Rate the oven

It's the first time I prepare and eat duck, it tastes super good and it melts in your mouth ... try it!

For marinating:

  • olive oil
  • 50 ml white wine
  • salt / white pepper
  • ginger and turmeric powder

For preparation:

  • 1 rate
  • 1 squeezed orange
  • 2 cloves of garlic

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Oven rate:

For marinating:

Cut the pieces with fat, grease the duck with olive oil on both sides, sprinkle the spices and sprinkle with a little wine. Leave it in the fridge for a day.

For preparation:

Put the duck in a clay pot, together with the marinade sauce.

The duck is increased and garlic slices are added.

Put a little water in the bowl, cover with a lid and bake for 1 hour-1 hour and a half.

Remove the lid, put the orange juice over the duck and put it back in the oven until it browns well, about 1 hour.

In the meantime, you can prepare a garnish of new potatoes with dill.

Tips sites

1

Serve with garlic sauce


Duck on the cabbage in the oven

I start the week on the blog with a delicacy that I prepared over the weekend, the duck on the baked cabbage. The recipe I share with you today is a little different than you are used to, but I assure you that the result is a good food, tasty and flavorful. In conclusion, I invite you to try to cook this dish prepared in Sichuan style in your kitchen, accompanied by a portion of spicy cabbage.
I must also tell you that if the cabbage is not your best friend, you can prepare the duck separately, just like in this recipe, after which you can serve it with any other garnish you like.

For the preparation you need the following ingredients: 1 rate of approx. 1.5 kg 2 kg sweet cabbage, finely chopped.

To marinate the rate you need the following ingredients: 3 teaspoons salt 1/2 teaspoon dried chili peppers 1 cinnamon roll 1 star anise seeds from 1 black cardamom pods (peel it) 1/2 teaspoon fennel seeds 2 cloves 2 green onions 1 piece, approx. 20 g of ginger root, peeled 3 tablespoons Shaoxing rice wine.

To glaze the rate you need the following ingredients: 3 tablespoons honey 3 tablespoons brown rice vinegar 1 tablespoon sesame oil 1 tablespoon water.

For cabbage you need the following ingredients: 4 bell peppers, finely chopped 2 carrots, finely chopped 2 green onions, finely chopped 6 tablespoons tomato paste 1 bay leaf 1 and 1/2 teaspoon Chinese spice with 5 flavors 2 tablespoons salt 1/2 teaspoon ground black pepper, ground 400 ml vegetable oil.

Cooking duck on cabbage in the oven: Cut onions and ginger into large pieces.

Put the dried chili peppers, cinnamon, star anise, black cardamom seeds, fennel seeds and cloves in a mortar, grind the spices coarsely, then transfer them to a bowl.

Add to the bowl, over the spices, the 3 teaspoons of salt, rice wine and mix.

Place the duck in a tray and, with the help of a brush, grease it well (both outside and inside) with the mixture prepared before. The rest of the remaining marinade, after greasing the duck, pour it into the pan.

Insert the pieces of ginger and onion into the bird's cavity and position the duck in the pan with the chest down.

Cover the tray with cling film and leave the duck to marinate in the cold for at least 1 hour (it is preferable to leave it overnight).

Before removing the duck from the cold, finely chop the cabbage and vegetables.

Heat the oil well in a wok, over medium to high heat, add the cabbage and add salt.

Saute the cabbage over high heat, stirring frequently, until yellow.

Add the vegetables, stir and continue to cook as long as the cabbage needs a golden brown hue.

Once you have reached this result, pour 600 ml of water into the wok, add the bay leaf and let it boil for 10 minutes, stirring occasionally.

After 10 minutes, add the tomato paste, the 5-flavored spice, the pepper, mix and cook for another 10 minutes. At the end of these last 10 minutes, taste the cabbage, add more salt if you want (I didn't add more) and you can put out the fire.

Now you will return to the duck, which you will take out of the fridge.

Pour 1 liter of cold water into the pan, next to the bird, cover with aluminum foil and place the duck in the preheated oven at 180 degrees for 1 hour and 30 minutes.

About 10-15 minutes before the time runs out, prepare the sauce for the icing. Therefore, put in a kettle all the ingredients for the icing (honey, brown rice vinegar, sesame oil and water).

