Duck in foil in the oven: step-by-step cooking recipes

Prepared by: Anton Soroka

09/12/2017 Cooking time: 2 hours 20 minutes

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I think a lot of people have a duck pot in their kitchen or pantry. It resembles a cauldron, only oval in shape. Cabbage or potatoes are often cooked in this dish. I'll tell you how to cook duck in a duck pot.

Cooking secrets

Before cooking, inspect the surface of the carcass for feathering. Burn the existing “stumps” over a gas burner.
If the bird is frozen, defrost it in the refrigerator on the bottom shelf.
Do not use a microwave oven or water for defrosting, otherwise the dish will turn out dry and tasteless.
The meat will not be tough, dry or too fatty if you bake a young bird. Therefore, choose an individual weighing no more than 2-2.5 kg.
The specific smell of duck meat can easily be smoothed out by an aromatic marinade, in which it is advisable to soak the duck for at least 3 hours. Also, when cutting up the bird, remove the rump, where the scent glands are located.
The duck is stuffed with apples, citrus fruits, dried fruits, cereals, vegetables, and mushrooms.
Sew the stuffed belly with thread so that the filling does not fall out during baking.
When roasting, the duck will not dry out if you pour the juice and fat over it, or cook it in a cooking sleeve or food foil. Then the carcass will be juicy and tender.
The time it takes to bake a duck in the oven depends on its size. But on average, 1 kg of poultry requires 45 minutes, plus 20 minutes for browning.

Practical advice

For baking, it is advisable to use a whole carcass weighing no more than two and a half kilograms. This relatively low weight indicates the youth of the bird. It is extremely important that the duck you choose has not been pre-frozen. Otherwise, its meat will become quite tough and lose most of its original taste. If you still weren’t able to buy a fresh carcass, you need to defrost it in the lower compartment of the refrigerator.

Before baking the duck in the oven in foil, wash it, dry it and remove excess fat. Be sure to cut off the tail from the carcass, which contains the sebaceous glands, esophagus and upper sections of the wings, which contain practically no meat. The carcass processed in this way is kept for at least a couple of hours in lemon juice, good wine, beer, table or apple cider vinegar with the addition of dried aromatic herbs. Various types of pepper, cumin, coriander, basil or thyme are usually used as spices. To give the poultry meat a slight sourness, it is marinated in cranberry or lemon juice, and to make the duck’s taste more unusual, it is rubbed with a mixture of garlic and flower honey.

Further actions largely depend on the recipe you choose. The marinated carcass is stuffed with apples, buckwheat or any other filling, or simply sent straight into the oven. The average duration of heat treatment is about two hours.

Duck baked with oranges

A tasty and aromatic baked duck stuffed with oranges will decorate the festive table on a magical New Year's Eve.

Calorie content per 100 g - 369 kcal.
Number of servings: 1 duck for 6 persons
Cooking time - 3 hours

Ingredients:

Duck - 1 carcass (2.5-3 kg)
Salt - 1 tsp.
Soy sauce - 100 ml
Oranges - 3-4 pcs.
Ground ginger - 1 tbsp.
Orange juice – 100 ml
Honey - 50 g
Ground black pepper - 1 tsp.

Cooking duck baked with oranges:

Squeeze 100 ml of juice from one orange, and cut the remaining oranges into 4-6 parts.
Mix soy sauce with orange juice, honey, ginger and pepper. Add a little salt.
Stuff the washed duck with oranges and brush with marinade.
Place it in a baking sleeve, place it on a baking sheet and place in a preheated oven at 180 degrees for 2-2.5 hours.

Peking duck baked in foil

Ingredients for preparation:

duck carcass – 2.5 kg;
liquid honey – 3 tbsp;
coarse table salt;

Ingredients for marinating:

sesame oil – 25 ml;
honey – 30 g;
soy sauce “Classic” - 50 ml;

To prepare Hoisin sauce:

sesame oil – 1 tbsp;
soy sauce - 75 ml;
wine vinegar – 10 ml;
salt, black pepper, hot pepper, garlic powder - 1 tsp each.

Cooking time: 2 hours.

Nutritional value per 100 g: 306 kcal.

