How to stuff a duck for baking in the oven. Duck in the oven - cooking at home, step by step recipes with photos

07.01.202127.05.2017

Duck stuffed with rice in the oven or other toppings - this is a great option if a gala dinner is planned. But there are many subtleties and secrets in the preparation of this dish, which we will reveal to you and teach you how to make the duck as tasty, juicy and tender as possible. Your family and guests will definitely enjoy the baked stuffed bird. Duck is stuffed with apples, prunes, potatoes, oranges, mushrooms, olives... And, if you are not afraid to experiment, you can get a dish with a completely new, unique taste.

Recipe "Duck stuffed with apples in the oven"

To prepare a dish such as duck stuffed with apples and baked in the oven, you will need:
- duck,
- fruits (apples, oranges, dried apricots, prunes, nuts),
- garlic,
- salt and pepper.
(The amount of ingredients is prepared depending on the initial size of the bird).

To begin with, the duck is thoroughly washed and dried with a paper towel. Then the carcass should be rubbed inside and out with salt and ground black pepper (or a mixture of peppers), and garlic crushed on a garlic press is laid only inside the duck. Next, prepare the filling. Apples are peeled and seeds are peeled and cut into small pieces. Oranges are peeled and cut into slices. Pitted prunes are cut into small cubes. Walnuts(cashews or almonds) and dried apricots are also cut into pieces. All ingredients prepared for the filling are mixed. If the duck is supposed to be stuffed exclusively with apples, then it is better to take apples of the Antonovka variety or another with dense pulp.

The duck carcass is stuffed with the stuffing, and the hole is sewn up with a thread. Top the duck should be greased with vegetable oil so that it browns and becomes golden during baking. The baking tray is lined with foil, which is also coated with oil. The bird is placed on the foil upside down. Pieces of apples are laid out around the duck, it is covered with foil and put in the oven to bake. The preparation time for the recipe "" is approximately 2-3 hours. During roasting, the duck will release juice; they need to periodically water the stuffed bird (about every half hour). At the end, the foil must be removed, the juice drained from the baking sheet, and the duck should be poured with orange juice. The stuffed duck is served whole or cut into pieces, decorating the dish with pieces baked apples and oranges.

Recipe "Stuffed duck baked in the oven with fruit mixture"

This dish comes with an absolutely unforgettable taste. Properly and skillfully prepared, it will deservedly occupy a central place on holiday table. For this dish you will need:
- duck,
- raisins, prunes,
- apples,
- sugar,
- salt pepper,
- chicken broth,
- brandy,
- cranberry juice,
- flour.

The duck is washed and dried with a paper towel, and then salted and peppered both inside and out. Apples are washed, peeled and cut into pieces. Raisins and prunes need to be steamed in hot water to softness; prunes, if it is large, are cut into small cubes. All the fruits for the filling are mixed, and the duck is stuffed with them. The hole on the abdomen is sewn up with threads, or toothpicks are inserted instead. The skin of the duck in several places must be pierced with a toothpick so that it does not burst during baking.

A baking sheet or baking dish is greased with vegetable oil. A stuffed duck is placed on it breast down. The form is sent to the oven, preheated to 200 C, for an hour and a half. When the duck is baked, it must be laid out of the mold, and the resulting fat should be drained into another container. 1 tbsp is added to the drained fat. brandy and cranberry juice, 1 tbsp. flour, 500 ml chicken broth, 2.5 s.t. sugar, salt and pepper to taste, and all this is thoroughly stirred. The duck sauce should come out quite thick. Serving the Stuffed recipe to the table, you can decorate it at your own request with herbs, fruits with which it was baked, and, of course, pour over the sauce.

Recipe " Duck in the oven stuffed with buckwheat and chicken giblets"

The duck cooked according to this recipe is baked in parchment paper, which allows it to keep it juicy, although the fat will still be rendered. You can bake duck stuffed with buckwheat from the following products:
- a duck weighing about 1.5-2 kg,
- 3 tablespoons buckwheat,
- 300 g chicken giblets(heart, liver and stomach)
- 2-3 celery stalk,
- 2 onions,
- ground salt and pepper,
- 3-4 cloves of garlic,
- 1 egg.

The carcass of the bird is washed, excess skin near the neck is cut off from it, it is dried with a paper towel and napkins. A large sheet of parchment paper is spread on the table, the carcass is placed on it and rubbed abundantly inside and out with salt and ground black pepper. After the duck is wrapped in parchment and removed at 1 hour in the refrigerator for impregnation.

Buckwheat groats are boiled until half cooked. Chicken giblets, peeled garlic and onion crushed in a meat grinder or in a blender; they should form a homogeneous mass. Celery stalks are peeled and cut into very small pieces; it will give the dish an original flavor. Egg, buckwheat, celery, salt and pepper are added to minced duck from offal. Next, the minced meat is mixed, laid out in a pan and fried with a small amount of vegetable oil. Minced meat is fried for 5 minutes over low heat, stirring it regularly until the liquid evaporates from it.

