How to cook duck in the oven so that it is soft and juicy

Duck meat itself is a specific product. To make it tasty and tender, just like homemade, you need to know certain tricks on how to cook wild duck in the oven.

It is not as fatty as its specially grown counterparts, but at the same time it is not suitable for dietary nutrition. If cooked incorrectly, the characteristic smell can ruin the pleasure of the dish. How to avoid common mistakes and create a real culinary masterpiece from this game?

How to cook wild duck in the oven

Usually hunting trophies are obtained in the form in which they flew and quacked. Therefore, before cooking wild duck in the oven, you need to do the following manipulations:

To pluck the bird
- pour boiling water over it and place it in hot water for a couple of minutes, then remove the fluff and singe the body to get rid of protruding hairs.
Finding and removing the pellets
is worth paying attention to so that your treat doesn't cause broken teeth.
Gut the carcass
- remove the head and paws, tips of the wings and the esophagus with intestines, remove the entrails through a cut in the belly and rinse everything under running cold water.
Keep in the refrigerator
- preferably 3-4 days, so that the game is “ripened”; another option to get rid of the “fishy” smell is to cut off the skin along with subcutaneous fat.

Now we need to decide how to cook wild duck in the oven (Figure 1). If you want to bake it whole, start the process right away. For stewing, boiling or frying in the cabinet, divide into portions.

Wild duck in the oven at home is not a simple dish. It is more difficult to cook due to the fact that it rarely ends up on the table, and housewives often do not have the skills to handle such meat. In addition, preparation requires careful reading of culinary recipes and takes a lot of time to prepare and prepare.

These tricks will tell you how to cook wild duck in the oven and save your time and nerves:

You can remove the unpleasant aroma without cutting off the fat and skin - place the bird in a container with cold water and boil for a couple of minutes, then drain the liquid and follow the recipe.
The marinade will help make the meat piquant and juicy - soak the carcass in water with lemon or dry wine for several hours.
Use giblets and duck head to make soups and stews - they will only benefit in taste.
Combine game with the right sauces - juniper or lingonberry jam is ideal.

Figure 1. Preparing wild duck for roasting
If you do not know how to cook a whole wild duck in the oven, take note: if it is a grill or spit, place a tray under it and collect the fat and juices, periodically pouring them over the meat so that it does not become dry and tough. The easiest way is to cook the bird in a special duck pot, so it will be more tender and juicy.

Keep in mind that the marinade for wild duck in the oven is not friendly with bay leaves - it negatively affects the taste of small game. It should contain a moderate amount of aromatic herbs and spices, otherwise the taste of the meat itself will be lost. The best ingredients for it are dry wine, freshly squeezed citrus juice diluted in water, regular salt and black pepper.

Important advice - baking wild duck in the oven is not a quick process:

Don't rush to take out your masterpiece as soon as it has acquired a golden hue.
Check it for doneness with a knife - make a couple of cuts in the most fleshy part.
If clear liquid runs out from there, it’s ready; if not, bake further.
Do not overcook the meat at high temperatures and do not drain the fat from it while cooking - you risk getting a dry and tough charred sole.

Let's cook delicious duck

How to cook duck deliciously? Now we'll tell you.

Country-style Christmas duck

A very simple recipe. This is understandable. On the eve of Christmas, the housewife has a lot of troubles, so there is no time to focus on one dish. You will need melted butter and twine.

Grease the processed and gutted carcass with melted butter. Rub with a mixture of salt and ground black pepper. Wrap it with twine to keep the duck in shape. Fry on a baking sheet. Alternatively, you can grill if the oven has a spit. (Grilled chicken is very tasty)

Cooking time is calculated as follows: on average, 20 minutes for every half kilo of duck weight with medium oven heat.

Duck with oranges

For a duck weighing one and a half kilograms you will need 50g. butter and 50g. flour. Half a glass of broth, duck liver, 2 oranges.

Peel one orange and divide into slices. Prepare the duck and stuff it with orange slices. Coat with salt, pepper and butter (as in the first recipe) and place in the oven to bake.

Prepare the sauce. Finely chop the orange zest and boil in a small amount of water for 10 minutes. Drain the water. Crush the softened zest along with the duck liver. You can use a blender. Squeeze the juice from another orange and pour into the resulting mass. Gourmets replace juice with liquor.