Heat gently over low heat, stirring constantly, just as much as the honey needs to liquefy, then remove from the heat and set aside.

After an hour and a half, remove the duck from the oven, remove the aluminum foil and, using the tail of a wooden spoon that you will insert into the bird's cavity, transfer it to a plate.

Grease the duck well on the entire outer surface with honey sauce, but keep a little sauce for later.

Empty the tray of all the fat sauce that has drained from the duck while it has been in the oven for an hour and a half, put the cabbage in the tray, place the duck on top, this time positioning it with your chest up, then grease it again with the sauce. of honey all the part in sight.

Increase the oven temperature to 220 degrees and reintroduce the rate to the oven for another approx. 15-20 minutes, until nicely browned.

At this point, the duck is ready, tender inside and crispy on the outside, so you can portion it and serve it with great appetite.


Duck on the cabbage in the oven

I start the week on the blog with a delicacy that I prepared over the weekend, the duck on the baked cabbage. The recipe I share with you today is a little different than you are used to, but I assure you that the result is a goodness of food, tasty and aromatic. In conclusion, I invite you to try to cook in your kitchen this dish prepared in Sichuan style, accompanied by a portion of spicy cabbage.
I must also tell you that if the cabbage is not your best friend, you can prepare the duck separately, just like in this recipe, after which you can serve it with any other garnish you like.

For the preparation you need the following ingredients: 1 rate of approx. 1.5 kg 2 kg sweet cabbage, finely chopped.

To marinate the rate you need the following ingredients: 3 teaspoons salt 1/2 teaspoon dried chili peppers 1 cinnamon roll 1 star anise seeds from 1 black cardamom pods (peel it) 1/2 teaspoon fennel seeds 2 cloves 2 green onions 1 piece, approx. 20 g of ginger root, peeled 3 tablespoons Shaoxing rice wine.

To glaze the rate you need the following ingredients: 3 tablespoons honey 3 tablespoons brown rice vinegar 1 tablespoon sesame oil 1 tablespoon water.

For cabbage you need the following ingredients: 4 bell peppers, finely chopped 2 carrots, finely chopped 2 green onions, finely chopped 6 tablespoons tomato paste 1 bay leaf 1 and 1/2 teaspoon Chinese spice with 5 flavors 2 tablespoons salt 1/2 teaspoon ground black pepper, ground 400 ml vegetable oil.

Cooking duck on cabbage in the oven: Cut onions and ginger into large pieces.

Put the dried chili peppers, cinnamon, star anise, black cardamom seeds, fennel seeds and cloves in a mortar, grind the spices coarsely, then transfer them to a bowl.

Add to the bowl, over the spices, the 3 teaspoons of salt, rice wine and mix.

Place the duck in a tray and, with the help of a brush, grease it well (both outside and inside) with the mixture prepared before. The rest of the remaining marinade, after greasing the duck, pour it into the pan.

Insert the pieces of ginger and onion into the bird's cavity and position the duck in the pan with the chest down.

Cover the tray with cling film and leave the duck to marinate in the cold for at least 1 hour (it is preferable to leave it overnight).

Before removing the duck from the cold, finely chop the cabbage and vegetables.

Heat the oil well in a wok, over medium to high heat, add the cabbage and add salt.

Saute the cabbage over high heat, stirring frequently, until yellow.

Add the vegetables, stir and continue to cook as long as the cabbage needs a golden brown hue.

Once you have reached this result, pour 600 ml of water into the wok, add the bay leaf and let it boil for 10 minutes, stirring occasionally.

After 10 minutes, add the tomato paste, the 5-flavored spice, the pepper, mix and cook for another 10 minutes. At the end of these last 10 minutes, taste the cabbage, add more salt if you want (I didn't add more) and you can put out the fire.

Now you will return to the duck, which you will take out of the fridge.

Pour 1 liter of cold water into the pan, next to the bird, cover with aluminum foil and place the duck in the preheated oven at 180 degrees for 1 hour and 30 minutes.

About 10-15 minutes before the time runs out, prepare the sauce for the icing. Therefore, put in a kettle all the ingredients for the icing (honey, brown rice vinegar, sesame oil and water).

