How to cook mulard duck

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.

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.

Mulard stuffed with apples in the oven

mulard by 1.7-2 kg;
sour apples – 4 pcs.;
sour cream – 150 ml;
salt – 1 tsp;
ground black pepper – 1/3 tsp.

-Thaw the mularda, rinse it with cold water and shake it off.

-Mix pepper and salt and rub the duck with it. After that, coat it with sour cream and send it to marinate in a cool place for 4-5 hours.

-Cut the thoroughly washed apples, cut out the core, and then stuff the mularda with them.

– We pack the duck in a sleeve, place it on a baking sheet and bake on the second level of the oven at 170-180 degrees for 2-2.5 hours.

Duck cabbage soup

What do you need:

Mulard duck – 0.7-1 kg;
water – 4-5 l;
potatoes – 0.5 kg;
onions – 150 g;
cabbage – 0.5 kg;
carrots – 0.2 kg;
tomatoes – 0.2-0.3 kg;
tomato paste – 40 ml;
refined vegetable oil – 60 ml;
salt, pepper, bay leaf, parsley, green onions - to taste;
sour cream - for serving.

How to cook:

Wash the mulard pieces, put them in a saucepan, cover with water and bring to a boil.
Cook for 10-15 minutes over medium heat, skimming off any foam that appears on the surface with a slotted spoon, then reduce the flame intensity, cover the pan with a lid and continue cooking the broth until the meat begins to fall away from the bones.
Add peppercorns and bay leaves, salt. Simmer the broth for another 10 minutes, then remove the poultry pieces. Strain the broth itself and return it to the pan.
Shred the cabbage. Place the pan over low heat.
Cut the potatoes into cubes.
When the contents of the pan come to a boil again, add the potatoes and cook them along with the cabbage for 15 minutes.
During this time, grate the carrots, finely chop the onions, fry them until soft in vegetable oil. Add the tomatoes cut into slices and simmer the dressing for 5 minutes. Place it in the soup and continue to cook for 5-10 minutes.
During this time, separate the poultry meat from the bones and skin and return it to the soup. Add finely chopped parsley and seasonings to it.
Let the soup boil for 2-3 minutes, turn off the heat.

Allow the cabbage soup to steep a little under the lid, then pour it into plates, sprinkle with green onions, season with sour cream and serve. Don’t be afraid to cook cabbage soup for several days – once it’s steeped, it becomes even tastier.

Mulard with garlic in sauce

mulard – 1.7-2 kg;
onions – 2 pcs.;
homemade sour cream – 250 ml;
potatoes – 1.7 kg;
carrots – 3 pcs.;
butter – 70 grams;
salt and spices - to taste.

-The recipe for making mulard in the oven is similar to the previous one. Defrost the carcass, wash it, cut it into pieces.

-Prepare the sauce: melt the butter, add crushed garlic, sour cream, salt and spices, mix thoroughly.

-Chop the carrots, onions, potatoes, place them on a baking sheet with high sides and add a little salt.

-Place pieces of mularda carcass on top and pour sauce over everything.

-Bake in the oven for 2-2.5 hours at a temperature of 170-180 degrees.

What are the nutritional features of adult ducks?

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After a month of life, the ducks are considered adults. But what to feed Mulard ducks that have almost reached their final weight? An approximate daily diet for such a bird should include: 45% corn, 13% wheat, 17% sunflower cake, 8% soaked barley, 5% yeast, 4% fish or meat and bone meal, 3% fat, 1% grass meal.

In addition to all of the above, an adult mulard duck should be fed with a mash of fresh greens (nettle, duckweed, vegetable tops, tree foliage), food waste, hay, chaff, overripe zucchini and cucumbers. Soaked stale bread, bran, and mixed feed will also not harm them. The latter is rarely given if the bird is kept on a private farm due to its high cost, but it is very useful for this breed, as it contains everything that is needed to quickly gain muscle mass.

Approximate daily ration of an adult bird

Month-old animals can be fed 2-3 times a day at a certain time so that they get used to it. If you have constant walking, feeding should be done no more than 2 times a day.

Mulard in the oven with quince and apples

Another great recipe in which mulard is baked in the oven with vegetables. Preparation takes 2-3 hours.

mulard by 1.5-2 kg;
natural yogurt – 120 grams;
mustard – 1 tbsp. spoon;
quince – 1 pc.;
sour apples – 3 pcs.;
salt and pepper - to taste.

-During cooking, defrost the mularda and rinse it with cold water. Rub with salt and pepper, coat with natural yoghurt and mustard, then marinate for 2-3 hours (you can increase this time to 5 hours, the meat will be even more tender).

-Cut the apples, cut out the core, stuff the carcass with them. Wash the quince, clean it, cut it and send it to the apples.

-Sew up the mulard and put it in the oven for 2.5-3 hours. Bake at 170-180 degrees. When the dish is ready, turn off the oven and then let the bird cool slightly in it.

To serve mulard to the table convenient for consumption, it must be cut into pieces. You can find out how to do this more conveniently by watching the video.

Source

How to stew with prunes

Adding dried fruits to a meat dish gives the dish amazing expressiveness. It is no coincidence that such dishes traditionally occupy a central place on the holiday table.

List of components:

vegetable oil - 60 ml;
bulb onions;
root of parsnip or parsley;
fresh duck - up to 2 kg;
carrot;
Dried pitted prunes - 1 cup;
premium flour - 30 g;
salt pepper.