Separately, in a saucepan, mix the butter with flour, dilute with broth and bring to a boil. Pour in the orange-liver mixture and bring to a boil again. Strain the resulting sauce and it is ready.

Remove the orange slices from the cooked duck. Place them around. Garnish with fresh orange slices.

Duck in Rouen

Duck liver used, 150g. lard, 1 tbsp. flour, 50g. butter, 100g. red table wine and the same amount of broth, parsley. Instead of duck, chicken liver will do.

Finely chop the liver, lard, parsley, salt and pepper. Stuff the duck with this minced meat. Tie it and fry on a baking sheet until done. While frying, pour over the released juice.

Instead of lard, it is better to use lard. This is rendered lard. It's soft. But it’s unlikely that many housewives now keep lard or lard at home for cooking. You can replace it with butter or ghee. The dish will not be damaged, and the aroma of butter is still better than lard.

Fry the flour in a saucepan until brown, add the butter and melt it, actively mixing it with the flour. Pour in broth and wine. Drain duck juice from pan. Stir it into the sauce too. Boil everything for 5 minutes. Serve in a gravy boat.

So much for the Europeans who always watch their figure. Lard, butter, flour. The bird is roasting. It's scary to even think about calories. And it is not necessary! We don't eat this every day. Otherwise, you won’t be able to cook duck deliciously, either in the oven or on the stove.

As for fat, doctors have already recognized that natural fat is not only not harmful, but is necessary for the normal functioning of the body. Within reasonable limits, of course.

Duck in a duck pot with oranges and bulugur

I’ll stop for today, but I’ll continue the topic of duck recipes. Several more recipes for delicious cooking duck in the oven are already ready. I'll publish it soon. To avoid missing out, subscribe to blog updates.

Recipes for wild duck in the oven

Hunted, like poultry, it is fried, boiled and baked. And all this is possible not only on the stove or fire, but also in the oven (Figure 2).

Wild duck in the oven at home can be prepared in many ways:

In a special container - a glass form or an aluminum casserole dish.
Fried in a cast iron pan or baked on a baking sheet.
Stuffed or baked with potatoes and vegetables.
On a spit or grill - for a more impressive presentation.
Stewed or baked in a sleeve or foil with spices.

It’s easy to see that wild duck in the oven does not limit your flight of culinary imagination. On the Internet you can find a lot of advice and excellent recipes that do not require any serious skills from the cook.

One of these is cooking wild duck in the oven in the sleeve:

Prepare all the ingredients - pluck and gut the game, place in cold water with the juice of half a lemon for 3-4 hours, then rub with salt and pepper.
Set the temperature to 230 degrees, place the carcass in the sleeve, adding 50 grams of butter and a couple of clove stars.
Place the sleeve in a tray number 13 filled with cold water and simmer for 1 hour 20 minutes.
After 40 minutes, add water if necessary and turn the duck over; 10 minutes before it’s ready, pierce or cut the sleeve on top to get a golden brown crust.

If you want to surprise your guests or do something special, try this recipe for wild duck in the oven in wine:

Based on a carcass of 1.5-1.7 kg - a glass of dry red wine, salt and black pepper to taste, a sprig of rosemary.
Prepare and clean the bird from giblets, cut into portions, rub well with salt and pepper, place in a bowl and cover with wine, add rosemary.
Place the dishes with the marinade overnight or at least for 3-4 hours under weight in the refrigerator.
Remove the meat and drain off excess liquid, remove the sprig, place in a frying pan lined with foil and place in a baking oven at 220 degrees for an hour and a half until done.

No less interesting is the taste of wild duck in the oven with oranges, the recipe for which is given below:

You will need the same ingredients as for cooking in foil, as well as 2 large oranges - cut them into medium cubes and place inside the bird, leaving half of one of them.
Sew up the stuffed body with thread and place it in the oven, heated to 220 degrees for an hour and a half, every 30 minutes - baste with the leaking fat.
Before serving, squeeze the juice of the reserved half orange on top.

Figure 2. Baked duck in the sleeve

The easiest way to cook delicious wild duck in the oven is in a duck cooker. You will need: a plucked bird without entrails, 2 large onions, 4 tbsp. spoons of vinegar, 150 g of butter, ground black pepper and salt. First, divide the carcass into parts and rub them with spices, cut the onion into half rings, put everything in a deep bowl and mix with vinegar. Place under pressure for 10-12 hours and melt the butter in the duck pot and place the duck pieces in it, skin side down. Fry over high heat for about 5 minutes and turn the meat over and repeat the process. Next, place the pan in the heated oven for 40 minutes, then remove and serve the dish with a potato side dish.

