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Wild duck baked in foil. What can you cook from wild duck: recipes for all occasions

Duck cooked in foil in the oven is truly chic holiday dish! The taste of baked duck meat differs from other types of meat by its piquancy and unusualness. But in order to cook for real delicious duck, a number of certain well-established rules and regulations should be observed.

Since duck meat is quite fatty, it should not be fried over an open fire. Otherwise, in the process of frying, all the fat will be melted from the poultry and drained, and the meat will become dry, tasteless and tough. Duck can be stewed in a thick-walled cauldron. But still, with baked in the oven - it cannot be compared!

Roasting duck in the oven is a kind of culinary ritual. It can be carried out in several ways: in foil, in a sleeve, in dough and even in clay. Of course, in modern conditions, the easiest way is to bake a duck wrapped in food foil.

Since the foil is able to maintain a predetermined temperature regime inside the package for a long time, while maintaining the juiciness of the products and not allowing them to burn outside.

The so-called "Russian stove" effect is created. And, besides, it is very convenient: there is no need to wash the baking container after the end of cooking, there is no need to fiddle with the dough or clay.

Yes, of course, foil will not replace the aroma of baked dough, but this is a purely personal choice of preferences.

In order for the duck meat to turn out soft and juicy, the main thing is to choose the right bird. First, it should be homemade (farmed) with a moderate fat content. The most juicy meat is from Indo-ducks, the so-called muscovy ducks.

The purchased duck should be checked for feathers or feather stumps. If available, delete. Then the carcass must be quickly tarred over an open flame. If you overexpose the carcass over the fire, then the internal fat will begin to melt, and this, in turn, is fraught with the appearance of dryness in the meat.

After this operation, the meat will acquire a pleasant smoky aroma. After that, the bird should be rinsed in hot water, dried with paper towels and proceeded to cutting and marinating.

Marinating is a very important cooking step that cannot be avoided if you want your duck to be juicy and soft. Wine marinade, cherry, citrus or lime juice marinade will help partially get rid of the hardness.

Stuffing duck with sliced ​​apples will also add juiciness lemon wedges or lingonberry berries. Sour ingredients give fatty meat a special spicy hue, in combination with them, the meat is easier to digest and assimilate by the body.
Well, in conclusion: the duck must be wrapped in food foil and baked in the oven for 3-4 hours at 150 ° C.

Step by step recipe(whole duck)


How to cook duck in foil in the oven:

  1. In a small bowl, prepare the marinade: combine the honey, soy sauce, mustard, salt and pepper mixture;
  2. Grate the processed indochka carcass outside and inside with cooked marinade;
  3. Chop the white sweet onion into large strips, and then stuff the bird with them. Put a whole lemon inside as well;
  4. Next, the carcass must be sewn up and laid on a baking sheet covered with foil, if in the process of stuffing you still have chopped onions - spread it around the bird. Lift the edges of the foil, seal the duck tightly and refrigerate for 5 hours;
  5. Bake the pickled poultry at 150 0 С for 3 hours. 12-15 minutes before the end of baking, unfold the top of the foil - the bird will brown;
  6. Remove the threads before serving, garnish the duck with lemon wedges, baked onions and fresh herbs.

Duck with apples, baked in the oven in foil

Ingredients:

  • filtered water - 3.5 liters;
  • natural Apple vinegar- 0.5 l;
  • a mixture of peppers - 10 g;
  • laurel leaf - 7 pcs.;
  • garlic cloves - 10 pcs.;
  • dill - a bunch;
  • duck (processed) - 1 pc .;
  • sour apples - 6-7 pcs.;
  • cranberries - 150 g;
  • lemon juice - 2 tablespoons;
  • honey - 1 tablespoon;
  • salt;
  • basil (dry) - 1 tsp;
  • vegetable oil - 2 tablespoons

Cooking time: 2.5 hours

Energy value per 100 g: 310 kcal.

