Baked duck is an excellent dish for a festive table. The poultry can be served whole, stuffed with all kinds of fillings, or laid out on plates in portions, as is done in a restaurant. Whichever option you choose, the main thing is to roast the duck deliciously, choose a suitable side dish for it and, of course, decorate the dish beautifully.
Instructions
Step 1
The choice of decoration depends on how the duck is cooked. If you're stuffing it, be sure to include the stuffing stuff in the decor. For example, a duck stuffed with sauerkraut, when served, is laid out on a dish, and on both sides of it vegetables are arranged in picturesque hills - grated pickled carrots and small onions, mini-corn, sauerkraut, lingonberries, cranberries, curly parsley and cherry tomatoes … To make this still life look elegant, alternate foods by color, placing lingonberries next to mother-of-pearl white onions, and shading carrots with parsley.
Step 2
The garnish that you serve with the bird can become an independent decoration. For example, when serving mashed potatoes to a duck, decorate it in the form of two-color rosettes. Make mashed potatoes, set aside some and mix with the same amount of mashed boiled carrots. Roll a small parchment paper out of parchment paper, put both types of puree there and cut off the end of the bag. Squeeze the sockets onto a baking sheet and bake in a moderately hot oven until crusty. Line the oval dish with large lettuce leaves and place the roast duck carcass on top of them. Arrange potato roses on the sides, and put scalloped rosettes of white paper on the legs of the bird.
Step 3
Duck goes well with sweet and sour fruit and berry sauces. Make a couple of lingonberry, cranberry, red currant, kiwi, or passionfruit sauces. Place them in small bowls and place on portioned plates next to the fillet or leg of duck. Two rosettes with contrasting sauces look very nice - for example, red lingonberry and green kiwi. Place a couple of sprigs of fresh thyme or rosemary on top of the meat. Squeeze a few drops of balsamic vinegar around the fillet and garnish with peppercorns.
Step 4
The duck in the Chinese style also looks very beautiful. In order for the baked bird to acquire a bright and varnish-shiny skin, you need to coat it with a mixture of liquid honey and soy sauce before placing it in the oven. Repeat the procedure several times. Separately fry the peeled orange rings in butter. Place the cooked duck on a dark rectangular dish, spread the fried oranges, halves of fresh limes, chopped fresh cucumbers and green onions around. As a side dish, you can use rice fried in a pan with the addition of soybean oil, water and a couple of pinches of saffron.
