TOP 20 recipes for cooking duck in the oven: how to roast it so it's juicy and tender

Duck meat turns out especially tender and delicious in the oven. The bird, infused with fruit juices, becomes incredibly flavorful and juicy. With the right preparation tips, a whole roasted duck will delight you with its beautiful appearance and tender meat. We offer the best cooking variations, so everyone can find the perfect oven-roasted duck recipe.

How to properly prepare poultry

It's easy to cook delicious duck at home, ensuring it's tender and juicy. To do so, you'll need to follow these guidelines:

1. Before cooking, be sure to rinse the chicken and then dry it with a paper towel. This is essential, as wet skin won't absorb the marinade well.
2. Many people refuse to eat duck because of its distinctive flavor. In fact, simply removing the rump, which is the source of the unpleasant odor, is sufficient.
3. A marinade is essential. It gives the meat its special piquancy, tenderness, and juiciness.

It's better to use store-bought duck rather than wild-caught duck for this recipe. The meat will be much more tender and smooth.

Do I need to soak the carcass?

To keep the duck tender and soft, you can soak it in a brine solution before cooking. To do this, add salt to the water and place the duck in it. Let it sit overnight. If time is short, use highly salted water and soak the duck for 4 hours.

Many people don't know what temperature to soak poultry at. Use room-temperature water, then soak the duck in a brine solution in the refrigerator.

Recipes for popular marinades

We offer the best marinade options that will make duck much more delicious.

Classical

You will need:

• sugar - 20 g;
• water - 80 ml;
• table vinegar - 25 ml;
• flour - 15 g;
• soy sauce - 25 m;
• lemon juice - 55 ml;
• tomato paste - 25 ml.

How to cook:

1. Mix all ingredients until the flour is completely dissolved.
2. Place over heat and simmer until thick. Cool. Brush the duck with the mixture.

Honey

You will need:

• mustard - 20 g;
• pepper;
• honey - 35 ml;
• salt.

How to cook:

1. Mix honey with mustard. Add salt. Add pepper and stir.
2. Rub the carcass with the mixture and leave overnight.

Orange

You will need:

• mustard seeds - 25 g;
• oranges - 360 g;
• honey - 85 ml;
• spices;
• salt;
• soy sauce - 40 ml.

How to cook:

1. Squeeze the juice from the oranges.
2. Mix all ingredients. Rub into the bird.

How long does it take to marinate?

Duck is delicious cooked in a marinade. Choose any recipe you like and soak the duck for at least 12 hours—this is essential for juicy and tender duck.

You can start preparing the dish more quickly and marinate for about 2 hours, but during this time the meat will not have time to fully soak.

Basic technology for cooking duck

To ensure the bird turns out tasty, tender and aromatic, it is necessary to adhere to a certain temperature and cooking time.

Optimal baking temperature

The recommended temperature for roasting poultry is 180°. At the end of cooking, the temperature can be increased to 220° for 12 minutes to give the carcass a crispy crust.

Cooking time

Cooking time varies from duck to duck, depending on its weight. Cooking time is calculated based on the weight of the duck. A 2-kilogram duck will need 2 hours to cook.

Recipes with duck

You can cook the duck whole or in pieces. Experimenting with marinades will create a new flavor and aroma every time.

Bird with prunes and apple pieces

Tender, aromatic meat will be especially delicious when combined with prunes and soft pieces of apple.

You will need:

• duck - carcass;
• black pepper - 14 g;
• apple - 950 g;
• salt - 14 g;
• prunes - 120 g;
• honey - 60 ml;
• wine - 240 ml.

How to cook:

1. Place the prunes in the wine and bring to a boil. Sprinkle the carcass with pepper and salt. Rub.
2. Slice the apples. Remove the prunes from the wine. Mix with the apple pieces. Place them inside the duck carcass and neck. Sew up the edges.
3. You'll need liquid honey. Rub the bird with it. Place it on a baking sheet.
4. Bake for 2.5 hours at 180°C. Baste with wine every 10 minutes.