The original recipe for wild duck in the oven in a duck pot involves baking it whole:

Take the bird, 2 large green apples, 2 medium onions, 12 tbsp. broth and red wine, spices and 2 tablespoons of 10% cream.
Rub the seasonings into the meat and fry it until golden brown, cut the onion into rings.
Peel the apples and cut into thin, seedless slices.
Place the fried duck in a bowl with its back facing up, cover with apples and onions.
Pour in a homemade sauce made from wine, broth and cream, and place in a preheated oven for 2 hours.
Baste periodically with current fat, and before use, dry with paper towels or let it rest for 20 minutes.

From the dishes offered on the Internet, choose a wild duck in the oven recipe with a photo, so you will understand how it should look at each stage of cooking, which will save you from mistakes.

Wild duck with apples and lemon

This traditional combination has been appearing on holiday tables for hundreds of years. Wild duck with apples in the oven turns out incredibly tasty and juicy thanks to the light apple sourness (Figure 3).

For it you will need:

Recipes

How to cook wild duck? Below are the most delicious recipes for cooking wild duck.

In the duck house

The following simple recipe will help you cook wild duck deliciously in a duck pot. Here the bird is cooked whole; there is no need to cut it into portions.

1 duck carcass;
2 large green apples;
2 medium onions;
½ tbsp. broth;
½ tbsp. dry red wine;
pepper, salt, spices;
2 tbsp. spoons 10% cream.

Rub salt, spices and pepper into the bird carcass. Fry.
Prepare the apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
Cut the onion into rings.
Place the fried carcass in the duck pot, back up, and cover with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
Place the duckling in the preheated oven for 2 hours.
To make the bird juicy, you need to water it with the released fat from time to time.
Cooked poultry should be dried before serving.

Game in the oven

Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe because you need to let the bird sit in the marinade.

1 carcass;
1 onion;
1 carrot;
1 bottle of dry white wine;
1 – 2 stalks of celery;
salt, pepper, bay leaf, rosemary, garlic, sage;
olive oil.

How to cook wild duck in the oven:

Cut the peeled vegetables into cubes.
Place the carcass in a deep pan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
Then remove it from the marinade, salt and pepper the inside. Fry until golden brown. Next, put it in a baking dish, cover it with vegetables from the marinade, and pour oil over it.
Cover with foil and place in a preheated oven for 50 minutes. Periodically remove the duck and baste it with the released juice and remaining marinade.
Divide the baked duck into parts, beat the vegetables and remaining juice with a blender. Simmer the duck along with the resulting sauce.

Roast

Roast wild duck is very aromatic and tasty! This preparation of wild duck does not take much time, since the bird does not need to be kept in the marinade.

1 duck carcass;
3 liters of water;
3 cloves of garlic;
6 medium tomatoes;
3 onions;
150 g butter;
red pepper, salt, parsley, dill, cinnamon.

Divide the carcass into portions, boil in salted water, add a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
Then drain the broth, add fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, place the tomatoes in water.
Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skins, chop with a blender, and put the prepared tomato mass back into the broth with the duck.
Also add fried onions, peppers, garlic, and cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
Then let the dish sit under the lid closed for another 10 minutes.

How to cook wild duck in the oven

Usually hunting trophies are obtained in the form in which they flew and quacked. Therefore, before cooking wild duck in the oven, you need to do the following manipulations:

To pluck the bird
- pour boiling water over it and place it in hot water for a couple of minutes, then remove the fluff and singe the body to get rid of protruding hairs.
Finding and removing the pellets
is worth paying attention to so that your treat doesn't cause broken teeth.
Gut the carcass
- remove the head and paws, tips of the wings and the esophagus with intestines, remove the entrails through a cut in the belly and rinse everything under running cold water.
Keep in the refrigerator
- preferably 3-4 days, so that the game is “ripened”; another option to get rid of the “fishy” smell is to cut off the skin along with subcutaneous fat.

Now we need to decide how to cook wild duck in the oven (Figure 1). If you want to bake it whole, start the process right away. For stewing, boiling or frying in the cabinet, divide into portions.

