Christmas duck cooking recipe step by step. Duck for Christmas - Recipes (60 Christmas Duck Recipes)

Fragrant, tender, soft, spicy - duck stewed in slices in the oven. The dish will decorate the Christmas table and delight all eaters with its taste.
Recipe content:

What is Christmas without a duck? This bird has already become a traditional hit of the Christmas meal. Her meat has a bright aroma and taste. Traditionally, the duck is baked whole stuffed with apples. How to cook this dish, I previously shared. You can find the recipe on the site using the search bar. And today I offer an alternative cooking recipe - stewed duck in slices in the oven. This is no less tasty dish, which also deserves attention.

This cooking method will especially help out inexperienced housewives. Since some are afraid to bake a bird, because. it can get dry. And when stewing, the meat comes out tender, tasty and fragrant. But even when cooking a duck in this way, it should be remembered that you do not need to pour a lot of water for stewing, otherwise the bird will boil. The next rule is to add spices and salt only after the duck fat is rendered.

You can buy duck both fresh and frozen. In frozen poultry, meat, when properly defrosted, does not lose its taste and beneficial properties. The main thing is to defrost it for a long time - first in the refrigerator, then at room temperature.

• Calorie content per 100 g - 268 kcal.
• Servings - 3
• Cooking time - 2 hours 30 minutes

Ingredients:

• Duck - 0.5 carcasses
• Soy sauce - 50 ml
• Vegetable oil - for frying
• Mustard - 1 tbsp
• Spices and spices - any to taste
• Black ground pepper - a pinch
• Salt - 1 tsp

Step-by-step cooking of Christmas duck stewed in slices in the oven, recipe with photo:

1. Wash the duck, peel the skin from the black tan, remove the internal fat and cut into pieces. Heat a frying pan with a thin layer of vegetable oil and put the bird to fry.

2. Fry all duck pieces until golden brown. Fry it in a pan, placing it in one layer. Otherwise, if the meat is piled up in a mountain, it will not be fried well and may begin to stew. Fry the bird for the first 2 minutes over high heat so that the meat is quickly sealed with a golden crust.

3. Place the duck in a casserole dish or a convenient heat-resistant ovenproof dish.

4. Prepare the sauce. Combine mustard and soy sauce, add salt, pepper and any favorite spices. Don't be afraid to experiment with flavorful spices and herbs. Duck "loves" thyme, basil, parsley, dill ... It will also go well with honey, wine, citrus fruits, caraway seeds, ginger, onions, olive oil, star anise, cardamom, cinnamon.

5. Mix the sauce well.

6. Pour sauce over duck and stir to coat each piece with marinade.

7. Add drinking water to the container so that it half covers the bird. Instead of water, you can add broth, wine or beer.

Many people in our family love duck, and I cook it for various holidays and not only. As a filling I use buckwheat, bulgur, rice, mushrooms, potatoes or sauerkraut. But on the Christmas table I always stuff with apples and oranges. Christmas duck meat always turns out unusually juicy, fragrant and very, very tender. Cooking such a duck is not difficult, and on the table it will be a real queen of dishes - both beautiful and tasty.

Prepare the necessary ingredients for cooking duck for Christmas.

Wash the duck thoroughly, remove the pads, if there is internal fat - you do not need to remove it, it will melt during baking, and it can be used in another dish, for example, for baking potatoes.

Dry the duck with napkins and carefully, with massage movements, pressing a little, rub with salt and spices. For spices, I use a mixture of ground coriander, ginger, saffron, black and allspice, basil and oregano. Salt and season with spices is necessary both outside and inside.

Wash apples and oranges, cut into small slices.

Stuff the belly of the duck tightly.

Then sew with thread.

Put the duck in a roasting sleeve and put the remaining apples and oranges to it. Tie the edges of the sleeves, lay out in a mold and send to the oven.

Bake the Christmas duck in the oven for 1.5 hours at 180 degrees.

5 minutes before readiness, take out the duck, carefully cut the sleeve and grease the surface of the bird with honey and rendered fat.

To check the duck for readiness, it is necessary to make a puncture in the thigh area - transparent juice will flow from it, and the knife will easily and gently enter the meat.

A juicy, tender, fragrant duck is ready to go to the festive table and delight everyone present with its appearance and taste.

Enjoy your meal. Cook with love.

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

Traditionally, a bird is served on the Christmas table. Those who observed the fast missed meat very much. It is better to leave the post gradually, therefore, dietary poultry meat is suitable for this. If you haven't been fasting, then Christmas duck is a tasty and nutritious dish that everyone will enjoy anyway.

