Duck stuffed with oranges in the oven recipe. Recipes for oven-baked duck with oranges

Duck baked with oranges in the oven

People are used to cooking this bird only for celebrations, but why not make a fragrant duck today?

Try it and you will like it!

Ingredients:

• 1 young duck weighing 1.5-2 kg;
• several oranges;
• 30 g liquid honey;
• cinnamon stick;
• allspice - a few peas;
• spices to taste.

Cooking technology:

1. Trim offal. Remove excess fat.
2. Mix garlic, spices, orange zest and juice of 1 citrus. Prick the skin of the bird with a fork and rub with marinade.
3. Leave in the marinade overnight. Turn over occasionally.
4. Remove the bird and fill it with orange slices and cinnamon. Use toothpicks to close the hole.
5. Bake the duck at 180°C for 40 minutes.
6. Remove from the oven and brush with any juices that have formed on the bottom. Bake for another 40 minutes.
7. Remove and brush the carcass with honey to make it brown. Cook for another quarter of an hour.

Duck baked in a sleeve turns out to be extremely tasty. Before serving, garnish with oranges and prepare a side dish. Rice or vegetables are especially suitable.

Duck with apples and oranges in his sleeve

duck in the sleeve
A bird in the sleeve is tasty and practical. The sleeve is an indispensable invention: it protects the dish from drying out, and its volume allows you to bake fruits and citrus fruits separately. In this case, oranges are placed in the carcass, and apples are placed around - this option is suitable for a large company, where everyone can choose an ingredient to their liking.

Ingredients:

• duck - 1.5 kg;
• orange - 2 pcs.;
• apples - 3 pcs.;
• pepper mixture - 10 g;
• oil - 40 ml.

Preparation:

Marinate the carcass for 15 minutes in oil and pepper.

Afterwards, stuff with orange slices.

Place the bird in the sleeve, lining the sides with sliced ​​apples.

The bird is baked in the oven for 1.5 hours at 200 degrees.

How to stew deliciously in a slow cooker

Duck requires close attention in preparation. If time is limited, use a slow cooker.

The stewed duck is juicy and tender. Hassle-free preparation.

You will need:

• duck;
• leeks - 2-3 stalks;
• 6 oranges;
• Bay leaf;
• spices to taste (coriander, salt, pepper or a ready-made set).

How to cook:

1. Cut the carcass into small pieces. Rinse well with warm water. Leave it with the skin on so you don't have to add oil. The duck will roast in its own juices.
2. Grease the bottom of the bowl with oil.
3. Lay out the poultry pieces.
4. Fry on both sides.
5. When all parts of the duck have been fried, place everything in the multicooker bowl. Add leek, bay leaf, spices. Cut the oranges into slices and place them on top of the meat.
6. Set the “Extinguishing” mode. Cook for an hour.

While the duck is cooking, prepare a suitable side dish. Oranges give the meat a subtle citrus flavor.

After trying the dish once, you will want to cook it constantly.

Delicious recipe: Peking duck

With the addition of apples

This recipe is ideal for your first culinary experience. Even without being a professional, you can cook a delicious dish.

Duck with apples and oranges turns out to be very aromatic, and the taste is harmonious, despite such an interesting combination.

Ingredients:

• 1 duck (2.5-3 kg);
• spices;
• 6 chopped apples;
• 1 orange;
• cinnamon (optional);
• 40 g orange juice.

Step-by-step instruction:

1. Wash the bird and dry it.
2. Rub with spices inside and out.
3. Stuff the duck with cinnamon fruit and cover with toothpicks.
4. Tie the legs, prick the breast with a fork, or make cuts.
5. Preheat the oven to 160 degrees. Place the duck on a baking sheet and arrange the remaining fruit around the bird. Pour over orange juice. Bake for 1.5-3 hours, depending on size.

This aromatic dish is suitable for any celebration.

How to cook duck with apples and oranges?

Cooking duck with apples and oranges should begin by marinating the carcass. The bird has a specific smell, so it is advisable to immerse the carcass in a saline solution for a day. If you don't have time, you can get by with just spices. After marinating, the bird is stuffed with oranges and apples and put in the oven for about 2 hours.

duck in the oven

Even the simplest recipe for baked duck with apples and oranges will surprise you with the result if you correctly calculate the time the bird spends in the oven - you should set aside an hour for each kilogram. When cutting, you should remove part of the “tail”, since all the unpleasant aromas are concentrated there. Don't go overboard with stuffing. The skin of a tightly stuffed bird may crack.

Duck fillet with oranges

The duck fillet is a bit dry, but combined with citrus it turns out juicy. The meat takes on an unusual taste.

To prepare the dish you will need:

• fillet – 0.5 kg;
• 2 oranges;
• 50 g soy sauce;
• 1 cube of chicken broth;
• olive or vegetable oil - 1 tbsp. l.;
• spices.