These tricks will tell you how to cook wild duck in the oven and save your time and nerves:

You can remove the unpleasant aroma without cutting off the fat and skin - place the bird in a container with cold water and boil for a couple of minutes, then drain the liquid and follow the recipe.
The marinade will help make the meat piquant and juicy - soak the carcass in water with lemon or dry wine for several hours.
Use giblets and duck head to make soups and stews - they will only benefit in taste.
Combine game with the right sauces - juniper or lingonberry jam is ideal.

Important advice - baking wild duck in the oven is not a quick process:

Don't rush to take out your masterpiece as soon as it has acquired a golden hue.
Check it for doneness with a knife - make a couple of cuts in the most fleshy part.
If clear liquid runs out from there, it’s ready; if not, bake further.
Do not overcook the meat at high temperatures and do not drain the fat from it while cooking - you risk getting a dry and tough charred sole.

How to marinate in mayonnaise

The recipe contains a tempting sauce that gives the meat a delicious hint of flavor.

A domestic duck dish is prepared on the basis of:

800 g duck;
1/3 lemon;
3 cloves of garlic;
4 onions;
2 tbsp. l. soy sauce;
2 tbsp. l. mayonnaise;
1 tsp. Sahara;
spices to taste.

Cooking steps:

Pass the garlic through a press and mix with soy sauce, add squeezed lemon juice. Add mayonnaise to the contents, add salt and pepper and mix thoroughly.
Chop the peeled onion into rings and add to the lemon mixture.
We wash the duck, dry it and cut it into portions, which we add to the previously prepared marinade. Mix the mixture with your hands so that the sauce covers each piece. Place the meat in the refrigerator for 5 hours.
After the time has elapsed, take out the marinated duck and string it onto skewers along with the onion. Place the meat on the grill in the oven. Bake the kebab for 60 minutes at 180 degrees.

Baking time may vary, it all depends on the age of the bird; it is recommended to purchase younger game.

Recipes for wild duck in the oven

Hunted, like poultry, it is fried, boiled and baked. And all this is possible not only on the stove or fire, but also in the oven (Figure 2).

Wild duck in the oven at home can be prepared in many ways:

In a special container - a glass form or an aluminum casserole dish.
Fried in a cast iron pan or baked on a baking sheet.
Stuffed or baked with potatoes and vegetables.
On a spit or grill - for a more impressive presentation.
Stewed or baked in a sleeve or foil with spices.

One of these is cooking wild duck in the oven in the sleeve:

Prepare all the ingredients - pluck and gut the game, place in cold water with the juice of half a lemon for 3-4 hours, then rub with salt and pepper.
Set the temperature to 230 degrees, place the carcass in the sleeve, adding 50 grams of butter and a couple of clove stars.
Place the sleeve in a tray number 13 filled with cold water and simmer for 1 hour 20 minutes.
After 40 minutes, add water if necessary and turn the duck over; 10 minutes before it’s ready, pierce or cut the sleeve on top to get a golden brown crust.

Baked wild duck with apples

Pickled game is stuffed inside with sour apples. Simirenko, White Nalivka, and Antonovka apples are well suited for this purpose. You can use any sour apples. For piquancy, housewives often add a pear cut into slices:

Sew up the peritoneum with thread or pin it with toothpicks. Cover the bottom of the duckling pan with foil or grease it with vegetable oil, and place the stuffed game there. Place in the oven for an hour and a half.
Periodically water the wild duck with the juice formed in the ducklings.
Adherents of hunting cuisine with a gourmet taste can add a sprig of tarragon to the duck roast. You can also pour lemon juice on top.

To get a flavorful side dish, place potato wedges around the edges of the game 20-30 minutes before it’s ready. Moreover, there is no need to clean it. Simply wash, cut into 4 pieces, add salt and bake. The potatoes will be saturated with duck juice and fat. Apples and spices will fill it with a special aroma.

This duck is served on a large platter, with game placed in the center and potatoes along the edges. Slices of ripe tomato and sprigs of basil placed around the edges will add bright notes to the dish.

In any serving, freshly cooked duck will conquer everyone with its taste and aroma.

Bird species

There are several species of these birds. Each has its own characteristics. One type is suitable for frying, another - for stewing, the third - only for soup.

