How long does it take to roast a duck in the oven?

How to cook (bake) duck in the oven with apples

duck weighing approximately 2 kg 300 g;
30 ml soy sauce;
6 firm green apples;
50 g honey;
40 g butter;
300 g dried fruits;
160 g poultry seasoning;
1 lemon.

Remove feathers from the carcass. To obtain soft juicy meat, rub it with spices. Let sit in a cool place for at least 6 hours.
At this time, prepare the stuffing mixture. To do this, rinse the dried fruits and immerse them in warm water for half an hour. Cut the apples into 4 pieces and remove the core.
Cut the citrus in half. Use one half to squeeze the juice and grate the zest. Combine the grated zest with apple slices, dried fruits and 25 g of honey.
Place the resulting mixture in the middle of the carcass and secure the hole by securing the skin with thread or a pair of toothpicks.
Prepare the composition for rubbing the carcass. To do this, mix the prepared lemon juice with heated butter, soy sauce, the remaining honey and grated zest. Make cuts with a sharp knife across the entire surface of the carcass in the shape of a mesh. Pour the mixture over the duck.
Wrap the bird in foil, place in the oven and bake at 180 degrees for one hour. After this, turn the bird over and poke holes in the back with a fork or knife. Reduce the temperature to 170 degrees and bake for another hour and a half.

The level of doneness of the duck can be determined by piercing the meat with a fork. The appearance of pinkish liquid indicates that the dish is not ready yet. You will know that it is completely ready when you see a colorless liquid flowing out.

Duck "Festive"

Of course, the process of cooking duck in the oven is considered painstaking and lengthy, but the result is clearly worth it. We invite you to bake the bird in a stunningly delicious orange-honey marinade. We will also make cranberry sauce to serve the bird.

Ingredients:

duck carcass – 1.5-2 kg;
refined vegetable oil – two tablespoons. spoons;
garlic - one head;
dried rosemary - one teaspoon. spoon;
ground allspice;
dried thyme - one teaspoon. spoon;
sweet and sour apple – four pieces;
salt – 1 ½ teaspoon. spoons;
freshly squeezed lemon juice - two tablespoons. spoons;
honey - four teaspoons. spoons;
orange - one piece;
cranberry berries.

Preparation:

We peel the garlic head and pass the cloves through a press.
Transfer the garlic mass into a bowl.
Read also: Salted lard in brine using a cold and hot method - two recipes for salting lard using the “wet” method.
We also add the specified amount of salt, dried rosemary, thyme and ground allspice.
Add refined vegetable oil.
Squeeze the juice out of the orange using any convenient method. Add freshly squeezed juice to the bowl.
Mix all ingredients until the marinade has a uniform consistency.
We cut up the duck carcass, clean and wash it. Don’t forget to remove the tail, and after washing, dry the meat thoroughly with napkins.
We make random punctures all over the surface of the duck with a toothpick. This is necessary for better absorption of the marinade.
We take a strong bag and put the duck into it.
Lubricate the bird evenly on all sides, including the inside, with marinade.
Close the bag tightly and place the duck in the refrigerator for 8-10 hours.
After the allotted time for marinating has passed, we proceed to further preparation.
Core the apples and cut them into slices.
To prevent the apples from darkening, pour freshly squeezed lemon juice over them.
Stuff the duck with apple slices.
We fix the edges of the skin with threads or toothpicks.
To prevent the wings from burning, pin them to the duck carcass with a toothpick.
Cover a baking sheet with high sides with several layers of foil.
Wrap the duck legs in foil and transfer the bird to a baking sheet.
Wrap the duck well in foil and put it in the oven.
Cook the duck for half an hour at a high temperature, then reduce the temperature to 180° and continue baking for another 1.5 hours.
Combine the remaining marinade with honey and stir until the mass acquires a uniform consistency.
Read also: Recipes for salads with apple and celery root
Lubricate the duck with this mixture and simmer for another half hour, but in the open form.
Let's make a sauce from cranberries and honey. To grind, use an immersion blender.
Serve any side dish with the duck. Buckwheat, rice porridge or mashed potatoes are best.