The duck is removed from the parchment and tightly stuffed with minced meat. The hole on it is sewn up with threads. The bird prepared for baking is wrapped in the first sheet of parchment paper. The second sheet is wetted cold water so that it becomes soft, like a wet cloth. The duck is additionally wrapped in a second sheet of parchment, placed on a baking sheet and sent to a preheated oven. Baking temperature - 200 C. Cooking time - 1.5-2 hours. In the process of roasting the duck, periodically lower and raise the temperature so that the duck is baked evenly. 15 minutes before the end of cooking parchment paper must be removed then oven roasted duck recipe it will turn out with an appetizing ruddy crust. Duck stuffed with buckwheat is served on the table whole for any side dish.

Other fillings can be used as minced meat for duck: fried mushrooms, rice with all kinds of additives, oranges or pineapples, minced vegetables(e.g. recipe " Duck stuffed with cabbage in the oven"") and others. Of the unusual, original variants fillings can be offered black bread with prunes. With the same fillings, you can make recipes "".

Of the unnamed ways of stuffing poultry - no less popular and tasty - they did not pay attention to the recipe " Duck stuffed with potatoes in the oven". The option with potatoes can be called quite satisfying and practical. It is great for fat duck. And if under stuffed with potatoes serve duck with pickles, tomatoes or cabbage, then we can say that the holiday will succeed!

Prepare everything necessary ingredients. I have a domestic duck. It must be washed inside and out, remove possible feathers, in places of the greatest accumulation of fat, you need to pierce the skin with a needle so that the fat flows out during the cooking process. You also need to trim the extreme phalanges of the wings.

Remove the zest from one orange and grate it on a fine grater, squeeze out the juice. Mix the zest with orange juice, add the garlic passed through the press, salt and pepper.

With the resulting marinade, rub the duck inside and out, leave for at least 2 hours. If possible, leave the duck to marinate overnight in the refrigerator - it will be very tasty!

Cut oranges and apples into medium-sized pieces. I do not remove the peel, but you can remove it - this is optional.

Use a paper towel to shake off the pieces of garlic and zest from the surface of the duck, as they will burn during the roasting process. Stuff the belly of the duck with fruit, you can salt a little inside and out.

Transfer the duck to a baking dish or deep baking sheet, cover with foil and put in the oven for 1 hour. Then take the duck out of the oven, drain about half of the fat (because there is already a lot of it), spread the potatoes cut into small pieces around the duck. Send the duck back to the oven (temperature 180 degrees) for another 40-60 minutes, you can no longer cover with foil. Please note that different ducks will cook at different times, it all depends on the weight of the duck, as well as whether it is homemade or store-bought.

stuffed duck — general principles and cooking methods

Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her, stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration of the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she is not offended, which means the dish was successful, the guests are full and satisfied, and this is the best praise for her. It has long been customary in Russia to cook stuffed goose or a duck on an important occasion, it was not for nothing that the saying was born: "A bird on the table is a holiday in the house." If you prefer a traditional taste, choose a filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you like something more original, you should stop at such fillings as oranges, cherries, quince, mushrooms with nuts.

Stuffed duck - food preparation

There is enough fat in duck meat, so its excess must be cut off from the carcass, especially near the legs and tail. As well as excess skin around the neck. The duck is cooked for a long time, so often the last phalanx of the wing burns near the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste, if not removed, and can spoil the dish. They have oval shape and yellowish color. If you can't find them, it's best to cut off the tail. Now the duck is fully processed, it remains to spread it with spices, stuff and bake.

Stuffed duck - the best recipes

Recipe 1: Duck Stuffed with Sauerkraut

Sour stuffing in the form of sauerkraut, which is then used as a side dish, goes well with fatty duck meat. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage - from harsh acid. As a result, the meat is tender, juicy, acquires a mild taste.

Ingredients: duck - up to 3 kg. For the marinade: 1 table. lies. white wine (wine or apple cider vinegar), 2 table. lodges vegetable oil, salt, a pinch of spices: pepper - black, hot, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g sauerkraut, 5 sour apples, 3 onions, 80g butter, salt, pepper, 100 ml of dry white wine (in extreme cases, water).

Cooking method

The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of spices. Spread the entire carcass inside and out. Set aside for twelve hours to insist. If time does not wait, you can reduce marinating to three hours.

The filling can be prepared the day before, so that on the right day the duck can only be stuffed and baked. If a sauerkraut coarsely chopped - chop, squeeze out the liquid. Finely chop the onion, fry in butter, put cabbage and simmer for five minutes, add apples. They must first be prepared: peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the fire to medium and simmer for ten minutes.

Set aside a little filling, and place the rest inside the duck, sew up the abdomen. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duckling or high form. Lay the duck on top, belly up. Close with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, every 15-20 minutes, turn the duck over and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Get the stuffing and put next to the duck on a dish.

