Home cooked duck recipe

Braised duck with onion rolls

I tried this dish for the first time at a party, quite recently (I actually came to this “visit” by accident). A very tasty, satisfying dish, the taste is somewhat reminiscent of “beshbarmak” and “manti”, something in between these tastes. My husband is currently preparing this dish (for some reason), so his hands are in the photo.

Duck with fruit, lacquered with honey

I looked on the website... there are a lot of recipes for making stuffed duck. quite a lot. )))I don’t think I’ve found one... When produced using this method, the duck comes out soft... it doesn’t have any special features. flavor and does not require a huge investment of time. fast and delicious..)) In general, like in a Chinese restaurant))) you'll lick your fingers!! Maybe someone will need it!!))) Happy New Year.

Christmas duck “A secret from around the world”

When saying goodbye to the outgoing year, it is customary to take stock. Let me sum it up: this year at Povarenka made me rich with several TON friends. This year I started getting acquainted with the dough, I started experimenting with different flavors and recipes from different states on KN. This year brought me several awards and honorable mentions from “Cook”! This year I started the column “In secret from around the world” in the magazine “Home Restaurant” (Germany) thanks to the website! This Christmas duck is a very successful experience. Here I collected various technologies and spices from the Internet, it turned out very tasty, and - a secret from all over the world - I am sharing it with you! Happy holidays.

Stuffed chicken baked in duck “Multiptitsa”

Have you ever regretted that a delicious roast duck has only two legs and only two wings? This situation can be improved! 4 legs and 4 wings! True, you will have to work hard, but this is the FAMILY DISH OF THE YEAR! To say it's delicious is an understatement! This is truly a royal dish with a generous taste! Multibird meat melts in your mouth! This is how we celebrated the Old New Year and my achievement of the FIFTH LEVEL. Long live the Cook! YAY. For the “Family Dish of the Year” competition

Ginger duck

The duck came out incredibly soft - with the smell of ginger, and the mustard gave it this unforgettable softness. A very “homey” bird with potatoes, which, soaked in duck juices, became incredibly tasty. Well, of course, I can’t imagine a duck or goose without apples, so I hid a little for myself.

Peking duck

Delicious, and, in my opinion, quite exotic. You need to start cooking the day before serving.

Boneless duck drunk

A very tasty and fragrant duck, a truly ceremonial dish. The inside fits perfectly into the duck. At the gala table there will be an obvious winner.

Duck with sauerkraut and apples

I bring to your attention a ceremonial recipe for duck stuffed with sauerkraut, apples and onions. This common dish belongs to the eternal Russian state cuisine, in which baked poultry always dominated the ceremonial table. The dish has a tender, juicy and amazing taste. The catchy taste of sauerkraut stewed with apple compensates and neutralizes the fatty duck, and the duck complements the cabbage with its unforgettable smell.

Sauerkraut cabbage soup with duck

Embroidering II. And this is cabbage soup... made from sauerkraut with duck. Or, if you prefer, one more embroidery. And what to do? This food is one of the most beloved in our family, and the abundance of recipes and methods - production technologies - is incalculable. That's …. In general, anyone who is curious will read it and learn something for themselves. And whoever doesn’t will… take it and switch it to another channel. It's a personal matter. So, I propose to talk about sour cabbage soup. Yes, yes, exactly that. SOUR cabbage soup. And let a bunch of theorists come running at the moment, shaking them with extracts from various...pedias and cookery books where it is written..., although, in general, let them themselves say what is correctly called and how. And here, “in Maryina Roshcha, the people are more ordinary,” so we will cook and eat cabbage soup that is specifically SOUR, and not…. So, cabbage soup. Let me emphasize once again that I will only talk about sour cabbage soup here. That is, made from sour or, if it is more convenient for someone, sauerkraut. Because cabbage soup, no matter how you look at it, presupposes the basic and fundamental thing - the presence of cabbage in it. A note about cabbage soup made from the freshest cabbage. I don’t like cabbage soup made from fresh cabbage. And since I am writing the post, there will be no conversation about such Shch, although they exist and feel great without me. If anyone is against it, then please go to the stove and take the camera in your hands. Personally, I'll just be happy to take a look. But not more than that.

Duck shurpa “Forest”

I saw the recipe on the “Hunting and Fishing” channel, everything was in stock - why not cook it. My fisherman is in ecstasy, what else is needed?!

Duck . Duck is not considered a dietary product like chicken, but the meat still contains a huge amount of essential substances. Duck meat is black (dark brown, brown-red) and has beautiful taste properties.

Duck can be prepared using various methods: boiled, fried, stewed, salted, smoked, baked (either completely or in parts). A more common dish is duck with apples, which is most often prepared for Christmas. In addition to apples, duck can be stuffed with sauerkraut, mushrooms, rice with raisins, buckwheat or pearl barley, oranges, mashed potatoes, etc.

