How to bake the duck ?

How to bake the duck ?

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How to bake a duck?

Cooks say that duck meat has a high gastronomic qualities than chicken, but our hostessserves duck is very rare.This is due to the fact that many of them are confused by the high fat content and the specific smell of duck meat.These special properties of duck meat impose some restrictions on the methods of preparing duck - it is because they almost never duck boiled or steamed.

If duck is not to cook and bake in the oven, then it turns out excellent taste, tender, juicy and flavorful dish.Very often duck baked whole - this duck stuffed with apples, is a traditional dish at Christmas or New Year's table, many Russians (how to cook it, you can learn from our article How to cook a duck with apples).

Cook stuffed ducks not only apples, but also quince, rice with raisins and prunes, buckwheat and even dumplings.We'll tell you how to roast a duck without any filling.

Duck baked in the oven

For its preparation you will need:

  • bird duck (about 2 kg);
  • coarse salt - 1 tbsp.a spoon;
  • vegetable oil - 2 tablespoons;
  • ground black pepper - 1 tsp;
  • cinnamon - a quarter of a teaspoon;
  • ground cloves, chili and star anise - one pinch.


  1. Duck slowly thaw on the bottom shelf of the refrigerator.If you chilled duck, skip this item.
  2. Remove the carcass remaining feathers on it (if any).
  3. duck daubed on a gas stove - flame remove fluff and hairs from the skin of duck.
  4. Examine the carcass carefully and, if necessary, using tweezers pull out all the remaining in skin duck "penechki" from feathers.
  5. Wash the carcass inside and out under cold running water.
  6. Cut off the tail, and the first phalanx of the wings, cut off the excess fat.
  7. Boil water in a large kettle.
  8. Put duck in the sink and drench it with boiling water.
  9. obsohnet When the duck, rub it inside and out with a mixture of oil, salt and spices.
  10. Put the duck in a large plastic bag, release it from the air, tie the bag tightly and store it at least half a day in the fridge (and even better for a day).
  11. Then remove the duck from the bag, put it back down into the ovenproof baking dish and place the form with a duck in the preheated to t 180 ° C oven for about two hours.
  12. During baking, regular watering duck out of it heated with oil.If the duck starts burnt, cover it with foil on top and a little turn down the temperature in the oven.

Duck in a honey glaze, baked in batches

For the holiday table is not necessary to bake the whole duck - not less beautiful dish can be cooked and cut into pieces of duck carcasses.This recipe is good because in this way a duck baked not need to be cut into portions directly during the festive dinner, and as you know, to do this is sometimes not very convenient.

To prepare this delicious dish you need the following ingredients:

  • a duck carcass weighing about 2 kg;
  • refined vegetable oil - 1/4 cup.

To prepare the marinade:

  • one large onion;
  • pea allspice - 1 tsp;
  • bay leaf - 2 leaf of medium size;
  • salt - 1 tbsp heaped coarse salt.

To prepare honey glaze:

  • honey - 0.5 cups;
  • turmeric - 1 tsp no slides;
  • ground black pepper - 1/2 teaspoon;
  • cinnamon - 1/4 teaspoon.

Cooking Cooking duck begin two days before the holiday.Do not worry, you do not have these two days standing at the stove!Just after you zamarinuete duck, she would have to stand for two days in the refrigerator.

  1. Prepare and treat the duck carcass as stated in paragraphs 1-6 of the previous recipe.
  2. Make marinade - clean and very finely chop onion, Put onions in a glass bowl, add it to the pre-cleaned and sagging through a press garlic, sprinkle the salt and mix well the mixture.Finely smash (or kitchen scissors cut), bay leaves, crush pestle or tolkushkoy pea allspice, pour the spices in onion mixture and mix the marinade again.
  3. Duck carcass knife to cut into four parts - first, you will cut it along the spine and sternum into two equal halves, then cut each half crosswise.
  4. Grate the onion quarters duck marinade firmly place them in a bowl, cover with foil, top cover, and remove the bowl with a duck in the fridge for two days.
  5. Three hours before the dinner party, remove the duck from the refrigerator, turn the oven to warm up, remove the pieces of duck out of the bowl and thoroughly clean them from the marinade remains of the blunt side of the knife blade and a paper towel.
  6. Grease a deep baking dish with vegetable oil, put in her quarters duck skin in a single layer up, pour the remaining oil duck and put it on the oven rack.
  7. first time (approximately 15 - 20 minutes) duck bake at t 160 - 170 ° C.
  8. When the duck put refractory container with water lightly browned, cover with foil shape, reduce heat, the lower level of the oven (not to burn duck below).So bake until cooked duck (cooking time depends on the age of the duck and her breed, an average of cooking duck takes about two and a half hours).
  9. When the duck is almost ready, prepare the honey glaze - in a small saucepan on the lowest heat, melt the honey, add the pepper, turmeric and cinnamon, and stir everything well.
  10. Do not turn off the oven, remove from it the duck, remove the foil shape, drain from the mold heated with duck fat, arm yourself with culinary brush and densely obmazhte surface slices honey glaze.
  11. Put the form with the glazed duck back in the oven after five minutes, remove it and repeat the procedure for applying the glaze.
  12. again send the duck in the oven for five minutes and re-obmazhte its glaze.
  13. After the third time put the form into the oven, turn off the heat and residual heat, bring the duck to the final ready - on pieces of the crust should be glossy and nice brown.

As a side dish to a duck can be fed boiled rice, baked apples, fried onions and carrots stewed in butter.

Other recipes duck looking for in our articles How to make Peking duck and How to cook a duck.