Step by step description:

Rub the processed duck carcass with coarse salt and place in the refrigerator overnight;
The next day, pour boiling water over the bird several times, and then spray it with air on all sides. This is done using a syringe with a thick needle;
Then prepare the marinade: combine sesame oil, honey and soy sauce. Rub the duck with this marinade every half hour (for 4 hours);
Preheat the oven to 2500C. Pour water into a baking tray and place a wire rack on top. Place the marinated duck on a wire rack, cover the top with foil and bake for 1 hour. Then reduce the temperature to 1500C and bake for another 1 hour;
Prepare Hoisin sauce: combine all the necessary ingredients and puree until smooth;
Cut the finished duck into thin slices and serve along with the sauce, pickled cucumbers and green onions.

Baked duck in the oven with potatoes

Stuffed duck with potatoes will take center stage on the holiday table. The tubers are soaked in duck fat and are juicy and tender.

Ingredients:

Duck - 1 carcass
Potatoes - 1 kg
Mayonnaise - 3 tbsp.
Honey - 1 tbsp.
Garlic - 1 head
Mustard - 1 tbsp.
Salt - to taste
Vegetable oil - 2 tbsp.
Ground black pepper - 1 tsp.

Cooking baked duck in the oven with potatoes:

Rub the duck thoroughly on all sides with salt and pepper and crushed garlic (3 cloves).
For the marinade, mix mayonnaise, honey, mustard and coat the bird with this mixture.
Peel the potatoes, wash them and fry the whole tubers in a frying pan in vegetable oil until a nice crust appears. Season them with salt, the remaining chopped garlic and sprinkle with your favorite herbs.
Stuff the duck with potatoes and sew up the cut on the belly.
Pour 100 ml of water into a baking dish, place the duck there and place it in a preheated oven at 220°C for 2 hours. Water it with dripping fat every half hour.

Bird with apples in wine

Duck baked in foil is a win-win and very simple dish that has repeatedly helped out many housewives. To feed your family and friends a satisfying and tasty meal, you will need:

Poultry carcass weighing 2 kg.
50 g butter.
3 tsp. melted honey.
A glass of dry red wine.
1 kg sweet apples.
Sugar, salt and spices.

You need to start the process by preparing the sauce. To do this, combine wine and honey in a saucepan and boil it all over low heat. After the volume of the mixture is reduced by half, add butter to it. Mix everything well, cool and divide in half. 500 g of chopped and peeled apples are immersed in one of the parts.

Now it's time for the duck. Its mot is dried and rubbed with salt and spices, and then stuffed with pickled apples, brushed with the rest of the sauce and wrapped in foil. Bake the bird at 200 degrees for about an hour and a half. Then it is freed from the foil, covered with halves of the remaining apples sprinkled with sugar, and briefly returned to the oven.

Roast duck with apples

A classic recipe and simply a real treat - duck with apples, baked in the oven.

Ingredients:

Duck - 1 carcass
Apples – 500 g
Salt - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Water - 0.5 tbsp.

Preparing baked duck with apples:

Wash the apples, remove the seeds and cut into 8 pieces.
Rub a clean and dry duck with a mixture of salt and pepper on all sides.
Fill the duck's belly with apple pieces and sew it up with thread.
Place the duck in the duckling pot, tummy down, pour in water, cover with a lid and place in a preheated oven at 200°C.
After 30 minutes, reduce the temperature to 180°C, remove the lid and pour the resulting juice over the duck.
Send it further to bake for 2 hours, periodically turning over and pouring juice over it.

How to cook “Duck in a duck pot”

Wash the gutted duck and singe the feathers. Pat the duck dry with napkins.

Peel and wash the potatoes, cut them in half, and if they are large, cut them into 3-4 pieces.

Wash the apples and cut them into slices, remove the seeds. Wash the mushrooms and leave them whole.

Peel and chop the garlic, herbs, mix with the rest of the spices and vegetable oil. Rub the resulting mixture onto the duck.

Stuff it with apples, use toothpicks or threads to secure the belly so that the apples do not fall out.

Pour 0.5 liters of water into the duck pot and place the duck back down. Place potatoes and mushrooms on top, cover the duckling with a lid.

Place the duckling in an oven preheated to 240 degrees for 90 minutes, then open the lid and bake for another 15-20 minutes.

Place the duck on a plate and leave for 10-15 minutes. Serve the whole duck with vegetables.

