Stuffed duck in mustard marinade - recipe

Any festive table must have a signature dish. A duck with is perfect for such a role! We will tell you how to cook delicious poultry in sauce below.

Ingredients:

• one poultry carcass;
• sour apples (4-5 pieces depending on size);
• olive oil - a quarter cup;
• water to pour onto a baking sheet (about half a glass - 125 grams);
• pepper, salt for grating;
• honey – 2 tablespoons.

Preparation

1. Wash the carcass thoroughly, rub both the outside and the inside with pepper and salt.
2. Place apples in the back of the duck (under the tail).
3. The fruits should be without seeds, peeled.
4. Some housewives advise cutting apples coarsely, but in our case we simply cut out the seeds, do not cut them.
5. 125 grams of water is poured onto a baking sheet, in which honey is previously dissolved.
6. The oven temperature should be about 200 degrees, no more.
7. The meat should be constantly basted with the fat that is released during simmering.
8. The dish will be ready in 2 hours.

Before removing the bird from the oven, brush the skin with honey and leave for a few minutes to soak the meat. The bird is served in the same sauce, on the same baking sheet, placed on a thick wooden board. You can eat duck with mustard sauce or French mustard.

Duck with honey in the oven

Delicious and simple recipes for cooking fried, baked, stewed duck are present in all culinary traditions of the world. Each country has its own characteristics and recipes for cooking whole duck. However, the Chinese have been especially successful in this. The famous Peking duck is rightfully considered the best way to cook duck.

Ducks have also been raised in Russia for a long time. It so happened that they were served on holidays. Therefore, poultry dishes were traditionally associated with the onset of great holidays: Christmas, Easter, etc. Dishes of stuffed poultry with honey were especially popular: duck with honey and mustard, goose with honey, etc.

The most basic rule in cooking duck with honey in the oven is to achieve softness, juiciness, and rich flavor of the poultry meat. Perfectly baked duck meat - pink, without blood. It has a delicate taste and a pleasant piquant aroma.

Roast duck with honey and soy sauce

To make the Christmas duck with honey in the oven tasty, with an appetizing golden crust, you will need the following products:

• duck weighing 2-2.5 kg
• honey - 3 tbsp. l.
• set of spices: 1 tsp. ginger, ground black pepper, tarragon and half a teaspoon of nutmeg, salt, soy sauce.

Prepare duck with honey and ginger in soy sauce as follows:

1. We prepare the carcass: we wash it thoroughly inside and out, remove the remaining feathers, cut off the wings and cut out the tail. Dry with a paper towel.
2. To make the bird juicy inside and rosy on the outside, grease it outside and inside with a thick paste obtained from a mixture of honey with soy sauce and seasonings, after rubbing the carcass with salt.
3. Having completed all these steps, wrap the duck in baking paper and leave it in the refrigerator for 12 hours (for this reason, it is recommended to cook the baked duck about a day before consumption).
4. The next day, remove the duck from the refrigerator and begin preparing the filling. Most often, apples, prunes, buckwheat or rice porridge are used for filling. We will prepare the filling from apples, choosing varieties that are firmer and more acidic (“Golden”, “Antonovka”). We remove the core from the apples, peel them and cut them into slices. You can add walnuts, almonds, prunes to the filling, which must first be poured with cognac (rum, brandy) and left to steep for 20 minutes.
5. We fasten the stuffed duck with ordinary thread (or wooden skewers) so that the filling does not fall out during cooking.
6. Place the duck with honey and apples on a baking sheet and lightly grease it with vegetable oil. Wrap the tips of the legs and wings (if they have not been trimmed) in pieces of foil so that they do not burn during cooking.
7. When the duck is almost ready, you can put the remaining apples from the filling in the pan next to the duck and bake them. They will be soaked in the juices of the bird, and this will be a tasty addition to the main dish.
8. Cooking time depends on the size and weight of the bird. Approximately one and a half to two hours at 180 degrees. In this case, every 30 minutes the duck needs to be basted with the fat formed in the mold, and constantly monitored so that it does not burn or dry out. If the bird starts to overcook, you can cover it with a piece of foil on top. The duck should be golden brown with a crispy, tender crust.
9. After cooking, remove the duck, place it on a dish of appropriate size and serve it whole or cut into pieces.

