The bird is frozen for long-term storage and transportation. However, sooner or later the duck will be cooked, but before that it must be completely defrosted. Of course, in a hurry, you can try to do this under a stream of boiling water or in a microwave oven. But if you plan to keep your frozen duck a little different from fresh, follow some simple advice.
Instructions
Step 1
Poultry should be frozen very quickly and defrosting should be slow. Take the duck out of the freezer, unpack (but do not remove the packaging at all), put it in a deep bowl and place it in the refrigerator on the lower shelf - where the temperature is closer to zero.
Step 2
A large bird will have to be left in this state for at least a day. Drain the fluid that flows out of it periodically. Otherwise, it will sour in its own juice, and this should not be allowed.
Step 3
The duck can also be thawed at room temperature. However, you should be careful. If it is very hot in your apartment, and the temperature reaches +28 C, it is better to refuse this method. There is a possibility of spoilage before the product thaws completely.
Step 4
Do not rush to defrost, do not immerse the duck in water, do not put it in a warm place, and even more so do not place it in the oven, so that it "reaches" there by itself. You will have to patiently wait until the bird becomes soft, only then start cooking. With this gentle defrosting method, you will lose a minimum amount of liquid from the carcass, which means that the finished dish will be incredibly healthy, not dry, soft and juicy.
Step 5
Remember: Do not re-freeze any thawed food! This will destroy the fiber structure of the meat and make it slimy and unusable.
Step 6
Of course, fresh, freshly plucked duck cannot be compared to frozen convenience food. However, a city dweller does not always have the opportunity to purchase a fresh duck. But even if you managed to purchase such a carcass, you should not freeze it at home. This is because the freezer compartment of a household refrigerator is significantly inferior to industrial methods of rapid shock freezing. When defrosting, a significant part of the liquid will come out of the home-frozen duck, as a result of which your festive dish will lose its juiciness and softness.