Step by step description:

  1. Prepare a sour marinade: dissolve in cold water apple cider vinegar and toss bay leaves and dill into it. Then dip the gutted duck carcass into it, press it down with a load and leave to marinate for 2 hours;
  2. In the meantime, prepare the apples. Cut them into wedges, drizzle lemon juice and mix with cranberries;
  3. In a small bowl, combine salt, basil, and pepper mixture. Grate the pickled duck with the prepared mixture (outside and inside);
  4. Then fill the belly of the bird with apples and cranberries and sew it up with threads or chop it off with toothpicks;
  5. Prepare the sauce separately: combine honey, vegetable oil and garlic cloves passed through a press. Divide the sauce into 2 portions. Rub the top of the duck with one part and set aside with the other;
  6. Wrap the duck in several layers of foil and place in an oven preheated to 160 ° C. Bake for 2.5 hours;
  7. 7-10 minutes before the end of baking, unfold the top of the foil, brush the carcass with the second part of the sauce and bake until blush.

Stuffed poultry with potatoes and mushrooms

Components:

  • gutted duck - 1 pc .;
  • potatoes - 1 kg;
  • champignons - 0.3 kg;
  • coarse salt;
  • spices "For potatoes" - 10 g;
  • shallots - 1 pc.;
  • red wine - 0.5 l;
  • filtered water - 2 l;
  • sour cream - 100 g.

Cooking time: 3 hours

Calories per 100 g: 322.

Step-by-step description of cooking:

  1. Prepare a wine marinade: combine filtered water with red wine. Dip the gutted duck into the prepared marinade and leave for 1.5 hours;
  2. After the allotted time, remove the carcass from the marinade, dry it with paper towels and rub inside and out with coarse salt;
  3. Cut the peeled potatoes into small wedges and combine with the chopped onion and mushrooms. Season the vegetables with the Potato Spice Mix and then fill the duck carcass with them. What does not fit - spread around the duck;
  4. Place the bird on a double piece of foil, spread the remaining potatoes with mushrooms around and wrap;
  5. Bake the chicken with potatoes and mushrooms for 3 hours at a temperature of 140 0 C. 20 minutes before the end of cooking, unfold the foil, brush the duck with sour cream and continue baking until golden crust;
  6. Serve the finished poultry along with the potatoes that were baked around it. Mushroom sauce can be served separately.

Peking duck baked in foil

Cooking components:

  • duck carcass - 2.5 kg;
  • liquid honey - 3 tablespoons;
  • coarse table salt;

Pickling Ingredients:

  • sesame oil - 25 ml;
  • honey - 30 g;
  • soy sauce "Classic" - 50 ml;

To make Hoisin sauce:

  • sesame oil - 1 tablespoon;
  • soy sauce - 75 ml;
  • wine vinegar - 10 ml;
  • salt, black pepper, hot peppers, garlic powder - 1 tsp each.

Cooking time: 2 hours.

Nutritional value per 100 g: 306 kcal.

Step by step description:

  1. Rub the processed duck carcass with coarse salt and refrigerate overnight;
  2. The next day, pour boiling water over the bird several times, and then sprinkle it on all sides with air. This is done with a thick needle syringe;
  3. Then prepare the marinade: combine sesame oil, honey and soy sauce. Wipe the duck with this marinade every half hour (for 4 hours);
  4. Preheat the oven to 250 0 С. Pour water into a baking sheet, place a wire rack on top. Place the pickled duck on a wire rack, cover with foil on top and bake for 1 hour. Then reduce the temperature to 150 0 С and bake for another 1 hour;
  5. Make Hoisin Sauce: Combine All necessary ingredients and rub until smooth;
  6. Cut the finished duck into thin slices and serve along with the sauce, pickled cucumbers and green onions.

Recipe with oranges

Ingredients for cooking:

  • Indoor - 2.5-3 kg;
  • oranges - 7 pcs.;
  • liquid honey - 7-8 tablespoons;
  • soy sauce - 25 ml;
  • mix " Provencal herbs"- 10 g;
  • mustard - 1 tablespoon;
  • garlic - 1 head;
  • lingonberry - 150 g;
  • coarse salt;
  • a mixture of aromatic peppers.

Cooking time: 2.5 hours

Nutritional value per 100 g: 307 kcal.

Preparation:


In order for the duck to be better saturated “from the inside” with the marinade, use a syringe with a thick needle. Fill the syringe with the marinade and slice the carcass.

More musty smell and tough meat on older birds. That is why, try to choose a younger duck.

If not used for cooking domestic duck, and wild - it needs to be soaked in clean water for several hours (the water should be changed several times). Thus, the smell of mud is removed.

