Mulard duck in the oven. Recipe with apples, potatoes, oranges

Many families bake duck for the holiday table. One of the most famous dishes in the world is, for example, this bird cooked in Beijing style. Wanting to pamper their loved ones with culinary delights, housewives carefully choose a bird carcass to bake whole or in pieces. They will almost certainly come across a bird on the counter under the name mulard, which is still unfamiliar to many. This is a descendant of the domestic Peking duck and musk drake, and it can also be cooked very tasty in the oven.

General principles of cooking

There are several basic principles for cooking mulard duck in the oven:

It is best to use chilled poultry, since with a frozen product it is difficult to determine its freshness and quality;
when purchasing, the duck should be a light pink, pleasant color, and its smell should be neutral;
for whole roasting, you should not take a carcass weighing more than 1.8 kg, otherwise the dish simply will not have time to cook inside (you will need to increase the temperature or baking time, which will dry out the duck);
if you plan to use poultry, then it must be young (less than 12 months old), since an older duck is absolutely not suitable for roasting;
if you do cook a frozen carcass, you must first defrost it properly - remove it from the packaging, put it in a container on the bottom shelf of the refrigerator for 15 hours before starting cooking;
the prepared duck must be rinsed with running cold water both inside and out;
Before cooking, be sure to remove all the entrails from the bird and pluck the feathers if any remain;
the already prepared carcass is rubbed both inside and outside not only with salt, but also with selected spices;
In order for the process of heat treatment of poultry to be baking rather than boiling, it is worth preheating the oven for the duck (turn it on at least 20 minutes before the start of the process).

How to choose a turkey for baking

Before you start cooking, you need to choose the right meat. This stage should not be underestimated, because the final result of your culinary work greatly depends on the quality of the purchased carcass.

So, write down useful life hacks:

Buy only chilled meat. Frozen poultry is seriously inferior in taste and beauty;

carefully inspect the skin of the carcass. If the skin color is milky brown, there are no feathers, wounds, bruises, spots - such a carcass suits us;

take a closer look at the meat of the poultry you choose: the optimal color is from light pink to faded red. The meat fibers should be moist, but if suddenly there is some kind of mucus, the meat is sticky - it is better to refuse to purchase such a carcass;

fresh turkey has a pleasant meat and milk smell. Don’t be shy and smell the carcass before purchasing;
The freshness of the meat is also indicated by the “springiness” of the skin. Point your finger at the muscles and if the dimple from your finger quickly disappears, you have a fresh specimen in front of you.

Traditional recipe

A traditional recipe is one in which duck is cooked immediately with apples and quince. The fruits chosen are sour. They fit best into the recipe. The calorie content of such a treat is approximately 248 kcal per 100 g.

BJU dishes are approximately the following:

BJU	Value in g (per 100 g)
Squirrels	11,7
Fats	20,1
Carbohydrates	3,4

Ingredients

For the dish you need to take:

duck carcass – 1 pc. (about 1.7-2 kg);
natural yogurt – 120-140 g;
mustard – 1 tbsp. l.;
quince – 1 pc.;
sour apples – 3-4 pcs.;
salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

The duck carcass is washed with running cold water.
The prepared bird is rubbed with a mixture of salt and spices. Just regular ground black pepper will be enough for the recipe.
The top of the carcass is covered with a mixture of natural yogurt and mustard. Afterwards, the meat is left to marinate for 2.5-3 hours. If desired, this time can be increased to 4-5 hours. This will only make the duck even more tender, softer, and juicier. You can even leave the products to marinate overnight.
Apples and quinces are washed. Each fruit is cut. The core is removed from the apples. The remaining pieces (along with the skin) are filled with the duck carcass. It is allowed to sprinkle fruit pieces with salt and spices.
The duck is sewn up and placed in the oven, preheated to 175-180 degrees. The treat will be baked for 2.5-3 hours.

The oven is turned off and the finished dish is left in it until it cools completely. All that remains is to cut the duck into portioned pieces and serve with any side dish. For example, the bird is laid out on top of mashed potatoes. It’s delicious to complement your meal with vegetable salad, sauces, and bread.

Prepare the carcass

They sell ready-made carcasses at the market and in supermarkets - stuff them with apples and bake them. But upon closer inspection, it turns out that they are full of feather stumps and fluff, which certainly will not add points to your dish. The bird must be thoroughly washed, cleaned of any remaining feathers and fluff, and held over the gas burner turned on. Cut off the tail, otherwise it will give the finished dish an unpleasant aroma. Cut off the outer phalanges of the wings and wrap them in foil.

