Duck meat is known to be incredibly healthy. Duck has a lot of microelements and has a pleasant aroma. If you stuff the duck with apples, it will give a specific taste to the dish, and if you marinate it in sauce, it will make the meat even more tender. In addition, the meat of this bird is very juicy, tender and incredibly tasty. Therefore, you just need to learn how to make a duck to please your guests and all members of your family. We hope that our recipes for this dish will help you with this.
No. 1: in honey sauce and with apples
This recipe is perfect for the New Year's table.
Prepare the products:
- Duck carcass
- 1 glass of liquid honey
- 100 gr. soy sauce
- 1 teaspoon sesame oil
Mix soy sauce with honey and sesame oil and stir well. Generously coat the carcass with the resulting sauce. Pour the rest inside the duck. Wrap it tightly in foil. Put in hot oven and bake for 2 hours. You can stuff the carcass with apples.
- read the collection of recipes and cook, Bon appetit. And if you need sauce, then we have already written about it, read it.
No. 2: with apples and honey
This recipe is very similar to the first, but it is perfectly complemented with fresh apples, which gives this dish a unique taste.
- 3 medium apples
- Lemon
- Honey - 2 tbsp. spoons (preferably liquid)
- Cognac - 2 tablespoons
- Salt and black pepper to taste
Wash the duck and dry it with a towel. Divide the lemon into two parts. Rub the bird with ½ lemon, pepper, and salt. Fill it with chopped fruit and sew it up. Pour 2 cups of water onto a baking sheet and place the stuffed bird there. Place in a preheated oven for 2 hours at a temperature of 200 o C. Do not forget to pour sauce over the bird during cooking, otherwise it will be dry. And for the sauce you need to dilute the cognac in honey.
Before serving, do not forget to remove what was sewn up on the duck. The dish can be served with apples, but you can remove them from the carcass if you like. Use this recipe for your holiday table.
Advice: The duck can be marinated in a sauce with honey for a while.
No. 3: with apples, honey and mustard
This recipe will make poultry meat very tasty and crispy.
Ingredients:
- duck weighing 1.5 kg;
- liquid honey – 2 tablespoons;
- mustard – 3 tablespoons;
- a small piece of ginger;
- 3 cloves of garlic;
- salt and pepper.
Preparation.
Well washed and dried duck, pierce it several times with a toothpick. Prepare the sauce with honey and mustard. They need to coat the duck well. Then you need to rub it with the peeled and chopped mass of garlic and ginger. Next, salt and pepper outside and inside. Place the cooked duck in a roasting sleeve and place on a baking sheet previously lined with foil. Bake at a temperature of 200-220 degrees for 60-90 minutes.
Complement this recipe - the duck can be stuffed with apples or oranges. Consume this dish It's better not to wait until it cools down. You can choose as a side dish vegetable salad or baked potatoes
Advice: Don't overdo it with mustard, otherwise your duck will taste bitter.
If you want to surprise your guests for the New Year holidays, then take these three recipes into service. Your duck stuffed with or without apples, with or without honey, will undoubtedly not go unnoticed at festive table. Delight your friends with your culinary skills. The above recipes will help you with this.
Before marinating, scald the duck with boiling water and dry. Prepare the marinade: mix soy sauce, honey, salt, pepper, garlic and herbs de Provence. Rub the resulting marinade thoroughly onto the duck inside and out and marinate in the refrigerator for at least 2 hours; if possible, leave to marinate overnight.
To prepare the filling, chop mushrooms, carrots and onions and fry on vegetable oil. Add rice to the fried vegetables, add salt and pepper, add water and leave to cook over low heat. At the end of cooking, add fresh dill if desired. Cool the filling, stuff the duck with it, sew the cavity of the duck with thread or connect it with toothpicks. Place the duck in a baking sleeve and tie the ends. We make several punctures on top to allow steam to escape.
Place the duck in the oven, preheated to 190 degrees for 1.5 hours. After the specified time, remove the duck from the oven, cut the sleeve and bake for another 30 minutes.
Duck in a sleeve in a honey-soy marinade stuffed with rice and vegetables is ready! More detailed recipe and the subtleties of preparation, watch the video.
Duck with honey according to this recipe turns out very tasty with beautiful golden brown crust, it is so aromatic and appetizing that it is simply impossible to take your eyes off this duck. This delicacy is quite simple to prepare. Let's look at the recipe and see how such a beautiful duck is prepared)))
Ingredients:
- 1 duck carcass 2 kg.
- 2-3 tbsp. honey
- soy sauce
- 1 tsp finely ground ginger
- 1 tsp black ground pepper
- 1/2 tsp. nutmeg(optional)
- 1 tsp tarragon (optional)
- This recipe is slightly different from traditional recipe duck with honey, when the duck is rubbed with a mixture of mustard and honey. Here I use a mixture of honey with soy sauce and spices, which results in very tender meat and a spicy-sweet golden brown skin.
