We have already spent the old year, greeted 2017 with positivity for a wonderful future. Now the Christmas holidays are approaching, for which we are preparing and always set the festive table. There are always delicious salads and of course Christmas duck. When submitting it, a difficult moment comes that is difficult to survive before trying it.

Now the choice has fallen on an exquisite recipe for Christmas duck with apples in orange marinade. This dish will surely delight all household members and invited guests with its taste and appearance. The combination of duck meat with sour apples and tropical fruit in the sauce is incredibly appetizing and piquant!

Today we will cook our Christmas duck with the wonderful channel “LudaEasyCook Positive Kitchen”, Lyudmila is kind and attentive for her detailed explanation of the holiday dish.

According to the Christmas duck recipe, we prepare it as follows:

Christmas duck

1. The preparation of this festive dish consists of two stages. The first point is to prepare the duck and marinate it. The second is stuffing and bringing it to full readiness.

2. From the duck carcass, remove all remnants of small feathers, fatty glands and tails (they give an unpleasant odor during cooking), trim the wings to the joint so that they do not burn, rinse, dry, place in a convenient container and pour in the prepared marinade. You need to pour it inside first, and then pour it on top. Place in the refrigerator for a day, but turn over and rub in the marinade from time to time.

3. To prepare the filling, mix the listed components in a separate bowl, and at the end grate the ginger roots. Oh, how fragrant!

4. Mix garlic powder with ground black pepper and rub over the entire duck carcass.

5. Cover a baking tray with foil and place an apple pillow on it. Using a special device, remove the core from the apples and cut the fruit into circles.

6. Remove the duck from the marinade, peel off the orange residue and place it on the prepared apples. Stuff the inside of the poultry with apples, cut into four pieces with the addition of honey and cinnamon. In the lower part, sew up the cut of the carcass with a chef's needle or secure it with a bamboo skewer.


 Christmas duck

7. Cover the duck with foil and place in a preheated oven at 180 Celsius for 1.5 hours, then after this time, remove the foil and take ten tablespoons of duck juice with the juice, which will be needed in the future for preparing the sauce.


 Christmas duck

8. Cover again with paper and place the carcass in the oven for half an hour. Then remove the duck, remove the foil and put it back in the oven for 20 minutes so that it is baked in the upper part and acquires a beautiful color. Important! Wrap the wings and legs in foil to prevent them from burning.

9. Finally, prepare the orange sauce. Place all ingredients in a ladle, except honey, water, orange starch. Boil, add honey and brew with potato starch, stirring continuously. The sauce should be rich, thick, like sour cream. If there is not enough thickener, I recommend adding it.

10. At the very end, cut the finished delicacy into portions and place on a serving dish. Serve the sauce separately to each eater in a gravy boat.

Components:

  • duck - one carcass;
  • green apples - 1-2 pieces (for the base);
  • dried garlic - 2 tablespoons;
  • ground black pepper - 1.2 teaspoons;

For minced meat:

  • apples - three pieces or at your discretion (depending on the size of the duck);
  • cinnamon - on the tip of a teaspoon;
  • honey - by preference.

Marinade:

  • freshly squeezed orange juice - from one citrus orange (100-115 grams);
  • soy sauce - 100 milliliters;
  • honey - two tablespoons;
  • orange zest - from one fruit;
  • ginger - 30-40 grams.

For the orange sauce:

  • fat and juice - ten tablespoons (selected when roasting duck);
  • pulp from oranges - from 1 orange;
  • honey - one tablespoon;
  • starch - 1 teaspoon;
  • orange juice - 175 grams;
  • lemon juice - at your discretion;
  • water - 50 milliliters;
  • cinnamon powder - a whisper.

Despite the lengthy description, preparing duck is quick and not difficult, I advise and offer healthy food. See you again!




On the eve of Christmas, it is customary to set two festive tables. The first, and this is also the table on which there should be Lenten dishes, is set on the evening of January 6th. You can sit down to eat after the first star appears in the sky. The second table is Christmas, set on January 7th. You can serve meat dishes, eggs and milk.

Traditionally, poultry is served on the Christmas table. Those who fasted really missed meat. It is better to break fast gradually, therefore, dietary poultry is suitable for this. If you haven't fasted, then Christmas duck, in any case, is a tasty and nutritious dish that everyone will enjoy.