Did you know that there are different ways to bake duck? For example, our ancestors originally baked meat and poultry on coals. Then they came up with a spit ... True, it was no longer baked, but fried meat. Then people got a hearth and a prototype of the modern oven. There, poultry and meat were baked in clay, dough or earthenware. And then they invented gas and electric stoves, microwave ovens, multicooker ... What will happen next - you can guess indefinitely.

However, the recipe for baked duck has remained virtually unchanged since the earliest times. True, pottery was replaced by metal and ceramic ducklings, and instead of clay and dough, we use foil and polymers (baking sleeve). But, despite the prescription and even antiquity of this method of cooking duck, many housewives still do not know how to bake it correctly and what recipe to choose. We suggest that you take on board three methods of roasting duck and choose a recipe for its preparation in the oven, in the sleeve and in the foil. So choose what suits you best.

Duck baked in the oven

In the oven, we are going to cook a ruddy duck with a crispy crust. Of course, this will take a lot of time, but the result is worth it! Moreover, we will cook it in ginger sauce.

Ingredients:

  • Duck carcass about 2.5 kg;
  • Lemon;
  • Vegetable oil;
  • A mixture of Italian herbs;
  • Buckwheat;
  • Black pepper and salt to your taste.

For the sauce:

  • Fresh ginger root;
  • Oranges;
  • Olive oil.

Preparation:

We prepare the bird in advance. If it was frozen, then defrost it at room temperature... Then, if necessary, we singe, remove all the hemp, wash the carcass thoroughly and marinate. For the marinade, squeeze the juice from the lemon, mix it with salt, black pepper and Italian herbs (you can buy ready-made spices at almost any store). We rub the bird with this mixture from the outside and from the inside, wrap it in cling film and put it on the lower shelf of the refrigerator for about five to six hours. It is most convenient to do this in the evening and leave the duck to marinate overnight.

Before we start baking the duck, we need to stuff it. For the minced meat, boil one and a half cups of buckwheat until not fully cooked and fill the duck belly with the filling. Sew up the hole at the top of the carcass (where the neck was) with thick cotton threads. If a piece of skin remains from the neck, then it can be rolled up with a tourniquet and tucked inside the carcass. But the hole on the stomach through which we filled the carcass with minced meat can be sewn up or chopped off with toothpicks.

We put the prepared carcass with its back down in a greased gosper. vegetable oil, cover with a lid and send to the oven. We bake the duck at a temperature of 180 degrees for about an hour and a half. During this time, you will need to take out the goose maker three times (every half hour), open the lid and pour the melted fat on the bird. In the meantime, the duck is cooking, we make ginger sauce.

For this, a small piece (about 50 g) ginger root clean and grate with large cells. Pour into the pan olive oil and fry the grated ginger in it until it turns golden. Squeeze juice from three or four oranges and combine it with toasted ginger. In the same frying pan or in a saucepan, boil the sauce over low heat for fifteen minutes. During this time, it should thicken a little.

Now (an hour and a half after the start of baking), open the lid of the goose pan and leave the bird in the oven for twenty to thirty minutes. If your oven has a convection function, then you can turn it on for this time. If not, then bake the duck, pouring fat over it. We cut the finished bird into portions and serve with ginger sauce.

Roasted duck in foil

Foil is very convenient to use for baking any food. In this case, you will not get a crispy crust on duck, but the meat will be very soft and juicy. So you should like the recipe for baked duck in foil.

Ingredients:

  • Duck carcass;
  • 2 tablespoons of vegetable or butter;
  • Ground black pepper and salt to your taste.

Preparation:

We defrost the bird, if it was frozen, wash it well and dry it, blotting it with a clean towel or napkin. Rub the carcass with salt mixed with black pepper from the inside, and coat it with oil on the outside. Be sure to tie the shins with a thread or twine and wrap the duck with three or four layers of foil. We make several punctures at the top of our "cocoon" so that steam comes out of it when baking, and we send the duck to the oven.

We bake the bird at 180-200 degrees for about two hours. By the way, in the same way, you can bake duck on charcoal in the grill or on a fire. You can serve the baked duck with a whole carcass, put on a dish and garnish with salad from fresh vegetables... Or you can cut it into pieces and serve it with any suitable side dish and sauce.

