Roasted duck in marinade is a traditional Christmas and New Year's dish in Western countries. In Russia, not all housewives take up cooking duck, for fear of spoiling the dish. Yes, this bird requires special cooking conditions, but handling them is quite simple. The main thing is to observe all the subtleties of the process.

How to prepare a carcass for baking?

Many people, when they hear the phrase “baked duck,” imagine appetizing juicy meat and a tender crispy crust. In order to bake this bird correctly, you need to learn a few simple truths:

Choose the right size carcass: it should be large and fatty, a small duck will be dry, no matter how hard you try to marinate it.
Wash and dry the bird thoroughly.
Before cooking the whole duck, you need to trim off the outer part of the wings (using a knife along the joint) and check whether the coccygeal glands have been cut out during gutting, since when roasting they will give the dish an unpleasant taste.
If you marinate the bird, keep it in the mixture for at least two hours.

Whole baked duck with apples

Surely those people who have never tried this bird, when it is mentioned, imagine duck with apples. This is the most popular way to cook duck. This dish will decorate any holiday table.

How to deal with it?

First defrost the duck carcass, wash it and remove any remaining feathers. In a bowl, mix a spoonful of any vegetable oil and lemon juice, two pinches of cinnamon and one pinch of nutmeg. First rub the duck with salt and pepper (inside and outside), and then spread the prepared marinade. Place it in the refrigerator for several hours.

Peel a few apples and cut them into pieces. Then stuff the duck with fruit and add a few bay leaves. Place the prepared carcass in a deep baking pan, wrapping the wings in foil. Cooking duck in the oven will take an hour. To keep the meat soft, do not forget to pour the juice over the dish. When the dish is almost ready, add a few more chopped apples to it. When serving portions, you need to decorate each plate with them.

Peking duck

Cooking Peking duck is a difficult and time-consuming process. But the flavorful and soaked meat is worth it.

The gutted bird must be hung and poured with boiling water so that the meat turns white. Dry the bird with a paper towel, place in a bowl and pour dry red wine over it. Then rub the duck with coarse salt and put it in the refrigerator overnight.

When the specified time has passed, coat the duck with honey, place it on a bottle and put it in the cold for several hours. Then take a baking sheet and pour water into it, placing a wire rack on top.

Place the duck on the rack and place in the oven for an hour.

At this time, prepare the sauce. Mix 4 tablespoons of soy sauce, grated ginger, vegetable oil and pepper. Rub the hot bird with the mixture and place in the oven for half an hour. When the dish is ready, rub it with honey and soy sauce. It is customary to serve Peking duck with pancakes.

Recipes for cooking duck in the oven: duck with tangerines

Rub the gutted duck with salt and pepper and put it in the refrigerator. Mix three tablespoons of soy sauce and a spoonful of honey and grind with a fork. Peel 6 tangerines and squeeze out the juice, mixing it with honey and sauce. Lubricate the carcass with the resulting mixture.

Take a few more tangerines and kiwis, peel and cut. Stuff the duck with them and carefully sew them up. Then place it on a baking sheet, adding a few tablespoons of water. Place tangerine peel around the bird. Bake the dish for about two hours.

Cooking a whole duck is a painstaking process; be careful to ensure that it does not burn.

Confit - duck in French

Confit is an exquisite dish that has captivated many gourmets. First, you need to cut off all the fat from the duck and divide it into pieces. Then chop a few sprigs of thyme and rosemary. Rub the duck with this herb, adding salt and pepper. Place it in the refrigerator overnight.

Take the cut pieces with fat and place them in a frying pan without oil. These pieces need to be fried on the lowest heat for a very long time. Drain off the resulting fat. It should be approximately 500 ml. If it doesn’t work, the duck fat can be slightly diluted with vegetable oil.

Remove the duck from the refrigerator, blot any remaining marinade with napkins and place on a baking sheet.

Cut two onions into rings, chop 4 cloves of garlic and add to the duck. Top with some thyme and rosemary. Pour in duck fat and place in the oven on low for three hours.

The confit duck is served with potatoes fried in the remaining fat. Cooking duck this way is quite labor-intensive, but the results are usually delightful.

Braised duck

The bird can not only be baked in the oven, but also stewed in a frying pan. When stewing occurs in its own juices, the meat is better saturated with aromas and comes out very soft.

The recipe for cooking duck is as follows. It is necessary to remove the fillet from the bones and cut into small pieces. Heat the oil in a deep frying pan and put the meat there. Fry the duck over high heat for 3 minutes, stirring constantly. Then reduce the heat and fry for another 5 minutes.