Don't forget to cut off the "butt", otherwise the dish will smell unpleasant.

Recipe with apples

Duck mulard in the oven, the recipe for which comes in numerous successful variations, is also delicious with apples, garlic and chili.

Mulard duck in the oven, recipe with apples.

This is another simple cooking option. It does not require much time or any special products.

Ingredients

For the dish you need to take:

mulard – 1 carcass (2.3-2.5 kg);
apples (medium size) – 4-5 pcs.;
garlic cloves – 2-3 pcs.;
chili – 1 pod;
mayonnaise – 3.5-4 tbsp. l.;
greens – 1 bunch;
salt pepper.

The exact cooking time will depend on the size of the duck. Approximately 45-50 minutes are calculated for each kilogram of carcass weight.

Step-by-step cooking process

The cooking process includes several stages:

The duck is washed under running hot water. Afterwards, the bird is cleaned of remaining feathers, if necessary.
The prepared bird is dried with paper towels. The top is well rubbed with salt. The duck is processed from all sides. This should be done carefully so that the dish does not end up bland. The carcass is covered with salt and spices not only on the outside, but also on the inside. It is important to first rid her of drops
The top of the bird is coated with mayonnaise. The amount of sauce may increase. The duck is left in this form for about 35-40 minutes. At the same time, it is tightly covered on all sides with cling film.
While the bird is brewing, the apples are washed and cut into slices. The seed box is removed from them. But you can leave the skin on the fruit.
Garlic gets rid of its husk. After each slice is choked with a knife.
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The prepared carcass is transferred to a baking dish. Already on the selected substrate, it is filled with the above-sliced apples and garlic. If desired, you can also use miniature chili peppers at this stage. They are taken whole or the seeds are first removed.
The bottom of the abdomen is sewn up with threads. It is best to take special culinary ones.
The prepared carcass with filling is sent to the oven, preheated to 210-220 degrees. The dish will initially take approximately 17-20 minutes to prepare.
Afterwards, the duck is carefully removed and poured on all sides with the fat that has already been rendered. The bird is covered with foil on top and baked under the same conditions for another 75-80 minutes.
Approximately 6-8 minutes before complete readiness, you can remove the foil covering from the treat.
Before serving, the thread used to sew the bird up is carefully removed from the carcass. You can decorate the treat to your liking.

Caramelized apples are perfect as a side dish for duck cooked according to the recipe published above in the article. It’s also delicious to add figs and any greens. For example, a mixture of parsley and cilantro.

Duck stuffed with rice

Rice is the perfect side dish for duck. It is satisfying, and when combined with mushrooms and vegetables, the taste becomes even richer.

Products:

duck - 1.5 kg;
rice - 1 tbsp.;
porcini mushrooms (boiled) - 250 g;
carrots - 1 pc.;
onion - 1 pc.;
salt, pepper - to taste.

Recipe:

Boil well-washed rice in 1.5 glasses of water until half cooked.
Coarsely chop the onion and grate the carrots on a coarse grater.
Fry chopped vegetables in olive oil and combine with rice.
Also cut the peeled mushrooms and fry them.
Season the roast with salt and pepper and mix everything well.
Rub the carcass with salt and seasonings.
Distribute the filling evenly in the duck and seal the cavity with toothpicks.
Bake in foil at 160-180°C for 1.5 hours.

With potato

Mulard duck in the oven, the recipe of which can be easily modified to suit your taste, is often baked immediately with a side dish. Regular potatoes go perfectly with it. It is best to take a type of product that quickly becomes soft. Potatoes are used to stuff duck.

As a result, you get both a bird and a side dish for lunch or dinner. It is best to also use foil for roasting duck.

Ingredients

For the dish you need to take:

duck carcass – 1 pc.;
potatoes – 4-5 pcs.;
mayonnaise – 2.5-3 tbsp. l.;
lemon/lime – ½ pcs.;
garlic cloves – 5-6 pcs.;
salt.

The amount of garlic in the recipe can be reduced or increased. The more of it there is, the more piquant the taste of the treat turns out to be. You may also need more potatoes if you are using a large duck carcass. To make the duck especially tasty, it is first marinated in a special sauce. It is prepared in a mixture of citrus juice and crushed garlic.