Recipe 2: Duck stuffed with potatoes

You can’t spoil porridge with butter, just like potatoes, so this is one of the suitable fillings for a fat duck. And if you serve such a dish various pickles- cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.

Ingredients: duck - 2.5 kg, 1.5 kg of potatoes, 4-5 onions, 3 large garlic cloves, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 tsp. mustard.

Cooking method

Prepare marinade: heat honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread the marinade inside and out.

Peel the onion and garlic, cut into half rings, garlic into slices and fry the mass until golden brown.

Peel potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or quarters.

Pour a little oil, half a glass of water into a mold or pan and put the duck, the inside of which is filled boiled potatoes, you do not need to sew. Put the remaining potatoes on the bottom of the dish around the duck. Duck stuffed with potatoes, cover with a layer fried onion with garlic. Bake for an hour (190C). Then completely cover the carcass with foil and still in the oven for an hour and a half. Then remove the foil and bake for half an hour until golden brown. Serve with potatoes, transfer to a dish.

Recipe 3: Duck stuffed with quince in the sleeve

The cooking technology of the dish is similar to "Duck with apples". The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out to be much tastier and more interesting. A barrel, smeared with honey, when baked, turns into a beautiful brown-golden crust. Mmm, not a duck - a fairy tale!

Ingredients: duck - 2kg, 2 large quince. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lies. honey, soy sauce, salt.

Cooking method

Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.

Wash the quince, cut into slices, remove the core. Stuff the belly and sew. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over, and fry for another twenty minutes. It turns out a glamorous duck with a bronze tan straight from the solarium.

Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.

Stuffed duck — helpful tips experienced chefs

- Before baking, the duck skin must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.

- To determine the weight of the duck, it is necessary to proceed from the calculation - for 1 serving / 350g of duck. It should be borne in mind that one of the guests may wish for supplements, so it is better to take a carcass more, with a margin.

- If the carcass is baked whole, from time to time it must be watered with the released juice so that the meat is soft and juicy.

Duck stuffed with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her, stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration of the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she is not offended, which means the dish was successful, the guests are full and satisfied, and this is the best praise for her.

It has long been customary in Russia to cook a stuffed goose or duck on an important occasion, not without reason the saying was born: "A bird on the table is a holiday in the house." If you prefer a traditional taste, choose a filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you like something more original, you should stop at such fillings as oranges, cherries, quince, mushrooms with nuts.

Stuffed duck - food preparation

Duck stuffed with sauerkraut

Ingredients:

duck - up to 3 kg.

For marinade:

1 table. lies. white wine (wine or apple cider vinegar),
2 table. a spoonful of vegetable oil,
salt, a pinch of spices: pepper - black, hot, paprika, dry garlic, marjoram, basil, curry.

For filling:

800g sauerkraut,
5 sour apples
3 bulbs
80g butter,
salt pepper,
100 ml of dry white wine (in extreme cases, water).

Cooking method:

The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of spices. Spread the entire carcass inside and out. Set aside for twelve hours to insist. If time does not wait, you can reduce marinating to three hours.
The filling can be prepared the day before, so that on the right day the duck can only be stuffed and baked. If sauerkraut is chopped coarsely, chop, squeeze out the liquid. Finely chop the onion, fry in butter, put cabbage and simmer for five minutes, add apples. They must first be prepared: peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the fire to medium and simmer for ten minutes.
Set aside a little filling, and place the rest inside the duck, sew up the abdomen. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duckling or high form. Lay the duck on top, belly up.
Close with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, every 15-20 minutes, turn the duck over and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Get the stuffing and put next to the duck on a dish.

Duck stuffed with potatoes

You can’t spoil porridge with butter, just like potatoes, so this is one of the suitable fillings for a fat duck. And if various pickles are served with such a dish - cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.

Ingredients:

duck - 2.5 kg,
1.5 kg potatoes,
4-5 bulbs
3 large garlic cloves,
salt,
vegetable oil.

Marinade sauce:

2 table lozh. lemon juice and honey
1 teaspoon mustard.

Cooking method:

Prepare marinade: heat honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread the marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mass until golden brown.
Peel potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or quarters.
Pour a little oil, half a glass of water into a mold or pan and put the duck, the inside of which is filled with boiled potatoes, it is not necessary to sew it up.
Put the remaining potatoes on the bottom of the dish around the duck. Duck stuffed with potatoes, cover with a layer of fried onions and garlic. Bake for an hour (190C). Then completely cover the carcass with foil and still in the oven for an hour and a half. Then remove the foil and bake for half an hour until golden brown. Serve with potatoes, transfer to a dish.

Duck stuffed with quince in sleeve

Ingredients:

duck - 2kg, 2
large quince.

Marinade:

a small piece of ginger (or 2 cloves of garlic),
1 table. lies. honey,
soy sauce,
salt.

Cooking method:

Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
Wash the quince, cut into slices, remove the core. Stuff the belly and sew. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes.
Then turn the carcass over, and fry for another twenty minutes. It turns out a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.

