Duck meat is healthy and, despite the fact that it is very fatty, it is considered dietary. Duck is used in many classic recipes. For a festive table, the duck is baked whole. The bird looks very appetizing, drawing attention with its perfect crispy crust and spreading mind-blowing aromas.
It is necessary
- Homemade duck baked in the oven
- - 1 carcass of a domestic duck;
- - 5 cloves of peeled garlic;
- - 1 lemon, cut into slices;
- - table salt of medium grinding;
- - ¾ glass of balsamic vinegar;
- - freshly squeezed juice from 1 lemon;
- - ¼ cups of honey.
- Chinese domestic duck
- - 1 carcass of a domestic duck;
- - 6 peaches;
- - 2 teaspoons of medium-ground sea salt;
- - 2 teaspoons of the traditional Five Spice Blend;
- - 2 teaspoons of Sichuan pepper;
- - 2 tablespoons of honey;
- - 2 tablespoons of rice vinegar;
- - 6 tablespoons of hoisin sauce;
- - 3 tablespoons of sesame oil;
- - 1 tablespoon toasted sesame seeds.
- Wild duck baked in the oven
- - 1 carcass of a wild duck;
- - ½ cup of orange juice;
- - ½ cup of honey;
- - 2 glasses of dry red wine;
- - 1 cup of soy sauce;
- - 6 minced garlic cloves;
- - 2 tablespoons of Dijon mustard;
- - 3 tablespoons of chopped rosemary leaves;
- - 300 g pitted prunes;
- - 5 small apples;
- - salt and freshly ground black pepper.
Instructions
Step 1
Homemade duck baked in the oven
Poultry weighing two to three kilograms is considered ideal for baking. There is a lot of juicy meat in such a duck; it fits easily on a baking sheet or on a rooster. A bird with this weight is not yet old enough to affect its taste. If you got your bird frozen, then you will have to take care of it in advance. The duck should thaw on the bottom shelf of the refrigerator for 20-24 hours. You don't need to get the carcass out of the bag. Giblets should be removed from fresh or thawed duck, if necessary, singe the carcass, remove the remaining feathers with tweezers. Rinse the carcass under running water and wipe dry with paper towels both outside and inside. Domestic duck is less tough than wild poultry, so there is no need to marinate the carcass.
Step 2
Place the duck on a work surface and use a sharp knife to make diamond-shaped cuts. You need to cut skin and fat, but not meat. Chop off the outermost phalanges of the duck wings. Rub the poultry generously with salt, inside and out. Place lemon slices and garlic cloves in the cavity of the bird. Fold the duck legs so that they cover the cavity inside the bird, tie them together with cooking twine or a strip of foil folded several times.
Step 3
Place the poultry, breast-side up, in a deep baking sheet with a rack. The rack is needed to allow the fat to drain into the baking sheet. Place the duck in a preheated 180 ° C oven and bake for about an hour, until the poultry is browned. Turn the duck breast-side down and bake for about 40 minutes more.
Step 4
Meanwhile, combine ½ cup balsamic vinegar and lemon juice in a small bowl. Turn the bird over again, breast side down, and brush over the entire mixture. Bake for another 40 minutes, repeating the coating procedure every 10 minutes. When this stage is passed, add 3 more tablespoons of balsamic vinegar and honey to the remaining mixture. Continue baking the poultry breast-side up, brushing it every 10 minutes with honey glaze. The bird will be ready in 40 minutes. It will have a golden crispy crust. Remove the duck from the oven, cover with foil and let the meat rest for 15-20 minutes. Remove the garlic and lemon from the poultry cavity, cut twine or foil from the legs and serve the poultry to the table.
Step 5
Chinese domestic duck
Peking duck is the most famous, but not the only way to cook this Chinese style bird. There are also simpler recipes. Place the prepared poultry carcass on the work surface, prick with a fork, trying to pierce only the skin and fat, but not the meat. Place a whole peach inside the bird, carefully tuck in excess fat and tie the legs. Rub the duck with a mixture of Sichuan pepper, salt and a traditional mixture known as the five spices. Place the carcass on a baking sheet, breast side down and bake in an oven preheated to 140 ° C for 3 hours.
Step 6
Remove the pit from the remaining peaches by cutting them into halves. Place in the broiler, cut side down. Combine honey, vinegar, hoisin sauce, 3 tablespoons water and sesame oil, pour over peaches, sprinkle with sesame seeds. Remove the duck from the oven and place on top of the prepared peaches, but now breast-side up. Preheat oven to 200oC and bake the poultry on the lower level for another 30-40 minutes, until the peaches are tender and the poultry is covered with a golden crisp.
Step 7
Wild duck baked in the oven
Wild duck meat is less fatty, with a well-discernible bittersweet aftertaste of game. It is tougher than poultry and often gives off fishy flavor, so wild duck needs to be marinated before cooking. Marinades are prepared on the basis of red wine, balsamic vinegar, citrus juice, with the addition of various spices. This recipe uses a mixture of red wine and orange juice, minced garlic, soy sauce, Dijon mustard, honey, and minced rosemary leaves. Mix them in a bowl and leave the marinade to infuse for 10-15 minutes. During this time, the bird should be prepared by ridding the carcass of giblets and feathers, rinsing and drying it. Grate the prepared duck with marinade inside and out and place in a tight food-grade plastic bag. Tie it up and put the bird in the refrigerator for 1-2 hours.
Step 8
Prepare the filling for the poultry. Rinse the giblets and discard them in a colander, allowing excess liquid to drain. Apples, the sour fruits of late varieties are most suitable, peel, core and cut into cubes. Chop the prunes. Cut the giblets into small pieces. Mix everything and season lightly with salt and pepper. Start the carcass, fasten the skin over the cavity with toothpicks, fold the legs and fix them with twine or foil. Put the duck back in the bag and in the refrigerator and leave for another 3 hours. Remove the duck from the refrigerator and let it stand for another 30 minutes at room temperature.
Step 9
Wrap the prepared carcass in several layers of foil, put on a baking sheet with the breast up and place in an oven preheated to 260 ° C. Roast the poultry for about 30-40 minutes, then reduce the heat to 160 ° C and cook the poultry for another 2-2 ½ hours. Remove the poultry from the oven, carefully remove the foil keeping the melted fat and bake the poultry again until golden brown, increasing the heat to 200 ° C. To prevent the duck from burning, water it periodically with fat.
