How to marinate duck correctly and top 9 delicious cooking recipes

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

The benefits of meat

People began using duck meat as food several centuries ago. The beneficial 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 leads to:

Duck fat deserves special mention. In waterfowl, the layer has a characteristic structure that 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 low-temperature chamber - almost six months. Preparing meat includes the following essential points:

1. The duck is thoroughly washed and then dried.
2. Baking time is calculated based on weight - 45 minutes per kilogram.Add another 20 minutes to the calculated value to get a crispy crust.
3. The chopped bird should spend an hour and a half in the oven.

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

How to marinate duck correctly

Properly selected ingredients will give the meat a melting texture. Spices will highlight the unique taste of duck and add bright, sometimes exotic notes.

With milk

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

• 2 tbsp. oils, preferably 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 bulk ingredients are mixed in a deep container, chopped garlic and chopped onions are added.
2. Pour milk and butter into the mixture and mix.
3. Duck or fillet pieces are placed into the resulting mixture, pre-cooled.
4. Leave the meat overnight.

This volume is enough to marinate a whole carcass.

With lemon

Lemon eliminates the specific smell of meat, which not everyone likes. To marinate duck use:

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

Process nuances:

1. The duck is sprinkled with salt and pepper and left in a warm place so that the meat absorbs 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 switched off oven for about 20 minutes.

With orange

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

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

Key points in preparing the marinade:

1. In a blender, beat the peeled orange slices.
2. Add the remaining ingredients to the mixture and stir.
3. Pour the resulting mixture over the duck.

If you marinate the 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 marinade components:

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

Preparation steps:

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

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

With soy sauce

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

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

Recipe details:

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

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

With red wine

The marinade makes the duck juicy and flavorful. Includes:

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

Culinary tricks:

1. Heat wine and water over low heat for 3 minutes.
2. Add seasonings 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 to this recipe is using natural vinegar. A cheap product will ruin the taste of the dish. Required components:

• 1 tbsp. Sahara;
• 0.5 glasses 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 the seeds from the chili, cut into medium pieces and place in the solution.
3. Add chopped garlic to the rest of the products.

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

With kiwi and mayonnaise

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

For preparation you will need:

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

Recipe Features:

1. Puree the kiwi using 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.

It is recommended to cook meat in a sleeve.

In turnip broth

A very simple recipe will make the meat incredibly tender. Product set:

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

Simple steps for preparing the marinade:

1. Cook vegetable broth with spices.
2. Remove the bay leaf and puree the mixture.
3. Pour the resulting mixture over the duck and place in the refrigerator for 4 hours.

Bake the carcass in a mold or sleeve. Cooking duck takes about 2 hours. The meat tastes better if it is simmered over low heat. Due to the intense heat, the bird will burn on top and remain undercooked inside. Marinades will add piquancy to the dish.Taking into account the tips and nuances of cooking, every housewife is able to create a culinary masterpiece out of duck.