Christmas Duck Recipes

A very flavorful and versatile dish. Of the 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 a photo will help to prepare not only the taste, but also a lean bird. Roots should be washed and cut. Wash the duck, put it in a saucepan and cover with roots on all sides, cover with spices and pour water. Boil for half an hour, then strain the broth. Remove the duck and put in a separate bowl, then put in the cold, pre-coated with marinade. For the marinade, mix pepper, salt, three tablespoons of cognac and pomegranate juice. Wash and peel the orange, divide into slices. Stuff the marinated boiled duck into slices and put in a roasting sleeve. Tie one end tightly, pour the marinade into the other, put the orange peel, anise and cinnamon. Tie the sleeve on the other side. Poke a couple of holes in the top so that the steam can escape freely. Christmas duck in the sleeve according to this recipe is cooked for two and a half hours. The bird turns out tender with a crispy crust. Duck meat exudes Christmas aromas.

Some Christmas duck recipes are traditional, such as those with apples. The same recipe claims to be original. For cooking, you need to take a duck and rub it with salt and coarse and ground pepper inside and out. Then also carefully coat with honey. Take three quinces and cut into cubes. Stuff the duck with quince, 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 heat, and 20 minutes before cooking, add heat and set the oven fire to maximum. If you want a very crispy crust, then cut the foil before increasing the temperature.

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

Poultry cooked according to this recipe will have a slightly Chinese twist. For cooking you will need a duck, two apples, that grams of white grapes, honey, salt and pepper. Rub inside and out of duck with salt and pepper. Cut apples into slices and stuff with them, as well as with grapes, a bird. Send for thirty minutes in the oven. Then open the oven and coat the duck with the fat that she has already managed to highlight. Fry for another 40 minutes, then open again and drizzle with fat again. Next, put a second apple on a baking sheet and bake the bird for another twenty minutes. Now get the bird and grease with three tablespoons of honey. Then send it to the oven for another ten minutes so that the bird acquires a beautiful crispy crust.

Another very interesting and festive recipe is how to cook a Christmas duck. Of the ingredients, you must 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 duck with salt, pepper and marjoram. Marinate for several hours. For the filling, cut chestnuts and prunes into two parts. Peel apples, oranges and potatoes and cut into cubes, chop nuts. Mix all the ingredients with half the butter, add spices. Stuff the pickled duck and sew up the hole. Put the bird in the chicken dish with the breast up, and spread the remaining stuffing and butter around, cover with a lid. Bake for about two hours covered. Then remove the lid and grease the bird with a mixture of honey and sour cream, bake (already without a lid) for another 45 minutes.

Some Christmas duck recipes are very satisfying, this is one of the most high-calorie and delicious options. For cooking, duck is taken, 200 grams of pork and ground 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, every half an hour pour over the carcass with fat, which the duck secretes into the pan.

Already spent the old year, met 2017 with a positive for a wonderful future. Now the Christmas holidays are approaching, for which we are preparing and always set the festive table. There is always delicious salads and of course the Christmas duck. When it is submitted, a difficult moment comes, which is difficult to survive before its test.

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

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

According to the recipe for Christmas duck, we cook it like this:

christmas duck

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

2. Remove all remnants of small feathers from the duck carcass, the fatty glands of their tails (they give an unpleasant odor during heat treatment), cut the wings to the joint so that they do not burn, rinse, dry, put in a convenient dish and pour the cooked marinade. It is necessary to fill first inside, and then pour from above. Put for a day in the refrigerator, but from time to time turn over and rub the marinade.

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

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

5. Line a baking sheet with foil and place an apple pillow on it. Using a special tool, extract the core from apples and cut the fruits into circles.

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

christmas duck

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

christmas duck

8. Cover with paper again and send the carcass to the oven for half an hour. After taking out 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 keep them from burning.

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

10. At the very end, cut the finished delicacy into portions and put on a serving dish. Serve the sauce to each eater separately 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 - optional.

Marinade:

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

For orange sauce:

• fat and juice - ten tablespoons (selected when baking 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 long description, the duck is prepared quickly and not difficult, I advise and offer healthy food. See you soon!

Fried carp in the Czech Republic, crispy pork in Denmark, lamb side with porridge in Russia, eel in southern Italy, salted cod in Portugal, roast lamb in Spain, turkey and Christmas pudding in the UK - they all stepped off the pedestal to give way to their duck place.

Excellent material by Vladimir Gridin on Snob. I confess that Vladimir asked us a question about duck as a historical Christmas dish the day before. And here is the story we have. Of course, already in the XVIII -XIX For centuries, duck has been a very common dish at the winter holiday table. Somehow I even scanned from the magazine "Our Food" for 1893 - it is written in detail about all these ducks, geese, hazel grouses. What about earlier references? It's more difficult here.

