Royal Duck

Category: Meat dishes
Royal Duck

Ingredients

Duck (I had a large domestic duck - 4 kg.) 1 PC
Apple (sweet and sour, I have a variety 2 pcs
Prunes (pitted) 15 pcs
Orange 1 PC.
Rosemary 2 twigs
Salt (taste)
7 peppers mix (taste)
Cranberries (frozen) 300 g
Red wine (semi-sweet, I have homemade) 100 ml
Granulated sugar 5 tbsp. l.
Juniper berries 20 berries for everything.
Onion 2 pcs.
Potatoes 7 pcs

Cooking method

  • Wash the duck well, dry it, rub it with salt, (don't forget to salt it inside too) with pepper and spices.
  • Rub it with lemon juice.
  • Royal Duck
  • Cooking the duck filling:
  • Cut the apples into slices, sprinkle them with lemon juice, remove the skin and white skin from the orange, and cut out the slices, mix, add 1 onion, cut into half rings, the prunes can be cut into 2 parts, add a handful of cranberries, mix everything, salt, pepper the sugar, add a little to taste, and a sprig of rosemary, and juniper berries, add a little vegetable oil, and mix everything thoroughly.
  • Royal Duck
  • We put our duck on the barrels .. and start stuffing it with our filling.
  • We close the hole for the filling with toothpicks so that during cooking the whole duck is saturated with these wonderful aromas.
  • Royal Duck
  • It's done, now we put the duck in a bowl and put it in the refrigerator for 1 hour to marinate a little.
  • An hour has passed, we are preparing a side dish for the duck.
  • Peel the potatoes, cut into 4 parts, cut 1 apple into slices, 1 onion in half rings, salt, pepper, add more rosemary, and juniper berries, oh what they give a masterpiece aroma, fill everything with olive oil and mix.
  • Royal Duck
  • Here are these juniper berries:
  • Royal Duck
  • I will bake the duck in the sleeve so the duck will be very soft and tender, and in general the sleeve is the best thing for baking.
  • We take a baking sleeve, cut off the desired length, tie one end, and lay out the potato and apple garnish:
  • Royal Duck
  • and on top of our duck, we tie the second end of the sleeve, and send it to the oven.
  • Royal Duck
  • 5 minutes after the sleeve rises .. pierce it in 3 places with a toothpick (don't forget to pierce).
  • We bake at 220C for 40 minutes, after another 40 minutes at 180 C.
  • We get our duck out of the oven, cut the baking bag, put it on a plate, decorate it, and bring it to the table !!!
  • Royal Duck
  • All the sauce is ready, put it on a plate on our duck.
  • Duck on a platter:
  • Royal Duck

Note

Bon Appetit to all !!!

natamylove
Eh!
Good!
metel_007
Andrey, I have a question. And in 80 minutes a 4 kg duck will be cooked? I made a 2.5 kg duck with an apple and a prune in the sleeve for about 2.5-3 hours, and a 4 kg goose for 5 hours in general. But I don’t pierce my sleeve, maybe this is a joke?Joke-puncture ...
Andrey5757
well, time depends on the size of course yes)

I stood at 220 C - 1.20 -1.30 somewhere, if it was baked in foil, then yes .. there you need to bake it for 5 hours))) and here in the sleeve it is, as it were, steamed in its own juice ... and you must pierce the sleeve .. otherwise it will burst right in the oven)

and it also depends on the duck, I had a home, young)
varella
Nice recipe, thanks. True, I still didn't like what we got.
On the eve of NG, they gave me a duck carcass, I had to look for a recipe for cooking. I liked this recipe the most and we decided to cook according to it. I didn’t add only juniper and rosemary, added Italian hot spice with herbs, the rest was kept almost exactly.
The marinade and the combination of ingredients are very good, and the duck meat and the side dish turned out to be very tasty, but the duck itself disappointed.There is so little meat on it, and the hide is just like a wetsuit. The carcass weighed 2.3 kg, stood in the oven for about 2 hours and, as a result, melted probably about 1.5 times. I have the impression that the longer she stood there, the harder it became.
Maybe we had some wrong duck? I don't understand anything about them, but I'll make a note for myself: never mess with ducks again!
Thank you very much for the recipe!
Zakharovna
Quote: varella
but the duck itself disappointed. There is so little meat on it, and the hide is just like a wetsuit. The carcass weighed 2.3 kg, stood in the oven for about 2 hours and, as a result, melted probably about 1.5 times.

Maybe we had some kind of duck wrong? I don't understand anything about them, but I'll make a note for myself: never mess with ducks again!
Lera, do not give up so immediately valuable fur three to four kilograms of delicious meat!
There is no point in baking a whole duck, expectations really will not come true. It is better to take legs and breasts for these purposes. The rest is used to cook, for example, cabbage soup with sauerkraut (there is a recipe in the Grocery Store). So it will be tasty and rational.
The ducks that are sold in supermarkets are young and soft, there you can also buy different parts there, they are prepared quickly enough (there will be plenty of hours in a heavy dish), the breasts are fried in minutes. But a lot of fat is melted during cooking - it's a waterfowl - especially if you cook a whole one. Well, the more fat is melted, the drier and, accordingly, the tougher and less tasty the finished bird will be. It looks impressive, but compared to a chicken or turkey,
you can't feed a large company with a duck.
Ducks bought from grannies on the market are often tough, waste material, so to speak.

So give the ducks a chance to please you. There are interesting recipes here and beyond that

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