Heat gently over low heat, stirring constantly, just as much as the honey needs to liquefy, then remove from the heat and set aside.

After an hour and a half, remove the duck from the oven, remove the aluminum foil and, using the tail of a wooden spoon that you will insert into the bird's cavity, transfer it to a plate.

Grease the duck well on the entire outer surface with honey sauce, but keep a little sauce for later.

Empty the tray of all the fat sauce that has drained from the duck while it has been in the oven for an hour and a half, put the cabbage in the tray, place the duck on top, this time positioning it with your chest up, then grease it again with the sauce. of honey all the part in sight.

Increase the oven temperature to 220 degrees and reintroduce the rate to the oven for another approx. 15-20 minutes, until nicely browned.

At this point, the duck is ready, tender inside and crispy on the outside, so you can portion it and serve it with great appetite.


Ingredients needed for roast duck in the oven:

- a duck
- 150 gr mushrooms (preferably pleurotus)
- 2 onions
- 2 carrots
- 5 cloves of garlic
- 1 glass of dry red wine
- 6 tablespoons oil
- salt
- pepper
- paprika
- Thyme
- orange juice

Step 1:
The original recipe is made with wild duck but is just as tasty with domestic duck meat. Wash the meat well and season with salt, pepper, paprika and dried thyme.

Leave to cool separately for 30 minutes.

Step 2:
As long as the duck meat is left aside, heat the oven well. Carrots are cut into rounds and julienned onions (like noodles). Mix well with the mushrooms and sprinkle with salt and pepper. It is preferable to have black sponges (pleurotas mushrooms) because they are tastier than mushrooms.

Step 3:
The duck is placed in a tray well greased with oil. Put the vegetables inside the duck and if they remain, spread them in the tray. Cut the garlic into rounds and place on the meat. Before putting it in the oven, sprinkle the composition with a glass of dry red wine.

Step 4:
Leave in the oven until the meat is tender. From time to time, the meat rotates to brown on all sides. At the end it can be sprinkled with a little orange juice for a sour taste.

This recipe for roast duck in the oven it is of medium complexity and requires enough time to be prepared. However, the results will surely be appreciated by the whole family. Enjoy your own hunting feast!


The whole duck recipe in the oven filled with oranges is an absolutely delicious food perfect for festive Easter / New Year's Eve meals. An exceptional meat, with the aroma of white wine and oranges that actually falls off the bone - a recipe that will impress your guests and honor any meal. Prepared in this way, the meat of this bird will acquire a special and special taste. The whole duck recipe in the oven with new potatoes is a complete meal (meat + garnish) that I recommend for the Easter meal if you do not prefer lamb, and the symbolic Easter bunny is a shame to eat.

How is this whole rate in the oven?
1. Aspectful
2. Festive
3. Aromatic
4. Frageda (it can be seen from the pulp easily detached as the meat falls from the bone)
5. Romanian

Prepare this duck recipe in the oven with new potatoes for the Easter meal and you will not fail!

Ingredient:

3 kg full rate (I bought it from Metro)
2 oranges
2 cloves of garlic
1 large onion
1 tablespoon honey
40 ml white wine (I used Timbrus / Viorica)
80 gr butter 82.5%
salt and white pepper

Note: I bought the duck frozen from Metro, they also had installments of 4 kg - 4.5 kg so if you have more guests, choose a bigger one). I also bought Timbrus (Viorica) wine from Metro, but according to my husband it is too good a wine to use in recipes, so you can use another white wine).