Duck stuffed with buckwheat

Roasted duck in the oven, stuffed with buckwheat. The resulting bird is tender and juicy, and the grain is imbued with the aromas of spices and juice, making it crumbly and tasty.

Ingredients:

Duck - 1 pc.
Buckwheat - 2 tbsp.
Mustard beans - 2 tsp.
Ground black pepper - 1 tsp.
Ground coriander - 1 tsp.
Dry Italian herbs - 2 tsp.
Ground ginger - 1 tsp.
Vegetable oil - 2 tbsp.
Lemon juice - 0.5 tsp.
Bay leaf - 2-3 pcs.
Salt - to taste

Cooking duck stuffed with buckwheat:

Boil buckwheat in salted water until half cooked.
Crush the bay leaf with your hands and mix with salt (2-3 tsp) and all the ingredients for the marinade.
Wash the duck and dry it with a towel so that it is as dry as possible.
Then coat it with marinade on all sides and stuff it with buckwheat. Secure the edges of the abdomen with toothpicks or sew with thread.
Place the duck in the baking sleeve and place it in the refrigerator for 3 hours.
After this time, send the duck to the oven to bake at 180°C for 2 hours.

Poultry stuffed with fruit

Duck baked in foil with apples has long become a classic of the culinary genre. It is equally good for a quiet family dinner and a noisy holiday feast. To prepare it you will need:

Duck carcass.
5 apples.
2 oranges.
50 g natural honey.
Small onion.
5 cloves of garlic.
Duck fat, salt and spices (cinnamon, curry, pepper and nutmeg).

The washed and dried carcass is rubbed with a mixture of garlic, salt and spices and placed in the refrigerator for two hours. While the bird is marinating, you can start preparing the filling. To create it, slices of apples and oranges are fried in a frying pan greased with duck fat. Then they add honey, cinnamon, curry and a little citrus zest. All this is simmered over low heat, cooled and stuffed inside the bird. The hole in the tail is covered with a peeled onion, and the carcass itself is wrapped in foil and put in the oven. Prepare it at 180 degrees for two hours. Thirty minutes before the end of the process, carefully remove the foil from the duck so that it has time to brown.

Stewed cabbage as a side dish for duck

Stewed cabbage as a side dish for meat, sausages or duck is prepared in Germany, the Czech Republic and Poland.

Ingredients:

red cabbage – ½ head;
prunes – 8-10 pcs.;
sugar – 1 tbsp;
onion – 1 pc.;
apples – 1-2 pcs.;
butter – 2 tbsp;
wine vinegar – 2 tbsp;
salt, spices.

Preparation:

Peel the onion and cut into thin half rings.
Chop the cabbage into not too thin and long strips.
Rinse the prunes with hot water, remove the seeds and cut into strips.
Peel sour apples and cut into thin strips.
Fry the onion in butter and then add the cabbage.
Fry the cabbage until soft, sprinkle with sugar, add a couple of clove buds, a little anise or cumin.
Sprinkle with pepper and pour in vinegar diluted with water. Add prunes, stir and continue to simmer over low heat.
After a quarter of an hour, add the apples and simmer for a few more minutes.

Serve the prepared red cabbage with the baked duck in a separate bowl, or in portions.

Cooking lesson

The simpler the side dish for duck meat, the tastier and more harmonious the prepared dish will be. A side dish of beans will ideally complement the taste of duck with orange sauce. Let's cook peas in a clay pot.

Ingredients:

softened butter – 50 g;
salt, seasonings - a pinch;
crushed peas - 2 cups;
filtered water – 5 glasses.

Preparation:

We first sort out the peas and then rinse them thoroughly with running water.
Place the crushed peas in a bowl and fill with boiled water. Leave for a couple of hours.
We drain the water and place the peas in two clay pots.
Fill everything with filtered water. The liquid should completely cover the peas, but not reach the very neck of the pot.
Immediately add a pinch of fine-grained salt, a mixture of ground peppers and softened butter.
Cover the clay pots with lids and place them on a wire rack in the oven.
Simmer for 1.5-2 hours at a temperature of 180°.

Advice! You can prepare this side dish in a slow cooker. Cooking time will be the same. To improve the taste, add some chopped herbs.