Stuffed duck in the oven

How delicious to cook a whole stuffed duck in the oven. Duck stuffed with pears

Ingredients:

Duck - 1 carcass,
pears - 3-4 pcs.,
any cheese, grated - 100 g,
chicken egg - 2 pcs.,
milk - 100 ml,
wheat flour - 1 teaspoon,
breadcrumbs - 100 g,
parsley - 1 bunch,
dill - 1 bunch,
pepper,
salt.

Cooking:

First wash the pears, cut into quarters, remove the core. Wash parsley and dill, chop.
Rinse the duck carcass and stuff with pear quarters.
Then, chicken eggs beat with salt and pepper, add flour, grated cheese, pour in milk, mix and pour this mixture over the duck.
Next, sprinkle the duck breadcrumbs, put on a baking sheet, bake in an oven preheated to 200 degrees for 1.5 hours.
Sliced stuffed duck portioned pieces, sprinkle with dill and parsley.

Enjoy your meal!

Stuffed duck with mushrooms and potatoes, baked on a baking sheet in the oven

Ingredients:

Fresh mushrooms - 500 g.,
Duck - 1 pc.,
Onion - 1 pc.,
Potatoes - 5 pcs.,
Ghee (for coating the duck) - to taste;
Vegetable oil (for frying) - to taste;
Pepper - to taste;
Honey - 1 tbsp. a spoon.

Cooking method:

Mushrooms need to be washed and cleaned.
Saute mushrooms in oil in a pan.
Peel the onion and cut it into small cubes, add to the mushrooms.
Saute mushrooms until tender, onions until translucent.
Wash potatoes, peel.
Cut each potato into quarters and soak in a little salted water. (Let it in means boil in salted water for 5-7 minutes and put it in a colander).
The duck must be gutted, thoroughly rinsed and dried with a paper towel or towel.
After preparing the duck, brush its belly with melted butter, and rub well with salt and pepper.
Next, stuff the duck with mushrooms and part of the potatoes. We stuff exactly as much as the duck's belly will fit.
The belly of the duck is carefully sewn up or stabbed with toothpicks.
The carcass must now be coated with honey, salt and pepper, put on a baking sheet.
The remaining quarters of chopped potatoes are laid out around the carcass, salt. When everything is ready, we send it to the preheated oven.
We heat the oven to a temperature (180 ° C).
We cook the duck for about 2 - 2.5 hours. Do not forget to water the duck with the juice formed on the baking sheet or form from frying the meat (water as often as possible).
Then we spread the finished duck on a dish covered with lettuce leaves.
We circle the potatoes baked with the duck in a circle, and decorate with fresh herbs.

Stuffed duck with mushrooms and potatoes, baked in a baking sleeve

Ingredients:

Duck - 1 piece;
Fresh mushrooms - 300-400 grams;
Potatoes - 500 grams;
Onion - 1-2 onions;
Salt, pepper - to taste;
Vegetable oil (for frying) - to taste

Cooking:

Gut the duck, pluck, wash well with water, dry with a paper towel or towel.
Onion peel, wash, cut into small pieces.
Mushrooms clean, wash, cut into small pieces.
Wash potatoes, peel, cut into small cubes.
Pour oil into a frying pan, heat up, put finely chopped onion. Fry until transparent.
Add chopped mushrooms, lightly salt. Fry for about 5 minutes, stirring.
Add diced potatoes to onions and mushrooms. Fry, stirring constantly, for 10 minutes, salt a little. Add oil if necessary. Remove from heat, cool slightly.
Now we take the prepared duck, rub the abdomen with a small amount of salt. Pepper. And stuff it with fried onions, mushrooms and potatoes.
The abdomen is sewn up with threads or stabbed with toothpicks.
Rub the top of the carcass with salt.
Add salt at each stage to taste. It is better to salt a little. Moderately salted minced meat, belly and the carcass itself on top. Thus, the dish will be salted evenly. Just don't take it!
Stuffed duck is placed in a baking sleeve, spread on a baking sheet. We tie the sleeve, make several small holes in the sleeve - to release excess steam.
Preheat the oven to (180°C).
We send our stuffed duck to a preheated oven.
Roasting time will be approximately 2 hours, depending on the size of the duck.
After the time has elapsed, about 15-20 minutes before readiness, you can get the duck and cut the sleeve on top - open the duck. Read more:
Then return the roast back to the oven. The duck will then turn out with a ruddy and crispy crust.

Enjoy your meal!

Stuffed duck - useful tips from experienced chefs:

Pour boiling water over the duck before cooking so that it becomes white, then it becomes much softer.
To make the duck not too fat, pierce the breast and legs of the bird with a toothpick during baking.
To prevent duck legs and wings from burning, wrap them with food foil.
Drizzle the juices over the duck while roasting.
If you don't have a roasting sleeve handy, you can bake the duck in a deep pan.
Serve on a platter garnished with lettuce. Decorate the stuffed duck itself with chopped fresh vegetables and greenery.
Open the belly of a stuffed duck at the table by cutting the strings with scissors or removing toothpicks, depending on how it was sewn up. Disassemble the poultry meat into portioned pieces and serve on dishes with potatoes and mushrooms baked in it as a side dish.
You can cook the duck in a roasting sleeve. It turns out very juicy. Just do not forget to pierce the “sleeve” on top in several places, then it will turn brown.
Top the duck carcass can be rubbed with a mixture of honey and garlic.
You can stuff the duck with raisins, dried peaches and lightly boiled rice.