How to bake (cook) duck in oranges in the oven

Another great secret on how to cook homemade duck so that it is tasty and appetizing. To prepare this dish you will need:

duck weighing 2 kg – 2 kg 200 g;
45 ml apple cider vinegar;
8 – 10 cloves of garlic;
12 g of Provençal herbs;
10 g salt;
ground pepper to your taste;
4 oranges.

Remove feathers, using tweezers if necessary. Remove excess fat. Wash and dry the carcass. Make mesh-shaped cuts.
Prepare the marinade. Squeeze the juice of one orange and grate the zest on a fine grater. Combine the resulting ingredients and add black pepper, crushed garlic, vinegar and spices.
Rub the resulting mixture thoroughly onto the carcass, inside and out. Cut the remaining oranges into small slices and place them in the middle of the carcass. Sew the skin over the hole or secure it with toothpicks.
Place the carcass in a baking dish, pour over the remaining marinade, and season with spices. Place in a cool place for at least 5 hours.
After this, place the bird in the roasting sleeve. Don't forget to make punctures in it with a needle. Bake for 2 hours 30 minutes at 190 degrees. After this, cut the sleeve and bake for another 20 minutes until golden brown.

How long does it take to roast a duck in the oven?

Not every housewife undertakes to cook baked duck. This process requires certain culinary skills and knowledge. The duration of its heat treatment depends on a number of factors and can vary from one to 2.5 hours. It depends on the age of the bird and how you bake the duck - whole or in portions.

On a note! Set the oven temperature within 190-250°.

It's not always possible to cook duck the way you would like. The meat turns out either tough or dry. We hope that the culinary advice of professionals will help you prepare amazing duck meat. And we'll start with choosing a carcass. Of course, it should be chilled, young and large in size.

On a note! If you bake a whole small duck, it will most likely dry out during cooking and the taste of such meat will disappoint you.

But you can bake the duck in its own juice. To do this, use aluminum foil, a thick-walled duck pan or an airtight sleeve. How long to roast duck in the oven in foil? At least 1.5 hours. If the weight of the bird carcass is more than 2 kg, then it should be cooked for about 2.5 hours. Approximately 15-20 minutes before the end of baking, carefully open the foil so that the duck is baked to an amber crust.

If you bake a duck open, for example, in a baking tray, you will have to periodically baste it with the fat that is released, otherwise the meat will turn out dry and the skin will be tough. There is absolutely no need to do this if you are cooking duck meat in the sleeve. How long does it take to roast duck in a sleeve in the oven? The duration of heat treatment will vary from 1.5 to 2.5 hours.

Before cooking, the duck carcass is plucked, washed and dried if necessary. Please note that the tail must be removed from the back. If this is not done, the baked meat will eventually acquire an unpleasant aroma. The tips of the wings are cut off. If you bake a duck open, it is better to wrap the legs and wings in foil so that they do not burn or char.

Traditionally, it is customary to rub the duck with coarse salt and pepper mixture, but you can also use all kinds of marinades that will give the treat an incomparable aroma and amazing taste. The choice of marinades is almost unlimited, but there are options that are most popular among chefs.

List of marinades:

honey;
orange;
wine;
mayonnaise

A whole duck carcass is usually stuffed. The undisputed leader among other fillings is apples. You can also use boiled buckwheat or rice groats, orange slices, etc.

On a note! The longer you marinate the duck carcass, the better. In general, the marinating process should not take less than 1.5 hours. You can also practice the injection method. Using a regular syringe, the meat is soaked in marinade.

You can check the readiness of the baked duck with a toothpick or the tip of a knife. The skin should be slightly dry, but the meat should be tender and soft. If juice mixed with blood is released, increase the cooking time slightly.

How to bake (cook) Peking duck in the oven

Another option for preparing juicy duck according to the national recipe of Chinese cuisine. It will surely appeal to both experienced and novice cooks.

To prepare you need to prepare the following ingredients:

duck weighing 2,200 kg – 2,300 kg;
5 g ground black pepper;
40 g grated ginger root;
150 g and 20 g honey in separate portions;
125 ml wine;
3 ml sesame oil;
20g sesame seeds;
12 g salt;
2 individual servings of soy sauce, 30 g each.