Duck with potatoes in its sleeve

A very simple recipe for cooking duck immediately with a side dish. To do this, we use a roasting sleeve, which is very popular among housewives, in which the meat is juicy and tender.

Ingredients:

  • Duck;
  • Potatoes - 1 kg;
  • Carrots - 1 piece;
  • Garlic - 2-3 cloves;
  • Onions - 1 piece;
  • Salt and black pepper to your taste.

Preparation:

Wash the fatty duck carcass, clean it from hemp and dry it. We pierce it in several places and prepare a mixture for rubbing. To do this, we pass the garlic through a press or grind it on a grater, mix it with salt and black pepper and rub the carcass with this gruel from the outside and from the inside. We place the bird in a bag and leave to marinate for two hours. In the meantime, we wash and clean the vegetables. Cut the potatoes into large chunks, the carrots into slices, and the onions into half rings. Salt, pepper and mix vegetables.

We put part of the filling inside the carcass and sew up or chop off the hole with toothpicks. We put the stuffed duck in the sleeve, which should be twenty centimeters larger than the carcass. The remaining vegetable mix put in the sleeve on the sides of the duck carcass. We tie the open end of the sleeve and place the carcass on a baking sheet with the back facing down. We bake the duck in the sleeve in a preheated oven at 180-200 degrees for about two hours. Serve with a vegetable side dish, putting the whole carcass on a dish or dividing it into portions.

If you are told that it is long and difficult to cook duck - do not believe it! Pick any recipe you like and try baked duck. The process really takes a lot of time, but the oven will cook. And you can do any other business all this time. Cook with pleasure, and bon appetit!

If the husband is a passionate hunter, then this article will be very useful for wives. You no longer need to look for information on how to prepare a bird for consumption, what can be prepared from wild duck etc. Everything is here!

We will also try to consider how to cook wild duck so that your dish becomes "number one" on the festive table.

Cooking wild duck is not easy. Her meat is tougher than that of poultry... Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems can be solved! Your dish will be remembered for a long time in the circle of your relatives or friends only with delight. So, let's cook the wild duck!

Varieties of birds

There are several types of these birds. Each has its own characteristics. One type is suitable for frying, another for stewing, the third is only for soup.

Below are the main species of wild ducks:

  1. Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as that of other species. Mallard is suitable for both stewing and frying.
  2. Teal weighs a little. Total from 300 to 500 g. Also suitable for frying and stewing.
  3. Diving duck. The most delicious of the diving species is the red-nosed duck. This is the largest member of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed dive has a rather strong fishy smell. It must first be held in the marinade.

How to properly prepare game

If the bird came to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

  1. Dry method. The carcass must be taken by the legs upside down. Pull feathers against growth with very quick movements. Remove first on the breast, then on the back, shoulders and neck. Pluck the wings last. Then, with the blunt side of the knife, remove the remaining small feathers and hairs, gently roll the carcass in flour and scorch over the fire. After that, all residues of flour and soot are washed off the carcass in running water. This method is best used outside the home, for example, if you are outdoors or in the country, since a lot of feathers and fluff will fly from the carcass.
  2. Hot way. Pour boiling water over the carcass or hold for 5 minutes. Then take out the carcass and remove all feathers and fluff. As in the first case, roll the bird in flour and scorch over the fire to remove small hairs and feathers.

After the first preparatory step, there is one more important one. It is necessary to remove all pellets from the meat. If this action is ignored, then, most likely, the fraction will fall on one of your guests and can break his tooth.

The next step is to gut the carcass. Remove the head, legs, wingtips and the entire intestine along with the esophagus. Then make an incision on the abdomen, take out all the entrails and rinse thoroughly under the tap.

To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. So the taste will become even more expressive, and the "fishy smell" will disappear.

Recipes

How to cook wild duck? Below are the most delicious recipes cooking wild duck.

In the duck

The following simple recipe will help you to cook tasty wild duck in a rooster. Here the poultry is cooked whole, you do not need to cut it into portions.

Ingredients:

  • 1 duck carcass;
  • 2 large green apples;
  • 2 medium onions;
  • ½ tbsp. broth;
  • ½ tbsp. dry red wine;
  • pepper, salt, spices;
  • 2 tbsp. tablespoons of 10% cream.

