fried, but should be pre-marinated, rubbed with garlic, pepper and salt.
2. Rinse prunes and soak in water for 20 minutes. This step can be skipped if the fruits are soft enough. You can dilute prunes with dried apricots for a change.
3. Cut the onion into large half rings and fry in a pan.
4. Mix the fried chicken pieces with seasonings, salt, garlic and place in a baking dish. Arrange the prunes nearby in any way. If you take a whole carcass, then you should do the same. It is allowed to put prunes inside the carcass, send fried onions there.
5. First bake the duck under foil (about 2/3 of the total time), and then open the foil and keep uncovered until tender. Duck pieces will cook for about 1.5 hours, and whole for about 2.5 hours. The prunes inside the carcass will have to be thrown away, but if it was cooked with pieces of fried duck, then you can eat it.
6. An excellent side dish for chicken with prunes is rice. Fresh or baked vegetables, mashed potatoes are also suitable.

Bon Appetit!