Indeed, there is no duck at Christmas at Domostroy:

“In the Great Meat-Eater after the Nativity of Christ, they serve to the table: swans and swan giblets, roast geese, black grouse, partridges, hazel grouses, pigs on a spit, lamb aspic, baked lamb, aspic pigs, pig giblets, chicken broths, corned beef with garlic and spices , elk, elk aspic, crumbled elk, elk lips, elk liver and brains, hares in patches, aspic hare, chickens from skewers, goose giblets, dried beef and pork, ham, sausages, stomachs, dried geese, dried chickens, bent burbots, tukmachi, noodles, crucians, kundums and cabbage soup.

In the "Painting of the Royal Dishes" also:

Why do you think?

The fact is that a domestic duck is not a goose. Domestic geese have been known to us sinceXVIIcenturies, which means that in reality they appeared even earlier. But ducks are a different matter. I guess beforeXVIIcentury is mainly a hunting trophy. It is understandable. Even with the selection of chickens, we were not very good before this era. In Russia, selection work will begin only in the 18th century. Before that, in peasant farms, chickens were not laid regularly, and the egg was almost half the size of the modern one. To prepare a relatively nutritious meal, at least two dozen eggs were required. It is believed that the first cultivated breed of chickens in our country was the "Pavlovskaya", bred by the middle of the 18th century. In any case, it was then that Peter Simon Pallas mentioned her in his descriptions of Russia. What is there to say about the duck.

And from here a simple conclusion. Duck upXVII- XVIIIcenturies - the bird is not domestic, but wild. Wild ducks, on the other hand, have a habit of celebrating Christmas in the south, flying away from our latitudes. And although they do this when frost grabs the surface of a pond or river (remember the “gray neck”), the temperature at this time sometimes jumps from “plus” during the day to “minus” at night. So you can freeze the carcass of a dead duck before Christmas in an extremely short period of this off-season. Well, yes, yes, I already hear that in every house of a serf in Russia there was a well-maintained glacier, where everything was kept like in a refrigerator. I have seen these stories many times. But this is nothing more than patriotic folklore.

In reality, the duck could be kept in a strong landlord or monastery economy. But here a simple question arises - why? Why try, putting effort and time, when this winter we have game - apparently, invisibly: capercaillie, bustards, black grouse, hazel grouse, partridges ... That's why the duck was not then a common Christmas dish, although - who argues? - somewhere could meet at the winter table.

Well, now let's move on to Vladimir Gridin's article. Here is what he writes:

In the mid-1980s, a British columnist for The New York Times describes the classic Christmas dinner as roast goose with apples, bread sauce and redcurrant jelly. This year, the culinary section of the newspaper, along with a recipe for a crown of pork ribs with fennel and lemon, publishes a recipe for duck fried with bacon. The British, the creators and keepers of the tradition of Christmas dinner, ten years ago divided their priorities like this: turkey, roast beef, lamb and chicken. The duck was in the fifth position, but today it is already sharing the first place with the turkey. Why?

Let's start with the fact that the recent favorites were not always them. In medieval England, boar meat was roasted for Christmas; in the 16th-17th centuries, capons and geese were served. The tradition, according to legend, appeared thanks to Elizabeth I. The queen allegedly ate a roast goose when she received a message about the defeat of the Invincible army of Philip II of Spain and, in honor of the victory, ordered everyone to eat geese for Christmas so that luck would not fly away. It was the roast goose that remained the main dish of the Christmas table until the Victorian era. In A Christmas Carol, Ebenezer Scrooge sends his clerk Bob Cratchet an oversized "prize" turkey. Before that, he had seen the furor that a goose stuffed with sage and onions made in Cratchet's modest dwelling: “Everyone vied with each other to admire its juiciness and aroma, as well as its size and cheapness. With the addition of applesauce and mashed potatoes, it was enough for a dinner for the whole family.”

Goose at that time and in Russia remained the main miracle of the Christmas table. Historians of Russian cuisine Olga and Pavel Syutkin note that duck for Christmas is not mentioned either in Domostroy or in the subsequent Painting of the Tsar's Meals. “In St. Petersburg, the festive goose is the topic of the day. Strictly speaking, the festive goose serves as an emblem of festive gluttony, so that the expression “holiday goose” is a collective name: by it one must understand not only the geese, whose ancestors saved Rome, but also turkeys, and chickens, and black grouse, and hazel grouses - generally different kind of living creatures and game,” wrote the magazine Our Food in 1893. And he further reported: the duck is considered an unprofitable bird - the profit is too small. In the times of Turgenev, Dostoevsky and Tolstoy, ducks were still more of a hunting trophy than a poultry. Accordingly, in winter it simply flies away, and it is impossible to get it.

