Duck baked with honey. Duck baked in pieces in honey mustard sauce Marinade for duck honey soy sauce mustard

Duck is a finicky bird - cook it incorrectly and you will end up with a fatty piece of tough meat, burnt at the edges. However, even when cooked according to all the rules, with a tender crispy crust, the duck requires the completion of a masterpiece in the form of a sauce served with it.

There are millions of recipes for sauces for duck meat. This is both, and, and French, and Chinese. Other sauces are great with this bird, but it’s the honey that makes it absolutely amazing. It glazes and softens the skin, sweetens the meat, and goes well with both our mustard and oriental sauce from soy.

Attention! The recipes we give are mainly used for marinating, glazing and baking. duck meat, carcasses, breasts. They will give the dish an appetizing look and will not add extra centimeters to the waist, as, for example, happens when using mayonnaise as a marinade.

When coating the duck with sauce before baking, make cuts in the skin so that the meat is also saturated with the marinade (however, do not cut the meat itself). In addition, it is worth coating the carcass not only outside, but also inside.

Honey mustard sauce for duck

• honey – 2 tbsp.
• prepared mustard - 2 tbsp.
• pepper - a pinch
• salt - a pinch
• favorite spices (garlic, turmeric, chili powder or ginger, paprika) - to taste and desire (optional)

1. Mix the ingredients of the recipe and coat the carcass with the mixture (inside too). Leave it in the refrigerator overnight. But if you are in a hurry, go straight to the second stage.
2. Bake the duck in the oven (180°C, 1 kilo of duck – 1 hour of cooking) until a golden brown crust forms, while pouring fat over it, which will melt into the baking dish.

Honey-soy sauce for duck

Especially tasty in this sauce duck breasts.

Prepare (for 2 duck breasts):

• soy sauce- 1 tbsp.
• honey - 1 tbsp.
• garlic - 1 clove
• allspice - a pinch
• thyme – 1 sprig
• salt - a pinch
• oil for frying breasts - 1 tbsp.

We prepare the dish according to this scheme:

1. Quickly fry the meat in a frying pan (in vegetable oil), then put it in the oven (220°C, 10 minutes), then wrap it in foil and put it back in the oven (220°C, 7 minutes).
2. Mix soy sauce with honey and chopped garlic, heat, but do not allow the temperature to rise above 50°C.
3. Dip the duck pieces into the sauce and cook (in the oven) until browned.
4. Remove the meat to a dish and pour over the liquid that formed after baking.

Honey-orange sauce for duck

Prepare (per 1 carcass):

• honey – 2 tbsp.
• orange zest– from 0.5 pcs.
• fresh lemon ( Fresh Juice) – from 1 pc.
• soy sauce – 1 tbsp.
• apple cider vinegar – 1 tbsp.
• garlic – 3 cloves
• fresh ginger, without peel - a small piece (about 3 cm)
• salt - a pinch
• pepper - a pinch

We prepare the dish according to this scheme:

1. Grind the ginger and garlic, fry them in a spoon of oil.
2. Stir in the honey, and when it melts, add the zest and vinegar. Simmer the mixture over low heat for 2-3 minutes. It is necessary to stir during the process.
3. Add fresh juice, 2-3 tbsp. water and soy sauce. Continue simmering the sauce for another 4-5 minutes.
4. Dip the duck meat baked in the oven (previously rubbed with salt and pepper) into the sauce and simmer in it for a couple of minutes.

Exotic pear sauce with honey

In this sauce recipe for serving with duck, pears can easily be replaced with your favorite fruits. They could be, for example, apricots or apples.

Prepare (per 1 carcass):

• honey (any liquid) – 100 ml
• whole pears“Duchess” (optional – apricots, plums, apples, quinces) - 1 kilo
• lime or lemon juice (fresh juice) – 2 tbsp.
• ginger, peeled, fresh, pureed – 1 tsp.
• cloves – 2-4 buds
• ground cinnamon - 1 tsp.

We prepare the dish according to this scheme:

1. We remove the fruits from the skin, seeds, and cut them into small pieces.
2. Sprinkle fruit pieces with fresh juice, add cloves, cinnamon and ginger.
3. We begin to simmer, adding water if necessary (in case of burning).
4. When the fruit turns into puree, cool the sauce slightly (to 50°C) and rub honey into it. In the original, honey is poured in immediately, but heating it above the specified temperature has a bad effect on its properties, so we suggest adding honey with the composition at the end of preparation.
5. After adding honey, cool the sauce gradually and pour into a gravy boat. The duck with it is just brilliantly good.