The steps for preparing poultry according to this recipe are as follows:

Remove all feathers from the carcass and wash it thoroughly. To prepare the marinade, mix wine and salt. Lubricate the duck with the resulting mixture and let it lie in a cool place for 7 hours.
Combine grated ginger root with 150 g of honey, 30 g of sauce, oil and ground pepper. Rub the carcass thoroughly with the marinade and let it soak, placing it in a cold place for 3 to 5 hours.
After the allotted time has passed, wrap the duck in baking foil and bake at 180 degrees for 2 hours. During this time, prepare the mixture for greasing the meat. To do this, combine 20 g of honey with 30 g of soy sauce. After this, unwrap the bird and brush it with the resulting mixture.
After this, bake the duck for another quarter of an hour. Before serving the dish, sprinkle it with sesame seeds.

From this recipe you learned how to deliciously cook duck in the oven, and you will surely like this dish.

The basics of properly cooking duck in soy-garlic sauce in the oven

Before baking the duck, it is necessary to rinse it well, tar it if necessary, remove the remaining feathers, dry it and marinate for at least 3 hours, wiping it with spices inside and out. Because it is the marinating of the carcass that allows you to get the delicate taste of the meat. An important point in roasting duck is to achieve juiciness, softness and rich taste. Therefore, you should correctly calculate the cooking time in the oven, based on 45 minutes per kilogram of duck meat, while adding another 25 minutes for browning the bird.

Duck in dough, baked in the oven

How to bake (cook) duck in dough in the oven is another original recipe that your household will surely appreciate. The taste of the dish is spicy and unusual.

To prepare you will need:

duck weighing 1.3 - 1.5 kg;
6 cloves of garlic;
1 egg;
180 ml water;
500 g flour;
2 apples;
seasonings to your own taste.

By following the instructions below, you can prepare a truly royal dish.

Mix chopped garlic, freshly ground black pepper and salt in a convenient container. Rub the resulting mixture onto the outside and inside of the bird.
Place the cooked carcass in a container and leave it in a cool place for a day.
After the specified time has passed, prepare the dough. To do this, pour flour onto the prepared surface in a heap. Make a well at the top and pour in the egg and salt water. Replace the dough.
Cover the dough with a clean cloth and let rest for 15 minutes. At this time, prepare the stuffing mixture. Cut the apples, peel them from seeds and cut into slices. Stuff the duck with them.
Roll out the prepared dough to a thickness not exceeding 5 mm. Place the carcass in the center and wrap it with dough. Don't forget to leave a small hole for any steam to escape freely.
Place the baking sheet with the preparation in the oven and bake for 15 minutes at 190 degrees. After this, change the temperature to 150 degrees and let the meat simmer for 160 - 180 minutes. If the dough begins to turn brown during baking, cover the top with a sheet of foil.

After baking, remove the bird from the oven and brush the surface of the dough with oil. After this, you can cut the meat into pieces and serve.

Duck in the sleeve - general principles and methods of preparation

Those who can resist mega-calorie duck baked up the sleeve are the real heroes. But it’s unlikely that there will be many such ardent adherents of diets. This is a real pleasure, the ruddy skin and soft tender meat will not leave anyone indifferent. And everything turns out thanks to the oldest method of cooking - baking. The products are exposed to intense heat from all sides, resulting in well-processed juicy meat.

The baking sleeve is very convenient. With it, food will never be dry or half-raw. The sleeve is made of special polyethylene that is resistant to high temperatures. When heated, this safe material does not emit harmful substances, and its benefits are enormous. Products cooked in it are processed simultaneously with heat and steam, thanks to the ties that ensure tightness. You can bake using a sleeve not only in the oven, but also in a microwave oven or other devices that civilization provides us with. At the end of baking, the film can be cut to obtain an appetizing fried crust.

How to bake (cook) duck in the oven with potatoes

Prepare the necessary ingredients:

duck weighing approximately 2 kg 100 g;
2 kg of potatoes;
3 cloves of garlic;
200 g mayonnaise;
1 apple;
seasonings at your discretion.

To prepare delicious duck according to this recipe, follow these instructions:

Remove excess fat from the carcass. Mix mayonnaise with crushed garlic and spices. Rub the carcass and let it soak for 40 minutes. At this time, prepare the potatoes by cutting them into thin slices. Sprinkle the chopped potatoes with spices and stir. Cut the apple into cubes.
Place the chopped apple inside the duck. Place the potatoes on a baking sheet. Place the bird in the center of the baking sheet. Pour the remaining sauce over everything.
Cover the baking sheet with a sheet of foil, pinching the edges of the foil securely along the baking sheet in all directions. This will allow the meat to retain its juiciness. Bake the bird for 3 hours at a temperature of 170 degrees. Then remove the foil and let the dish bake for another 15 minutes.