Roast duck is the perfect New Year's dish. Dmitry Zotov, chef of restaurants, and, shared his professional knowledge with us about how to prepare a duck for baking, how to stuff it and what to serve with it.

Dmitry, what should be the weight of an ideal roasting duck?

Starting from two kilograms - two kilos one hundred grams, two two hundred or three hundred - the ideal weight of a duck for roasting. This is a wonderful bird: it already has a lot of meat and it is not old yet.

If the duck is frozen, how to properly defrost it before baking?

You need to remove the duck from the refrigerator and, without opening the package in which it is frozen, leave it at room temperature. must thaw completely. Under no circumstances should ducks be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.

How to treat a duck before baking?

If the duck has feathers, you need to singe the bird and remove the feathers.
If there are any giblets, remove them. If the bird is already without feathers, take the time to process it before baking. Take any convenient tweezers and remove the remaining feathers that stick out from the skin. Then tuck the wings. There is such a power move called the “ chicken wing
”.

You should do the same with the duck. Take a duck wing, cut off the outer phalanx, and wrap it from the breast to the back. Turn it so it rises. Also fill the second one. This is necessary so that the wings do not spread out in different directions during baking, but are neatly folded. This technique does not in any way affect the dryness of the bird or, as they say, the fact that the wings may burn. It's just more aesthetically pleasing.

What spices are best to use for roasting duck?

You can buy a ready-made mixture for duck; now there are many different sets of these on sale.
The prepared duck should be rubbed with spices outside and inside, and left overnight in the refrigerator. Or you can prepare your own proprietary spice mixture. For example, for Peking duck, you need to take the Chinese Five Spice
, cinnamon, star anise, hoisin sauce, rice vinegar, leeks, ginger and garlic. Mix the spices, chop the ginger and garlic, and chop the leek coarsely. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.

Then put leeks inside, sew up the belly and bake. Remove the onion from the finished duck and you can eat it. By the way, they used to feed Peking duck to emperors: they threw away the meat and ate only the crispy skin. Other spices that go well with duck include cardamom, cinnamon, and star anise. The main secret is that all spices must be put in the correct proportions and in small quantities, and you need to know which spice is how strong.

Are there any spices that don’t go well with duck and can ruin the taste forever?

By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Hot cayenne pepper, for example, is not needed at all for duck. But a bay leaf will work well. By the way, it is used in Beijing marinade. But you only need a little bit of it.

Can vanilla go with duck?

Why not. If you stuff a duck with pears and add a vanilla pod, you will get a vanilla duck, the taste will be very interesting.

How to bake a duck so that the breast remains juicy?

You need to heat the oven to 80-90°C and put the duck in there for two hours, let it lie.
Then take out the duck and stick a meat thermometer or probe into the thickest part ( for example, in the leg or thigh
) and check that the temperature of the meat is about 65-67°C. If the result is achieved, let it sit without the oven, let it sit in the air for another half an hour and it will finish. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and place in the oven until the duck acquires color and becomes golden brown. This way the duck will not be completely cooked and will remain juicy. Remember, breast always cooks faster than legs. This is a general rule or, you want, a technology for roasting duck. And it doesn’t matter whether you stuff it or not. This is exactly how you should always act.

Why does baking matter?

For baking, take the most ordinary baking sheet so that the duck fits completely. The duck roast is also suitable for baking or stewing.

Many people bake duck with apples. Does the variety of apple matter?

Choose the latest apples - those that are picked before the first frost. They have a bright taste, strong flesh and are shelf-stable. Better, of course, than domestic varieties. But if there are none, take Granny Smith apples from imported apples - they retain their texture perfectly.

How to prepare apples for filling?

Apples must be peeled and cut into large slices.
Add lemon juice, lemon zest, raisins, cinnamon and walnuts ( first fry them in a dry frying pan and chop them quite coarsely
), and honey is a must. You will get an original spicy filling.

Besides apples, are there more original options?

Certainly! Take a baking sheet, put a lot of tangerines and cinnamon sticks around the duck and put it in the oven. Let it bake at 80-90°C for 2 hours or a little more, depending on the size of the duck.

How does the roasting time of a duck depend on its size and why bake it for so long?