Cooking sequence:

If the dish is intended for a family dinner, the bird can be used without removing the bones to savor the thin ribs and tender cartilage. When preparing to receive guests, it is better to remove these components of the dish so as not to make those present feel uncomfortable during the meal.
We process the carcass, separate the rib bones, neck and upper phalanges of the wings. We remove the sebaceous glands from the tail. Leave the legs whole, cut the flesh into portions, lightly salt everything.
Fry finely chopped white roots, chopped onions and carrots. Soon the vegetables will brown and impart their natural shades to the oil. Now we load the meat pieces. Placing them skin side down to render out the duck fat.
We continue cooking. When the excess liquid evaporates, we will hear the hissing of hot oil and feel the appetizing aroma of meat fried until golden brown.
We find gaps between the pieces of poultry, add portions of flour, sauté for two minutes until slightly thick. Immediately pour in a little hot water, covering parts of the meat with the resulting sauce. Gently stir the mixture, heat to a gentle boil, and simmer the food for 40 minutes, covered.
At the end of cooking, adjust the amount of salt and pepper, add a bay leaf, a clove bud, and pre-washed prunes.
Let the food simmer for another quarter of an hour in an open container so that the liquid composition evaporates a little and the meat is slightly chapped.

Portions of duck stewed with prunes look as beautiful and attractive as if they were baked in the oven. And the taste of the dish is simply a delight!

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.

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.

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.
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.

Culinary secrets

The process of preparing mulards is almost no different from how ordinary domestic ducks are prepared, but just in case, we will remind the readers of our online magazine of a few key points.

It is advisable to purchase chilled rather than frozen poultry, since when thawing the meat loses a lot of moisture, which negatively affects its organoleptic qualities.
If you are preparing a frozen meal, allow it to thaw in the refrigerator without trying to speed up the defrosting process with a microwave or hot water. Then fluid loss will be minimal.
Poultry meat will be more tender, juicy and tasty if it is pre-marinated. However, you cannot use vinegar for this. It is better to choose wine, soy sauce, fermented milk products, lemon or orange juice.
When baking a bird in the oven (especially a whole bird), protect it from drying out with foil. Another option is to bake the duck in a cooking bag. Just don’t forget to cut the foil or cellophane some time before the dish is ready so that the food has time to brown.

Vegetables prepared in any way, especially potatoes and stewed cabbage, are good as a side dish for the mulard appetizer. All types of duck go well with buckwheat, rice, and mushrooms. Sometimes mularda is served with pasta.

It would be a good idea to complement the mularda with sweet and sour sauce when serving.

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.

Proper rearing and feeding of Mulard ducklings

Chicks that are raised without a brood hen must be provided with optimal living conditions. For the first 5 days, you need to ensure the optimal temperature in the room - about 20-22 degrees. After 7 days, the temperature is reduced to 18 degrees Celsius. Until the 11th day of life, chicks should have 24-hour lighting, after which the duration of daylight hours should be about 16 hours.

An important condition for keeping Mulard ducklings is deep bedding, which can be large shavings, straw or hay. In this case, it is better to use sawdust or shavings after a few days of the chicks’ life.

In the warm season and good weather, Mulard ducklings can be gradually accustomed to walking after 3-4 days of life.

What to feed in the first days

The most difficult and crucial period is when the newly born chick cannot eat food on its own and needs special care.

As a rule, the first feeding is feeding with a weak solution of potassium permanganate. Next, it is recommended to give finely chopped boiled eggs and boiled millet. From all this you need to make porridge, which is laid out on thick paper or cardboard, since the ducklings still cannot eat from the feeders.

What to feed week-old Mulard ducklings

In the first week, the chicks' diet is quite limited - a moist, crumbly mash of boiled ground grain and finely chopped boiled eggs. On the third day of life, you can add chopped greens to this mash. From the tenth day, boiled potatoes are included in the composition.

Ducklings' water should always be clean and fresh. The drinking bowl should have such a depth that the bird can clear the nasal openings in the beak of food.

How to raise Mulards: feeding 10-day-old ducklings

On the tenth day of life of the chicks, small amounts of grain waste and boiled potatoes can be included in the diet. For more active growth and increased immunity, experienced poultry farmers advise feeding ducklings with duckweed. Grain bran, meat and bone meal and meal are also useful. You can enrich the food with vitamins using boiled beets and carrots. Until the age of one month, chicks are recommended to add dairy products to their food, such as milk or cottage cheese.

What to feed at 1 month

The diet of ducklings at one month of age is practically no different from the diet of adult livestock. The bird must be provided with access to green grass or a pond. The latter can be built with your own hands if there is no pond, river or lake nearby. If it is not possible to organize a pond or a walk, then it is recommended to increase the amount of grain feeding to 2 times a day.

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.

The right choice is the key to a delicious dish!

Duck stuffed with buckwheat

Most often it is stuffed and baked, but stewed and fried meat is also very tasty. To experience the full palette of these tastes, you need to choose the right bird. To do this, remember a few rules.

The most delicious dishes are obtained from a fresh carcass; frozen ones are significantly inferior in taste.

When choosing a bird, pay attention to the color of the skin; it should be beige, without scratches, spots or feathers. If you buy a pre-cut carcass, look at the meat, it should be pale pink or light red in color.

If you buy a pre-cut carcass, look at the meat, it should be pale pink or light red in color.

Freshness can be determined by holding it in your hands. If the meat is sticky, don't buy it. Don’t forget to also smell the product; there should be no foreign odors in it.

The quality will also show elasticity; if, by pressing on the skin, it quickly returns to its original appearance, then such a carcass will make a very tasty dinner.

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.