“Apple-lemon duck carcass”

Ingredients:

• one large duck;
• 2 sweet and sour large apples;
• lemon 1 piece;
• a tablespoon of honey;
• olive or sunflower oil 20 grams;
• wine vinegar 25 grams;
• soy sauce 60 grams;
• grated ginger root (tablespoon);
• salt and pepper.

Preparation

1. First, a marinade is prepared from lemon juice, vinegar, soy sauce, honey and oil.
2. Mix all ingredients, add ginger, mix again.
3. The bird is washed and then wiped dry.
4. Rub with ground pepper and salt, then pour in the marinade and leave for about 8 hours, maybe more.
5. The apples are washed, peeled, the slices are placed inside the carcass, and the cut is secured with thread or toothpicks.
6. Place the meat in a special sleeve or bag.
7. Bake in the oven - temperature 180-200 degrees.
8. The time the meat spends in the oven is at least 90 minutes.

This duck with apples and honey turns out very piquant and juicy thanks to the sauce and filling

. It is served in its own juice, sometimes lingonberry or plum jam is used instead of sauce.

Nutritional and energy value:

Duck in honey mustard sauce

Combining perfectly, honey and mustard make the meat juicy and tender, giving it an original taste. This is probably why there are many recipes for cooking duck in honey mustard sauce, which are often used by housewives. Let's look at one of these simple recipes.

To prepare duck with mustard and honey according to this recipe, we will need:

• honey and mustard - 2 tbsp each. l.
• duck
• spices to taste
• water – 1 glass.

Cooking method:

We process the carcass in the same sequence as in the previous recipe. Rub it with salt and pepper.

Prepare the sauce by mixing honey with mustard and spices, and coat the carcass on all sides with it.

Place the duck on a baking sheet with water. Bake, periodically pouring honey-mustard sauce over the meat, mixed with the fat formed in the pan.

Useful tips

• To avoid drying out the duck in the oven, you need to correctly calculate its cooking time. It should be taken into account that usually a duck carcass is larger than a chicken carcass and, accordingly, it takes longer to cook. And even if you are in a hurry, you should not speed up the process by increasing the temperature (the result may be sad, and guests may be left without a Christmas dish). It’s better to be patient, and then everything will definitely work out. And to check if the duck is ready, you need to pierce the carcass with a wooden skewer. If a clear liquid comes out and the skin is easily pierced, then this is evidence that the meat is ready.
• The duck will turn out tastier if you cook poultry (wild duck meat is much tougher and only experienced cooks can prepare a decent dish from it).
• The amount of seasonings and salt depends on the weight of the carcass. It is better to use well-ground seasonings. Sticks and leaves that fall into a sauce with spices can burn during baking, which will give the meat an undesirable aroma.
• If you don't like the smell of duck fat, you can neutralize it by placing a couple of green sour apples next to the carcass during baking.

If you follow these simple rules, then a dish of tasty and tender duck meat, which most often decorates the Christmas and New Year's table, is not so difficult to prepare. Bon appetit!

Choosing the right duck

A correctly selected poultry carcass is the key to preparing a delicious dish. What to look for when choosing a duck:

• we need a small duck;
• the skin should be elastic and not sticky, light and intact, without darkening or damage;
• when pressed, the skin is immediately restored;
• internal fat without a greenish tint;
• absence of foreign, let alone sour, odor;
• the fat should not be thick and dark yellow;
• the duck must be young. Old meat acquires a very specific smell. Juvenile birds have a yellow beak, yellow feet and light fat in the tail area. The old bird has folds near the beak;
• give preference to chilled rather than frozen carcass;
• purchase domestic products;
• Do not buy vacuum-packed duck. Who knows what might be hiding under the sealed vacuum film.

