Connoisseurs of delicious food are often interested in how to cook duck in the oven so that it is soft and juicy. It is enough to resort to a few simple recipes, thanks to which you can achieve what you want and please your loved ones with a truly delicious dish.
How to cook soft and juicy duck in foil
For a soft, juicy duck, try baking it in foil. Prepare the following ingredients:
- 1 whole duck;
- 1 kg of apples;
- 20 g of vegetable oil;
- 1 head of garlic;
- 100 g of prunes;
- pepper and salt to taste.
Rinse the duck and pat dry with a paper towel. Clean her skin from feathers, remove the sebaceous gland, which is located in the tail. Sprinkle the inside and outside of the duck with salt and pepper. Cut the washed apples into wedges and remove the core. Fill in the neck and belly of the duck by stitching with cotton thread. Also tie the legs and wings together.
Spread out the foil and place the apple slices and steamed prunes on top of it. Place the duck on top. Wrap the foil in three turns, making several holes in the upper part through which steam will enter. Place in an oven preheated to 180 degrees. Cook for 2 hours. After baking is complete, cut open the sleeves and the top of the foil and drain the juice into the pan. Place duck on foil on a wire rack and bake for another 20-30 minutes until crisp.
Place a frying pan with juice on the stove, add prunes and chopped apples, then simmer all this under the lid for 15 minutes. Remove the cooked duck from the oven. Carefully cut and remove the threads. Put the stewed apples with prunes on a dish, then apples from the duck, and then on top - the baked bird itself. As a side dish, you can use fried or boiled potatoes and fresh vegetable salad.
How to cook stuffed duck in the oven
You can cook the duck in the oven by stuffing it with a filling like rice. To keep it soft and juicy, pre-marinate the bird in a mixture of olive oil, mustard, pepper and salt for several hours. To prepare the dish, you will need certain ingredients:
- duck and duck offal;
- 1 cup rice
- ground red pepper;
- salt;
- coriander;
- 3 cloves of garlic;
- dried basil;
- 2 onions;
- parsley and dill;
- vegetable oil;
- 50 g prunes;
- 100 ml of dry white wine;
- 50 g raisins.
Defrost the duck, rinse it and remove the giblets (you will need them for the filling). Remember to remove the sebaceous gland near the tail. Cut out the neck, leaving the skin around it. Wash the inside of the carcass, and scald the whole duck with boiling water 2-3 times. Rub the outside and inside of the poultry with a mixture of salt, pepper, coriander, garlic and basil. Keep in a cool place for an hour.
Rinse the rice. Finely chop offal (heart, stomach, liver) and combine with rice. Boil over low heat in salted water until the rice is crumbly. Let the water drain using a colander. Chop the garlic and onion. Simmer them in vegetable oil, adding chopped parsley and a small amount of ground red pepper. Stir well and add to cooked rice and offal.
Rinse the dried fruits, then cover them with not too hot water and let them steam. Chop the prunes and add dried fruits to the filling, stirring thoroughly. Stuff the carcass with the prepared mixture. Sew in the duck, tie and foil around the wings and legs to prevent them from burning. Place the bird in a rooster in a preheated oven to 200.
After 30 minutes, pour the juice over the duck. Flip the bird periodically. To make the juice stand out well, you can pierce its sides with a fork. The dish is cooked within 2 hours. Pour the finished duck with dry white wine, and to make it even softer and juicy, keep it in the oven for another 15-20 minutes.