After this, the finished dish can be served.

Recipe 2: Duck in a sleeve with buckwheat

Buckwheat absorbs fat and juice well, so the duck turns out soft and tender.

Ingredients: duck (2 kg), buckwheat (2/3 tbsp), carrots, onion, mustard (2 spoons), garlic (2 cloves), pepper, salt, vegetable oil.

Cooking method

Peel the garlic and cut into several pieces. In some places, pierce the skin and stuff it with garlic, rub with mustard, salt and pepper. Fry onions and carrots in vegetable oil. Fill the cereal with water and bring to a boil, cook. Drain the water and mix with the roast. Salt. We stuff the duck, sew up the belly and tie the sleeve. Leave some room for steam to escape. Place in a deep baking tray and bake for 2 hours at 200 degrees.

How to cook (bake) duck with buckwheat in the oven

This simple and tasty dish is prepared quite quickly, even a novice housewife can do this recipe. To prepare you will need:

duck weighing approximately 1.7 kg;
400 g of pre-boiled buckwheat;
4 ml vegetable oil;
2 bay leaves;
5 g salt;
1 ml lemon juice;
2 tsp mustard beans;
6 g each of ground black pepper and coriander;
8 g each of grated ginger and Provençal herbs.

To prepare this tasty and satisfying dish, you need to follow these steps:

Mix lemon juice with vegetable oil. Add all the spices there and mix again. Rub the carcass thoroughly with the resulting mixture.
Fill the duck tightly with pre-cooked buckwheat and sew up the hole to prevent the stuffing from falling out.
Place the bird in a sleeve and refrigerate for several hours. After this, place on a baking sheet and bake for 120 minutes, setting the temperature to 180. To ensure an appetizing golden brown crust at the end of cooking, bake the bird for about a quarter of an hour without a sleeve.

How to bake (cook) duck in the oven in a sleeve

This recipe for preparing duck is very easy, and it produces a dish with a special piquant taste.

Prepare the following components:

duck weighing 1.6 kg;
60 ml soy sauce;
6 g salt;
30 g honey;
20 ml lemon juice;
3 g ground pepper;
10 g fresh grated ginger;
7 cloves of garlic.

Mix all of the above ingredients in a convenient bowl. Rub the resulting mixture onto the bird.
Place the carcass in the sleeve and fill it with the rest of the previously prepared mixture. Let the carcass brew for 7 hours.
Bake for 160 minutes at 190 degrees.
After the specified time, remove the sleeve and bake for another 10 - 15 minutes until golden brown.

All recipes presented contain detailed step-by-step instructions, so using them to prepare juicy and very tasty meat will not be difficult. The main thing is to decide on the recipe.

It will be easy for you to cook duck in pieces or as a whole carcass, and your family will experience a lot of pleasure. Happy cooking!

Duck baked with oranges in a sleeve in the oven

Many people do not know that duck meat is a record holder for vitamin A content. Moreover, it contains less cholesterol than the same chicken. Strong arguments in favor of choosing this particular product for culinary experiments. And the first one will be the classic recipe for duck in a sleeve with oranges.

one duck weighing 2 kg;
two oranges;
ginger root;
150 g sour cream;
salt to taste;
culinary sleeve.

Peel the ginger and cut into thin slices.
We wash the duck carcass well, make cuts and stuff it with pieces of ginger.
We divide the orange into parts.
Squeeze the juice out of half and mix it with sour cream. The result is a sauce for greasing the bird on both sides.
We divide the second part into slices and stuff the carcass with them.
Next, we pin the holes using a toothpick, and we put the duck itself in the sleeve and close it, making holes in several places.
Place the bird in the oven, preheated to 140 degrees. Baking time is about two hours.
Gradually increase the heat until the temperature reaches 180 degrees.
After reaching the maximum temperature, keep the duck in the oven for another 30 minutes.
Then we take it out and carefully remove the sleeve.
You can decorate with orange slices or sprinkle with herbs.

The rosy juicy duck with oranges is ready!