The following are the main varieties of wild ducks:

Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
Teal weighs little. Total from 300 to 500 g. Also suitable for frying and stewing.
Diving duck. The most delicious of the diving species is the red-nose duck. This is the largest representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed duck has a fairly strong fishy odor. It must first be kept in the marinade.

Even more marinade options for duck meat for barbecue

The success of any kebab is in the right marinade. Duck meat is tougher compared to, for example, chicken. That is why you should be careful when preparing it.

Marinade “Simple”

This option is suitable for those who do not have enough imagination to come up with something new, but want to cook an excellent duck kebab for themselves and their loved ones. You will need:

3 kg. duck breasts;
packaging of ready-made barbecue seasoning;
1.5 kg onions;
250 g mayonnaise;
Art. l. table salt.

Cut the poultry fillet into several small pieces that will be convenient to place on skewers. Chop the onions into half rings. Place the duck fillet in a wide bowl, add onion, spices and salt, pour mayonnaise on top. Mix everything thoroughly, cover with plastic wrap and refrigerate for 2-3 hours.

Marinade “Wine”

The piquant taste of poultry meat after such a marinade will not leave your guests and household members indifferent. Let's start cooking.

Ingredients:

1 kg. duck fillet;
a small head of garlic;
0.5 tbsp. dry white wine;
large onion;
spices: salt, black pepper,
4 tsp. soy sauce;
1 tbsp. l. liquid honey.

Wash the duck breast and cut into small pieces. Finely chop the onion and garlic and mix with the poultry. Add wine, soy sauce and a spoonful of honey. Season with salt and pepper to taste and leave to marinate for about an hour.

Marinade with ginger and wine

There is another very interesting recipe for duck meat kebab - with ginger and white wine. The taste will be spicy, delicate and very unusual. For this dish you will need:

Ginger root for marinade

duck fillet;
one large onion;
four to five cloves of garlic;
one tablespoon of ginger juice;
one tablespoon of honey;
soy sauce (to taste, but you need to add no more than two to three tablespoons);
half a glass of white wine;
any spices to taste.

First you need to cut the duck meat into slices about 1 cm thick. Cut the onion into cubes. Crush the garlic or pass it through a press. Then you need to put the meat in a cup, add onion, crushed garlic, ginger juice, honey, soy sauce, and spices. All ingredients must be thoroughly mixed and poured with wine. Let the meat stand at room temperature for about half an hour.

Then you can start the most interesting part – “attaching” the skewer. You need to string pieces of meat and onion onto a skewer one by one, you can add mugs of bell pepper for piquancy. You need to fry over coals, pouring the remaining marinade over the meat.

Marinade “Orange”

This marinade will add a sweet, citrusy summer flavor to the dish. It's worth a try!

You will need:

1 kg. duck meat;
1.5 tbsp. l. soy sauce
2 large and ripe oranges;
2 medium cloves of garlic;
spices to taste;

Place the chopped poultry meat in a large container. We wash the oranges under running water and squeeze the juice into a bowl. We also add soy sauce, finely chopped garlic and favorite spices. Pour the citrus sauce over the duck and let it brew for 3-4 hours.

Bon appetit!

How to properly prepare game

If the bird comes to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

Dry method. The carcass must be picked upside down by the legs. With very quick movements, pull out the feathers against the growth direction. First remove on the chest, then on the back, shoulders and neck. The wings should be plucked last. Then, using the blunt side of a knife, remove the remaining small feathers and hairs, carefully roll the carcass in flour and scorch it over the fire. Afterwards, wash off all remaining flour and soot from the carcass in running water. This method is best used outside the home, for example, if you are in nature or at the dacha, since a lot of feathers and fluff will fly off the carcass.
Hot method. Pour boiling water over the carcass or leave for 5 minutes. Then take out the carcass and remove all the feathers and fluff. Just as in the first case, roll the bird in flour and scorch it over a fire to remove small hairs and feathers.

Simply in a slow cooker

Have you come back from hunting with a catch, but don’t want to stand at the stove? You can cook game in a slow cooker. Of course, it will not be a baked duck, but a stewed one.

To prepare it you need:

Wild duck meat – 300 g.

The note! To cook in a slow cooker, the meat must be separated from the bone.

Homemade duck fat (otherwise it needs to be replaced with vegetable oil). – 100 g.
Potatoes – 500 g.
Carrots – 1 pc.
Bulb.
Salt, pepper and spices - to taste.