Cooking homemade duck turns out juicy

Let's try to cook a festive homemade fatty duck? And it turns out there are two magic ingredients that will make the meat incredibly soft and super juicy. The bombastic combination of juicy meat, kiwi, prunes, nuts and mustard makes the dish incredibly tasty and festive! And it’s incredibly easy to prepare! Be sure to keep it for yourself, because... it can help you out on any other special evening!

Ingredients:

Duck – 2.4 kg.

For the marinade:

• salt
• pepper
• ground coriander
• mustard
• vegetable oil to a convenient consistency for rubbing poultry

Fruit filling:

• Green apples - 3 pcs.
• Large kiwis - 2 pcs.
• Prunes - 1 handful
• Walnuts - 1 handful

Preparation.

Remove fat and entrails. Closer to the head on the spine there may be lungs. They are light red. We remove them too. We cut off the goose and the thin part of the wing. There is no meat there, it will just burn and look ugly. The neck can also be cut off. Dry the carcass with a paper towel.

Let's marinate. For the marinade, mix salt, pepper, ground coriander, mustard and vegetable oil.

Mustard softens meat well. Add vegetable oil to the spices so that they do not fall off the duck, mix everything.

We rub our bird inside and out. Cover with cling film and marinate in the refrigerator for several hours.

We cut the apples, remove the middle, peel them, it will be more tender. We also clean and cut the kiwi.

Cut the prunes in half and chop the nuts into large pieces. Add everything to the bowl and mix.

The filling is ready. We stuff the bird with it.

We pin it with toothpicks. You need to bake with the breast side down.

From a double layer of foil we make a kind of bowl with sides so that the juice does not leak onto the baking sheet, but there will be a lot of it.

We also cover the top with foil and place it in the oven preheated to 190 degrees. They say that the baking time of a bird is proportional to its weight, that is, if you have a duck of 2500 grams, then you need to bake it for 2.5 hours.

2 hours passed. Open the foil and pour the juice that has formed over the carcass.

Raise the temperature to 230 degrees and brown until golden brown.

Cooking homemade duck - it turns out juicy. Author https://www.youtube.com/watch?v=nbcRwXNDq-A

Setting the festive table

Nothing will decorate your holiday table like baked Peking duck. Few people undertake to prepare such a treat because they mistakenly think that only a professional can handle it. If you follow the step-by-step recipe, you will certainly end up with a delicious duck baked to an amber crust.

Ingredients:

• fresh frozen duck meat – one carcass weighing about 3 kg;
• soy sauce - four tablespoons. spoons;
• ground ginger - 1 table. spoon;
• ground garlic – 1 teaspoon. spoon;
• filtered water – 1000 ml;
• fresh ginger root - a couple of pieces;
• honey – five table. spoon;
• sesame seed oil - 2 tablespoons. spoons.

Preparation:

1. First rinse the defrosted duck thoroughly under running water. We wash the inside of the carcass well.
2. Remove any remaining water with a cloth towel. Now the remains of the feathers are clearly visible. We remove them using ordinary tweezers.
3. We cut off excess fat, be sure to remove the rump, which gives a specific smell.
4. Boil filtered water, add salt and fresh ginger root to it.
5. We place the birds on a glass bottle and place them in the sink. Pour boiling marinade over top.
6. Rub the duck with coarse salt. We move it together with the bottle into a basin and leave it in this form overnight in a cool place.
7. The next day, excess blood and fat will be released.
8. We take a regular medical syringe and begin to inject air under the skin.
9. Pour honey over the top of the duck carcass. There is no need to remove the bird from the bottle yet.
10. Using your hands, carefully massage the skin of the bird, rubbing in the honey marinade.
11. another stage of marinating. Now in a bowl, combine soy sauce with sesame seed oil, dried garlic and ginger powder.
12. Rub the duck with this mixture every hour. The entire marinating process takes at least 8-10 hours.
13. Place the marinated poultry on the grill and place a tray underneath. Cover the wings with aluminum foil.
14. Bake for about 2 hours. The duration of heat treatment may be longer, it all depends on the size of the duck. We set the temperature at 200°. Don't forget to cover the top of the bird with foil.
15. The baked duck turns out aromatic with an amber crust.
16. Cool the duck a little and cut it up. Or you can put the whole baked bird on the table.