Step-by-step cooking process

The cooking process includes several stages:

The carcass is washed under running water. The neck of the bird must be cut out and all entrails carefully removed. Afterwards the duck is washed again. If remnants of plumage are noticed on the carcass, they must be carefully removed. It is convenient to do this with tweezers.
The prepared carcass is dried with paper towels.
In a separate bowl, combine the entire amount of mayonnaise with garlic stated in the recipe. The latter first gets rid of the husks and is passed through a press. Citrus juice, strained from the seeds, is poured on top. The products are thoroughly mixed together.
The top of the duck is sprinkled with salt and rubbed with the resulting aromatic sauce. At this stage, you can use various favorite spices.
Cover the bird with cling film and put it in the cold for 2-2.5 hours. This is necessary so that the duck has time to marinate well.
While the bird is brewing, you can start filling. The potatoes are peeled and washed. Afterwards it is crushed into small cubes or sticks. The prepared potatoes are sprinkled with salt and spices. It is mixed thoroughly.
All potato pieces are poured into a frying pan with heated vegetable oil. There should be enough fat to get an appetizing crust on the product. As a result, the potatoes should be golden brown.
The resulting fried potatoes fill the duck carcass. Afterwards, the bird’s belly is sewn up with strong thread. You can also secure the hole with toothpicks.
The stuffed duck is wrapped in foil and placed on a baking sheet. It is advisable to choose a container with high sides so that fat and juice do not leak out.
The treat is baked for 110-120 minutes at 185-190 degrees.
At the very end, the foil on top opens up. Then you will be able to get a golden crust on your treat.

The fully cooked duck is transferred to a dish, poured with juice and served.

Choose the filling

For filling, use apples, various cereals with mushrooms and vegetables, sauerkraut with pickled cranberries or lingonberries, and dried fruits. Before stuffing the bird, rinse and dry it, marinate or rub both sides with a mixture of salt, black pepper and garlic. Do not fill the carcass with stuffing to capacity - fill it ⅔ full. Carefully sew the edges together with thread, grease the carcass with vegetable oil, place in a baking tray with high sides or a casserole dish, and place in the oven.

If you have time, marinate the bird. It is customary to use pomegranate or citrus juice as a marinade - so that it is sour, apple cider vinegar, wine. Herbs that work great with duck include cinnamon, ginger, cardamom, oregano, and any type of pepper. To marinate a duck, grind the spices and salt in a mortar and rub the carcass inside and out with the resulting mixture. If you want to give the dish a unique Christmas flavor, sprinkle the duck with cinnamon and salt.

The bird will be incredibly juicy if you use apples, prunes, cranberries, lingonberries, and orange as filling.

With orange

Mulard duck in the oven will turn out very tasty and aromatic if you cook it with the addition of citrus fruits. Oranges fit perfectly into the recipe. Both sweet and sour fruits work equally well here. To make the dish more flavorful in the end, honey, garlic, and cinnamon will also be used.

Ingredients

For the dish you need to take:

duck carcass – 1 pc. (about 1.8 kg);
oranges and garlic cloves - 2 pcs.;
bee honey – 1 tbsp. l.;
cinnamon – 1 stick (small size);
salt pepper.

Honey for the recipe should be liquid. If the product has already become candied, you will first need to melt it in the microwave or in a water bath.

Step-by-step cooking process

The cooking process includes several stages:

Remove the zest from 1 washed orange. It is convenient to do this with a grater with the smallest holes. The juice is still squeezed out of the fruit.
The garlic is peeled, passed through a press and ground in a mortar with zest and salt. Spices are also added here. Allspice and black pepper work well.
The duck is washed and dried with paper napkins/towels. Excess fat in the neck and breast area is removed from the carcass. The skin of the bird is often pricked with a fork.
Top the bird with orange juice and rub it with a mixture of chopped garlic and zest. The duck is left to marinate in a cool place. The process will take approximately 7-8 hours.
The oven is preheated to 175-180 degrees.
The remaining orange is cut into slices along with the peel. They go into the duck's belly. Cinnamon is added there with a whole stick. The remaining hole is chipped and secured with a toothpick.
The prepared duck is placed on a wire rack, which is placed in a small baking tray. In this case, the bird is positioned breast up. Water is poured onto the baking sheet. 1 glass is enough.
The duck is covered with foil along with a baking sheet.
The treat is placed in the oven and cooked for approximately 80 minutes.
Remove the foil from the dish. At this stage, the duck is coated with juice, which has managed to drain to the bottom of the baking sheet. It is convenient to do this with a silicone brush.
The duck returns to the oven for another 35-40 minutes.
The oven temperature rises to 210-1220 degrees.
Mix liquid honey and about 1.5-2 tbsp separately. l. released meat juice. This sauce coats the bird on all sides.
The duck returns to the oven for another quarter of an hour. The carcass should be covered with a golden brown crust.

