How to cook duck in the oven so that it is juicy and soft: 10 duck recipes at home

Good day! Well, very soon our most favorite holiday is coming, and therefore for all housewives the first question is what to serve tasty and appetizing on the festive table. I suggest making a duck baked in the oven, and what to stuff it with, you decide for yourself. I will only help you with this.

By the way, if you don’t like this bird, then I can advise you to use my other note and cook chicken with that crispy and juicy crust for a feast. And if you often rack your brains over what to make for dinner quickly and in a hurry, then great recipes await you here, don’t miss it.

Undoubtedly, this dish is quite elegant and very festive; it is placed on the table when all the guests are already gathered and served hot with various drinks and snacks.

Oven baked duck recipe

The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you also make a couple of salads.

We will need:

• duck - 1 pc.
• salt and pepper to taste
• lemon - 0.5 pcs.
• orange - 0.5 pcs. for marinade and 0.5 pcs. For filling
• apple - 1 pc.
• honey - 2 tbsp
• soy sauce - 3 tbsp

Cooking method:

1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.

Now add two tablespoons of honey for flavor and stir.

2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.

Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.

3. Stuff the bird with an apple and an orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.

4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.

Interesting! You can use a toothpick instead of a knife.

5. Bake in the oven for 2 hours, the roasting temperature should be 200 degrees.

6. You can get such a wonderful and beautiful dish on a plate. Eat for your health! Bon appetit!

Duck cooked in pieces in the oven

Of course, it will be beautiful to display a whole duck on the festive table. But, for variety, it can be immediately cut into portions and then baked in this form. Yes, the method is not quick, but we need the result - so that it is soft and juicy.

Ingredients:

• Duck - 1 pc.
• Vinegar 9% – 100 ml
• Garlic - 3-4 cloves
• Onion - 1 pc.
• Salt, pepper - to taste
• Vegetable oil - 100 ml

Preparation:

1. Cut the duck carcass into portions. Wash and place in a deep container. Fill with cold water until it completely covers the pieces and add vinegar. Soak for 12 hours.

2. Next, drain the water and dry the pieces with a paper towel. Salt and pepper them, and also add chopped garlic. Pour in the vegetable oil and mix so that everything is distributed evenly on the meat. Cover the container with a lid or film and marinate for 24 hours in the refrigerator.

3. When the marinating process is over, place the pieces in a baking dish, after greasing them with oil. Place onion cut into half rings or quarter rings on top.

4. Cover the top of the pan with foil and place in an oven preheated to 180 degrees. Bake for 2.5 hours, then remove the foil and bake for another half hour, until golden brown. Then you can serve.

Cooking whole duck in marinade

No one will argue that a lot depends on what the marinade is like. Therefore, I suggest you make a universal and spicy marinade based on soy sauce and mustard. Wow, this will be delicious, your mouth will water at the sight of our duck.

Fried with a crispy crust will conquer everyone, and your guests will ask for more, you'll see!

We will need:

• Duck - 1 pc.
• Apples - 2 pcs.
• Soy sauce 4-5 tbsp
• Mustard - 2 tbsp
• Honey - 1 tbsp
• Garlic - 4-5 cloves
• Vegetable oil - 2 tbsp
• Tariyaki sauce 4 tbsp (optional)
• Potatoes - 18 pcs.
• Salt pepper

Cooking method:

1. Before making and baking the duck in the oven, you need to marinate it. This is very important, because if this is not done in advance, it will not be juicy and soft, so decide for yourself. It’s better to find and devote a lot of time and make it divine.

So, take a bowl and put 2 tablespoons of mustard in it, followed by tariyaki sauce, soy sauce and honey. Then add 2 tablespoons of vegetable oil and squeeze the garlic cloves through a press.

Interesting! If you like your duck sweeter, then add two tablespoons of honey instead of 1 tablespoon.

Stir and move aside.

2. Season the duck itself with salt and pepper on all sides, coat it very well.

Place one red apple inside and cut it into 6 slices. Then, when the bird is baking, add another green apple.

3. Place it in the resulting sauce, dip it well and pour it thoroughly. Coat the inside with marinade too.

Leave in this position, covering of course with a lid, for 1 day. During this time, turn it over occasionally.