Classic recipe for whole marinated duck

A whole bird is the most delicious and impressive. It can be roasted using a variety of methods.

Preparation:

• duck - 2.5 kg;
• salt;
• orange - 360 g;
• sour cream - 160 ml;
• ginger root - 1 pc.

How to cook:

1. Peel the root and cut into thin slices.
2. Make slits in the washed bird and insert the root slices. Divide the orange into halves. Squeeze the juice from half and mix with sour cream. Coat the bird with the juice.
3. Place the remaining orange slices inside the carcass. Secure the edges with toothpicks.
4. Place it in the sleeve. Close the edges and make holes in the sleeve in several places.
5. Preheat oven to 140°C. Bake for 2 hours.

Up the sleeve

This tender and juicy duck will delight the whole family with its aroma. Dishes cooked in the sleeve are perfectly cooked. Roasting time is at least 2 hours.

With potatoes

Preparing a complete, flawless dinner is incredibly easy. Following these simple instructions will yield an incredibly juicy duck with a flavorful side dish.

You will need:

• duck carcass - 2 kg;
• salt;
• potatoes - 1.7 kg;
• spices;
• garlic - 5 cloves;
• mayonnaise - 45 ml;
• apple - 180 g.

How to cook:

1. Wipe the washed carcass dry. Chop the garlic cloves finely.
2. Season the mayonnaise with pepper and salt. Add the garlic and stir. Rub the sauce over the chicken. Set aside for half an hour. Chop the potatoes, add salt, and stir.
3. Slice the apple. Place the potatoes on a baking sheet. Place the carcass on top. Pour the remaining marinade over the potatoes.
4. Bake for 1 hour at 200°C.

With buckwheat

For the holiday table, roast a fragrant duck with tender buckwheat. Marinate the duck in advance, leaving it in the marinade for 7 hours.

You will need:

• garlic - 2 cloves;
• duck - 1.7 kg;
• vegetable oil;
• buckwheat - 100 g;
• spices;
• vegetable oil;
• duck giblets;
• salt;
• carrots - 130 g;
• mustard - 15 ml;
• onion - 120 g.

How to cook:

1. Chop the garlic. You should get thin slices.
2. Rub the carcass with salt, mustard and spices.
3. Make slits in the duck and insert garlic slices. Let marinate for at least 3 hours.
4. Cook the buckwheat until it's half-raw. Chop the vegetables and giblets. Place in hot oil and fry. Mix with the buckwheat.
5. Place the resulting mixture into the belly. Pinch the edges with toothpicks. Place into the sleeve.
6. Cook in the oven. Temperature 180°. Time 2 hours.

In honey marinade

A simple and delicious marinade will transform a simple duck into a culinary masterpiece.

You will need:

• duck - 2 kg;
• onion - 120 g;
• garlic - 4 cloves;
• soy sauce - 120 ml;
• carrots - 360 g;
• honey - 45 ml;
• mushrooms - 240 g;
• rice - 160 g;
• vegetable oil;
• Provencal herbs - 7 g;
• salt - 7 g;
• black pepper - 5 g.

How to cook:

1. Pour boiling water over the carcass. Dry.
2. Press the garlic through a garlic press and mix with salt, herbes de Provence, soy sauce, honey, and pepper. Rub the chicken with the mixture and marinate for 3 hours.
3. Chop the onion, carrot, and mushrooms. Place in a frying pan with oil and fry. Cool. Mix with cooked rice.
4. Place the filling into the belly. Sew the edges shut. Place in the oven. Bake for 1.5 hours at 180°C.

Duck with rosemary and oranges

It's recommended to cook poultry at a low temperature. This will ensure it's especially tender.

You will need:

• spices;
• duck - carcass;
• parsley - 20 g;
• orange - 360 g;
• salt;
• garlic - 3 cloves;
• olive oil - 40 ml;
• rosemary - 45 g.