Chop 2 onions and 2 cloves of garlic and add to the bird. Fry for another 15 minutes and then add water to the pan. It should cover the duck. Add to the dish 2 bay leaves, a few peppercorns, a pinch of paprika and nutmeg, and salt.

When the water boils, reduce the heat to low and cover the pan with a lid. Simmer the dish in its own juice for 1.5 hours. After removing from heat, let it simmer under the lid.

Stewed duck is served with any side dish.

In addition to the options for preparing duck presented in the article, it is baked with potatoes in the sleeve, cooked with orange sauce, prunes, and sauerkraut.

A bird on the table is a holiday in the house.
Russian proverb

Cooking duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to pull off such a trick with your ears. Of course, there are cooks by nature - everything comes easily and immediately to them, they feel the products and intuitively implement recipes of any complexity without looking at a cheat sheet, but such people are unlikely to ask Mr. Google how to cook duck in the oven. Today’s conversation is with those who love to cook, do it with inspiration and gusto, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to execute, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dancing and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck this way, duck that, duck in a new way, in an old way, in a cunning way - there are countless options. What to choose so as not to spoil the bird and please your family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
- Let her go, let her fly.
Film “The Same Munchausen”

Oh, just don’t raise your eyebrows in bewilderment, mentally turning to the author of the article with a question like “What to choose there? I came, bought it - that’s all the parsley!” The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and hope for “maybe” in a standard and quite traditional way, no one argues, but it’s still better to think a little now, pay attention and put a tick in your head, so that later you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? At the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky voice... in a hoarse voice. You can identify such a young lady by looking closely and, sorry, by rubbing her bust: “young women” have soft bones, and the chest can be slightly bent; “Grandmothers” will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; The claws of an old bird often “look” in different directions; they are hard and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will be handed a Pithecanthropus from Paleolithic times in a supermarket are, of course, much less, however, you should be on your guard here too. Do not forget about the obvious signs of a young high-quality bird: the fat should not be thick, dark yellow in color (the lighter the better), the size should be smaller rather than larger, the skin is intact, without darkening, the internal fat should not have a characteristic greenish tint, the stock is not sour. If you have a choice, give preference to unpackaged poultry: who knows what is hidden under the sealed vacuum film in which the duck is tightly wrapped?

So, once the choice of bird has been made, it’s time to start choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Duck in pieces is a convenient solution when you are limited in time resources: you won’t have to wait as long for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from the spreading fragrant smells throughout the house, this recipe is for you.

Ingredients:

1 duck carcass (or the required number of “spare parts” - legs, breasts, thighs);
3 large oranges;
2 tbsp. l. honey;
3 sprigs of rosemary;
salt, pepper to taste.

Wash the duck, dry it, cut it into portions. Dry the skin thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, place in a baking dish with high sides. Squeeze the juice from one orange and pour it over the prepared meat. Cut the remaining citrus fruits into thick slices and place them next to the duck.

Place rosemary sprigs there. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step-by-step photos)

This is a basic recipe for stuffed duck cooked in the oven. Apples and plums are used as filling. Apples are the most popular fruit for stuffing poultry and are on hand all year round, while plums can be swapped out depending on the season for other fruits such as quinces or oranges.

Ingredients:

medium-sized duck 1 pc.;
apples 3-4 pcs.;
plums 4 pcs.;
salt 1 tbsp. l.;
poultry spice mixture 1 tbsp. l.;
soy sauce 25 ml;
honey 25 ml.

Rinse the duck from the inside, inspect it to ensure there are no remaining feathers on it. Boil water in a kettle. Place the bird in a sink or large bowl. Start pouring boiling water from the kettle over the carcass. After a thorough dousing, the duck's skin will shrink slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a solid crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with a paper towel, rub in salt and spices and leave to marinate for 30 minutes.

Prepare the fruit: core, cut into slices or slices. Stuff the duck with fruit, distributing it inside.

Sew up the hole or secure with a skewer.

Tie the duck legs and wings with kitchen thread. It’s not necessary to do this, but it will look prettier and cook more neatly.

Line a baking sheet with parchment and place the bird back up. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at 170 degrees. Stop the process again and remove the duck to brush with the glaze (soy sauce and honey) for a nice crust. Cook for another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the baking sheet with the duck, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest part - there should be no ichor.

