Guten Duck is proud to offer highest quality duck meat in a variety of cuts and packaging. Please feel free to contact us so that we can find the perfect product for you
Duck breed originating from China
Dietary red meat with a large number of healthy nutrients (niacin, selenium, iron)
Comparable fat and calories with turkey and chicken
Low fat compared to other duck breeds such as Moulard or Muscovy
We take due care of our turkey and grow the poultry without using any growth hormone in accordance with all international standards
originally from Mexico
Dietary red meat with a source of quality protein, it suits sports and kid nutrition
Turkey meat is hypoallergenic
Turkey lowers cholesterol levels
Duck recipe with honey
Duck 1 pc.
Honey 3 tbsp. spoons
Water 0.25 cups
Salt 1-1.5 teaspoons
Ground black pepper 2-3 pinches
Boil water. Boil the prepared duck carcass, let it dry. Rub the inside and outside with salt and pepper. Dilute 1 tablespoon of honey in hot water.
Grease the duck with the obtained syrup, let it dry, grease it again with syrup. Turn on the oven. Put the duck on the grill. Place a grease tray under the rack.
Fry the duck with honey for 60-90 minutes, every 5-10 minutes lubricating the duck with honey syrup or, if it runs out, fat. 10 minutes before cooking, remove the duck from the oven and grease it with honey. Duck smeared with honey should be roasted.
Serve the duck in honey to the table without cutting.
Juicy duck with crispy potatoes
seasoning (to taste);
1 kg of potatoes;
2 liters of chicken broth or water;
200 ml of table semi-sweet wine.
Peel an orange peel in a separate container, mix the seasoning, a glass of wine, salt to taste and 5 tablespoons of vegetable oil. This rubs the duck inside and out. Leave a little marinade for the potatoes.
The rest of the orange peel should be cut into several pieces and stuffed with carcass with peeled garlic cloves. Put the meat in the fridge for a while to marinate.
At the same time, boil 1 kg of potatoes in water or chicken broth, salt it to taste. Boil for about 15 minutes, counting the time after boiling water. Cool the potatoes and drain the water. It is best to do this through a colander to completely remove the liquid. Then pour the potatoes back into the pan and pour the rest of the marinade. By adding half a teaspoon of salt, you can achieve the desired taste and aroma.
Once the meat has been marinated for about 20-30 minutes in the refrigerator, it can be placed in the oven on a sheet. It must be preheated to 200 °.
After 1 hour of baking on a sheet you need to pour the potatoes and bake for another 45 minutes.
Aromatic duck with pumpkin and oranges
400 g of peeled pumpkin;;
half a lemon;
20–30 g of honey;
paprika and nutmeg (can be replaced with seasoning for duck).
This dish perfectly combines the sweetness of pumpkin and the sourness of fresh orange.
First you need to wash the carcass and wipe it with a napkin to keep the skin dry. Then prepare a marinade of honey, paprika, grated nutmeg and vegetable oil. All this is mixed to a homogeneous mass. Rub the marinade on the inside and outside of the carcass, then leave in the refrigerator for 1-2 hours or more (you can overnight).
Washed, peeled pumpkin with oranges should be cut into slices or cubes. Next, moisten them in a container with squeezed lemon juice. You can add the same nutmeg and paprika. All this after mixing should be put inside the carcass and sewn. If there is too much - leave on a sheet greased with oil.
Bake in the oven at 180 ° for 1.5 hours. After that, turn off the oven and let the dish stand for another 15 minutes.
Duck baked in soy-honey sauce
duck carcass up to 2 kg;
honey 2 tbsp. l .;
soy sauce 5 tbsp. l .;
rice 200 g;
Provencal herbs (thyme, rosemary or a dry mixture of spices for duck);
champignon mushrooms 200 g;
carrots 2 pcs;
onion 2 pcs.
First of all, you need to prepare the marinade, which will lubricate the already washed and dry carcass. To do this, soy sauce is mixed with Provencal herbs or other selected seasoning. There is added honey and dried garlic if desired. Already greased carcass should be marinated for up to 5 hours.
You can prepare a side dish in the process of marinating the meat so as not to waste time. Rice is boiled, and finely chopped carrots, mushrooms and onions are fried in a pan with butter. The vegetable dressing is combined with the rice, after which the whole garnish is placed inside the carcass. If desired, the back of the duck should be sewn so that the contents do not fall out.
All this is baked in the sleeve. First, all the soy-honey sauce left over after marinating is poured directly onto the meat in the sleeve. It should be 200 ° in the oven so that the dish is cooked to the perfect consistency in 90 minutes.
Our products are certified according to ISO 9001: 2008 “Quality management system” and FSSC 22000 “Food Safety System”. Further, our slaughter facilities comply with HACCP “Hazard Analysis and Critical Control Points” requirements.