Recipe for cooking whole duck in the oven with pears, onions and ginger
It’s rare that a New Year’s, Christmas or other holiday table is complete without such a dish as oven-baked duck. Usually it is stuffed with apples, potatoes or buckwheat. Of course, it's delicious, but it's too banal.
I suggest preparing an appetizing, juicy, beautifully crusted and very aromatic baked duck with pears for the holiday. By placing such a duck on your holiday table, you are guaranteed to surprise your guests!
This recipe does not require any special culinary skills; baking a whole duck is quite simple. But there are some nuances that you need to know to make the dish perfect. My helpful tips and tricks will help you prepare a simply gorgeous Christmas dinner.
Cooking time: 2-3 hours.
Ingredients for baked duck:
- duck carcass - 1 piece
- pears - 4 pcs.
- onion - 1 pc.
- liquid honey - 30 g
- soy sauce - 25 g
- coriander - a pinch
- star anise (star anise) - 1 pc.
- cinnamon - 1 stick
- ginger root (chopped) - 2 tsp.
- salt - to taste
Recipe for cooking whole duck in the oven with juicy pears and spicy ginger
Useful tips: how to choose a roast duck
First of all, I would like to note that it is better to use for baking medium sized duck. Give preference to young and lean ducks.
If you have not fresh, but frozen duck, it’s not a big deal. Just defrost the duck in the refrigerator the day before cooking, on the lowest shelf in the bag. With this defrosting, all the juices will be retained in the duck, and it will turn out delicious. Instead of duck, you can bake goose, but be prepared for the fact that it will taste much fattier.
So, thoroughly wash the duck carcass that you decided to bake from the inside and on top of the duck carcass, remove the fatty layers at the exit from the abdomen.
Often, duck baked in the oven has a foreign smell, all this is due to the glands that are located in the tail part.
Carefully cut out the oval glands with a sharp knife.
Peel the onion and cut into arbitrary pieces. You don’t need to peel the ginger root, wash it and just finely chop it.
For a more subtle taste, you can use leeks or shallots.
How to make a beautiful crust on a roasted whole duck
Bring a kettle of water to a boil.
Place the duck in a deep, clean container (you can use a sink), pour boiling water over it, and shake. Dry the duck with a paper towel.
Boiling water closes and narrows the pores on the duck, and when baked in the oven, the skin will take on an appetizing appearance and color and will not crack, which sometimes happens.
Rub the inside of the carcass and on the top of the skin with salt and chopped coriander. Place a star anise and a cinnamon stick in the belly.
Wash the pears and cut them into slices, mix with onions and ginger root. Stuff the duck with the mixture.
If you want to get a really juicy duck with a caramel crust, follow the following cooking instructions.
Place a piece of foil on a baking sheet and place the duck on it. Now wrap the duck in foil and place the package with the duck in an oven preheated to 200 degrees for 40 minutes.
In the foil, the duck will steam and cook about halfway. Remove the duck from the oven, open the foil. On the sides of the duck you can add small potatoes in their skins (you can bake potatoes with lard in foil), apples or pears - it will be an excellent side dish.
The second stage of cooking the whole stuffed duck in the oven
Now put the duck in the oven at 170 degrees and bake for 40-60 minutes.
After 30 minutes, remove the duck and brush with a mixture of honey and soy sauce- this will give a beautiful crust and even color.
If you want to make sure the duck is cooked, pierce it near the leg with a toothpick; the juice should flow out clear.
In general, the approximate roasting time for duck is determined by calculating 1 hour per 1 kg carcass.
Place the finished duck on a flat dish and add potatoes and pears, garnish with herbs.
Enjoy your meal!
Look for more holiday or New Year's recipes in the corresponding sections of the site.
The recipe for stuffed oven-roasted duck was prepared by Elbi.
Ingredients:
Cooking duck legs “Duchess” in the oven
I'm a big duck lover. I love it and cook it very often. Therefore, I am constantly looking for different recipes for cooking duck. When I saw this recipe, I immediately made it. The result exceeded my expectations. This is delicious! For me, duck with pears is even tastier than with apples. And rosemary gives a very pleasant aroma. This is now my favorite duck recipe. But it requires time.
The original recipe called for Duchess pears. Hence the name. I couldn’t find any of these and used Williams pears. The main thing is to take stronger pears. And how delicious pears turn out... And how great a pear goes with duck! I also deviated from the original recipe when preparing this dish, but this only benefited me. Crazy taste and very tender meat. The duck meat just melted in my mouth.
In this way, you can, of course, cook a whole duck by chopping it into pieces. But I still recommend legs. They are not so fatty and they have a lot of meat.)) If the duck is very fatty, then it is still better to cut off some of the fat.