A dish for a festive feast is a stuffed duck baked in the oven with a variety of fillings: rice, apples, fruits, buckwheat.

Such a duck will be a beautiful decoration for your festive New Year or Christmas table, which will bring together the most dear people.

Duck – 3kg.200g
Rice - 1 cup
Dried apricots - 100 gr.
Prunes - 50 gr.
Apple - 5 pcs.
Salt, pepper, favorite spices. - taste
Soy sauce - 2-3 tbsp. spoons
Pomegranate sauce - 1 tablespoon

We take the carcass of a good duck, clean it, pluck it, if there are still feathers left, cut out the wen near the tail. Wash, dry with paper towel.

Mix salt, pepper and rub the duck, let stand.

At this time, we prepare the marinade: 2-3 tbsp. spoons soy sauce, 1 tbsp. a spoon pomegranate sauce(if not, replace with honey), favorite spices. We put the duck in a bowl or a deep baking sheet, grease it well with marinade inside and out. Cover with cling film and leave overnight in the cold.

We prepare the rice, wash it several times in clean water and cook until half cooked.

Wash dried apricots, prunes and apples, and cut into large pieces (we simply cut dried apricots and prunes in half).
We wash the boiled rice and mix with chopped fruits, salt, pepper.

We stuff the duck with the prepared mixture, cut off the cut with toothpicks, pack it in a sleeve for scalding. I also put sprigs of basil, garlic cloves in the sleeve.

We tie the sleeve well, put it in a deep baking sheet and send it to the oven preheated to 180 degrees.

Cooking in the oven 2 - 2.30 hours. My duck cooked today for 2 hours and 15 minutes.

Separately, on a refractory plate, I bake apples for decoration.

I spread the duck and apples on a large dish, decorate. I bring it to the table.

Try to cook a duck with this stuffing. I'm sure your guests will be happy.

Recipe 2: Duck in the oven stuffed with apples

Baked duck with apples - traditional holiday dish. When baking in a sleeve, the duck is well soaked apple juice, the apples inside do not dry out, while the duck meat tastes sweet and sour and incredibly juicy.

Duck - 1 pc. (about 2 kg)
Large apples - 2 pcs.
Sugar (or honey) - 1 tsp
Soy sauce - 2-4 tbsp. l.
Vegetable oil - 1 tbsp. l.
Vinegar - 1 tbsp. l.
Garlic - 1 clove
Salt - to taste
Pepper - to taste

Wash the duck, remove excess fat (I cut out the butt of the duck, because that part is too fatty for me, especially when baking, it releases a lot of fat). Dry with paper towel.

Wash the apples, cut in half, remove the core, cut into slices.

Cut the garlic clove in half, remove the core so that it does not give too much bitterness. Grate on a fine grater.

In a separate glass, mix: 2 tbsp. soy sauce, 1 tbsp. vinegar, 1 tbsp. sunflower oil or olive, 1 tbsp. sugar or honey, salt, pepper, add garlic and mix everything.

We put apples inside the duck, stab with toothpicks so that it does not disperse.

Cover duck completely with marinade. To make the duck with compressed legs, we tie them with threads.

After we put the duck in the sleeve and send it to the oven preheated to 180 degrees for 1.5 hours.

Cut the duck into bite-sized pieces. It is especially tasty to serve duck with mashed potatoes.

Recipe 3, step by step: duck stuffed with rice

For city dwellers, the duck has become an exotic bird. There is a large selection in supermarkets and markets chicken meat, both in whole carcasses, and in the form of legs, paws, breasts, etc. But duck meat is not available in every supermarket and not always. Meanwhile, the villagers have always appreciated and appreciate this bird and grow it with pleasure. The duck grows quickly, the meat of a young bird is tender, it cooks quickly. True, the taste of the product is somewhat unusual, but this is not a drawback, but only a feature.

duck - 1.65 kg,
seasonings for chicken
rice - 1 bag of steamed rice,
carrots - 1 pc.,
garlic - 5-7 cloves.

I did not have the opportunity to purchase a domestic duck, so I purchased a bird from a nearby supermarket. As written on the package, this is a Peking duck. Great, the Chinese know a lot about duck. I thawed the carcass, washed it, greased it and removed the remnants of feathers.

Then I act in the usual way: salt the duck, pepper it, sprinkle it with seasonings for poultry or meat inside and out. I squeeze a few cloves of garlic on the garlic press, also coat the duck with it inside and out and leave it for a while to soak with spices.

