Duck with honey and mustard in the oven

A hearty and beautiful set of duck, potatoes and prunes. The poultry is baked whole in the oven along with potatoes. Prunes give this dish a special flavor.

An excellent poultry and fruit dish. Thanks to the original dressing of apples and oranges, the meat tastes great. And the recipe is simple enough for every housewife to cook it.

Whole baked duck is 100 percent a festive dish. Now is just the right time to think about the New Year's holidays and decide what to cook for the festive feast.

As the main dish for the festive table, you can bake duck in foil with apples and potatoes. This appetizing product will delight you with its aroma and delicate taste. The meat will come out juicy and soft.

You can cook an appetizing duck with apples in a fragrant marinade of honey and mustard. The meat will come out crispy on the outside and juicy and tender on the inside. Serve to the festive table.

Traditionally, duck for the festive table is baked in the oven with apples or oranges.You are offered a more interesting and original option - to bake a duck for a festive table with quince and complement its taste with pineapple and spicy herbs. The unusual taste of this dish will please your guests.

If you have a duck carcass and a good quince, make a wonderful dish out of them - bake the duck in the oven. Fatty duck meat goes well with quince and after baking it becomes juicy and aromatic. In this recipe, you are asked to pre-marinate the bird for 12 hours in a fragrant marinade. We bake in the oven in the sleeve.

Appetizing, juicy duck with a golden brown crust in honey-mustard sauce. Chopped with apples, it acquires a special taste and aroma. A real delicacy!

Delicious, aromatic duck cooked in soy sauce with honey and mustard turns out to be incredibly appetizing. A great idea for a festive table. Guests will be smitten on the spot!

Duck with oranges turns out to be juicy and aromatic, with a pronounced citrus flavor. We also put apples in the filling - they go perfectly with the duck. Before filling the carcass, be sure to marinate it with a fragrant marinade with garlic and spices - only then the meat will turn out delicious and juicy. If possible, marinate the bird at least 24 hours before baking.

Nothing makes duck meat more refreshing or juicier than apples and prunes. It is an ageless classic that is enjoyed by almost everyone. For the duck marinade, we will use a mixture of honey, soy sauce, mustard and lemon juice. This mixture goes well with both meat and fruit fillings. And it is also a guarantee that a golden crust will turn red on the surface of the carcass.

The sleeve greatly facilitates the baking process in the oven. Firstly, the oven stays clean - not a drop of fat leaves the mold. Secondly, the sleeve does not prevent the formation of a golden brown crust, which cannot be said about the foil or the goose maker. Thirdly, the meat in the sleeve is always juicy, since the natural juice and fat does not flow anywhere and does not evaporate. And we will marinate the duck with mustard and honey - it turns out very tasty!

Lovers of baked duck with a sweetish crust will be interested in this recipe. We will use honey-mustard sauce for pickling. And for the filling - a fruit and nut mixture. The combination is very interesting in taste: the poultry meat is sweetish and crispy on top, and inside it is juicy, tender, with a slight fruity sourness and nutty note.

Ruddy shiny duck baked in the oven, stuffed with sauerkraut and apples - juicy, tasty, festive and very attractive. In addition to the poultry, we suggest preparing cranberry sauce - with this accompaniment, duck meat acquires a very special flavor. This duck will become the main dish on the festive table.

If you haven't baked the duck with sauerkraut yet, we recommend you try it. Natural vegetable acidity dilutes the fat content of duck meat well and emphasizes its natural taste. Additionally, put apples in the filling. Together with the carcass, we suggest baking the potatoes right away. It will soak in duck fat and become soft and juicy. It is best to serve such duck hot, sprinkled with fresh herbs.

Whole baked duck with filling in the oven is the perfect dish for any occasion. The rosy carcass looks very appetizing, and the taste is incredibly rich. This is because we send the marinating carcass in advance, and we use juicy apples and potatoes as the filling. We will bake in the sleeve. The poultry will cook faster and the meat will be juicier. And so that the crust is well browned, shortly after the end of baking, cut the sleeve and grease the surface of the carcass with honey and soy sauce. The color of the duck will turn dark golden towards the end of baking.