- So, we buy a medium-sized duck carcass, the optimal weight is 2-2.5 kg.
- Wash the carcass inside and out, carefully remove the remaining feathers, cut out the tail, cut off the wings. Dry the duck with paper towels.
- Let's make the following mixture. Take a tablespoon of natural honey, preferably dark and thick. Add with 1 tsp. heaped salt, 1 tsp. ground black or white pepper, 1 tsp. ginger and ½ tsp. nutmeg.
- Pour in a little soy sauce to make a paste of honey and spices. If you plan to stuff the duck in honey with apples or buckwheat, then you don’t need to add any more spices. But if we don’t stuff it, then you can add your favorite herbs, such as tarragon.
- Coat all the insides of the duck with honey gruel.
- Rub the surface of the bird with salt, about 1 tbsp. l. coarse salt. It is not advisable to coat the surface of the duck with honey at this stage; anyway, the honey will not be absorbed through the skin, even if it is pricked.
- Wrap the duck in parchment and hide it in the refrigerator overnight (preferably for a day).
- We take the duck out of the refrigerator and drain the liquid that has collected inside it.
- We sew the duck's belly with thread or pin it with toothpicks.
- Prepare a mixture of honey, soy sauce, add a little ginger seasoning (no need to add pepper and salt).
- Coat the duck with the prepared honey gruel. Spread the honey in a thin layer. If you spread a lot, the honey will start to drip in the oven and burn on the baking sheet.
- Place the duck coated with honey on the grill. It is advisable to place a couple of layers of parchment under the back so that the grill does not leave marks on the bird. We place the grill with the duck on a baking sheet, this is done so that the duck fat drains. Wrap the wings and legs in foil to prevent them from burning.
- Place the entire structure in a well-heated oven. If the oven is equipped with a convector (fan), be sure to turn it on. Bake duck with honey at 180 degrees.
- We make sure that the skin does not burn; we turn the duck over from time to time so that the skin browns equally on all sides.
- When the duck skin becomes thin (melts and almost all the fat drains), we begin to coat the duck with a mixture of honey and soy sauce. They took out the duck, coated it and put it back in the oven. We repeat the procedure every 20-30 minutes.
- Bake the duck until the meat is done. Approximate time 2-2.5 hours (depending on each specific oven).
- We take our beauty out of the oven, carefully transfer it to a large tray, decorate with herbs and fruits. That's all, our oven-baked duck with honey is ready! We serve it to the table with pride. By the way, I don’t recommend staying in the kitchen for a long time, otherwise you might end up without a duck))) Also see Chinese
Duck is a finicky bird - cook it incorrectly and you will end up with a fatty piece of tough meat, burnt at the edges. However, even when cooked according to all the rules, with a tender crispy crust, the duck requires the completion of a masterpiece in the form of a sauce served with it.
There are millions of recipes for sauces for duck meat. This is both, and, and French, and Chinese. Other sauces are great with this bird, but it’s the honey that makes it absolutely amazing. It glazes and softens the skin, sweetens the meat, and goes well with both our mustard and oriental soy sauce.
Attention! The recipes we give are mainly used for marinating, glazing and baking. duck meat, carcasses, breasts. They will give the dish an appetizing look and will not add extra centimeters to the waist, as, for example, happens when using mayonnaise as a marinade.
When coating the duck with sauce before baking, make cuts in the skin so that the meat is also saturated with the marinade (however, do not cut the meat itself). In addition, it is worth coating the carcass not only outside, but also inside.
Honey mustard sauce for duck
- honey – 2 tbsp.
- prepared mustard - 2 tbsp.
- pepper - a pinch
- salt - a pinch
- favorite spices (garlic, turmeric, chili powder or ginger, paprika) - to taste and desire (optional)
- Mix the ingredients of the recipe and coat the carcass with the mixture (inside too). Leave it in the refrigerator overnight. But if you are in a hurry, go straight to the second stage.
- Bake the duck in the oven (180°C, 1 kilo of duck – 1 hour of cooking) until a golden brown crust forms, while pouring fat over it, which will melt into the baking dish.
Honey-soy sauce for duck
Especially tasty in this sauce duck breasts.
Prepare (for 2 duck breasts):
- soy sauce - 1 tbsp.
- honey - 1 tbsp.
- garlic - 1 clove
- allspice - a pinch
- thyme – 1 sprig
- salt - a pinch
- oil for frying breasts - 1 tbsp.
We prepare the dish according to this scheme:
- Quickly fry the meat in a frying pan (in vegetable oil), then put it in the oven (220°C, 10 minutes), then wrap it in foil and put it back in the oven (220°C, 7 minutes).
- Mix soy sauce with honey and chopped garlic, heat, but do not allow the temperature to rise above 50°C.
- Dip the duck pieces into the sauce and cook (in the oven) until browned.