Cooking process:

1. Wash the fillet, dry it with paper towels and rub with spices.
2. Line a baking pan with parchment and grease with butter.
3. Place the fillet, pour over the sauce. Mix oranges, soy sauce, bouillon cube.
4. Place the fillet in the preheated oven for 25 minutes. Bake at 210°C.

Lingonberry sauce is ideal for fillet. Duck with oranges in the oven has a bright taste.

Recipe with rice

Duck with rice and apples in the oven turns out satisfying and aromatic. The presence of cereal in the recipe makes it possible to combine two dishes in one, which makes preparing a hearty lunch somewhat easier. For the filling, it is better to use fluffy rice, which does not boil over and does not disintegrate during stewing (however, everyone has different tastes, so you need to focus on your own culinary preferences).

Ingredients:

• 1 duck;
• 0.2 kg rice;
• 3 apples;
• 1 orange;
• mayonnaise;
• salt;
• butter;
• spices;
• garlic.

Preparation:

1. Clean the duck, wash it and sew up the hole on the neck side with thick thread.
2. Cook the rice until it is a little tough.
3. Rinse the finished cereal, mix with spices and a few tablespoons of melted butter.
4. Peel the apples, remove the core and cut into pieces.
5. Peel the orange and remove white fibers and chop it.
6. Mix the fruit with rice and stuff it into the duck.
7. Coat the carcass with spices and vegetable oil.
8. Sew up the hole in the duck.
9. Place the carcass in a mold or on a baking sheet. Place the remaining filling on the sides.
10. Bake in an oven preheated to 210-220 degrees for about 3 hours.
11. Remove the bird from the oven, cut into portions and serve.

Every family has its own signature holiday dish. For some it’s a bucket of Olivier, for others it’s a cake with whipped cream. Our most common holiday dish is stuffed baked duck.

A festive dish, it is festive for that reason, to be cooked only on holidays. And not all the time. I understand that with a lot of desire and a fair amount of imagination, holidays can be arranged endlessly.

Here in our country there is a holiday within a holiday. Especially in the month of May and at the beginning of the year. Jokes aside, people become nostalgic for their work.

Well, we are waiting for a holiday: birthday, New Year, Paris Commune Day. In our family, the question “what will we cook for the holiday table” does not arise. Of course - baked duck stuffed with rice, apples and oranges. Duck baked with apples is delicious in any form. The recipe is not difficult, and always turns out well.

Unfortunately, it is not possible to buy a live duck. Maybe there is somewhere, but I don’t know where. During my childhood, about 30 years ago, ducklings were sometimes sold in stores. Pathetic, starved carcasses, with their heads wrapped in paper. But in large supermarkets you can now always buy frozen broiler. Weight - 2-2.5 kg. Not less. In a smaller duck, no matter how you cook it, there is nothing to eat, it’s better to cook it.

Step-by-step recipe from Yulia Vysotskaya

Duck baked with citrus is a dish for true healers of gourmet food. This dish will delight your loved ones.

Basic ingredients:

• 2 carrots;
• 1 onion;
• 1 orange;
• juice and zest from 3 oranges;
• carcass – 1-1.5 kg.

Additional products:

• 30 g each of juniper and coriander seeds;
• 3 g each of dry ginger and corn starch;
• 0.5 tbsp. l. black peppercorns, cloves, cumin and ground cinnamon;
• 3 tbsp. l. soy sauce;
• head of garlic;
• 5 thyme flowers;
• salad leaves - a bunch;
• sesame oil – 30 g;
• olive oil – 8 g;
• a pinch of sea salt;
• 8 star anise.

Cooking process:

1. Mix juniper, cumin, black peppercorns, star anise and coriander. Pour into a frying pan without oil and heat.
2. Chop the carrots (slices or cubes). Onions - in half rings. Cut the garlic in half, no need to peel or segment it.
3. Mix the spices fried in a frying pan and grind in a blender. Add zest, cinnamon, salt and sesame oil.
4. The bird is rubbed with the prepared spice mixture. Pour over liquid honey, orange juice and place in the oven. Place in a duck pot, on the bottom of which vegetables, thyme and bay leaf are laid out in advance.
5. Bake for 20 minutes. Sometimes water with the resulting juice. Turn the carcass over and leave for another 40 minutes.
6. Then the temperature is reduced and simmered for another half hour.

The finished duck is placed on a dish. Soy sauce is added to vegetables. Served with fresh salad.

A simple and delicious recipe for Peking duck in the oven

In this recipe, the most important thing is the cooking technology and special spices. To cook a real Peking duck, the carcass must be marinated overnight, and an integral step in the preparation is deliberately introducing air under the skin.