Duck in the sleeve, baked in the oven

If you don’t have a duck pan with a lid, if you don’t trust your culinary intuition and are afraid of drying out the duck, if the thought of cleaning the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to wrap the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

1 duck carcass weighing 1.2 - 1.5 kg;
5-6 large sour apples;
5-6 potatoes;
5 boxes of cardamom;
2 star anise;
1/3 teaspoon cinnamon;
a pinch of chili pepper;
2 tbsp. l. honey;
100 ml low-fat cream;
salt to taste.

Peel the potatoes and cut into large slices. Cut the apples into 4 parts, remove the core. Place the apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, and mix.

Wash the duck carcass, check that it is well gutted, dry it with disposable towels, rub it with salt and honey. Fill the duck with some of the apple and potato filling and sew it together.

Place the duck in the sleeve and place the remaining apples and potatoes next to it. Carefully pour the cream there, tie it properly and place it on a baking sheet.

Bake the duck at 200 degrees for an hour and a half. After the specified time, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a platter. Don't forget to remove the threads and decorate with the remaining apples and potatoes.

Peking duck

Peking duck still has a trail of Soviet popularity, born at a time when this dish could only be tasted in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, will decide to purchase a special unit for blowing the skin, separating the skin from the meat, thus ensuring a special crispiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get a quite good bird, the taste of which will be appreciated by even the most picky eaters.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

1 duck carcass weighing approximately 1.5 kg;
2 liters of water;
50 ml rice vinegar;
1/2 tsp. cinnamon;
1/2 tsp. ground fennel seeds;
3-4 star anise;
1/2 tsp. ground cloves;
1/3 tsp. hot red pepper;
3-4 cm of fresh ginger root;
2 tbsp. l. honey for marinade;
1 tbsp. l. honey for brushing the finished duck;
5 cloves of garlic;
1 tsp. ground ginger;
2 tbsp. l. sesame oil;
3 tbsp. l. soy sauce;
salt to taste.

Wash the duck thoroughly, gut it if necessary, and check whether the skin is clean enough.

Prepare the marinade - put ginger root cut into thin pieces into a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, add water. Bring to a boil, boil for 3-5 minutes. And immediately pour the boiling marinade over the carcass - the skin will tighten a little and become noticeably darker. After this, rub the duck with garlic and dry ginger.

We place the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator to marinate. The duck needs access to air from all sides, and a lot of juice will be released - this is why the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, remove the bird from the refrigerator and leave it at room temperature. Then transfer to a baking sheet with high sides and bake, covered with foil, for 1 hour at 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously substantial and, one might even say, brutal: a noticeable bready aroma gives the bird additional satiety.

Ingredients:

1 duck carcass;
5-6 sour apples;
1 bottle of beer (preferably light, dark if you prefer);
salt, pepper to taste;
1 tsp. caraway;
3 buds of cloves;
10 peas of allspice.

Wash the duck, gut it if necessary, and dry it with paper towels. Rub the bird carcass with salt and pepper and place it in the duckling pan. Place quartered apples mixed with spices around. Fill with beer, cover with a lid, and put in the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip pieces of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will certainly appeal to lovers of non-standard combinations and flavor discoveries.

Ingredients:

1 duck carcass weighing up to 1.5 kg;
400 g pumpkin;
2 oranges;
1/2 lemon;
1/3 tsp. nutmeg;
1/2 tsp. paprika;
3-5 sprigs of thyme;
salt, pepper to taste;
2 tbsp. l. honey;
3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

Cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass and place the duck on a baking sheet. Leave the duck in the oven and bake at 180 degrees for 1 hour. Five minutes before readiness, brush with a mixture of honey and garlic.

10 options for non-standard filling for duck in the oven

- Got it. Duck. With apples. It looks like it's cooked well.
“It seems she also doused herself with sauce on the way.”
- Yes? How nice of her. So, please come to the table!
Film “The Same Munchausen”

Looking for fun dinners? Feel free to fantasize and be creative with fillings - duck in the oven will pleasantly surprise your admiring family every time with its novelty, fresh flavors and your unexpected culinary solutions. The main rule of experiments is don’t be afraid: even if it doesn’t turn out exactly as you planned, no one will know about it except you, and in response to the possible bewilderment of your household, you can always, proudly lifting up the offended tip of your nose, declare that they have absolutely no understanding of innovative solutions in the field of cooking.

Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

Dry bread crumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

Potatoes are satisfying and familiar, what else can I say?

