Duck Dishes - 18 home-made recipes

Duck meat is quite difficult to prepare. But, if it is properly prepared and processed, you will get a satisfying dish, a most valuable source of protein, minerals and vitamins.

How to cook the whole duck in the oven

Ingredients: medium carcass of a duck, 3-4 apples, 4 ripe dark plums, 1 tbsp. l fine salt, 3 pinches of favorite spices for poultry, 35 ml of classic soy sauce, 25 ml of liquid honey.

1. The carcass of the bird is placed in a deep plate and poured with boiling water. This will prevent the skin from bursting during subsequent baking.
2. Spices and salt are rubbed into the duck, after which it will “rest” for half an hour.
3. Fruit is peeled and sliced. They fill the carcass. The hole is sutured.
4. On a baking sheet lined with parchment, the duck in the oven is entirely baked with its back up.
5. After 45 minutes of cooking at 180 degrees, the bird is extracted outside, poured with a mixture of soy sauce and honey.

Roasting continues for another 20 to 25 minutes.

Holiday recipe with apples

Ingredients: carcass weighing about 1.5 kg, 5 - 6 sour apples, ½ tsp. ground cinnamon, 2 tbsp. l honey, the same amount of apple cider vinegar, 430 ml of drinking water, salt, a pinch of dried ginger and peppers of different colors, garlic.

1. Grate the prepared duck with a marinade of honey, vinegar, water, cinnamon, peppers. A mixture of these components is brought to a boil, after which it is poured onto the carcass.
2. Still warm bird you need to grate ginger, salt, mashed garlic.
3. Each apple is cut into 4-6 parts directly in the peel. Cores are removed from them. Slices of fruit are sprinkled with salt and cinnamon.
4. Duck stuffed with apples. The hole on the abdomen is fixed with skewers.
5. The bird is wrapped in a baking bag with its back facing down. The ends of the structure are tied. A bag of duck is laid out on a deep baking sheet. If there are no openings on the coating for steam to escape, they must be made with a toothpick.
6. After 1.5 hours of baking in a very hot oven, the carcass is greased with honey.

The duck is preparing for another 7 - 8 minutes at 220 - 230 degrees.

Baked with potatoes

Ingredients: medium duck carcass, 1 kg of potatoes, 5 apples, 2 tbsp. l coarse salt, garlic, spices for poultry, 1 tbsp. l apricot jam.

1. Fat free skin layers are cut off from the bird (at the exit from the abdomen), as well as limbs and neck.
2. Several layers of foil are covered on a baking sheet.
3. On the carcass in the area of ​​the chest, several incisions are made with a sharp knife.
4. The bird is rubbed with salt, mashed garlic and spices. It is processed, including inside.
5. From above, the duck is covered with foil and removed in the cold for at least an hour.
6. Large slices of apples are laid next to the carcass right in the peel. All products are covered with foil.
7. The dish will be baked in a hot oven 60 - 70 minutes.
8. The foil is cut, the released fat is drained from the baking sheet.
9. Potato is cut into slices and sprinkled with salt. Fat from the duck spills from above.
10. Sliced ​​vegetables are laid out on a baking sheet around the bird.

Already without foil, the components are baked for 40 to 50 minutes. Enough temperature of 180 degrees.

How to put out a bird in a slow cooker

Ingredients: 730 g of any parts of the duck carcass, onion, salt, carrot, a glass of boiled water, a leaf of parsley, garlic, spices for poultry.

1. Pieces of duck are sent to fry in the bowl of the device with a small amount of oil. Spices and salt immediately pour out to them. In the process, the pieces of the bird turn over.
2. After roasting the duck, all the chopped vegetables are transferred to the bowl. The process continues for a couple of minutes.
3. Hot water and salt are poured into the container, lavrushka and chopped garlic are added.

A young duck in a slow cooker will be stewed for 70 minutes, and an old bird - 110 - 120 minutes.

Peking classic duck

Ingredients: carcass of a young duck (about 2 kg), 2 tbsp. l coarse salt, 4 tbsp. l sherry, the same amount of liquid honey and classic soy sauce, 1 tbsp. l sesame oil, 2 tsp. grated ginger, black pepper.

1. Everything superfluous is removed from the duck - fat in the tail area, the upper part of the wings, the remains of feathers, etc. Then it is washed with water and poured with boiling water.
2. The prepared bird is watered on all sides with sherry, rubbed with salt and seated on a two-liter jar. Capacity is installed in the basin. The design moves cool all night.
3. Right on the jar, the duck is coated with half of the honey and left for another 12-14 hours.
4. The bird is removed from the can, laid out on a wire rack mounted on a baking sheet with water. The whole structure is covered with foil and sent to a hot oven for 80 minutes.
5. Half of the soy sauce is mixed with ginger, pepper, oil. Partially finished bird is lubricated with this mass. It is simply transferred to the grate without a baking sheet and foil.
6. Another 25 minutes the carcass will be cooked at 260 degrees.
7. The remaining honey and soy sauce are mixed. They greased the bird.