If the duck is very fatty, then before stuffing it, it is better to trim off the excess fat.

Duck also makes a very tasty pilaf, roast, vegetable stew, jelly, jellied meat, and it is also added to meat salads.

Duck fat and duck liver are used to make various pates.

Duck meat can be ground into a meat grinder.
Meatballs, cutlets, and meatballs are prepared from the purchased minced meat. The first courses are cooked in duck broth. Usually these are borscht, rassolniki, solyanka. To make duck, culinary experts recommend using different seasonings: pepper, basil, onion, dill, parsley. Greens are considered an ideal seasoning for poultry. The duck will turn out tasty if you grease it from the inside with a mixture of garlic and honey.

Before you start making a duck, you need to choose a dish. It is best to cook the bird in a duck pot or any other pan with thick walls. A baking sheet with the highest sides is also suitable for these purposes.

It should also be taken into account that during production, duck meat expands, both outward and inward. Therefore, it is necessary to stuff the bird loosely so that the inside does not leak into the duckling shell.

The duck takes at least an hour to cook. If the carcass is large, then longer, but not more than 2 hours.

Recipes – Duck at home

Baked duck is a dish that is often placed on a ceremonial table.

Peking duck in the oven at home, step-by-step recipe with photos

It is quite difficult to cook traditional Peking duck in the oven at home using a step-by-step recipe with photos.

Duck baked with sauerkraut

Duck baked in the oven with sauerkraut is a common Czech recipe originally from village cuisine.

Duck stewed with oranges

This dish is quite simple and quick to prepare, and at the end you will have a tasty, warm and fragrant duck stewed in pieces in orange sauce.

Duck baked with potatoes in the sleeve

Duck baked with potatoes is one of the best combinations for this bird.

Stewed cabbage with duck

Stewed cabbage with duck is a tasty and very necessary dinner or lunch, which does not go unnoticed by those who adhere to a proper and healthy diet.

Duck baked with apples in the sleeve

Even if you have never cooked duck on your own before, with this recipe you will get an unusually tasty dish worthy of a gala table.

Duck stuffed with rice

Baked duck stuffed with rice, with apple and orange sauce, will please even the pickiest gourmet.

Duck stuffed with buckwheat

Duck stuffed with buckwheat, giblets and mushrooms comes out unusually juicy and fragrant, and the porridge, soaked in duck juice and fat, becomes an ideal side dish for meat.

Duck breast with oranges

Appetizing duck breast with oranges and fragrant sauce will not leave anyone indifferent.

You can not only bake the duck, but, for example, stew it in its juice, as in this recipe. Stewed duck meat is better saturated with the smell of spices and comes out indescribably tender.

Duck with tangerines

Using this recipe, you can prepare a very tasty festive dish that you and your loved ones will remember forever.

Duck with potatoes

If you need a recipe for a dish for a festive table, consider that you have found it.

Duck with orange sauce

Warm duck breast in a fragrant, sour sauce will not leave your guests indifferent.

Duck breast in the oven

If you want to bake duck breast in the oven, try this recipe. Tender poultry meat will be soaked in marinade, spices and will amuse you with a wonderful smell.

Confit is a French recipe for duck that has amazed almost all gourmets.

Duck with prunes

Duck with apples and prunes, baked in the oven according to this recipe, is suitable even for special occasions.

Duck with oranges

Step-by-step recipe for making duck with oranges. This dish is perfect for a gala dinner; its taste and smell will amaze even gourmets.

Step-by-step, traditional recipe for making Peking duck.

Crispy duck with baked apples

This rich, fabulous duck recipe requires only 3 ingredients: duck, apples and patience. But believe me, the result will not leave anyone indifferent.

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FOODideas (food ideas) is a website dedicated to the art of cooking at home, which contains the best culinary recipes with photos and detailed step-by-step instructions, especially so that you can prepare any, even the most complex dish at home. You can also read our recipes in our Yandex Zen channel - Foodideas Zen

Duck: manufacturing rules

Secrets of making duck

Savory and simple recipes for making duck (fried, stewed or baked) are available in all culinary traditions of the world. Each country has its own individuality and rules for making a full duck, but the Chinese are especially successful in this: the famous Peking duck, rubbed with honey and served with juicy onions, greenish sauce and tangerine cakes, is considered the best method for making duck for Christmas and New Year.

Choosing a good duck

It is not so easy to find a suitable duck for a ceremonial table, since high-quality poultry, plump, dry, soft, smooth, non-slippery and without aroma, is rare. With all this, she must have a hard breast, shiny skin, tender webbed feet and rich red meat in the cut. Consider yourself lucky if you managed to find a two-month-old duck weighing 2–2.5 kg.