Christmas duck recipes

A very flavorful and versatile dish. Ingredients you will need: one duck weighing about one and a half kilograms, celery, carrots and leeks (roots for broth), bay leaf, ground pepper and peas, salt, one large orange, anise stars and cinnamon sticks, three tablespoons of cognac and two tablespoons of pomegranate juice This Christmas duck recipe with photo will help you prepare not only the taste, but also the lean bird. The roots need to be washed and chopped. Wash the duck, put it in a pan and cover it with roots on all sides, cover it with spices and add water. Cook for half an hour, then strain the broth. Remove the duck and put it in a separate bowl, then put it in the cold, having previously coated it with marinade. For the marinade, mix pepper, salt, three tablespoons of cognac and pomegranate juice. Wash and peel the orange, divide into slices. Stuff marinated boiled duck into slices and place in a baking sleeve. Tie one end tightly, pour the marinade into the other, add orange peel, anise and cinnamon. Tie the sleeve on the other side. Make a couple of holes on top so that steam can escape freely. Christmas duck in the sleeve according to this recipe takes two and a half hours to prepare. The bird turns out tender with a crispy crust. Duck meat exudes Christmas aromas.




Some recipes for Christmas duck are traditional, for example with apples. This same recipe claims to be original. To prepare, you need to take the duck and rub it with salt and coarse and ground pepper outside and inside. Then also coat thoroughly with honey. Take three quinces and cut into cubes. Stuff the duck with quince and sew up the hole. Then wrap the carcass in three layers of foil and bake on a wire rack for two hours. First on high heat, then on low, and 20 minutes before it’s ready, add heat and set the oven heat to maximum. If you want a very crispy crust, cut the foil before increasing the temperature.




This is interesting! If you want to give the filling a creamy taste, then add a tablespoon of butter to the duck along with the quince.

The bird prepared according to this recipe will have a slightly Chinese influence. To prepare, you will need duck, two apples, about a gram of white grapes, honey, salt and pepper. Rub the inside and outside of the duck with salt and pepper. Cut the apples into slices and stuff the poultry with them, as well as grapes. Place in the oven for thirty minutes. Then open the oven and coat the duck with the fat that it has already released. Roast for another 40 minutes, then reopen and baste with more fat. Next, place the second apple on the baking sheet and bake the bird for another twenty minutes. Now take out the bird and brush it with three tablespoons of honey. Then put it in the oven for another ten minutes so that the bird gets a nice crispy crust.




Another very interesting and festive recipe for how to cook Christmas duck. Among the ingredients you need to have on hand: duck, salt and pepper, marjoram, 400 grams of boiled or baked chestnuts, 300 grams of boiled potatoes, 200 grams of prunes, 100 grams of walnuts, three apples and oranges, one hundred grams of butter and sour cream, 50 grams honey Rub the duck with salt, pepper and marjoram. Marinate for several hours. For the filling, cut the chestnuts and prunes into two parts. Peel and cut apples, oranges and potatoes into cubes, chop nuts. Mix all ingredients with half the butter, add spices. Stuff the marinated duck and sew up the hole. Place the bird in the duckling pot, breast side up, spread the remaining stuffing and butter around it, cover with a lid. Bake covered for about two hours. Then remove the lid and brush the bird with a mixture of honey and sour cream, bake (without the lid) for another 45 minutes.




Some recipes for Christmas duck are very filling; this is one of the most high-calorie and delicious options. To prepare, take duck, 200 grams of minced pork and beef, three tablespoons of butter, half a glass of walnuts, herbs, half a glass of sour cream, spices and a glass of water. Salt and pepper the carcass on all sides. Mix minced meat with herbs and chopped walnuts, sour cream. Stuff the bird and sew up the hole. Melt the butter in a deep frying pan, put the duck in it and put the dish in the oven. Cook until golden brown, baste the carcass every half hour with the fat that the duck secretes into the frying pan.



In this recipe I want to offer one of the options for pre-marinade for duck, prepared according to such a well-known recipe. This method is my experiment. . Further

Duck does not appear on our tables as often as other types of poultry, so it is rather the prerogative of a festive feast. If you want to decorate your table, then cook the duck in the oven. . Further

Smoked duck is a real delicacy (for me personally). Association of the holiday from childhood, since this dish was traditional on our New Year's table. Delicious bird with a smoky aroma - it's a treat! . Further

We can definitely say that Asian chefs know a lot about good preparation of poultry meat. Their play with flavors will not leave anyone indifferent. And I also decided to experiment in this style. . Further

For the holiday table I would like to invite you to bake an amazingly tasty, appetizing and spicy duck. The combination of marinade and sweetish notes of pineapple is ideal for poultry. Be sure to try it! . Further

Connoisseurs of gourmet poultry and meat dishes know that they go well with sweet and sour taste. Therefore, berries and fruits are often selected for them as a supplement. I advise you to find out the recipe! . Further

