How to cook the most tender duck in the oven. Only the best recipes
How to choose a duck
- It is better to take a chilled bird: its quality is easier to determine.
- The skin should be a uniform light color without bruising, spots, plaque, dents and other damage. The meat of a fresh duck should be slightly moist, the skin should not be sticky.
- Press your finger on the fleshy part: if there is a dent, the duck is stale.
- The old bird will turn out dry and tough. So take the young one. Such a duck has cartilage at the tip of the breast, its beak is shiny, clean and rather flexible, the membranes are not stuck together and easily moved apart, the meat has a reddish tint, the fat is not dark, but transparent, and the paws are yellow.
- An unpleasant or sour smell signals that the bird is stale.
How to prepare duck for roasting
- If you bought a frozen carcass, be sure to defrost it. In the refrigerator, a bird weighing 2 kg thaws for about a day. If you want to do it in 3 hours, put the duck in a pot of cold water. It is important to change the water every half an hour and keep it cold.
- Remove the neck and legs, if any, and gut the bird. Offal can later be used, for example, for broth.
- Remove excess fat from the neck and back so that it does not interfere with the crispiness of the finished duck. But do not cut off the excess skin: it will be needed to seal the stuffed carcass.
- Pour boiling water over the duck. 2 kg will require 5 liters of water. Take half of the prepared boiling water and carefully pour the carcass so that the liquid does not get inside. Wipe with a clean towel and leave for half an hour until completely dry. Repeat. The scalding will help clog the pores so that the finished duck has a crispy crust. But if there is no time for this, it is enough to thoroughly rinse the bird with cold water inside and out and dry it well.
- When or before seasoning the duck, make criss-cross cuts in the skin without damaging the meat so that excess fat can come out during the cooking process.
How to Roast Duck in Salt Martha Stewart’s Recipe
- 1 glass of orange jam;
- 6 sprigs of thyme;
- 1 tablespoon of grated ginger;
- 2 tablespoons of pink peppercorns;
- 1 duck carcass (slightly more than 2 kg);
- ground black pepper – to taste;
- 1 medium onion;
- 1 medium carrot;
- 1 celery stalk;
- 2–3 cm ginger root, cut into ½ cm slices
- 1 bay leaf;
- 1 sprig of fresh rosemary;
- 3 cinnamon sticks;
- about 2 kg of coarse salt (should be about the same as a duck weighs).
Heat the jam in a small saucepan until it becomes liquid and strain it into a bowl. Add 4 thyme sprigs, grated ginger, pink pepper and set aside the glaze.
Prepare the duck as we wrote above, and season the inside with pepper. Onion, carrot and celery cut into large pieces and put in the carcass. Put 2 sprigs of thyme, ginger slices, bay leaf, rosemary and 1 cinnamon stick there.
Seal by sewing the skin together with kitchen string or using toothpicks. Tie the legs.
Pour ⅓ of the salt into a deep baking dish or dish. Place duck on top, brush generously with glaze and leave cinnamon sticks nearby. Sprinkle with the remaining salt and send to the oven, preheated to 200 ° C.
Remove the meat after 2 hours 15 minutes, or when a cooking thermometer inserted into the thickest part of the thigh reads 70-75°C.
Let the cooked dish cool for half an hour, then turn the dishes over and place the duck on a large cutting board. Remove salt and skin, cut into slices and serve.
How to cook duck with crispy potatoes and sauce according to Jamie Oliver’s recipe
- 2 ducks 2 kg each with neck and giblets;
- 3 sprigs of fresh rosemary;
- 1 nutmeg;
- 2 oranges;
- 1 tablespoon of salt;
- 8 cloves of garlic;
- 3 red onions;
- 3 carrots;
- 5 cm ginger root;
- a couple of stalks of celery;
- ½ cinnamon stick;
- 3 bay leaves;
- 2 kg potatoes;
- 1 liter of water or chicken broth;
- spices for potatoes – to your taste;
- 2 tablespoons of flour;
- 200 ml of port.
Prepare ducks, necks and giblets set aside. Separate the leaves of one sprig of rosemary from the stem. Grate half of the nutmeg and orange zest. Mix with a spoonful of salt.
Rub the mixture inside and out of the ducks, transfer to a bowl, cover and refrigerate for several hours.
Preheat oven to 180°C. Stuff the ducks with the remaining rosemary, garlic and orange halves.
Chop the peeled onions, carrots, ginger and celery. Place in a deep baking dish along with cinnamon, bay leaves, and chopped necks and giblets. Place the baking sheet on the lower level of the oven.
Place the ducks breast side up on the grate above it. The fat should drip onto the baking sheet.
Peel potatoes, cut into pieces and place in cold salted water. Bring to a boil, then boil…