Buckwheat is an option for lovers of healthy food. Want to get a little rowdy? Add unhealthy but insanely flavorful wild mushrooms.

Rice with vegetables - healthy, easy, traditional and bright. Well, it’s delicious, of course.

Pasta – yeah, exactly. Combined with the fatty duck juice, it turns out incredibly rich and luxurious.

All kinds of legumes sound strange, but this is a very worthy solution. Nourishing, affordable and, oddly enough, tasty: beans, peas and other comrades love “fatty company”.

Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks especially interesting and original on the holiday table.

Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

Cabbage with prunes - no pretentiousness, just delicious at home.

If you want to catch a duck, take your time. Be silent and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let’s say, knowing that when baking a chicken it is important to check whether there is a piece of liver with vile green bile left inside, they automatically check the same point in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a “duck” guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

Basic steps - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. By neglecting the first points, it’s easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when cutting up a duck and suddenly discovering that you baked it with an uncleaned stomach or forgot to remove a couple of feathers hidden under the wing).

Poultry often has a characteristic, not very pleasant odor. It doesn’t mean that you bought a bad duck, it’s just a feature of the game. Long-term marinating is quite capable of solving this problem: if you properly rub the meat with spices and salt, after baking you will only get a stunning aroma and tasty meat. By the way, about meat: marinating also helps to mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a complete plus (well, and one minus: waiting is so sad!..).

Fill the duck only two-thirds full with the filling - almost any filling will become saturated with duck fat and juices during the baking process, significantly increasing in volume. You can, of course, decide that your generous nature does not imply half solutions (well, or two-thirds solutions), and stuff the stuffing into the bird with all your generous soul, however, be prepared for the fact that, with a high degree of probability, the duck in its back part it will simply burst. Well, if it doesn’t burst, it will most likely spit hot stuffing at you when you serve the dish to the table and take up the game scissors.

To be on the safe side, it is recommended to sew up the “hole” in the duck so that the stuffing that you so lovingly prepared and stuffed inside will remain there. In addition, with this simple action you will also help the filling become tastier - during baking it will be saturated with the released fat, most of which will seep into the filling.

It is better to cut off the “butt” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales in comparison to the very real threat of getting a half-dinner with a very specific smell.

It is, of course, best to bake a duck in the oven in a duck cooker - there your bird will be warm and cozy, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that duck is a fatty bird, a lot, a lot of fat will be released during baking. If you use a regular metal sheet with regular sides, you will have to scrape the fat off the bottom of the oven.

Store-bought duck is baked for about 1 hour, homemade duck – at least 1.5 hours. On average, cooking time is determined at the rate of 45-50 minutes per 1 kg of meat plus 15-20 minutes for browning the crust. More is not always better: it can simply dry out. If you want to hold it longer, cover it with foil or return to step 6 – ducklings. The readiness of meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

When roasting, it’s a good idea to baste the duck with the juice that is released - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, and on top of everything - taste: what you marinated the meat with will certainly be in the juice, which means it will be back in the duck. The cycle, in general.

After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “cook” and become as juicy and soft as possible.

Well, and the most important thing (believe me, this is exactly the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional sauce for duck in Chinese cooking is “hoisin”: soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe you can fantasize about this topic?

P.S.

“She’s a great,” said the Swiss. -Usini shir is delicious with fareny!
A. Dumas, “The Three Musketeers”

And lastly, an afterword, so to speak. When roasting a real domestic duck, it will release a lot, a lot of fat. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and highly flavorful stew popularly known simply as confit. Secondly, it is an excellent addition to pates and sausages. Thirdly, it is simply fat on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add to pea puree, it “plays” wonderfully in the company of baked pumpkin. In general, everyone has known for a long time: goose fat or duck fat is simply a very valuable product that cannot just be taken and thrown away. And you know. And don't throw it away.

Let duck be on your table often and tasty, bon appetit!

There is a widespread belief that duck meat is too fatty and difficult to digest by the body. This is generally true, because of all the birds, waterfowl are the ones that have the least claim to the title of dietary source products. However, for real gourmets it is not the consequences that matter, but the process. They know that some heaviness in the stomach can be avoided, you just need to reduce the portion or share the feast with two or three friends or family. In addition, there are several techniques to reduce the fat content of this product.