Like chicken, duck is great for stuffing. Today I'm stuffing duck with rice. I use parboiled rice in bags for two servings. Such cereals do not need to be washed, it is quick and easy to cook, finished product does not stick. I put a bag of rice in salted boiling water and cook for 12-15 minutes until half cooked. I tear the bag and get a product ready for duck stuffing. For extra flavor, I saute carrots in vegetable oil and mix them with rice. I don't add anything else. Since the rice will be inside the duck, it will be saturated with spices, fat and meat juices.

I stuff the duck with rice, close the hole with wooden toothpicks.

I put the bird in a saucepan with thick walls or in a duck bowl, pour 1-1.5 cups of water, cover with a lid and bake in a preheated oven for 1.5-2 hours.

Half an hour before readiness, I lift the lid and bake without a lid so that the duck is browned. The bird is ready.

I cut the finished bird, take out the rice and use it as a side dish.

Recipe 4: whole duck stuffed in the oven

Duck, stuffed whole, in the oven - best dish both for guests and for your own family. And when she combines rice, it's so convenient, with one roasted duck we get two side dishes! The duck is very juicy and soft. This original recipe save time in the kitchen and give you the opportunity to show off your culinary skills. And a beautifully and originally designed dish, as it were, confirms the old saying "A bird on the table is a holiday in the house."

Duck carcass 1 piece
Long grain rice 1 cup
Green apples 2 pieces
Carrots 2 pieces
Onion 1 piece
Minced garlic 2 teaspoons
Rosemary greens chopped 1 teaspoon
Ground black pepper to taste
Salt to taste
Vegetable oil for frying

We clean the carrots with a knife and wash. Then we rub it on a fine grater. Divide the grated carrot into two halves. Mix one part of the carrot with chopped garlic, salt, black ground pepper and chopped rosemary herbs.

The choice of duck depends on what goal you are pursuing. If you need to quickly cook a dish, choose a smaller carcass and with fair skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a bigger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, or more.

Peel the onion, then wash and chop on a cutting board. Fry the chopped onion until transparent in a pan, preheating the vegetable oil on it. Then add the remaining carrots to the onion and fry everything until golden brown.

In a saucepan with 2 cups of water, cook rice until half cooked, about 10 minutes, determining it “by the tooth”: the grains should be soft on the outside, and hard on the inside. Then put the rice in a colander or sieve to remove excess liquid. Mix the onion with carrots fried in vegetable oil with rice.

We take green apples, wash them thoroughly, peel and core. Next, on a cutting board, cut apples into small cubes 2x2 and set them aside.

We take a rested duck and through the hole in the abdomen we fill it with cooked rice mass up to half. After that, we take apples peeled and cut into small cubes and fill the second half of the duck. Next, sew up the hole in the abdomen with kitchen thread. Then lay the stuffed carcass on a baking sheet with the back down. Pour half a glass of water onto a baking sheet and put the duck in an oven heated to 200 degrees for about 2 hours. From time to time, water the carcass with the juice formed during cooking. When the bird is browned and covered with a small crust, cover it with foil on top so that the duck breast does not dry out. You need to try not to overcook the duck, otherwise the meat will be dry.

We take out the ruddy duck from the oven and remove the threads from it. Serve duck stuffed with rice in the oven should be hot with vegetables, sprinkled with herbs. Enjoy your meal!

Recipe 5: Fruit Stuffed Duck in the Oven

Duck with rice, apples and oranges is a traditional holiday dish. Duck stuffed with fruit looks bright, solemn, and besides, it is amazingly tasty. Soaked in fruit and meat juices, crumbly, soft, fluffy rice melts in your mouth. Try to bake duck with rice and apples at home according to our recipe and you will be satisfied.

The stuffed duck recipe includes several nuances and stages of carcass preparation. A large duck is more suitable for stuffing, so take a duck carcass weighing at least 2.5 kilograms. It is better to defrost the carcass in the refrigerator, and not when room temperature: This way the meat will drain less. Rice for minced meat should be chosen friable varieties, as for pilaf. And also, stuffed bird it is advisable to leave overnight for impregnation with marinade or spices. But it is necessary to bake the duck in the oven in the sleeve or without it before serving.

Rice baked in a carcass is suitable as a side dish, which is usually completely raked out of the duck and placed in a voluminous dish. Sliced duck meat is placed on top of the rice large pieces, and pour it all over with the gravy that formed in the brazier or sleeve during baking. Also good for meat mashed potatoes or baked potato wedges and various vegetable salads. Yes, and the filling can be modified by adding nuts, grapes, apricots or prunes, and get new taste experiences.

Baking a duck with your own hands in the oven is easy if you follow the tips above. As well as tasty dish it will turn out quickly and easily with the help of our step-by-step photo recipe.

duck - 2-2.5 kg
rice - 1 cup
apple - 3 pcs
orange - 2 pcs
olive oil - 2 tbsp.
salt - 1 tsp
dried paprika - 1 tsp
curry - 1 tsp
butter - 2-3 tbsp.
spices and seasonings - to taste

Prepare the necessary ingredients for cooking. Defrost the carcass, and rinse the fruits and rice thoroughly.