A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then you need to further check its readiness during the baking process. Such a long time is necessary so that the protein does not deteriorate, so that the meat remains pink, then the duck turns out juicy. After all, there is not much fat in the duck; there is nothing to render there. If you bake the duck so as to render out the fat, you will end up with dry meat. And in duck, fat is important, because it also affects the taste. Excess fat will, of course, go away during baking, but some of the fat should remain inside.

How to make the filling juicy?

If you stuff a duck with couscous or other cereal filling, then during the baking process a lot of juice and fat will be released from the duck (
about a glass
), which is what the filling will absorb. Couscous, rice or millet have good absorbent properties. But if in doubt, you can add butter to the filling.

How to sew up a stuffed duck?

Kitchen twine or thread. If there are no special ones, take regular threads, the thickest and strongest. The whole point of stitching is to puncture the fat, so use a thick needle. Well, a thimble won't hurt.

What sauce is best to serve with roast duck?

The best sauce for duck can be prepared using the juice of the same duck, which will flow out during the cooking process. I recommend frying onions, carrots and celery in equal proportions in olive oil, adding two anise stars, frying it further and adding honey. Pour in the red wine, and when it has evaporated, add the duck juice and a little water. Add salt, sugar and black pepper. You can also use some frozen lingonberries. Boil the sauce until it thickens, then strain and separate the vegetables.

What side dish goes best with baked duck?

Tangerine chutney. Take equal parts of white wine vinegar and sugar. Evaporate a little over high heat to form a syrup. Add cinnamon stick, chopped chili pepper and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallots. Place all this in a bowl. When the temperature of the syrup is 80°C, pour over the tangerines and let stand until cool. Here is the original side dish.

Illustrations:

restaurant press service

What could be tastier and healthier than duck meat? Only duck with the right side dish. Duck is a rather rare guest on the family table. As a rule, it is prepared only for holidays: it is baked whole in the oven. But there are many ways to prepare this meat. It can be fried, steamed, baked and boiled, either whole or in parts.

But cooking such meat without a side dish would be an unforgivable omission. What side dish is best for duck and what subtleties should be observed in its preparation?

In wine-vinegar marinade

Using the technology described below, a very aromatic and soft duck is obtained, covered with an appetizing golden brown crust. To prepare it you will need:

Poultry carcass weighing 2 kg.
60 ml dry red wine.
6 cloves of garlic.
40 ml 6% wine vinegar.
70 g natural honey.
35 ml refined oil.
Pepper, nutmeg, cinnamon and ginger.

You need to start the process by creating a marinade. To do this, combine crushed garlic, spices, honey, oil, wine and vinegar in a deep bowl. The resulting mixture is coated with the washed bird carcass and left for a day. After this time, it is wrapped in foil and transferred to the mold. The bird is sent for further heat treatment. For those who don’t know how long to bake a duck in foil in the oven, you need to remember that the duration of the process depends on the weight of the carcass used.

With oranges and quince

This tender and appetizing dish has a distinct citrus aroma and pleasant taste. To prepare it you will need:

Duck weighing 1.6 kg.
600 g oranges.
100 g quince.
2 tsp. sea salt.
2 tsp. honey
25 ml soy sauce.
2 cloves of garlic.
Ginger, hot and black pepper.

The washed duck is rubbed with a mixture of salt and spices and left for five hours. At the end of the designated time, the carcass is stuffed with orange slices and quince pieces, and the skin is coated with honey combined with a small amount of citrus juice. All this is covered with foil and placed in a mold. The poultry prepared in this way is sent for further heat treatment. Those who are interested in how long to bake a duck in foil in the oven should remember that the duration of the process in this case is about fifty minutes.

With cardamom and rosemary

Duck baked in foil using the technology described below turns out to be extremely juicy and aromatic. It goes well with boiled rice or potatoes, which means it will help to slightly diversify your usual diet. To prepare it you will need:

Duck carcass.
4 g cardamom.
½ tbsp. l. rosemary.
3 medium sour apples.
Salt, refined oil and pepper.

The washed and plucked duck is thoroughly dried with paper towels. Then it is marinated in a mixture of salt, vegetable oil, cardamom, rosemary and pepper. The carcass prepared in this way is stuffed with slices of peeled apples, sewn up and wrapped in foil. Bake it at 180 degrees for about an hour and a half. At the end of the designated time, the bird is freed from the foil, watered with the released juice and brought to full readiness.