Variety of recipes

So, what can you cook from duck? Recipes are varied; this bird is popular among many peoples, especially in Europe and Asia. Who doesn't know how to prepare Peking duck? But there is Guangdong style, crispy allspice, and pieces with cayenne pepper, and many other dishes created in the most sophisticated ways. The Chinese generally consider this bird one of the best raw materials for preparing delicacies. In Europe they also know a lot about using the specific taste of this waterfowl. The Poles cook it with lingonberries, beer and coriander, the Czechs use its tender liver in delicious pates, and you never know what kind of duck dishes people have come up with over the past centuries... Some of them, such as foie gras (involving forced and excessive fattening) , are so cruel to birds that they cause protests from animal protection societies.

Two main culinary approaches

Duck dishes in the oven are considered the simplest, and therefore the most common, in our country. There are two main methods, all others are just variations. You can fry the bird whole or pre-cut it into portions. Both methods have their advantages and, of course, disadvantages. Cooking a duck dish with apples, quinces, pineapples or any other fruit filling gives the meat of this bird a sweet and sour taste, emphasizing its natural aroma. By pushing the minced meat into the abdominal cavity and sewing it up, you can achieve a guaranteed result, but the process will take longer than with a fragmented approach. By placing pieces of the carcass on a layer of chopped fruit, it can be cooked faster, but you should remember that a whole bird served on an oval dish looks more beautiful and impressive, unless, of course, it is overcooked, which, unfortunately, happens often. It is difficult to choose the optimal balance, combining a golden crust and readiness throughout the depth. However, in this case it is better to overdo it a little so that when you cut the bird you won’t find any blood.

The role of fruit filling

When preparing a duck dish, fruit filling not only adds flavor. Apples or quince play the role of sorbents, absorbing excess fat, that is, they neutralize the nutritional deficiencies of the meat of this bird. The acids contained in these fruits largely neutralize the effect of fats on the digestive system, therefore, it is much easier for the body to process them. Another way to get rid of excessive heaviness in the stomach is to remove visceral fat before cooking. It's simple, it is located at the very entrance to the abdominal cavity. The “nutryak” itself is a healthy thing, it is very high in calories, but it is better to eat it later, after frying the crackling and breaking two or three eggs on top. This is also, by the way, a type of duck dish. And lastly, don’t overeat and enjoy the taste.

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The second method is when the duck is roasted in a closed oven. The temperature in the oven is initially high and then gradually reduced. Duck baked in this way has crispy skin, and the meat, although fatty, is not cloying and surprisingly appetizing. There is another method called "chashao", where the duck is pierced with a huge fork and fried while held over the fire. But in the process of more than a century of development, only two methods were recognized as the most optimal, which are now used. The first is duck roasted in a suspended oven, and the second is duck roasted, essentially baked, in a closed oven. Although the taste of these ducks prepared in different ways has its own characteristics, the whole problem lies in the “roasting methods”, and therefore this dish is called “Peking roast duck”.

Duck (goose) with apples

Compound

duck or goose - 1 carcass (weighing ~ 2 kg),

salt,

pepper,

paprika,

garlic

For filling

apple - 1 piece,

dried apricots - 50 g,

prunes - 50 g,

orange - 1 piece,

nuts (almonds, cashews or walnuts) - 30-50 g

For decoration

apples,

orange,

greenery

Preparation

Rinse the duck or goose well and dry it.

Salt, pepper and sprinkle with paprika inside and outside.

Rub the inside of the duck with garlic passed through a garlic squeezer.

For filling:

Wash the apple, peel and cut into small pieces.

Peel the orange and cut into small pieces.

Rinse prunes and dried apricots and dry.

Mix chopped apple with prunes, dried apricots, orange and nuts.

* if desired, the duck can be stuffed only with apples - peel the skin and cut the apples into slices. It is advisable to take apples of the Antonovka variety.

Place the filling inside the carcass and plug the hole with toothpicks or sew it up with thread.

Grease the duck with vegetable oil (so that the skin is not boiled) and place it on a baking sheet lined with foil or in a deep baking dish (you can also cook it in a duck roaster) on its back.

Place whole or halved apples next to the duck.

Cover the baking sheet tightly with foil and place in the oven over medium heat for 2-3 hours (cooking time depends on the weight of the bird - the higher the weight, the longer the cooking time).

Baste the duck with any fat that has been released every 30 minutes.

* to make the duck lean, pierce the breast and legs of the bird with a toothpick while baking

15-20 minutes before being ready, remove the foil, pour out the accumulated fat, pour orange juice over the duck and brown in the oven without covering with foil or a lid.