When the duck is defrosted, it is necessary to remove offal, excess fat and neck from it. Next, sew up the skin in the place where the neck was, with a needle and thread.

Rub the inside of the duck lightly with salt and spices. Outside, you can also coat the carcass a little with spices and salt. Sometimes spices are diluted in a small amount of soy sauce or marinade for frying or roasting meat.

Then boil 2-3 liters of water in a saucepan, add 1 tsp. salt without a slide and pour 1 tbsp. rice. Boil the rice until half cooked so that the rice grains are just a little firm in taste. It is better to undercook the cereal than to get fine porridge after baking.

Rinse boiled rice in running water so that the grains do not stick together. When the rice drains, transfer it to a deep dish, add 1 tbsp. l. without a slide of a mixture of spices, add salt to taste. Also pour into the cereal 3 tbsp. l. hot butter and add one finely chopped apple and one orange.

Mix the minced rice thoroughly and immediately stuff the carcass with it. If all the proportions of poultry and rice are met, then the rice mixture will fill everything inside without residue. Next, you need to darn the bird again with threads.

Remove stuffed game for at least an hour (and ideally overnight) in a cold place. Before cooking, rub the duck again with spices and salt, and then coat with vegetable oil or mayonnaise. Thanks to the latter, the crust will turn out darker and crispier.

Grease a deep broiler or goose dish completely. Cut 2 apples and 1 orange into small pieces, and then spread the fruits on the bottom of a deep container and sprinkle them with salt and spices. Put the duck carcass on the fruit with the belly up, while the wings of the bird should be tightly pressed or tied to the duck.

Bake the duck in an oven preheated to 220 degrees Celsius. Cooking takes about 3 hours, during this period of time the carcass should be turned over a couple of times. The degree of readiness is determined by cutting the breast or leg: if there is no pink juice in the cut, then the bird is almost ready.

The duck, baked with apples and spices, has acquired a golden brown color and exudes an appetizing smell. The hot carcass is carefully cut with scissors and the entire filling is laid out in a separate dish.

Duck with rice, apples and oranges is ready. The finished dish, garnished with lettuce, herbs, apple slices or orange slices, serve hot. In a gravy boat, the meat can be served with orange-apple sauce, which was formed in the brazier during the frying process.

Recipe 6: duck stuffed with buckwheat (step by step)

Today, a bird baked to an amber crust with a side dish takes pride of place on our tables. If chicken is most often found on the everyday menu, then duck with buckwheat in the oven holds the leadership position on the festive table. The recipe for this gourmet treats we will discuss further.

fresh-frozen duck - one carcass;
selected buckwheat - one glass;
seasonings universal for poultry - one table. a spoon;
salt;
carrots - one root crop;
tomato juice - 100 ml;
bulb - one head.

First of all, we deal with the duck carcass. If necessary, gut it, rinse thoroughly and dry with napkins. It is necessary to remove the remaining moisture not only from the skin, but also inside.

While the duck is put aside and we are preparing vegetables.

We clean the root crop of carrots and the bulbous head.

We rub the carrots on a finely perforated grater, and finely chop the onion with a knife.

In a small amount of refined fruit oil, we pass the chopped vegetables. We simmer on a minimum fire.

Iterate over buckwheat and rinse under running water. Drain the remaining water and add buckwheat to the vegetables.

Mix and pour tomato juice. If pasteurized juice is not available, dilute tomato paste in filtered water.

Mix everything well, cover the pan with a lid and leave it on low heat until the buckwheat is fully cooked. Don't forget to stir everything from time to time.

We rub the duck carcass with coarse salt and seasonings for poultry.

We shift the bird carcass into a sleeve for baking. Fill the belly with buckwheat filling along with gravy.

We connect the edges of the skin with toothpicks or culinary twine. We shift the duck seam down.

We carefully fix the edges of the sleeve with threads or clips. We put the package with the contents in a baking sheet.

The duck is baked for at least two hours. Optimal temperature regime is 200°.

To keep the package from swelling heat treatment, poke a few holes in it with a toothpick or needle.

Serve hot baked duck with buckwheat garnish.

Recipe 7: duck with cabbage in the oven (step by step photos)

Stuffed duck is always beautiful, tasty and festive. This time I suggest you cook it with cabbage. It's very homemade and delicious! Try it!

duck - 2 kg
fresh cabbage - 400 g
onion - 1 pc.
black peppercorns - 5-6 pcs.
bay leaf 2-3 pcs.
lemon juice - 1 tbsp. a spoon
cumin seeds - 0.5 tsp
pepper
vegetable oil for frying

Remove the bones from the duck through the evisceration site.

Salt and pepper the prepared duck and leave until we need it according to the recipe. Bones and offal (with the exception of the liver) pour cold water and set to boil. Before boiling, remove the foam, put the peeled onion, a few peas of black pepper, salt and cook for an hour.