• Duck with buckwheat in the oven: a recipe for a complete meal
• Duck in dough, baked in the oven: recipe

Duck with honey is a gastronomic masterpiece that any cook, even an inexperienced one, can prepare. Just read the recipe carefully and follow all directions. Bon appetit!

Preparing the duck

So you've found the best possible duck. They brought her home. What's next? Let’s omit the “pluck the duck” item. Although if you keep a farm with birds or you have a hunter friend, you will still have to stop at this point. Even if the duck was bought in a store, there is no guarantee that it was plucked properly.

Check the carcass for feathers. Cut out the insides and neck. By the way, you shouldn’t get rid of them - these parts of the duck can be used in other dishes. Cut the tips of the wings. Rinse and dry the carcass.

Serve the duck on the table

Is the duck ready? It must be served immediately. With potatoes, rice or buckwheat porridge. Traditionally, ground peas or chickpeas seasoned with butter are served with baked duck. Try serving duck with blue cabbage stewed in red wine - it also goes well with the meat of this bird. And if one day you didn’t manage to eat the whole duck and had to hide it in the refrigerator, don’t worry. The next day, mix pieces of duck meat with arugula salad and pomegranate seeds, pour it all with orange juice - you are guaranteed a healthy snack. Bon appetit!

Recipe for duck with honey and mustard marinade

Ingredients:

• small duck
• honey – 1-2 tbsp. l.
• freshly squeezed grapefruit juice
• dry red wine and soy sauce – 100 g each
• French mustard - 1 tbsp. l.
• spices to taste.

Preparation:

The prepared carcass (washed and dried) must be divided into 4 parts, which are placed for an hour and a half in a duck marinade made from wine, soy sauce, spices, grapefruit juice, honey with mustard and salt.

Fry the pieces on all sides and transfer to a baking sheet, pour in the marinade. Bake for 1.5 hours at 180 degrees.

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Recommendations

To make the duck tasty, tender and aromatic, you need to listen to some tips regarding its selection and preparation:

• First you need to choose the right duck meat . It is better if it is a meat bird - it is more tender and soft. You can also use meat and egg birds. If the duck is exclusively egg-laying, it is better not to eat it. The ideal option is birds two months old . By this time, they have gained sufficient weight, but do not have time to acquire the “duck” smell. It is important that the carcass has a smooth, glossy, but not sticky surface. The color of the meat is deep red .
• You can remove the special smell of duck fat by placing two or three sour apples on a baking sheet.
• The optimal weight is about 3 kg.
• When cutting a duck, cut off the tail to avoid the appearance of unpleasant aromas.
• In addition to fruits, you can use dried fruits or mushrooms with rice for the filling.
• A simple formula will help you calculate the approximate baking time. It takes 45 minutes per kilogram of weight, plus another 20-25 minutes to get a crispy crust. Suitable temperature is 180°C. For example, a duck weighing 2 kg needs to be baked for 1 hour 45 minutes.
• Pre-freeze the frozen carcass. You can do this by placing it on the bottom shelf of the refrigerator.
• To bake the pieces, you can use a wire rack, baking sheet, frying pan or foil. The entire sleeve is suitable for baking. Approximately 20 minutes before cooking, it will need to be opened to form a golden crispy crust.
• If the duck is cooked without using foil and a sleeve, you need to constantly baste it with fat . Otherwise, the meat will turn out tough.
• To prevent the dish from being raw, you can boil the carcass a little before baking.
• To get a crispy crust, you need to get rid of excess fat. To do this, it is cut off from the neck and back parts.
• It is better to wash the duck with hot water . It is advisable that water does not get inside. You need to wash the carcass and dry it with a paper towel. Leave to dry for half an hour. Rinse with hot water again and dry.
• For greater juiciness, you can pour a little cream inside.