Cooking method:

  1. Rub salt, spices and pepper into the poultry carcass. Fry.
  2. Prepare apples. To do this, peel them, remove seeds, cut them into cubes or thin slices.
  3. Cut the onion into rings.
  4. Put the fried steak on the duck back upside down, overlay with apples and onions. Pour the prepared sauce of red wine, cream and broth over the poultry.
  5. Place the rooster in a preheated oven for 2 hours.
  6. To make the bird juicy, from time to time you need to water it with the released fat.
  7. Dry the cooked poultry before serving.

Game in the oven

Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe as you need to let the bird sit in the marinade.

Ingredients:

  • 1 carcass;
  • 1 onion;
  • 1 carrot;
  • 1 bottle of dry white wine;
  • 1 - 2 stalks of celery;
  • salt, pepper, bay leaf, rosemary, garlic, sage;
  • olive oil.

How to cook wild duck in the oven:

  1. Cut the peeled vegetables into cubes.
  2. Put the carcass in a deep saucepan, pour over with wine, add chopped vegetables. Add all the spices and leave to marinate in the refrigerator for 24 hours.
  3. Then take it out of the marinade, salt and pepper from the inside. Fry until golden brown. Then put it in a baking dish, cover with vegetables from the marinade, pour over with oil.
  4. Cover with foil and place in a preheated oven for 50 minutes. From time to time, take out the duck and pour over the released juice and the remaining marinade.
  5. Divide the baked duck into parts, beat the vegetables and the remaining juice with a blender. Crush the duck with the resulting sauce.

Roast

Wild duck roast is very aromatic and delicious! This does not take long to cook mallard duck as the bird does not need to be marinated.

Ingredients:

  • 1 duck carcass;
  • 3 liters of water;
  • 3 cloves of garlic;
  • 6 medium tomatoes;
  • 3 onions;
  • 150 g butter;
  • red pepper, salt, parsley, dill, cinnamon.

Cooking steps:

  1. Divide the carcass into portions, boil in salted water, where put a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
  2. Then drain the broth, pour fresh water and boil again for 30 minutes. Dip the tomatoes into the water 10 minutes before the end of cooking.
  3. Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skin, grind with a blender, put the prepared tomato mass back into the broth with duck.
  4. Also add fried onions, peppers, garlic, cinnamon to the duck. Put 1-2 tbsp. tablespoons of flour and simmer for another 15 minutes.
  5. Then let the dish brew under a closed lid for another 10 minutes.

Shurpa soup

In another way, shurpa soup is also called shulum. How to make wild duck shulum?

Ingredients:

  • 1 wild duck carcass;
  • 2 large potatoes;
  • 1 sour green apple;
  • ½ medium carrot;
  • 1 onion;
  • 2 small tomatoes;
  • 2 bell peppers;
  • 1 hot pepper;
  • 3-4 cloves of garlic;
  • dill, parsley;
  • pepper, salt;
  • coriander, can be replaced with suneli hops;
  • sunflower oil.

How to cook:

  1. Divide the duck into parts, fry in a pan with vegetable oil. Then transfer to a saucepan with boiling water. Cook until tender, skimming off the foam.
  2. Chop carrots and onions, fry. Send them to boiling soup, put potatoes, cut into cubes there.
  3. After 10 minutes add chopped peppers, tomato and apple cubes to the soup.
  4. Salt, pepper, add hops-suneli or ground coriander... Keep on fire for another 10 minutes.
  5. Garlic, passed through a press, is also sent to the boiling soup. Then add greens, mix everything thoroughly.
  6. Then remove from the stove and let the soup stand for another 10-15 minutes.

Duck cooked over the fire

Cooking game at home requires a lot of effort. But if you are in nature, you can use following recipe... How to cook duck over the fire? Quickly and without hassle, you don't even need to pluck the duck!

Gut the carcass, coat it with wet clay, bury under a fire and bake for 2-3 hours. After digging the duck, break the clay shell, together with the shards, all the feathers will disappear. The bird is ready!

Cooking teal

How to cook teal? First you need to prepare the bird: pluck, remove the insides, etc. Take a small apple, better Antonovka, place it inside the bird. Season with salt, pepper, wrap in foil and put in the oven for 1.5 hours. Bon Appetit!

