The duck is an oval dish with a lid intended for cooking whole duck. Thanks to the thick walls, such dishes allow you to create a tasty and healthy dish, because the meat and vegetables in the rooster are stewed in their own juice and retain all the nutrients.
Benefits of using ducklings
Since duck meat is quite tough, it requires prolonged heat treatment. That is why it is best to use ducklings to bake it whole. Thanks to the special design and thick walls, the heat in this dish is evenly distributed, which ultimately allows you to get a very tender, juicy and aromatic dish.
In addition to duck, in such a dish you can successfully cook any other poultry and meat, as well as a variety of vegetable dishes. And the cast iron duck, which is considered the best, can also be used to make real pilaf - the rice in this dish will turn out to be as crumbly and tasty as in the cauldron.
The glass or ceramic roaster can only be used in the oven. But cast iron or aluminum are also suitable for cooking on the stove. The only drawback of the rooster is the longer cooking process, but the resulting dish will more than pay off the wait.
How to cook stuffed duck in a rooster
Ingredients:
- duck carcass;
- orange;
- 1-2 apples;
- 1 tbsp. a spoonful of mayonnaise;
- coarse salt and black pepper;
- 150 ml of dry white wine.
Gut the duck if necessary, then wash well and pat dry with a napkin. Rub with a mixture of black pepper and salt, both outside and inside. Then peel the fruit, cut into slices and stuff the bird with them. Sew up the abdomen with coarse threads and coat the carcass with mayonnaise. Leave at room temperature for 1 hour.
After the allotted time, transfer the bird to the rooster, cover it with a lid and put it in an oven preheated to 200 ° C. After an hour, pour white wine into the roaster, cover again and bake for another 60-90 minutes, pouring the juice over the duck from time to time. When the meat is tender, remove the duck and place it on a plate. Then cut it into portions and serve with the filling.
How to cook vegetables in a roaster
Ingredients:
- 3 potatoes;
- onion head;
- eggplant;
- 150 g of cauliflower;
- 2 bell peppers;
- a tomato;
- carrot;
- a mixture of Provencal herbs;
- greens;
- olive oil.
Peel the potatoes, onions and carrots and cut into large, but approximately equal sized cubes. Scald the tomato with boiling water, remove the skin from it and cut into cubes along with the eggplant. Peel the bell pepper from the tail and seeds, cut into large pieces. Divide the cabbage into inflorescences. Place all vegetables in a cup and toss with salt, pepper, herbs, Provencal herbs and olive oil. Then transfer to rooster, add 100 ml of water, cover and bake for about an hour at 200 ° C.