Time, as usual, flies unnoticed, and very soon it will come New Year, and after it Christmas. And on the days festive feasts I always want to try something incredibly tasty, aromatic and satisfying. And it is the rosy duck, baked in the oven with the simplest and most affordable seasonings, that can become the main dish of the New Year or Christmas table.

In Russia, as well as in many other countries, duck stuffed with apples, with ginger, mustard and honey, in soy or orange sauce, is often prepared on major holidays and has long been among the traditional Christmas dishes. And today we'll look at a few popular recipes cooking duck in the oven with honey.

To make the Christmas duck with honey in the oven tasty, with an appetizing golden crust, you will need the following products:

• duck weighing 2-2.5 kg
• honey - 3 tbsp. l.
• set of spices: 1 tsp. ginger, ground black pepper, tarragon and half a teaspoon nutmeg, salt, soy sauce.

Prepare duck with honey and ginger in soy sauce as follows:

1. We prepare the carcass: we wash it thoroughly inside and out, remove the remaining feathers, cut off the wings and cut out the tail. Dry with a paper towel.
2. To make the bird juicy inside and rosy on the outside, grease it outside and inside with a thick paste obtained from a mixture of honey with soy sauce and seasonings, after rubbing the carcass with salt.
3. Having completed all these steps, wrap the duck in baking paper and leave it in the refrigerator for 12 hours (for this reason, it is recommended to cook the baked duck about a day before consumption).
4. The next day, remove the duck from the refrigerator and begin preparing the filling. Most often apples, prunes, buckwheat or rice porrige. We will prepare the filling from apples, choosing varieties that are firmer and more acidic (“Golden”, “Antonovka”). We remove the core from the apples, peel them and cut them into slices. You can add to the filling walnuts, almonds, prunes, which must first be poured with cognac (rum, brandy) and left to steep for 20 minutes.
5. We fasten the stuffed duck with ordinary thread (or wooden skewers) so that the filling does not fall out during cooking.
6. Place the duck with honey and apples on a baking sheet and lightly grease it with vegetable oil. Wrap the tips of the legs and wings (if they have not been trimmed) in pieces of foil so that they do not burn during cooking.
7. When the duck is almost ready, you can put the remaining apples from the filling in the pan next to the duck and bake them. They will be soaked in the juices of the bird, and this will be a tasty addition to the main dish.
8. Cooking time depends on the size and weight of the bird. Approximately one and a half to two hours at 180 degrees. In this case, every 30 minutes the duck needs to be basted with the fat formed in the mold, and constantly monitored so that it does not burn or dry out. If the bird starts to overcook, you can cover it with a piece of foil on top. The duck should be golden brown with a crispy, tender crust.
9. After cooking, remove the duck, place it on a dish of appropriate size and serve it whole or cut into pieces.

Read also: How to cook sauerkraut with honey

Duck in honey mustard sauce

Combining perfectly, honey and mustard make the meat juicy and tender, giving it an original taste. This is probably why there are many recipes for cooking duck in honey mustard sauce, which are often used by housewives. Let's look at one of these simple recipes.

To prepare duck with mustard and honey according to this recipe, we will need:

• honey and mustard - 2 tbsp each. l.
• spices to taste
• water – 1 glass.

Cooking method:

We process the carcass in the same sequence as in the previous recipe. Rub it with salt and pepper.

Prepare the sauce by mixing honey with mustard and spices, and coat the carcass on all sides with it.

Place the duck on a baking sheet with water. Bake, periodically pouring honey-mustard sauce over the meat, mixed with the fat formed in the pan.

Recipe for duck with honey and mustard marinade

Ingredients:

• small duck
• honey – 1-2 tbsp. l.
• freshly squeezed grapefruit juice
• dry red wine and soy sauce – 100 g each
• French mustard - 1 tbsp. l.
• spices to taste.

Preparation:

The prepared carcass (washed and dried) must be divided into 4 parts, which are placed for an hour and a half in a duck marinade made from wine, soy sauce, spices, grapefruit juice, honey with mustard and salt.

Fry the pieces on all sides and transfer to a baking sheet, pour in the marinade. Bake for 1.5 hours at 180 degrees.