It remains to cook the Beijing duck for another 10 - 12 minutes under the grill. After that, the oven does not open for another 10 minutes.

How to make a delicious duck slices

Ingredients: 830 g of any parts of the duck, spices, salt, 1 tsp. liquid honey, the same amount of lemon fresh, a pinch of turmeric and paprika, garlic.

1. Pieces of poultry are put into a common bowl - salted, sprinkled with spices.
2. Soy sauce is mixed with honey, chopped garlic, lemon juice, turmeric and paprika. Products are mixed.
3. Sliced ​​poultry watered with marinade, left for 90 minutes.
4. The duck, along with the filling, moves into the baking sleeve. Its ends are fixed on both sides.
5. The dish is baked in a preheated oven for 2 hours.

A temperature of 180-190 degrees will be sufficient to prepare the duck in pieces.

Christmas baking recipe with oranges

Ingredients: 2 kg duck, 3 large oranges, 4 celery stalks, lemon, salt, sage + rosemary + any other herbs, 2 tbsp. l sweet wine, the same amount of liquid honey, 1 tbsp. l olive oil.

1. Juice is squeezed out of the lemon. It is combined with honey, oil, all seasonings.
2. The prepared carcass is rubbed with salt and marinade from the last step. Left for a few hours. The longer the duck marinates, the better.
3. Oranges wash well, cut large, combine with chopped celery. Stuffed duck carcasses with these components.

The bird is baked in the oven for 130 minutes, periodically watered with wine.

Pilaf in a slow cooker

Ingredients: 730 g duck, 1 pc. carrots, 3 cloves of garlic, 2 onions, 830 ml of water, 1.5 tbsp. rice, salt, a set of aromatic herbs for pilaf.

1. Chunks of duck are trimmed from fat. The fat is slightly melted in the bowl of the appliance and removed. All vegetables and garlic are fried on it.
2. Pieces of bird are laid out there.
3. Products are cooked together for several minutes.
4. A little water, salt, herbs are added.
5. The extinguishing mode is activated for half an hour.
6. By products, rice is distributed. Water is added.

Pilaf is cooked in the appropriate mode until completion.

Poultry fillet in honey mustard sauce

Ingredients: a whole duck, 3 tbsp. l mustard and natural honey, 130 ml of water, 2 tsp. salt, a mixture of peppers.

1. All duck fillets are cut off from the bones.
2. A mixture of honey, water and all other ingredients is poured into the pieces of the bird. They are pickled for a couple of hours.
3. Further, the fillet can be fried in a pan, if desired, or baked in a heat-resistant form until the poultry is ready.

Slices of duck are fried or baked along with the remaining marinade.

Braised duck in a cauldron

Ingredients: 1 kg of duck, 820 potatoes, 6 - 7 tomatoes, 1 tbsp. water, 3 onions, garlic, 3 rings of hot pepper, salt.

1. The carcass of the bird is cut in portions. It is salted.
2. A couple of slices of duck are laid out in a heated cauldron. When the fat starts drowning, you can add the rest.
3. It is most convenient to fry the bird in slices. So that it does not stew, but is covered with a delicious crust.
4. A large amount of released fat is poured from the cauldron.
5. It returns meat and all vegetables. Water pours out. Pepper rings are added. It is better not to cut tomatoes, but to pass through a meat grinder.

Under the lid on a small fire, the dish languishes for 45 - 50 minutes. If you add more water or broth to the cauldron, you will get a thick duck soup.

Duck breast baked in pastry

Ingredients: large breast, 2 sheets of puff pastry, salt, seasonings.

1. Breast is divided into two fillets. Incisions are made on the skin of both parts. Salt is added, seasonings.
2. Billets are laid out on a cold frying pan with the skin down. Fillet is fried on both sides to a crust.
3. Semi-finished meat is wrapped in dough. Each piece is separate.
4. The dough is rolled up.
5. Breasts are baked for a quarter of an hour at 200 degrees.
6. The dough should become golden during this time.

The finished dish is cut into small pieces and served hot.

Kassule Toulouse

Ingredients: duck leg, 90 g goose fat, 1 tbsp. l sea ​​salt, pork sausage, 60 g bacon, 1 tbsp. white beans, garlic, 2 carrots, onion, 1 tbsp. l tomato sauce, sea salt, 1 tbsp. chicken broth, 1 tbsp. l olive oil, pepper.