It is curious that store-bought duck has the most tender meat and tastes like chicken, while country duck is considered the fattest.

Basics of proper preparation of duck dishes in the oven

The duck can be baked as a whole carcass, cooked in pieces or stuffed, but the most delicious is the duck with the inside, different versions of which allow you to get a new dish every time. The most popular innards for making stuffed duck are sweet and sour apples, sauerkraut, soaked lingonberries, boiled potatoes, rice or buckwheat with mushrooms and vegetables, pasta, legumes, fruits, dried fruits and nuts.

Duck and game: recipes and their differences

Making Peking duck differs from conventional recipes in that the carcass is doused with boiling water, then rubbed with garlic and spices, placed on a jar and placed in the refrigerator for 12 hours in a deep plate, because juice will be released from the bird. Making Peking duck is usually not very difficult, since it is baked in foil for an hour, after which it is coated with a mixture of ginger, sesame oil, soy sauce and pepper and again goes into the oven for half an hour. The temperature for cooking duck in the oven should be set at 200 °C in the first step, and at 250 °C in the second step. Once ready, the duck is brushed with honey sauce and served.

Making braised duck, cut into pieces, involves pre-frying the meat with onions and vegetables. During the frying process, juice is released from the bird, in which the duck is stewed for an hour with repeated additions of water or wine. If desired, you can supplement the dish with vegetables, mushrooms and dried fruits.

Cooking a duck in a frying pan begins with marinating - the carcass is rubbed with salt, pepper and coated with mayonnaise, and after half an hour the bird, cut into portions, is fried on both sides in a hot frying pan, and then poured with water and stewed until cooked with spices and vegetables. A whole duck is literally fried in the same way.

Making duck in a sleeve or foil follows the usual scenario with one difference - the duck is placed in a sleeve or wrapped in foil, and then sent to the oven. The meat can be surrounded with potatoes and other vegetables, and the carcass can be greased with a mixture of honey, butter and garlic. The duck is usually baked in foil for an hour, and in a sleeve for 90–100 minutes at a baking temperature of 180 °C.

The methods for preparing feral duck differ slightly from conventional poultry cooking recipes. The fact is that game meat is tough, so it takes more time to bake or stew. It is best to cook wild duck in pieces so that it is perfectly baked, but game has one peculiarity - its meat on the outside does not seem cooked, although in fact the duck may be cooked. The special taste of game can be highlighted by roots and herbs, and the specific aroma of fish, appropriate for a wild duck, can be eliminated by marinating it in spices.

A few more secrets of duck making

Before roasting the duck, do not forget to cut off the butt to free the dish from the nasty aroma.
To obtain juicy meat, it is better to use juicy fruits and berries as the inside - apples, oranges, prunes, cranberries and lingonberries.
If you cook duck in foil or a sleeve, be sure to remove them 20 minutes before cooking to allow the bird to brown.
From time to time, remove the duck from the oven and baste it with the fat that is rendered during the baking process.
Cooking duck in a slow cooker is considered the most common and fast way; besides, this method of baking, stewing or frying allows you to preserve all the beneficial characteristics of the meat, and at the same time it remains perfectly soft, tender and juicy.
To prevent the duck breast from becoming overdried, it should be quickly fried on both sides over high heat.
Experienced housewives boil the duck for 20 minutes, and then cook it according to the recipe - thanks to this trick, the duck will never be raw.
Making a duck in a duckling pot and cauldron made of ceramics, tempered glass and cast iron makes the bird tender, savory and fragrant.

Properly cooked duck meat is usually pink and without blood (the internal environment of the human and animal body) , with a gentle taste and a pleasant smell. People on a diet are afraid to include duck in their diet - and for good reason. Followers of a healthy diet can also enjoy this dish if they take the least fatty bird, stuff the carcass with dietary innards and remove the skin before eating. Duck is a good dish not only for holidays, but also for any day, and it can be mixed with all products, so you won’t have any problems with side dishes. On our website you will find noteworthy recipes for making duck with photos. Enjoy unique dishes and do not deny yourself gastronomic pleasures!

How to cook duck for the New Year's table: delicious recipes

Duck delicacies decorate the New Year's or Christmas table, prepare them skillfully.

If you have at least once in your life tasted truly delicious duck, then from that very day duck in your diet probably appears often. Skillfully cooked duck meat is so healthy, tasty, juicy... That is why duck is considered a ceremonial dish rather than an everyday dish; in some families it is cooked no more often than once or twice a year. Usually duck delicacies decorate the New Year or Christmas table.