How to cook "Duchess Duck Legs" step by step with photos at home
Step 1
Step 3
Step 4
Place the pears on top of the duck, skin side up. There is only 1 layer of pears and it is the top one. Sprinkle cane sugar and black pepper (preferably coarsely ground) on top of the pear. Cover with a lid and bake in the oven at 180-200°C for 1.5 hours. But... After these 1.5 hours, I left the duck to simmer for another 1 hour at a temperature of 140°C. To be honest, I wanted to wear it out for about 20 minutes, but I forgot about it.)) And how great it is that I forgot. In the end it turned out incredibly tasty.
Cooking instructions
30 minutes Print
1. Preheat the oven to 230 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
2. Wash the duck and clean it inside. Pat the carcass dry with paper towels. Sprinkle with salt and pepper and rub the inside with rendered fat. Place the duck breast side up on a baking sheet and bake for an hour in the oven. Then place it on a cutting board. Save the juice remaining on the baking sheet.
3. While the duck is roasting, bring the broth to a boil in a saucepan.
Crib How to make chicken broth
4. Peel the pears, cut them in half, remove the cores, add to the broth and simmer over low heat for 10 minutes. Then remove the pan from the heat and set aside, leaving the pear pieces in the broth. Tool Pasta pan The main rule of a good pan for cooking pasta is that it should be large. To cook just half a kilo of spaghetti, you need at least five liters of water. Another problem is draining so much hot water. The problem can be solved by purchasing a pan with a special insert that can be removed along with the spaghetti, and all the water will remain in the pan.
5. Pour about a third of a cup of duck juice into a saucepan (cast iron or any other heat-resistant frying pan) and place over medium heat.
Tool Saucepan
6. The remaining juice from the pan can now be poured out. Add finely chopped garlic, chopped onion, peeled and sliced carrots, chopped leeks (white part only), chopped parsley, thyme sprig to the saucepan and cook, stirring occasionally, for about 30 minutes.
Tool Saucepan
A saucepan is both a universal and prosaic thing: you can stew, fry, simmer, and whisk sauces in it. And you can’t have too many stewpans: size and weight matter in different situations.
7. Add flour and stir.
8. Add peeled and pureed tomatoes, pour in the sherry and cook for another 5 minutes. Then remove the saucepan from the heat and remove the thyme sprig from it.
Of course, it's delicious, but it's too banal.
I propose to prepare for the holiday an appetizing, juicy, with a beautiful crust and very aromatic baked duck with. By placing such a duck on your holiday table, you are guaranteed to surprise your guests!
This recipe does not require any special culinary skills; baking a whole duck is quite simple. But there are some nuances that you need to know to make the dish perfect. My recommendations will help you cook simply gorgeous.
Cooking time: 2-3 hours.
Ingredients for baked duck:
Recipe for cooking whole duck in the oven with juicy pears and spicy ginger
Useful tips: how to choose a roast duck
First of all, I would like to note that it is better to use for baking medium sized duck. Give preference to young and lean ducks.
If you have not fresh, but frozen duck, it’s not a big deal. Just defrost the duck in the refrigerator the day before cooking,on the lowest shelf in the bag. With this defrosting, all the juices will be retained in the duck, and it will turn out delicious. Instead of duck, you can bake goose, but be prepared for the fact that it will taste much fattier.
So, thoroughly wash the duck carcass that you decided to bake from the inside and on top of the duck carcass, remove the fatty layers at the exit from the abdomen.
Often, duck baked in the oven has a foreign smell, all this is due to the glands that are located in the tail part.
Carefully cut out the oval glands with a sharp knife.
Peel the onion and cut into arbitrary pieces. You don’t need to peel the ginger root, wash it and just finely chop it.
For a more subtle taste, you can use leeks or shallots.
How to make a beautiful crust on a roasted whole duck
Bring a kettle of water to a boil.
Place the duck in a deep, clean container (you can use a sink), pour boiling water over it, and shake. Dry the duck with a paper towel.
Boiling water closes and narrows the pores on the duck, and when baked in the oven, the skin will take on an appetizing appearance and color and will not crack, which sometimes happens.
Rub the inside of the carcass and on the top of the skin with salt and chopped coriander. Place a star anise and a cinnamon stick in the belly.
Wash the pears and cut them into slices, mix with onions and ginger root. Stuff the duck with the mixture.
The first stage of roasting duck in the oven
If you want to get a really juicy duck with a caramel crust, follow the following cooking instructions.
Place a piece of foil on a baking sheet and place the duck on it. Now wrap the duck in foil and place the package with the duck in an oven preheated to 200 degrees for 40 minutes.
In the foil, the duck will steam and cook about halfway. Remove the duck from the oven, open the foil. On the sides of the duck you can add small potatoes in their skins (can be baked), apples or pears - it will be an excellent side dish.