These days, duck is everywhere and everywhere, both on the home table and in restaurants. The farm's "Mark and Lev" serves a celebratory set, which features dried duck and duck breast with apple and tangerine sauce. Tarantino is proud of the city's largest monolithic volcanic stone oven and bakes in it not only pizzas and focaccia, but also a festive duck with baked apples, pears and dogwood-ginger sauce. In Meatless meat restaurants, the duck is opened like a book and roasted on skewers until crispy. In the kitchen of the Bridge Brasserie, the duck is stuffed with apples, oranges, pineapples and prunes and flavored with red wine sauce and all kinds of spices. In the Chinese Soluxe Club, two dozen duck dishes were created at all. A real visual aid on the topic "On the role of duck in the cuisine of the Middle Kingdom."

Personally, I am not a fan of this waterfowl. Firstly, ducks fly into the pond near the house every spring, and I feed them with bread from my hands, so I confess, I'm sentimental. Secondly, the duck seems to me too fat, not too meaty and requires a lot of attention when cooking, so I confess my practicality. Chef Mark Statsenko (Funny Cabany, Spices, Chicken Run) agrees with me: “There is not much to eat in a duck. At the same time, the legs and breast are cooked at different temperatures, so when you bake a whole bird, attention and care is required. The duck has a large internal cavity and a significant fat content. The special taste of the duck makes it an excellent addition to the festive table, but a whole bird is enough for no more than two or three people. True, some recipes suggest stuffing a duck removed from the frame with another bird, quails or chickens. So it will turn out something like an impressive galantine, which can be eaten both hot and cold.

In the middle of the 19th century, when Dickens published A Christmas Carol, the goose and turkey were not just different birds, they were symbols of different degrees of wealth and success. The times of Elizabeth I have long passed, so simpler people ate geese, and much more exotic and, what is there to hide, much more meaty turkey was available only to the rich. More interestingly, Scrooge's gift not only symbolizes his own transformation from a miser and misanthrope to a hospitable good man, but also demonstrates a radical socio-economic transformation. Puritan capitalism based on accumulation is degenerating into hedonistic consumerism. The turkey completely replaces the goose, promising a generous festive dinner in the circle of a large patriarchal family.

For a hundred and fifty years, the size of the family has changed dramatically. Queen Victoria had nine children. In Russia, a peasant family with five children was considered small. Today, a family with three children is atypical. Incomplete and non-traditional families complete the picture. If in Russia the past century simply destroyed the traditions of the Christmas table, then in Europe they are undergoing a slow change. More and more families are cooking something more refined than the traditionally consecrated ham or turkey. In a world where there are more and more vegetarians, no one needs a turkey anymore, they simply cannot overpower it. Small birds like a guinea fowl or a duck are ideal for a family feast of mom, dad and child. They leave the opportunity to prepare several vegetable dishes and serve it all in an elegant manner.

Chef of the restaurant "Honest Kitchen" Sergey Eroshenko connects this with the phenomenon of culinary TV shows. “The growing popularity of TV chefs is significantly affecting the preferences of the public. To increase ratings, editors advise presenters to offer unusual products and recipes. Chicken, which has been and remains the staple of the Russian home table, has been largely compromised by the same television. Feed from fishmeal, antibiotics, conditions on poultry farms - we are not intimidated by anything. In addition, housewives did not cook chicken as soon as they did! Against this background, the duck looks like an alternative. This is the only product from which absolutely everything can be made: appetizer, main course, salad, soup and even dessert (from foie gras with biscuits, for example). The duck is stewed, simmered, fried, boiled, steamed, baked.

The duck seems to have quite a few advantages indeed. A variety of recipes, the availability of farm poultry from Russia, Hungary, China. Even her fat, it turns out, is useful. Fat: An Underestimated Ingredient, author Jennifer McLagan, reports that it is full of oleic acids, which are effective in fighting cholesterol. And most importantly, a light train of exoticism stretches behind the duck. Have you heard of duck confit? Have you tried magre breast? The rich, bright taste of duck meat goes well with sour and spicy additions, so it is often cooked with oranges and apples. It is not for nothing that Eroshenko accompanies glazed duck with ginger-apple puree and red grape sauce in his restaurant. Thus, wrapping themselves in the ghostly clothes of exoticism and novelty, lined with the emergence of new forms of the family, ducks captured Christmas.