Making duck at home: recipes in the oven

The secret of making meat is simple. The most important thing is to purchase the freshest and highest quality carcass. If the duck is domestic, it should have a “healthy” appearance, light pink or yellow color and no foreign unpleasant odors. If the color of the carcass is yellowish, this means that the bird is no longer young, and the meat will be the hardest.

Duck in the oven - traditional recipe

This is the most common and very tasty recipe for making meat that comes out juicy and tender. You can cook the bird either whole or in pieces, in the oven, roasting pan, glass baking dish or slow cooker.

Ingredients:

1 duck
salt
dark pepper
garlic
fresh dill

Manufacturing:

Wash and dry the carcass, then carefully rub it with salt, pepper and garlic outside and inside. Place a little fresh dill and garlic inside to taste.
Let stand for 30 minutes.
Place the baking sheet in the oven and cook the bird at 180°C for 2.5 hours.
Every hour, take out the baking sheet and baste the meat with melted duck fat.
To obtain a golden crust, increase the temperature to 220 °C for the last 10 minutes. Be guided by your own oven.
The ceremonial dish is ready. Bon appetit!

There are no apples, prunes, oranges or honey in this recipe - in other words, there is one hundred percent no sweet and sour component, which, by the way, not many people like. Therefore, this option is perfect for lovers of duck in the traditional form.

Duck meat is not considered the most dietary, but since it is very beneficial for the body, nutritionists still advise eating it often, although without languid side dishes.

Duck stuffed with apples or prunes

The bird can be cooked either whole or in pieces, in the oven, roasting pan, glass baking dish or slow cooker.

Ingredients:

1 duck
1 kg sour apples or 0.5 kg prunes
salt
dark pepper
honey 1-2 tbsp
mustard

Manufacturing:

Wash and dry the carcass, then carefully rub it with salt and pepper, outside and inside. Let stand for 10 minutes, after which coat the bird with honey (or honey with mustard 1:1).
Cut the apples into slices, removing the seeds, or take well-washed prunes and stuff the duck with them.
Let stand for 30 minutes.
Place the baking sheet in the oven and cook the bird at 180°C for 2.5 hours.
Every hour, take out the baking sheet and baste the meat with melted duck fat.
To obtain a golden crust, increase the temperature to 220 °C for the last 10 minutes. Be guided by your own oven.
An hour before it’s ready, take out the baking sheet and place apples, sliced or prunes on it. The fruit will be baked in duck fat and will become a delicious side dish for the dish.
The ceremonial dish is ready. Bon appetit!

Peking duck

Decent recipe, fascinating taste, take it into service.

Ingredients:

1 duck
salt
soy sauce 3 tbsp
honey 2 tbsp
sesame oil 1 tbsp.
snow-white fortified wine or Sherry

Manufacturing:

Duck production begins with proper marinating of the carcass the day before production begins.
Wash and dry the bird, cut off the phalanges of the wings, trim the fat from the skin.
Scald the carcass with boiling water: you can hang it using a steelyard and pour the kettle over it from all sides.
Pour snow-white fortified wine or sherry over the bird and place it on the jar.
For convenience, place the duck on a 3-liter jar and place the jar on a plate. Liquid from the bird will drip onto the plate during marinating.
Rub the bird with salt and leave for 2 hours.
Mix soy sauce, honey, sesame oil (do not substitute vegetable oil!) for the marinade and coat the carcass with it. As a standard, coat 5-8 times for any 30 minutes to an hour.
Preheat the oven to 250°C. Pour water into a baking tray, put it in the oven, and place a net on top, on which you place the duck on its back for 40 minutes. Lubricate the mesh with oil.
Turn the duck over, reduce the oven temperature to 160°C and leave for 1 hour.
Turn the duck on one side and bake for 15 minutes. Then - on the 2nd.

The ceremonial dish is ready to be served! Bon appetit!

Homemade duck pate

Ingredients:

duck breast or drumstick 400-500 g
carrots 1 piece
onion 2 pcs
garlic 1 head
dill - 50 g
peppercorns 2 pcs
Bay leaf
butter 30 g
salt, pepper (to taste)

Manufacturing:

Boil the poultry for an hour. Add a whole onion, a few cloves of garlic, peppercorns, dill and bay leaf to the broth. Add some salt.

At this time, fry onions, carrots and garlic.
Pass the boiled and fried meat through a meat grinder, maybe twice. Instead of a meat grinder, you can use a blender or food processor.
Add butter to the resulting mass.
Place the pate on a plate, cover with cling film and place in the refrigerator to cool. When serving, garnish with dill and pickled cucumber.

How to cook duck without flavor

To remove the nasty smell of duck, prepare cherry tree branches during the season. Make a decoction and wash the duck with it before cooking. You can soak the carcass for 5-10 minutes.