Before serving, the duck should stand for about 10 minutes. Afterwards, the oranges and cinnamon are removed from it. The bird carcass is cut into portions and served to the table. It is delicious to complement it with bread and various sauces.

Roasted duck on a baking sheet

An easy way to cook duck in the oven is to bake it whole on a baking sheet. The recipe is simple, even a novice cook can handle it. The end result will be a tasty, juicy dish both for the holiday table and for every day.

Products:

duck carcass (moderately fatty) - 1 kg;
onion - 100 g;
garlic - 1 clove;
mayonnaise - 100 g;
lemon juice - 20 g;
pepper, salt to taste.

Recipe:

Gut the bird (if necessary), rinse and dry well.
Check to see if the coccygeal glands are cut out, otherwise the duck will taste unpleasant.
Rub the duck with a mixture of mayonnaise and seasonings.
Finely chop the onion and chop the garlic.
Stuff the duck with the onion-garlic mixture and add lemon juice.
Secure the abdominal hole with toothpicks. Let it brew for 1.5-2 hours.
To prevent the legs from burning, you need to wrap them in foil.
Place the carcass in the duck pot and cover it with the remaining onions and garlic.
Bake for 1.5 hours at 180°. (During cooking, we focus on the weight of the bird; 1 hour is needed for 1 kg of weight).
You can check the readiness of the bird like this: make an incision on the back. The juice that flows out will be clear and the knife will come out of the meat easily.

Adults usually take longer to cook than young ones.

With garlic

Mulard duck in the oven (the recipe can be slightly modified) turns out very tasty and appetizing with the addition of garlic. In this version, the bird is baked whole. You can choose various additional additives for it. Mayonnaise and prunes will fit perfectly into the treat. It is best to use dried fruits without pits. The recipe recommends using quite a lot of them.

But if desired, it is possible to adjust the amount of this additive.

Ingredients

For the dish you need to take:

duck – 1 carcass (approximately 1.6-1.8 kg);
dried prunes – 280-300 g;
bay leaf – 2 pcs.;
garlic – 3-4 pcs.;
store-bought/homemade mayonnaise – 55-60 g;
black pepper and coriander - 1 tsp each;
salt.

Approximately 1 tbsp is enough for the indicated amount of food. l. salt. The composition of spices can be adjusted to your taste. You can replace coriander with any of your other favorites. There are also special mixtures of aromatic herbs made specifically for duck. They will fit perfectly into the recipe under discussion.

Step-by-step cooking process

The cooking process includes several stages:

Prunes are filled with warm water (but not hot liquid - about 70 degrees). This will remove the oil from the dried fruit that is used to treat it before sale.
The product is mixed until the liquid covers each plum. Boiling water is not used in this case, since it will instantly cook the prunes, just like for compote.
The liquid is drained from the dried fruit. It is convenient to do this through a sieve or colander.
The pre-frozen and prepared duck is washed, gets rid of the entrails and feathers, if they are still left, and rubbed on all sides (including the inside) with salt, coriander, and pepper. Other spices will be used here if desired.
While the carcass is “resting” and salted before heat treatment, the garlic is removed from the husks, washed and chopped. It is convenient to do this simply with a sharp knife or a special press. Even a fine grater will do.
Already dried, soaked prunes are mixed with chopped garlic and bay leaf. The latter can be crumbled by hand.
The mixture prepared in the step above is filled with the duck carcass. The remaining holes are sewn up with culinary or regular thread.
The bird is placed in a baking sleeve and placed on a baking sheet. This is necessary for the juiciness and softness of the future treat. The coating must be pierced with a needle or toothpick in several places to release the steam formed during the first time of baking. Otherwise, he may tear the sleeve.
The duck goes into a preheated oven. It cooks for approximately 110-120 minutes at 150-155 degrees.
The already browned bird carcass is removed from the oven, cut, and the sleeve unfolds from above. At this stage, a large amount of fat may come out of the duck. It merges neatly.
The finished treat is coated with mayonnaise and returned to bake under the same conditions for another quarter of an hour.