Today I’m sharing a great recipe for how to cook duck in dough. It will turn out incredibly tender, juicy, with a light crispy crust and a magical aroma. Have you already wanted to try it? . Further

Duck with apples and oranges will become the signature dish on your holiday table. There is tender poultry meat with light citrus notes and an aromatic bouquet of spices. Serve with baked fruit. . Further

Duck is a bird with red, very tasty meat. This bird has tough meat, and to turn it into a culinary masterpiece, it must be cooked correctly. I offer a simple recipe for duck in a spicy glaze. . Further

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Recipe for duck with quince. To prepare the dish, you need to choose a fragrant, aromatic quince. . Further

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Cooking a delicious Christmas duck is a delicate matter that requires preliminary preparation. The carcass must be washed and dried well, do not forget to also remove the glands in the tail and tail. These same glands are responsible for the specific duck odor, and by removing them, you will remove the source. Afterwards the duck must be marinated. Lemon, vinegar and wine are excellent for marinade. How can you bake a duck for Christmas? The classic recipe for Christmas duck advises baking the bird in the oven, placing it on its back. It is better to use a mold with high sides, as they will prevent the juice from spilling out. The bird is placed in the oven with various herbs and vegetables. Celery will perfectly highlight the taste of duck. In addition to vegetables, you can add apples or oranges to the bird. The duck is juicy, rich in flavor and has a wonderfully crispy crust. Once the bird is cooked, it can be topped with a delicious glaze, such as a citrus glaze.

For many centuries, baked game was considered a festive dish, which was served exclusively on the tables of noble people. Today, this bird can rarely be seen at ceremonial feasts, let alone on ordinary days, but stuffed baked duck for the New Year is the recipe you need.

Therefore, we have prepared for you three options for preparing this delicious dish: with mushrooms, oranges and, for lovers of classic dishes, with apples.

We will bake the duck in the oven, because only in the oven can we achieve that wonderful, appetizingly crispy crust. But preparation must begin in advance, and not postpone it until the very last moment. After all, duck is a specific product and requires lengthy preparation, or more precisely, marinating (at least 3 hours).

It is thanks to such a long aging of the carcass in the aromatic composition that the duck meat turns out tender and aromatic.

Marinades for duck

To soak the duck carcass with spices, you can prepare your favorite marinade or choose your favorite from our recipes.

Traditional vinegar marinade

Mix in a common bowl 500 ml of water, 1 tbsp. vinegar essence, salt (1 tbsp), 2 bay leaves, a head of onion chopped into rings and 5 g of powdered black pepper.

If desired, you can also add aromatic herbs to this composition: parsley, dill, celery, etc.

Wine marinade

Squeeze the juice of 1 lemon into 250 ml of the red variety, add 2 tsp. salt, add 2 cloves, a pinch of cinnamon and, if desired, 1 tbsp. honey


Citrus marinade

Place the orange cut into pieces without seeds, but with skin, into the blender bowl. Pour in 40-50 ml of white wine, 40 ml of sunflower or odorless olive oil and 1 tbsp. honey

Mix everything until smooth. After that, add salt to the marinade (½ - 1 tablespoon of coarse salt), pepper to taste, add your favorite spices, lemon juice and herbs if desired.

The duck should be soaked in such a fragrant mixture for about 24 hours in a cool place.

Mayonnaise marinade

Mix 80-100 g of mayonnaise with 1 tbsp. mustard powder, 1-2 tsp. salt, 1 tsp. granulated sugar, 1 tsp. pepper powder, 4-6 chopped garlic cloves and 1 tbsp. table vinegar.

The duck should be marinated in mayonnaise sauce for about a day, periodically turning it over and rubbing the bird with the mixture on all sides.

If you are using wild duck for cooking, then after several hours of marinating, we advise you to rub the carcass, ground to the consistency of porridge, with kiwi pulp for another half an hour or an hour, which will make the texture of the meat even more tender.

But you shouldn’t exceed the marinating time in kiwi if you don’t want to get minced meat instead of meat.

Duck with apples for the New Year's table

Ingredients

  • Gutted duck — 1 carcass (weighing 1.5-2 kg) + -
  • Paprika - 5-7 g + -
  • - ½ tsp. + -
  • - 1 tbsp. + -
  • Steamed veal (fillet without fat)— 300 g + -
  • Prunes (pitted)— 60 g + -
  • — 50 g + -
  • Sweet apples – ½ kg + -
  • Rum (cognac) - 3 tbsp. + -
  • - 1 tbsp. + -

How to cook New Year's duck with apples

This traditional step-by-step recipe for New Year's duck (along with apples and dried fruits) also includes steamed veal for stuffing. The dish turns out very tasty and original. And it’s quite simple to prepare, although not particularly fast, so we advise you to start cooking at least a couple of days before the holiday.