Training:
1. Defrost the rate preferably 2 days before cooking. Clean the linden bird and dry it with paper towels. Cut unsightly belly fat as well as other excess fat.
2. Season the duck fully with salt and white pepper (but especially with salt) both on the inside and on top, so the whole duck in the oven will get a golden and crispy crust. Leave the duck to marinate, preferably overnight or at least 3-4 hours. It is important that before putting it in the oven, the meat has a room temperature.
3. Cut the onion into 4 quarters. Wash the orange peel with a brush and baking soda. Squeeze the juice of an orange, and cut the second one in 4 quarters.
4. In a saucepan, melt the butter over low heat. Extinguish the fire and add: orange juice, honey and wine.
5. Fill the belly of the bird with quarters of onion, orange and chopped garlic. Pour a little of the sauce formed.
6. Place the duck in a deep bowl and pour all the wine and butter sauce into the pan so that the duck is 1/3 covered by the sauce. Cover with aluminum foil and put it in the oven preheated to 190 ° -200 °.
7. Bake the whole duck in the oven for about 1h30. Then remove the bird every 20 minutes and grease it with the sauce brush. Cover with foil and put in the oven. Depending on the size of the bird, you will cook it for about 3 hours, until the meat seems to come off the bones easily. In the last 30 minutes, he discovers the meat to get that beautiful and reddish crust. Grease the duck with the sauce from the pan every 10 minutes, to brown it perfectly.
8. After taking it out of the oven, cover it with baking paper and a warm towel, so the duck will "calm down", and all the juices will remain in the delicious meat.
9. Transfer the bird to a suitable plate, decorate with lettuce leaves and orange slices.

I suggest you prepare the new potato garnish in the oven, which you can find here, and like vegetables, try the blanched asparagus. Asparagus is a vegetable that ennobles any meal with its taste and appearance, plus all in all it is very healthy. I was pleasantly surprised by the frozen asparagus from the Metro Chef range, now with all sincerity: it's perfect! It is "fleshy" enough, the stems are not old and have a regular size.

To prepare it, it is necessary to boil a pan with water and salt, put the asparagus in it and boil it for about 3 minutes. Strain it, place it nicely on a plate, sprinkle it with a little lemon juice and that's it. As simple as it is tasty.

I hope you liked this whole duck recipe in the oven with new potatoes, whose recipe you can find here, because I didn't want to load this article. If, however, you are not convinced by the duck recipe, check the festive recipes by:

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Ingredients needed for roast duck in the oven:

- a duck
- 150 gr mushrooms (preferably pleurotus)
- 2 onions
- 2 carrots
- 5 cloves of garlic
- 1 glass of dry red wine
- 6 tablespoons oil
- salt
- pepper
- paprika
- Thyme
- orange juice

Step 1:
The original recipe is made with wild duck but is just as tasty with domestic duck meat. Wash the meat well and season with salt, pepper, paprika and dried thyme.

Leave to cool separately for 30 minutes.

Step 2:
As long as the duck meat is left aside, heat the oven well. Carrots are cut into rounds and julienned onions (like noodles). Mix well with the mushrooms and sprinkle with salt and pepper. It is preferable to have black sponges (pleurotas mushrooms) because they are tastier than mushrooms.

Step 3:
The duck is placed in a tray well greased with oil. Put the vegetables inside the duck and if they remain, spread them in the tray. Cut the garlic into rounds and place on the meat. Before putting it in the oven, sprinkle the composition with a glass of dry red wine.

Step 4:
Leave in the oven until the meat is tender. From time to time, the meat rotates to brown on all sides. At the end it can be sprinkled with a little orange juice for a sour taste.

This recipe for roast duck in the oven it is of medium complexity and requires enough time to be prepared. However, the results will surely be appreciated by the whole family. Enjoy your own hunting feast!


Bake rate - Recipes

The duck is cleaned of any flakes, washed and dried well. Rub inside with salt.

The skin on the chest is cut into diamonds (at a distance of about 1.5 cm), carefully, without cutting the flesh. This process helps the fat to drain easily and we get a duck with a crisp and beautiful skin.

Inions, lemons, garlic cloves and thyme are introduced into the duck cavity. The duck's legs are tied.

The oven is preheated to 200ºC.

The duck sits with its chest up on a grill tray. Be sure to have a tray under the grill to collect the fat that is leaking.

Bake for 15 minutes. After 15 minutes, reduce the oven temperature to 175ºC. The skin on the duck's legs is pricked with the tip of a sharp knife, being careful not to sting the meat. Bake for another 15 minutes.

After another 15 minutes, turn the duck upside down and hold for 30 minutes.

Then he turns his chest up again for 30 minutes. By now, the fat should have melted and we should have a golden brown on all sides. Drain the stored fat in the pan and store it in a closed container in the refrigerator.