1. The leg in sea salt is removed pickled for 3-4 hours.
2. Fried over a quiet fire for a little less than an hour. Oil does not need to be added, enough of the released fat.
3. Soak beans in advance for the night.
4. In a cauldron, vegetables and garlic are fried in olive oil. The broth is poured to them, pepper, tomato sauce is added.
5. After 20 minutes of languor, slices of sausage and bacon are added.
6. After another 6 minutes, the mass is salted and transferred to the baking dish.
7. Above is a duck leg.

Prepares a dish in the oven without convection for half an hour. The temperature is 180 degrees.

Stuffed Buckwheat in the Oven

Ingredients: large raw duck, ½ tbsp. cereals, onion, celery stalk, sea salt, medium-sized carrots, Provence herbs.

1. Very loose buckwheat porridge is brewed. Salted water for it needs to be taken twice as much as usual. Porridge is mixed with cubes of fried onions and chopped celery.
2. The bird carcass on each side is rubbed with salt, stuffed with mass from the last step. The duck is sewn up.
3. It is baked in a hot oven for 120 minutes.
4. Periodically, the bird needs to be watered with melted fat.

It is most delicious to cook such a dish from domestic duck.

Cooking poultry with lingonberry sauce

Ingredients: 2 duck legs, 130 g lingonberries, 3 tbsp. l sour cream, salt, a pair of branches of thyme and rosemary, 4 pcs. shallots.

1. The legs of the bird are covered with salt. You can take any spices.
2. Fried on both sides until rosy stripes appear on the sides.
3. Onion finely chopped, fried. Sour cream is laid out to the already browned vegetable. It pours ½ tbsp. boiling water.
4. Leaves from sprigs of rosemary and thyme are laid out in the sauce. He moves to the duckbill along with the legs.
5. Under the lid, the dish is stewed in the oven for 2 hours. The average temperature is set.

The bird is being retrieved. The boiled sauce is combined with lingonberries and interrupted by a blender. If necessary, you can starch it with starch.

How to cook a wild duck deliciously

Ingredients: wild duck carcass, salt, lemon, spices, 2 tbsp. l vinegar.

1. The bird is placed in a ducklings, filled with water and cleaned in a hot oven for 7 minutes. The duck is turned over and baked again for the same amount of time. This will save the game from a specific unpleasant odor.
2. The carcass is cut in portions. On each incisions are made.
3. Chunks of poultry are mixed with whole lemon juice, selected spices, vinegar and salt.
4. Duck pickles all night.
5. In the morning, she and the marinade go to the pan. Stewed under the lid for 40 minutes.

When the moisture evaporates, the lid is removed, the duck is fried until golden brown.

Bake in the sleeve in the oven

Ingredients: whole duck carcass, salt, 2 tbsp. l soy sauce, 2 cm. fresh ginger, 1 tbsp. l lemon juice, the same amount of honey, juice to taste, a mixture of peppers.

1. All products are mixed in duck marinade. Ginger is previously peeled and finely rubbed.
2. The prepared carcass is poured with an aromatic mixture, put into a baking bag along with the marinade. It is shifted for 7 - 8 hours in the cold.
3. Right in the sleeve, the bird moves into the oven preheated to 170 - 180 degrees.

If a clear liquid started to leak from the duck, then the dish is ready.

Dried duck breast at home

Ingredients: duck breast, 60 ml of brandy, a sprig of rosemary, black pepper peas, a pinch of chili and thyme, sea salt, 1 tbsp. l sugar, 5 pcs. allspice, black pepper and juniper.

1. Crush the spices into large crumbs.
2. Add sugar, cognac, salt.
3. Duck breast unfolds. Notches are made on her skin. Breast is cut into two equal parts.
4. Spicy mixture is distributed over the bird. The duck moves cool for 6 hours. In the process, it turns over a couple of times.
5. Then shake off excess salt. Breasts are wiped with paper towels.
6. Each piece is wrapped in cotton. The blanks are cleaned in the refrigerator for a week.

Periodically, the convolution is flipped. The first two days, the tissue changes.

Braised Cabbage

Ingredients: 1 kg of duck meat, ½ kg of cabbage, 2 onions, 1 tbsp. l tomato paste, 2 carrots, parsley, a pinch of basil and barberry, salt.

1. The bird is cut into slices. Excess fat is removed from them.
2. The duck is fried in a cauldron for about 10 minutes. The melted fat is drained.
3. Shredded vegetables are added to the meat, except cabbage, lavrushka, salt, spices. Topped ½ tbsp. water. The components are stewed under the lid for 12 minutes.
4. Cabbage is shredded and kneading with hands. It is added to the general capacity. More salt is added, as much water.

The dish is stewed until the cabbage is soft. It remains to add tomato paste and cook a treat for 4-6 minutes.

Before cooking, the duck carcass must always be properly cut. Pluck the remains of feathers from it, remove large pieces of fat. To facilitate your task, it is better to buy a gutted duck.