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I washed the duck meat well and wiped it with absorbent paper.

I lightly cut the skin off the meat, placed the meat in a plate and sprinkled it with squeezed lemon juice. Lemon juice has the role of tenderizing the meat and balancing the fat.

In a tray with a little oil I placed the cleaned, washed and cut potatoes in half.

I sprinkled a little salt, rosemary and 2-3 sprigs of thyme.

Place the meat over the potatoes, season with salt and pepper.

We cut the garlic cloves in half and insert them in the notches in the skin on the thighs and chest.

Sprinkle rosemary and thyme sprigs on top. I put the remaining lemon peels in the pan.

I poured 2 cups of hot water into the tray (without reaching the duck meat) and covered it with aluminum foil.

I put the tray in the oven and left it for about an hour and a half on the right heat.

From time to time I sprinkled the meat and potatoes with the sauce from the tray.

After an hour I removed the aluminum foil, cut the green onion and sprinkled on top and left in the oven for about 30 minutes until the meat is nicely browned. The potatoes were cooked in the fat from the duck and the meat penetrated well and was crispy on top.

After turning off the oven, I sprinkled finely chopped parsley on top.

Good appetite!



Baked duck legs

Baked duck legs are excellent no matter how they are served, plain, with vegetables or fruits, if cooked properly. Well-prepared duck meat melts in your mouth and we can impress our guests with this dish. I will show you how we can make this recipe with duck legs in the oven very simple and fast.

Baked duck leg ingredients:

  • 560 g duck legs (2 legs)
  • 760 g oranges (2 pieces)
  • 40 g pistachios
  • 30 g butter
  • 3 teaspoons of honey
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 2 basil leaves
  • 2 cloves of garlic
  • salt and pepper.

Preparation of baked duck legs:

Clean the thighs of any flake residue, wash them in cold water and gently cut the fat.Heat the oil in a pan, then place the thighs with the fat side down. Let them simmer for about 7 minutes.Then turn them on the other side and leave them for another 5 minutes on low heat.Add salt, pepper, garlic and basil, turn them once more and let them simmer for another 2 minutes.While the duck is frying, we can take care of the oranges. From the peeled orange, cut 4 whole slices for the finish.The second orange is peeled (including the white part) with a knife, the ribs are removed (necessarily because they become very strong in the sauce) and then cut into cubes. From the remaining leftovers we collect the juice in a bowl. Place the thighs in a pan and put 2 tablespoons of duck fat (the oil in which we fried the thighs). We keep 3 tablespoons of fat and for the sauce. Sprinkle a little orange peel and half of the orange juice (keep the other half for the sauce) over the thighs. Put the duck meat at 200 degrees and add a little water (50 ml). After 35 minutes we turn it over and leave it for another 25 minutes.Melt the sugar in the duck oil (the 3 tablespoons we kept), add the diced oranges and half the juice (put half of the juice in the pan with the legs), then put the butter and let it simmer for 5 minutes.Add honey, a little orange peel and pistachios. Stir and simmer for 2 minutes.

Complexity Preparation time Nr. servings
low 1 hour and 30 minutes
2 servings

Good appetite!

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Full rate oven & # 8211 step by step preparation

Ingredient:

  • 1 whole rate of 2-3 kg
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 orange
  • salt pepper

Method of preparation:

The whole duck is washed well and then wiped with paper towels. With a knife with a thin and well-sharpened blade, the skin is grown in the chest area but also on the back. The skin grows easily so that the cut does not reach the flesh.

Duck rub well with coarse salt and freshly ground black pepper.

In a bowl, mix the fluid bee honey with the balsamic vinegar and the orange juice. With this solution we will grease the duck from time to time.

We place the duck in a hyena tray and with a brush we grease it with the prepared solution. Put the tray in the preheated oven at 190 degrees Celsius for 20 minutes, enough to melt a little of the fat of the duck. After that, grease the duck again, return it to the tray and cover it with foil and put it in the oven at 175-180 degrees Celsius.

It will stay in the oven for another while 90 minutes. During this time, turn it twice and sprinkle it with the juice from the tray.

The whole duck in the oven must be nicely browned, but it must also have well-done meat, meaning that it must be soft and easily detached from the bone.

Duck meat has a special taste and this time orange and honey make it a little more fragrant and sweeter. To balance the tastes I made a winter salad with potatoes, beets, onions and pickles. They fit together perfectly.

Other recipes with the same ingredient: cabbage duck, duck breast with oranges, crispy duck with spicy vegetables.


Full rate oven & # 8211 step by step preparation

Ingredient:

  • 1 whole rate of 2-3 kg
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 orange
  • salt pepper

Method of preparation:

The whole duck is washed well and then wiped with paper towels. With a knife with a thin and well-sharpened blade, the skin is grown in the chest area but also on the back. The skin grows easily so that the cut does not reach the flesh.

Duck rub well with coarse salt and freshly ground black pepper.

In a bowl, mix the fluid bee honey with the balsamic vinegar and the orange juice. With this solution we will grease the duck from time to time.

We place the duck in a hyena tray and with a brush we grease it with the prepared solution. Put the tray in the preheated oven at 190 degrees Celsius for 20 minutes, enough to melt a little of the fat of the duck. After that, grease the duck again, return it to the tray and cover it with foil and put it in the oven at 175-180 degrees Celsius.

It will stay in the oven for another while 90 minutes. During this time, turn it twice and sprinkle it with the juice from the tray.

The whole duck in the oven must be nicely browned, but it must also have well-done meat, meaning that it must be soft and easily detached from the bone.

Duck meat has a special taste and this time orange and honey make it a little more fragrant and sweeter. To balance the tastes I made a winter salad with potatoes, beets, onions and pickles. They fit together perfectly.