Duck with oranges, mustard and honey in a slow cooker

Adding ingredients such as quince, ginger and orange to duck allows you to prepare a festive version of an original and incredibly tasty poultry dish.

For duck with oranges you will need:

• soy sauce – 6 tbsp. l.
• ginger – 1 tsp.
• cognac – 3 tbsp. l.
• lemon, orange, quince - 1 pc.
• mustard – 1 tbsp. l.
• liquid honey – 3 tbsp. l.
• pepper and other spices.

How to cook:

Having prepared the bird carcass (by thoroughly washing and drying), place it in the marinade for several hours. For the marinade, mix soy sauce, cognac, honey, mustard, salt, ginger and spices. Having completed the marinating process, stuff the duck with pieces of lemon, quince and orange.

Read also: Secrets of making cranberry sauce with honey

Cook the bird in a slow cooker in baking mode for 40 minutes. Then drain off the resulting fat and bake for another 40 minutes, turning the meat over to the other side.

Duck with apples and honey

Duck baked with apples and honey is an indispensable dish for a festive family feast. To prepare it, you need to take a small duck, honey and mustard (2 tablespoons each), a little turmeric, 4-5 sour juicy apples.

Rub the dry and clean carcass with pepper, salt and turmeric. Place apples cut into slices inside. Lubricate the top of the duck with a mustard-honey mixture (the remaining sauce can be poured inside the duck) and bake for one and a half to two hours, having first wrapped the carcass in foil.

Christmas duck in honey sauce with lingonberries

Let's look at another recipe for Christmas duck in French, which you'll have to tinker with. But the result is worth it.

Ingredients:

• medium sized domestic duck
• honey – 30 g
• herbs and spices: 15 g salt, 2.5 g freshly ground black pepper, 1 cinnamon stick, 1 bunch of thyme, 15 g rosemary, 30 g parsley and 0.5 g ground paprika
• for the glaze you will need vegetable oil(35 ml), Dijon mustard and honey (15 g each).
• For the filling you will need 15 g of garlic, 600 g of onion, 40 g of sugar, 600 g of sauerkraut, 200 g of apples, 60 g of lingonberries and 20 g of parsley. Pepper and salt - to taste.

By the way, Dijon mustard was invented in Dijon, France in the 19th century. It is prepared from ground mustard seeds mixed with spices and wine vinegar.

Preparation:

1. Wash and dry the carcass (if necessary, singe and remove remaining feathers). Place greens inside the carcass and rub the outside with pepper and salt.
2. Pull the legs and wings tied together to the carcass and wrap the prepared carcass in film folded in 8-10 layers.
3. The duck (still without filling) takes a very long time to bake: 9 hours at 80 degrees.
4. At the same time, we are preparing the filling. Fry the onion and garlic until golden brown, add sauerkraut, add a little meat broth and bring it to readiness.
5. Separately prepare caramelized apples with a spoon of sugar. For this, slices, preferably sour and durum varieties apples, fried in butter(at the same time, the fruit should not soften). After the apples are lightly browned, you need to add sugar and fry a little more so that each slice is covered with a film of sweet caramel. In this case, the apples must be stirred frequently, otherwise the sugar will burn.
6. Add the finished apples to the filling and remove it from the stove. Now you can add fresh frozen lingonberries to it.
7. For the glaze we use honey and mustard, which we mix with a mixer. Pour in the oil in a thin stream and add a little salt for taste. Beat everything until a creamy mass forms.
8. We free the finished duck from the film. Place the stuffing inside the stewed carcass, adding parsley. Coat the top with honey glaze and bake at 220 degrees for 10 minutes until the duck is golden brown.
9. Transfer the meat to beautiful dish, pour juice from the baking sheet over it. You can serve the duck with baked potatoes and spices.

Usually on the eve of a holiday we begin to look for new interesting recipes for the upcoming party. I would like to pleasantly surprise guests with something new and show off my culinary talent. It just so happens that chicken is most often prepared from poultry. But today we invite you to deviate a little from the usual direction and prepare a different treat. Let's bring some variety. We will share several recipes the most delicious dishes, in which duck will be used. It is especially tasty in honey mustard sauce.

Duck in honey mustard sauce

The combination of products such as honey and mustard is already unusual in itself. But in reality, such a marinade will give the bird a beautiful crust and add a piquant taste and aroma to the meat. Duck in mustard sauce is very easy to prepare and does not require any special culinary skills.