4. Then place the duck on a baking sheet and cover with foil. It will fry at a temperature of 180 degrees for 2.5 hours, then remove the foil so that it does not burn and fry more intensely.

5. Now peel the potatoes and place them next to the bird, it will bathe in fat and bake for 40 minutes.

Important! Potatoes should be small in size.

After this, the potatoes will brown, and the duck will fry and take on a golden brown color.

6. The duck will be so delicious and golden! Happy feast! To add solemnity, decorate with any greenery.

Homemade duck in the oven: cooking features

How long to roast a duck in the oven

Approximately, the duck should be roasted in the oven for 1.5 - 2 hours, but it is almost impossible to calculate the exact cooking time of the dish. Poultry meat, due to the characteristics of the breed, quality of feeding and walking conditions, can be of different quality. In addition, the age of the bird is very important.

With all cooking methods, the readiness of the duck is determined by the color of the juice released from the meat. If you pierce the bird with a knife or skewer in the thickest part and press on the puncture, juice will release to the surface. If the juice is clear, the dish is ready; if it is red or pink, the duck needs to be fried or overcooked.

Roasting an old duck in the oven

It is better not to bake an old duck, but to boil, stew or prepare chopped products from it (cutlets, stews, etc.). If you still want to fry the “old lady”, you can use three methods:

1. Roast a duck in the oven in a simple way with guaranteed results according to recipes from the famous chef Ilya Lazerson (read on).
2. Roast the whole carcass in the oven. Towards the end of cooking, add broth or water to 2/3 of the height of the bird and simmer under the lid until done.
3. Boil the bird and then fry it in a frying pan in the oven. The meat can be breaded before frying. The duck in this case, of course, will be soft and tasty, but there will be no “zest”.

Recipe for poultry with potatoes in foil

Of course, it takes a lot of time to prepare, but the taste is certainly worth it. In the next recipe, I decided to show you the duck not as a whole, but in pieces; for example, you can take only the drumsticks or thighs. To be honest, I adore them most of all, although of course the breast, white meat, is considered a delicacy.

We will need:

• Duck drumsticks – 1 kg
• Potatoes - 1 kg
• Salt - to taste
• Sweet paprika - to taste
• Mayonnaise - 2 tbsp.
• Vegetable oil - 1 tbsp
• Greens - to taste

Cooking method:

1. Take salt and pepper, rub the duck legs with these ingredients, then sprinkle a little paprika. Apply mayonnaise with a brush and let them marinate for 20-30 minutes.

Peel the potatoes, then cut them into small cubes, add salt and pepper. Place everything on a baking sheet, you can grease it with a little vegetable oil.

2. Now place in the preheated oven and set the temperature to 180-200 degrees, bake for 90 minutes or until you see a golden and ruddy crust. Serve hot with any appetizer, such as herring heh.

Making duck with buckwheat at home

I would also like to say that there is nothing better than poultry, store-bought duck is of course good, but your own is always better, it is fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.

Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can place a quick and easy Iceberg or Pearl salad.

We will need:

• duck - 2-3 kg
• chicken liver - 200 g
• champignons – 200 g
• buckwheat – 140 g
• onions - 2 pcs.
• vegetable oil - 2 tbsp
• salt and ground pepper - to taste
• bay leaf - 1-2 pcs.

Cooking method:

1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.

In this form, the bird should lie in a bag in the refrigerator for 2 hours.

2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat properly, then look here.

3. Meanwhile, cut the onions into small pieces along with the mushrooms. The liver that is left from the duck will also work; it will need to be chopped into pieces.

Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry until tender over low heat.

In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.

Then mix all the resulting ingredients, namely buckwheat, mushrooms and liver and stir.

4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.

5. Place in a bag or baking bag, tie the ends with a special plastic device and off you go, as they say, into the oven for roasting.

6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.

This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.

Duck in the oven is soft and juicy with a guaranteed result from a famous chef

To understand how to cook duck in the oven so that it is juicy and soft, let us turn to the recommendations of the famous St. Petersburg chef with many years of experience. Ilya Lazerson, the author of many cookbooks, and the host of television and radio programs, recommends two fundamental recipes for guaranteed results.