How to cook:

1. Trim excess fat from the carcass. Mix olive oil with spices, salt, and pressed garlic. Let sit for 3 hours.
2. Cut the orange into slices. Place them in the carcass along with the rosemary.
3. Place in the oven for 1 hour at 200°C.

Peking style

A unique recipe that produces a vibrant bird and tender meat texture.

You will need:

• Chinese pepper mix seasoning - 14 g;
• duck - carcass;
• corn starch - 10 g;
• soy sauce - 25 ml;
• water - 5 l;
• white pepper - 4 g;
• sugar syrup - 25 ml;
• salt - 7 g;
• rice vinegar - 12 ml.

How to cook:

1. Rinse the bird and pat dry. Line a baking sheet with foil and install a rack. Mix the spices. Add vinegar, syrup, and soy sauce. Stir. Rub the bird.
2. Add salt to the starch and rub it into the duck. Let it sit for 24 hours. The surface of the bird should dry completely.
3. Bring water to a boil. Pour the water over the duck. Place the duck on a special nozzle and place it in a preheated oven at 230°C. Simmer for an hour.
4. Reduce heat to 150°C. Cook for another half hour. Remove and cover with foil. Let sit for 10 minutes.

Recipe for cooking poultry in foil

A delicious recipe for aromatic poultry.

You will need:

• duck - carcass;
• pepper;
• garlic - 7 cloves;
• mayonnaise - 120 ml;
• salt.

How to cook:

1. Mix mayonnaise with pressed garlic. Add pepper and salt. Stir.
2. Rub the carcass with the mixture and leave for several hours.
3. Wrap in foil and simmer in the oven for 1.5 hours.

Poultry in lingonberry sauce

The lingonberry sauce enhances the unique flavour of the duck, making it more distinctive.

You will need:

• duck - 1 pc.;
• sugar - 7 g;
• lemon - 75 g;
• cinnamon - 4 g;
• sour apple - 160 g;
• honey - 5 ml;
• rosemary - 4 branches;
• salt - 7 g;
• lingonberry - 120 g;
• black pepper - 7 g;
• apple juice - 120 ml;
• ground barberry - 8 g.

How to cook:

1. Squeeze the lemon juice and mix with the spices and salt. Rub the bird with the juice and let it rest for 7 hours.
2. Slice the apple and place it tightly inside the carcass. Add rosemary.
3. Wrap in foil. Bake for an hour. Oven mode: 200°.
4. Cut the foil and cook for another half hour. The surface should be golden brown.
5. Pour the apple juice into a saucepan and reduce by half. Add the lingonberries. Pour in the honey. Add sugar, salt, cinnamon, and pepper. Heat through and crush the berries. Simmer for 7 minutes. Strain and pour over the bird.

In pomegranate sauce

If you want to impress all your guests with your culinary skills, then you should prepare an amazing duck, filled with a special pomegranate flavor.

You will need:

• duck - 2.3 kg;
• green;
• red wine - 120 ml;
• dry ginger - 5 g;
• apple - 360 g;
• pomegranate juice - 120 ml;
• cumin - 5 g;
• brown sugar - 30 g;
• salt;
• black pepper - 5 g;
• hot pepper - pod.

How to cook:

1. Make holes in the carcass. Rub with salt and black pepper. Stuff the bird with sliced ​​apples and sew up.
2. Preheat the oven to 180°C. Place a baking sheet filled with water in the bottom. Place the duck on the rack. Bake for 2 hours.
3. Sweeten the pomegranate juice. Pour in the wine and add the ginger, cumin, and chopped hot pepper. Bring to a boil and reduce to a simmer over low heat. The mixture should thicken. This process will take about half an hour.
4. Dip a silicone brush in the sauce and coat the carcass on all sides. Reduce the temperature to 220°C. After 15 minutes, brush the carcass with sauce again and flip it over. Cook for 15 minutes.
5. Garnish with herbs.

Check the duck's doneness with a toothpick. When pierced, clear juice should flow.

Stuffed Duck "New Year's Luxury"

The perfect solution for New Year's holidays.