Other recipes with the same ingredient: cabbage duck, duck breast with oranges, crispy duck with spicy vegetables.


Method of preparation

Having a duck in the yard, I said that it would be best to cook it in the oven with vegetables, because I cooked cabbage with duck more often. Duck meat, especially poultry, needs more time to cook, as we say & quotes boil harder & quot, so to get a tender steak we will put the meat to boil a little and then put it in the oven with the desired vegetables. First we will take care of the meat, we will cut it into smaller pieces, then we will wash it well and put it to boil in a bigger pot, in which we will add enough water to cover the meat well, and during cooking we will remove it. foam that forms. After a few boils we will set the fire to a lower phase and we will add the bay leaves, peppercorns, cardamom, a little salt and a small onion, which has been previously, cleaned, washed and cut into four. let the meat boil for about half an hour. In the meantime, we'll take care of the vegetables. After we have peeled them and washed them, we will cut them, but in large pieces. If the potatoes are smaller, we will leave them whole, and if not, we will cut them according to their size, as well as the onion, and the broccoli will be opened in bouquets and we will leave the garlic whole. After half an hour we will remove the meat, wipe it with paper towels, put it in a bowl, add all the vegetables and mix with spices, salt and olive oil. We will put everything in the bowl that we will put in the oven, and at the end we will add the aromatic herbs and a little of the duck juice. We will put everything in the oven heated to 200 degrees C, for an hour and a half. either we will cover our tender steak with an aluminum foil, and before removing the dish from the oven we will brown its face a little, just for the appearance, not too much so that the meat does not dry out. It is served hot with a salad of vegetables or with an arugula salad and pomegranate seeds, as we served it. Our duckling came out very delicious and tender, as we wanted and expected, and the vegetables had a very pleasant aroma from the spices and herbs used.

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How to cook the whole duck in the oven

Duck meat has a special taste, and if it is prepared correctly, you will get one of the best steaks. You can serve it with plum jam, without sugar or any other garnish you want.

What you need for the duck in the oven

How to prepare the duck in the oven

Rub the duck, both outside and inside, as much as you can, with coarse salt, then keep it in the fridge, wrapped in foil, for 24 hours. You wash it, wipe it well and put it in the tray.

Turn on the oven, then prick the rate from place to place, especially in the chest area, with the tip of a knife. Season with salt and pepper to taste. Pour the vegetable broth, the brandy, add the sugar. Cover the pan with foil and bake for 2 and a half hours on low heat. Turn on the heat, remove the foil and keep the duck in the oven for another 30 minutes, sprinkling it from time to time with the sauce from the pan. It is ready when the fork enters the meat easily and the skin is browned and crunchy.


How to cook the whole duck in the oven

Duck meat has a special taste, and if it is prepared correctly, you will get one of the best steaks. You can serve it with plum jam, without sugar or any other garnish you want.

What you need for the duck in the oven

How to prepare the duck in the oven

Rub the duck, both outside and inside, as much as you can, with coarse salt, then keep it in the fridge, wrapped in foil, for 24 hours. You wash it, wipe it well and put it in the tray.

Turn on the oven, then prick the rate from place to place, especially in the chest area, with the tip of a knife. Season with salt and pepper to taste. Pour the vegetable broth, the brandy, add the sugar. Cover the pan with foil and bake for 2 and a half hours on low heat. Turn on the heat, remove the foil and keep the duck in the oven for another 30 minutes, sprinkling it from time to time with the sauce from the pan. It is ready when the fork enters the meat easily and the skin is browned and crunchy.


Why is the meat left to rest after frying?

I talked at length here (10 tips to get tender meat) about the importance of rest and relaxation time of any fried meat (beef, pork, poultry).

During this time the internal temperature of the meat increases by 4-5 degrees, the muscle fibers relax, the natural juices from the meat are redistributed and offer a homogeneous and tender texture to the respective piece. In general, the fried meats are lightly covered (not sealed!) With an aluminum foil during rest. In the case of duck breast, we can give it up because we do not want the crust to soften due to the steam accumulated under the foil.

Never cut a meat immediately after it has been removed from the pan! You will see that it is stronger and that, when cut, its juices will form a reddish puddle.

From the quantities below we obtained 2 servings of fried duck breast. Calculate half a chest (1 net) per person.


How to cook the whole duck in the oven

Duck meat has a special taste, and if it is prepared correctly, you will get one of the best steaks. You can serve it with plum jam, without sugar or any other garnish you want.

What you need for the duck in the oven

How to prepare the duck in the oven

Rub the duck, both outside and inside, as much as you can, with coarse salt, then keep it in the fridge, wrapped in foil, for 24 hours. You wash it, wipe it well and put it in the tray.

Turn on the oven, then prick the rate from place to place, especially in the chest area, with the tip of a knife. Season with salt and pepper to taste. Pour the vegetable broth, the brandy, add the sugar. Cover the pan with foil and bake for 2 and a half hours on low heat. Turn on the heat, remove the foil and keep the duck in the oven for another 30 minutes, sprinkling it from time to time with the sauce from the pan. It is ready when the fork enters the meat easily and the skin is browned and crunchy.


Bake rate - Recipes

Posted by Postolache Violeta on December 12, 2013 in recipes with duck recipes steak recipes recipes for christmas and new year | Comments: 16


Cover the tray with aluminum foil and put it in the oven over medium heat for 40 minutes. While the duck is in the oven, prepare the icing. Dilute the honey with balsamic vinegar, then add the freshly squeezed orange juice.
After 40 minutes, take out the aluminum foil and glaze the duck well, then put it back in the oven.


We leave it for about 15 minutes, until it catches a beautiful and reddish crust.


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