Recipes from Ilya Lazerson

Duck in foil

First wrap the prepared duck (dried with a napkin and rubbed with salt) with parchment, then with two layers of foil. Cook the packaged carcass in the oven over low heat at 140 degrees for 3 hours. During this time, there is no need to check the bird’s readiness - softness and juiciness are guaranteed. You can get a golden crust on the duck by additionally placing it in the oven at a temperature of 220-230 degrees.

Duck under load

Cut the duck into two pieces. Beat each rug with a kitchen hammer. Cover a baking sheet with parchment. Place thyme, pieces of ginger and garlic on parchment. Sprinkle with salt. Place the broken duck rugs on the parchment, flesh side down. Salt the halves and cover with parchment. Place a weight on top. Cook at a low temperature of 140 degrees for two to two and a half hours. For a golden crust, roast the finished duck without parchment in the oven at a temperature of 220-230 degrees.

You can cook a delicious soft duck in the oven together with Ilya Lazerson by watching the video.

Duck with apples in his sleeve

Do you want your duck to be juicy and soft, what secrets does this dish hide? How are you doing? After all, each of us has our own tricks and subtleties, some small nuances. Well, let's figure it out and quickly prepare this culinary masterpiece.

Take a young duck, it will turn out more tender and not so fatty.

We will need:

• salt and pepper to taste
• duck - 1 pc.
• apples - 4 pcs.

Cooking method:

1. Soak the bird in water, leave it for about 2-3 hours, this will rid it of excess blood. Then wipe with salt and pepper, in this form it should also lie for 2-3 hours.

Cut the apples into slices and stuff the belly with them as tightly as possible.

Afterwards there will be interesting work, this is sewing with threads, creative work))). Wow, this is so cool to do. Before placing the duck in the oven, lightly rub it with salt and pepper it with a mixture of peppers.

2. Place in the sleeve, tie on both sides, and in the middle, pierce the bag with toothpicks so that there are several punctures on the sleeve and the air circulates well. You don’t have to do this, but pierce it at the very end, when you turn it over.

This is a dry method of marinating; with mayonnaise or sour cream it turns out much richer, but it will release its juice anyway.

3. Bake in the oven at 180 degrees for 2 hours, by the way, you can bake in foil or a duck pan, use what you have on hand. But in the sleeve it turns out much tastier and more convenient. What is your opinion, write and share your opinion.

Important! To make the duck juicier, after 1 hour you need to turn it over in the oven to the other side.

4. Ruddy and golden crust. Remove the apples from the belly and decorate the dish. Bon appetit!

Recipe for juicy duck in the sleeve at home

You will need:

• small duck carcass (1-1.5 kg);
• cardamom – 5 fruits;
• sour apples – 5 pcs.;
• cinnamon – 3 g;
• potato tubers – 5 pcs.;
• star anise - 2 stars;
• cream – 100 ml (low-fat);
• hot pepper – 1 pinch;
• salt;
• 40 ml honey.

Preparation:

1. We wash the potato tubers to remove dirt and then chop them into slices. We wash the apples and divide each into 4-6 parts, do not forget to peel the seeds.
2. Transfer the prepared ingredients into a convenient container, season with pepper, sprinkle with cinnamon and add cardamom, salt and star anise. Then knead thoroughly.
3. Sprinkle the washed and dry bird carcass generously with salt and coat with honey. Fill the duck's belly with half of the apple-potato mixture and use a toothpick to open the hole.
4. Place the baking sleeve on a baking sheet and carefully place the duck in it. Place the remaining slices of spiced apples and potatoes around the carcass. We also pour cream inside. Be sure to tie the sleeve tightly.
5. For an hour and a half, move the baking sheet into the oven, setting the regulator at 200C. When the time is up, cut the sleeve and finish cooking the duck.

Stuffed duck with rice in the oven

I'm tired of something of the same type, potatoes are usually taken everywhere, then let's make it with rice. The recipe is not complicated and does not require much effort or time.

If you want it to turn out golden and with a brown tint, then you need to sprinkle it with cinnamon; for those who do not like this seasoning, do not add it.