Ingredients:

• Duck carcass – 2 – 2.5 kg.
• Honey – 3-4 tbsp. l.
• Soy sauce – 100 ml.
• Sesame oil – 1.5 tbsp. l.
• Wine vinegar – 1 tsp.
• Garlic – 4 cloves.
• Ground chili pepper – 0.5 tsp.
• Ready-made Chinese seasoning mixture or ¼ tsp. cinnamon, star anise, cloves, dill and licorice or grated ginger.
• Salt.

Cooking process:

1. Rinse the carcass with hot water, pluck out any remaining feathers and remove fat and traces of entrails from the inside. Dry and grate with salt (about 1 tbsp). Wrap in cling film or place in a plastic bag and refrigerate overnight.
2. Before cooking, remove the carcass from the polyethylene and let it stand for some time at room temperature. Afterwards, perform the operation of blowing air under the skin. To do this, you can use a simple medical syringe. It needs to be filled with air and, by piercing the skin of the bird in different places, let air in. This is done to separate the skin from the fat layer.
3. Marinate the bird for about an hour, spreading it with a few tablespoons of honey.
4. After an hour, grease the carcass with the following marinade: a mixture of a spoonful of honey, two spoons of soy sauce, a spoonful of sesame oil. Place the duck in the refrigerator again for 20 minutes.
5. Place a baking tray with water on the bottom of the oven to create steam and catch dripping fat.
6. Coat the grill with oil and place the duck carcass on it. Place in the oven for 40 minutes at 240 degrees. Then reduce the temperature to 150 degrees and continue cooking for another half hour. Then turn the bird over on the other side and bake for about another hour at 150 degrees.
7. Prepare the sauce for serving Peking duck. To do this, mix star anise, cinnamon, licorice or ginger root, Chinese cloves, and dill, crushed into powder. Add squeezed garlic here, pour in half a spoon of sesame oil, a spoon of wine vinegar and a couple of spoons of soy sauce. All this, thoroughly mixed, is a traditional Chinese homemade hoisin sauce.
8. Serve the finished duck whole on a platter or cut into portions with hoisin sauce.

Bon appetit!

Cooking in French

French duck turns out to be extremely aromatic and tender. The dish is prepared quickly and easily.

Ingredients:

• 1 duck carcass;
• 3 stalks of celery;
• 2 tbsp. l. olive oil;
• Provençal herbs, pepper and salt to taste;
• 3 tbsp. l. honey and dessert wine;
• 1 lemon;
• 2 oranges;
• dry sage.

Cooking method:

1. Mix all spices in a separate container.
2. Squeeze the juice of a lemon and 1 orange. Combine with spices, pour in wine.
3. Coat the carcass with marinade and cover with film.
4. Place in the refrigerator. Marinate for 4 hours.
5. Cut the remaining orange into rings. Chop the celery.
6. Stuff the duck with orange and celery.
7. Bake for 60 minutes.

Spicy marmalade and orange juice will make the meat juicy, tender and incredibly tasty.

Classic marinade for Peking duck

The real science is cooking Peking duck. The entire result depends on the properly prepared marinade. Thanks to perfect marinating, you will experience the taste of juicy, aromatic and tender meat.

Ingredients:

• soy sauce – 4 tbsp. spoons;
• spice mixture – 2 teaspoons;
• ginger – 5 g root;
• corn starch - 1 teaspoon;
• rice vinegar - 4 tbsp. spoons;
• warm water – 65 ml;
• rice wine – 165 ml;
• liquid honey – 4 tbsp. spoons.

Preparation:

1. Pour wine into vinegar and add honey, which should be liquid. Stir.
2. Grind the ginger root. To do this, use a grater. Add to liquid mixture. Sprinkle with spices. Mix.
3. Boil and simmer for a quarter of an hour.
4. Mix water with starch. Stir. If lumps have formed, a blender or whisk will help get rid of them. Pour into the boiled marinade. Stir. The mass should thicken.
5. Coat the carcass with the cooled mixture. Leave for half a day in the refrigerator.
6. Bake in the sleeve. 180 degree mode.

Related article: Simple chicken soup with noodles and potatoes

Salad with duck and oranges

Duck is not only baked, the meat is used to make delicious salads.

You will need:

• 1 duck breast;
• 2 large handfuls of spinach;
• ½ peeled and segmented orange;
• ½ shallot;
• 1 tsp. sesame oil;
• juice from ½ orange;
• soy sauce;
• 70 g cherry tomatoes.

Preparation:

1. Preheat the oven. Beat the breast, rub with spices and fry on both sides. Bake until it turns golden brown.
2. Remove the duck, place it in the pan and cover with a lid.
3. Cut the segmented orange slices into 2 parts.
4. Wash the tomatoes and cut them into halves.
5. Cut the shallots into half rings.
6. Mix tomatoes, orange slices, onion and spinach. Season with sesame oil, soy sauce, salt and pepper.
7. Place the salad mix on a beautiful platter. Place duck cut into cubes or slices on top.
8. Pour over orange juice.

You can decorate the salad with slices of black bread, which are fried until golden brown and stars are cut out.