Serve the duck on a large platter and garnish with baked apples and orange slices.

Stuffed duck and duck carpaccio, Peking duck and Krakow duck are perfect for the New Year's menu. What can we say about the familiar taste of duck with apples from childhood - by the way, they can be replaced with oranges, plums, quinces or pears. Let us add that the sharp taste of duck can be easily made more subtle - with the help of marjoram, rosemary, sage, tarragon or thyme.

A young duck is small in size, has light skin and soft meat. Older ducks have more nuances of flavor, and most importantly, more flesh, which is essential for a duck. An average bird, weighing up to 2 kg, is barely enough for four people, because it contains less meat than bones and fat. In this connection, the question of minced meat filling arises. For example, duck with dried apricots, dried cherries, orange zest, bread crumbs and egg is good.

Before cooking, you can treat the duck so that the skin becomes crispy during baking. To do this, the bird needs to be doused with a large amount of boiling water so that the skin turns white and tightens. Then dry it, rub it with dry white wine and salt on the outside and inside and put it in the refrigerator overnight - on a wire rack, without covering it, to dry. Before roasting, pierce the skin of the duck with a fork and rub it with something. For example, ginger powder.

An average duck roasts for about an hour (30-40 minutes per kilogram). If you undercook, you will end up with a bloody duck.

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Duck stuffed with apples, raw semi-finished product for restaurant

Technical and technological map No.Duck stuffed with apples, raw semi-finished product for restaurant(CP recipe No. 713)

Publishing house "Economy", Moscow 1983

APPLICATION AREA

This technical and technological map applies to Duck stuffed with apples, raw semi-finished product for a restaurant, generated into the name of the object, city.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of raw semi-finished products duck stuffed with apples must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Broiler duck (cleaning act)	1000,0	0,00	1000,0	0,00	1000,0
Salt	5,0	0,00	5,0	0,00	5,0
Ground black pepper	1,0	0,00	1,0	0,00	1,0
Mayonnaise	20,0	5.00 (portioning)	19,0	0,00	19,0
Soy sauce	10,0	0,00	10,0	0,00	10,0
Fresh apple, peeled from the seed nest, p/f	392,0	0,00	392,0	0,00	392,0
Granulated sugar	10,0	0,00	10,0	0,00	10,0
Honey	20,0	5.00 (portioning)	19,0	0,00	19,0
Mustard	20,0	5.00 (portioning)	19,0	0,00	19,0
Exit					1475

Cooking technology Duck stuffed with apples, raw semi-finished product for a restaurant

The duck carcass, cleaned of giblets and remaining feathers, is rubbed with a mixture of salt, ground black pepper, soy sauce, honey and mustard.

Peeled and seeded apples are cut into slices and sprinkled with sugar. The bird's belly is stuffed with prepared apples. The abdomen is sutured or pinned with toothpicks.

Sent to a hot shop for heat treatment. If the product is planned to be sent to another facility, the stuffed duck carcass is placed in a vacuum bag. Label (name of the semi-finished product, weight, date and time of preparation).

Transported in a refrigerated car body.

Characteristics of the finished dish Duck stuffed with apples, raw semi-finished product for a restaurant

Appearance– duck stuffed with apples, marinated. The duck carcass is placed in a vacuum bag and vacuum sealed.

Taste– characteristic of the incoming ingredients. No foreign taste.

Smell– characteristic of the incoming ingredients. No foreign smell.

6. Requirements for design, sale and storage Duck stuffed with apples, raw semi-finished product for a restaurant

Shelf life of semi-finished poultry products:

– chilled (carcasses):

– at temperatures from 0ºС to 4ºС and relative air humidity from 75% to 80% – no more than 2 days;

– chilled (pieces):

– at temperatures from 0ºС to 4ºС and relative air humidity from 75% to 80% – no more than 1 day;

Frozen (carcasses):

– at a temperature from minus 2ºС to minus 4ºС and relative air humidity from 75% to 80% – no more than 15 days;

– at a temperature not higher than minus 12ºС and relative humidity from 85% to 95% – no more than 1 month;

– at a temperature not higher than minus 12ºС and relative humidity from 85% to 95% in vacuum packaging – no more than 1.5 months;

– at a temperature not higher than minus 18°C and relative humidity from 85% to 95% and using a vacuum or modified atmosphere – no more than 3 months.

microbiological indicators raw semi-cooked meatballs stuffed with apples, must meet the requirements SanPiN 2.3.2.1078-01.