We will need:

• duck - 1 pc.
• semirinko apples - 3 pcs.
• rice - 0.5 tbsp.
• bay leaf - 2-3 leaves
• peppercorns - 5 pcs.
• salt and ground pepper - 1 tsp each
• cinnamon - to taste or 1 tsp

Cooking method:

1. Wash the duck under running water and dry with paper towels. Then rub with salt and pepper and sprinkle with cinnamon. There are no specific proportions, do it by eye, approximately what I prescribed for you in the list of ingredients. The smell will be very pleasant. Wrap the bird in cling film and take it to a cool place for 3 hours.

2. Soak the rice in water for 30 minutes.

2. After this, place the rice in a saucepan and cook until half cooked for about 15-20 minutes, stirring.

3. Take a goose bowl (duck pot) and put a duck in it, you can pour a little water on the bottom and lay out a couple of bay leaves and 5 peas of black allspice.

Chop the apples into slices and put them into the duck, secure with toothpicks or thread. Yes, don’t forget about rice, you also need to put it in the duck.

4. Place in the oven at 200 degrees for 2 hours.

5. The bird is ready, call everyone to the table. Impeccably beautiful and delicious. Remove the strings or toothpicks and enjoy the taste.

A simple and tasty recipe for duck with sauerkraut in foil

In this original recipe we stuff chicken with sauerkraut and mushrooms. The dish turns out incredibly tasty. So, dear housewives, be sure to try cooking it and feeding it to your loved ones. I am sure that everyone will appreciate your efforts.

Ingredients:

• Duck - 1 pc.
• Salt - 2 teaspoons
• Ground black pepper - 0.5 teaspoon
• Paprika - 1 teaspoon
• Garlic – 5 cloves
• Sauerkraut – 150 gr
• Champignons – 150 gr
• Herbes de Provence - 1/3 teaspoon

Preparation:

1. Place salt, pepper, paprika and chopped garlic in a small wide container. Mix thoroughly and rub the duck, which has been previously washed and dried, with this mixture. Cover the dish with the carcass with cling film and place in the refrigerator to marinate for 4 hours.

2. After 4 hours, remove it from the refrigerator, remove the film and wipe the top of the carcass with a napkin to remove the garlic, otherwise it will burn. Then chop the mushrooms and mix with sauerkraut (pre-squeeze it out of the brine). Place this mixture inside the bird. Secure where necessary with toothpicks and wrap tightly in foil. Preferably in several layers.

3. Preheat the oven to 160 degrees and place the baking sheet with the duck there. Calculate the baking time as follows: 1 kg takes 1 hour. Then cut the foil, grease or pour the resulting fat over the bird and send it back for 15-20 minutes, until golden brown. After which such an appetizing carcass can be served to the table.

Original recipe for New Year with oranges

Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.

We will need:

• duck - 1 pc. by 2 kg
• orange - 1 pc. for stuffing and 1 pc. For decoration

Marinade:

• juice of one orange
• juice of one lemon
• salt, ground black pepper to taste
• refined sunflower oil - 2 tbsp

Orange syrup:

• zest of one orange
• juice of one orange
• honey - 2 tbsp
• sweet wine - 2 tbsp. l.

Cooking method:

1. Wash the domestic duck and dry it with a paper towel.

Prepare the juice, squeeze the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.

Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.

2. And now it is completely saturated with the marinade.

3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.

Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.

4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.

5. And after removing the duck from the oven, take out the orange slices, place them on the sides, pour warm syrup and fresh fruit slices to decorate this work. Such insane splendor awaits you, just a sight for sore eyes! Bon appetit!

Peking duck

It’s an interesting name, and our beauty’s appearance is amazing; as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:

I wanted to take Yu. Vysotskaya first, but unfortunately I couldn’t find it, so anyone who managed to record and watch her version on TV, please share it in the comments, I will be very happy about it.

Step-by-step recipe for duck with prunes and apple slices

Here is another option for the home that everyone will like, because along with the apples, next to our duck goddess there will also be prune berries. Of course, the dish is not cheap, but it turns out very tasty and aromatic. This is exactly what you can use for your favorite holiday or make it for dinner.