- Remove the meat to a dish and pour over the liquid that formed after baking.
Honey-orange sauce for duck
Prepare (per 1 carcass):
- honey – 2 tbsp.
- orange zest– from 0.5 pcs.
- fresh lemon juice (fresh juice) – 1 pc.
- soy sauce – 1 tbsp.
- apple cider vinegar– 1 tbsp.
- garlic – 3 cloves
- fresh ginger, without peel - a small piece (about 3 cm)
- salt - a pinch
- pepper - a pinch
We prepare the dish according to this scheme:
- Grind the ginger and garlic, fry them in a spoon of oil.
- Stir in the honey, and when it melts, add the zest and vinegar. Simmer the mixture over low heat for 2-3 minutes. It is necessary to stir during the process.
- Add fresh juice, 2-3 tbsp. water and soy sauce. Continue simmering the sauce for another 4-5 minutes.
- Dip the duck meat baked in the oven (previously rubbed with salt and pepper) into the sauce and simmer in it for a couple of minutes.
Exotic pear sauce with honey
In this sauce recipe for serving with duck, pears can easily be replaced with your favorite fruits. They could be, for example, apricots or apples.
Prepare (per 1 carcass):
- honey (any liquid) – 100 ml
- whole Duchess pears (optional - apricots, plums, apples, quinces) - 1 kilo
- lime or lemon juice (fresh juice) – 2 tbsp.
- ginger, peeled, fresh, pureed – 1 tsp.
- cloves – 2-4 buds
- ground cinnamon - 1 tsp.
We prepare the dish according to this scheme:
- We remove the fruits from the skin, seeds, and cut them into small pieces.
- Sprinkle fruit pieces with fresh juice, add cloves, cinnamon and ginger.
- We begin to simmer, adding water if necessary (in case of burning).
- When the fruit turns into puree, cool the sauce slightly (to 50°C) and rub honey into it. In the original, honey is poured in immediately, but heating it above the specified temperature has a bad effect on its properties, so we suggest adding honey with the composition at the end of preparation.
- After adding honey, cool the sauce gradually and pour into a gravy boat. The duck with it is just brilliantly good.
If you want to cook the most delicious duck in the world, one that will literally make you want to lick your fingers, start by choosing the duck itself. The most delicious duck- Pekingese breed. Peking meat is very different in taste from ordinary duck. And second, no less important in cooking duck is the choice of recipe. Duckling loves fruit and honey! Therefore, the choice of ingredients for roasting duck in the oven is obvious. And it is important that the duck according to this recipe always turns out successful, it is well baked, beautifully fried and does not burn.
Duck Ingredients:
1 duck (about 2 kg),
2-3 apples,
1 onion onions,
1 tablespoon honey,
1 teaspoon ground coriander,
salt,
pepper to taste.
Recipe for duck with apples:
Preheat the oven to 180 degrees C.
Duck is much fattier than chicken or turkey. So that this excess fat comes out while cooking the duck in the oven and lubricates the skin, we will make several cuts on the breast and in all fat pockets with a fork or knife. We pierce only the fat, without touching the meat, otherwise the juice will run away along with the fat.
Trim off all excess skin and fat. Pat the duck dry with paper towels. Rub with salt, pepper and ground coriander outside and inside. Heat the honey in a spoon until it becomes runny, then brush the duck with honey thoroughly inside and out.
It's good if you have a deep roasting pan with a grate, but if you don't have a grate, it's not a problem. We lay out the bottom of the roasting pan, where we put the duck, with the fat and skins cut from the duck. Place the duck in the roasting pan.
Cut the apples and onions into quarters and place them in the cavity of the duck. You can add herbs, cranberries, lemon or orange, as well as dried fruits such as prunes, apricots, raisins, any of the proposed ones will add their own unique touch. While the duck is roasting, all these fruits, vegetables and herbs will add incredible flavor to the meat. In combination with apples it will be especially tasty.
We tuck the tips of the wings behind the back of the duck to prevent them from burning.
Pour 50 ml of water inside the carcass and tie the legs.
Cover the roasting pan with aluminum foil, or if you are lucky enough to have a heavy-duty roasting pan with a lid, use that. Roast the duck, covered, for about 45 minutes.
Remove the lid, increase the oven temperature to 220 degrees C and fry the duck for another 30 minutes.
If the skin is not golden brown during this time, raise the temperature slightly and fry for another 10-15 minutes until the skin is golden and crispy. For those with a cooking thermometer, the cooked duck should be about 80 degrees C at the thickest part of the thigh.
Let the duck rest for 10-15 minutes before serving, unless, of course, everyone around you, including you, manages to resist the temptation to try a piece :).
And a few words for owners of a very large duck: bake a duck weighing about 3 kg under a lid or foil for 1 hour, 4 kg - an hour and a half, and further baking in the same way as for a 2-kilogram duck.