The resulting delicacy is served to the table in pieces on portioned plates. Any fresh or pickled vegetables and herbs are good for decorating it. You should try the dish warm.

With vegetables

Mulard duck in the oven, the recipe for which is published below in the article, can be cooked immediately with the addition of a large amount of vegetables. Then, in the end, you will get a full-fledged lunch/dinner option - satisfying and healthy. If you decorate the dish effectively, you will be able to serve it even at the festive table.

What makes it especially distinctive is that the duck is baked with additives not whole, but already cut into pieces. Poultry prepared according to this recipe is also called “Fragrant”. The calorie content of the treat ends up being approximately 172 kcal per 100 g.

And his BJU:

BJU	Value in g (per 100 g)
Squirrels	6,7
Fats	11,8
Carbohydrates	9,1

Ingredients

For the dish you need to take:

duck – 570-600 g;
potatoes – 4 pcs.;
carrots, bay leaves, onions - 1 pc.;
pepper mixture – ½ tsp;
fresh rosemary – 2 sprigs;
thick soy sauce – 3.5-4 tbsp. l.;
olive oil, salt.

It is recommended to use large vegetables for this recipe. This wish especially applies to potatoes and onions. The duck should be chopped into pieces in advance.

Their size should be such that the dish is ultimately convenient to eat. It is recommended to take the mixture of peppers in peas. Classic soy sauce is best for this recipe. It is advisable to take thick salty one without unnecessary additives.

Step-by-step cooking process

The cooking process includes several stages:

The duck, pre-chopped into random pieces, is washed under running water. Afterwards, it is dried until the moisture on the surface completely disappears. This is necessary so that the marinade is perfectly absorbed into the duck in the future.
The prepared poultry is thoroughly coated with soy sauce. It is best to rub it with your hands so that the meat absorbs the aromatic liquid well.
The marinated duck is left for about half an hour. You can let it “rest” simply on the table at room temperature. If possible, the infusion time for the bird is increased.
Prepared (already marinated) pieces of poultry are fried over high heat on the skin side. When the duck is slightly browned, it is transferred to a baking dish.
Potatoes, carrots and onions are washed and dried. Afterwards they are randomly cut. Potatoes and carrots - cubes or cubes. And the onions - in thin, neat quarters.
The bird in the selected heat-resistant container is covered with the resulting pieces of vegetables.
Peppercorns and soy sauce remaining after marinating the bird are distributed on top of the duck with additives.
All ingredients in a baking dish are supplemented with a laurel leaf and rosemary sprigs.
To prevent the bird from burning, it is covered with foil in a dish. A sheet of foil is also suitable for this purpose. Cover the duck as tightly as possible.
The treat is prepared at 195-200 degrees for 60-70 minutes.
The foil or lid is removed from the surface of the bird with all additives. Rosemary and laurel are also removed from the container.
The dish is left uncovered for a while so that it has time to brown.

As soon as the duck has cooled slightly, you can immediately serve it to the table along with vegetables. The treat will first be decorated with greenery.

Useful tips and tricks

The following tips from experienced chefs will help you cook duck deliciously according to any chosen recipe:

if mayonnaise is used in a recipe for roasting poultry, then it is best to prepare it yourself, then the dish will turn out more appetizing and healthier;
Not only mayonnaise, but also sour cream, natural unsweetened yogurt without fruit and berry additives are good for coating duck;
To reduce the calorie content of mayonnaise sauce for carcasses, you can mix it with low-fat sour cream/kefir/yogurt.

Juicy and appetizing duck mulard is prepared in the oven according to numerous interesting recipes. Among them, every cook can find an option to his liking. For example, with apples, oranges, potatoes, garlic.

Mulard in the oven

Mulard is a hybrid of a drake and domestic ducks. The meat of this bird is not too fatty, does not have a strong odor, and is ideal for baking. We recommend cooking mulard in the oven - the recipe is simple, suitable even for beginners.

The meat will be tender and juicy. You can bake the bird with or without a sleeve; the carcass can be coated with sauce, spices or stuffed with vegetables. Here are 3 of the best recipes for your attention.