We will need:

• duck - 2-3 kg
• apples - 6 pcs.
• orange - 3 pcs.
• mayonnaise to taste
• onion - 1 pc.
• prunes – 400 g
• potatoes - 5-6 pcs.
• garlic - 5-7 cloves
• salt and pepper to taste

Cooking method:

1. At the very beginning, take a baking dish and then cover it with foil. Place the prepared bird. Brush the duck with chopped garlic, salt and pepper. Then, using a silicone brush, apply mayonnaise to its surface.

After that, fill it with fruits. Wash the apples and oranges well and cut into slices.

Important! When you put the fruits inside, mash them a little so that they release the juice.

Next, after all the manipulations, wrap the bird in foil, you will get a lump that should stand in this state and marinate for 2 hours. After the time has passed, bake the duck without opening the foil for 2 hours, frying temperature - 200 degrees.

2. Now moving on, prepare the rest of the ingredients for work.

3. Peel the potatoes and cut them into small pieces, then add mayonnaise and mix. Add salt and pepper to your taste.

4. Then remove the duck from the oven and you will see some fat on the surface. Place potatoes on both sides on the bottom of the sheet and return to the oven for 20 minutes.

5. While the potatoes are stewing, you need to cut the apples, remove the core from them and cut them into 4 parts, soak the prunes in boiling water for 5 minutes, and then drain the water.

Chop the onion into feathers or half rings with a sharp knife. Remove the baking sheet from the oven and scatter the apples over the potatoes and bake for 15 minutes.

Now remove the pan from the oven and open the foil to roast the bird. Place prunes and onions over apples and potatoes. Bake again for 20 minutes.

6. Well, now the most interesting thing is to enjoy such a delicious treat! Cook to your heart's content!

Classic recipes for cooking whole duck

Duck with potatoes in the oven

• Duck weighing about 1.5 kilograms (6 servings) – 1 piece
• Potatoes – 1 kilogram
• Butter – 50 grams
• Sugar – 20-30 grams (optional)
• Dill or parsley – 20-30 grams
• Salt - to taste

This is a classic recipe for duck in the oven. Salt the prepared young duck with legs tucked into the pockets, outside and inside, place in a thick frying pan, stewpan or casserole dish, and fry with added oil on the stove. Then lay the duck on its back, pour in 100 grams of water. Place in the oven and fry until done, occasionally basting with the fat and juices released from the duck.

Tying the carcass before placing it on the baking sheet

While the duck is roasting, boil the jacket potatoes, peel and chop. When the duck is ready, fry the potatoes until golden brown in the duck fat in the oven or on the stove. If desired, you can fry raw potatoes, cut into slices or halves, along with the duck, placing them in the oven 40 minutes before the duck is ready.

Cut the cooked duck in half along the breast and back. Cut each half crosswise into portions. Serve next to fried potatoes. Sprinkle everything with dill or parsley on top. In addition to potatoes, a classic side dish would be a green salad of fresh cucumbers and tomatoes, sour cream sauce or red cabbage salad. An unusual and interesting side dish for homemade duck is fried potatoes with soaked lingonberries and sugar or lingonberry jam.

Duck stuffed with turnips

• Duck weighing about 1.5 kilograms (6 servings) – 1 piece
• Turnip – 1.5 kilograms
• Butter – 50 grams
• Sugar – 20-30 grams (optional)
• Salt - to taste

Wash and peel the turnips. Cut the turnips into cubes and fry them in oil. When it acquires a light fried crust, add salt, sugar and a little broth or water. Simmer until done.

Stuff the prepared duck with turnips and sew it up. Then rub it with salt and fry in oil on all sides until you get a beautiful fried crust. After this, the duck is placed back down in a casserole dish, a stewpan, a deep frying pan or a baking sheet with high sides. Pour half a glass of water into the goose bowl. Next, the duck is cooked in the oven. Periodically it is watered with the released fat and juice.

When the duck is ready in the oven, remove the threads from it and take out the turnips. The duck is cut into portions. Duck is served on turnips, drizzled with juice and fat from a baking sheet.

Duck with apples in the oven

• Duck weighing about 1.5 kilograms (6 servings) – 1 piece
• Antonov apples – 1.5 kilograms
• Butter – 50 grams
• Granulated sugar – 20-30 grams (optional)
• Salt - to taste

Antonov apples are most suitable for this recipe. Their unique sourness will go perfectly with duck fat. The core is removed from the antonovka, cut and fried with the addition of oil. You can add sugar to taste.