5 minutes before the end of cooking, put the bay leaf. Strain the finished broth.

Cut the meat and giblets removed from the bones, add the chopped liver. Shred the cabbage.

Heat the vegetable oil in a frying pan, put the chopped cabbage and fry - simmer (do not close the lid!) For 10-15 minutes. When the cabbage gets a little soft, add the lemon juice, cumin seeds and salt.

Lemon juice gives the cabbage some sourness, which makes it somewhat similar to sauerkraut. If desired, you can cook without lemon juice. Close the cabbage with a lid and simmer until completely soft. In the process of stewing, periodically lift the lid, stir the cabbage and check the presence of liquid in the pan. Cabbage should be stewed, not fried. Add a small amount of boiling water if necessary. AT cooked cabbage add chopped meat, stir and let cool until warm. Stuff duck with cabbage stuffing.

According to the rules, after stuffing, the duck should take the initial volume. If you put a lot of minced meat, then the duck may burst during cooking. Sew up the place of gutting by tucking the tail of the duck inside; close the top opening in the carcass by tucking in the skin of the neck.

Heat a small amount of vegetable oil in a duck roaster or other suitable size dish and fry the duck, turning, until golden brown from all sides.

Add broth. According to the rules, the height of the broth should be about 4-5 cm.

Close the lid and simmer the duck for 40-50 minutes until tender. In the process of stewing, periodically lift the lid and pour the broth over the duck. After this time, open the lid, increase the heat (but make sure that the duck does not burn!) and reduce the broth to the consistency of the sauce. During the cooking process, periodically (very often) pour the broth over the duck.

Put the finished duck on a serving plate, pour over the sauce and enjoy your meal!

Recipe 8: Duck Stuffed with Prunes

Baked duck is the main dish of the Christmas table not only in Russia, but also in many European countries. It is stuffed with a variety of fillings from fruits, vegetables and cereals. Especially tasty meat is obtained with apples and prunes, which set off the specific taste of duck meat and add unique sweet and sour notes to it.

Duck 2 kg
Apples 3 pcs.
Prunes 1 handful
Onion 2 pcs.
Marjoram 1 tbsp. l.
Ground pepper ½ tsp

We thoroughly wash the duck inside and out and dry it with paper towels. We rub the carcass with salt (1-1.5 tsp), sprinkle with marjoram and add chopped onion inside. We spread the prepared duck in a container, cover and send it to the refrigerator for the night.

The next day, we take out the duck 2 hours before cooking. We clean the apples from the skin, seeds and cut into slices. We wash the prunes and cut into several parts. We lay apples with prunes inside the duck.

We fix the edges with metal skewers for canapés or sew them with thick threads.

We close the prepared carcass with foil and put it on a baking sheet. We bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.

After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.

We take out the finished fragrant duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.

Recipe 9: duck with oranges and honey in the oven

Amazingly mouth-watering duck cooked in the oven with oranges and honey will definitely appeal to even the most demanding gourmets, because its taste is simply impossible to forget after trying it just once.

On the festive table, such a dish looks just great, attracting the views of home and guests. How to cook right delicious duck with oranges in the oven? This is a rather complicated matter, but the lack of proper culinary experience can be compensated by a good recipe.

Today I would like to present to your judgment one of the most reliable cooking guides for this dish - family recipe duck baked with oranges in the oven.

Duck 1 pc.
Oranges 2 pcs.
Orange peel 25-30 g
Orange juice 200 ml
Lemon juice 70-80 ml
Salt to taste
Ground black pepper to taste
Sunflower oil 30-40 ml
Honey 40-50 g
Wine sweet 30-40 ml

Pour 70-80 ml of lemon juice into a capacious bowl, add 100 ml to it orange juice. Then pour 30-40 ml of sunflower oil, as well as table salt and black pepper to taste. Thoroughly mix the resulting marinade with a spoon.

We thoroughly wash the duck, gut if necessary, cut off the head. We wipe the carcass with paper towels and put it in a plastic bowl. Pour the marinade over the prepared duck, wipe it manually, trying to distribute the liquid as evenly as possible inside and outside the carcass.

We send the carcass in the marinade to the refrigerator for about an hour, and preferably at night. During proofing, the duck must be turned several times and rubbed with marinade.

We take out the marinated duck from the refrigerator and stuff it with one orange, cut into slices.

We fasten the carcass with toothpicks so that orange slices did not fall out of it during baking. We place the prepared bird in the sleeve for baking, tightly tie it. We shift the carcass into a baking dish and bake the product for about two hours in an oven preheated to 180 degrees.

Put 40-50 g of honey into a small saucepan, add 100 ml of orange juice and 25-30 g of orange zest to it.

Stir, pour in 30-40 ml of sweet wine, let the syrup brew a little. Once again, stir the mass, put the pan on the stove and cook the syrup until lightly thickened over low heat. After that, we filter the syrup through a sieve or colander.