How to marinate a duck for baking? Tips on how to properly and tasty marinate a duck for baking in the oven

Each landlady sooner or later faces the need to cover the table with a considerable number of people. The anniversary of the husband, the final daughter or son, Christmas or New Year - and there are few reasons! And I always want the dishes to be not only delicious, but also beautiful, so that the feast pleased the guests, and the husband could be proud of the fact that he has such a skillful wife.

Interesting

Almost a month before the supposed celebration, a menu is being written, kilometer lists of products are being compiled, food supplies, table design, dessert decoration are being thought out ... In a word, the hassle is full of mouth. And, of course, a rare holiday does without meat. And here too it would be desirable to surprise visitors with something, therefore cutlets, chops in breadcrumbs and pork in French are swept aside at once, as habitual and a little podnadoevshie dishes.

The ideal variant, capable to amaze friends and relatives and become a crown dish of the table, is a baked duck. You just need to choose a suitable weight by weight of this tasty and satisfying bird and find a decent recipe, which tells in detail how to properly marinate a duck. After all, it is usually in the marinade that the secret of tenderness and refined taste of any meat is contained. Consider that you have already reached the address! Today we will just talk about how to tasty marinate a duck.

Choose a bird

Naturally, you first need to buy it. Here we allow ourselves to give you some practical advice, thanks to which you will calmly choose the best duck on the market, and no single merchant can deceive you by giving out for a fat duckling a copyist who died of old age two weeks ago. Firstly, the bird should weigh about 2-2.5 kilograms.

This gives a guarantee that it is young, and therefore devoid of a characteristic duck smell, which is not to everyone's liking. Secondly, the ducks, it turns out, are of the egg-type and meat type. You need the second - this bird has more tender and tasty meat. Thirdly, in the cut, duck meat should be a deep dark red color. Following these simple recommendations, you will certainly acquire such a duck, which will be easy and pleasant to prepare, and even to eat it - and even more so.

An important process

Now - directly about how to marinate a duck for baking. There are an infinite number of recipes, but for the celebration, of course, the most original ones are needed. We suggest to understand how to marinate a duck in Beijing. This is one of the most famous dishes of Chinese cuisine, one might say, a visiting card of the Heavenly Empire. It is served with cakes, two sauces and onions, and, as a rule, the guests unanimously recognize the queen prepared in this way as the queen of the table.

An interesting option

So, how to marinate a duck in Beijing. For this, in addition to the duck itself, you will need: sugar - 2 tbsp. L., Soy sauce - 5 tbsp. L., Honey - 1 tbsp. L., Sunflower or olive oil - 1 tbsp. L., Hot water. It should be noted that the bird is marinated for this recipe long enough, so it must be done in advance. So, the duck (of course, gutted and prepared) needs to be thoroughly washed under hot water. A little rubbed with salt, not forgetting that the soy sauce is also salty. Mix in the bowl sugar, 4 tbsp. L. Soy sauce and add to them a small amount of boiling water - so much so that the mixture is enough for rubbing the duck.

Carefully coat the bird with marinade and put it on a bottle or jar. Under it, substitute a deep dish or put the whole structure in a saucepan - this is necessary in order to stack an extra sauce. Now you can forget about the duck for the next 12 hours (or better at night) - it should be properly soaked in the mixture and dry a little, so that when baked, a delicious crispy crust formed.

If the bird does not fit in the refrigerator, you can take it out to the balcony. However, this is not all the secrets of how to marinate a duck for an oven. After the necessary time, mix the liquid honey with the remaining spoon of soy sauce and vegetable oil. If your honey is thick, it should be melt in a water bath. Again, it's good to rub the duck with a mixture and this time leave the minutes for forty or an hour. That's all! Now you know how to marinate a duck in Beijing, and you can easily cope with this task. Next thing for small - heat the oven to 180 degrees, put the bird on the grate, and under it, set the baking tray, which will drain the juice. Let the duck be baked in this form for about half an hour.

After it should be turned over and baked for another 15-20 minutes. Then again put on the back, increase the temperature to 220 degrees and finally bake until golden brown. It will take another 15 minutes. When serving it, cut it in neat slices so that on each of them there is invariably a crusty crust. To this duck, two sauces are supposed: one - ketchup mixed with squeezed garlic and mustard, the second - soy sauce mixed with garlic. Believe me, guests lick their fingers and will certainly ask how to marinate a duck in the Chinese style. And just disclose to them this secret or leave it to yourself - it's up to you!

A simple recipe

If you have a catastrophic lack of time, there is also a simpler version of how to marinate a duck for an oven. You will need 2-3 tbsp. L. Sharp mustard, 2-3 tbsp. L. Liquid honey, salt and pepper to taste. The bird should be washed, dried with a paper towel and thoroughly inside and outside rubbed with salt and pepper. Then, in equal proportions, mix the mustard and honey and cover the duck with marinade on all sides.

After that, you can immediately send it to the oven. Put the bird on a baking tray with a backrest, and pour a glass of water before baking it. Periodically you need to look into the oven and water the duck with the formed juice. A bird cooked with this recipe turns out to be juicy, tender, fragrant and, importantly, time costs are minimal. Serve it all you need, with fresh vegetables for garnish. Guests will certainly appreciate your efforts and will make a hundred compliments to the baked beauty and your ability to cook delicious dishes.

Conclusion

We hope that the presented recipes will be useful to you. Bon appetit, and let the holiday be bright and memorable!