The abdominal cavity of the duck is stuffed with apples, and the incision is sewn up with thread. The carcass is rubbed with salt and placed in a casserole dish, stewpan, deep frying pan or baking sheet with high sides. Fry on the stove on all sides with the addition of oil. Next, the bird is placed back down in the goose coop, and 100 milliliters of water is poured into it. The duck is cooked in the oven until done. Periodically it is watered with the released fat and juice.

To serve, remove the apples from the duck and cut the carcass. Don't forget to remove the strings from the bird's belly! The apples are placed on a dish. Chop the duck and place it on the apples. Drizzle the juice and fat from the baking sheet over the apples.

Duck with spicy filling

• Duck weighing about 1.5 kilograms (6 servings) – 1 piece
• Red sweet apples – 3 pieces
• Onion – 4 heads
• Celery root – 100-200 grams
• Carrots – 1 piece
• Lemon – 1/2 piece
• Flour - table. spoon
• Butter 50 grams
• Black pepper - to taste
• Salt - to taste

Lightly fry the chopped onion. Then add chopped root vegetables (carrots, celery) and pour in broth or water (a little). Simmer until done. Coarsely chop the apples into the stewed vegetables and grate the zest of the lemon.

Preparing duck for roasting

Stuff the prepared duck with vegetable filling and sew it up. Then rub the bird with salt and place it in a casserole dish, stewpan, deep frying pan or baking sheet with high sides. Fry it on the stove on all sides with the addition of oil. After this, turn the carcass on its back, pour 100 grams of water into the bottom of the roasting pan and fry the duck in the oven until done. Throughout cooking, the duck must be periodically basted with fat and juice from the pan.

When the duck is ready, remove the threads from it. Place the filling on a large plate. Place the duck, cut into portions, on top. Drizzle the juices and fat from the baking sheet over the filling.

Duck stuffed with stewed sauerkraut

• Duck weighing about 1.5 kilograms (6 servings)
• Sauerkraut 1.5 kilograms
• Tomato puree 100 grams
• 100 grams of onions
• Wheat flour 30 grams
• Bay leaf 2-3 pieces
• Allspice 3-4 peas
• Butter 50 grams
• Sugar 20-30 grams (optional)
• Salt - to taste

The sauerkraut must be sorted and all large slices must be chopped. Wash the prepared cabbage, squeeze it out, put it in a saucepan and add a little broth or water. Simmer for 2 hours. Chop and fry onions. Add allspice (peas), bay leaf and tomato (puree). Fry the mixture for a couple of minutes and combine with cabbage. Simmer for 15 minutes, add flour. Simmer for another 15 minutes. Season the finished cabbage with salt and sugar.

Stuff the prepared duck with cabbage and sew it up. Then rub it with salt and put it in a casserole dish, a stewpan, a deep frying pan or a baking sheet with high sides. Fry on the stove on all sides with added oil. Place the carcass with a golden crust, belly up, in a casserole dish, pour in 100 grams of water and fry in the oven until cooked. Periodically baste it with the released fat and juice.

Cut the finished duck into portions, after removing the threads. Place the cabbage, watered with juice and fat from the goose meat, in a heap on a plate. Place the duck on top.

Duck stuffed with buckwheat

• Duck weighing about 1.5 kilograms (6 servings)
• Buckwheat 150 grams
• Onion – 2 heads
• Carrots – 1 piece
• Butter 30 grams
• Salt - to taste

Boil crumbly buckwheat porridge in water. Fry chopped onions. Grate the carrots and simmer. When the carrots are ready, combine everything with buckwheat porridge.

Stuffing the duck

Stuff the prepared duck with porridge and sew it up. Then rub it with salt and put it in a casserole dish, a stewpan, a deep frying pan or a baking sheet with high sides. Fry on the stove on all sides with added oil. Then lay the duck on its back and pour in 100 grams of water. Place the goose pan in the oven and fry until done. Periodically, the bird must be basted with fat and juice that has accumulated at the bottom of the container.

When the duck is ready, remove the threads from the belly. Place the porridge on a dish and pour over the released juice and fat. Cut the duck into portions and place on the porridge.