Gut and marinate the duck

  • We rinse the duck carcass under the tap, if necessary, remove feathers, fluffs, clots and veins, and then place it on a plate to dry.
  • Meanwhile, prepare the aromatic mixture. Mix paprika, black pepper and salt, and then rub the resulting mixture onto the duck inside and out. We put the carcass in a plastic bag and put it in the refrigerator for a day.
  • An hour before cooking, remove the carcass in the bag from the cold and keep it in the room to warm it up.

Making the filling for stuffing the carcass

  • Well, while the duckling is lying in the warmth, we will prepare the filling. Cut the veal fillet into small cubes, add salt, sprinkle with pepper and leave to soak.

  • We wash the dried fruits and then pour boiling water over them. We cut the apples into quarters, cut out the seed core from them, then mix them with dried fruits and veal, sprinkling with rum (2 tbsp).

Stuff the bird with the prepared filling

  • When the duck has warmed up to room temperature, fill its insides with the filling and sew the hole with thick thread. We wrap the ends of the wings and legs with foil so that they do not burn during baking.
  • Place the stuffed duck on a baking sheet and brush the top with a mixture of honey and rum.
  • The Christmas treat should be baked for 2 hours at a temperature of 160-180°C. Periodically, the meat should be topped with fat rendered during the baking process and lubricated with the remaining honey-rum mixture.

The festive hot appetizer will turn out incredibly tasty and appetizing. The delight of the guests will know no bounds, and you yourself will be proud of yourself for being able to cook such a delicious New Year’s duck in the oven.

However, the recipe with apples is far from the only option for successfully preparing poultry; the dish will be no less tasty if you make it with mushrooms. This culinary technology will be discussed in the next recipe.


Bake the duck treat for 1 hour at 180°C, pouring dry red wine (1 glass) over the bird every 15 minutes. After 60 minutes, turn the carcass back up and cook the dish for another 1 hour, also pouring wine over the duck.

New Year's duck in the oven with oranges

This magical dish, which can easily be prepared at home, will definitely join the list of the best New Year's recipes. Follow the recipe strictly (step by step) - and your reward will be a very tasty duck with a truly Christmas aroma of cinnamon and citrus.

Ingredients

  • Duck (gutted) – carcass weighing 1.5 kg;
  • Carrot – 1 pc.;
  • Leek – 1 pc.;
  • Parsley root – 6 cm;
  • Celery root – 100 g;
  • Bay leaf – 2 pcs.;
  • Peppercorns – 1 tsp;
  • Allspice – 3 pcs.;
  • Salt – 2 tbsp;
  • Orange – 1 large fruit;
  • Cinnamon – 1 stick;
  • Black pepper (ground) – ½ tsp;
  • Cognac – 2 tbsp;
  • Narsharab sauce - 2 tbsp.

How to bake New Year's duck with oranges

  1. Wash the carrots, parsley root and celery, clean them and throw them together with the leeks into a pan, where we also add water and place the duck carcass. Also add salt (1 tbsp), peppers, and bay leaves into the water. Let the duck boil for half an hour.
  2. After 30 minutes, remove the bird from the broth and cool for 10-15 minutes in a cool place, but not in the refrigerator.
  3. Meanwhile, prepare the marinade. Mix “narsharab” sauce with ground pepper, 1 tbsp. salt and 2 tbsp. cognac Rub the resulting mixture inside and outside the bird, wrap it in polyethylene and put it in the refrigerator for 2-3 hours.
  4. After the specified time has passed, take an orange and, using a potato peeling knife, thinly cut off the zest from it, without the white layer. Then we clean the pulp from the white skin and divide it into slices.
  5. We stuff the duck carcass into slices and place it in the cooking sleeve. We also distribute the orange zest over the bag, put in a cinnamon stick, tie the bag tightly in a knot, make a couple of punctures in it and put it in the oven.
  6. At a temperature of 140°C, the duck will be baked for 2.5 hours, after which, to obtain a crust, remove the finished carcass from the sleeve and bake at 200°C for another 15 minutes.

New Year's duck prepared using the above-described technologies (choose the recipe at your discretion, depending on what you like best - oranges, apples or mushrooms) will be the best decoration for the festive table. Tender, aromatic meat will be highly appreciated by even the most severe culinary critics. Experiment - and let your dish conquer everyone with its taste and sophistication.