The note! It doesn’t matter which multicooker you use, most manufacturers intuitively have the same interface and navigation, so there shouldn’t be any problems with control.

Let's move on to cooking.

Cut the onion into thin half rings so that it can be stewed well. Chop the carrots into thin slices.
Place duck fat (or oil) in the multicooker bowl and turn on the frying mode so that it melts and warms up faster.
Did you hear the crackle of fat (oil)? Place the onion in a container and fry for 3 minutes, stirring constantly. After the onions, add the carrots and fry everything together for 4-5 minutes.

The note! It is better to remove the leftover duck fat (cracklings) with a slotted spoon immediately before frying the vegetables.

Following the vegetables, place the wild duck meat into the bowl and close the lid.
Cooking potatoes. We clean it and cut it into slices. 10 minutes after immersing the duck, add the potatoes to the bowl.
Add salt and pepper to the dish (you can also use a special seasoning for duck) and mix everything.
Add a glass of water (200 g) to the bowl, close the multicooker lid and select the “Stew” mode.

In an hour we will have a first-class dish of wild duck and potatoes.

Important! After cooking, taste the meat. Is it not juicy and tender enough yet? Run “Stew” for another 20 minutes.

But game is not only a nutritious dinner, but also a delicious dish for two. Just what you need for a romantic evening.

To cook game according to this recipe, you will need endurance and skill. For duck in wine you will need:

Duck carcass.
Carrots – 2 pcs.
Onion – 1 pc.
Garlic – 3-4 cloves.
Wine – 400 ml.
Water – 1 glass (200 g).
Flour – 2 tbsp. l.
Spices, salt and pepper - to taste.
Parsley and dill - several branches each.
Duck fat (in the absence of vegetable oil) – 50 g.

We prepare the duck. Wash in warm water and soak in cold water for 4 hours. Next, remove the carcass from the water, dry it and chop it into portions.

Now the dish:

Fry the pieces in a frying pan, adding duck fat (vegetable oil). Fry them until golden brown.

The note! Fry over high heat, but be careful not to burn the meat. This will ruin the entire taste palette.

We peel the onions and carrots into large thick pieces, since during the stewing process they will simply melt. Peel the garlic and press down (do not cut).
Add flour to the wine and stir well: wine sauce.
Transfer the duck to the duck pot, add vegetables, fat from the frying pan, and a wine-flour solution. We also pour water into the vessel so that it lightly covers the entire contents.
Set the oven temperature to 185 degrees, let it get hot and immerse the duckling with all its contents. Simmer for about 90 minutes.

The note! We look into the duckling pan, adding water at the same time so that the wild duck does not burn.

Once the meat turns amber in color, you can serve it to the table. Of course, check its readiness in advance. Otherwise, place in the oven for another 20 minutes.

Serve the dish with herbs and fresh vegetables. Or serve with baked potatoes.

Here's to a romantic dinner. They eat meat with or without wine.

Interesting fact! In very rare cases, wild duck is cooked in the sleeve. This method does not allow the meat to breathe normally, which often leads to the fact that the unpleasant specific smell of game remains even in the finished dish.

Properly prepared game will be enjoyed by both your family and friends.

To cook wild duck without unpleasant odor, you need to know how to properly prepare the game. The carcass can be stuffed with apples, this will give it a unique aroma and taste.

Wild duck is easy to cook whole

Ingredients

Duck 1 kilogram Apples 5 pieces Onions 2 pieces Rosemary 3 bunches Olive oil 40 milliliters Salt 10 grams

Number of servings: 4
Cooking time: 25 minutes

What to serve the bird with

If you have completed the task of how to properly cook wild duck, then there is still one nuance left - what to serve it with.

Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also go well together. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

Either lingonberry or currant jam will go well with fried poultry. But they are served separately from each other.

The following trick will help you serve game effectively. First, place fruits on the dish, for example, apples, pineapples, oranges, and place portions of duck on top. Pour sauce over the top of the game and sprinkle with herbs.

Even more duck recipes

To prepare tender duck breast, you can use the following marinade:

Cut the onion into half rings.
Add a mixture of black and red pepper, bell pepper, tomato, lemon or orange rings.

You need to marinate the meat for at least two hours. Then thread onto skewers or place on a barbecue. Fry on both sides, periodically turning over and pouring the remaining liquid. Poultry kebab marinated in this way turns out aromatic and appetizing.

