Duck Christmas: recipes of the most delicious and festive hot

Duck centuries prepare our country for the festive meal on the occasion of various events. And the New year and Christmas are the most popular reasons for making this bird, which is not every day that you see on the table. How to cook a delicious duck for new year or Christmas buffet - we will talk about it today.

Duck, and goose - birds with serious fat, and for this reason these types of birds can't be prepared according to the recipes for chicken or Turkey, not to get greasy, tough and tasteless. In General, all the features and nuances of cooking duck is similar to cooking a goose, so for these types of birds you can use the same recipes. Knowing what details you should consider preparing a duck in the oven, even a novice cook will easily be able to cook a delicious dish that will appeal to all who gather at the table.

If you decided to prepare for a festive Christmas or Christmas dinner duck, then most likely that is common among many of the recipes will be looking for those in which the bird must be cooked whole and stuffed some interesting fillings. For stuffing ducks usually apples, pears, oranges, oatmeal, vegetables, dried fruits, sour berries - there are many options. We will discuss the most successful recipes for festive duck with different fillings and different sauces.

Often when baking duck cover with sour cream, mixed with spices, mayonnaise, honey, mustard or other sauces.

The recipe is simple festive duck with honey and lemon

Ingredients: 1 duck, mint, lemon, honey, sugar, pepper, salt.

How to prepare a festive duck in the oven. Duck to prepare, remove excess fat, prick the skin in the thighs, breast and back with a fork. With lemon to remove the grated peel, mix it with honey and chopped or dried mint, pepper and salt to this mixture inside and outside to RUB the duck and put it up breast in form in which to pour ? glass of water. Bake the duck in preheated oven until tender, about 1.5-2H. From the pulp of the lemon, sugar, honey to make the sauce, bring mixture to a boil, put the mint, stir sauce to serve with the finished duck.

Very popular ways to cook duck with apples and oranges.

Recipe for cooking duck stuffed with apples, sleeve

Ingredients: 1 duck, about 1.5 kg, 2 Apple green, pepper, salt, marinade - 1 lemon, 3 tbsp soy sauce, 1 tbsp olive oil and honey, 1 tsp. balsamic vinegar, a small piece of ginger root.

How to cook stuffed apples duck in the sleeve. Squeeze of lemon juice, mix with balsamic vinegar, honey, soy sauce, grated on a fine grater ginger, and olive oil until smooth. Rinse the duck, Pat dry, RUB inside and out with pepper and salt, pour from all sides, including the inside, cooked marinade, remove to marinate in the fridge for the night or day. Cut the apples slices, cut out the seeds, put them in the belly of a duck, fasten it with toothpicks. Put the duck in the sleeve or on the package for baking, place in a preheated 180 to 200 degree oven and bake until tender, about 1,5-2H, for taromenane ducks for 15 min before the end of cooking sleeve cut.

The recipe for duck with oranges in ottice entirely

Ingredients: 1 duck, about 2kg, 150g of beef broth, wine 100g dry, 60g butter, 3 orange, 1 shot orange liqueur, sugar, spices to taste, pepper, salt.

How to cook duck with oranges. Rinse and Pat dry the duck, 1 orange peel, cloves to make out, to clear them from films and seeds and finely chop the flesh and stuff it duck, sew up the belly or stab it with toothpicks. Melt the butter in ottice, put the duck and cook for 20 minutes over low heat, then sprinkle with spices, salt and pepper, sprinkle with sliced into strips orange zest, pour the wine and any meat broth. Cover utyatnitsu lid, put the duck hour on medium heat, remove and cover with foil. The remaining oranges peeled, cut off thin strips of zest, pour it on 3 minutes with boiling water, squeeze in utyatnitsu juice, there also add the zest, add the liqueur and a bit of powdered sugar, stir and bring to low heat until boiling. Serve the sauce with the duck.

Very good bright taste of duck complement the mushrooms, it is better to use oyster mushrooms or mushrooms, which are always on sale.

Recipe festive duck, stuffed mushrooms

Ingredients: 1 duck weighing about 2kg, 400g oyster or button mushrooms, 1 Cup of dry red wine, 1 onion, 2 tbsp thick cream, 1-2 tbsp. vegetable oil, pepper, salt.

How to cook duck stuffed mushrooms. Duck, rinse, Pat dry and RUB inside and out with pepper and salt, inside grease cream. Finely chop the onion, fry it in butter, add the chopped mushrooms and fry for all of 5 minutes, and then this mixture to stuff a duck stab the hole with toothpicks or sew. Put down the back of a duck on the grill, grill set in a deep pan, bake the duck in a preheated 180 degree oven for 1 hour, then turn over and bake as much again. In the process of roasting duck watering wine with every 10-15min.

Well, the last recipe is the most complex and interesting, it is possible to make a very tasty hot that you will be proud to bring to the table - such a fabulous flavor and aroma will have this duck.

Recipe spicy duck in a festive fruit

Ingredients: 1 duck, weighing 2-2 .5 kg, 100 ml sweet red wine, 4-5 apples, 3 Mandarin, 2-3 quince, 2 orange, ? lemon 5 tbsp Narsharab sauce, 2 tbsp brandy (+50ml for sauce), 2 tbsp olive oil refined oil, 4 tsp. of the spice mix for poultry (nutmeg, cloves, red pepper, coriander, curry, cumin, garlic, hot red pepper, Basil, parsley, sugar, salt), 2 tsp. dried rosemary, 1.5 to 2 tsp. salt, 1 tsp. of the mixture of peppers.

How to cook duck with fruit in celebration. RUB the rosemary in a mortar, mix with spices and salt, pour in the brandy and olive oil, stir and RUB the duck inside and out, at least 10h be removed in the cold for marinating. One quinces, cut into 6 pieces, sprinkle with lemon juice, 1-2 Apple cut also, to stuff a duck, secure with toothpicks hole, wrap under the back skin of the neck, put the duck up breast on a piece of doubled foil, cut off the last phalanx of the wings, wrap the foil tightly and bake the duck in a preheated 220 degree oven for 40 minutes, reduce heat to 180 degrees and bake for another 50. From 2 of the oranges, squeeze the juice, combine with 70 ml of cognac and 3 tbsp. Narsharab sauce, stir, sliced for garnish slice the remaining apples and quinces. Get the duck out of the oven, unfold the foil and vytopivshiysya fat pour the sauce (not more than 100 ml), stir - this duck will need to pour forth when baking. Put the duck on a baking sheet, foil around to put the quinces, pour over the sauce and bake at 180 degrees for half an hour, 2 times during this time watering duck sauce. After a specified time to put on a baking apples, bake as much again, continuing to pour the sauce with an interval of 10 min. In the last 10-15 minutes of baking temperature of the oven can be increased to better duck flushed, and flip - to flushed and back. From the juice of tangerines, 2 tbsp pomegranate juice as a seasoning and red wine to make the sauce, which duck watering at the end of cooking. Duck ready to put on the dish, around put the garnish of quince and apples, cover with foil for 10 minutes, then serve.

You can not cook two of the sauce, but use only one - or orange-cognac, or tangerine wine, but then you have to take in 2 times more ingredients for the sauce enough.

Narsharab sauce today you can easily buy in any large supermarket and in many markets.

Selecting any of the suggested recipes and oblivious to the subtleties and nuances of cooking duck, you will be able to make a truly festive, delicious main dish for the whole family, good luck!