You will need:

• duck carcass;
• salt pepper;
• 2 each (liquid) and mustard.

How to cook:

Rinse the duck well and dry. Mix salt and pepper and rub the bird well inside and out. If desired, you can add your favorite spices. In a separate bowl, mix mustard with honey and brush the duck with this marinade (inside too).

Grease a baking tray with a little oil, place the duck on it and put it in the oven (180-200˚C). Periodically baste the carcass with the fat that is released; there will be plenty of it on the baking sheet. Duck in honey mustard sauce should be covered with a beautiful, appetizing brownish crust. Then you can check it for readiness. Pierce the meat in several places; if there is no blood, the bird is ready. It will take about an hour or a little more to prepare.

Duck in honey-orange sauce

Unusual in honey sauce but you will certainly like it. We will add a little garlic and ginger to make the taste and aroma more piquant.

You will need:

• 1 kg of duck meat;
• 1 lemon;
• ½ orange;
• 3 cloves of garlic;
• 2 tbsp. honey;
• vegetable oil;
• 1 tbsp each apple cider vinegar and soy sauce;
• a little fresh ginger, salt and pepper.

How to cook:

Wash the meat and dry it from moisture. Rub with a mixture of pepper and salt. Place on a lightly greased baking sheet and bake in the oven at 200˚C for an hour.

Meanwhile, prepare the sauce. Finely chop the ginger (a 3cm piece is enough), garlic and orange zest. Heat a frying pan, add a spoonful of oil and fry the ginger and garlic in it. Add honey, and when it becomes liquid, add vinegar and zest. Let it simmer for another three minutes, stirring constantly. Add squeezed lemon juice and a couple of tablespoons of water. Boil for another 5 minutes.

Place it in the prepared sauce and keep it on the fire for a while so that it is saturated with it. The duck in honey sauce is ready, you can invite it to the table.

in honey mustard sauce

This dish will look great on the Christmas table. There are no difficulties in preparing it, and duck in mustard sauce, and even with apples, is simply delicious.

You will need:

• whole duck;
• 2 tbsp each honey and mustard;
• 3 apples (sour);
• salt, pepper, turmeric.

How to cook:

Wash the bird and dry it thoroughly. Mix salt, pepper and ½ tsp. turmeric. Rub this mixture inside and outside the carcass.

Cut the apples into slices and stuff the duck with them. Secure the edges of the skin with a toothpick. All that remains is to grease our bird with a mixture of mustard and honey.

Place the bird in the oven for one hour. Baste the duck periodically with the fat that is released. The more often you do this, the more beautiful the crust will turn out.

Duck with dried apricots, prunes and apples

This duck in honey mustard sauce will decorate any holiday. Fruits will saturate it with their aromas, and mustard sauce with honey will add completely unusual notes of taste.

You will need:

• whole duck;
• 2-3 unsweetened apples;
• 100 g of dried apricots and prunes;
• 2 tbsp each mustard and honey;
• salt, pepper and favorite spices.

How to cook:

Wash the bird and dry it with a towel. Mix dry spices with salt and rub our bird well with them. For the filling, mix: chopped apples, dried apricots and prunes. Fill the bird's belly with this mixture and secure the skin with a toothpick. Carefully coat the entire carcass with a mixture of honey and mustard. Place in the oven for an hour. Don't forget to baste the duck with fat from the pan from time to time. In about an hour or an hour and a half, the dish - duck in honey mustard sauce - will be ready.

Enjoy your meal!

Duck with honey and mustard is a stunningly festive and elegant dish that will decorate any table and evoke a lot of positive emotions among guests.

Duck in mustard

Ingredients:

• duck carcass – 2 kg;
• mustard – 2 tbsp. spoons;
• water – 1 tbsp.;
• liquid honey – 2 tbsp. spoons;
• spices.

Preparation

So, take the bird carcass, wash it, dry it with a paper towel and rub it with salt and pepper to taste. To prepare the marinade, mix honey with and thoroughly coat the prepared duck with this sauce. Then place it on a baking sheet with its back, add a little water and put it in the oven for about 1 hour. We bake the dish at a temperature of 200 degrees, periodically pouring liquid from the baking sheet over the bird. Carefully transfer the finished duck to a large beautiful dish, sprinkle with herbs and serve on the festive table.

Ingredients:

• duck broiler – 1.5 kg;
• soy sauce – 100 ml;
• dry red wine – 100 ml;
• honey – 1.5 tbsp. spoons;
• French mustard – 1 tbsp. spoon;
• grapefruit juice - to taste;
• spices.