Grilled duck, the recipe for which is quite simple, will turn out tastier if you do the following manipulations:

Rub the duck pieces or the whole carcass well with salt.
Then sprinkle with paprika, which will give a golden crust when fried.
Leave the meat for several hours to allow the salt and pepper to penetrate through the slits in the skin. Then fry. You can periodically water it with wine and beer.

Duck on the fire will turn out very spicy if you use the following marinade:

Dice one onion.
Pass five cloves of garlic through a press or crush.
Mix onion, garlic, 1 tbsp. ginger juice and honey, 2-3 tbsp. soy sauce, half a glass of wine (white), and spices (salt and pepper).
While stringing pieces of meat, you can alternate them with pieces of sweet bell pepper and tomatoes.

A no less piquant taste will be obtained if you prepare a mixture of 50 ml of water, 1 tbsp. wine vinegar, two finely chopped onions, a little marjoram, salt and pepper. The resulting sauce should not be poured over the meat during its preparation. Grilled duck breast with a citrusy flavor will appeal to many. Preparing the marinade is quite easy. You need to squeeze the juice out of two oranges and lemons. Beat the liquid with a blender until it turns white, and then add a little olive oil and spices. It is better to marinate in this mixture overnight.

Everyone chooses for themselves how to cook the duck and what to marinate it with. The main thing is to follow all the recommendations in order to properly bake meat on fire.

Culinary tricks

I would like to share some little tricks that experienced housewives resort to.

For example, how to cook wild duck without smell? To make game lose its natural smell, the easiest way is to marinate it or boil it in salted water with herbs and vegetables until half cooked.

This leads to the second question. How to marinate wild duck?

There are a great variety of marinade methods. The simplest is a marinade made from red or white wine with the addition of spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next point: how to soak a wild duck? If you don't have time to marinate the game, you can simply soak it. For example, in water with added salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.

All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook wild bird. All wild duck recipes are not so difficult to execute; even a novice housewife can handle them.

Duck shish kebab recipes

Important points:

the right bird. The degree of softness of the kebab depends on this;
prepared marinade. It is the marinade that will give the poultry meat the necessary flavor and juiciness.

How to marinate duck for barbecue

1st option:

take 3-4 onions, grate half on a fine grater into a pulp, cut half into rings. Mix with diced meat;
add natural adjika (it contains tomatoes, hot red pepper and a bouquet of seasonings), salt to taste;
Before serving, sprinkle with chopped herbs. Duck meat goes best with parsley, cilantro and celery.

2nd option:

Crush 5-6 cloves of garlic with the flat side of a knife and chop finely;
finely chop or grate the peeled fresh ginger root;
mix everything with diced duck fillet and add 3-4 tablespoons of soy sauce;
Add salt and pepper to taste.

3rd option:

squeeze the juice of one orange and half a lemon, grate the lemon zest on a fine grater;
add one tablespoon of honey and vegetable oil to the citrus juice;
mix all ingredients with prepared meat, salt and pepper to taste.

Spit-roasted wild duck with fruit sauce and rice

There is nothing tastier than prey cooked immediately after a hunt. The fire will imbue the meat with a special aroma. The duck will turn out tender and satisfying.

Ingredients:

sea salt;
wild duck - carcass;
orange juice – 130 ml;
pepper – 1 teaspoon;
pineapple juice – 130 ml;
sour cream – 5 tbsp. spoon;
diced pineapple – 1 can;
yellow rice - 1 cup;
apple – 1 pc.

Preparation:

Remove feathers from the carcass. Gut it. Sear over the fire. Cut off the fat. Add some salt. Sprinkle with pepper. Leave for a couple of hours.
Boil the rice. Place in the center of the duck. Secure the edges with toothpicks. Place on spit.
Fry for an hour, turning constantly. Regularly dip a silicone brush in sour cream and lubricate the carcass.

Grate the apple. Fry with pineapples for five minutes. Pour in juice. Simmer for 3 minutes. Drizzle over cooked duck.

Wild duck meat is not very fatty, but tasty. It is difficult to find wild duck on sale; most often we see it in restaurants, where various delicacies are prepared from it. Recipes for wild duck are varied, you can cook it into a roast, bake it in the oven, stew it with vegetables, make soups, but I will tell you how my mother fries this game.