You will need:

• duck - 2.7 kg;
• black pepper;
• breadcrumbs - 120 g;
• salt;
• ginger root - 25 g;
• orange - 260 g;
• nutmeg - 4 g;
• apple - 160 g;
• cinnamon - 4 g;
• water - 480 ml;
• eggs - 2 pcs.;
• chili pepper - 0.5 pod;
• lemon jam - 260 ml.

How to cook:

1. Mix grated ginger with spices, breadcrumbs, salt and coarsely grated apple.
2. Pour eggs and jam into the mixture. Stir.
3. Rub the dried carcass with pepper and salt. Place on a baking sheet, previously lined with foil.
4. Place the filling into the carcass. Pinch the edges with toothpicks.
5. Cook for 40 minutes at 200°C. Slice the oranges and arrange them around the bird. Pour water into the baking tray. Bake for 35 minutes.
6. Squeeze the orange juice over the duck and bake for another quarter of an hour.

Wild duck in the oven

Wild fowl pairs best with lingonberry jam. It harmoniously enhances the meat's flavor, making it much more distinctive.

You will need:

• black pepper - 7 g;
• wild duck - carcass;
• lingonberry jam;
• coarse salt - 70 g.

How to cook:

1. Trim the fat from the duck. Season with salt and pepper. Place on a rack set over a baking sheet. Bake for 1.5 hours at 230°C. The duck will release juices, which you will need to baste regularly.
2. Take it out, pour generously with jam and let it rest for a quarter of an hour.

Fragrant crispy duck legs with plums

The dish turns out tasty, aromatic and very juicy.

You will need:

• duck legs - 950 g;
• honey - 45 ml;
• plums - 350 g;
• soy sauce - 65 ml;
• salt;
• orange juice - 140 ml;
• dried chili flakes - 5 g;
• Five Spice Mix - 12 g.

How to cook:

1. Mix the juice with spices, cereal, sauce and honey.
2. Remove the pits from the cut plums. Add them to the liquid mixture. Place in the oven and simmer for 15 minutes at 180°C.
3. Rub the chicken legs with salt. Place in a frying pan. Fry for three minutes on each side. Transfer to the pan with the plums. Bake for an hour, turning the meat pieces occasionally.

Stuffed duck with pineapple

The sweet notes of pineapple pieces will help make the taste of the dish unique.

You will need:

• duck - carcass;
• hot pepper - 0.5 pod;
• ginger root - 12 g;
• apple - 130 g;
• soy sauce - 30 ml;
• carrots - 130 g;
• wine vinegar - 30 ml;
• celery - stalk;
• pepper;
• brown sugar - 15 g;
• salt;
• canned pineapple - 550 g.

How to cook:

1. Place hot pepper, soy sauce, and ginger in a blender. Add a third of the pineapple and the juice from the can. Blend. Add salt. Stir.
2. Coat the duck with half of the liquid mixture. Leave in the refrigerator for 24 hours.
3. Cut the carrots and apples into pieces. Chop the celery. Mix and stuff the carcass. Secure the edges with toothpicks. Bake in the oven for 1.5 hours at 200°C.
4. Place the reserved pineapples in a saucepan. Pour in the marinade and add sugar. Bring to a boil and cook until the mixture thickens.
5. Pour the sauce over the bird and serve hot.

Delicious duck with potatoes in the oven

You will need:

• duck - 1.7 kg;
• garlic - 7 cloves;
• salt;
• mayonnaise - 220 ml;
• hops-suneli - 7 g;
• potatoes - 1.2 kg.

How to cook:

1. Grate the garlic cloves. Add to the mayonnaise. Sprinkle with khmeli-suneli. Stir.
2. Coat the bird. Let it sit for a couple of hours.
3. Cut the potatoes into wedges. Add salt and mix.
4. Place the potato pieces on a baking sheet. Place the duck on top.
5. Pour the remaining marinade over the potatoes. Bake for 1.5 hours at 180°C.

A convenient cooking variation, since the dish is prepared immediately with a side dish.