How to marinate duck and top 9 delicious recipes

Housewives in different countries love to cook duck. Each has a signature dish recipe. Some bake poultry with apples, others with cereals or piquant herbs. It is important to know how to deliciously marinate duck. There are many methods of processing products. But not all methods are suitable for domesticated mallard and soften the meat. The result depends on the choice of ingredients and some secrets.

The benefits of meat

People began to use duck meat as food several centuries ago. Useful properties and indescribable taste make the product in demand today. Vitamins and minerals have a positive effect on the human body. But in some situations, such dishes will have a negative effect.

Eating duck meat results in:

Duck fat deserves a special mention. In waterfowl, the layer has a characteristic structure, which gives the meat a special juiciness.

Selection and preparation of the main ingredient

The taste of the final dish largely depends on the quality of the original product. Signs of a good duck:

1. The skin has a glossy appearance and a slightly yellowish tint.
2. The color of fresh meat is bright red.
3. Fat is not dark.

Pre-gutted duck is stored in the refrigerator for no more than 3 days. In a chamber with a low temperature - almost six months. Preparation of meat includes mandatory points:

1. The duck is washed thoroughly and then dried.
2. The baking time is calculated on the basis of weight - 45 minutes per kilogram. Add another 20 minutes to the calculated figure to get a crisp.
3. A bird chopped into pieces should spend an hour and a half in the oven.

The choice of marinade will affect the taste of the final dish.

How to pickle duck correctly

The right ingredients will give the meat a melting texture. Spices will emphasize the unique taste of the duck and add bright, sometimes exotic notes.

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With milk

Milk is often used to soften the original product. Additionally, for a glass of drink you will need:

• 2 tbsp oils, better than olive;
• 2 cloves of garlic;
• 1 tbsp salt;
• 1 onion;
• 1 tsp ground coriander and the same amount of paprika;
• 0.5 tsp Chile.

Main stages:

1. The loose components are mixed in a deep container, chopped garlic and chopped onions are added.
2. Pour the composition with milk and butter, mix.
3. Duck or fillet pieces are placed in the mixture, pre-cooled.
4. Leave the meat overnight.

This volume is enough to marinate a whole carcass.

With lemon

Lemon fights off the specific smell of meat that not everyone likes. To marinate duck, use:

• 3 tbsp lemon juice;
• 2-3 tbsp mustard;
• 3 tbsp honey;
• 1 onion.
• potatoes.

Nuances of the process:

1. The duck is sprinkled with salt and pepper and left in a warm place for the meat to absorb the smell.
2. For the marinade, mix citrus juice with melted honey and mustard.
3. The carcass is coated with the mixture and placed in the cold for 2-3 hours.
4. Before baking, the duck is stuffed with potatoes and fried onions.

After cooking, it is recommended to keep the meat in the turned off oven for about 20 minutes.

With orange

It turns out very tasty if the duck is cooked in a marinade with the addition of orange. The list of ingredients, in addition to 2 large citrus fruits, includes:

• 3 tbsp honey, better than liquid;
• 2 tbsp classic soy sauce;
• 1 tbsp sweet mustard (Bavarian is suitable);
• pepper and salt - depending on taste.

Key points of preparing the marinade:

1. In a blender, beat the orange slices peeled from films.
2. Add the remaining components to the mixture and mix.
3. Pour the duck with the resulting composition.

If you marinate duck early in the morning, start cooking in the evening. The container with the bird is placed in a cool place.

With honey and sweet mustard

This method is suitable for cooking domestic duck or wild drake. Required components of the marinade:

• 5 tsp honey;
• 1 tsp mustard;
• 1 glass of water;
• garlic, salt, seasonings to taste.

Cooking steps:

1. Grind honey with mustard, add water and stir.
2. Add dry ingredients and chopped garlic.
3. Smear the duck with the marinade and leave for an hour.

When baked, the meat is covered with a glaze crust.

With soy sauce

The duck turns out to be spicy, with spicy notes. The base of the marinade will be 0.5 cups of soy sauce. They add to it:

• 2 tbsp water;
• 1.5 tbsp sugar (brown);
• 0.5 tsp vigorous mustard;
• 4 cloves of garlic.

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Details of the recipe:

1. Dissolve sugar in water.
2. Stir in the sauce, then the mustard.
3. Chop the garlic and add to the mixture.
4. Salt if necessary.

A whole duck or carcass chopped into pieces is left in the marinade for at least 12 hours.

With red wine

Marinade makes the duck juicy and flavorful. The composition includes:

• 1 glass of red wine and 1 glass of water;
• 1.5 tbsp lemon zest;
• 1 cinnamon stick;
• 3 carnations;
• a mixture of peppers and salt.

Culinary Tricks:

1. Heat the wine and water over low heat for 3 minutes.
2. Add seasoning and zest. Boil for another 7 minutes.
3. Strain the solution and add a pinch of salt.
4. Place the duck in the marinade for a day.

A sprig of rosemary placed on top will add even more flavor.

With white wine and apple cider vinegar

The secret of this recipe is using natural vinegar. A cheap product will spoil the taste of the dish. Required components:

• 1 tbsp Sahara;
• 0.5 cups of dry white wine;
• 1/3 cup each olive oil and apple cider vinegar;
• 1 large chili pepper;
• 2 cloves of garlic;
• salt.

Important points:

1. Add wine with dissolved sugar to a mixture of oil, vinegar and salt.
2. Remove seeds from chili, cut into medium pieces and place in solution.
3. Add chopped garlic to the rest of the products.

The duck is marinated for at least 2 hours. Better to bake in foil.

With kiwi and mayonnaise

The dish according to this recipe turns out to be spicy, but high in calories. The amount of mayonnaise can be reduced.

For cooking you will need:

• 4 kiwi;
• 2 tbsp mayonnaise;
• 5 cloves of garlic;
• a pinch of ground ginger;
• pepper and salt.

Features of the recipe:

1. Puree kiwi with a blender.
2. Add pepper and salt.
3. Add mayonnaise and mix.
4. Coat the duck with the mixture and keep in the cold for 2 hours.

Meat is advised to cook in the sleeve.

In turnip broth

A very simple recipe will make the meat extremely tender. A set of products:

• 700 ml of water;
• half a turnip;
• 1 small carrot;
• 1 onion;
• bay leaf, pepper and salt.

Simple steps in the preparation of the marinade:

1. Boil vegetable broth with spices.
2. Take out the bay leaf and puree the mixture.
3. Pour the duck with the resulting composition and place in the refrigerator for 4 hours.

The carcass is baked in a form or sleeve. Duck takes about 2 hours to cook. The meat is tastier if simmered over low heat. Due to the intense heat, the bird will burn on top, but inside it will remain unbaked. Marinades add spice to the dish. Considering the tips and nuances of cooking, every housewife is able to create a culinary masterpiece from a duck.