For the icing, mix all the ingredients and boil for 10 minutes. The duck is turned upside down and greased with half of the glaze on the back. Bake for 30 minutes.

Then turn upside down and grease with the rest of the glaze. Increase the oven temperature to 200ºC and keep the duck for another 20-30 minutes or until it is done and the icing is caramelized.

Let it rest for 30 minutes before cutting it.

- duck with chest up at 200ºC, 15 minutes

- duck with the chest up at 175ºC, 15 minutes

- duck with the chest down at 175ºC, 30 minutes

- chest rate up to 175ºC, 30 minutes

- glazed duck with the chest down at 175ºC, 30 minutes

- glazed duck with the chest up at 200ºC, 20-30 minutes

We made a red cabbage garnish with apples and oranges, which went perfectly.

Keep the fat gathered in the pan to prepare the garnish or for other recipes in the future (for example, delicious baked potatoes).


Bake rate - Recipes

The duck is cleaned of any flakes, washed and dried well. Rub inside with salt.

The skin on the chest is cut into diamonds (at a distance of about 1.5 cm), carefully, without cutting the flesh. This process helps the fat to drain easily and we get a duck with a crisp and beautiful skin.

Inions, lemons, garlic cloves and thyme are introduced into the duck cavity. The duck's legs are tied.

The oven is preheated to 200 ° C.

The duck sits with its chest up on a grill tray. Be sure to have a tray under the grill to collect the fat that is leaking.

Bake for 15 minutes. After 15 minutes, reduce the oven temperature to 175ºC. The skin on the duck's legs is pricked with the tip of a sharp knife, being careful not to sting the meat. Bake for another 15 minutes.

After another 15 minutes, turn the duck upside down and hold for 30 minutes.

Then he turns his chest up again for 30 minutes. By now, the fat should have melted and we should have a golden brown on all sides. Drain the stored fat in the pan and keep it in a closed container in the refrigerator.

For the icing, mix all the ingredients and boil for 10 minutes. The duck is turned upside down and greased with half of the glaze on the back. Bake for 30 minutes.

Then turn with your chest up and grease with the rest of the glaze. Increase the oven temperature to 200ºC and keep the duck for another 20-30 minutes or until it is done and the icing is caramelized.

Let it rest for 30 minutes before cutting it.

- duck with chest up at 200ºC, 15 minutes

- duck with chest up at 175ºC, 15 minutes

- duck with the chest down at 175ºC, 30 minutes

- chest rate up to 175ºC, 30 minutes

- glazed duck with the chest down at 175ºC, 30 minutes

- glazed duck with the chest up at 200ºC, 20-30 minutes

We made a red cabbage garnish with apples and oranges, which went perfectly.

Keep the fat gathered in the pan to prepare the garnish or for other recipes in the future (for example, delicious baked potatoes).


Bake rate - Recipes

The duck is cleaned of any flakes, washed and dried well. Rub inside with salt.

The skin on the chest is cut into diamonds (at a distance of about 1.5 cm), carefully, without cutting the flesh. This process helps the fat to drain easily and we get a duck with a crisp and beautiful skin.

Inions, lemons, garlic cloves and thyme are introduced into the duck cavity. The duck's legs are tied.

The oven is preheated to 200 ° C.

The duck sits with its chest up on a grill tray. Be sure to have a tray under the grill to collect the fat that is leaking.

Bake for 15 minutes. After 15 minutes, reduce the oven temperature to 175ºC. The skin on the duck's legs is pricked with the tip of a sharp knife, being careful not to sting the meat. Bake for another 15 minutes.

After another 15 minutes, turn the duck upside down and hold for 30 minutes.

Then he turns his chest up again for 30 minutes. By now, the fat should have melted and we should have a golden brown on all sides. Drain the stored fat in the pan and keep it in a closed container in the refrigerator.

For the icing, mix all the ingredients and boil for 10 minutes. The duck is turned upside down and greased with half of the glaze on the back. Bake for 30 minutes.

Then turn upside down and grease with the rest of the glaze. Increase the oven temperature to 200ºC and keep the duck for another 20-30 minutes or until it is done and the icing is caramelized.