Braised game

How to stew a wild duck? If done correctly, the game stew turns out to be very juicy and quite soft. So, wild duck: poultry stew recipe.

Ingredients:

  • 1 carcass;
  • 200 ml of red wine;
  • 6 tbsp butter;
  • pepper, salt.

Cooking steps:

  1. Rinse the carcass thoroughly and fill with cold water. Soak the bird in water for two hours.
  2. Then divide into portions, add pepper, salt, fry.
  3. Transfer the meat to the rooster, add wine, oil, simmer over high heat for about 1.5 hours, adding water from time to time.
  4. Then remove from heat and let the finished dish brew for another 20 minutes.

Stewed duck with potatoes

This wild duck recipe is very similar to the previous one. Vegetables are only added to the dish.

Ingredients:

  • 1 duck;
  • 1 kg of potatoes;
  • 2 medium carrots;
  • 3 cloves of garlic;
  • 2 large onions;
  • 50 g mayonnaise;
  • 3 tomatoes;
  • pepper, salt, herbs.

How to cook wild duck with potatoes?

  1. Prepare the poultry carcass: pluck, remove the entrails and rinse.
  2. Cut into pieces, rub them with pepper, garlic, salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
  3. Peel the vegetables, cut the carrots and onions into cubes and fry, add the chopped tomato, simmer for 5 minutes.
  4. Put pickled duck with vegetables and fry.
  5. Transfer everything to the duck, put potatoes on the duck, add water, add salt, pepper, herbs and chopped garlic.
  6. Put in an oven preheated to 200 ° C and simmer for an hour and a half.

What to serve the bird with

If you have coped with the task of how to properly cook wild duck, then there is still one nuance left - this is with what to serve it to the table.

Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also harmonize well. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

For fried poultry, either lingonberry or currant jam... But they are served separately from each other.

The following trick will help to effectively serve game to the table. First, put fruits, for example, apples, pineapples, oranges, on a dish, and put portions of duck on top. Top the game with sauce and sprinkle with herbs.

Culinary tricks

For example, how to cook an odorless wild duck? In order for the game to lose its natural smell, the easiest way is to pickle or boil it in salted water with herbs and vegetables until half cooked.

Hence the second question follows. How to pickle a wild duck?

There are a great many ways to marinade. The simplest is a red or white wine marinade with spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next point: how to steep a wild duck? If there is no time to marinate the game, you can simply soak it. For example, in water with the addition of salt and 6% vinegar for 30 minutes. This will soften tough poultry.

All of the above dishes from wild duck will surely please you and your loved ones! Now you know how to cook a wild bird. All wild duck recipes are not so difficult to execute, even a novice housewife can handle them.

Video

In our video you will find another interesting way cooking game roast.

To prepare the dish, we will prepare the products.

Boil water, place the duck on a wire rack and pour boiling water over from all sides. Pat dry with a paper towel.

Cut the lemon (or lime) into rings, the head of garlic, without peeling, cut into two parts (as in the photo). To prepare the sauce for marinating duck, combine sour cream, mustard, salt, a mixture of ground peppers, mix thoroughly.

Rub the inside and outside of the duck with the pickling sauce (leave about 1 teaspoon of the sauce, it will come in handy for greasing the poultry during baking). Pour the juice squeezed from lemon (or lime) slices on top of the duck carcass, put the lemon (or lime) rings inside and outside, from which the juice was squeezed out, sprinkle with thyme sprigs. Place the cut head of garlic inside the duck. Place the duck in a bowl and leave to marinate for 2-3 hours (but it is better to send the duck to marinate overnight in the refrigerator).

Bake the duck, completely wrapped in foil, in a preheated oven at 150-160 degrees for 2 hours. After the time has passed, remove the duck from the oven. The photo shows that during the baking process, a lot of juice and fat were released from the duck, which remained in the foil mold.

On top of the duck with a silicone brush, apply the remaining sauce and return to the oven.

Increase the temperature to 170 degrees, bake the bird for another 25-30 minutes without covering it with foil (so that the duck is browned). We take out the finished duck from the oven, free it from the foil and you can serve this delicious baked bird to the table.

With this method of cooking, duck meat is very tender and juicy. Serve with delicious baked meat sweet and sour sauce such as cranberries or cherries, herbs and fresh vegetables.

Delicious and pleasant moments!