The second stage of cooking the whole stuffed duck in the oven
Now put the duck in the oven at 170 degrees and bake for 40-60 minutes.
After 30 minutes, remove the duck and brush with a mixture of honey and soy sauce- this will give a beautiful crust and even color.
If you want to make sure the duck is cooked, pierce it near the leg with a toothpick; the juice should flow out clear.
In general, the approximate roasting time for duck is determined by calculating 1 hour per 1 kg carcass.
I don’t even know if there is a more Christmas main dish :) This duck looks very festive, solemn even, a wonderful highlight of the New Year’s table. And it's just incredibly delicious! Juicy meat with sweet and sour orange sauce and aromatic pears - a real fireworks of taste sensations, it’s impossible to stop :) Yes! Baked duck is also good because you can prepare at least two dishes from it (and both will be suitable for the New Year's table).
I took the classic recipe as a basis. Canard à l "orange(duck in orange sauce, a traditional French dish) from "The French Chef Cookbook" by Julia Child, but added pears as a garnish. So:
Ingredients
Whole duck carcass (weighing 2-3 kg)
4 oranges
4-5 large pears
60 ml. red wine vinegar
100 ml. dry port (I used red, 6% sugar) + 2 more tablespoons
5 tablespoons orange liqueur --
Cointreau, Grand Marnier, yellow or colorless Curaçao (just not blue - the sauce will turn a cheerful bright green color:)
half a lemon
3 tablespoons sugar
salt pepper
Bouillon
Wings, neck and giblets of duck (can be replaced with chicken)
3 glasses of water
1 chopped onion
1 carrot, chopped
1 bay leaf
salt
Preparation
1. Prepare the broth. If you have a whole duck carcass, cut off the upper part of the wings (“elbow-deep”), the neck, remove the giblets and lightly fry with onions and carrots (if the duck is already prepared, without wings and giblets, replace it with something chicken). Fill with water, bring to a boil, skim off the foam, add bay leaf. And cook for one and a half to two hours. Remove from heat, strain and place in the refrigerator. You should have about 2 cups of broth. It should be prepared in advance (in the evening).
2. Peel three oranges and cut into thin small strips. To get rid of bitterness, boil in water for 15 minutes, rinse in cold water, dry and put in the refrigerator. We'll use the oranges themselves: two for juice, two for garnish. To do this, divide them into slices and peel them from the white film (this can be done immediately and put in the refrigerator before serving, or you can do it at the final stage of cooking - so that the slices are fresh). Squeeze the juice out of the remaining two - and also into the refrigerator.
3. Prepare the duck. We cut out the fat from the cavity and neck area, near the tail (the fat should not be thrown away: it can be melted, mixed with the fat rendered during baking, and used in pates, for puddings, and even just fry potatoes on it). Rub the inside of the cavity with a slice of lemon. Prick the skin with a fork at centimeter intervals along the back, thighs and lower chest so that the fat can drain freely while baking.
4. Rub the carcass inside and out with salt and pepper. Fill with half an orange peel and close the cavity (you can pinch it with toothpicks). Place in a heat-resistant form, breast side up, and place in an oven preheated to 230 degrees. After 15 minutes, reduce the temperature to 180 degrees and bake, turning from chest to back and vice versa every 15 minutes. The baking process will take about one and a half hours. If you prick the thickest part of the drumstick with a fork, the meat should be soft and the juice that flows out should be clear.
5. While the duck is baking, let's make the sauce. Mix sugar and vinegar in a saucepan. Bring to a boil and, stirring, wait until the mixture takes on a brown color and a characteristic caramel aroma.
6. Remove from heat, pour in half the broth (the hot caramel from the cold liquid will set and harden at this moment) and bring to a boil again so that the caramel is completely dissolved. Pour in the remaining broth, two tablespoons of port wine, orange juice, add the remaining orange peel and boil for 3-4 minutes. Strain from the peel.
7. At this time, the duck in the oven reaches the last stage of the final stage :) Prepare the pears: cut out the core, cut into quarters. During the last turn of the duck, place the pears in the dish with the duck and place everything together in the oven for the last 15 minutes. Pears can be sprinkled with sugar for caramelization.
8. Remove the finished duck from the oven. We carefully pour the pear-flavored fat into a container and put it in the refrigerator: we will later prepare a wonderful pate with it and chicken liver :) Pour 100 ml into the sauce. port wine, orange liqueur and boil for a couple of minutes. Taste it - if it seems too sweet, add a couple drops of lemon juice.
9. Place duck, pears and peeled orange slices on a dish. Lightly pour the sauce on top and serve the rest in a gravy boat.
For a long time? Three hours
Expensive? Expensive