There are many recipes for roasting duck with honey-mustard marinade. It can be prepared with marinade and apples, with oranges, in a slow cooker and in the oven.

It is important to follow some recommendations, and then the dish will turn out tasty, juicy and aromatic.

Is it possible to cook duck in a slow cooker?

If the size of your multicooker can accommodate a whole carcass, then the meat can be cooked this way. If not, you can cut the bird into 2-6 equal parts.

Most models do not have the “Duck” mode, but it can be successfully replaced with others. To begin, set the settings to “Stew” for 40-45 minutes. After this, you should turn the meat over to the other side and switch the multicooker to the “Baking” mode for another 30 minutes. If necessary, turn the bird over again and repeat roasting for 30 minutes.

How to cook duck in the sleeve?

The prepared duck can be baked not only in the oven or slow cooker, but also in a cooking sleeve, where we place the stuffed carcass coated with sauce.

Having placed the meat in the sleeve, secure it on both sides with clamps and place it in a preheated oven on a baking sheet covered with foil. Bake for 1.5-2 hours at 220 degrees. The duck cooks in its own juices, no need to water it.

About 30 minutes before the end of cooking, the sleeve can be opened to allow the duck to brown a little.

This method of cooking helps to avoid drying out the meat, which sometimes happens when it is baked on a baking sheet uncovered. Another advantage of this option is that apple juice mixes with meat juice and perfectly saturates the duck, giving it a refined aroma and taste.

Step-by-step preparation

1. Step 1:

   How to bake duck with honey, soy sauce and mustard in the oven? Prepare all the necessary products. Take chilled duck - it is much healthier and tastier than frozen. Soy sauce is suitable only for natural fermentation. Liquid honey, in no case candied. Vegetable oil can be any, but olive or sesame oil is best for this recipe. Mustard can be used buy ready-made or make your own.

2. Step 2:

   Add honey and mustard to soy sauce.

3. Step 3:

   Stir well until the honey is completely dissolved.

4. Step 4:

   Pour in vegetable oil.

5. Step 5:

   Add chopped garlic. You can finely chop it with a knife, grate it on a fine grater, or pass it through a press. The duck marinade is ready.

6. Step 6:

   Wash the duck, dry it, and remove any feathers if necessary. Brush the duck with the soy-honey-mustard marinade on all sides and inside. Leave to marinate for at least an hour, maximum 1-2 days. We don't need salt - soy sauce is already salty enough.

7. Step 7:

   Preheat the oven to 190 degrees. Duck is a rather large bird, so to cook a whole duck you will need a fairly large heat-resistant baking dish. Place the duck in it, breast side down.

8. Step 8:

   Bake in a preheated oven, calculating that for every 500 g of duck, 30 minutes of baking is required. If the top begins to brown too much, cover the duck with foil. When baking, a lot of fat will be released - it is better to drain it.

9. Step 9:

   The tasty and rosy duck is ready. Bon appetit!

This recipe is basic, which means you can bake chicken and turkey in a similar way and with this marinade. You can also stuff the duck with apples, dried fruits or, for example, rice. The dish, of course, is more likely for some festive occasion, so save the recipe to your collection of New Year's recipes. What to serve with this baked bird? Of course, it goes well with any seasonal vegetables and of course with fresh herbs. Although, on the festive table, such a dish is served with various salads and, as a rule, a potato side dish. Bon appetit!

Keep in mind that everyone's oven is different. Cooking temperatures and times may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of ovens!

When adding soy sauce to a dish, it is worth considering that it has a fairly salty taste. Reduce the total amount of salt, otherwise you risk oversalting.

Since the degree of saltiness, sweetness, bitterness, pungency, acidity, pungency is individual for everyone, always add spices, herbs and seasonings, focusing on your taste! If you are adding some of the seasonings for the first time, then keep in mind that there are spices that are especially important not to add (for example, chili pepper).