The Duck in the Oven: Recipes Where Reigns the Taste

It is tasty, versatile in the kitchen and very nutritious. If you enjoy duck meat, then do not resist and indulge with these recipes duck in the oven.

The Duck in the Oven Recipes Where Reigns the Taste

Need ideas for lunch or dinner? Then look no further! Have a tip absolutely delicious for you: duck in the oven.

Very appreciated and consumed in north America and throughout Europe, the duck meat is one of the proteins that you must consider if you are looking for options nutritious and full of flavor. Still which usually is considered a white meat (being a bird), the duck is part of the group of the red meats. Still, this protein appears to be a good option for those looking for a meat-and nutrient-rich. To give you an idea, 100 grams of duck meat (raw) without skin, contain 133 calories (the value increases obviously if you choose to keep the skin – 394 calories).

The join to the fact that it is a good option calories (without the skin), compounded by the fact that to be a good source of vitamins (The, B complex and C), minerals (among which include zinc, phosphorus, magnesium, iron, selenium and calcium, for example), even if it is a meat of easy digestion, and very tasty.

And if this does not are more than enough reasons, it is still possible to prepare and consume duck in a variety of ways. Here one of the recipes of choice is the duck rice, but among the favorites is also the duck in the oven. And we have some recipes for you.



If there are perfect matches of apple and cinnamon is one of them and in this case results in a recipe of duck in the oven with a touch of the exotic, and full of flavor.

– Ingredients –

  • 1 duck (1.8 kg approx)
  • 3 apples
  • 4 cinnamon sticks
  • 5 shallots
  • 50 g butter
  • 4 dl dry white wine
  • Salt and pepper q. b.
  • 1 c. tea of corn starch

– Mode of preparation –

  1. Pre-heat the oven to 250 C and prepare the duck. Chamusque to burn any waste of feathers and then rinse in water and dry very well with kitchen paper.
  2. Rub the inside of the duck with salt and place two cinnamon sticks on the inside.
  3. Place the duck in a casserole or baking dish and pack it in the container. On the inside of the duck, place the shallots cut in half, the remaining two cinnamon sticks broken, salt, pepper and white wine.
  4. Place in the oven and let it cook for about 50 minutes, basting occasionally with its own sauce.
  5. Finished the cooking time, pass the duck from the saucepan to the serving dish, taking care to keep in the heat.
  6. Then, pour the sauce that remains in the tray of the cooking to one pan and add the corn starch diluted in a little cold water. Heat (strong) and let it thicken, stand corrected, if necessary, the seasonings.
  7. In the meantime, peel the apples and take them to the stone. Cut them in slices and sauté them in butter.
  8. Serve the duck accompanied with the sauce and the slices of apple.

It is one of the common options when it comes to duck in the oven, but that never disappoint.

– Ingredients –

  • 1 whole duck
  • Juice of 1 orange
  • Juice of 1 lemon
  • ½ Lemon
  • Ginger fresh grated
  • 1 chilli dry (jindungo)
  • Salt and pepper q. b.
  • 1 sprig of rosemary, and another of coriander
  • Olive oil q. b.

– Mode of preparation –

  1. Pre-heat the oven to 170º C.
  2. After you prepared the duck, rub with ½ a lemon and then with salt.
    Place the duck on a board with the breast down.
  3. Then, make the marinade with the orange juice, lemon, ginger, chilli, dry crushed, pepper, and olive oil. Mix all the ingredients together and pour over the duck.
    Cover the tray with cling film and place in the refrigerator at least one hour.
  4. After this time, remove the duck from the cold and fill with sprigs of rosemary and coriander. Place duck in a baking tray breast side up, without the marinade.
  5. Bake in the oven for about two hours until being stained. Do one or the other cutting deep to make sure it is cooked. If necessary, leave more time in the oven.

For those days that need a more elaborate recipe for a special occasion, enjoy this recipe for magret, which consists of duck in the oven.

– Ingredients –

  • 3 pieces of duck breast with approximately 350 grams each
  • 1 glass of water
  • 20g of honey
  • 1 c. tea of cinnamon powder
  • 1 c. ginger tea powder
  • 1c. tea of nutmeg, grated
  • Zest of 1 orange
  • Salt and pepper q. b.

– Mode of preparation –

  1. Start by seasoning the duck breasts with salt and pepper. Then, remove the nerve that is behind the piece to prevent shrink in the frying pan. With a sharp knife, make cuts cross-cutting (to create diamond ) in the skin of the breast taking great care to not hit the meat.
  2. Heat a frying pan and brown the flesh side of the skin, in a frying pan very hot. Can you tell us a minute and a half. Turn the breast and cook for a further two minutes the flesh side.
  3. Remove the breasts from the frying pan on it and transfer it to a tray that can go in the oven.
  4. Discard the fat that was in the frying pan and, over high heat, place the water, honey, spices, orange zest and a bit of black pepper in the same skillet where you cooked the meat. Let reduce until you get the consistency of a syrup.
  5. Brush the skin of the duck breasts with this mixture.
  6. Bake in the oven, pre-heated to 220 C for 8 minutes.
  7. Remove from the oven and let it sit for about 10 minutes.
  8. Before serving, the breasts and pass them quickly in the frying pan to warm up a bit. Be careful not to cook too much, the duck should be consumed pinkish, otherwise the meat is very tough.
  9. Place the meat in the dish and drizzle with a little sauce on top and accompany it with something to your liking.


This recipe does not lack color, nor the flavor.

– Ingredients –

  • 1 duck
  • 2 cloves of garlic
  • 2 onions
  • 1 c. to coffee of paprika
  • 2 dl of white wine
  • 500g of potatoes new
  • 1 dl olive oil
  • ½ Green pepper
  • ½ Yellow bell pepper
  • ½ Red bell pepper
  • Salt and pepper q. b.

– Mode of preparation –

  1. Start by arranging the duck and cut it in pieces to a board.
  2. Then, chop the garlic and cut the onions into cubes. Join both the meat and season with salt, pepper, paprika and white wine. Mix everything very well and let it marinate for about 30 minutes.
  3. In the meantime, wash the potatoes and boil them with the skin in salted water for about 20 minutes. At the end of this time, remove from the heat, remove the skin and reserve.
  4. Once marinated, drizzle the duck with olive oil and bake in the oven, pre-heated to 190 C for 50 minutes, turning once in a while. After 30 minutes, add the potatoes to the meat.
  5. Arrange the peppers and cut them into squares and, when there is missing 15 minutes to end of the time, put them also in the board. If necessary, rectify the seasoning and serve everything together.