Preparation

We wash the duck, dry it, process it and cut it into four parts. Place the meat in a saucepan, pour over it, add dry wine, honey, mustard and grapefruit juice. Add a little salt and pepper the bird to taste. Now set it aside and leave to marinate for about 1 hour.

After the time has passed, fry each piece in vegetable oil on all sides until golden brown. Then place the meat on a baking sheet, pour over the sauce in which it was marinated, and bake for 1.5 hours in the oven at 180 degrees.

Ingredients:

• soy sauce – 6 tbsp. spoon;
• honey - 3 tbsp. spoons;
• ginger – 1 tbsp. spoon;
• duck carcass – 1 pc.;
• cognac – 3 tbsp. spoons;
• lemon – 1 pc.;
• orange – 1 pc.;
• mustard – 1 tbsp. spoon;
• quince – 1 pc.;
• spices.

Preparation

So, first, let's prepare the marinade: in a bowl, combine soy sauce, honey, salt, pepper, mustard, cognac and ginger. Mix everything well, brush the processed and washed duck with this sauce. If your multicooker supports the marinating function, then marinate the bird in two cycles. If there is no such function, just leave the duck in the refrigerator overnight.

We clean all the fruits, divide them into slices and stuff the duck with them. Then we put the carcass in the multicooker, close the device with a lid and set the “Baking” mode for 40 minutes.

After the time has passed, drain the fat released from the meat, turn the duck over and cook again in the same mode for another 40 minutes. After the beep, we serve the dish and enjoy its amazing taste, juiciness and aroma.

If you want to cook the most delicious duck in the world, one that will literally make you want to lick your fingers, start by choosing the duck itself. The most delicious duck- Pekingese breed. Peking meat is very different in taste from ordinary duck. And second, no less important in cooking duck is the choice of recipe. Duckling loves fruit and honey! Therefore, the choice of ingredients for roasting duck in the oven is obvious. And it is important that the duck according to this recipe always turns out successful, it is well baked, beautifully fried and does not burn.

Duck Ingredients:

1 duck (about 2 kg),
2-3 apples,
1 onion onions,
1 tablespoon honey,
1 teaspoon ground coriander,
salt,
pepper to taste.

Recipe for duck with apples:

Preheat the oven to 180 degrees C.

Duck is much fattier than chicken or turkey. So that this excess fat comes out while cooking the duck in the oven and lubricates the skin, we will make several cuts on the breast and in all fat pockets with a fork or knife. We pierce only the fat, without touching the meat, otherwise the juice will run away along with the fat.

Trim off all excess skin and fat. Pat the duck dry with paper towels. Rub with salt, pepper and ground coriander outside and inside. Heat the honey in a spoon until it becomes runny, then brush the duck with honey thoroughly inside and out.

It's good if you have a deep roasting pan with a grate, but if you don't have a grate, it's not a problem. We lay out the bottom of the roasting pan, where we put the duck, with the fat and skins cut from the duck. Place the duck in the roasting pan.

Cut the apples and onions into quarters and place them in the cavity of the duck. You can add herbs, cranberries, lemon or orange, as well as dried fruits such as prunes, apricots, raisins, any of the proposed ones will add their own unique touch. While the duck is roasting, all these fruits, vegetables and herbs will add flavor to the meat. incredible aroma. In combination with apples it will be especially tasty.

We tuck the tips of the wings behind the back of the duck to prevent them from burning.

Pour 50 ml of water inside the carcass and tie the legs.

Cover the roasting pan aluminum foil or, if you are lucky enough to have a thick-walled duck pot with a lid, use that. Roast the duck, covered, for about 45 minutes.

Remove the lid, increase the oven temperature to 220 degrees C and fry the duck for another 30 minutes.

If the skin is not golden brown during this time, raise the temperature slightly and fry for another 10-15 minutes until the skin is golden and crispy. For those with a cooking thermometer, the cooked duck should be about 80 degrees C at the thickest part of the thigh.

Let the duck rest for 10-15 minutes before serving, unless, of course, everyone around you, including you, manages to resist the temptation to try a piece :).

And a few words for owners of a very large duck: bake a duck weighing about 3 kg under a lid or foil for 1 hour, 4 kg - an hour and a half, and further baking in the same way as for a 2-kilogram duck.