Have a delicious New Year and Christmas feast!

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On special occasions and on certain holidays, special dishes and symbols appeared on the Russian table. Such symbolic dishes can easily include poultry. Our grandparents believed that a bird on the table was a holiday in the house.

Usually a goose or duck was kept on the farm especially for such an occasion. By Christmas they were fat and gaining weight. Roasting a whole bird and serving it with pickles was a sign of wealth and prosperity. So that your home is filled with prosperity, and your table with rich treats, I suggest cook several duck or goose dishes. Read on.

Goose or duck for Christmas

Surely no one will remember where this wonderful culinary tradition of serving baked duck or goose on the Christmas table came from. And these dishes are from the category of solemn and complex. Not every housewife can handle it.

You need to choose duck and goose based on the number of guests, the dishes in which they will be cooked and the size of the oven. It is advisable to marinate or soak the bird before baking. Sometimes these methods are called “softening”. The bottom line is the same: poultry meat is quite tough and fatty, and suitable softeners will make it more tender and juicy.

As a softener use:

  • lemons and lemon juice
  • white or red dry wine
  • Apple vinegar
  • cranberry, lingonberry or rhubarb juice

And now the recipes themselves.

Christmas goose with apples

Ingredients:

  • young goose
  • 1 kg sour apples
  • pepper
  • 1 tbsp. l. Sahara
  • 0.5 tbsp. water

Cooking method:

  1. Scorch the goose carcass, clean it, rinse with warm water and pour in any softener for 12 hours. Then rub with salt and ground pepper on all sides.
  2. Wash the apples, cut them in half, remove the core and cut into slices. Sprinkle with sugar. Stuff the goose with apples, sew it up and place it in a sotonia or duckling box with the back down.
  3. Pour in water and bake at 200 degrees for 2 hours.
  4. Then remove, pour over the leaked juice, place the remaining apples on the sides and bake for another 30-40 minutes.
  5. Serve on a large platter, garnished with baked apples.

Roast goose with potatoes

  1. Prepare the goose carcass, chop it into portions and pour in a mixture of lemon juice, white wine and sour cream. Leave for a day.
  2. Peel the potatoes, cut into large pieces.
  3. Separately, cut the onions into half rings and fry in vegetable oil.
  4. Add potatoes and fried onions to the goose marinade. Add salt and pepper. Leave in the marinade for 2 hours in a cool place.
  5. Pour a little oil into a duckling pan or into a deep baking tray and place the goose and potatoes.
  6. Cover the casserole dish with a lid or foil and place in a hot oven for 2 hours.
  7. Then take out the foil or lid and fry for a while without them.
  8. Serve in a beautiful deep dish, pouring over the fat and juice that has been released. Garnish with fresh herbs.

Festive duck with prunes

Ingredients:

  • 200 gr. pitted prunes
  • 3-4 teeth. garlic
  • pepper
  • sour cream or mayonnaise

Cooking method:

  1. Wash the duck, chop into pieces and place in the duckling pan. Add scalded and chopped prunes, whole garlic cloves, salt and pepper.
  2. Mix sour cream or mayonnaise with water to form a liquid like milk.
  3. Pour the sauce over the duck and refrigerate for 6-8 hours.
  4. Periodically turn the duck over and cover the top of the dish with foil.
  5. Then preheat the oven to 200 degrees, put the duckling in the oven and bake until done. Approximately 1.5-2 hours.
  6. 20 minutes before cooking, remove the foil, pour the sauce over the meat and brown.

Duck stuffed according to an old recipe

Ingredients:

  • 2 tbsp. buckwheat porridge
  • 20-300 gr. fresh mushrooms
  • 200 gr. chicken offal: liver, heart, gizzards
  • butter
  • onion
  • pepper

Cooking method:

  1. Rub the duck with salt and pepper, wrap it in cling film and put it in the refrigerator for 5-10 hours.
  2. Mince chicken giblets along with onions and fresh mushrooms.
  3. Melt the butter in a frying pan, add the minced meat and fry for 5 minutes.
  4. Add buckwheat porridge, salt and pepper. Knead the minced meat.
  5. Remove the duck from the refrigerator. Remove from the film and stuff the belly and skin around the neck with minced meat.
  6. Sew up all holes.
  7. Brush the duck with melted butter, place in the duck pan and place in a hot oven.
  8. Bake without a lid at 200 degrees for about two hours, periodically basting with the released juice.

Continue the culinary traditions of our ancestors, prepare traditional Russian holiday dishes and read new recipes and articles on What to Prepare.ru.

Always yours Alena Tereshina.