Let it rest for 30 minutes before cutting it.

- duck with chest up at 200ºC, 15 minutes

- duck with chest up at 175ºC, 15 minutes

- duck with the chest down at 175ºC, 30 minutes

- chest rate up to 175ºC, 30 minutes

- glazed duck with the chest down at 175ºC, 30 minutes

- glazed duck with the chest up at 200ºC, 20-30 minutes

We made a red cabbage garnish with apples and oranges, which went perfectly.

Keep the fat gathered in the pan to prepare the garnish or for other recipes in the future (for example, delicious baked potatoes).


Bake rate - Recipes

The duck is cleaned of any flakes, washed and dried well. Rub inside with salt.

The skin on the chest is cut into diamonds (at a distance of about 1.5 cm), carefully, without cutting the flesh. This process helps the fat to drain easily and we get a duck with a crisp and beautiful skin.

Inions, lemons, garlic cloves and thyme are introduced into the duck cavity. The duck's legs are tied.

The oven is preheated to 200ºC.

The duck sits with its chest up on a grill tray. Be sure to have a tray under the grill to collect the fat that is leaking.

Bake for 15 minutes. After 15 minutes, reduce the oven temperature to 175ºC. The skin on the duck's legs is pricked with the tip of a sharp knife, being careful not to sting the meat. Bake for another 15 minutes.

After another 15 minutes, turn the duck upside down and hold for 30 minutes.

Then he turns his chest up again for 30 minutes. By now, the fat should have melted and we should have a golden brown on all sides. Drain the stored fat in the pan and keep it in a closed container in the refrigerator.

For the icing, mix all the ingredients and boil for 10 minutes. The duck is turned upside down and greased with half of the glaze on the back. Bake for 30 minutes.

Then turn upside down and grease with the rest of the glaze. Increase the oven temperature to 200ºC and keep the duck for another 20-30 minutes or until it is done and the icing is caramelized.

Let it rest for 30 minutes before cutting it.

- duck with chest up at 200ºC, 15 minutes

- duck with chest up at 175ºC, 15 minutes

- duck with the chest down at 175ºC, 30 minutes

- chest rate up to 175ºC, 30 minutes

- glazed duck with the chest down at 175ºC, 30 minutes

- glazed duck with the chest up at 200ºC, 20-30 minutes

We made a garnish of red cabbage with apples and oranges, which went perfectly.

Keep the fat gathered in the pan to prepare the garnish or for other recipes in the future (for example, delicious baked potatoes).


Method of preparation

Having a duck in the yard, I said that it would be best to cook it in the oven with vegetables, because I cooked cabbage with duck more often. Duck meat, especially poultry, needs more time to cook, as we say & quotes boil harder & quot so to get a tender steak we will put a little meat to boil and then put it in the oven with the desired vegetables. First we will take care of the meat, we will cut it into smaller pieces, then we will wash it well and put it to boil in a bigger pot, in which we will add enough water to cover the meat well, and during cooking we will remove it. foam that forms. After a few boils we will turn the fire to a lower phase and we will add the bay leaves, peppercorns, cardamom, a little salt and a small onion, which has been previously, cleaned, washed and cut into four. let the meat boil for about half an hour. In the meantime, we'll take care of the vegetables. After we have peeled them and washed them, we will cut them, but in large pieces. If the potatoes are smaller, we will leave them whole, and if not, we will cut them according to their size, as well as the onion, and the broccoli will be opened in bouquets and we will leave the garlic whole. After half an hour we will remove the meat, wipe it with paper towels, put it in a bowl, add all the vegetables and mix with spices, salt and olive oil. We will put everything in the bowl that we will put in the oven, and at the end we will add the aromatic herbs and a little of the duck juice. We will put everything in the oven heated to 200 degrees C, for an hour and a half. either we will cover our tender steak with an aluminum foil, and before removing the dish from the oven we will brown its face a little, just for the appearance, not too much so that the meat does not dry out. It is served hot with a salad of vegetables or with an arugula salad and pomegranate seeds, as we served it. Our duckling came out very delicious and tender, as we wanted and expected, and the vegetables had a very pleasant aroma from the spices and herbs used.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


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